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INDIAN COOKERY CLASS
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www.EZPZ.org.uk
| Picture to follow | CHILLI CHICKEN This dish originates from Lahore, in Pakistan, and is one of those dishes that can be made very quickly, as it does not require many ingredients and the preparation time is minimum. It is a dry dish and is, therefore, quite often served as a starter, as a side dish with rice or as an accompaniment with any 'wet' lentil dishes. The 'buttery' flavour is prominent and as there is no garlic or ginger used, this dish is different than the usual chicken dishes. |
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Ingredients
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1lb Chicken nibletts or drumsticks (skinned)
3 oz Butter ½ onion, finely sliced |
2 medium-sized tomatoes, finely chopped ½ tsp turmeric powder 1 - 1 ¼ tsp red chilli powder 1 tsp salt |
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METHOD
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| 1) Melt the butter in the saucepan over a low heat (so as not to burn
it) and add the Turmeric, chilli powder and salt and stir for a few seconds.
2) Now add the chicken and carry out the 'bhoona' process (stir-frying), for about 10 minutes over a fairly high flame and then add ¼ cup of water and leave, covered , to cook in steam for about 5 minutes or until the chicken is cooked through . (Testing method for this is to remove a piece of chicken from the pan and break a bit off to see whether it is white right through with no hint of pink and also there should be no resistance when trying to break the piece). 3) Once the chicken is cooked through add the chopped tomatoes and onions and stir-fry for about 5 minutes until the excess fluids evaporate. 4) Serve hot with rice as a side dish, or as an accompaniment with any Lentils dish or as a more of a Western adaptation - try it with chips! |