Sunday, 10 January 2016


I remotely remember chicken took an entry at our home when I was at middle school. Earlier it was only mutton. Chicken was forbidden in many households within our community. The reasons are known but we are not always at the liberty to disclose what we know. At this age, I feel that the reason was very silly. Our moms were good cooks of their times but were not so keen on experimental cooking. They were happy and content with whatever they learnt within the family. Though my mom made a breakthrough and welcomed cuisines of other states, given her daughter was a foodie.

This particular chicken curry was simply done and called murgir patla jhol. In those days chicken was a sunday affair, just as watching Ramayan was. Having shak[leafy green veggies], chicken curry and watching television serials were such a pleasure. Happiness was abundant within that two roomed rented flat, because life was simple, demands fewer. This chicken curry is made simply with ginger garlic paste and onion with no garam masala added. Let us do it.

Chicken : 1kg
Onion : 2-3 medium
Garlic Paste : 2tbsp
Ginger Paste : 1tbsp
Kashmiri Chilli Powder : 1tsp
Turmeric Powder : 1tbsp
Green Chilli : 4
Lemon Juice : 2tbsp[juice of 1 lemon]
Salt : As required
Bayleaf : 1
Oil : 3tbsp

Wash the chicken pieces thoroughly and apply salt, 1/2 of turmeric powder and lemon juice. Keep aside for about 45 minutes.

Heat oil in a wok. Peel, wash and slice the onions. Add the sliced onions to the oil and fry till brown and transfer to a bowl.

Temper the same oil with a bayleaf. Add the ginger garlic paste and fry till it separates from the oil. Add turmeric powder, Kashmiri chilli powder and salt to it and fry for 1/2 a minute.

Add the chicken along with the marinade to the wok and fold in very well with the spice mix. Keep stirring at high heat for 2-3 minutes.

Lower the heat to minimum and cover cook till all the water released dries up. This may take about 20 minutes. Add the fried onions now. Fold in well.

Add two medium cups of warm water. As it comes to boil, slit the green chillies and add.

Cook for another 5 minutes at low heat. Its done.

Enjoy with piping hot  steamed rice or chapati!!

1 comment :

  1. Done very simply with minimal spices, this was a pleasure having with steamed rice during our childhood.