Serves: 8
Ingredients:
- Boneless skinless Chicken legs – 4, each cut across at the joint into 2
- Garlic cloves – 10
- Ginger – ½”
- Cinnamon – 2″
- Cloves – 6
- Cardamom – 2
- Green chillies – 4
- Whole Kashmiri dry chilli – 1
- Pepper – 1 teaspoon
- Cumin seeds – ¼ teaspoon
- Turmeric powder – ½ teaspoon
- Palm Vinegar – ¼ cup or Juice of 1 lime
- Salt to taste
- Semolina to dredge the chicken before frying
- Oil to shallow fry
- Goan Poie or any hollow bread that can be slit and stuffed – 8
- A salad made from finely shredded cabbage, sliced tomato and capsicum, seasoned with salt, a pinch of sugar and a little palm vinegar or lime.
Method:
- Grind ingredients 2-13, from the ingredient list above, to a fine paste. Marinate the chicken pieces in the masala and set aside in the refrigerator for an hour to 2 hours. (Longer the better, overnight is best)
- Heat an iron skillet on low heat. Add enough oil to shallow fry the chicken.
- Shake the excess marinate off the chicken pieces, dredge in semolina and lower into the hot oil. Cover and cook on low heat until golden brown on one side. Then flip over and continue frying without the lid on low flame.
- Fry all the chicken this way.
- Heat the left over marinate with the chicken juices in a sauce pan. Check seasoning. Use this gravy to moisten the inside of the poi’s before stuffing them. If required dilute the gravy.
- Slit the poie, spread a teaspoon or two of gravy on the inside of the poi. Stuff the poi with salad followed by a piece of fried chicken.
Note:
- It helps to pound the chicken a little, with a mallet, before marinating it in the ground masala.