Sunday, July 10, 2011

Bhaiya's chicken masala

As you may know, Sindh is a province in Pakistan, where Hindu and Muslim Sindhis existed pre-1947. After the partition in 1947, most of the Hindu Sindhis migrated over the border into todays India, and today live everywhere from Singapore to New York, Jakarta to the Canary Islands!
If there is one thing that has lasted well with our landless diaspora is the food. Almost every Sindhi home, at least every Sindhi home in India, has a bhaiya. Or a cook from Uttar Pradesh who cooks Sindhi food. Our bhaiya has been cooking for us since before I was born, and his food is what I associate as home food.
This is a chicken masala that our bhaiya in my parents home in Bombay, India made for me growing up. It’s delicious and healthy– and gives me a good dose of ghar ka khana or home food.
A quicker version to this recipe would be to buy a rotisserie chicken and pull the meat from it instead of roasting your own chicken. 
Serves 4
  1. 1.In a small mixing bowl, mix 4 tsp coriander powder, 2 tsp turmeric, 2 tsp garam masala and salt, to taste.
  2. 2.Wash and pat dry 1/2lb (1/4 kilo) chicken (with the skin and bone). Marinate with half of the above spice mixture. Keep remaining half of the spice mixture aside.
  3. 3.Pre-heat the oven to 400F (200C)
  4. 4.Roast the chicken for 25 minutes. Remove and let it rest for 5 minutes and then shred the chicken pieces.
  5. 5.Heat 1 tbsp oil in a wok or medium pot. Fry 1 tsp cumin seeds until fragrant, about 1 minute. Add 1 large minced white onion, 2 cloves minced garlic, 1-inch grated ginger root, 2 green chopped chilies and fry for 10 minutes, stirring occasionally. 
  6. 6.Add the shredded chicken to the pot with the remaining spice mixture. Mix well and let it cook for 10 minutes, stirring occasionally.
  7. 7.Once the water from the chicken has completely dried up, add 3 tbsp fat free plain yogurt with 2 large tomatoes, chopped. Salt, to taste.
  8. 8.Let the water from the yogurt and tomatoes dry up completely too for all the flavors to be absorbed into the chicken, add 1/4 cup water and let it simmer for 10 minutes.
  9. 9.Serve with hot naan or roti.

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