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Monday, February 27, 2017

The Labaabdaar

I love me some dried-up tangy masala! My mom made this yesterday and it needed to go up. Here's "Murgh Labaabdaar" from the mommy.

Cut a kilo of boneless chicken into bite-sized pieces. Marinate with the following: Salt, a spoon of oil, a spoon each of ginger and garlic, chopped or paste form, a big dollop of Greek yogurt and a spoon of garlic chilli sauce. Set aside. Meanwhile, heat a little oil in a pan and put a spoon of kalaunji/kala jeera/nigella seeds with two chopped green chillies, one finely sliced onion, and maybe half a sliced capsicum. Sauté for a little bit before adding the marinated chicken. Stir intermittently. Once the chicken is tender and no longer pink, add half a spoon of turmeric powder, a spoon of cumin powder and a spoon of garam masala. Once the chicken is almost cooked, dice a tomato and add that (so the tomato does not have the time to soften too much). If you want it creamy, add a little cream and let the masala dry up till it sticks to the chicken like sauce. In mother's own words, "cook till it is cooked" (profound).

Garnish with diced tomato and julienne capsicum, and maybe a little cream! Best with fresh parathas.

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