Chicken Dry

Ok, so I'm raiding the 'Red Diary' again! For those who do not know it, the 'Red Diary' is a handwritten, family recipe book which has existed for more spring times than I have; its pages have yellowed and the ink on the recipes has become lightened. Its pages are fragile but it continues to be a source of joy, wonder and nostalgia for me, in equal parts. The recipes have been written mainly by my father and mother, and later pages also have contributions from my side (in atrocious, colourful and often-changing handwriting). The following recipe has been tried and tested, and gets two enthusiastic thumbs up.

Chicken Dry

Ingredients:

1 1/2 kg chicken, cut into pieces

50 grams of ginger, pounded to a paste

1 pod garlic, peeled and pounded to a paste

500 grams yogurt

1 lemon

1 tsp butter

Salt to taste

1 1/2 tsp red chilli powder

6 cloves

4 small pieces of cinnamon

1 tsp cumin seeds

10 cardamoms

Chaat masala for garnish

Onion rings for garnish

Green coriander, chopped, for garnish

Method:

1. Grind the cardamoms, cloves, cinnamon and cumin. Keep aside.

2. In a large bowl, beat the yogurt. Add ginger and garlic pastes.

3. Add the powdered spices, lemon juice, red chilli powder and salt.

4. Mix well. Add the washed chicken pieces and marinate for 3-4 hours.

5. Heat butter in a non-stick pan.

6. Add the chicken along with its marinade. 

7. Cook on slow fire until chicken becomes tender.

8. Then cook on high flame, stirring continuously until dry.

9. Sprinkle chaat masala and lemon juice on it.

10. Garnish with onion rings and chopped green coriander.

Serve with mint chutney and parathas.