Friday, October 14, 2011

Chicken 65 by Suman D'Souza


1 med. sz. chicken cut into bite size pieces (or 2 lbs chicken breast if you prefer boneless)

1 tsp pepper powder
½ tsp turmeric
1 tbs ginger garlic paste
Salt to taste

For cooking:
3 – 4 tbs Oil
1 handful Karipatta leaves
4 finely cut green chillies
2 tbs tandoori powder
1 tbs kashmiri chillie powder
Few squirts Ketchup
Few squirts chillie-garlic sauce
Chicken broth or water and drippings from baking tray
Lemon juice (optional)

1. Marinate chicken with pepper, turmeric, ginger/garlic paste and salt. (Vary the quantities depending on your taste and cooking expertise). Keep for one hour or more (or overnight in the fridge if you wish).

2. Spread out on a “PAM”ed baking tray and bake at 350 degrees for about 20 mins. Switch over to grill/broil to brown the meat. Turn the pieces over once, if you want both sides browned. Keep aside.
Collect the juices that may have dripped in tray to substitute broth/water for cooking.

3. In a vessel, add oil.
Fry karipatta leaves.
Add finely cut green chillies until well-fried.
Add tandoori powder, kashmiri chillie powder, ketchup and chillie-garlic sauce. (Keep stirring so the sauces or powders do not get burnt). Add the collected drippings. Add water or broth if liquid seems too little.
Add lemon juice if required or more ketchup (whatever!)
Finally, add the chicken pieces. Give a good stir until chicken is well coated and all juices are blended with the chicken. Leave on medium fire, with lid closed.

Enjoy with parathas, naans or rice. My kids can’t have enough to this dish!

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