Chicken/Egg/Turkey

A selection of my chicken recipes, egg recipes for breakfast, lunch and dinner!

Akoori ( Curried Scrambled Eggs-Parsi Style)

 A popular breakfast dish in Parsi homes.Use it as a side dish too
Serves 2


Ingredients:


3 large eggs beaten
1 medium onion chopped
1 medium tomato chopped
1 tsp ginger garlic paste
2 small green chillies chopped
1 handful coriander leaves
1/2 tsp turmeric powder
1/2 tsp chilly powder
1 pinch pepper powder
2 tsp cream (optional)
1 dsp vegetable oil or ghee (clarified butter)
Salt to taste

Method


Chop onions finely and fry them in the oil or ghee till soft pale golden.
Add ginger garlic paste and fry for 30 seconds.
Add chillies , turmeric and chilly powders and stir for 30 seconds.
Add the tomatoes and let them soften.
Add half of the coriander leaves, pepper and salt.
Add the beaten eggs and cream and stir the mixture till the
eggs are set and look like scrambled eggs.

Sprinkle the remaining coriander leaves and serve hot with
chapatis (Indian flat bread) or crusty toasted bread.

Butter Chicken (Murgh Makhani)

Butter Chicken or Murgh (Chicken) Makhani (Makhani meaning buttery sauce) is one of the most ordered dishes in an Indian Restaurant and certainly cooked at my place, regularly! Butter chicken is my son's favourite all time dish!



Ingredients


500 gms bone less thigh chicken pieces cut in stripes (thigh is better for more flavour or breast pieces)


Marination Ingredients:
1/2 cup Greek Yogurt or any thick yogurt
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilly powder
1/2 tsp coriander powder
1 tsp salt
---------
Ingredients for the tomato sauce:
1 medium onion chopped
1 medium tomato chopped
1 tsp chilly powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1 or 2 green chillies
2 tblsp cooking oil or ghee
3 tsp butter
1 tsp sugar
2 dsp tomato ketchup
1/4 tsp garam masala
1/2 cup cream or thick yogurt


Salt to taste
1/2 tsp pepper powder
Chopped coriander leaves to garnish(optional)


Method:


Marinate the chicken in a bowl with the marination ingredients over night or minimum 4 hrs.
In a non stick pan stir fry the chicken till the pieces are well browned but cooked half way.
Remove chicken in a separate dish.
In the same pan fry add 1 tsp butter to the oil then add onions and cook till translucent, add the tomato, chopped green chillies, ginger and garlic paste, chilly powder and saute till it is fragrant.
Let this mixture cool a little then grind it in the blender to make the sauce.
Pass throught a strainer or collander to get a smoother consistency.
Keep the strained sauce and remove the rest.
In the pan add 1 tsp butter, the juices from the chicken that was kept aside and then the tomato sauce.
Stir the sauce and add a little water if it is too thick.
It has to be a medium consistency not too thick or thin.
Add 1 tsp sugar.
Add tomato ketchup and garam masala.
Cook the sauce for a few minutes on low flame.
Add the chicken and taste for salt.
Finally add 1 more tsp butter to the sauce and stir till the sauce looks shiny
Remove from heat.
Add the cream or yogurt and mix well before serving.
Garnish with coriander leaves. Serve with Naan bread or white rice


Note: For a vegetarian 'Makhani" dish use roasted pumpkin pieces with pan fried paneer pieces (indian cheese) instead of chicken.

Chicken Curry, Parsi Curry

Parsi Curry recipe: This is a mild curry. Great for curry 'virgins' or kids. To make it hot and spicy
add more chilly powder, more chilly paste and a little more cumin and coriander powders
Serves 6/7


Ingredients:


2 tblsp peanut or vegetable oil
1 large brown onion
1 tsp ginger paste
2 tsp garlic paste
1 tsp red chilly paste (or make a paste of 3 red chillies)
1/2 tsp chilly powder
1/2 tsp turmeric powder
2 dsp cumin powder
2 dsp coriander powder
1 large pureed (or very finely chopped) tomato {or a can diced tomatoes pureed in blender*}
1 large chicken (jointed) or 4 thigh and 4 leg pieces (or thigh/breast pieces)
Salt to taste (about a tsp or so)
2 dsp peanut butter
1/2 tin coconut milk
1/2 tin coconut cream
1 dsp Wooster sauce
1 handful of golden raisins crushed (soak in hot water and make a paste)
{if u don't have raisins add 1 tsp brown sugar}


