Making Spring Onion chicken is a challenge in itself as spring onions give an image of being used in Salads, garnishing, as a regular vegetable and also to some extent in Chinese cooking. So first I spoke to a few South Indian friends of mine who make the traditional Ulli Paraka chicken curry and added some twist to it to make it a dish of my own. In case you violate the copyright and imitate this do send me a smiley or a Thank you as my royalty.. 🙂
Marinating the Chicken:
Wash and cut the chicken in cubes preferably. In a mixture of 2 tbsp ginger garlic paste, 1 tsp red chili powder, ½ tsp Turmeric powder, 2 tbsp lemon juice and 2 tbsp curd add the chicken chunks and roll well. Keep it overnight in regular fridge for 8 hours or outside for 2 hours. This will allow the chicken to absorb all the flavors.
Cook the marinated chicken in pan or in a cooker for 2 whistles and keep aside.
Making of the Spring Onions chicken:
Take a pan and heat oil as needed. Add the clove, cinnamon, cardamom and bay leaf. Fry for a minute till they leave their flavor in the oil and remove these ingredients. (optionally you can keep it if you are used to it). Add the chopped onion bulbs of the spring onion and the regular onion and fry till translucent. Add 1 Tbsp Ginger garlic paste and stir well. Add chopped tomatoes, remaining chili powder, turmeric powder and a pinch of salt. Stir well again for a minute. Add Coriander puree/paste and cook well till you get the aroma. Add the chopped spring onion leaves now slowly and keep stirring. Once the leaves blend well with the mixture, add the ready cooked chicken. Finally add 1 Tbsp Garam masala and add half a cup of water. Cover and Cook on low flame for about 10-12 minutes. Spring Onion Chicken is ready.
For Plating:
Serve hot with few coriander leaves for garnish with some lime fine slices.
Uttpal K
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