Tu Talli Ho Gayi

The title of this post also happens to be the latest rage blasting from all sound systems, be it disco's, pubs, cars, and all the TV channels. You cannot escape the soundbytes and sooner or later you are hooked and humming it yourself. I think, I'm the latest victim else how can you explain this post and the dish that I cooked up while listening to this song :)

This is also my second contribution to Sri's Curry Mela.

Talli Murgh Masaledar ( Drunk Spicy Chicken)

Ingredients:
Chicken, cut into pieces - 250 gm
Rum - 90 ml
Amchoor Powder - 1 Tsp
Onion Paste - 4 Tblsp
Ginger Paste - 1 Tsp
Garlic Paste - 1 Tsp
Tomato Paste - 4 Tblsp
Yogurt - 3 Tblsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Black Pepper Powder - 1 Tsp
Cumin Powder - 1 Tsp
Corriander Powder - 1 Tsp
Garam Masala Powder - 1 tsp
Salt To Taste
Oil -2 Tblsp

Method:
1.Clean and rub the chicken pieces with amchoor powder. Marinate in rum. Keep aside for 30 minutes.
2. Heat oil in a wok. Add in the onion paste and fry till it starts to turn brown.
3. Add in the ginger and garlic paste. Fry for another 2 minutes.
4. Add in the masalas. Fry for 2 more minutes.
5. Add in the chicken pieces and fry for 2 minutes. Pour in the remaining marinade and salt.
6. Add in the tomato paste and mix well.
7. Add in the yogurt and a little water. Cook the gravy on low flame till chicken is done.
8. Serve hot garnished with chopped corriander.

Posted in: Chicken,Chicken recipe,Curry