Chiken kasa goes well with plain white rice, fried rice, chapatis or parathas.
1. Chicken : 1 kg
2. Hung Curd : 1 tsp
3. Turmeric powder: 2 tsp
4. Oil : 3 tabsp
5. Ginger garlic paste: 2 tabsp
6. Medium sized diced onions: 6
7. Tomatoes : 2 medium
8. Red chillies : 3
9. Cloves : 2
10. Cinnamon: 1 (half inch)
11. Bay leaves: 2
12. Salt to taste.
13. Suger : half tsp
14. Water : half cup
Fried potatoes cut in one fourth: 2
Green chillies: 2 cut in halves
Lemon : one half
Marinate the chicken with curd, 2 tsp oil and 1 tsp turmeric powder and keep aside for half and hour.
In a pan, pour the remaining oil and fry the potatoes with a pinch of salt and turmeric powder. Stain the potatoes and keep aside.
Now in the pan, saute the ginger garlic paste till it turns golden.
Add the marinated chicken and stir for 5 mins in medium flame.
Now add the cloves, red chillies, bay leaves and onions. Again stir fry for 5 mins.
Now add the tomatoes, salt, sugar and remaining turmeric powder and stir fry for a minute.
Lower the flame, cover and cook for 15 mins.
Now stir and check if there is a lot of water accumulated. If so, increase the flame and cover. Let it cook untill the water is dried and the oil separates out from the gravy. Meanwhile, control the flame so that the chicken doesn’t get burnt…
During this process, take out a small piece of chicken and check if its soft and edible.
Then uncover and stir untill the gravy turns golden brown.
At this point add the half cup water and cover and cook for 5 mins.
Garnish with green chillies, lemon slice , onions and fried potatoes.
Serve hot with white rice or tawa roti.
Preparation time: 30 mins
Cooking time: 40- 45 mins
TIPS N TRICKS:
• Do not make very thin slices of onions. Infact keep some thik and some thin slices.
• Never use onion paste.
• If hung curd is not available for marination, you can use half a lemon instead.