Mustard Oil. This is available online and in the EU at least, you will notice that the bottle specifies for External Use Only. Rick also mentions this in his book, but notes that in a fair bit of research, he can find no evidence that links any major health problems with internal consumption! (I'm still alive too so.....). Therefore, I must responsibly point out the potential issue and hereby instruct you to do your own research and decide for yourself whether or not you wish to use it. If not, you could always take Sunflower oil and warm gently with a good handful of mustard seeds and infuse it. I might try this at some point and then I'll repost this with timings and temps if it works! :-)
So, Once more unto the breach, dear friends......
Ingredients:
The Chicken -
500g Skinless boneless chicken cut into 2cm pieces (thighs or breasts, whichever you prefer)
1 tsp Dried Red Chilli Flakes
1/2 tsp Turmeric
1 1/2 tsp salt
8 cloves garlic, crushed
50g Ginger, pulped
The spice mix -
1/2 tsp Fenugreek seeds
1 1/4 tsp black mustard seeds
1 1/4 tsp fennel seeds
1 tsp garam masala (elsewhere on this blog)
To Finish -
300ml mustard oil (or Vegetable oil - or indeed a mix of the two!)
2 medium red onions, thinly sliced
1 tsp salt
pinch Asafoetida
8 cloves garlic, finely chopped
50g ginger, finely chopped
150ml White Wine Vinegar
To Serve -
Parathas - plus I made Aloo Gobi with Deep fried Paneer thrown in at the end (I needed to use up some paneer and it was also nice to snack on whilst cooking everything else!)
Method:
1. Mix chicken with chilli flakes, turmeric, salt, garlic, ginger and leave to marinate for at least an hour
2. Dry roast the fenugreek seeds, black mustard seeds and fennel seeds, then leave to cool and grind to fine powder. Add the garam masala & mix well
3. Heat oil until hot but not smoking. Add onions and fry for 10-15mins stirring often until golden brown. Remove with slotted spoon and set aside. Keep oil in pan hot.
4. Fry the chicken in the oil in batches for 3-4 mins until cooked. Remove with slotted spoon and set aside.
5. Add the asafoetida to the oil, followed by the spice mix, garlic and ginger. Fry for 2-3 mins then remove from the heat and add the vinegar. Return to the heat, bringing to a simmer, and add the onions and chicken back in. Cook for about 3-5 mins further, then serve with the parathas, and some chopped fresh coriander
(By the way, you did read correctly that this recipe chews 16 cloves garlic! Happy days!)
#chickenpickle
