Indian cuisine has been my major like for years. During my trip to India many years back, I was amazed at how much of Indian dishes I have yet to try. Even their vegetarian food were so delicious, not to mention their masala tea, just heaven.
So after years of having to eat my chicken varuwal at different Indian restaurants in Penang, I thought of cooking them myself, Juan cooked to be exact.
It was easy but the only ingredient that was not available was the tandoori powder.
To marinade:
1 whole chicken, cleaned and cut into medium/small pieces
4 Tbsp ginger-garlic paste
2 stalks lemongrass, blend into paste
3 Tbsp chilli powder, reduce if you prefer less spicy
1 tsp turmeric powder
½ tsp garam masala
1 tsp tandoori powder
Salt
To fry:
½ tsp cumin seeds
1 cinnamon stick
2 star anise
3 cardamoms
3 large onions, thinly sliced
5 – 7 dried chillies, cut each into halves
5 stalks lemongrass, shredded length-wise
2 sprigs curry leaves
Cooking oil
Method:
1. Mix ingredients required to marinade, marinade for 1 hour. But I marinated overnight.
2. Heat oil in wok.
3. Deep-fry chicken pieces in batches until cooked. Transfer to a place, with paper towel on.
4. Mix ingredients to fry in the leftover marinade mixture.
5. Reduce oil in wok.
6. Stir-fry these ingredients in oil for 10 – 15 minutes under low flame.
7. Sprinkle a little salt and add the fried chicken pieces.
8. Mix thoroughly until the chicken pieces are well-coated with the spices.
9. Keep stirring for 5 minutes.
10. Check for salt and it’s ready to be served with rice.
Good luck
