I learnt the use of Ghee in Chicken dishes only after landing in Calcutta and ever since, I have been using Ghee in my Chicken or Mutton dishes pretty often. There were recipes such as this one I published earlier in my blog, but what sets this dish apart I guess is the use of the Green Chili Paste, which gives it the natural fervour. This dish goes with Plain steamed rice.
Serves: 4
Preparation Time: 20 mins
Cooking Time: 1 hr
Ingredients:
- Chicken: 1 kg.
- Onion: 200 gms. Made into a fine paste.
- Ginger: 10 gms. Made into a fine paste.
- Garlic: 8-10 cloves. Made into a fine paste.
- Potato:2. Each weighing around 100 gms – sliced into 2 halves each.
- Deseeded Green Chilies Paste: 3 tbsp
- Melted Ghee: 4 tbsp for cooking,2 tbsp to be added at the end.
- Sugar:1 tsp
- Salt: To taste.
- Powdered Spices:
- Coriander Powder: 2 tsp
- Turmeric Powder: 1 tsp
Procedure:
- Heat 4 tbsp of ghee in a kadai.
- Once the ghee gets hot, add the Onion Paste.
- Stir fry the onion paste over medium heat for 4-5 mins.
- Then add the ginger and garlic pastes.
- Stir fry the mixture for another 2 mins.
- Then add the potato slices. Roast for sometime.
- Then add the powdered spices.
- Over low heat, stir the mixture for 4-5 mins. This ensures that the ingredients blend thoroughly with each other with the spices.
- Then add the chicken pieces and green chili paste and increase the heat to medium high.Sprinkle sugar and salt over the mixture.
- Roast the chicken along for another 18-20 mins.
- Then add half a cup of water to the mixture and mix the ingredients. Check the level of salt and adjust if required.
- Warm 1.5 cups of water in a pressure cooker.
- When the water in the cooker gets warm, transfer all the ingredients into the pressure cooker.
- Cook for 20 mins under low-medium heat until the chicken is tender.
