3.Now when it’s an hour of marination, you can switch on your stove to start the cooking battle! Just kidding..!
Turn on your stove & heat the pan. Pour some mustard oil into the pan & heat it. Oh yes..don’t forget to turn on your chimney(in case, if you own one!!)
Now when the oil is finely heated, temper some cumin seeds, dry red chilli & bay leaves. Then add the julienned onions & saute fry it till it becomes pinkish-golden in colour. Add a pinch, or so, of salt for softening of the frying onions. Add the smashed garlic & ginger paste to it & saute fry it till it becomes golden. Add the smashed green chillies & saute fry it for more 2-3 mins.
4.Now add some curd, turmeric powder, red chilli powder, cumin powder, coriander powder & saute fry it until the oil starts leaving the gravy. You’ll get the aroma of the spices.
5.Now its already 1½ hours of marination. Add the whole marinated chicken into the pan(the curd may leave some water from it, pour it together into the pan with the chicken). Mix it really well with the gravy. Cook it at low flame with the lid-on, until the curd water evaporates & the chicken becomes soft & tender. Give it a occasional stirring.
You can now switch off your chimney..if you want!!
6.After the curd water totally evaporates, boil a small bowl of water. Add a pinch of salt & ½ tsp of sugar to the boiled water & dissolve it. Now add the dissolved boiled water to the chicken & mix it really well.
High up the flame & bring it to boil. Dry 50% of the water & then lower the flame. Stir continuously!
7.Add slat & sugar(as per need & taste) & mix it really well. Sugar helps enhancing the flavour & taste for the masalas/spices.
You can now add some ghee to it, for some extra taste(optional!)
8.Now finally your battle is over. Kidding again..! Doi Mangsho/Curd Chicken is finally ready.
Transfer the whole to a serving plate. Garnish it with Amul Fresh Cream.
Don’t forget to click pictures of your this dish & send me! I’ll upload every pics in my story & mention their respective owners.
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