Tuesday, September 19, 2017



  • 12 chicken thighs without skin
  • 7 Tbsp refined oil
    4 tsp cumin seeds
    3 onions julienned
    10 cloves garlic chopped
    2,5 cm  ginger chopped
    7 hot green chillies
    1 1/2 tsp turmeric powder
    2 tsp coriander powder
    Salt to taste
    2 cup fresh lemon juice
    1 cup orange juice
    1/2cup fresh sugarcane juice
    Fresh coriander to garnish
  • Heat a heavy cooking vessel on a high heat and once its hot, add the  oil and swirl the pan to coat the base evenly,add the cumin seeds and saute them until crackling and fragrant.
    Add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and add the spice powders. Toast the spices until they are intensely aromatic and well toasted.  Add a little water and bhuno the base ingredients repeatedly until the oil rises to the top and the masala is well cooked out.Add  salt and mix well, now  add the chicken thighs to the pan. And  fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowy golden brown in color. add the lemon and orange juice to the chicken and deglaze the pan well, scraping up the flavor packed pan deposits on the base of the pan. Stir everything together well to combine, add a little sugarcane juice to balance the acidity of the lemon juice. Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. Turn off the heat, then garnish with fresh coriander and serve with hot rotis or rice. 

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