NH-Chicken

There are so many colours in my touring memory, but one thing is common that, we always searching for good Dhabas beside national highways. The foods are simply awesome. One of my fav recipe is given below. Try it, the spicy, the yummy with paratha, roti and salad “The National Highway Chicken”. Now time to prepare :
Ingredients:

• Chicken:800 gms.
• Potato: 2 Large (diced)
• Onion:250 gms ( chopped)
• Tomato:3/4 (Grated)
• Ginger Garlic Paste: 1 tbsp.
• Grated Garlic:1 tsp.(keep it separately for marinating chicken)
• Red Chilli: 2 ( adjust the number of the red chilli according to your taste)
• Cumin Seeds: 2 tsp.
• Coriander Seeds:1 tsp.
• Black Peppercorn:1 tsp.
• Green Cardamoms: 2/3
• Dried Fenugreek Leaves:1 tsp.
• Turmeric Powder:1 tsp.
• Red Chilli Powder:1 tsp. ( adjust according to your taste)
• Black Pepper Powder:1 tsp.
• Garam Masala Powder: 1 tsp.
• Bay Leaves:1
• Oil: 6 tbsp of mustard oil ( you may replace it with any other refined or vegetable oil too.)
• Salt: As per taste
• Vinegar: 2 tsp.(Optional)
• Water: 500 ml.

Process:

• Dry roast 1 tsp cumin, cardamoms, coriander seeds and the black peppercorn till brown and fragrant.Coarsely grind the spices.
• Marinate the chicken with vinegar, grated garlic, 2 tbsp of mustard oil and pepper powder and keep it inside the refrigerator for 30 mins to one hour.
• Slightly fry the diced potatoes with little oil, salt and turmeric powder and keep them aside.
• Heat oil in a kadhai and add the red chilli, bay leaves and 1 tsp cumin seeds.
• When the cumin begins to splutter at the chopped onion. Sauté until the onions become translucent.
• Add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder and salt.
• Sauté for a few minute and add the tomatoes.
• Sauté until the masala is well cooked and oil starts to release from the sides.
• Add the chicken and the potatoes and mix with all the spices very oil. Cook for more 5/6 minutes until the chicken and the potato are covered by the spices.
• Boil the water and pour into the kadhai and then cover it with a lid and cook for another 10 minutes.
• Remove the lid and add the roasted spices.
• Cook till the gravy is reduced to almost half and the potatoes and the chicken are cooked very oil.
• Toast the fry fenugreek on a hot tawa and crush them over the curry.
• Sprinkle the garam masala powder over it.
• Garnish with chopped coriander leaves and serve hot with green salad along with Roti, Paratha or Nun.