Odiya style methi chicken

-
We Odiyas are very particular about their spices when it comes to non-veg recipes... just ginger+garlic won't do...we need a little onion in there... must have whole cumin in the wet masala paste... should roast a bayleaf in oil.. etc etc etc...

So here I was.. all set to make mom style chicken curry (without the pressure cooker) and the minute I opened the refrigerator... the ziplock bag full of methi leaves stared back at me.. taunting me.. that I had bought them... picked them... cleaned them.. and stuffed them in the ziplock.. but never used them.. anywhere... ever.. since like a week almost...

Hence.. the birth of this recipe.. Honestly, I don't know whether this is original or not, but I surely did this for the first time & I must say the result was quite good.. all cleaned up in one sitting !!



What I used

  • 2 Lbs chicken (Cut into medium size pieces + washed + marinated with salt, turmeric & mustard oil)
  • Oriya style masala paste (See this recipe for what goes into the masala)
  • 1 medium red onion sliced in half moons (this is my new style of slicing big onions)
  • 1 medium red ripe tomato - chopped
  • 2 full cups of methi leaves - chopped (leaves only)
  • mustard oil
  • salt
  • garam masala
  • cumin & coriander powder


How....

  • I started off with making the chicken just like the other recipe... heat oil till smoke comes off.. add a bayleaf + pepper corns, when they start to splutter.. add the onions & fry until onions are light brown in color...
  • Next goes in to the masala paste... with wee bit water... fry until raw smells goes away..and oil starts seeping from the sides.. 
  • Next goes in the tomatoes... salt, turmeric, cumin & coriander powder + wee bit more water.. just to ensure that masala does not burn.
  • Once the masala is done... all raw smell gone.. oil seeping out from the sides.. we add the chicken & make the flame high.. 
  • Chicken has to roast/fry on high heat first & then we'll cover & cook it later.. 
  • Once you see the chicken surface is turning brown & all masala is coating the chicken (took about 15 mins for me)... then add the methi leaves & garam masala powder.
  • Give one good stir.. and then cover & cook the chicken for around 15 more mins.. 
  • Keep checking in between just to make sure nothing is burning etc. 
  • I also added a little water to create the illusion of gravy.. but since it was roti night.. we were okay..
  • Serve hot.... not super hot... just hot !!

Comments

Post a Comment

Popular posts from this blog

Gluten Free Almond Flour Mango Cake

-
Image
 Here's my take on the Gluten Free mango Cake.... There's not a story behind it other than the fact that I am trying to reduce sugar & gluten in my diet due to the health reasons & this cake gave me everything that I need for those late evening sweet cravings without feeling guilty or sad or having to plan extra time on the treadmill the next day.  This cake is made from almond flour so it's on the denser side & not entirely fluffy BUT it is soft & makes for an awesome tea time accompaniment.  Here's what I used... Wet ingredients 1 cup mango puree 3 eggs 2 tsp vanilla extract 1/4 cup vegetable oil (or butter) Dry ingredients 2.5 cups of Almond flour 2 tsp baking powder Process First mix all the wet ingredients in a clean bowl using a wire whisk Then add in the baking powder & almond flour Mix nicely using a spatula - DO NOT USE Wire whisk  Transfer the contents to a greased 10 inch round cake tin Bake until tooth-pick comes out clean on 325 F for ab
Read more

Chicken Patra Poda

-
Image
 Since the last few days, I have been binge watching YouTube videos of some Odiya Vloggers in the US. There are some really entertaining folks who sing & dance & go about their lives while sharing ups & downs with us (their subscribers). Sometimes they get too personal but it's the age of Social Media so I guess that is perfectly fine if the creator is OK with that. These folks that I watch are mostly girls ..Actually they are all girls.. hmm.. time for me to expand the scope a bit?? may be !!.  Anyways, one of the girls, lives in the eastern part of US & has a HUGE Odiya friends circle who meet almost every week for a party or picnic or potluck and she makes these yummy (almost) contemporary style Odiya food recipes that it makes me want to go back to the east coast & make her my sister. Yes, I used to live there & the first chance I got I left because of the harsh winters. I just could not bear the mere thought of getting up at 7am in the morning & spe
Read more

Chicken Besara

-
Image
We odiyas have grown up with the idea of mustard paste being added to cook fish & shrimp & veggies.. but never ever had I imagined that I could use the same concept (little tricked & changed of course to fit the bill) for chicken too.. It was a fine Saturday mid-day when the craving of having something non-veg spicy came into my mind (errrr.. my stomach..) .. The freezer had some chicken drummets from store.. which were shrieking out to be used... And just a few days back.. I had seen a post somewhere about using mustard paste with chicken gravy.. I thought I should totally try it... This was new to me..and I must confess the gravy was a super hit... we ate double the amount of white rice .. and saved some for later too.. Everyone who loves chicken and mustard paste should totally try this.. and Enjoy with white fluffy rice.. :) What I used Around 1.5 Lbs of chicken drummets (small chicken legs) 2 table spoons of black & yellow mustard seeds 1 table spoon o
Read more