Ever since I began stocking up on 100% Jhatka Chicken at Culturekurry Foods, I have been tempted to try new chicken recipes. I hope you have tried my recipe for Afghani Chicken, which differs from the traditional version simply because it offers the gravy separately and gives you the freedom to choose your preferred cuts and portions. Today, I wish to share another chicken recipe – Chicken Sauté (Indian Style). I have aimed to make the process easier while leaning towards the traditional Chicken Sukha recipe, yet still retaining the classic tangy flavour. The ingredients used are minimal and do not take long to get our meal on the table.
Ingredients ( for four )
Chicken – 1
Red Chillies – 10 gm
Peppercorns – 4 to 5
Cinnamon
Cloves
Fennel ( all together – 5 gm )
Garlic – 1 pod
Ginger – 1-inch piece
Vinegar – 1 tbsp
Onions – 200 gm
Tomato – 50 gm ( two small )
Salt – as per taste
Method:
1 ) Cut chicken into medium-sized pieces.
2 ) Grind all the spices and chillies with salt and vinegar.
3 ) Slice onions and tomatoes.
4 ) Apply half the ground spices to the chicken and place the chicken in the refrigerator for ten minutes.
5 ) Heat oil and fry the chicken lightly. Add the remaining spices and fry further.
6 ) Add sliced onions and tomato and and saute for two minutes. Mash the tomato and onions whilst cooking with a masher. Cook the chicken on slow fire till tender.
7 ) Once done, check for seasoning and serve hot.