Method:


Fry the onion in 2 dsp peanut or vegetable oil till soft and golden pale
On a medium flame/heat,
add the ginger,garlic and red chilly paste and fry for 30 seconds
add chilly and turmeric powders and fry for 30 seconds
The add the cumin and coriander powders, keep on stirring
Add 1 pureed tomato and cook for 1 minute
Add 2 tbls of hot water and let the mixture with the spices
cook on very low heat till oil separates
Add the chicken pieces and increase stove temperature to medium high
Fry the chicken pieces in the curry mixture for about
5 minutes stirring all the time
Add salt to taste
Cook for another 20 minutes
Add the coconut milk and coconut cream
Add the peanut butter
cook for another 10 minutes
Add the Wooster sauce, raisins and cook for another 5 minutes
Taste the curry for salt and adjust
*When blending the tomatoes you can add the raisins


Note: Serve with white basmati rice and papads (popadums)
and kachuber (Parsi style salad)

Chicken Schnitzels with Beetroot Dip and Smashed Potato

Ingredients:

1 piece of chicken breast sliced in half and pounded to flatten
2 tsp dry herbs (basil or coriander or your choice)
1 tsp ground pepper
salt to taste
1 tsp Garlic powder
1 tsp Dijon mustard
Breadcrumbs


Method:


Coat the chicken pieces in the Dijon mustard, garlic powder, salt and pepper.
Mix the herbs in the bread crumbs and coat the chicken, seasoning the breadcrumbs too
Shallow fry in a non stick pan till cooked


For the smashed potato:
Boil 1 potato with skin and let it cool for 5 mins. Press it gently. Season with salt and pepper and shallow fry with the chicken till golden


Beetroot dip:
Grate a medium beetroot, add thick Greek yogurt, salt and pepper
Serve with your favourite lettuce leaves and beetroot leaves.

Chicken Tikka

These are great as starters or finger food. Makes about 20/25. chicken tikkas


Ingredients:


4 or 5 filleted and boned chicken thighs cut into long strips
Juice of ½ lemon
1 tsp. ginger paste
2 tsp. garlic paste1/2 tsp. chilli powder
1 cup thick yoghurt
½ cup cream
1 tbsps. readymade tandoori chicken masala ( available in Indian groceries)
1 tsp. curry powder.
Salt to taste
2 dsp. melted ghee


Method:


In a glass bowl add the chicken strips and pour in the lemon juice.
Add the ginger garlic paste and mix well.
Add the chilli powder and mix.
In another glass bowl add the yoghurt, cream, salt and tandoori and curry powders.
Add 1 dsp. of melted cooled ghee.
Add the chicken to the yoghurt mix.
Marinate this overnight or minimum 8 hours.
Take the bamboo skewers and thread 2 pieces of the chicken strips on to them.
Pre-heat the oven to 210 degrees C (hot oven) and put a tray lined with foil.
Put 6 to 8 skewers on the try and cook them for 15 minutes or so, brushing them with the remaining melted ghee on and oft.
Serve hot with a wedge of lemon.


Tip: To make sure the bamboo skewers don’t burn while cooking, soak them in hot water for 4 or 5 hours before threading the chicken.

Chinese Chicken with Cashews

Ingredients

1 large boneless chicken thigh (you can use breast pieces, but sliced) cubed

1 tsp. minced ginger

1 spring onion cut in 2 inch sticks or you can use green capsicum

1 cup chicken stock

1 tsp. light soy sauce

1 tsp. oyster sauce

½ tsp. white pepper powder

Handful of cashew nuts

Vegetable or peanut oil for cooking

2 drops of sesame oil (optional)

Salt to taste
1 dessert spoon of cornflour mixed in 2 dsp. of cold water

Method

Cut the chicken and marinate it with the ginger, sauces and pepper powder for minimum 30 minutes.

In a wok or fry pan add a little oil, heat it well and fry the cashews for a minute.

Remove them and leave them for garnishing later.

Fry the spring onions in the same oil for a minute

Remove the spring onions and keep them uncovered.

Add the chicken pieces and stir fry them till a bit of colour comes on them.

Add the chicken stock, and cook the chicken covered, till it is tender.
Add the cornflour and stir to thicken the sauce. Let it cook for another minute or so.

Taste and add salt if needed.

