FOOD Savour a lavish Easter Sunday spread
Celebrate Easter with this mouth-watering recipe.
Spicy onion chicken
Boneless chicken pieces: 800 gm
Ginger juice: 6 tbsp
Salt and crushed pepper: to taste
Oil: for deep frying
Onion finely sliced: 5
Cumin seeds roasted: 2 tbsp
Coriander seed roasted: 2 tbsp
Cinnamon: 2 inch stick
Ginger paste: 6 tbsp
Cardamom powder: 1 tsp
Garlic paste: 2 tbsp
Honey: 5 tbsp
Small onion peeled: 15 to 20
Tomato puree: 6 tbsp
Wash and clean chicken. Marinate in ginger juice with salt and pepper. Heat oil in a pan and deep fry the sliced onions till golden brown. Remove from fire, let it cool and grind to a smooth paste. Grind cumin and coriander seeds together to a smooth paste. Heat 1 tbsp oil in a tawa and sauté small onion. Add cinnamon stick crushed, ginger and garlic paste. Sauté till the onion is translucent.
Stir in the brown onion paste, ground cumin-coriander powder, tomato puree and cook 8- 10 minutes. Add salt if needed and half cup water.
Cook on a low flame for another five minutes. Add honey, fried onion cinnamon mix and cardamom powder, cook for another 3 minutes and remove from fire and keep aside.
Heat 2 tbsp oil in a large frying pan and cook the marinated chicken on high heat till tender. To this add spicy honey onion sauce and serve hot.