Chicken Basathi

Tuesday, 07 April 2009 12:41 Bhavesh Zaveri North Indian Cuisine - North Indian Non-Vegetarian

Ingredients

Quantity	Measure	Ingredients	Description
2	Nos	Bay Leaves /Tejpatta (Dry Cinnamon Leaf)	For garnishing
1.5	Kilogram	Chicken	Remove skin and cut in pieces
4	Nos	Chillies Green	Make Paste
1	Pinch	Chilly Powder, Red	Marinade
2	Sticks	Cinnamon	Cook with chicken
1	Large	Coconut	Extract Juice
6	Tablespoon	Cooking Oil	For frying chicken
4	Tablespoon	Cooking Oil	Mix with marinade
2	Tablespoon	Coriander Leaves (Kothmeer)	Make Paste
2	Tablespoon	Coriander Leaves (Kothmeer)	Garnish
8	Flakes	Garlic	Fry
1	Tablespoon	Garlic Paste	Marinade
2	Pinch	Kesar/Saffron	Garnish
1	Tablespoon	Lime Juice	For Taste
1	Piece	Salt	For taste
1	Tablespoon	Tamarind Pulp	Marinade
1	Teaspoon	Turmeric Powder	Marinade

Method

Remove skin from the chicken, and cut it into 8 to 10 pieces. Wash the meat. Prepare a paste of ingredients for marinade (tamarind pulp, garlic paste and pinch of red chilly powder, salt and four tablespoons oil, and saffron) , and apply the same to the chicken. Leave it for a couple of hours.

Preparation of Coconut Milk:
Grate the coconut, and prepare a paste in the mixer with the grated flakes in half cup of water. (a) Extract thick juice, and put the pulp-mixture back into the mixer. Now add 1 cup of water, and grind again, and when sufficiently ground, remove the mixture in a muslin cloth, gather it in a tourniquet, and squeeze and (b) extract the thin juice.
Put the mixture back in the mixer, and with 1 cup of warm water, grind the coconut again, and remove the (c) -juice with a muslin cloth, and keep aside..

Cooking the Chicken:

In a handi or dekchi, put the cooking oil and heat it. Then saut