White Chicken Handi

The media is going so ga – ga over “Bahubali”. Hmmmm.....then I watched a song of this movie on You Tube. I think it was something like Bachasi Pattu, don’t know for sure. But yes, I have to admit, the set was gorgeous and so so perfect. Everything there had a pinkish tone and it contrasted perfectly with the sharp royal blue streaks here and there. I kind of liked the tune too. No idea about the lyrics, but I loved the girl’s make up. It was so smooth and so romantic. The tenderness on her face made me drooling over the song.  Will I watch this movie?? Clearly....right now, I have no idea. I have only seen a poster of this movie, which had the lead actor carrying the “Shiv Linga”.Not so much impressed/:p

Did anyone notice that on Saturdays, there is a sudden flood of hit songs on the t.v?? For a couple of weeks I am noticing this, and from almost 6:00 P.M I get kind of stick to the t.v screen. It feels good when you listen to your collection of songs, and it’s just another feeling to listen your favourite songs one by one from an anonymous source.

 

On holidays, Abidjan’s streets become so empty. Yesterday was Eid, and the streets appeared almost abandoned. Those deserted lampposts and vacand taxi stands were giving me such a void feeling. Then I thought that its Eid, and I had to make something special for the lunch. So I made White Chicken pulao, Raita and Sevai Kheer. Lunch was great and we had an equally good diner with the leftovers.

I love this white syndrome in cooking. White paneer, white chicken, white biriyani, white pulao...I just can’t get enough of them. White Chicken Handi is basically a slow cooked chicken curry in “handi” ( a typical Indian cooking vessel), with only the flavouring spices. Its off-white gravy, with some of the whole spies visible from above and the yellow oil floating on top of it, are its trademark styles. The onlookers will be amazed with its flavour, taste and juicy, succulent chicken pieces. I always have a monstrous feel good ardour when I whip up this delectable curry. I hope you will enjoy it too.

Chicken White Handi

Serves 4-5

Ingredients:

1 kg chicken on bones

2-3 onions – paste

2-4 whole green chillies

a handful of fresh coriander leaves - finely chopped

6-7 garlic – paste

2, 1 inch ginger stick – paste

1 medium cinnamon stick

4-6 green cardamom

4-5 cloves

1 small star anise

1 mace

½ nutmeg

8-10 white peppercorns

5-7 black peppercorns

1 tsp cumin seeds

1 tsp coriander seeds

Salt

1 tbsp ghee / mix half oil half ghee

1 and ½ cup thick yogurt

Method:

Dry roast the whole spices, i.e. cinnamon stick, cardamom, cloves, star anise, mace, nutmeg, white peppercorns, black peppercorns, cumin seeds and coriander seeds. Dry roast for 2 minutes or until you start to get their pungent aroma. Do not roast too long or else the spices will burn.

After roasting, let them come to room temperature, and then grind them to a fine powder.

Put the chicken in a large bowl. Put the yogurt, salt, ground spices and a little oil to it. Mix with hand, so that all the chicken pieces get covered with the spices and yogurt.

Let the chicken marinate for 1 hour.

Heat ghee in a kadai and put a small cinnamon stick, 2-3 green cardamom, 2-3 cloves and 1 large bay leaf.

As the oil bcomes aromatic, take the chicken pieces, one by one, shaking off the marinating paste and put on the heated ghee. Place them in a way, so that each of them gets to touch the surface of the pan / kadai. Fry one side for 3-5 minutes, or until it has become slightly golden, then flip over and fry the other side in the similar manner.

If your cooking vessel is small then put only that much chicken piece that it can hold. Fry them and take them out of the pan, then put in the others. Once all the pieces are fried, put all of them into the pan / kadai.

Now add the rest of the marinating paste, the whole green chillies, and put cover.

Cook for 30-45 minutes or until the chicken is cooked through. But do keep a watchful eye over it, and stir in between to prevent the chicken and the cooking gravy to stick to the bottom of the pan.

If the gravy becomes too dry, add a little water. Do not add too much water.

When the chicken is fully cooked, taste and adjust the seasoning.

Now simmer till the gravy is thick and oil starts to float on top. Then put off the flame and sprinkle the chopped fresh coriander leaves. (I ran out of them so added some suated onion and bell peppers.)Mix and serve hot with rice / pilaf / roti / paratha / naan.