All over India the month Baishakh is celebrated by different names and cultural festivity. Each festival is so vibrant in its own way and sharing each other's regional ethnic fete brings us more close to each other. Mainly when you are very much active in to some social networking site, you cannot turn your face from the celebration stories from the different part of the world and mainly when the spread of scrumptious food is continuously getting updated on the wall. But where one part of the world was busy in rejoicing the merriment, the other part got victimized by some fanatic disaster. The blast in Boston just ended our New Year celebration in a sad tune. Still I was not able to understand the advantage of taking so many innocent lives in the name of terrorism. The world is moving forward to create a flourishing civilization, on the other hand, a few rabid people making it worst by their lunatic apprehension of creating a different world. When and how it will get stopped God knows. But I pray for the healthy and long living for each and everybody lives in this beautiful world.
Coming to the recipe. I always prefer to cook with very less oil. But this dish I cooked using a heavy amount of oil. This is totally optional using the amount of the oil you want to use. Excess oil enriches the taste for sure. I mainly loved the flavor of the star anise and curry leaves blended so well with the chicken and gave a pungent savour fluxed in the dish. If you prefer the tanginess then add more tomatoes as per you choice. I always prefer a medium tinge of tart so I used moderate amount of tomatoes. So now let’s move to the dish :
Tomato- 3-4 big (Depends on the tangy taste how much you like)
Onion- 3 small
Garlic- 8-9 cloves whole
Ginger Paste- 1 tbspn
Turmeric Powder- 1 tspn
Cumin Powder- 1 tspn
Coriander Powder- 1 tspn
Red Chilli Powder- 1 tspn
Star Anise- 2-3 Flowers
Curry Leaves- Handful
White Oil- less than half cup (You can use much less oil too)
Salt- as per taste
1. Heat oil in a Kodai or a deep dense Pan.
2. Add Star anise, curry leaves and Garlic cloves. When the garlic turns brown add the onion paste.
3. Fry till it turns brown. Add chopped tomatoes and the ginger paste.
4. Sauté till the tomatoes blend well with the onion, add the chicken, salt and all other Masalas.
5. Cover and cook in slow flame till the chicken is well cooked. Serve hot with Rice/ Roti/ Pulao or Fried rice.