Murgh Khatta Pyaz
Ingredients
For chicken marination
Chicken boneless (small cubes) – 400 g
Yoghurt – 50 g
Red chilli paste – 10 g
Mustard oil – 25 ml
Garam masala powder – 15 g
Ginger garlic paste – 10 g
Lime juice – 10 ml
Salt to taste
For gravy
Chopped onion – 150 g
Chopped tomatoes – 60 g
Cumin seed – 5 g
Deggi chilli powder – 10 g
Chopped ginger – 5 g
Chopped green chilli – 5 g
Cardamom and mace powder – 3 g
Dry Fenugreek powder – 3 g
Chaat masala – 5 g
Vinegar soaked shallots – 100 g
Fresh chopped coriander – 10 g
Salt to taste
Method
1. Apply salt, lemon juice, ginger garlic paste to the chicken and leave aside for 20 min.
2. Apply red chilli paste, mustard oil, garam masala, yoghurt and leave it for 4 hours.
3. Cook in a moderately hot Indian clay oven for 5 to 6 minutes.
In absence of the clay oven preheat the normal oven to 230c.Rest the skewered pieces of chicken across a deep baking tray and cook for 10 – 15 mins rotating the skewers occasionally.
Gravy
1. Heat oil, crackle cumin seed, add chopped onion, sauté in a low flame till onion transparent in a light golden colour. Add ginger garlic paste.
2. Add chopped tomatoes, and cook it for 20 minutes. Finish the sauce with deggi chilli powder, cardamom and mace powder, fenugreek powder and reserve the gravy.
3. On a griddle add few drops oil, and add chopped ginger, chopped green chilli, add cooked chicken and toss it for a minute. Add the gravy.
4. Finish the chicken with pickled shallots, chaat masala and chopped coriander leaves.
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