Chicken Pudina Khurchan

I know what is there in your mind....she's been gone too long. It was just a short time muse, now she's lost her interest. Who am I to blame you to think of me like that. I was the one who wrote all that silly self demotivating stuff for myself. Well I am still more that enthusiastic about this blog and  try to make new delicacies to post here.

In my defense: for the past one month I have been traveling to the Northeastern parts of India. My hubby's native place is in Nagaland and his ancestral house is in Assam. I will be honest; this is one of the perks of marrying him (side note to hubby: If you are reading this, I can see the grin on your face), that I  get to visit these beautiful unexplored places in the North Eastern region of India every year. As most of us in India, I also believed that these areas are inhibited by tribal and were under a constant threats from separatists.  However the truth is these seven sisters states (Assam, Meghalaya, Tripura, Manipur, Nagaland, Arunanchal Pradesh and Mizoram) should be in every traveler's and nature lover's list of places to visit. The simplicity of the people, the beautiful rivers, the majestic mountains, the tea plantations, the clean and fresh air, everything there is to die for. 

Since I was visiting my In laws, I really wanted to them to try out some of my recipes. Especially when they know that you have a food blog, it becomes all the more important to live up to the expectations.

My father in law is a foodie and loves indulging in all kind of food. So when he wanted me to make roasted Chicken but in a different way, I had to quickly look around the kitchen for the available ingredients and had different thoughts in my mind but couldn't really put them together. Then I went to my mother in law's terrace garden and saw these beautiful Pudina (Mint) leaves growing. I instantly knew I had to use theme for my dry chicken recipe. So I made this fragrant Chicken Pudina Khurchan.

 
As the name of the dish suggest, its a Khurchan, made on a flat pan, where you dry roast the protein or vegetable with spices with constantly scratching spices off the pan to prevent sticking.

Again as rest of my dishes, this one is also made with less ingredients and is very easy to make. Made in my mother in laws humble kitchen with selected few ingredients, it came out really nice and juicy.

Things you would need:

6 Chicken drumsticks (preferably with skin) 
10-12 Cashew nuts
2 Large onions (roughly chopped)
1 Cup finely chopped mints leaves
1 Tsp ginger paste
1 Tsp garlic paste
3 Tsp lemon juice
2 Green chilies
1 1/2 Tsp Coriander powder
1 tsp Red chili powder
1 1/2 Tsp Garam Masala powder
1 Tsp roasted fennel powder
1 Tsp Cumin 
Salt to taste

Method:

Wash and clean the chicken drumstick and keep them aside.

Make a paste of Onions, Cashew, tomato, green chilies and cumin seeds. Marinate the chicken with it the paste, lemon juice, ginger-garlic paste and salt. Refrigerate it for at least 1 and half hour.

In a flat base pan heat up some oil and add the chicken drumsticks along with the marinade.

Add the rest of the spices and stir to mix well.

On low heat cook the chicken browning it from all sides. Make sure you constantly  stir the gravy and scratching it off the bottom of the pan, preventing it from sticking. 

Once the chicken is thoroughly cooked and the gravy is all dried up and sicking to the chicken, add the Pudina (mint leaves) and cook for another 30 seconds.

The Chicken Pudina Khurchan is ready to be served with Parathas or Nan or Roti. Or if you want you can have it just like that.

Hope you will enjoy making and eating this.

Regards
Ritika