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Chicken with Tomatoes & Mustard Seeds
Rai tamaerwala kararra murgh
Chicken thighs, boneless,
Cut into 2" cubes 450 gm / 1 lb
Soya sauce 2 tsp
Salt to taste
Step I :
Dry red chillies (sookhi lal mirch) 10
Mustard seeds (rai) 4 tsp
Cooking oil ½ cup
Onions, medium-sized, thinly sliced 2
Tomatoes, medium-sized, finely chopped 3
Salt to taste
Water 2 cups
Green coriander (hara dhaniya)
Finely chopped 1 tsp
Onion, medium-sized, cut into rings 1
Method :
Wash the chicken well, shake dry and keep in a strainer to drain excess water.
Mix the soya sauce and salt with the chicken and keep aside for 15-20 minutes.
Grind the dry red chillies (step I) and mustard seeds together and make a fine powder. Remove to a bowl.
Heat the oil in a pan on high heat; add onions and sauté until light golden brown. Remove to a strainer to drain excess oil.
Reduce heat, and shallow fry the chicken until light golden brown. Remove to a strainer to drain excess oil.
Heat 2 tbsp oil in a pan; add the ground mustard and red chili mixture, stir for a minute, add tomatoes and continue to stir and roast for 5-6 minutes or until the consistency of the tomatoes resemble a thick sauce. Add water and cook for 5 minutes.
Add the fried onions, chicken, and salt; stir and roast for a minute on high. Remove.
Transfer to a serving bowl and serve hot garnished with green coriander and onion rings.
*Preparation time: 45min. Serves: 4
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