There is a great variety of poultry available in shops; Poussin (young chicken), boiling chicken, guinea fowl, turkey, duck etc. Generally you should look for a chicken with creamy skin.
The other thing to take care about is cuts you need, I can’t cut a chicken well, so I usually get it done by butcher!
Indian cooking doesn’t require skin on poultry, also it is healthier to eat poultry without skin.
This was the first dish I ever cooked!! My father had told me exactly how to make it and I followed the steps exactly as he told me because I had no idea about cooking. This dish is like “every day” poultry that we eat at home with plain paratha or chappati. When accompanied with some onion slices soaked in lemon and salt the combination is deadly!
Ingredients
Chicken- one whole or pieces of one chicken
Onion- 2 large size (grind)
Ginger Garlic Paste- 2 tablespoon
Green Chillies- to taste (you can grind ginger-garlic-green chilli together into paste)
Tomato puree- 2-4 tbsp
Turmeric Powder- half tsp
Coriander Powder- one tsp (I use a mix of Cumin and Coriander Powder)
Red Chilly Powder- to taste
Salt- to taste
Chicken Masala / Garam Masala- one tsp
Coriander leaves- for garnishing
Oil- 2-4 tbsp (you can use less if you wish a healthier version, for tastier use more)
Method
- 1.Heat oil in deep pan add ginger-garlic-green chilly paste to it and saute a bit till flavors are released but before it turns brown add onion paste.
- 2.Fry on medium heat till it turns brown.
- 3.Add turmeric, coriander and red chilly powder and fry for 2-3 min.
- 4.Add chicken and salt and keep stirring. Chicken will leave water, so keep stirring and when there is sufficient water cover and leave till the water dries up a bit.
- 5.Add 2 to 4 tbsp tomato puree and chicken / garam masala and continue frying for another 5 minutes.
- 6.Garnish with coriander leaves and serve with indian bread or plain rice!
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