Skip to main content

Chicken "Dhuan" Lababdar


Ingredients

For Marination
• 1 kg chicken curry cut
• 2 tsp salt
• 1 tsp turmeric
• 2 tbsp red chilli powder
• 1 tsp roasted cumin powder
• 8 tbsp whisked curd

For spice paste
• 2 medium onions roughly cut
• 2 green chillies
• 8-10 garlic cloves
• 1.5 inch ginger 1.5 roughly cut
• 8 Cashew Nuts

Masala preparation and further
•3-4 tbsp mustard oil
• 1/2 inch cinnamon
• 1 black cardamom
• 3-4 green cardamoms
• 3-4 cloves
• 1 small javitri flower
• 2 bay leaves
• 2 medium sized tomatoes roughly cut
• 1 tbsp roasted coriander powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp light roasted kasuri methi

For smoke
              • 1 small charcoal
              • 1 clove
              • 1/2 ghee

Marination

• Mix all the ingredients for marination and rest for atleast an hour. I marinated for around 4 hours.

Process

• Boil all the ingredients for spice paste for 15-20 minutes. Cool it and grind to a fine paste.
• Boil the tomatoes for 10-15 minutes. Cool it and puree.
• Add the oil in a kadhai and heat it.
• Add cinnamon, black and green cardamom, cloves, javitri flower and bay leaves. Saute for a minute.
• Add the spice paste and fry 5-6 minutes on medium heat.
• Fry till oil separates.
• Add roasted coriander powder, Kashmiri red chilli powder and tomato puree.
• Fry 4-5 minutes on low heat.
• Add the marinated chicken, mix well and fry on high heat for 5 minutes.
• Fry for another 5-7 minutes on medium heat followed by 3-4 minutes on low heat.
• Add lukewarm water (around 3 cups) and mix well. Cook for 10-15 minutes until the chicken in 75-80% done.
• Heat a charcoal. Place a small bowl in the mid of the chicken and place the heated charcoal. Put a clove on it and ghee for the smoke. Cover the lid until all the smoke is gone and the inside is clear.
• Remove the bowl and keep on cooking on low heat until the chicken is well done and have a semi-thick gravy.
• Sprinkle the roasted kasuri methi on top*, mix well and cook for another minute. (* You can add 2-3 tbsp cream at this time. I prefer not to.)

Dish out hot and enjoy with whatever you like.





Comments

Post a Comment

Popular posts from this blog

Odia style Chaat

For 8-10 people Ingredients • 200 grams Dry matar soaked in water for 4 hours and then cooked in a pressure cooker. Don't overcook the matar, cook until 75% done • 4 medium sized potatoes boiled and mashed with hand • 1 large onion finely chopped • 2 tomatoes finely chopped • 2 tbsp ginger garlic paste • 4 red chillies ground to a fine paste along with 3 garlic cloves • Garam Masala paste - 2 tsp fennel seeds, 3 inch cinnamon, 2 black cardamoms, 4 green cardamoms, 1 bay leaf, 4 cloves - soak in water for 30 mins and grind to a fine paste • 1 tsp turmeric • 1 tbsp roasted coriander powder • 2 tsp roasted cumin powder • 3 tbsp mustard oil For Garnish • 2 onions finely sliced • Sev • Boondi • Masala peanuts/kabuli chana • Mitha chutney (6 dates, 1 tbsp tamarind ground to a paste and added in 2 tbsp jaggery and 1 cup water. Simmer for 10 mins and cool) • Tamarind water • Whisked curd • Chat masala (Home made: Mix well 1 tbsp black pepper powder, 1 tbsp black salt, 1/2 tbsp white salt, ...
Post a Comment
Read more

Chicken in Coconut Milk

  1)  1 kg curry sized chicken on the bones - marinate with 1 tsp turmeric powder, 2 tsp red chilli powder, a pinch of hing, 2 tbsp vinegar, 1 tsp black pepper powder and salt as per taste. Marinate for 30 minutes. 2 )  Add mustard oil in a kadhai, when hot add the marinated chicken and fry well for 7-10 minutes until the chicken is 90% cooked and raw smell of chicken in gone. Take out the fried chicken and keep aside. 3 )  In the same kadhai, add very finely chopped onions (2 medium) and fry well for 5 minutes on medium heat. 4 )  Add very finely chopped tomatoes (1 large), mix well and fry for 2-3 minutes. 5 )  Add 1 tsp each of turmeric and red chilli powder and mix well. 6 )  Add 1.5 tbsp ginger garlic paste and fry (kassifying) for 7-10 minutes. 7 )  Add 2 tbsp of a fine mustard paste (should not have the black particles). Lower the heat, mix well and let it get further kassified, for another 5-10 minutes. 8 )  Add the thick milk of 1 fu...
Post a Comment
Read more

Dalgona Coffee

Post a Comment
Read more