Chicken 65

Another weekend has gone by and its a brand new week at work. Friday was very hectic for me as we had guests at home and I was cooking non stop all day! I served this chicken for dinner along with mutton curry and chicken kheema with some pulav and rotis. My mutton curry didn't turn out so good but this chicken was good as always. It is a very easy recipe which I learnt from Latifs aunt. My mom used to make this a lot a few years back but somehow she 'forgot' how to make it. How can you forget a recipe??? Anyways, when I ate it again in Dubai I remembered the same taste and learnt the recipe to make at home. The ingredient quantities given below are a rough estimate. You can increase or decrease the quantities to your personal tastes.

Recipe - Serves 6

Ingredients

1 Kg Chicken - Small Pieces, Bone - In

1 Cup Onion (Diced In 1 Inch Pieces)

1 Cup Capsicum (Diced In 1 Inch Pieces)

3 Tbsp Butter, Divided (Salted Or Unsalted)

4 Green Chillies (Slit Vertically Halfway Through)

8-9 Curry Leaves

For the Marinade

2 Cups Thick Yogurt (Strain If Yogurt Has Too Much Water)

2 Tsp Red Chilli Powder

1 Tbsp Ginger Garlic Paste

1 Cup Tomato Ketchup

Red Food Colouring (Optional)

Salt To Taste

1. Mix all the ingredients for the marinade in a big bowl. Taste and adjust the seasonings as required. This is supposed to be a little sweet and sour. Place the chicken pieces in the marinade and keep in the fridge for an hour. After an hour, remove the chicken pieces from the marinade and keep aside. Reserve the marinade.

2. Meanwhile, melt one tablespoon butter in a skillet over medium heat and saute the onions and capsicum till translucent. Do not soften as we want them crunchy. Remove from pan and keep aside.

3. In another pot, melt the remaining two tablespoon butter over medium heat and add the curry leaves and green chillies.
4. Add the chicken marinade reserved earlier and let it cook till it changes colour. Place all the chicken pieces in the pot, stir well and lower the flame. Cover and cook till chicken is no longer pink. If gravy is required add some water and cook for five more minutes.
5. Add the sauteed onions and capsicum just before serving and garnish with coriander leaves.