In my childhood days this menu was a must on sunday afternoon’s, either it would be mutton or chicken curry with steamed rice accompanied with some bitter gourd fry and in the end some chatni (Pickle). Those days we were not exposed to diner’s , restaurant’s food and we would wait eagerly for this aromatic spread that was exclusive only for that particular day and the whole family would sit together and relish this spread.
And when today I was making this recipe I was transported back to my old memories — those now seem to me like black & white pictures — long gone —
My cooker’s music brought me back from my oblivion— I silently smiled to myself and thought someday or maybe my son will be remembering these special treats that I try to make for him—-
Now for the recipe :
Star Ingredient :
A mixture of spices (cardamom, cinnamon, cloves,bay leaf, coriander seeds, cumin seeds and whole red chilli.
Main Ingredients :
- Chicken curry cut 500 gm
- Half a cup of curd for marination
- Small bowl of onion, ginger and garlic paste.
- One separately sliced onion
- 3 to 4 teaspoon of turmeric powder
- 2 to 3 teaspoon of red chilli powder
- 3 teaspoon of Mix spice (star ingredient)
- Salt to taste
- 5 to 6 tablespoon of Mustard oil or any other vegetable oil .
- 1 teaspoon of Garam masala powder .
- 4 to 5 medium cut pieces of fried potato
Serves 3 to 4 person.
Marinate the chicken pieces with onion, ginger and garlic paste,salt, turmeric, and one teaspoon of mustard oil for an hour.
Heat mustard oil in a deep bottom wok. Add the sliced onion pieces when the oil is smoking hot, fry them till golden brown in colour.
Add the marinated chicken pieces now and saute it for 15 minutes. Reduce the heat to medium and add in the dried star ingredient , turmeric, salt, and chilli powder . Add in the fried cut potato. Continue to stir and saute .
Cook until oil oozes out , stir in the garam masala powder . Adjust the seasoning .
Add in 4 to 5 cups of warm water and put the whole prepared mixture in a pressure cooker, close the lid , put it on a medium flame and wait till 2 whistle from the cooker . Give it a standing time of 10 min.
Serve it with steamed rice.