Finally, Konda’s summer holidays are coming to an end. And I feel so guilty that we didn’t take her anywhere during the vacation. Two months just flew, with almost the same thing happening day in and day out! Not that she ever complained, she doesn’t actually know about it. She was happy that her Ammamma was here. So she happily spent most days with her, hopping here and there. Even her big bag of books have arrived. I now have the task of binding them pending.
I always loved covering and labeling notebooks and books. I remember my school days when it wasn’t really a rule to bind with brown paper. I used to select the choicest and glossy newspapers for the cover. And bind each one according to a different theme. During any of those dull class hours, I found myself looking at those beautiful sceneries and being promptly transported to that place! How wonderful it used to be. So sad that kids these days can’t enjoy that. It’s got to be brown paper now. Then we used to get those lovely attractive labels. I used to select such cute ones and enjoyed writing my name, subject, and so many things. These days, the school give their labels printed with their names. I really feel kids are being deprived of so many creative outlets.
Coming to today’s recipe, it’s a chicken that was prepared a few days back. Never got around blogging on it. Since this is another one of self created recipe, for want of a better name, hubby suggested this name! He said it was really flavorsome and had a ring of masti around it! What better name than this.
To be marinated
Chicken – 500 gms
Ginger Garlic paste – 1 tsp
Curds / Yogurt – 1 ladleful ( app 50 gms)
Turmeric a pinch
For the gravy
Onion – 1 medium
Tomato – 1 medium
Cinnamon + Cloves + Cardamom powder – 1 tsp
Poppy seeds powder – 1/2 tsp
Chili powder – 1 tsp
Coriander powder – 1 tsp
Mint / Pudina – about 5-6 big leaves
Salt to taste
Oil – 2 tsp
Coriander leaves for garnish
Method to prepare:
Clean and cut chicken into medium size pieces. Let it drain. Then in a bowl, take the chicken, ginger garlic paste, turmeric powder, and curds. Mix well and marinate for 2 hrs.
Heat a pressure cooker with oil. Sauté the onions, when they turn brown, add the tomatoes. Let it become mushy. Then add the marinated chicken along with the marinade. Cook on high flame for 5 mins, while you stir it. Then simmer it down.
Then add the spice powder. fry well. Then add poppy seeds powder. Followed by chili and coriander powder. Add the mint and coriander leaves. Sauté well. Adjust salt and add 1/2 cup water. Replace lid and put for 1 whistle or till chicken is cooked.
Once the pressure is off, cook again till the gravy is thick and the chicken is nicely coated with it.
Garnish with coriander leaves and serve.
Notes: Since grinding the poppy seeds are so difficult, this time we ground about 100 gms and store it in the fridge.
The spice powder that I have mentioned is a roasted combination of the whole spices. We roast them and grind to a fine powder. This gives a great taste to the non – veg dishes. Depending on different recipes, we use this powder.
This one was quite spicy, so adjust the spice and chili according to your taste!
Marination can be less depending on your needs.