Yup.....!!!!!! thats the name of this dish!!!!! It is so simple, instant and fun to make that I am totally bonkers for this chicken introduced to me by my friend Anu. You will know once you eat this juicy, tender, full of flavor pieces of meat in vibrant and spicy sauce. So without wasting any time here it is.......
Ingredients:
250 gms chicken thigh meat
1 tbspn ginger-garlic paste
1 tbspn yogurt
2 tspn tandoori chicken masala powder
1 tspn sambar masala powder
1 tspn kashmiri chilli powder
1 tspn garam masala powder
1/2 tspn turmeric powder
1 tspn kasoori methi (crushed)
1 tspn saunf/fennel seeds
lots of curry leaves
2-3 tbspn oil for shallow frying
salt to taste
Method:
Clean, wash and cut the chicken thigh meat into bite-size pieces. Pat dry with kitchen towel. Add salt and turmeric powder and mix well. Now add all the ingredients except the curry leaves and fennel seeds. Mix well. Let it stand for 20-30 minutes. Heat oil in a heavy bottomed pan/skillet until it shimmers on the surface. Add fennel seeds and curry leaves sufficient to cook one batch of marinated chicken. Do not let the curry leaves burn. Keep the flame on medium burner. Now add one batch of the marinated chicken. Let it be for 5 minutes as it is. Now turn the pieces to cook on the other side and cook for another 5 minutes. The masala should stick to the meat and browned a bit by now. Increase the flame. Now you can play with skillet by tossing and turning the meat around. By now the meat should have been cooked. Be carefull not to over cook as the meat will turn hard and rubbery. Remove the chicken with a slotted spoon and repeat the procedure for the remaining chicken. Serve with cilantro sprigs and lemon wedges. Done!
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