This is a forgotten recipe, but too close to my heart as this was the first chicken recipe I tried from Womens Era book way back in 1999. I still remember the excitement and tension I had, I was scared to touch raw chicken. But all odd things turned as motivation when everyone appreciated me for the recipe. My sister was reminded of this yesterday when she said "Hey you once made a captain chicken, remember!"
The recipe still stays fresh in my mind because I took fennel instead of cumin to powder and my mom found it out with the aroma of the powder. She was like "Are you sure you ground cumin!! and I was like BLINKING bland. She then made me make a fresh powder with cumin. Kind of brings old memories. I never thought I would cook so much some day! :)
Prep time: 5 minutesCook time: 20 minutes
Total time: 25 minutes
Recipe source: Womens Era 1999 edition
- 1 kg Chicken (big pieces)
- 75 ml Corn Oil
- 4 tbsp Ginger Garlic Paste
- 6 nos Red Chilly
- 10 nos Red Chilly (To powder)
- 1 tsp Cumin (To Powder)
- 1 tsp Turmeric
- 2 pieces Cinnamon
- 1 tsp Pepper Corn
- as per taste Salt
- Heat oil in a wide pressure pan.
- Add cinnamon, pepper corns, red chilly and ginger garlic paste.
- Fry well till the raw smell of ginger garlic goes away.
- Add fine chop onions and salt and cook well.
- Meanwhile grind cumin, red chilly, turmeric to a powder.
- Once the onion is fried add the ground turmeric, red chilly, cumin powder.
- Saute well for about 5 minutes in simmer flame.
- Add chicken and pressure cook for 3 whisltes.
- Once pressure comes down, re heat and open cook till gravy thickens.
- Serve hot with parotta.