Skip to main content

Hing Chicken / Chicken Cooked with Asafetida


Hing Chicken
Preparation time : 15 minutes
Cooking time : 30 minutes
Serves : 4

Ingredients:
500 grms chicken
1 onion  finely sliced
2 tbsp onion paste
1 tbsp  ginger garlic paste
5 tbsp tomato paste
1 tsp red chilly powder
½ tsp kashmiri red chilly powder
½ tsp turmeric powder
½ tsp jeera ( whole cumin)
¼ tsp meethi ( whole fenugreek)
2 tbsp oil 
1 tbsp ghee 
½  tsp hing(asafetida)
½ tsp garam masala powder
½  tsp sugar
6 to 8 baby potatoes fried
salt to taste

Methods of Cooking:
Marinate the chiken pieces with salt and turmeric. Now heat oil in a pan add whole cumin and methi seed with bay leaves and whole red chilly. As the seed start to splutter then add sliced onion. Fry till golden . Then add onion paste, ginger garlic paste, fry a little then add red chilly powders salt and sugar and tomato paste. Stir and cook until oils comes out from the masala. Then add the chicken pieces. Stir and cook with the masala. If the masala gets dried up add little warm water and fry the chicken in the masala . Now add the 3 cups of water. Now put the flame in medium and cover and cook till the chicken gets well cooked. Then add fried baby potatoes. Put it on high flame. Let it come to boil. Then in another smal pan heat ghee , in it add hing (asafetida) and garam masala. Mix and then add it to the chicken boiling in the other pan. Mix well. Cook for another minute. Put off the flame and cover and give 10 minutes standing time. Serve with chinchinchoo fried rice or plain hot rice or roti or paratha.





Happy Cooking!

Comments

Post a Comment

Popular posts from this blog

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.