8 - 10 chicken thighs (boneless and skinless) cut into strips
4 green chillies
1 onion minced
1 head of garlic chopped
1 thumb of ginger chopped
¼ cup of veg oil
few tbsp of white vinegar
2 tbsp of Indian garlic paste (optional)**
¼ cup of cumin seed
2 tbsp of turmeric
Put all ingredients, except chicken and turmeric, in food processor then massage into chicken. Let the chicken sit for at least 6 hours and up to 24 hours.
Set oven to 350 and add turmeric to chicken and mix well then remove the chicken from the marinade. Spread the chicken out on a tinfoil lined cookie sheet or in a large casserole dish. You don't want to have the chicken overcrowded so that they can get some colour on them. Bake for approximately 30 minutes, turning the chicken after 15.
To accompany this chicken, you need some chapattis, some Indian pickles and, of course, chutney (pictured above). Veggies, like sauteed onions and fried cauliflower, are often served with this dish as well.
1 package of ground chicken
2 tbsp of cumin seeds
3 cloves of garlic chopped
1 onion chopped
1 tbsp of ginger chopped
1 tbsp of ground cumin
1 tbsp of turmeric
1 tbsp of Indian garlic paste (optional)
2 tbsp of veg oil
Place the garlic, ginger, ground cumin, turmeric and onion in the food processor and give it a quick whaz. Then add the chicken and pulse a few times to incorporate everything together.
Heat the oil in a pan over medium heat. When hot, add the cumin seeds and stir them around. Let them cook for approximately 2 minutes in the hot oil and then add the chicken mixture. You must take the time to work the chicken and break it up into small pieces. When cooked, approximately 10 - 12 minutes, remove from pan and serve with Mother's pickles, chutney and chapattis.