October 26, 2012

Hing tamatar murgh (Chicken with asafetida and tomato)

A couple of Sundays, I cooked this chicken for my weekly lunch box. However, for Sunday lunch, it was only a very mild and light preparation of different pumpkins and root vegetables. Blaž got to taste the chicken, and later at the lunch commented, ‘All the good food goes and I just have to eat vegetables’! :) He requested that I cook it again soon, and I obliged to the request and cooked it last Sunday. I had created this recipe on a whim. The usual onion, garlic, tomatoes, aromatics were first on list of ingredients. However, while taking the tomatoes out I remembered about the homemade tomato sauce and decided to use that instead. The sweet-sour taste and the interesting blend of flavors in the tomato sauce was the backbone of this dish and carried it to another level. Complimenting and harmonizing the flavors together was a background hint of asafetida. We both have loved this chicken so much that now I must make my homemade tomato sauce again to be able to prepare this new favorite chicken again!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 3)

400g chicken
1 onion
4-5 garlic cloves
1sp coriander powder
1/2sp cumin powder
1/2sp turmeric powder
1 tad asafetida powder (a few asafetida granules)
Salt, sugar, oil
Dry spices:
2 dry red chilies
2-4 cloves
2 black cardamom
1 stick cinnamon
5-6 black pepper


1.      Gently roast the dry spices. Grind the spices and the asafetida granules into a fine powder.
2.      Finely chop the onion and grate the garlic.
3.      Heat oil in a wok. Add the onion and fry until soft and golden.
4.      Add the garlic and fry until it leaves aroma.
5.      Add the chicken pieces. Add the cumin, coriander and turmeric powder. Stir well and cook on moderate heat for around 10 minutes.
6.      Add the ground dry spices and tomato sauce. Add salt and a pinch of sugar. Mix well.
7.      Cook until the chicken is done and leaves oil on sides.
8.      Serve with long grain rice.

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