One more weekend – one more excuse to revisit a recipe from my favourite cook-book, the PP gastronomic bible – गृहिणी मित्र!
I’ve had this at various PP homes right since i was a kid… And every family has their own version with varying tastes and colour!
Chicken – 1 kg ( I get my butcher to weigh out a live chicken that’s around 1.5 kg)… I get it portioned into curry cuts, separate the offal (discard or use in a separate dish later) and the bony bits like the neck, rib cage and wings from the meaty leg and breast portions.
4 potatoes – peel and quarter, apply some salt, red chilli, turmeric and PP sambhar, deep fry and set aside.
4 onions – slice length wise and leave aside a tbsp. Deep fry the rest to a golden color, drain and divide into 2 portions.
Ginger Garlic paste – 2 tsp
Haldi – 1 tsp
Red Chilli Powder – 2 tsp
Pathare Prabhu Sambhaar Powder – 2 tsp
Assorted nuts-dry fruit (pistachios, almonds, raisins and cashewnuts)
Finely chopped fresh coriander and mint – 4/5 tbsp
For marinating the meaty chicken pieces (leg and breast portions) – whisk together 2 tbsp dahi with 1/2 tsp turmeric, 1 tsp each of red chilli and PP sambhaar, 1 tbsp each of crushed green chilli, ginger and garlic.
Apply the marinade to the meaty chicken pieces and leave it for at least 2-3 hours (or overnight in the refrigerator)
Aromatics to be tied in a potli – 1/2″ sliced ginger, 3-4 crushed garlic pods, 1 tsp each of fennel, coriander and cumin seeds to be tied into a muslin cloth.
1. Throw the Bony bits of the chicken with the reserved raw onion, a tsp of red chilli, sambhaar and turmeric, half the coriander-mint and the aromatics in a sachet (potli) in a pressure cooker with 4 cups of water. Cook these under pressure for around 20 minutes (1 whistle and simmer for 15 minutes)
3. Heat 3-4 tsp of ghee in a pressure cooker, fry the assorted nuts and raisin and set aside.
8. Once the pressure is off, garnish with the rest of the nuts, chopped mint-coriander and fried nuts and raisins