Punjabi Masala Chicken - Pushpesh Pant

PUNJABI MASALA CHICKEN – PUSHPESH PANT

For Christmas Nellie bought me the India Cookbook by Pushpesh Pant.
When we think of Indian food, most of us tend to think of curry and rice. The fare on offer at most Indian take-outs and restaurants. There is way more to Indian cooking than curry and rice. Way more.

There are 1000 recipes from all over India in this book, and very few of them resemble curry and rice as we know it.
Vegetarians especially are in for a treat.
For example:
Have you ever heard of making a paste out of uncooked basmati rice to flavour a dish that has nothing to do with rice?

I haven’t had a chance to try many of the recipes, but I will certainly be posting the good ones on here as I try them.

For starters, this recipe for dry Masala Chicken from Punjab is nothing like you would imagine.
Unless of course you are from Punjab I suppose.

SERVES FOUR
1 chicken – skinned and cut into 10-12 pieces. You can also use drums and thighs if you prefer.
1 cup of ghee (clarified butter)

MARINADE
2 green chillies – de-seeded and chopped
6-8 cloves fresh garlic – crushed
8-10 black pepper corns
2 tsp ground coriander
1 tsp chilli powder
1 tsp tumeric
1 tsp ground aniseed

To make the marinade, place all the ingredients in a spice grinder or small blender and process until ground and mixed together.
Rub the mixture all over the chicken pieces in a shallow dish, cover and set aside in the refrigerator for at least 2 hours.

Bring ½ cup of water with ½ tsp of salt to the boil in a heavy-based pan or pot.
Add the chicken and bring back to the boil, then reduce heat to low and simmer for about 25min or until chicken is dry and cooked.

Heat the ghee in a large pan over low heat and fry the chicken pieces for 10 minutes until golden.

Garnish with green curry leaves and lemon wedges.

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