Chilli Lemony Chicken

I saw this recipe in a TV program a few years back and have been meaning to try it. I must say I was not too sure about the addition of lime pickle to a chicken dish, so I actually went easy on it. But on tasting found the flavour didn’t come across, should have stuck to the prescribed proportions. In the recipe here I am giving the proportions which I will use the next time around.

Ingredients

2 ½ tbsps. of ghee (do not substitute this with oil or the taste will be compromised),

1 tsp ginger paste,

1 tsp garlic paste,

2 medium sized onions,

½ kg of chicken pieces with bones,

½ tsp of turmeric,

1 tbsp of coriander powder,

1 tsp of red chilli powder,

1 tsp garam masala powder,

1 cup of curd,

7-8 pieces of lemon pickle,

1 tsp of red wine vinegar,

3-4 slit green chillies,

1 tsp of kasoori methi,

2-3 tsps of malai or fresh cream,

Chopped coriander leaves

Method

Peel and roughly slice the onions. Heat water in a vessel and once it boils add the onions and turn off the heat. Cover and keep till it cools. Once cool drain the water and grind the onions to a fine paste.

Lightly roast the kasoori methi and crush roughly using your fingers.

           

Heat the ghee and add the ginger garlic paste and 2 tsps of water. Fry till the ghee separates. Now add the ground onions and saute for about 5 minutes.

Next add the chicken and saute it for about two minutes. Then add in the salt and all the dry spices. Mix well and cook covered for about 5 minutes.

Whisk the curd well to ensure there are no lumps and add this to the chicken and mix well to get a thick gravy. Add the pieces of lemon pickle and vinegar. Mix well with the chicken.

Add the slit green chillies and cover the dish and cook till done.

Once done add the kasoori methi, malai or fresh cream. Serve hot garnished with coriander leaves.

Goes well with rotis, phulkas or any Indian bread.