After all the fever and tiredness, we as a family were craving for something really spicy and with full of flavor. You know, your taste buds are all dead when you have bad fever and when you are up again, they just make you crave for anything and everything!!!! lol It was this craving that made me make the Dragon Paneer and we thoroughly enjoyed it.
Looking around, I had some chicken with me and so as usual I started thinking of ways to make it in some different manner. I really wanted to incorporate some flavor and spices and so just made a quick search of all that was left in my pantry and how I could bring it together. It was when I saw those lovely beauties ( the Cinnamon Sticks) , and idea struck me. (This dish was made and shot many days before, but since I was held up with the preparations for my daughter`s birthday, I could not post it. However, only the cake could be shot and I had no time for shooting the other items in the menu…:( )
This is indeed spicy, see those colorful chilies ??? They are really hot and we really loved it, though kids did complain this time it was a bit spicy for them. A simple, yet yummy dish that just blends perfectly with any kind of dish.
For the marinate
500 gms chicken cleaned and cut into pieces.
2 tbsp thick curd
1/2 tsp cinnamon powder or one small stick ( about quarter o a stick)
1 tbsp Chilly tomato sauce
1 tsp Soya sauce
Finely chopped parsley
1 tsp pepper powder
1 tsp Salt.
For the curry
2 medium sized onions chopped
2 cloves garlic crushed and chopped
1/2 stick of Cinnamon
1-2 Hybrid pepper/round chilly thinly sliced
1-2 Jalapeno finely sliced
1/2 tbsp Chilly Powder
1 tbsp Meat Masala
1/2 tsp pepper powder
Salt to taste
1-2 cups water
2 tbsp finely chopped parsley
2 tbsp Oil
. Marinate the chicken with the ingredients for marination and keep it aside for about 30 minutes.
. Heat a heavy bottom pan and add some oil. To the hot oil, add the cinnamon stick and let it get heated. Then add the onions and garlic and saute well.
. When the onions get translucent, add in the chilies and saute.
. Then add in all the dry powders and mix well.When the powders are cooked, add in the marinated chicken and add water. ( Please note water should just be enough for the chicken to get cooked)
. Mix and cover with a lid and keep at medium flame and let the chicken cook.
. Once the chicken is cooked, take the lid off and reduce the water, if any to almost where the gravy gets coated to the chicken pieces.
.Sprinkle some parsley ( saving some for garnishing) and mix.
. Put off the flame and cover with led and let the flavors get locked in.
. Garnish and serve hot with either rice, Chapati or bread.