Remove from stove

Add the sesame oil and toss the spring onions and cashews

Serve hot with noodles or steamed white rice

Cashew Nut Chicken Curry(Parsi Style)

Another mild nutty flavored curry made with cashew nuts. This cashew nut curry,serves 2 to 4 persons.


Ingredients:


6/8 pieces of chicken thighs or legs
150 grams cashew nuts raw or roasted
1 medium onion
1 medium tomato
8 small green chillies
1 tsp ginger paste
2 tsp garlic paste
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 cinnamon stick
1 tsp white pepper powder
1 large pinch grated nutmeg
Salt to taste
2 dsp olive or vegetable oil
Coriander leaves for garnishing




Method:


Clean chicken and marinate it with ginger garlic paste overnight or minimum 4 /5 hours.
Grind the cashews dry then add water to make a thick paste-keep aside
Blend the onion, tomato, green chillies in a mixer.
In a pan heat oil and add the onion mixture and fry till oil separates
Add the dry masala powders and cinnamon.
Fry for a minute or two then add the chicken pieces and fry till they are a bit brown.
Add the cashew paste and salt.
Keep it on medium heat till chicken is cooked.
Grate nutmeg in it and garnish with coriander leaves.


Serve with bread or Basmati rice accompanied with sweet mango chutney or any sweet chutney.

Fry Pan Masala Chicken

This can be made best in a non stick pan.
Serve it on it's own or with Dals/lentils, or baked potato wedges


Ingredients:


6/7 pieces of chicken (preferably with bone in i.e.thigh and leg pieces)
2 tsp minced garlic
1 tsp minced ginger
1tsp turmeric powder
1 and 1/2 tsp chilly powder
1tsp jeera powder (cumin powder)
1 tsp jeera seeds (cumin)
1 tsp Garam Masala
2 chopped green chillies


Method:
Marinate the chicken in the above ingredients for minimum 4 to 6 hrs
Add Olive oil to a non stick pan and let it warm.
Add the chicken pieces and fry on high heat for 4 minutes or so
Add 1/4 cup hot water
Lower the heat and cook the chicken for 20/30 minutes until done
Add 2 dsp Wooster sauce
Serve hot with fried potato wedges and sprinkling of chopped coriander leaves or cilantro leaves

Easy Comfort Chicken Pie

Easy Comfort Pie can have any of your favourite filling

Mine has chicken! I had this chicken pie for lunch. You can have it as a snack or a side dish.

Ingredients:

Little olive oil

1 cup diced chicken (thigh)
1 tsp garlic paste
1 big pinch chilly flakes
1 cup milk
1 egg
1/2 cup grated tasty cheese
2 tsp flour
1 tsp mustard paste
salt
pepper
Ready made flaky pastry 1 sheet
Parmesan cheese powder
Bread crumbs

Method

To cook the filling:

In a pan, cook the chicken pieces in little olive oil
Add garlic, chilly flakes and toss for a while
When cooked, add milk and mustard. Add salt and pepper to taste
Blend the flour in a bit of cold water to make a paste
Beat the egg in it then add all, to the cooked chicken
Add the tasty cheese. Cook till the mixture (filling) thickens
Let the mixture cool
Remove the pastry sheet from the freezer and let it thaw
Keep it covered with a kitchen towel to keep it from drying
Once thawed,cut into 4 squares
Put the oven to fan forced 200 C
In a muffin pan, put the 4 squares in each muffin space and press to shape, a round deep shell
Divide the filling into 4 parts
Put 1 part in each shell
Bring the edges of the pastry, so as to close the individual pie
Put it in the oven and lower the temperature to 190 C if too hot
Half way -about in 5 minutes, sprinkle the bread crumbs and the Parmesan cheese
Cook till golden brown
Serve with your favourite salad

Parsi Poro (Spicy Crisp Egg Omelet)

This omelet (poro:gujerati word) is served as a breakfast, brunch or lunch dish
Also great as a picnic food, rolled in chapattis (Indian flat bread)
I add a little cream to make it more fluffy

Ingredients


4 large eggs
1 large onion
1/2 tsp turmeric
1 tsp chilly powder
2 tsp ginger garlic paste
4chopped green chillies
1 cup chopped coriander leaves
2 tsp cream (optional)
salt to taste


Method:


Beat the eggs, add 3 pinches of salt and cream
In a non stick pan fry the onion till brown and crispy.
Add the ginger garlic paste, green chillies, coriander,
a pinch of salt and fry for a minute or two till you can smell the spices.


