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Lagaan Chicken Curry

Afghan Chicken-5

Since we spent this Thursday taking you around Art Prize 2015 held in Grand Rapid in this post. With all the art prize excitement we got slightly delayed in getting our weekly recipe post out…  So here you go my friends I have all your weekend parties covered YAYYY!!! with this easy peasy party special recipe all your friends and family will ask for more of this yum dish. This recipe is from my Mom’s Indian recipe stash, Lagaan Chicken curry, a party special dish commonly made in Parsi families. Lagaan chicken curry essentially means chicken curry made in a heavy copper bottom dish (Lagaan). Though a parsi dish, it is quite a delicacy in many places in India including Hyderabad, my hometown. This dish goes very well with rice, pulao or naan/bread.

Happy Weekend you guys!!!

Afghan Chicken-2

Ingredients:

  • 2 lbs Chicken
  • 1 large onion finely chopped
  • 2 tbsp ginger garlic paste
  • 2 tbsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp Garam masala powder
  • 1 tsp pepper powder
  • 4 tbsp tomato sauce
  • pinch of ajinomoto/MSG (optional)
  • 1 cup curd
  • 1 bunch coriander/cilantro
  • 4 green chillies (or more depending on hotness of the chillies)
  • 2 tsp lime juice
  • 8-10 cashews (soaked in water for few hours)
  • orange red color (optional)
  • salt as per taste
  • Flat Copper bottom dish for cooking the chicken

Directions:

  • Heat pan add oil, fry onion until it becomes light golden in color.
  • To the onions add the following ingredients one after another. Stirring and frying in between to ensure the spices are not burnt.  Add ginger garlic paste, chilli powder, turmeric, pepper powder, tomato sauce, beaten curd, ajinomoto (MSG), slit green chillies and salt. Cover and cook for couple of minutes.
  •  Please taste and adjust seasoning as per your taste. Take the cooked masala off the heat and let it rest until warm enough to handle.
  • Meanwhile, take the copper bottom dish and add the cut chicken to it. To the chicken apply salt and lime juice and let it marinade for 10 minutes.
  • Grind soaked cashews to a smooth paste and keep aside
  • After 10 minutes once the masala is cool enough to handle. Add the cooked masala, ground cashew paste, orange red color to the chicken and mix well.
  • Now let the chicken rest for another 30 minutes in this new marinade.
  • Once the marination time is over. Place the copper bottom dish on stove with medium-high heat. Cover and cook chicken until cooked all the way through and excess water is evaporated.
  • Once the chicken gravy has reached the desired consistency remove the dish of the stove and sprinkle with chopped coriander/cilantro.
  • Serve hot with Indian bread/Rice.

Note: Ajinomoto/MSG can be avoided if you don’t like it.

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