Courtesy: Atul Sikand
You will need…
4 Chicken Chops – Mine were large , 225 grams each.
4 Green Chiles.
4 Dried Red Chilies.
1 1/2 Tsp Jeera.
1 1/2 Teaspoon Black Peppercorn.
7-8 Cloves / laung
12 Cloves Garlic.
2 tbsp Oil (use mustard oil if you like achari flavor)
Salt to taste.
Method Coarsely grind together green chillies, dry red chillies, jeera, black peppercorn, laung, garlic and oil without adding any water.
Apply liberally over the chops.
Cover and marinade for a couple of hours.
Now heat ghee/oil in a heavy bottomed pan.
Cook the chops on medium high heat to seal juices…
for about 3 minutes on each side.
Take care not to over crowd….the pieces should not touch each other while cooking.
Now cover with a tight lid. I sealed the lid tight using some whole wheat dough.
Allow to cook over minimum heat for 30 minutes.
Now, open lid and remove chops from pan. Keep aside.
Don’t wash the pan. Add some hot water to the pan (about 1/2 cup). Gently scrape tiny tidbits at the bottom and allow the water to simmer in the residue.
Add 4 tablespoon fresh tomato puree.
Cook to reduce flavors. Toss the tomato curry with the cooked chops.
Transfer to serving platter. Garnish with sliced onions. Sprinkle freshly chopped dhania…serve with roti/rice!
