Camp style bori chicken
October 13, 2012 Posted by Shweta Shanbhag
Wanted to cook something quickly today and hence decided to try this recipe. The dish was amazingly tasty and ready in less than a hours time.
1. Take 250 gms of chicken, clean and keep aside. I used boneless chicken but you can use one with bones too. Marinate the chicken with 1 tsp turmeric powder, 1 tsp oil and salt and keep aside
2. Char the aromatics a la Aditya Bal – 2 medium sized onions cut into cubes, 5-6 garlic pods, 1 inch ginger, 2-3 green chillies and 1 bunch of chopped coriander leaves and stalks. Saute this well till the onions are slightly browned and the raw taste of the aromatics is gone. Keep aside
3. Now dry roast the 7-8 cloves, 2-3 cardamom pods, 7-8 black peppercorns, 1 tsp coriander seeds, 1 tsp cumin seeds and 1 inch of cinnamon for 2 mins.
4. Grind the dry roasted spices to a nice powder. Add the charred aromatics and again grind to a fine paste. Aditya Bal generally uses a mortar and pestle to grind the spices, but I used the mixer grinder to save on time. Add the paste to the marinated chicken. Add 3 tbsp curd to the chicken and mix well and keep aside.