Kill the chicken with a single stroke so it won’t know what hit it.
Suspend it by its legs above some ground, so that all the blood flows out and onto the ground.
After a while, take it down.
Slit the skin, and remove. Then there’s no need to pluck it.
Wash off the blood and then cut it into bite-size pieces.
In a deep non-stick frying-pan (or an iron-skillet – just heat it real hot when it’s washed and clean and empty. When it’s really, really hot, pour in some oil and swirl it all around. That will fill up all the pores of the iron that would have opened when the iron pan was heated. The oil then fills it up, so nothing else will, and voila! it is non-stick).
Pour in some oil to fry the bite-size pieces.
When the oil is hot, place the chicken pieces in. Sauté on high heat, without anything.
Mustard – when the chicken-pieces are cooked, move ‘em to a side and in the oil that is left behind, put in the whole mustard seeds and hear them crackle. When they’ve spluttered and then fall silent, add in whole jeera seeds and saunf seeds, and sauté awhile.
Kashmiri red-chilly-powder or any red-chilly-powder of your choice according to your heat-index. If you like it bland, try Kashmiri-red-chilli-powder. If you like it hot or real hot, try whatever red-chilly you usually use.
Dry ginger powder
Salt to taste
- Mix all the powder together in a bowl, in a ratio of 2:1: 2: 4 : 2, or any ratio you choose - it will turn out well. Don’t you worry, the ingredients are good, so it will just taste different, but it will be good.
Into the spluttered mustard seeds and other seeds, add in the powdered ingredients, and fry on low heat.
When the bubbling of the spices subsides, mix in the chicken pieces and coat awhile.
When the spices are well stuck on the chicken-pieces, remove and serve with a smile.
Slice whole red tomatoes (with the skin).
Place all around the plate and in the centre.
Sprinkle salt on it.
Mix some sliced onion, vinegar and salt. Mix and then squeeze out the extra vinegar and place on top, of the tomatoes, maybe just in the centre, or maybe all around.
Place the Spiced-Chicken-Pieces on the onions and the garnish with coriander leaves.
The plate is now ready to serve. What you do with it is up to you.
I eat most of it, and then give some away, and then give the rest to the cats.