What is it about the rain tap-dancing on the asphalt that fuels food cravings like few other weather-emotion matrices do? It seems almost Pavlovian. While the cause and effect is quite universal, is there a North-South preference, if not divide, when it comes to the palate’s longing? If the North craves for pakoras and kachoris, what tingles the taste buds of those South of the Vindhyas? Umesh, executive chef of The Westin Hyderabad, proffers Golconda Chicken as a worthy contender for the top spot.
This unique recipe, which originated from the Deccan region, uses an interesting spice blend to complement the relative cool of the rain showers. Boneless chicken is marinated with loads of spices and herbs, deep fried and then tossed in a medley of onions, green chilies, curd, garlic, ginger and curry leaves. This spicy starter is perfect for the monsoon, and works just as well with your evening choice of beverage or even a late-evening beer.
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INGREDIENTS
- Boneless chicken 120 gm
- Corn flour 30 gm
- Salt as required
- Green chilies 10
- Ginger 100 gm
- Curry leaves 3 sprigs
- Yoghurt (curd) 80 gm
- Coriander powder 1/2 teaspoon
- Onion 50 gm
- Black pepper 1 teaspoon
- Egg 1
- All-purpose flour 20 gm
- Lemon juice 2 tablespoon
- Garlic 100 gm
- Coriander leaves 50 gm
- Red chili powder 1/2 teaspoon
- Chaat masala 1/2 teaspoon
- Sunflower oil 3 tablespoon
METHOD
Wash and clean the chicken, drain the water and transfer it to a bowl. Add chopped green chilies, ginger and garlic. Then add corn flour, all purpose flour, salt and black peppercorn and mix well. Refrigerate the chicken for about 30 minutes, then add the egg, and mix it well with a little water. Refrigerate the chicken mixture for another half hour. Then heat the oil and deep fry the marinated chicken and keep aside. In a frying pan, add cooking oil, chopped garlic, ginger, sliced onions, split green chilies and curry leaves and sauté for some time. Then add a little curd and water and cook well. Finally, add the fried chicken, chili powder, coriander powder, chat masala and salt. Toss it well until the chicken absorbers the water and is dry. Check for seasoning and squeeze lime juice on it. Garnish with fried curry leaves, chopped coriander, sliced onions with lemon wedges and serve.
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