Ajwain Pepper Chicken (জোয়ান মরিচ মুর্গ)

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Ingredients:

1. Chicken - 1 Kg

2. Black Pepper - 5 Tb Sp

3. Ajwain - 2 Tb Sp

4. Indian Red Onion - 1 Big + 1 Mid

5. Green Cardamom - 2

6. Clove - 8

7. Cumin Seed - 1 TSp

8. Oil - 0.5 Cup

9. Salt

10. Cinnamon - 1 Tb Sp broken sticks

11. Curd - 1 cup

12. Ginger Paste - 0.25 Cup

13. Garlic Paste - 2 Tb Sp

14. Coconut Milk - 1 Cup(can use powder also and add hot water to it)

15. Turmeric powder

Process:

Keep 1 tablespoon Black Pepper, and 1 teaspoon Ajwain aside, and take rest of the portions in a grinding bowl. Add half Tb Sp Cinnamon, 4 Cloves to it. So now you have black pepper, ajwain, cinnamon, clove in the bowl, grind it to dust. This ground spice will give you the strong spicy smell.

Marinate the chicken with curd, salt(as per your taste),half portion of the ginger paste, garlic paste and the ground spice(keeping 2 tablespoon ground spice aside).

Tips here: Try to avoid the packaged garlic or ginger paste. The added vinegar and other preservatives add some uncontrollable flavour, which probably you never wanted to add to your dish.

Keep the chicken marinated for an hour.

By this time lets make the onion ready.

Fine Julienne the onions, as you do while making Barista.

Switch on the flame and heat the oil in a wok.

Softly pestle rest of the clove, cinnamon, green cardamom.

Add these to hot oil. Also add the cumin seeds.

Then add the julienned onions to the oil and keep stirring frequently, until the onion becomes partially brown, and partially just translucent.

Now add the rest of garlic and ginger paste to oil. Keep stirring until the raw garlic smell is gone.

Then add a pinch of salt, keeping in mind in chicken marination, you already added salt. Add pinch of turmeric powder, and 1.5 tablespoon of the ground spice and give a good stir.

Keep in mind, you need to roast the chickens in this recipe not just boil. So If you feel the oil is not sufficient enough to roast all the chicken, then add some more oil, and wait till it gets hot. Now add the chicken pieces to it(not the residue of the marination).

Next 30-40 min keep stirring the chicken and ensure that all the pieces gets properly roasted with in the spices.

Add the coconut milk with the residue of marination. This mix need to be lukewarm.

Once the chickens are roasted, add this coconut milk mix to it, and stir well. Let it come to boil then let it cook in low flame for 10 min. then switch off the heat, sprinkle rest half tablespoon ground spice from the top.

Your "Ajwain Pepper Chicken" is ready.

While serving in bowl, you can sprinkle rest whole pepper, ajwain just to garnish.

Goes best with rotis, and non stuffed Parathas.

Don't forget to let us know how yours one came up.