Maharashtrian Style Chicken

This is yet another recipe from Anjum's New Indian cookbook. Well, it was time for me to put that "Goda masala" to test and see how it fared in a chicken curry. Oh boy, was I blown away? My taste-buds were rejoicing all the while I was munching on tender juicy pieces of chicken that were perfectly spiced and cooked just right.

Sending this and Baked Orange Marmalade and Teriyaki Glazed Chicken Wings/Thighs, Chettinaad Chicken Chukka, Baked Crispy Masala Chicken, Quick-Bake Masala Chicken to Chicken Recipes Event at "My Culinary Creations"

Ingredients:

• 6 Chicken Thighs with Bones, skinned and halved
• 2 Small Onions, finely chopped
  
• 2 Cocktail Tomatoes or any small tomatoes, pureed
  
• 5 Green Chili, poked but left whole
• 1 Tbsp Ginger-Garlic Paste (or) 1/4 Inch Ginger and 5 Cloves of Garlic, minced
• 1 Tbsp Goda Masala powder
• 1 Tsp Garam Masala powder
• 1 Tsp Tamarind Paste (Optional)
• 1 Tsp Cracked Pepper
• 2 Tbsp Olive Oil
• Salt as needed

For Marinating the Chicken:

• 1 Tbsp Thick Yogurt
• 1/2 Tsp Turmeric Powder
• 1/4 Tsp Cracked Pepper
• 1/8 Tsp Salt

Tool:

• Cast Iron Pan

Procedure:

• Marinate the chicken for 4 hours, preferably overnight, with the ingredients under "marinade".
• Heat a tbsp of oil and brown the chicken. Set aside.

• Add the remaining tbsp of oil to the same pan and brown the onions.
• Add ginger-garlic paste a couple of minutes later and fry till it loses raw smell.
• Add the pureed tomato, spice powder, mint and green chili along with a little water.Bring to a boil.

• Transfer the browned chicken, salt, cracked pepper and lid the pan. Cook on medium heat for 7-8 minutes.

• Sprinkle the tamarind juice/paste, if using, and cook for 5 more minutes with lid.
• Remove the lid and keep stirring gently until all the moisture is evaporated and the gravy clings to the chicken.

• Serve with a steaming bowl of cooked rice.

Enjoy!