Add the onion spice mixture into the beaten eggs and mix well.
Clean the non stick pan add 2 tblsp oil and pour the egg mixture in.
Fry the omelet on one side and then transfer it in a pre- heated oven
200º C till the top of the omelet is brown and crispy.
Serve hot with tomato sauce!


Note: Make sure you remove the non stick pan safely from the oven
using a dish cloth to hold the hot handle.

Potato Stuffed Omelet

This stuffed omelet is a great lunch dish!Serves 2



Ingredients:


3 large eggs
1 Medium boiled potato with skin on chopped in small pieces
2 spring onions chopped
1 handful chopped coriander leaves
2 small birds eye red chillies or green chillies
1 pinch turmeric
1 tsp garlic paste
1 tsp soy sauce
1 tsp Sweet soy sauce
Salt
Pepper
Oil


Method:


Beat the eggs with a pinch of turmeric and 3 pinches of salt.
Add some oil in a non stick pan and add the potato, spring onions,
coriander, chillies, garlic paste 1 pinch of salt and pepper.
Stir fry for 1 minute.
Add the soy sauces.
Remove the potato mixture form the pan and keep it aside
Clean the pan and add oil. Heat the oil and pour in the beaten eggs.
Before the omelet sets put the potato mixture in the middle length wise and fold the omelet.
Serve hot!

Tasty Chicken and Cheese Balls

Serve these Tasty Chicken balls as starters, snack or a side dish accompanied with green coconut chutney or date and tamarind chutney

Ingredients:


2 large chicken thigh pieces
1 tsp ginger and garlic paste
1 large pinch white pepper
2 egg whites
1 dsp cream
4 green chillies
1 slice bread break in pieces
1 handful shredded tasty cheese
Salt to taste
Flour to coat the chicken balls
Oil to fry


Method:


In a food processor, add the chicken, ginger garlic paste, salt, pepper, green chillies, 1 egg white, shredded cheese, slice of bread and cream. Blend till the chicken mixture resembles a coarse mince
Do not over mince it.
Put the chicken mixture in the fridge for about 2 hours minimum.
Make small lemon sized balls, dip them in flour and 1 egg white and deep fry till golden brown.

Satay Chicken Skewers

Satay-a south Asian (mainly Indonesian) dish mainly of skewered meat,beef, chicken, pork or fish dish served with a peanut sauce.I

t is grilled or barbecued over charcoal or open fire or in the oven and served lots of condiments and sauces.

I made these with soy sauce, peanut butter and other spices.It goes well with noodles or Indonesian  fried rice-Nasi Goreng.(see recipe in the Rice section of this blog)

You will need bamboo skewers (easily available in supermarkets).

Soak the skewers in hot water for at least 30 minutes before threading the meat on them

I have made these from chicken thighs as breast pieces dry out

.You will need at least 2 per person

Ingredients

2 to 3 chicken thighs trimmed and cut into pieces

1 dessertspoon Soy sauce

2 heaped dessertspoon (dsp) of peanut butter

2 dsp of peanut or vegetable oil.

1 tsp. of crushed garlic

1 tsp of chilly paste.

2 tsp. honey.

1 pinch of salt (avoid salt if the peanut butter is salty)

Coriander leaves for garnishing

Method

Mix all the ingredients except the coriander in a bowl and marinate the chicken pieces for minimum 1 hour.

Thread the pieces on the bamboo skewers.

(You can add vegetables such as capsicums or onions to the skewers)

Preheat the oven to 200 C

Put the chicken skewers on a baking tray and grill them for 15 to 20 minutes until cooked.

Serve them hot with rice or noodles

Taamota Per Eeda
(Eggs on Savoury Tomatoes)

Parsee love their eggs on different vegetables!.
Taamota (Tomatoes)per eeda,
Bhenda (ladies fingers) per eeda,
Pepeta (potato) per Eeda,
Bhaji (spinach) per eeda,
Saali (Crispy potato straws) per eeda,
Wafer(potato wafers) per eeda...
you name it and the list goes on!! 



This is a great lunch time meal or a side dish. Serve hot with crust bread or warm rotlis (chappatis)
Serves 3 or 4.




