Première recette en anglais proposée par Amit.
La cuisine indienne fait son entrée sur le miamblog, ça fait plaisir.
6 red pulpy tomatoes
15 garlic cloves
2 pieces of ginger
7 green chilies
2 bay leaves
2 dried red chillies
half tea spoon of clove
3 cloves of cardamon green
1 cap of dark rum
1 cut farm chicken (8 pieces)
1 table spoon of oil.
Cut onions and tomatoes into halves.
Keep it chunky, not fine, don’t separate the peels.
Press garlic cloves flat with a knife, don’t chop.
Slice green chillies into halves.
Ground black pepper, cardamom and cloves together, not too fine.
Cut out the fat from the chicken
Pour oil in pressure cooker, after heating, slip the bay leaves and dry red chillies
After few seconds, throw in the onions and garlic (keep the flame high)
After mild pink/browning, add chicken
After few toss, turn the flame down.
Add salt, turmeric powder
After 5 min of toss, add tomato chunks, green chillies
After 5 min of slow fire cook, sit the cut malta on top of the pile, don’t toss
After 5 min, pick up the malta and squeeze the juice on top of the chicken
Add a cap full of dark rum, grounded mix of black pepper, cardamom & cloves and now toss
Add 2 cups of water, wait 3 min on high flame, bring it to boil
Shut the pressure cooker and wait for the whistle
Lower the flame post first whistle
Switch off after second whistle.
Garnish with finely chopped coriander and slices of malta.
Goes well with steam, boiled rice or tandoori roti, flat chapati, not fulka.