Sweet and Spicy Dry Chicken

Dinner today was a mishmash of everyone's request. I wanted something spicy, but Thing Two insisted he needed sugar to kill the spice. The Hubby and Thing One both wanted chicken- preferably dry. There was also the slight problem of having to work with the ingredients that were available in the kitchen/ kitchen garden, since I didn't want to go out in the cold. And it had to be something easy.

I browsed the internet for recipes, and tried to decide between two recipes that I liked. Unfortunately, I got the two mixed up, and the recipe I finally made was something all my own (with some jaggery thrown in to keep Thing Two happy). The result- Fantastic Chicken, they all said, before finishing it all off!

1 curry cut Chicken

For Marinating:

1 tbsp Chilli powder

2 tbp dhania powder

2 tbsp Garam Masala Powder

1 tsp haldi powder

Salt to taste

For Masala:

Oil - 3 tblspn

1 tsp Saunf

3 large onions, chopped Onion

2 green chilli Green

3 tbsp Ginger Garlic Paste

2 tbsp Jaggery

2 tbsp Lemon Juice

1 sprig curry leaves

Method:

Marinate chicken and leave it for 30 mins.

Heat oil, add saunf and wait till it finishes spluttering.

Add onions and green chilli, and saute till it turns light golden.

Add ginger garlic paste, and curry leaves and fry till the onion is well browned. Make sure the onion is golden, because that what gives good colour to the curry.

Add the marinated chicken and jaggery and mix well.

Cover with a tight lid and cook on a very low flame for 30 mins to 40 mins stirring in between.

Now open the lid and increase the heat. Dry up the chicken, this will make the masala stick to the chicken and get fried.

Add lemon juice, mix well and serve.