Garlic and Kashmiri Chilly Chicken
- Chicken – 1/2 kg
- Onion – 2.5 medium-small, thinly sliced
- Tomato – 3 small, chopped
- Garlic – 18 – 20 cloves
- Dry red chilies – 8 – 10, small ( The actual recipe calls for Kashmiri dry red chilies/piriyan mulaku (you can use around 15 – 20 nos) which gives an attractive red color and a thicker gravy. Since I didn’t have it, I used regular vattal mulaku.)
- Garam masala powder – 1/2 tsp
- Cardamom powder – 1 pinch
- Salt – To taste
- Oil – As required
1. Heat 3 tbsp oil in a pan at medium heat and fry the dry red chilies until crisp and brown. Drain on to a paper towel. Add garlic and fry until golden, about 4 – 5 minutes. Drain on to a paper towel and set aside to cool. Crush the dry red chillies in a mixer and then add the garlic cloves. Grind them to a fine paste and set aside.
2. Heat 1.5 – 2 tbsp oil (you can use the same pan that you used to fry dry chilies and garlic) in a pan at medium heat. Add sliced onion and saute until they turn golden. Then add chopped tomatoes and saute well until they get mashed up and oil separates. Now add the chicken pieces. Mix well and cook covered at medium heat. Do not add water as it will ooze out from the chicken pieces. When it is half-done add the ground chilly-garlic paste. Cook until the chicken is well done. It takes about 35 minutes. Add garam masala powder and a pinch of cardamom powder. Mix well. Switch off. If you want a gravy add 1/2 – 3/4 cup water while cooking the chicken. It goes well with chapatis, rice, fried rice etc.
Recipe Courtesy – Heney Padavathil