Chicken-1 kg(around 8 thigh pieces cut into small pieces)
Fennel seeds-1 tsp
Cinnamon sticks-2 sticks
whole red chili-3 to 4 (need not break it)
Ginger garlic paste- 2tsp
Turmeric powder-1/2 tsp
Chili powder-2 tsp
Aniseed – 1 to 2 petals powdered
Curry leaves – a few
salt to taste
sugar- a small tsp (optional)
1.Pressure cook chicken pieces (only 1/2 cooked rest happens in the pan)adding turmeric powder and salt.Drain off stock if any.
2. Heat oil add fennel seeds ,cinnamon sticks ,whole red chilies add onion sliced ,pearl onion curry leaves and then add ginger garlic paste saute for a while till the raw smell goes off .
3.Add cooked pieces chicken ,chili powder ,turmeric powder and lil more salt then continue sauteing for another 15 minutes and towards the end season with pepper and aniseed powder.Saute until u are happy…happy about the the dryness and color of the chicken.I like some bit of moisture in it..
Serve with rice or chappathi and other curries.
Use, with bone pieces so that the meat holds well with out wilting away.
I generally like to use thigh or leg pieces for making chicken dry dishes as it retains the moisture and stays soft does not become dry and rubbery like breast pieces.
This is a really spicy hot dish so tailor the recipe to suit your taste buds.
Sugar balances the heat but i skip it .
Love food ,origin of the recipe excites me even more and spice binds everything for me, what about you?? say it from your heart…