It took me over 2 months, several weekends and holidays to put this together and it was a mammoth task for me but I am finally happy that I have executed it well within the timelines I had set for myself.
It is said that we eat with our eyes first. So go ahead and indulge, salivate over the pictures before you actually decide what to cook! Bon Appétit!
Click to view the Visual (picture) Recipe Index:
Spicy Chicken Dry
- 1 kg chicken
- 15 dry red chillies deseeded * see notes
- 1 medium ripe tomato (about 1/2 cup pieces) pulp/seeds removed
- 3 small-med onions sliced (about 1-1/2 cups of slices)
- 1 inch (about 2 teaspoons) ginger grated
- 2 fat cloves of garlic (about 1 teaspoon) grated/chopped
- 2-3 tsp vinegar (adjust to taste)
- salt to taste
1. Cut the chicken in medium sized pieces, wash and drain well (if you have the time marinate it in 1 tsp salt and keep aside).
2. Transfer the chicken into a big pan and add about 1/4 cup of water and salt (if you have not marinated it with salt before). Boil the chicken till it is cooked but not very tender (or it will begin to shred if overcooked).
3. While the chicken is boiling fry the onions in a non stick pan till golden brown. Take care not to burn them. Remove and keep aside.
4. Powder the chilli skins without using any water (use a dry grinding jar) to as fine a powder as possible. Keep aside. Next, grind the tomato and keep aside. Rinse the grinding jar with approximately 1/4cup of water and retain this water.
6. In a large frying pan heat some oil and lightly fry the chicken pieces till they turn golden on all sides.
7. Reduce the heat (or remove the pan briefly from the heat) and add the ground chilli powder – if the pan is too hot there are chances that the powder will burn and cause the dish to taste bitter, so be careful. Add in the ginger and garlic and mix well till all the pieces are coated well with this mixture. Fry on a low heat for 2 mins.
If you want some gravy, add the stock in one go, simmer and remove from fire.
For a moderately spicy chicken I used 8 kashmiri and 4 bedgi chillies (a total of 12 chillies). If you like it spicy use just one variety of chillies. Remember that Kashmiri chillies give a great colour but are less spicy than the Bedgi/Byadge/Kumti chillies. A combination of both is simply great, so I would recommend using a combo.