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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 8 |
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A tangy chicken again from the west coast of India. This time from the state of fun and beaches - Goa. From the Sunday Mid-day stored here for reference and sharing. Ingredients:
1 kg chicken, cut into big pcs with skin left on |
1 sour lime, juice from (or to taste) |
2 tablespoons vegetable oil |
2 potatoes, peeled and sliced |
salt |
6 green chilies |
6 cloves garlic |
2 green cardamom pods |
2 cloves |
200 g coriander leaves (1 bunch) |
1 inch gingerroot |
2 tablespoons white vinegar |
1 teaspoon sugar |
1/2 teaspoon cumin seed |
1/2 teaspoon turmeric powder |
Directions:
1. Pierce the chicken pcs with a fork.
2. Marinate them in salt and sour lime juice Grind the masala ingredients to a paste Spread this paste too over the chicken and keep at room temperature for 2 hours atleast.
3. Heat the oil in a large frying pan and add the chicken pcs and saute for 10-12 mins (or more) until the skin of the chicken is dark and the juices run clear when the chicken pcs are pricked with a knife tip.
4. Halfway through add the potato slices so that they too fry with the chicken.
5. Serve hot.
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