Kala Chicken (Black Chicken)
Note: Kala Chicken is a popular dish from the Malvani cuisine of Maharashtra, known for its unique black colour imparted by using special spices and masalas.
Ingredients:
- 1 kg chicken, cleaned and cut into pieces
- 2 onions, finely chopped
- 1 tomato, finely chopped
- 2 tablespoons Malvani masala (or use a mix of garam masala and additional spices)
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 cup fresh grated coconut
- 2-3 dry red chillies
- 4-5 black peppercorns
- 1-inch cinnamon stick
- 2-3 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon oil
- Salt to taste
- Coriander leaves for garnish
Method:
1. Dry roast grated coconut, dry red chillies, black peppercorns, cinnamon sticks, cloves, and coriander seeds until they turn aromatic. Grind this roasted mixture into a fine paste after cooling.
2. Heat oil in a pan. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and cook until the raw smell disappears.
4. Add chopped tomatoes and cook until they turn soft.
5. Add the ground masala paste, Malvani masala (or garam masala), turmeric powder, and salt. Mix well and cook for a few minutes.
6. Add the chicken pieces and coat them well with the masala. Cook for 5-10 minutes.
7. Add water as needed, cover, and simmer until the chicken is tender and the gravy thickens.
8. Garnish with chopped coriander leaves.
9. Serve hot Kala Chicken with rice or chapatis.
Mutton Curry
Ingredients:
- 1 kg mutton pieces, cleaned and washed
- 3 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 2-3 tablespoons oil or ghee
- 1-inch cinnamon stick
- 2-3 cardamom pods
- 2-3 cloves
- Salt to taste
- Coriander leaves for garnish
Method:
1. Heat oil or ghee in a pressure cooker. Add cinnamon sticks, cardamom pods, and cloves. Sauté for a minute.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and cook until the raw smell disappears.
4. Add chopped tomatoes and cook until they become soft and mushy.
5. Add red chilli powder, turmeric powder, coriander powder, garam masala, and salt. Mix well.
6. Add the cleaned mutton pieces and coat them well with the masala. Cook for 5-10 minutes.
7. Add water, cover the pressure cooker, and cook for about 4-5 whistles or until the mutton is tender.
8. Allow the pressure to release naturally.
9. Garnish with chopped coriander leaves.
10. Serve hot Mutton Curry with rice, roti, or naan.
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