Chicken is prepared in many different ways in India. Gaby shared with us the secret behind her favorite chicken recipe. A recipe from her father, Azad.
This recipe is part of 'INDIA: Traditional meal'
Step 1. Fry the chicken
Heat a large frying pan and add the sunflower oil.
Chop the onion and add it to the oil together with the ginger garlic paste (be careful, the ginger garlic paste can splatter).
Add the chicken and turn the heat to high. Constantly stir the chicken through the onion and ginger garlic paste. If necessary, add more sunflower so that it doesn't burn.
Step 2. Add the spices
Add the spices (bay leaves, ground cumin seeds, coriander powder, turmeric, chili powder, ginger powder, cinnamon) and salt to taste. Mix this well, by turning the chicken a few times.
When the chicken is no pink on the outside anymore, add a large glass of hot water and reduce the heat.
Let it rest for at least half an hour and turn the chicken over every now and then. Add extra water if necessary. Eventually, there should be enough moisture in the pan to cook the chicken and form a curry sauce.
Achchese bhojon kijie! ('Enjoy your meal')
Always wondered why they eat with their hands in India and other parts of Asia? Gaby explains it to us.
4 large chicken legs
300 gr of chicken thigh fillet
1 large onion
5 tbsp sunflower oil
2 tbsp ginger garlic paste
2 bay leaves
1 tbsp ground cumin seeds
1 tbsp coriander powder
1.5 tbsp turmeric
0.5 tsp chili powder
1 tbsp ginger powder
0.5 tsp cinnamon
Salt (to taste)
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