Fried Chicken, Pulao, Green Chutney, and Beetroot Salad
Fried chicken, served alongside a pulao, refreshing beetroot salad, and a green chutney. The fried chicken is marinated in a mix of spices and a vibrant green paste made from fresh herbs and spices. The beetroot salad adds a colourful and refreshing element, while the pulao provides the perfect base.
Ingredients for Green Chutney:
140 grams coriander leaves
20 grams mint leaves
10 green chillies
3 cloves of garlic
1 tablespoon dry fenugreek leaves
15 cashew nuts
1 ½ teaspoons cumin seeds
1½ teaspoons peppercorns
1 medium onion
Salt to taste
Method for Green Chutney:
1. Wash the coriander and mint leaves thoroughly and drain well.
2. Dry grind the cashew nuts, peppercorns, and cumin seeds.
3. Add the dry fenugreek leaves and grind again.
4. Add the garlic cloves and sliced onion with a little water, and grind into a paste.
5. Finally, add the coriander and mint leaves and blend to a smooth paste.
Ingredients for Fried Chicken:
800 grams chicken thighs, cleaned and washed
For the Marinade:
Salt to taste
½ teaspoon turmeric powder
1 tablespoon East Indian bottle masala (or Malvani masala/chicken masala)
½ teaspoon garam masala powder
1 teaspoon honey (optional)
½ cup of the prepared green chutney/ paste
Method for Chicken:
1. Mix the chicken with salt, turmeric powder, and ½ cup of the green chutney paste.
2. Add the East Indian bottle masala, garam masala powder, and honey, mixing well.
3. Let the chicken marinate for some time.
4. Shallow fry the marinated chicken until fully cooked .
Preparing the Green Chutney for Serving:
1. Heat oil in a pan, add the ground chutney, and cook on low heat. Season with salt to taste and let it thicken slightly.
Ingredients for Beetroot Salad:
3 medium beetroots, boiled but still crunchy
1 onion, thinly sliced
1 teaspoon apple cider vinegar
½ teaspoon chaat masala
½ teaspoon pepper powder
1 green chilli, deseeded and finely chopped
Salt to taste
Olive oil
Coriander leaves for garnish
Method for Beetroot Salad:
1. Mix the apple cider vinegar, chaat masala, pepper powder, chopped green chilli, salt, and olive oil for the dressing.
2. Toss the beetroot and sliced onions in the dressing.
3. Garnish with chopped coriander leaves.
For the Pulao
Ingredients:
3 cups of basmati rice (washed and soaked for 15 minutes)
2 onions, sliced
1 medium tomato, sliced
1 stock cube
1 teaspoon of coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
1 teaspoon ginger garlic paste
½ cup water
Warm water (just enough to cover the rice, ½ inch above)
¼ cup finely chopped coriander leaves
Method:
1. Heat oil in a pan and sauté the sliced onions until golden brown.
2. Add the sliced tomato and stir-fry for a few minutes.
3. Mix in the stock cube, coriander powder, cumin powder, garam masala powder, and ginger garlic paste. Stir well.
4. Add ½ cup of water and let the mixture cook for 1 minute.
5. Drain the soaked rice and add it to the pan. Stir-fry the rice for a few minutes to coat it well with the spices.
6. Pour in enough warm water to cover the rice, about ½ inch above the rice level.
7. Once the water comes to a boil, lower the heat, cover the pan, and let the rice cook until done.
8. When the rice is fully cooked, garnish with the chopped coriander leaves.
Serve the fried chicken with a simple pulao, a side of beetroot salad, and the green chutney for a wholesome, flavorful meal.
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25 окт 2024
