File:Chicken Gravy "Jhol".jpg
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English: There are certain dishes, certain tastes that remind you of your childhood. Remind you of the food that your grandmother cooks, your mom cooks; the food that you've grown up with and the food that you'd do anything to eat everyday, every single meal.
This dish is one of those classic dishes that is prepared at my place. An absolute personal favourite and a guaranteed palate pleaser. Homemade Chicken Gravy aka "Jhol"! The protein is first prepped with a good old Indian spice rub of ginger-garlic, red chilli and turmeric powder, a pinch of cumin, salt to taste and some sugar. After a long relaxing marination, the meat is ready to be cooked. In a hot frying pan goes mustard oil and a mixture of chopped onions and onion paste. Once it's nicely browned, add some ginger-garlic paste, turmeric, red chilli powder and some cumin powder; essentially the same selection of ingredients that made our marinade. You could always make your own additions according to the flavours or your choice! Meanwhile chop potatoes into fours and fry them oh-so slightly in a separate pan along with small bulbs of onions. Get back to the masala quickly. Sauté it till the oils start to leave and then add the right amount of water to bring it to the correct consistency. It's time now for the marinated chicken to meet its fate. Carefully lay down the protein into the boiling gravy and allow it to cook at low heat. Also bring in the potatoes and onion bulbs and let them all simmer together. Taste, analyse and balance the seasoning. Check if the protein's cooked and voila! The chicken gravy is ready to be served. Garnish with zingy-zesty lemon and fresh green mint leaves. A side salad of chopped cabbage washed with some vinegar, sliced white onions and red tomatoes would be lovely to go with it! Hot chicken gravy and a big bowl of steamed rice is all you need to celebrate the perfect home-cooked lunch. Don't know about you, but I've always believed that meat cooked on the bone tastes far, far better than cooked boneless. The marrow-ey taste brings about that carnivorous touch to the enjoying process, doesn't it? And the softened potatoes from the gravy, the starchy treats without which the dish would be incomplete! Give me a big bowl of this curry and a heap of hot steamed rice and I'm all set! |
| Date | |
| Source | Own work |
| Author | Shukanto Das |
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This image was uploaded as part of Wiki Loves Food 2015.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 13:21, 9 June 2015 | | 2,414 × 3,216 (1.72 MB) | Shukantodas (talk | contribs) | User created page with UploadWizard |
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