Tam-Tikka Roast Chicken Fry
A chicken delicacy with a touch of sumptuous!
Ingredients
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500G chicken small pieces with bones
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2 Medium size onions, chopped
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1 Tablespoon coriander (dhania) seeds
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½ Teaspoon Cumin seeds (jeera)
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5-6 dry red chilies
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½ Teaspoon Shahjeera (caraway seeds)
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3 Cloves
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2 Cinnamon
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3 Cardamom
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10-12 Peppercorns
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6 Garlic cloves
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Turmeric
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Coriander leaves (Dhania)
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Curry Leaves
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Lemon.
Method
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Place your pan on fire, pour in your coriander seeds, cumin seeds, dry red chilies and roast them for about 2-3 minutes on low heat.
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Then pour in your shajeera, cloves, cinnamon, cardamom, peppercorns and them continue roasting for about 1 minute on low heat. Then add-in your garlic and allow to continue roasting for another 1-2 minutes still on low heat.
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Now let this mixture cool then grind it to make a masala powder.
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Heat about 3 tablespoons of ghee in your pan then add your already prepped onions and allow them to fry for about 6 minutes on medium heat. Fry till light brown then add ½ teaspoon of turmeric, ½ teaspoon of chili powder and allow to fry for a minute on low heat.
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Now toss-in your chicken and fry for 2 minutes straight on high heat adding about a teaspoon of salt to taste then stir well to mix.
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Cover this and allow it to cook for about 20 minutes on low heat.
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By now, your chicken should have alittle bit of gravy from the water released by the chicken, stir then allow it to dry any excess water.
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Put-in your blended/grinded masala powder then stir to mix well in order to coat the chicken, allow it fry for 5 minutes on medium heat.
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Top it up with chopped coriander leaves and curry leaves (about 20), mix it very well.
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Allow to fry for about 3 minutes on low heat then squeeze your lemon on the chicken for the juice about a teaspoon, not too much then stir and its ready to serve.
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Enjoy Tam-Tikka sumptuous!
