Chicken Kalinga: An authentic Indian traditional recipe from Sanshlista's Kitchen

Ingredients

Note: For a Vegetarian version of this recipe, Paneer or Tofu or Cauliflower or Potato (half boiled) or Broccoli, instead of Chicken, could be used. For a Vegan version of this recipe, in addition to Tofu or Cauliflower or Potato or Broccoli, instead of Chicken, suitable alternatives to regular Yogurt and Butter could be used.

. Chicken: (boneless) 500 Grams (Medium diced)
. Yogurt: 4 tablespoons
. Lemon: 1
. Kashmiri Chili powder: 2 tablespoons
. Regular Chili powder: 1 tablespoon
. Salt: As per taste
. Turmeric powder: 1 tablespoon
. Onion: 2 (Large) long and thinly sliced
. Ginger Garlic Paste: 2 table spoons
. Tomato: 2 (Large) Small diced
. Garam Masala powder: 1 tablespoon
. Butter: 4 tablespoons
. Oil (Mustard or Sunflower): 8 to 10 tablespoons
. Whole Cardamom: 1
. Whole Cloves: 2
. Large Whole Red Chilli (Dry): 2
. Kasoori Methi (Sun-dried Fenugreek Leaves): 1 table spoon, lightly roasted and crushed

Marinate ...
          Mix the following ingredients well in a glass container: 'the medium diced boneless chicken, 2 tablespoons of yogurt, juice of one lemon, 1 tablespoon of Kashmiri chilli powder, 1 tablespoon of Regular chilli powder, salt as per taste, 1 tablespoon of turmeric power, 1 tablespoon of ginger garlic paste'. Refrigerate the mixture for about 8 hours.

Note: In case of the Vegetarian or Vegan version of this recipe, in case of Potato (half boiled) or Paneer or Tofu, refrigerate the mixture for about 2 to 4 hours; in case of Cauliflower or Broccoli, refrigerate the mixture for about 30 minutes.

Let’s try to fry ...
          Pan-fry the marinated chicken, using about 5 tablespoon of mustard or sunflower oil, till the chicken pieces become golden brown. (Golden chicken? ;-)). Ensure to control the heat / temperature while frying. So that, the mixture doesn’t get burnt :-). Have a little bit of patience.

Now, let’s prepare the 'Curry base' ...

o Heat up 4 tablespoons of oil in a frying pan. Ensure to control the heat / temperature. So that, the oil doesn’t get burnt :-)
o Add 1 tablespoon of butter once the oil is hot enough.
o Add cardamom and cloves to the hot oil. Add the thinly sliced onion once the cardamom and cloves start crackling and sputtering. Continue to stir-fry intermittently.
o When the onions become golden brown, add a tablespoon of ginger-garlic paste. And, continue to stir-fry intermittently.
o When the oil gets kind of separated (that is, the hydration in the mixture evaporates because of the frying process, and the oil in the mixture start to detach itself), add the tomatoes and stir-fry for a couple of minutes.
o Lower the flame / heat / temperature and cover the frying pan using its lid. Leave it that way for about 3 to 5 minutes. Ensure that nothing gets burnt :-).
o Once the tomatoes are softened, mash that and stir-fry till oil is kind of separated.
o Then, add the whole red chillies and stir-fry.
o Switch off the flame / stove and keep the content aside till it is cold (room temperature).
o Grind the 'mixture' to a smooth consistency / texture.

The last interesting phase ...

o Heat up 2 tablespoons of butter in a frying pan.
o Add the ground 'mixture'.
o Stir-fry and cook the mixture for about 10 minutes.
o Add the Garam Masala powder and stir-fry for a minute.
o Then, add the fried chicken.
o Stir-fry and cook for 5 minutes and add 250 ml of hot water.
o Once it starts to boil, add the lightly roasted Kashoori Methi (Sun-dried Fenugreek Leaves) and boil it for a couple of minutes.
o Switch the flame / stove off.
o Then, add the rest of the butter and leave the frying pan covered.

The wait is over, and everyone is eager ...
          It’s ready now. While it’s still warm enough, serve it with steamed / cooked white rice or Indian Flatbread / Naan / Butter Naan / Roti / Chapati / Tandoori Roti / Butter Garlic Naan.

Gratitude: A huge ‘THANKS!’ to Sonia for her encouragement to publish this Indian traditional 'family recipe'.