Sunday, March 6, 2011

Chicken Brinjal Surprise with Tomato Red Curry and Potato Chips

For Chicken Tangri
4 nos.                                       Chicken Leg pieces
1 ½ cup                                    Curd (hung)
1 tsp                                         Red Chilli powder
1 tsp                                         Turmeric powder
1 tsp                                         Garam Masala powder
3 nos.                                       Green Chillies (finely chopped)
1 tbsp                                       Ginger-garlic paste
1 tsp                                         Cumin seeds
To taste                                    Salt
2 tbsp                                       Besan (dry roasted)
For frying                                  Refined Oil
For Chicken Brinjal Surprise
4 nos.                                       Large Brinjals (2 whole brushed with oil, 2 sliced thickly)
2 tbsp                                       Butter
3 nos.                                       Onions (finely chopped)
10-12 cloves                            Garlic (finely chopped)
4 nos.                                       Green Chillies (finely chopped)
4 nos.                                       Tomatoes (finely chopped)
400 gm                                     Boneless Chicken (cut into tiny dices)
1 ½ tsp                                     Red Chilli powder
1 tsp                                         Turmeric powder
1 tsp                                         Amchur powder
To taste                                    Salt
150 gm                                     Parmesan cheese (grated)
2 pcs                                        Gouda Cheese
150 gm                                     Mozzarella Cheese
For the Gravy
6 nos.                                       Tomatoes (diced)
4 nos.                                       Onions (diced)
3 nos.                                       Black Cardamom
5 nos.                                       Green Cardamom
50 gm                                      Cashewnuts
4-5 nos.                                    Whole Red Chillies (dried)
2”piece                                     Ginger
10 cloves                                 Garlic
3-4 nos.                                   Green chillies
3 sprigs                                    Basil leaves
1 cup                                       Tomato puree
50 gm                                      Butter
100 ml                                     Cream
To taste                                   Salt
4 sprigs                                    Fresh Coriander (finely chopped)
For Potato Chips
2 nos.                                       Potatoes (peeled and cut into paper thin slices)
For frying                                  Refined Oil
To taste                                     Salt
1/4th tsp                                    Chaat Masala
1.      Make cuts in the chicken leg and keep aside.
2.      In a clean bowl combine hung curd with red chilli powder, turmeric powder, garam masala powder, green chillies, ginger-garlic paste, cumin seeds, salt and besan. Mix well and rub into chicken. Leave aside for half an hour.
3.      Roast brinjals on an open flame, peel and mash well. Keep aside.
4.      Heat 1 tbsp butter in a pan and add onions and garlic and sauté till golden. Add green chillies and tomatoes and cook for 5 minutes.
5.      In a saucepan mix in chicken pieces, red chilli powder, turmeric powder, amchur powder and salt. Mix in mashed roasted brinjal, remove from flame and mix in parmesan.
6.      For the sliced brinjals sprinkle some salt and pepper over them, then ear them in a pan with a little oil.
7.      Preheat oven to 100*C. Arrange seared brinjals on a baking tray and top with some chicken mixture. Top with 3 alternate layers of seared brinjals and chicken filling. Top with a slice of gouda cheese and some mozzarella and bake for 5 minutes.
8.      For the gravy, combine tomatoes, onions, black and green cardamom, cashewnuts, both types of chillies, ginger, garlic and basil in a pan. Add 2 cups water and bring to a boil, cook  till ingredients are cooked. Puree the mixture in a blender and pass through a sieve.
9.      Heat butter in a pan and add prepared gravy mixture. Also mix in tomato puree, cream and salt and cook the gravy till it thickens and till tomato puree gets cooked.
10.  Heat oil in a kadhai and deep fry potato slices till golden and crisp. Remove, drain on absorbent paper and toss with salt and chaat masala while still hot. Also deep fry marinated chicken leg till golden and cooked. Remove and drain on absorbent paper.
11.  Spread tomato gravy on a serving plate, place fried chicken leg on it and drizzle over with more gravy. Place brinjal stack next to it and arrange potato chips around it.

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