This one comes from Ruma ma originally, via Moon. Both, established cooks, and in the family :-). I totally love this recipe, simply because of its sheer simplicity. What a modest recipe!! No really, it has a kickass and a totally knockout taste and yet sooo simple to make.
Don’t believe me? The see for yourself!
500 gms chicken- with bones are better.
1 1/2 cups of buttermilk (I used the Dairy farmer’s one and it was fantastic)
1-11/2 onions- thinly sliced
Oil – 4-5 tbsps (yu’ll need a wee bit more for this recipe)
1 tsp- red chilly powder
For seasoning- 1/4 spoon methi/fenugreek seeds, 1/2 spoon mustard seeds, 2 –3 pinches of asafetida/hing, 4-5 cloves) – the seasoning is Very important. Do not miss out on any of these. (I also added whole pepper corns and saunf/Aniseed. You may or may not add)
Sugar- 1/2 teaspoon (must)
Salt to taste
Fry the sliced onions in 2 tbsp oil until brown. Add the red chilly powder to this. Drain on a tissue, keep aside.
Add the rest of the oil to the pan and once hot, add the seasoning. Add chicken to the seasoning and fry well, until semi cooked. This should take about 6 –7 minutes. Now pour the buttermilk over the chicken, cover with lid and simmer for 6 minutes. Take off lid and let the buttermilk evaporate completely on medium flame. Once the buttermilk evaporates, add the spiced onions set aside to the chicken and mix well. Add salt and sugar. Serve hot with steamed rice and Dal! Aweeeeesome. I swear!
A BIG hug to Moon for this one.