Serves: 4
Ingredients:
- Chicken – 1 kilogram, chopped into small to medium-sized pieces
- Oil – 1 tablespoon
- Kashmiri Chillies – 5
- Byadhi chillies – 3
- Garlic flakes – 6
- Grated Ginger – ¼ teaspoon
- Peppercorns – 5
- Cumin seeds – a tiny pinch
- Cinnamon – 1″
- Cloves – 4
- Palm Vinegar/ or any other kind of vinegar – ¼ cup
- Turmeric powder – ½ teaspoon
- Onions – 4, chopped into 1″ cubes
- Tomato – 4 large ones, chopped into 1″ cubes
- Tomato ketchup – 3 tablespoons
- Jaggery powder/ sugar – 1 teaspoon (adjust this as per your sweetness preference)
- Spicy chilli powder – 2 teaspoons
- Turmeric powder – ¼ teaspoon
- Water – as required (approximately 1½ cups)
- Salt – 1½ teaspoon
Method:
- Break the red chillies and soak them in vinegar until soft.
- Grind the soaked red chillies with the vinegar, garlic flakes, grated ginger, peppercorns, cumin, cinnamon and cloves to a smooth paste.
- Marinate the chicken with salt and the ground paste. Set aside for at least 2 hours or overnight.
- Heat a deep casserole with a lid, add oil followed by chopped onions. Fry until the onions turn translucent.
- Add in the tomatoes, fry for a minute or two and then add the marinated chicken with all the masala, the tomato ketchup and jaggery powder. Stir and cook on high flame until the chicken comes to a boil.
- Lower the flame to minimum, cover and cook for 30 minutes.
- Continue to cook the chicken for an additional 20 minutes or more, without the lid, on high heat until the gravy thickens to a consistency you like.
- Serve with Goan Unde/Goan pão.
Note:
- Replace the ground paste with 5-6 tablespoons of Recheado Masala
- For more sourness add vinegar or the juice of 1 lime.
