Chicken Chingari
Found in Mumbai's restaurants and #dhabas. This #chatpata dish is unique, spicy, rich, sour and a truly tasty feast for the culinary senses. Best served with Tandoori Naan, Roti or Parathas.
Ingredients
Marinade
- 1 kg chicken thigh, cubed
- 1 tsp Kashmiri chilli paste @foodiechief
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tsp Kashmiri chilli powder
- ½ tsp cumin powder
- ½ tsp black pepper powder
- 1 tsp salt
- 100 ml oil (any neutral oil, such as sunflower oil)
Curry Base
- 4 medium onions, diced
- 4 medium tomatoes, chopped
- 1 tsp tomato puree
- 1½ tsp garlic paste
- salt to taste
- 1½ tsp garlic paste
- 1½ tsp ginger paste
- 1 tsp chilli powder
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp dried fenugreek leaves (kasuri methi), crushed in the palm of your hands
- ½ tsp cumin powder
- 1 tsp chaat masala
Tempering
- 3 tbsp ghee or butter/oil
- ½ tsp cumin seeds
- 4 green chillies, sliced in half
- coriander leaves, chopped for garnish
Instructions
- Marinate the chicken thighs with Kashmiri chilli paste, garlic and ginger paste, Kashmiri chilli powder, cumin powder, black pepper and salt.
- Set aside to marinate.
- Shallow fry the chicken thighs.
- Until the chicken thighs have browned.
- Once the chicken has been fried take out half of the oil.
- Add the 4 diced onions and saute.
- Add a teaspoon of crushed dried fenugreek leaves.
- Once the onions brown around the edges, add the garlic and ginger paste.
- Add the following spices;Red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.
- Add diced tomatoes and tomato puree.
- Simmer until the tomatoes soften.
- If your tomatoes remain hard after 5 minutes add ½ cup of water.(Optional): Add diced coriander stalks.
- Check for salt and chilli and adjust if necessary.
- Add the pan fried chicken thighs to the masala base.
- Add the chaat masala.
- Finally, temper the cumin seeds in ghee.
- Once the cumin seeds start to pop, add in the green chillies.
- Add to the chicken curry.
- Chalo Kawa & Enjoy!