You can have Gavti Chicken using 0 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Gavti Chicken
Gavti Chicken step by step
- We are going to first prepare our garam masala. In a skillet dry roast all your spices for the garam masala, till you see the cumin change colours..
- Add it to a mortar pestle and grind to a find powder (this will take upwards of 5 minutes but it will pay off in the end).
- You need to make your own garam masala and DO NOT buy packet stuff, introduce new flavours you enjoy and change things accordingly. There's 100s of dried spices you can mix and match..
- Peel and slice ginger and slice 2 fresh chillies. If they are spicy use 1. In the cooking process it will lose a bit of spice as we add more ingrident so do not shy away from using 2 whole chillies. Add them to a mortar pestle till it turns into a fine paste. You can use a blender here if you like..
- Dice 1 whole onion..
- Dice 1 whole bulb of garlic.
- In a heavy bottom pan heat some oil on medium high and seal your chicken pieces in batches, you don't have to cook them through just lightly colour them. This step helps preserve moisture in the chicken..
- As the chicken lightly browns add salt to them and set them aside. Do not cook more than 1 or 1.5 minutes each side..
- Now in the same pan, add your aromatic spices. Cinnamon, cardamom pods, cloves, black pepper and star anise. Gently toast them for a minute. These spices are there to develop the aromas and won't add any extra spice to the mix..
- Add the diced onion and cooked till they are translucent and sweat them. Do not brown or burn them. This usually takes around 3 to 5 minutes on medium to high heat..
- Add your garlic and allow to cook it through for an additional 2-3 minutes.
- Once the garlic is cooked, add your powdered spices. 1 tablespoon of chilli powder, turmeric powder, 1 heapin table spoon of cumin and coriander powder. Also add 1 tablespoon of your garam masla mix. Cook for 2 to 3 minutes till the rawness of the spices are cooked in the oil and it starts sticking to the bottom of the pan..
- After the spices start sticking to the bottom don't be scared, add your chicken stock and gently scrape off the bottom of the pan using a wooden spoon..
- Add all your chicken and cook on medium to low heat for 20 minutes. Cover the lid to create a convection effect..
- After 20 minutes finely chop some corroander, squeeze of 1 whole lime juice and optional you can add one diced potato (big chunks). Check for seasoning add salt as desired. Cook for an additional 20 minutes with the lid covered on low heat..
- After 40 minutes of cooking the chicken should be tender and ready to fall of the bone. If not cook for an additional 10 to 15 minutes..
- Once done garnish with fresh corriander, fried onions and a side of lime wedge. Generally in India it would be served with a loaf of bread or flat bread. You can also serve with rice..