I had gone to a seminar in Peerless Inn, Kolkata, which is where I had this. Initially the the buffet signage scared me off because I am not a fan of very spicy food. The chef was hovering around in the banquet hall and was requesting folks to try it out. It was his creation and he insisted that it was not that spicy. His special way of treating the chilies removed their heat but retained the flavor. Obviously I asked how, and he was gracious enough to explain.
- 2lbs. whole chicken cut into medium pieces
- 3tbsp. ginger garlic paste
- 2 medium onions thinly sliced
- 3tbsp. coriander (cilantro) leaves paste
- 100 gm. of green chilies slit length wise and seeds removed (I used half not mild Mexican and 1/2 very hot Indian green chilies)
- 1 tsp. sugar
- Salt to taste
- For Tempering
- 2 bay leaves
- 1” cinnamon
- 2,3 green cardamom
- 2,3 black cardamom
- 4,5 cloves
Heat oil in a pan and fry onion slices till they turn light brown. Remove and drain them on a paper towel. In a grinder make a smooth paste of the fried onions once they are cool.
Temper the same oil with all the spices listed under tempering. Add chicken pieces to it. Fry the chicken pieces on medium heat till they loose their raw color.
Now add ginger, garlic and fried onion paste to it. Sauté for a while. Let the raw smell of ginger and garlic go away. Season with salt and sugar and mix well. Pour about half a cup of water and cook it covered for about 5 minutes on low flame.
Lets make the green chili paste till the chicken is done.Take water in a pan and bring it to a boil. Add green chilies to it and allow it cook for 30 sec. Drain the water and make a fine paste of the green chilies in a grinder. This ensures that the paste is not very hot.
Remove the lid of your pan and add cilantro paste to it. Mix it well and cook for one more minute. Add green chili paste and give it a nice mix. Cook for another five minutes.
Goes well with any non fried Indian breads like Naan, Phula or Rumali-roti.