Frozen Chicken (Cornish Hen)-2
Onion-1 big
Garlic-4 cloves
Ginger-1/2 inch(Chokla charie)
Coriander powder-2 tablespoon
Cumin powder-2 tablespoon
Chilli Powder-1 talblespoon(more if want to make it more jhaal)
Ripe red tomato-2
turmeric-pinch
sugar -1/2 teaspoon (Ed: If you keep a spoon on your table its a tablespoon, if you dip it into a cup of tea, its a teaspoon. I thought so!)
Oil-anekta (Ed: If you're chickenhearted, add less. If you're a braveheart and love cholesterol add more)
Salt
gota gorom masla( elach,darchini,lobongo)- hammered into small pieces in a tissue paper
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(1)Cut each small cornish hens into 8/9 pieces.
(2)grind Onion ,Garlic, Ginger, Coriander powder, Cumin powder, Chilli Powder, Ripe red tomato, turmeric into a fine paste.(awaz beshi lagle mixie chalie go to the other room for about a minute). (Ed: I have the cheapest model from Walmart®. If you have a better one, you can stay close. Otherwise buy a $200 noise-elimination headphone from Bose®)
(3)Marinade paste , chicken , salt and 1 table spoon oil for 1/2 hr.
(4) Heat rest of the oil. add sugar .be careful.this gives a deep red color. then add the marinade . heat should be turned to medium low and cook for about 40 minutes till oil separates. (Ed: Actually it took me more than an hour! You can cook one chicken in 40 min.)
(5) Add gorom masala and eat:) (Ed: Yes, eating is also a part of the recipe!)
posted by Kele Panchu @ 10:11 AM
3 Comments:
Hutum2,
Thank you boss! Kasha chicken indeed would be more appropriate! Satyi i to 'chicken' ki abaar mangso holo! aar ajkaal kisob flu-tlu hochhe! Murgi na khaoai bhalo! Sabdhane thakben!
porlum, janlum, sikhlum, randhlum
really good piece of information, I had come to know about your site from my friend shubodh, kolkatta,i have read atleast nine posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards, cornish hen recipe
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