It is another popular and a spicy Goan recipe. It is cooked with a wide range of spices like poppy seeds, sesame seeds, coconut, nutmeg, peppercorns, fennel seeds and lots more which makes this dish very spicy and chatpata. The use of tamarind adds a bit of a tang to this dish. Vinegar can also be used instead of tamarind, to give it a true Goan touch.
- 500 gms. chicken, cut into medium pieces
- 2 onions, chopped
- 8-10 small round potatoes, boiled
- 8-10 small onions
- 1 tbsp. coriander seeds
- 1 tsp. poppy seeds
- 1 tsp. sesame seeds
- 4 dry red chilies
- 10 peppercorns
- 1 tsp. cumin seeds
- 1/2 tsp. fennel seeds
- 5 cloves
- 1" stick cinnamon
- 2 tbsp. fresh coconut, grated
- 1/4 tsp. fenugreek seeds
- 1" ginger, chopped
- 4-5 garlic cloves, chopped
- pinch of nutmeg
- 1/2 tsp. turmeric powder
- salt to taste
- 2 tbsp. vinegar
- 3 tbsp. oil
Heat 1 tsp. oil and sauté the ingredients from coriander seeds to garlic cloves till the coconut turns light brown in colour and you get a nice aroma. Keep aside to cool.
Sauté the onions too in another tsp. of oil. After it cools down, grind both the onions and the other fried ingredients with the vinegar into a fine paste.
Marinate the chicken with this paste for 2 hours. Heat the remaining oil and add the marinated chicken, nutmeg, turmeric powder and salt. Sauté on low flame till the oil leaves the sides of the pan.
Add 1 cup water and cook, covered till the chicken turns tender. Add the potatoes and the onions. Cook, covered further for 2-3 minutes. Serve hot with rice or any Indian bread.
No comments:
Post a Comment