Chicken Jehangiri | चिकन जहांगीरी | Sanjeev Kapoor Khazana

Описание: This popular Purani Delhi recipe is just the right choice for your weeknight dinner. Serve it with naan, chapati or roti, it tastes amazing.

CHICKEN JEHANGIRI

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
1 tbsp coriander seeds
2 tsps fennel seeds
1 medium onion, chopped
1 inch ginger, crushed
1 tbsp finely chopped garlic
7-8 black peppercorns
3-4 cloves
2 bay leaves
1 inch cinnamon stick
2-3 green cardamoms
1 black cardamom
Salt to taste
1 tbsp + 1 tsp oil
2 medium onions, pureed
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp Tata Sampann Chicken Masala
2 medium tomatoes, pureed
½ tsp sugar
Coriander sprig for garnish

Method

1. Heat sufficient water in a deep pan, add coriander seeds, fennel seeds, onion, ginger and garlic. Add black peppercorns, cloves and bay leaves.
2. Add cinnamon stick, green cardamoms, black cardamom, salt and mix well. Allow the water to come to a boil.
3. Heat 1 tbsp oil in a non-stick wok, add onion puree and mix well. Cook till golden brown, sautéing occasionally.
4. Add the chicken in the boiling water and cook for 10-15 minutes.
5. Add ginger-garlic paste in the onion mixture and sauté for 1 minute. Add salt, turmeric powder, red chilli powder and Tata Sampann Chicken Masala and sauté for a few seconds.
6. Add tomato puree and mix well, cover and cook till the oil separates.
7. Meanwhile, drain the chicken pieces from the stock and set aside. Allow the stock to reduce slightly.
8. Heat remaining oil in a shallow non-stick pan, add the chicken pieces in it and sauté on high heat till light golden brown on all sides.
9. Add the chicken into the tomato-onion mixture and mix well. Cook for 1 minute.
10. Meanwhile, strain the prepared stock and add 1 cup of it into the chicken mixture and sugar and mix well. Cover and cook for 5-7 minutes.
11. Transfer into a serving bowl, garnish with coriander sprig and serve hot.

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