Monday, March 10, 2008

Preeti's Goan Chilly Chicken

I have been bugging my family to send me some of their favorite recipes. Finally my sister Preeti sent me this one. It really is an amazing recipe. I do hope you try this one and let us know how you liked it.


8 Chicken thighs
1 small sized onion (roughly chopped)
2 one-inch pieces ginger (roughly chopped)
4 cloves garlic (roughly chopped)
6 Green chillies (chopped)
Salt to taste
4 tsps Lemon juice
1 tsp Cumin seeds (jeera)
2 tbsps Coriander seeds (dhania)
2 Red chillies (whole)
3 Green cardamoms
4 Cloves
1 inch stick Cinnamon
4 tbsps Ghee
4 tbsps Tomato Puree
¼ tsp Sugar
A few sprigs Cilantro (chopped)
1 tbsp Vinegar

Clean, remove skin and wash thighs. Drain thoroughly.
Make a wet paste of onion, ginger, garlic & half of the chopped green chillies.
Add salt and lemon juice and marinate chicken for at least 2 hours in the refrigerator.
Dry roast cumin seeds, coriander seeds, red chillies, green cardamoms, cloves and cinnamon. Grind to a fine powder in a dry grinder. (I strongly recommend Cuisinart’s dry grinder.)
Heat 2 tbsps ghee in a pan. Add marinated chicken & fry over high flame.
When the chicken is cooked a bit (it will turn slightly white, then pink-red), add the dry masala powder and mix well.
Add remaining ghee & tomato puree (I pureed one large tomato) and let it cook.
Add sugar, adjust salt and cook till the chicken is done.
Add the remaining chopped green chillies and coriander leaves.
Remove from heat, add vinegar, stir and serve immediately.
This goes well with rice if you leave a little gravy during the cooking, or else tastes great with fresh chapattis.

1 comment:

Anonymous said...

i wish i had seen this recipie before i started cooking today. I have a vindaloos on the stove and its not good at all!