CHATPATA CHICKEN

INGREDIENTS:


Marination:

1. Chicken: 1 kg, cut into medium pieces.
2. Dry Mango Powder [Amchur]: 2 tsps.
3. Lime juice: 1 tbsp.



Masala :

1. Onion seeds[Kalonji/Kalo Jeera]: 2 tsps.
2. Cumin seeds: 2 tsps.
3. Mustard seeds: 2 tsps.
4. Fennel Seeds [Snauf/Mouri]: 2 tsps.

Other Ingredients:

1. Onions: 3 to 4, sliced.
2. Ginger paste: 1 tbsp.
3. Garlic Paste: 2 tbsps.
4. Tomato Puree: ¾ th Cup.
5. Yogurt: 2 to 3 tbsps.
6. Vinegar: 1 tbsp.
7. Turmeric Powder: 1 tsp.
8. Red chilli powder: 2 tsps.
9. Coriander Powder: 2 tbsps.
10. Salt to taste.
11. Oil.





METHOD:

1. Wash Chicken well and drain, apply Dry Mango Powder, lime juice and salt and let it marinate for an hour or so.
2. Roast the dry masalas, onion, mustard, fennel and cumin seeds in a pan and grind into powder.
3. Heat oil in a pan and fry the sliced onions till transparent.

4. Add ginger and garlic paste and stir.

5. Add tomato puree.
6. Add turmeric, chilli and coriander powder, cook till the masalas start to separate from oil.
7. Add Chicken and mix well.
8. One by one add yogurt, vinegar and the roasted spices powder.
9. Add salt to taste.
10. Cook till Chicken is done.
11. Serve hot with Rice or any Indian bread.