CHICKEN PARUDEESA

 CHICKEN PARUDEESA

INGREDIENTS 

Whole Chicken - 1

Cashew Paste - 1/4 cup

Clean and wash the chicken

Prick with a fork all over

Make deep slashes on all sides

INGREDIENTS FOR BRINING

Ginger Garlic Paste - 1 Tbsp

Water - As Required 

Vinegar - 1 Tbsp

Salt - To Taste

Put in all the above ingredients in a deep bowl and mix well 

Immerse the prepared chicken in it and set aside for an hour

INGREDIENTS TO GARNISH 

Carrot Slices 

Chopped Coriander Leaves 

INGREDIENTS TO MARINATE

Chopped Onion - 1

Chopped Tomato - 1

Chopped Green Chillies - 6

Ginger Garlic Paste - 2 Tbsp 

Capsicum - 1

Maggie Chicken Cube - 2

Crushed Peppercorns - 2 Tbsp 

Kashmiri Red Chilli Powder - 4 Tbsp 

Turmeric Powder - 1 Tsp 

Mandi Masala Powder - 2 Tsp 

Garam Masala Powder - 2 Tsp 

Chopped Coriander Leaves - 1/4 cup

Chopped Mint Leaves - 1/4 cup

Lime Juice - 2 Tbsp 

Oil - 4 Tbsp 

Salt - To Taste

METHOD

Add in all of the above ingredients to a deep kadai

Mix well with clean hands 

Remove the chicken from the brine solution and place it in the kadai with the marinade

Rub in the marinade all over the chicken 

Stuff the chicken with some the remaining marinade 

Cover kadai with lid or cling wrap and place in the refrigerator 

Marinate for 4 hours or overnight 

Once well marinated remove the cling wrap

Place the bowl with the chicken on the stove

Cover bowl with a lid and.cook on low flame for 10 - 15 minutes 

Once the chicken is almost half done reduce the flame

Cook on a medium to low flame tossing the chicken now and then to cook on both sides

Also pour the chicken stock over the chicken 

The chicken will look charred on both sides and the stock will start to dry up

Now add the cashew paste and continue cooking tossing the chicken 

The chicken by now would have well browned and charred on both sides

Use a cocktail stick to check if the chicken is cooked 

Meanwhile arrange carrot slices in a plate or shallow serving dish 

Gently take the chicken from the kadai and place on the serving plate or dish

Spoon the masala in the kadai over the chicken and garnish with chopped coriander leaves 

Serve hot with rotis or ghee rice or any main course you like

Notes :

Adjust spices to suit your palate 

Brining the chicken is a must

The chicken I used weighed around 

1.7 kg after cleaning 

While mixing ingredients to marinate use a little pressure that helps to get a juicy marinade

I used sunflower oil

You can use any flavourless oil 

It's best to marinate the chicken overnight 

The chicken should be lightly charred on both sides and not burnt

Take care while tossing the chicken 

Once done place the chicken on the serving plate directly from the kadai

Sent from my iPhone