Ayurvedic Chicken

                 AYURVEDIC CHICKEN

Preparation time: 15 minutes + marinating

Cooking time: 35 minutes Cuisine: Indian Course: Starter

INGREDIENTS

For Marination

Chicken (without skin)           1 kilo

Turmeric powder                     1 tsp

Lemon juice                             1 lemon

Salt                                            1 tsp

For Masala

Coconut oil                               1 Tbsp

Coconut (grated)                     3-4 Tbsp

Coriander seeds                      3 tsp

Black pepper corns                 1 Tbsp

Cumin seeds                            1 tsp

Dried chillies                            6-8 no’s

Bay leaf                                     2 no

Fennel seeds                            1 tsp

Cardamom/Elichi                     2 no

Star anise                                  1 no

Cloves                                        6-8 no’s

Cinnamon stick                         1 inch

Garlic cloves                              8 no’s

Ginger                                         1 inch

Tamarind paste                         1 tsp

Fenugreek seeds/Meethi         ¼ tsp

Water (to grind)

For Seasoning

Coconut oil                                2 Tbsp

Onion (medium)                        1 ½ 

Curry leaves                               3 sprigs

Salt                                              to taste

METHOD

In a mixing bowl add chicken, turmeric powder, salt and lemon juice, mix well and marinate for at least half hour.

In a pan add oil and heat in a low flame, add coriander seeds, cumin seeds, fennel seeds and black pepper corns and sauté for a minute. Now add dried red chillies, 1 cardamom, star anise, cloves, cinnamon stick, garlic and sauté till the spices are roasted almost 50% now add bay leaf and sauté the mixture till its brown. Transfer the roasted spices onto a plate and let it cool down in room temperature. Mean while in the same pan add grated coconut and sauté till its golden brown in low heat and transfer it onto a plate and let it cool down.

Once the roasted spices and coconut gets cool down transfer them into a grinder jar and add ginger, tamarind paste, fenugreek seeds, 1 cardamom pod's (powdered) and water as required and grind everything to a fine smooth paste and keep it aside for later use.

In a heavy bottom kadai add oil in a medium flame and when the oil is hot add chopped onion and sauté for a minute, now add curry leaves and fry till onions are turned into golden brown. Now add the marinated chicken and turn the heat high and sauté for 2-3 minutes. Now bring the heat to Low and adjust the salt and also add the grounded paste and combine everything together. Now add required water and bring it to boil. When it starts to boil cover a lid and let it cook for 15-20 minutes in low flame. Open the lid and if more gravy is required add water and boil for 3 minutes if you do not prefer gravy roast it. Finally garnish with coriander leaves and serve hot with roti/ghee rice/dose.

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