Jeera (Cumin Seeds) Chicken
You are supposed to cook this chicken until it is dry, but the gravy is so good that I tend to leave it a little wet so the gravy soaks the other side dishes on my plate. Still you can eat it with your hands and lick your fingers.
3 T. oil
2 T. ghee
2 red onions, chopped, plus one white onion sliced for garnish
2 T. cumin seeds
2 thai green chilis
2 - 1 inch pieces of ginger
2 whole heads garlic cloves (yes, 20-30 cloves of garlic)
2 dried red chilis
1 piece cinnamon
1 T. corriander powder
1 teaspoon turmeric
5 whole cloves
1 teaspoons cumin powder
dash of asafoetida
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
2 lbs chicken pieces with bone (or without) more flavorful with bone in
1 cup water
1 lemon, juiced
Onion and Cumin Seeds
Add oil and ghee to pan and add chopped onion. Cook until onion is very browned. Takes up to 10 minutes to get a deep golden brown color. Once onion is browned, add cumin seeds and cook until cumin seeds become fragrant, about 1 minute.
Ginger Garlic Paste
Add green chili, ginger and garlic to a small blender along with 1/4 cup water and grind until you have a smooth paste. Add this to the onion mixture.
Add the dried red chilis, cinnamon stick, coriander powder, turmeric, cloves, cumin powder, asafetida, garam masala, chili powder, and salt to the onion mixture and stir to combine.
Add chicken pieces and cover with water. Simmer until most of the water is absorbed. This should simmer for 30-45 minutes. Add more water if needed.
When chicken is cooked through, squeeze lemon juice and its ready to serve.
Serve with sliced onions and chapati
2 cups whole wheat flour
1 T. olive oil
1 teaspoon salt
1 cup water
Stir to combine and knead for 7 minutes until you have a soft dough. Let rest, covered for 30 minutes.
Once ready to make chapatis, heat the griddle over medium-high heat. Divide the dough into 10-12 equal-sized dough balls. Working on one dough ball at a time. Roll a dough ball in the flour and flatten it a bit with your hands. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc. If the dough sticks to the surface, dust the surface with more flour.
Place the flattened dough on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side. Flip over again and soon the chapati will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flatten part of of the chapati. The whole bread should puff up into a round ball.
Remove from griddle, baste with a small amount of ghee. Stack chapati in a covered dish until ready to serve. Serve warm chapati.