Pentagon Chicken (Serves 6)

The etymology of this recipe is, frankly, unknown to us. This recipe is a gift from the beloved mom of Archana who scribbled it down, long back, while watching a random cookery show. We love this recipe especially due to the fact that the final taste is so new and different in-spite of having the usual common ingredients. The timing of cooking and the addition of ingredients, we believe, might have a role in the development of the wonderful flavor and taste in this recipe. So why not try it for yourself....

Chicken (preferably boned pieces) 2 lbs, cut to med size pieces

Marinade for chicken

Red chilly powder 3 tbsp
Coriander powder 2 tsp
Turmeric ¼ tsp
Ground Pepper 1 tsp
Chaat masala 1 tsp (optional)
Lemon juice 1 tsp
Egg 1 no
Curd 2 tsp
Salt as needed

Preparing the marination

In a mixing bowl, make a marinade of all the above ingredients, add the cleaned and washed chicken pieces, mix well and marinate for 30 mnts at room temperature.

For the gravy

Onions 2 nos, sliced
Green chilly 4 nos, chopped
Cashew 8-10 nos
Ginger garlic paste 1tsp
Tomato sauce 3 tsp
Red chilly powder 1 tsp
Garam masala 1/2 tsp
Oil 3-4 TBSP
Salt as needed

Preparation

In a deep bottomed wok, add the entire oil (3-4 TBSP) and when hot enough layer the chicken pieces evenly and close with a lid. Let the chicken gets cooked and fetch a reddish brown color. Turn the chicken in between for an even browning on all sides. This will take around 20-30 minutes. Drain the fried chicken and set aside.

Note:- Do not deep fry the chicken. It should be slowly cooked in oil with lid closed.

At medium to high heat, in the same oil, add the onions and sauté till golden brown. Next add in the green chillies, ginger garlic paste and sauté till raw smell goes off. Add the cashew nuts and sauté for a few more minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato sauce. Cook for 2 more minutes and add the chicken pieces, mix well to combine. Close the wok with a lid and allow the chicken to absorb the gravy in a medium flame for about 10 -15 mnts. Open and give a final mix. Serve hot with fried rice, chappathi….

Enjoy!!!!