I was going to this post with a write-up, as usual…but then, there’s not much to tell you really. Mom demanded I make something for her, and I did. Well, she requested actually…but she seldom does it, so it was top priority for me to set things in motion. I asked her what she wanted, and she said chicken! But she didn’t tell me HOW to make it or what she wanted….so, I went ahead an experimented (with no idea how it would taste, mind you.) Luckily, it came out quite well!!
This is a very simple dish actually. The trick comes from the braising; you don’t need to marinate the chicken more than 15 minutes. You can make this as ‘videshi’ as you want, or go my route and make it ‘Indified’…
Braised Chicken in Yogurt & Mustard Sauce:
For the marination:
- Chicken drumsticks – 500 gms
- Turmeric – 1 tsp
- Lemon juice – of 1 lemon
- Mustard paste – 2 tbsp
- Green chili paste – 1/2 tsp
- Salt – to taste
- For the gravy:
- Onion – 2, chopped fine
- Tomatoes – 2, chopped
- Ginger-garlic paste – 2 tbsp
- Mustard paste, diluted in water – 3 tbsp, strained and diluted with 1/2 cup water
- Curd – 1/2 cup
- Garam masala – 3 bay leaves, 3 green cardamom, 4 cloves, 1/2 inch cinnamon stick
- Cumin powder – 1 tsp
- Coriander powder – 2 tsp
- Kashmiri red chili powder – 2 tsp
- Salt – to taste
- Sugar – 2 tsp
- Turmeric – 1/2 tsp
- Chopped coriander – 1 cup packed, and some to garnish
- Mustard Oil – 1/2 cup
- Wash the chicken and make deep slits on the chicken.
- Mix the ingredients listed under ‘marination’ and rub them well all over the chicken.
- Keep aside for 15 to 30 minutes, but not more.
- Heat a pan, and add 1 tsp of the mustard oil. When hot, take out the chicken pieces from the marinade, reserving the marinade.
- Braise the chicken well on high heat, until the skin turns a lovely deep brown, but not burnt.
- Heat a kadhai and add the MO, let it smoke well.
- Add the garam masala, let them sputter and add the onions and tomatoes.
- Season with turmeric, and let them turn translucent.
- Add the chicken, add the g-g paste, mustard water, marinade paste and curd, beaten with the sugar.
- Season with dry masalas and salt.
- Cook on high for 2 to 3 minutes, turning the chicken well in the gravy.
- Add most of the chopped coriander, and 1 cup of water.
- Cover and stew the chicken in the gravy for 15 to 20 minutes on a low flame.
- Uncover, check chicken, if done, increase the heat and let gravy almost dry up, and let oil escape.
- If not, cook for 5 to 7 mins more.
- When done, take off heat, and serve hot with a smattering of coriander and tomatoes, and hot steaming rice.