Friday, August 31, 2007

Dak Bungalow style Chicken Jhol.

Remember those hurried meals put together at the end of a hard day's travel at dim ly lit circuit houses or government dak-bungalows. Thrown together by the chowkidar-caretaker-cook, the taste still lingers on. Probably the wonder of childhood, when things were so much more mysterious and the whole world was waiting to be discovered was the magic of the dish. Here's my attempt to recreate that magic.


Chicken -1kg, cut into small pieces
Onions- 3 large chopped
Garlic- 2 large cloves, finely chopped
Ginger- 1/2 inch shredded
Oil-1 tbsp
Corriander powder.
Chilli powder
Turmeric powder
Salt, sugar to taste


Boil chicken with salt and keep the stock separately. Heat oil in pan, add onions, ginger, garlic. Add a little sugar to the onions to caramalize it and for colour. Once the onions are white, add chicken, and fry over high flame till tender. Add turmeric powder and chilli powder to taste. Lower flame, add chicken stock and simmer for 15 mins.
Add a tsp of corriander powder, cover and cook for 10 mins. Serve hot with rice.

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