CHATPATA CHICKEN

A tangy chicken preparation

Preparation Time : 40 minutes

Cooking Time : 21 minutes

Ingredients

Chicken 1/2 inch pieces 800 grams Dry mango powder (amchur) 1 teaspoon Lemon juice 1 tablespoon Salt to taste Onion seeds (kalonji) 1 tablespoon Cumin seeds 1 tablespoon Mustard seeds 1 teaspoon Fennel seeds (saunf) 1 tablespoon Oil 1 tablespoon Onions, sliced 2 medium Ginger paste 1 tablespoon Garlic paste 1 tablespoon Tomato paste 1/2 cup Red chilli powder 2 tablespoons Coriander powder 2 tablespoons Turmeric powder 1 teaspoon Yogurt 2 tablespoons Malt vinegar 1 teaspoon Fresh coriander leaves, chopped 1/2 cup

Method

Apply amchur powder, lemon juice and salt to the chicken pieces and leave aside for half an hour. Slightly roast onion seeds, cumin seeds, mustard seeds, fennel seeds and then grind into a fine powder. Heat oil, add sliced onion and sauté until golden brown in color. Add ginger paste, garlic paste, stir for a moment and then add tomato paste, red chilli powder, coriander powder, turmeric powder. Cook masala until oil starts separating. Add marinated chicken, cook stirring gently till chicken is almost cooked. Add yogurt, malt vinegar, ground masala powder, chopped coriander leaves and adjust salt. Mix well and add little water if required. Lower the heat and continue cooking till chicken is done. Remove and serve hot.