Typical and authentic In Dhabas of Punjab either in Village side or on the high ways, serve this chicken curry for the weary Lorry and other Transport drivers, Certain Dhabas have even resting beds. Couple of charcoal grilled roti live and a chicken curry , a glass of thick Lassi , and mukha mara pyaz makes it sumptuous for them. Now even the restaurants in our place, take a futile attempt to replicate this chicken curry.
The curry is spicy, not so thick and with the addition of local aromatic spices its flavorsome and mouthwatering too.
- Chicken: 500 gms
- Potatoes cut into cubes: 3 nos
- Onions chopped: 3 nos
- Tomatoes: 2 nos
- GG paste: 2 tbsp
- Chilly Powder: 2 tbsp
- Coriander Powder: 2 tbsp
- Kashmiri chilly powder: 1 tbsp
- Jeera Powder: ½ tsp
- Cinnamon Pc: 1″ long
- Cardamom: 3 nos
- Cloves: 4 nos
- Hung Curd: ½ cup
- Garam Masala Powder: ¼ tsp
- Oil: 3 tbsp
- Water or Chicken water: 1 cup
- Wash, clean and rinse chicken dices in running water, keep separate. Peel potatoes cut into dices or squares, wash and pat dry.
- Heat oil in a Kadai, add dry spices, allow to brown lightly, then add chopped onions, sauté well till it gets to brown.
- Add GG paste, and keep stirring till the onions are golden brown then pour beaten curd. In case if the GG paste sticks to the bottom, sprinkle water and you can release this.
- Now add all condiments, allow to cook till the raw smell ceases, Add chicken pieces sauté for 5 minutes, then add potatoes and tomatoes.
- Continue cooking with the lid placed. Stir occasionally and allow the tomatoes to blend with the curry. The masala will become thick, add water and cook again till the chicken and potatoes are cooked well.
- Sprinkle garam masala, Transfer into serving bowl and serve by topping with coriander leaf.
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.