Jaipuri Chicken

I saw this recipe on the TV and given that I like cumin, I thought I should try it myself. It really came out well.

Difficulty level: Medium
Preparation time: 10 min + 1 hr. to marinate
Cooking time: 50 min
Makes: 4-5 servings

Ingredients:


Chicken: 500 gms, cut into bite-size pieces
Onion: 1 medium, cut into small pieces
Garlic: 1" cube, cut into big chunks
Garlic: 6 flakes
Cumin: 1 tsp
Caraway seeds: 1/2 tsp
Turmeric powder: 1/8 tsp
Chilli powder: 3/4 tsp
Chicken/ meat masala: 4 tsp
Lime juice: 1 tsp
Salt: to taste
Oil: 2 tbsp

Grind all the ingredients except for the chicken and oil, to a fine paste. Add half of this paste to the chicken. Mix well and keep aside for 1 hr (minimum).

Heat 1 tbsp oil in a skillet. Add the rest of the ground paste and saute until the oil separates. Add the marinated chicken and mix well. Add more salt if needed, cover and cook, without adding any water. Remove the cover and allow excess water to evaporate, until it reduces to desired consistency (if you prefer the dish with gravy). If you prefer it completely dry, allow all the water to evaporate. Cook on a very low flame, adding the rest of the oil, until gets dry and crispy. Goes well with rice or chapathi.