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SPICY MASHED CHICKEN




Source of Recipe


the web


List of Ingredients




1 Whole Chicken (cut into pieces)
1 large Onion (finely chopped)
1 small Tomato (chopped)
2 Eggs (hard-boiled)
A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
1/2 tsp. of Garam Masala
Red Chilli Powder (to taste)
1 1/2 tbsp. of Coriander Powder (Pisa Dhania)
2 tbsp. of Chicken Tandoori Masala (optional - for a spicier taste)
1/2 tsp. of Fenugreek Seeds (Methi) (roasted & coursely grinded)
1/2 tsp. of Turmeric Powder (Haldi)
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
A few drops of Rosewater Essence (Kewra) (optional)
3 tsp. of Vinegar (Sirka)
2 tsp. of Oil


Recipe



1) Mix salt and 1 tsp. of vinegar to the chicken, and set aside for 10-15 minutes.

2) In a pressure cooker heat some water, add the chicken, 2 tsp. of vinegar, turmeric powder, red chilli powder and coriander powder and boil for 3 whistles. Let the steam cool off.

3) Peel the boiled chicken from the bones and mince in a mixer. Preserve the stock.

4) Fry the ginger, onion and tomato in oil. Add the minced chicken, coriander powder, garam masala and chicken tandoori masala and fry until the oil is released. Add the stock and stir and let it boil until it gets a gravy-like consistency.

5) Add the egg-yolk and mash it in. Boil some more until a thick curry is formed. Garnish with Fenugreek powder and cilantro/coriander leaves. Optionally, add a few drops of rosewater essence (kewra).Decorate with egg whites. (cut into rings or threads.)



Serving Suggestions: Serve Hot with Plain Rice, Salad and Chapati Roti