From Raghavendra’s Dhaba – Chicken Joshila

Ingredients:

For Marination:

Chicken – 300 Gms

Curd – 3 Tablespoons

Salt – 5g

Turmeric Powder – 5g

Ginger garlic paste – 2 Tsp

For Main Dish:

Onion – 1  Medium sized (Finely chopped)

Tomato – 1 Medium sized (Diced)

Garlic – 5 buds

Ginger – 2 inch

Cumin powder, Coriander Powder, Garam Masala, , Turmeric – 1 Teaspoon each

Red Chili Powder – 1 1/2 Tablespoon

Red wine – 60 ml

Salt – As per your taste

Oil/Ghee – 2 Tablespoon

Coriander and Grated Coconut – 1 fistful

Preparation:

Marinate the Chicken in curd, Ginger garlic paste, a pinch each of salt, turmeric and chili powder. Longer the marination the better. Minimum marination of 2 hours is required.

In a pan, heat 2 tablespoon of ghee and fry the chopped onion. Once the onions are brown, add crushed garlic buds and chopped ginger. After 2 minutes add tomatoes and salt. Cook in medium flame for 5-10 minutes. Let tomatoes be reduced and a thick gravy starts forming. Add Cumin powder, Coriander powder, Garam masala and the red chilli powder. Add 2-3 spoons of water.

Add the red wine, and let it sizzle it for a minute.

Add the chicken, mix well. Close the lid and let it cook for 12-15 minutes. Add freshly chopped coriander leaves and grated coconut.

If you want it as a gravy/semi gravy item, your dish is ready. If you want a dry item, cook on medium flame for 5 more minutes without the lid.

*Viola* that is your Chicken Joshila.