On a regular morning working from Tanul’s home, planning recipe tests and coordinating shipping with our suppliers, Tanul decided what the cook had prepared for lunch was uninspired and the morning had been one that demanded a satisfying meal.
With no recipe in mind, just an idea of the fragrance of the dish, the flavours she wanted to experience, she went into the kitchen and worked some magic on that stove top. Using one of her favourite ingredients, mustard oil, as a base and browned onions to build the thick sauce, she cooked a chicken dish so fragrant, complex, utterly delicious. Try it!
Tanul’s Onion Chicken Masala
500 g Chicken
4 medium Onions
Fresh Coriander, a fistful
½ Garlic paste (around 2-3 cloves)
½ tsp Turmeric
¼ tsp Red Chili Powder
½ tsp Garam masala
1 -2 tbs Mustard oil
1 small Bay Leaf
1 – 2 pods Badi Elaichi
Salt to taste
Heat mustard oil in a kadhai and add the bay leaf, peppercorns and elaichi. As they start to sputter, add the onions and cook a medium to low heat till they’re well caramelized, a nice dark brown.
Add the garlic and stir till fragrant. Add the coriander and cook for about 2-3 minutes till the coriander turns dark green. Add the red chili powder, turmeric, garam masala and cook for about 2-3 minutes.
Add the chicken and salt and stir well. Cook on medium heat till the Chicken is cooked through.
Serve with a triumphant feeling over some rice or chapatis.