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| Main ingredients | Chicken on the bone, Salt, Black peppercorns, Bay leaf, Mustard oil, Dried red chillies, Dried bamboo shoots, Garlic |
| Cuisine | Arunachal Pradesh |
| Course | Snacks and starters |
| Prep time | 25-30 minutes |
| Cook time | 40-45 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken on the bone with skin, cut into 4 pieces
- Salt to taste
- 8-10 black peppercorns
- 1 bay leaf
- 7 tablespoons mustard oil
- 20-25 dried red chillies
- 20 grams dried bamboo shoots
- 15-20 garlic cloves, sliced
Method
- Roast the chicken pieces on direct heat till charred.
- Boil 4-5 cups water in a non-stick pan, add salt, black peppercorns and bay leaf. Add roasted chicken pieces and cook on medium heat 15-20 minutes.
- Meanwhile, heat 3 tablespoons mustard oil in a kadai till it begins to smoke. Cool slightly and add dried red chillies and sauté for 3-4 minutes.
- Add dried bamboo shoots, mix and sauté for 1 minute. Drain and place on a plate.
- Transfer this mixture into a grinder jar and grind coarsely.
- Drain the chicken pieces, place them on a plate, cool slightly and shred the meat and put into a vessel.
- Heat 4 tablespoons mustard oil in the kadai, add shredded chicken and sauté till crisp.
- Add ground mixture, salt and garlic, mix well and sauté for 5-6 minutes.
- Allow to cool and transfer into a serving bowl. Or store in airtight container to serve whenever required.
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