Chicken Lajawab Recipe

Chicken Lajawab Recipe (NON-VEG RECIPE)

The flavors here are more intense as you cook down the onions, garlic, ginger, tomatoes, and whole spices with yogurt into a deeply flavored masala paste. For those of you wondering what Masala is, it’s basically a combination of spices, sometimes ground into a powder or sometimes cooked whole with other flavor bases to make a paste.

Ingredients:

• 600 gm chicken

• 2 tablespoon garlic

• 1 teaspoon red chili powder

• 2 tablespoon yogurt (curd)

• 2 tablespoon lemon juice

• 2 onion

• 2 green chili

• 4 tablespoon refined oil

• 2 tablespoon ginger

• 2 teaspoon turmeric

• 1 teaspoon cumin powder

• 3 tablespoon gram flour (besan)

• 2 teaspoon coriander powder

• 3 tomato

• 2 teaspoon garam masala powder

• salt as required

Recipe:

• Step 1 Clean and marinate the chicken

           Wash the chicken nicely and pat dry the meat. Add it to a bowl and marinate it by adding ginger garlic paste, 1/2 tsp cumin powder, yogurt, ½ tsp turmeric powder, ½ tsp Kashmiri chili, ½ tsp salt, and 1 tbsp besan. Let this sit for 15 minutes and then cook these pieces in hot oil. Take them out of the pan and keep them aside.

• Step 2 Prepare the curry

           In 2 tbsp of oil, add some mustard seeds and let them splutter. Once they calm down, add the cumin seeds, hing, ginger-garlic paste, and finely chopped onions. Cook this until the onions start to turn translucent. Add the spices at this point and quickly add chopped tomatoes. Cook this until the tomatoes are soft and the oil starts coming to the surface.

• Step 3 Add the chicken, simmer and serve!

           At this point, add the cooked chicken pieces, and coat them well in the mixture. Add 1 cup of water and cover. Let this cook for about 10 minutes or until the oil comes to the surface. Garnish with chopped coriander leaves and serve with rice or chapati.

Stir and cook till the oil starts to appear at the surface of the curry and the chicken is cooked and soft from inside. Taste and adjust the seasonings. Put off the flame and sprinkle chopped coriander leaves over them. Serve hot with chapatti or rice.