Chicken with Tamarind and Tea Liquor/Spicy Chicken Kosha/Chicken Bhuna
This is a spicy and tangy a little dark coloured Chiken bhuna/kosha with tamarind and tea liquor.It goes well with Fried Rice/Roti/Paratha/Poori.
Preparation time - Chicken marination minimum 1 to 5 hours & other preparation 10 min
Cooking time - around 50 minute
Ingredients for Chicken Marination:-
1. 1.34 pound that is around 600 grams Chicken.
2. 1+1/4 teaspoon Salt
3. 1/4 teaspoon Cayenne Chilly powder / Red chilly powder
4. 1/4 teaspoon Paprika / Kashmiri chilly powder
5. 1/4 teaspoon Turmeric powder
6. Half tablespoon Ginger Garlic crushed in Mortar and Pestle( hamaldista )
NOTE - I used 5 medium garlic cloves and 1 inch Ginger.
7. 2 tablespoon Curd
Other Ingredients
1. Dry roast ( approx 30 to 40 secs) and grind the whole spices (1 tspn coriander seeds+ 1 tspn cumin seeds+1/8 tspn Shahjeera+2 green cardamom+1/4 tspn black peppercorn+2 petals of star anise+ less than1/8 th of a Nutmeg+1/4th of a whole Javetri+half of a whole black cardamom (only the seeds not the outer skin )+1/4th of fennel seeds / Mouri+2 cloves + 1/2 inch cinnamon ).Be careful do not burn the spices.
NOTE :-
If you are using cinnamon powder instead of the 1/2 inch whole cinnamon use about 1/8th teaspoon and no need o dry roast the powder.
You will also need 1/4 th of Methi / Fenugreek seeds which you should dry roast separately till it turns brown and then grind with the above spices.
You will also need 1 dry red chilly to be dry roasted separately till it changes colour and then grind with the other spices.
Dry roasting of Methi / Fenugreek seeds and dry red chilly is done separately because it will take little longer time.
2. Make a paste with about 2 tablespoon of water of the following spices
( 1/4th tspn turmeric powder + 1/4th Paprika or Kashmiri red chilly powder + 1/4th teaspoon Cayenne or red chilly powder +1/2 teaspoon Cumin powder +1 teaspoon Coriander powder.)
3. Whole spices for tempering ( less than 1/4 tspn Black Peppercorn +2 Green Cardamom + 1 Bay Leaf + 2 Cloves + 1/2 Inch Cinnamon ).
4. 1 tablespoon crushed ( in mortar and pestle ) Garlic .
5. 1 tablespoon crushed ( in mortar and pestle ) Ginger.
6. Little more than 1 cup of Onion paste.
7. 1/2 teaspoon of Tamarind concentrate dissolved in about 1 tablespoon water ( if you are using whole ripened tamarind test taste how much you want the sourness to be )
You can increase or decrease the amount of tamarind as per your sourness preference.Be cautious as you are also using curd/ yogurt.
8. 1 green chilly slitted
9. Salt 1 teaspoon or as per your taste.
10. Sugar 1 teaspoon.
11. 1 tspn of black tea dissolved in 1 cup of boiling water and half of this added while cooking.
12. 4 small Potatoes halved (optional )
13. Oil ( little less than 1/4th cup ) This recipe requires little more oil for cooking.If using little less sprinkle water as and when necessary to avoid the spices from getting burnt. I needed to sprinkle twice.
Preparation:-
1. Marinate the Chicken with the spices as instructed under ingredients for marination and marinate for at least 1 hr and max 5 hrs. I marinated for 5 hrs.
2. Dry roast on a medium to low flame all the spices mentioned under point 1 of other ingredients following the instructions given and grind it after it cools down.
3. Make a paste of the spice powders with 2 tablespoon of water as mentioned in point 2 of the other ingredients.
4. Crush the garlic and ginger separately.
5. Make little more than a cup of Onion paste.
6. Dissolve the tamarind concentrate.
7. Make the tea liquor as stated above under point 11.
Cooking :-
1. Take an utensil and fry the Potatoes ( if you are using it ) with teaspoon of oil and just sprinkle of turmeric and salt.Keep it aside.
2. Pour rest of the oil and add 1 teaspoon of sugar when the oil is warm NOT hot and caramelize it and also add the whole spices for tempering as mentioned under point 3 of the other ingredients.Do this under low to medium flame. be careful not to burn the sugar as it will make the chicken bitter in taste.
3. Add the crushed garlic and when it turns little brown add the Onion paste. Go on cooking on a medium flame mixing and covering intermittently til you see that oil seeping out. Then add the crushed ginger cook for a minute and add the wet masala paste and mix.
4.Add the marinated Chicken after a minute mix and cover and cook for 2 minutes and then add the Potatoes( if you are using). Go on cooking,covering it intermittently .
5. Do not use water as this is koshano or bhuna Chicken but if you see that spices sticking to the bottom just sprinkle very little water with your hands and mix and cover cook.When you open the lid transfer the water droplets inside the lid into the cooking pot and mix.Add salt at this point as per your taste.
