Its was lazy sunday and i was just back from night journey from kolhapur. Although I decided earlier to get some food delivered at home, but suddenly my craving for chicken took over :)
To be honest, I came up with recipe on my own and on the fly, since we were on holiday for couple of days,we had almost no veggies at home, so I came up with recipe which has less ingredients.
Recipe is enough for 1 chicken whole leg, one can increase ingredients as per need. Chicken leg was almost about 250gms with bone in. And this chicken taste best with bone in.
Ingredients:
10 -15 cashew nuts (soak in warm water for 2-3 hrs)
1/2 medium sized onion finely chopped
1 tsp grated ginger
1 tsp grated garlic
1 green chilly finely chopped
pinch of garam masala
1 tsp all purpose flour
2 cups of milk (read note below)
Salt and black pepper as per taste
Method:
- Cut chicken thigh in 2-3 pieces and keep drumstik as is. Make slits on drumstick. Rub salt and black pepper powder nicely all over the chicken with some oil. Keep this aside for hour or 2.
- Make a fine paste of cashew nuts, ginger, garlic and green chilly and set aside.
- Take a deep, thick bottom but narrow mouth pan. Add some oil and place chicken pieces one by one in it. Grill them till they become golden brown from both sides. or about 5 mins on each side.
- Remove chicken pieces and wrap them in aluminium foil till we prepare gravy.
- In same pan add little oil and start saute onions till they are translucent or turns pink in color.
- Add in cashew paste and saute well, add in garam masala powder add in dash of water and scrape of any paste that might have stick to pot.
- Add 1 tsp all purpose flour to this mixture and create smooth paste.
- Add in chicken pieces and make sure,they get coated well with this paste.
- Add in 2 cups of milk or add in milk till all pieces are submerged in milk.
- Bring to boil on medium heat, and then put lid on and cook on lowest flame for about half hour.
- Chicken is done when flesh starts separating from drumstick bone.
- Indulge in your creation :)
Notes:
1. Milk amount depends upon chicken qauntity and pot size. Rule of thumb is chicken should be completely submerged in milk.
2. This recipe receives hotness from pepper and green chilly, increase quantities as per your taste, but it taste great with less hot,else hotness shall overpower cashew flavour and that we don't want to happen.
3. Use same pan for saute chicken and cook,so that all goodness of chicken juices are retained.
4. Slow cooking involves lowest flame setting, a higher flame will change chicken texture to rubber like substance. Turn off heat as soon as flesh near leg starts pulling away. Thats the best sign of perfectly cooked chicken.
5. After adding milk, it appears to be curdled,but don't worry as it starts thiken up,that effect shall go away.
6.We have used salt in marinade so adjust salt in gravy accordingly.
To be honest, I came up with recipe on my own and on the fly, since we were on holiday for couple of days,we had almost no veggies at home, so I came up with recipe which has less ingredients.
Recipe is enough for 1 chicken whole leg, one can increase ingredients as per need. Chicken leg was almost about 250gms with bone in. And this chicken taste best with bone in.
chicken creme
Ingredients:
10 -15 cashew nuts (soak in warm water for 2-3 hrs)
1/2 medium sized onion finely chopped
1 tsp grated ginger
1 tsp grated garlic
1 green chilly finely chopped
pinch of garam masala
1 tsp all purpose flour
2 cups of milk (read note below)
Salt and black pepper as per taste
Method:
- Cut chicken thigh in 2-3 pieces and keep drumstik as is. Make slits on drumstick. Rub salt and black pepper powder nicely all over the chicken with some oil. Keep this aside for hour or 2.
- Make a fine paste of cashew nuts, ginger, garlic and green chilly and set aside.
- Take a deep, thick bottom but narrow mouth pan. Add some oil and place chicken pieces one by one in it. Grill them till they become golden brown from both sides. or about 5 mins on each side.
- Remove chicken pieces and wrap them in aluminium foil till we prepare gravy.
- In same pan add little oil and start saute onions till they are translucent or turns pink in color.
- Add in cashew paste and saute well, add in garam masala powder add in dash of water and scrape of any paste that might have stick to pot.
- Add 1 tsp all purpose flour to this mixture and create smooth paste.
- Add in chicken pieces and make sure,they get coated well with this paste.
- Add in 2 cups of milk or add in milk till all pieces are submerged in milk.
- Bring to boil on medium heat, and then put lid on and cook on lowest flame for about half hour.
- Chicken is done when flesh starts separating from drumstick bone.
- Indulge in your creation :)
Notes:
1. Milk amount depends upon chicken qauntity and pot size. Rule of thumb is chicken should be completely submerged in milk.
2. This recipe receives hotness from pepper and green chilly, increase quantities as per your taste, but it taste great with less hot,else hotness shall overpower cashew flavour and that we don't want to happen.
3. Use same pan for saute chicken and cook,so that all goodness of chicken juices are retained.
4. Slow cooking involves lowest flame setting, a higher flame will change chicken texture to rubber like substance. Turn off heat as soon as flesh near leg starts pulling away. Thats the best sign of perfectly cooked chicken.
5. After adding milk, it appears to be curdled,but don't worry as it starts thiken up,that effect shall go away.
6.We have used salt in marinade so adjust salt in gravy accordingly.
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