While, the world is excited about T20 World cup,
I'm going to take that excitement to yet another level in this very special series
called Taste Match.
And the recipe that I'm going to show you today is from Coorg
This is Coorgi Chicken - it's a starter.
I'm going to divide this recipe into three components
The first one is the spice dry mix.
The second one is the marination.
And the third one is the real cooking.
Let's begin with the first component and that is making the dry powder.
For this I'm going to use Coriander seeds - untoasted.
To this I'm going to add in Black Peppercorns.
Now, this recipe is spicy, it is pungent, it also has notes of being sour
because it uses a very special ingredient called Kachampuli.
Let me come back to it later.
Cumin seeds - untoasted again.
Black Mustard seeds.
Sticks of Cinnamon. I always like using Fresh Cinnamon
and not powdered Cinnamon because the magic is completely different.
The sweet notes in Fresh Cinnamon - very different.
To this I'm also going to add in Red Chilli powder.
A touch of it because it has got three spicing ingredients
It has Black Pepper, it has got Red Chilli and it also has Slit Green Chillies
right towards the end so please take a note of it at this stage.
I'm going to add in some Cloves. Now, this is again is a very important spice
in this recipe particularly. Please do remember.
And last but not the least at this stage Turmeric powder.
Now, again this recipe is going to be a little deep black in colour.
So, turmeric can be a little lesser.
Now, let's run this into a coarse or a fine powder.
Now, this choice is completely yours.
With this our powdered spice is done and ready.
Have a quick check.
Nice and gritty and amazingly aromatic.
Well, this is a spice mix that you can make and keep for six months.
Refrigerate it. Do remember that.
In case, you want to hasten up this recipe please use these trick, by all means.
Let's start marinating the drumsticks of Chicken.
By all means, you can choose the cut and part of chicken
I, personally like Chicken Drumsticks in this recipe.
Thigh would also taste fantastic. In case, you are looking at boneless
slice Chicken Breast nice and thin, marinate just the way I'm showing
and just pan-sear.
Let's move in
Add in the powder spices.
Let's add in some Salt as required.
You need to be extremely careful with the quantity of salt that you are adding in.
At this stage because we have a wonderful souring agent here
which is called Kachampuli now, Kachampuli for the uninitiated
is very popularly also know as Fish Tamarind..
Now, in case, you do not have this or cannot lay your hands on this.
Eh! What can we use?
Maybe a combination of Kokum and Tamarind.
Possibly that is the closest you can come.
But this is irreplaceable.
A generous spoon of Kachampuli.
Maybe a little more because I like it personally.
Again, it's a souring agent.
And my mouth is already salivating.
Maybe a little more but a little later.
So, let's bring in all of this together.
And marinate this and keep this aside.
Once all of this is mixed and ready, we are going to keep this aside
and begin with the 3rd component, for this I'm going to use some Red Onions.
and slice them nice and thick.
Onions are sliced and ready, let's heat a pan
and add in some vegetable oil.
Allow this to heat lightly.
And by the time, we are going to pound in some fresh Garlic Cloves.
The Garlic is also freshly crushed and ready.
Let's scrape all of this Garlic
and keep this aside so that we can quickly add it into the recipe.
Let's add in the sliced Onions and allow this to sauté
on high flame till they are lightly translucent.
The onions have become nice and translucent.
Let's add in the Crushed Garlic.
And along with this Curry leaves, fresh Curry leaves.
And Green Chillies.
Let's give this a quick toss.
And time to add in the marinated Chicken.
Let's stir all of this well.
And allow the chicken to get Seared on all sides.
Time to add in a few splashes of Water because you want the chicken
to cook from within, of course, it is going to get nice and caramelized
on the outside.
But remember the fact it has a lot of brown spices
which have the tendency of getting burnt so a few splashes of water
just to control the heat in this process.
With this our Coorgi Chicken is done and ready.
Let's transfer this straight onto the serving bowl or platter
whatever you feel like.
A little more of the Kachampuli.
Like I said I love it.
Nice and tangy.
Few Green Chillies thrown in here and there.
And last but not the least some Curry leaves.
With this your Coorgi Chicken is done and ready.
While the match is out there to tickle your senses
this is going to take it to a complete another level.
On that note, do not forget to stay tuned
for more such quick, simple and easy recipes.
Bye for now.