Ingredients:


2 cans of chopped tomatoes-or 6 large fresh tomatoes chopped
1 large onion-chopped and fried till soft brown
1 tsp ginger paste
1 tsp garlic paste
2 green chillies chopped
1 Lebanese cucumber diced (optional)
1 tsp turmeric powder
1 tsp chilly powder
1/2 tsp black pepper powder
1 tsp cumin seeds (jeera)
1/2 tsp cinnamon powder
1 and a 1/2 tsp sugar
1 cup chopped coriander leaves (to add in the mixture and some for garnishing)
Dash of soy sauce (optional)
Dash of Tabasco sauce
Salt

Method:


Heat oil in a non stick pan add the cumin seeds and fry them for a minute till they sizzle.
Add the fried onions, ginger garlic paste, turmeric and chilly powder, green chillies and fry for another minute
Add the tomatoes, Lebanese cucumber, coriander leaves and cinnamon powder and cook the mixture on low heat till it becomes thick and fragrant. Mash it a little to get rid of and big pieces of tomato.
Add salt, sugar and soy and Tabasco sauces. Once it is done add the pepper powder.
The mixture should be a balance of sour, sweet and spice.
Level it out flat then beat 4 or 5 eggs and pour over the tomato mixture.
Sprinkle some chopped corriander leaves, cover it and let it cook till the eggs set.


Note: You can use full eggs or just beat the whites till frothy then drop in the yolks.

Mushroom and Bocconcini Omelette

A lovely egg omelette with mushrooms and cheese. Quick and easy to make for lunch or as a brunch dish!

(Serves 2)

Ingredients

3 eggs

Olive oil

Handful sliced mushrooms (Swiss brown or button)

1 tsp. crushed garlic

Small hand full of chopped parsley

Salt to taste

1/4 tsp cracked Pepper

Cherry Bocconcini (cheese)

Paprika for sprinkling on top

 (Bite sized cheese balls made of fresh mozzarella)

 Method

In a non stick pan saute sliced mushrooms with garlic for a couple of minutes
Remove mushrooms in a bowl.
Beat the eggs in another bowl with a pinch salt. 1/4 tsp.pepper.
Put little olive oil in the fry pan
Add the beaten eggs.
Arrange the mushrooms and cheese on the eggs.
Sprinkle parsley
Let the omelet set.
Sprinkle with paprika to garnish
Serve hot.

Chilli Cranberry Turkey  

Turkey is one of those meats that one would make around Xmas time.

But it is easily available now in supermarkets around the year –why not make it as one of your regular meals.

Turkey meat is high in protein and low in fat and a very healthy option. Its meat is closer to chicken in taste, though a little bit tougher and takes a longer time to cook.



Make a marinade-I made a chilly cranberry one (see recipe below)

And let the turkey drumsticks marinate overnight

Once cooked let the drumsticks rest for 15 minutes on a wooden board

Slice the drumsticks

Serve with a salad ( I made lettuce and strawberry salad with light apple cider vinegar- as dressing) on the side

This recipe serves 4 to 5

Ingredients

2 Medium sized Turkey drumsticks about 1.5 kilos
1/3 cup cooking or olive oil
2 cinnamon sticks
1and a half tbsp. of chili paste (or sambal olek)
1 tsp. salt
2 tsp. minced garlic
2 tsp. brown sugar
¾ cup dried cranberries
½ tsp. ground pepper
1 tsp. allspice powder
2 tbsp. honey

Method

To make the marinade:

In a mortar and pestle add a little oil and the cranberries and mash them a bit. Add them to a bowl with all the other ingredients and smear the marinade over the Turkey drumsticks and marinate overnight.
Before cooking, remove from fridge and leave to bring to room temperature before cooking.
Pre heat the oven to highest temperature for 15 minutes
Put the drumsticks in a baking tray lined with foil in the oven and reduce the heat to 200 degrees C.
Cook the drumsticks for 45 to 50 minutes turning them once and basting them with the cooking juices.
Pierce the drumsticks at the thickest part with a knife to see if it is cooked and clear cooking juices are oozing out.
Remove from the oven and let the drumsticks rest on a wooden chopping board.
Cover them with foil.
Ir is vital you let them rest for at least 10 to 15 minutes before slicing them.
Remove the cooking juices in a small sauce pan and thicken them to serve as gravy and taste for seasoning.
Slice the meat off the bones and serve with gravy on the top. Serve with a salad.

