Back in Kuwait, sometimes on the weekends, Papa would cook for us. It would be a well deserved break for Mummy and a treat for us because he made yummy food, different from the regular. Don’t get me wrong, mummy’s cooking is delicious and we love all the delicacies she cooked, but every once in a while a change was good. An uncle of ours and Papa came up with his recipe, so I do not take any credit there. I would suggest you stick with the recipe for it turns out best when done their way!
So here we go –
Serving: 2-4 adults
1) Buy required quantity of Chicken (thighs are preferred but if not available, then full legs). For 4 people, I buy one tray of chicken which is roughly 2lbs (roughly 1kg).
2) Remove the skin and marinate the chicken for about 1/2 hour with enough Haldi (turmeric) to coat them well.
3) Dice 4 big red onions into small pieces. Estimate the quantity well as it is one of the important ingredients.
4) Cut 3 big tomatoes (8 pieces per tomato)
5) One garlic, cut the entire thing into small pieces
6) Cut roughly 1 inch of ginger, also into small pieces. It is best NOT to use Ginger Garlic Paste.
7) Cut about 1 cup of coriander/cilantro leaves for final garnishing (I absolutely love coriander, so if you are not a big fan, lessen the quantity as desired, the main purpose of this ingredient is to flavor the dish while making it pretty when served)
8) You can also cut 2 medium potatoes into 8 pieces, it improves the overall taste and goes very well with the entire masala.
1) Put 2 tablespoons vegetable oil in a big pot and once it is hot, add 2 tablespoons of Zeera (cumin seeds), 2 red full Chillies, few black peppers, 4 big whole cardamoms, 4 bay leaves and 1 teaspoon of Haldi (turmeric) as it is already there on the Chicken we marinated.
2) Once it is done, put ginger, garlic and then all the chopped onions and fry on slow heat until the onion turns brown. Just before it is golden brown, add all the chopped tomatoes. Add the potatoes now so that they get cooked with masala. In addition add salt to taste.
3) After the onion has turned brown and tomatoes are well done, put all the chicken. Ensure you cover each piece with the masala and cook at very low heat.
4) Stir it every 10 minutes to ensure that it doesn’t stick to the pot.
5) When the chicken is done, add about 1/2 glass of water (or more depending on how much gravy you want) and cook on high heat until chicken is very well done.
6) If you feel the initial quantity of water you added was not enough, you can add more water as desired while cooking on high heat.
7) Garnish with coriander/cilantro leaves and serve hot with rotis (chapatis) and rice.
Do try out this recipe and let me know what you think about it.
PS: If you are vegetarian, you can still cook this recipe with only potatoes and no chicken and it still comes out delicious! Don’t forget to add green peas for the vegetarian version 🙂