Sometimes you need a change in flavour. Indian chicken curries tend to favour spicy or red gravies. One day I wanted to try something different but not international. A dish that is multi faceted and can be eaten as a started by itself or with rice or roti. I turned to my friend Alifya who is an amazing chef. She runs a business called Taheri Delights and was generous enough to share her recipe for this chicken with me. I did modify it a bit but the essence of the dish is hers.
1medium onion finely chopped
1cup chic stock
1/2 cup cream
2 tbps lemon juice
1 tbsp chilli flakes
2 tbsp minced garlic
2tbsp ginger garlic paste
1-2 tbsp maida
Salt & 3 dried kashmiri chillies
Handful of chopped coriander
- Pressure cook the chicken with water, ginger garlic paste, salt and dried red chillies, keep for 1 whistle and slow for 2-3 mins. When cool, discard the chillies.
- In a pan pour some oil saute onions and minced garlic.
- Then add the stock, lemon juice, chilli flakes and bring to a boil and let the gravy reduce it.Add some maida to make it thick.
- Add the chicken and mix it well. let it cook completely on slow gas.
- Take the pan off the flame and add cream, mix well and put it back on heat.
- Adjust seasoning. Mix in the chopped coriander.