Happy New Year!!
Well, I've been away from the blog for a while now owing to Christmas. The bake orders that I received this year was overwhelming, challenging but nonetheless, so rewarding (Ka-ching). So from simply being a personal baker for time pass to please my sweet tooth, it has turned into a full time home business now. So damn thankful to all my customers. 2019 was also a year of great collaborations with some big brands for me. And this year, I've already got some more bigger labels in my kitty to begin with . Stay tuned on my Insta handle to find out more.
I am starting off my first post of 2020 with an all time favourite recipe - something spicy and easy as always, that my readers can prepare back at their homes.
Been a Maharashtrian by roots , I love spicy food. Dishes with freshly ground spices and a blend of herbs plus coconut is a must when it comes to curries and gravies that we prepare at our home. Chicken is something that we cook regularly at home, since its become a little difficult to go all the way to Russell market to get other meats/ cuts. That's strictly reserved for a Sunday fiesta mostly. But hey, Ive made plans to try out most of the recipes from all the cookbooks that I've hoarded through the years. Since we love eating variety with no repeats, what so ever. So you are going to see a lot more recipes posted on the blog henceforth. Pinky promise!!
This particular recipe is a classic - you may pretty much find a variation of it in most military hotels in Namma Bengaluru. One kick ass combo with this dish is the military style chicken biryani, made with jeera rice.
Get yourself a nice fresh bunch of coriander leaves, green chillies and best malabar black peppercorns. And oh, if you ever visit Kerala and happen to be an avid home cook like me , do not forget to walk down the lanes of a spice market and submerge yourself in the hot fumes of a chilli or the aromas of green cardamom. Nothing beats the quality of Kerala spices picked from those small shops vs a big ass grocery store in the city.
INGREDIENTS -
500G - Curry cut, Chicken pieces (you can also use boneless)
3 large onions - chopped
6 -7 - Green Chillies
1 tbsp - Whole black peppercorn
1 inch - Ginger
5 - 6 - Garlic pods
1 large cup - Coriander leaves
4 - Cloves
2 inch - Cinnamon stick
2 tsp - Cinnamon powder
1 tsp - Turmeric powder
5 tbsp - Cooking oil
Salt to taste
PROCEDURE.
1. In a pressure cooker - add 1 glass of water, chicken, turmeric and a 1/2 tsp of salt. Cook for one whistle. Strain the excess water and set aside.
2. For the masala - Grind : Green chillies, pepper, cinnamon, ginger, garlic and coriander leaves into a fine paste by adding 1/2 cup of water. Set aside.
3. Heat oil in a cooking pan, add chopped onions and cook till they turn slightly brown.
4. Add coriander powder and ground masala and cook on a medium simmer for 5-6 mins until the raw smell disappears.
6. Add the pre cooked chicken pieces and 1/2 glass of water, salt to taste. Stir well and cook with a closed lid on slow flame for 15- 20mins.
7. Garnish with coriander leaves. Serve hot with rotis, ghee rice or a pulav.
My personal favourite combo with this spicy gravy is a nice chicken biryani . Its perfect to warm the soul and entice your palette during winters.
