I’ve always, always wanted to cook in an earthen pot. It’s almost like this kind of cooking takes you back in time, kind of connects you to your ancestors. And the flavours that seep into the entree….simply organic! This kind of a pot is not easy to get, and once you manage to buy it, it needs to be made ready for the process of cooking–a two to three day process. But once the pan is ready, you’re reading to go! What’s more you can use this pot on a gas top, in the oven on even on coals.
Traditionally in India, the first thing you cook in a new pan is something sweet! I cooked chicken with green garlic.
Green garlic is once of my favourite ingredients and because one doesn’t get it very often, I grind it with some chillie and ginger and store it in my deep fridge, a pains taking process, but worth it!
So coming to the chicken. Here’s what you need:
Chicken Cooked with Green Garlic
- 200 gms of green garlic, both stalk and pod
- 1 kg of chicken
- 2 tablespoons each of chillie powder, turmeric powder, coriander-jeera powder and garam masala
- 100 gms of yoghurt
- 5 to 6 medium sized onions, cut really fine
- whole garam masala: cinnamon, cloves, bay leaf, cardamom, both big and small, star anise, curry leaves, green chillie, red chillie, cumin seeds, poppy seeds, black sesame seeds
- 2 tablespoons pure ghee
- 2 tablespoons oil
- 2 tomatoes chopped fine
- 3 potatoes cubed (optional)
- 1 boiled egg (optional)
1. Marinate the chicken in the green garlic paste for a minimum of 2 hours, it can left for as much as 24 hours
2. In the earthen pan, add the ghee and the oil and only then place on the fire (it may crack if you place an empty pan). once the ghee is hot, add the whole garam masala. Once that sputters add the finely diced onions and fry till translucent.
3. Add the potatoes and the tomatoes and mix well. Let it cook for 5-10 minutes.
4. Meanwhile, in another pan, add oil and saute the chicken so its gets some colour and the skin crisps up. This caramelisation helps to keep the juices inside the chicken and also imparts colour to the chicken. Since we are cooking in a earthen pot, it also ensures the chicken does not shred whilst cooking.
5. Once the chicken is done, add it to the pot. and mix it all up.
6. Now in a separate bowl, mix the yoghurt with the powdered masalas. When it is well mixed add it to the chicken with a little water. Put a cover on the chicken and let it cook. Do not add to much water, as the earthen pot doesn’t allow for much water to evaporate.
7. Your chicken is ready when you see the oil separate from the chicken and you have a thickish gravvy. Take about 30 minutes in all.
8. To serve: add halved eggs and fried onions and serve with rice or pav (bread).