Turkey Burgers with Cranberry Mayonnaise.

200 gms. Turkey mince (or chicken mince)
Mix the mince with salt, pepper, ginger and garlic paste.
Mince ½ red chili, ½ capsicum and I red onion and add to mince
Soak 2 bread slices in water and squeeze then add to mince
Add 1 egg. Shape into flat burger shapes and dip in beaten egg and shallow fry in oil
Take a bun, cut into half (I used muffins) spread with Cranberry Mayonnaise
(Mix 2 dsp. mayo with 1 dsp, cranberry sauce) on both sides
Put the turkey burgers between the buns then add sliced cucumber, capsicums, carrots or lettuce of your choice.
Makes about 9 burgers.

Sali Murghi (Chicken with Potato Straws)

A chicken dish with gravy and garnished with potato straws. Potato straws or "sali" are available in Mumbai from shops like Camy Wafers, Manahar etc. However overseas, you may have to make your own-like I have.

Ingredients:
6 to 8 pieces of chicken with bone in
2 medium sized brown onions
2 tsp ginger /garlic paste
2/3 green chillies finely chopped or minced
1 cinnamon stick about 3 inches
1 bay leaf
1 tsp of garam masala
1tblsp oil
Potato straws to garnish




Method:


Marinate the chicken overnight (or minimum 4 /5 hours) with ginger garlic paste, chopped green chillies, cinnamon stick and garam masala.
Remove the chicken from fridge it it reaches room temperature.
Fry the onions till brown.(making the onions brown will give a brown colour to the gravy) Add the marinated chicken and lightly brown the pieces on both sides for 2 minutes.
Add bay leaf, salt to taste and 2 and a  1/2 cups of warm water. Let it come to a boil, then simmer it till the chicken is cooked (approximately 30 to 40 minutes)


Serve the chicken with the potato straws.

Braised Turkey Legs with Sweet Potatoes.

Turkey is a low fat protein.I have used smaller legs to fit into a largish fry pan/dish
You can use chicken too for this recipe
This recipes is great as a winter dinner.

Ingredients:

2 small  or medium small turkey legs-cleaned.
Ginger Garlic paste- 2 tsp each
1 tsp cinnamon powder
1/2 tsp pepper
2 dsp olive oil
1 tsp cayenne pepper or chilly powder
1 cup hot water
Salt to taste
1 dsp tomato paste
1 dsp Wooster sauce
1 tsp soy sauce
1 large sweet potatoes cut into chunks or thick rings

Method:

Marinate the turkey legs in ginger garlic paste, cinnamon powder,cayenne pepper,pepper overnight or minimum 4 hours
In a wide dish/fry pan add olive oil and brown the legs
Remove from the oil
Add 1 cup hot water tomato paste, Wooster sauce, soy sauce and salt to taste
Bring to a boil then add the legs and cook for 20 minutes
Add the sweet potatoes and cook till the turkey is well cooked.
Serve hot! Sprinkle a tsp of dried parsley or fresh parsley. (optional)

Jardaloo Chicken

(Sweet and Sour Apricot Chicken)

Jardaloo (Dried Apricot) adds a wonderful depth to this chicken dish-making it more like a comfort food. A great dish to prepare on special occasions! I use green chillies to add a bit of heat. Serve it with thick crusty bread. Delicious!

Ingredients:

6 to 8 pieces of chicken with bone in
2 medium sized brown onions
2 teaspoons ginger /garlic paste
2/3 green chillies finely chopped or minced
1 cinnamon stick about 3 inches
1 bay leaf
1 teaspoons of garam masala
1tblsp oil
10 dried apricots-soaked overnight

2 tblsp of Wooster sauce

1 dsp white vinegar

Method:

Marinate the chicken overnight (or minimum 4 /5 hours) with ginger garlic paste, chopped green chillies, cinnamon stick and garam masala.
Remove the chicken from fridge it reaches room temperature.
Fry the onions till brown. (Making the onions brown will give a brown colour to the gravy)
Add the marinated chicken and lightly brown the pieces on both sides for 2 minutes.Add bay leaf, salt to taste and 2 and a 1/2 cups of warm water.
Let it come to a boil, and then simmer it for 20 minutes.
Add the apricots with the water and let them cook for another 10/15 minutes.
Add the Wooster sauce and white vinegar.
Taste the gravy for the sweet sour balance.
Serve hot garnished with crispy potato straws (optional)