Chicken preparation:
Spiced-Chicken-Pieces:
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.
Spices:
Whole spices:
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.
Powdered ingredients:
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
Jeera powder
Coriander powder
Turmeric 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.
Serving suggestion:
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.
