YEN THONGBA

YEN THONGBA

Chicken can be cooked in many ways. Here, I am sharing a recipe that is a bit spicy.I am using umorok but alternatively, you can use red chilies instead but with umorok(bhoot jalokia),there is a distinct lovely flavor.Also.I am using very little oil just enough to fry the onions because a lot of oil will come out from the chicken itself. Just give it a try.

Ingredient:

• Chicken - 500 gms
• Oil - 3 tablespoons
• Bay leaves - 2/3
• Onion -1 large(diced)
• Garlic paste - 1 tablespoon
• Ginger paste - 1 tablespoon
• Tomato - 2 medium ( diced)
• Chilli powder -1 teaspoon
• Spices(1/2 teaspoon jeera,1/2 teaspoon coriander seeds,pepper - 5,methi seeds - 1/4 teaspoon ) - roasted dry and grounded together
• Jeera whole - 1 teaspoon
• Salt - to taste
• Turmeric -1 teaspoon
• Potato - 1 large ( cut into 8 pieces)- optional
• Umorok -1(slightly cut) or red chilies (roasted and crushed coarsely)
• Water - 3 cups
• Awa phadigom(cilantro)- a small bunch ,chopped(optional)
• Coriander - chopped (a handful )

Procedure:

• In a cooker,heat oil till smoking, add bay leaves, onions and fry till golden brown.
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• Add the whole jeera,stir and add the chicken(with skin on).Add salt,close the lid and let it whistle 2 times.
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• Release the pressure immediately, open the lid and cook till oil separates. (If you feel, there is too much oil,you can drain out some at this time)
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• Then add garlic paste,ginger paste,tomato and the spices.Stir and cook for 2 mins.
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• In a bowl,mix turmeric powder,chilli powder with 1 cup water and add to the chicken.
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• Add umorok or crushed red chilles,potatoes(optional) ,cilantro and 2 cups water,close the lid and let it whistle 2 more times.
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• Release the pressure immediately,open the lid ,smash the potatoes a bit,smash the umorok (if you are using)lightly or fully,according to how hot you want the dish to be and simmer for 2 mins .
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• Remove from heat and served garnished with chopped coriander.

-by Rita Khomdram