← Nouns Cooking · Indian

Ingredients

• 1 kg chicken drumsticks and thighs, bone in, skin removed, slashed
• 1 tsp Salt
• ½ tsp Ground turmeric
• 2 tbsp lime juice
• 1 bunch large bunch of coriander, stalks and leaves
• 5 Green chilli
• 8 cloves Garlic
• 4 cm piece Ginger
• 1 tsp Cumin seeds
• 1 tbsp Coriander seeds
• 1½ tsp black peppercorns
• 1 small cinnamon stick
• 6 Cloves
• 1 tsp Poppy seeds (optional)
• 2 tbsp white or palm vinegar
• 3 tbsp Vegetable oil
• 1 Onion, sliced into rings
• 150 ml Water

Method

1. Rub the chicken with salt, turmeric and lime juice.
2. Dry-toast the cumin, coriander seeds, peppercorns, cinnamon, cloves and poppy seeds in a pan over medium heat for 1–2 min until fragrant. Blend with the coriander, chillies, garlic, ginger and vinegar into a smooth bright green paste.
3. Coat the chicken thoroughly with the paste, cover and chill for at least 2 hours (overnight is best).
4. Heat the oil in a wide frying pan over medium heat and fry the onion rings for 4–5 min until soft, then push them to the side.
5. Add the chicken in one layer and sear for 5 min per side until patched with brown. Swish the water around the marinade bowl and pour it in.
6. Cover and cook on low heat for 15 min, then uncover and cook for 5–8 min more, turning, until the liquid has evaporated, the masala clings and the chicken reaches 75°C (165°F).
7. Serve with the onions, lime wedges and potato chips or bread, the way Goan bars do.

Tips

• Use the coriander stalks as well as the leaves: they carry the most flavour.
• Some Goan cooks finish with a splash of feni or dark rum in the last minute of cooking.
• Green chillies vary a lot in heat: wear gloves or wash your hands well after handling them, and keep them away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Onmanorama Whisk Affair