POULTRY

Dhaba Style Chicken Leg Curry

Pushpita's Chakhum

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A chicken full leg curry which I have had in a small Punjabi Dhaba type food joint in Navi Mumbai, India, few years ago led to the creation of a new chicken curry in my kitchen last weekend.

The spices and ingredients were added with some guessing through the aroma that remained in my memory as I was relishing the curry during my visit.

The aroma and the taste from the past visit has helped me prepare this curry which was much appreciated by everyone at home during the weekend dinner.

Dhaba Style Chicken Leg Curry
Ingredients for Marinade

2 full Chicken Legs
2 Tbsp beaten Curd/Yogurt
2 tsp Ginger Garlic paste
1 tsp Chilli/Cayenne Pepper powder
Salt to taste

Marinade the leg pieces with the ingredients and keep aside for an hour.

2. Heat a girdle or non stick skillet drizzle in a tsp of oil put the marinated leg pieces on it and sear fry on both sides, by flipping and cooking till almost done.(baste the pieces with the leftover marinade in between)

3. Remove and keep aside.

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Ingredients for Curry
Whole spices (1 big Bay leaf/Tejpatta, 4 Green Cardamom/Chhoti Elaichi, 3 Cloves/Laung, 1 ” Cinnamon stick/Dalchini)
3 medium size Onion, ground to a smooth paste
3 medium size Tomatoes, pureed
1 Tbsp Coriander powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1 Tbsp Kashmiri Red Chilli powder or any mild Red Pepper powder
A pinch of Nutmeg/Jaiphal
2 Tbsp Mustard oil
Salt to taste
2 1/2 cup warm Water

Method

1. Heat oil in a pan or wok and let the whole spices splutter on a medium flame.

2. Add the onion paste, saute and add the ginger garlic paste once the onion changes colour.

3. When the pungent aroma gets mild and water starts drying add in the pureed tomatoes and stir fry till the oil separates from the mix.

4. Add the powdered spices and salt, saute for few seconds.

5. Now add water to the paste, mix in properly and bring it to a boil. Add the leg pieces, reduce the heat to low. Cover and let it simmer till the chicken pieces are tender and the gravy/curry is thick.

6. Once done remove from the heat, garnish with fresh chopped coriander leaves and serve hot with roti/Indian flat bread or plain steamed rice.

Published by Pushpita's Chakhum

Hello There! Thanks for stopping by my blog! This is Pushpita Aheibam, a freelance feature writer by profession, food writer and blogger by passion, a wife, homemaker, a mother to an adorable boy and last but not the least a food enthusiast. To me "Food is about the palate, satiating the taste buds and the tummy, wonderful eating experiences and sweet memories." This blog is my personal attempt to retain, cook, and share traditional indigenous delicacies of my home state Tripura, as well as inherited Meitei (Manipuri) delicacies, with available local ingredients. When it comes to cooking and eating, I love to look beyond Manipuri cuisines and cooking too. After all, food knows no boundaries. Hence do find different regional recipes too which are cooked in, and served from my Contemporary Manipuri Chakhum (Kitchen) from time to time. My Ima (Mother), a loving wife, mother of two grown-ups, a homemaker, a Meitei Cuisine expert, a food connoisseur has been the major source of inspiration. Equally inspired by my Ene (Paternal Aunt), Abok Apabi (a Paternal Grandmother of mine), 2 other experts in traditional Meitei Cuisines, several food connoisseurs who I have been following right as a teen. My foodie son and hubby have been motivating me to extend my culinary journey beyond the regular cooking. So the recipes I am sharing are tried, tested in my kitchen and tasted in my home. Enjoy the food journey here in my Chakhum and do try them out in your's. Home cooked love served fresh from my kitchen. Until then happy reading and happy cooking! ~ Pushpita Aheibam

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