Chicken Ambut - South Indian Style Recipe
A rich chicken dish in a savory, onion sauce.
Equipment
- 1 Spice Blender ( or Coffee Blender)
- 1 Skillet
Ingredients
- 3 lbs Chicken Thighs (cut into pieces)
- 2.5 cups Onion (Diced) I like purple (don't tell my grandma!), yellow is more traditional
- 2 cloves Garlic (Diced)
- 1/2 tsp Powder Mustard
- 1 tbsp Coriander seed (or 2 tsp powder)
- 1 tbsp Cumin Seeds (or 2 tsp powder)
- 1 tsp Black Pepper
- 3 pieces Cloves (or 1/2 tsp of powder)
- 3-4 Dried Red Chilies
- 1 tsp Salt (divided in half)
- 2 tbsp Canola Oil (for frying seeds)
- 2 Cups Water
- 1 inch Piece of Ginger
Instructions
For the Masala:
- Pour the canola oil into a pan and begin heating the pan at High heat. Add the coriander seeds, chili and cumin, black pepper, cloves, garlic, muster powder, and ginger together into a bowl. (When the pan/oil is hot, pour the spice mixture from the bowl into your hot pan. *The seeds tend to burn pretty easily!*
- Take your spices and grind them up! Feel free to add just a dash or 2 of water to get the mixture going.
For the Chicken:
- Separately, fry the onions in a medium pan until they start to turn brown in the pan.
- Add the masala and mix well. Fry the masala with the onions (about 2 minutes).
- Remove the onion mixture to a plate. Next, add the chicken to the pan. Fry the chicken until brown on both sides. (About 10 minutes or 5 minutes on each side)
- Add the onion mixture back in with the chicken and mix well.
- Final step, add 2 cups of water to the chicken mixture and simmer. Allow it to simmer for about 30 minutes *stirring occasionally.*
Notes
- * After 30 minutes of simmering, if the sauce hasn't reached that heavy texture, feel free to leave the lid off at this point and allow the water to boil down to your desired consistency.