Jaldi Chicken

This is just the normal down to earth chicken curry...total time reqd 35 minutes.

clean and medium piece cut chicken
1 and half chopped onion
6 cloves of garlic
6 green chilly
1 ripe red tomato
finely chopped Ginger
5 strands of coriander (dhania patta)
two tablespoon yogurt
2 teaspoon turmeric
1 tablespoon chicken curry masala
crushed black Pepper
salt to taste
extra virgin olive oil (EVOO)

Place the chicken in a bowl and mix it well with the yogurt, turmeric, salt and the black crushed pepper. Leave it aside for 10 minutes.

Wash your hands thoroughly, and then put the kadai or wok, to high heat, and pour EVOO.

Chop onion, garlic, ginger, tomato, and dice the chilly. Finely chop the strands of coriander too.

Fry the chopped onions, garlic, green chilly, and ginger. Chop the tomato and add to the mixture. When the onions turn light brown, add the ‘end portions’ of the coriander strands, and then add the chicken masala powder, and fry. The coriander stems add to the flavor.

Add the chicken to the wok and sauté. Do not add water, as the chicken with yogurt will release water. See to it that the chicken does not stick to the sides. Turn the heat to medium, and sauté for about eight minutes, till the chicken pieces become semi cooked and dance in the wok, with its side golden, drenched with masala on its sides.

Now add one to three cups of water according to gravy wanted and bring it to a full boil. Then turn the heat off, and sprinkle the finely chopped coriander…

Bass, mehenat kamiab…chickkan taiyaar…serve with rice, or roti.