Bun-Appétit

Happy cooking, happy eating

Baby Chicken

on June 17, 2011

Baby Chicken or as we used to call it while growing up (and still) “Baby Murghi” has been an Eid Feast tradition at the Bandukdas for as long as I can remember. While I was never a fan and a tad bit too sensitive regarding Bakra Eid (Eid-ul-Azha) rituals and reserved my food intake to non-dairy and strictly vegan, Eid-ul-Fitr has always been a time of joy (read: Eidi =p) and a festive season. And the highlight was always “the” lunch, where mum would bring out the guest of honour to the dining table while we waited impatiently for the mere sight of the delicious miracle.

Well, all thanks to mum I took this task upon myself to cook the traditional baby chicken today, and it brought back memories of those unforgettable pre-marriage-move-to-london eid days. And since I’m going to be spending my first eid here (sadly) I thought why not carry forward this delicious tradition. So, here goes..

What you’ll need

1 baby chicken (without skin)
1-2 tsp ginger paste
1-2 tsp garlic paste
1 medium sized onion
3-4 tbsp lemon juice
5-6 green chillies
1 tsp red chilli powder
1/2 tsp turmeric powder
1-2 tsp salt
300 gm yoghurt
1/2 cup vegetable oil
3-5 cardamom pods

What you’ll do

1. Chop onion into paste along with green chillies. Add lemon juice, ginger and garlic. Mix well.
2. Wash and clean baby chicken inside out.
3. Make small incisions in the breast and legs and apply the marinade. Let the chicken rest overnight.
4. Mix red chilli powder, salt, and turmeric in the yoghurt.
5. Heat oil and fry cardamom pods until you can smell the cardamom.
6. Slow the heat and let the oil cool off a bit. Now, add the yoghurt paste and cook until its a bit thick and has lost most of the water so that the chicken doesn’t break when cooking.
7. Put the marinated chicken in the pan and cook on medium heat. Turn the chicken every few minutes for it to cook well on each side.
8. Enjoy with rice or fresh naan!

Tips:
1. Tie up the chicken legs and wings with a thread so that it doesn’t get twisted and doesn’t break while cooking.
2. Remove the chicken from the gravy when the chicken is cooked and the gravy is still watery. Cook the gravy until its thick and you can see the oil separating from the gravy. Add the chicken again and serve with rice or fresh naan.

Note: I’m dedicating this post to my family.

Mum, Dad, Aiy, Disi, Haru, Hammy, Umer, and Ayu… Love you all and miss you very very very much!

baby chicken

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5 responses to “Baby Chicken

  1. DISA says:

    Hoooray!!!!!!!!!!!!!!!!!! Mani u did it 🙂

    GOOD JOB

  2. Ashi says:

    OH MY GOD!!! that has to be the most gorgeous chick ever!!!! 😉
    though, the intro did make me teary eyed!! miss those days too and i would give anything to go back!!
    well done, i m proud of u!!
    love, Ashi

  3. marybee says:

    thanks guys! it means the world to me =) muaaahhhhh!!!

  4. mumma dadda says:

    delicious cookings, lovely baby chicky

  5. nasimahanif says:

    marvelous excellent .my baby has done a great job.

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