6. Cook on a medium flame .It will take time but its worth the effort.
7. When the Chicken and potatoes are nearly cooked add the tamarind water ( if you add earlier it will delay the chicken to get cooked) and half of the tea liquor and also the dry roasted spices which you have ground and mix and then cover it and cook .
8. When the Chicken and Potatoes are cooked completely switch off flame and let it stand for 5 minutes before serving the dish :).
Pictures:-
1. Dry roast ( approx 30 to 40 secs) and grind the whole spices (1 tspn coriander seeds+ 1 tspn cumin seeds+1/8 tspn Shahjeera+2 green cardamom+1/4 tspn black peppercorn+2 petals of star anise+ less than1/8 th of a Nutmeg+1/4th of a whole Javetri+half of a whole black cardamom (only the seeds not the outer skin )+1/4th of fennel seeds / Mouri+2 cloves + 1/2 inch cinnamon ).Be careful do not burn the spices.
NOTE :-
If you are using cinnamon powder instead of the 1/2 inch whole cinnamon use about 1/8th teaspoon and no need o dry roast the powder.
You will also need 1/4 th of Methi / Fenugreek seeds which you should dry roast separately till it turns brown and then grind with the above spices.
You will also need 1 dry red chilly to be dry roasted separately till it changes colour and then grind with the other spices.
Dry roasting of Methi / Fenugreek seeds and dry red chilly is done separately because it will take little longer time.
2. Make a paste with about 2 tablespoon of water of the following spices
( 1/4th tspn turmeric powder + 1/4th Paprika or Kashmiri red chilly powder + 1/4th teaspoon Cayenne or red chilly powder +1/2 teaspoon Cumin powder +1 teaspoon Coriander powder.)
3. Whole spices for tempering ( less than 1/4 tspn Black Peppercorn +2 Green Cardamom + 1 Bay Leaf + 2 Cloves + 1/2 Inch Cinnamon ).
4. 1 tablespoon crushed ( in mortar and pestle ) Garlic .
5. 1 tablespoon crushed ( in mortar and pestle ) Ginger.
6. Little more than 1 cup of Onion paste.
7. 1/2 teaspoon of Tamarind concentrate dissolved in about 1 tablespoon water ( if you are using whole ripened tamarind test taste how much you want the sourness to be )
You can increase or decrease the amount of tamarind as per your sourness preference.Be cautious as you are also using curd/ yogurt.
8. 1 green chilly slitted
9. Salt 1 teaspoon or as per your taste.
10. Sugar 1 teaspoon.
11. 1 tspn of black tea dissolved in 1 cup of boiling water and half of this added while cooking.
12. 4 small Potatoes halved (optional )
13. Oil ( little less than 1/4th cup ) This recipe requires little more oil for cooking.If using little less sprinkle water as and when necessary to avoid the spices from getting burnt. I needed to sprinkle twice.
Preparation:-
1. Marinate the Chicken with the spices as instructed under ingredients for marination and marinate for at least 1 hr and max 5 hrs. I marinated for 5 hrs.
2. Dry roast on a medium to low flame all the spices mentioned under point 1 of other ingredients following the instructions given and grind it after it cools down.
3. Make a paste of the spice powders with 2 tablespoon of water as mentioned in point 2 of the other ingredients.
4. Crush the garlic and ginger separately.
5. Make little more than a cup of Onion paste.
6. Dissolve the tamarind concentrate.
7. Make the tea liquor as stated above under point 11.
Cooking :-
1. Take an utensil and fry the Potatoes ( if you are using it ) with teaspoon of oil and just sprinkle of turmeric and salt.Keep it aside.
2. Pour rest of the oil and add 1 teaspoon of sugar when the oil is warm NOT hot and caramelize it and also add the whole spices for tempering as mentioned under point 3 of the other ingredients.Do this under low to medium flame. be careful not to burn the sugar as it will make the chicken bitter in taste.
3. Add the crushed garlic and when it turns little brown add the Onion paste. Go on cooking on a medium flame mixing and covering intermittently til you see that oil seeping out. Then add the crushed ginger cook for a minute and add the wet masala paste and mix.
4.Add the marinated Chicken after a minute mix and cover and cook for 2 minutes and then add the Potatoes( if you are using). Go on cooking,covering it intermittently .
5. Do not use water as this is koshano or bhuna Chicken but if you see that spices sticking to the bottom just sprinkle very little water with your hands and mix and cover cook.When you open the lid transfer the water droplets inside the lid into the cooking pot and mix.Add salt at this point as per your taste.
6. Cook on a medium flame .It will take time but its worth the effort.
7. When the Chicken and potatoes are nearly cooked add the tamarind water ( if you add earlier it will delay the chicken to get cooked) and half of the tea liquor and also the dry roasted spices which you have ground and mix and then cover it and cook .
8. When the Chicken and Potatoes are cooked completely switch off flame and let it stand for 5 minutes before serving the dish :).
Pictures:-
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