Citrus is on my mind, and orange in particular today. Apart from being one of my favourite fruit, with its availability year round, its the color that continues to make several impressions on ones mind and soul. For me the color orange gives a sense of visual joy, warmth and that burst of orange zest tops it up with a sudden spark of freshness. I'm sure you will agree somewhere with that.
When Chicken (one of my most versatile ingredient) meets Orange, I end up with Sunshine!
Thanks to my dear sister Sameera for sharing this yummy recipe. Ever since I tried it, it remains to be on my favourites list. From easily available ingredients to easy cooking level, this recipe makes my day! This one is for you Sam... You are my Sunshine, my only Sunshine...You make me happy when skies are grey......
- To marinate:
- Boneless Chicken cubed 500 gms
- Ginger garlic paste- 1 1/2 tsp
- Curd- 4 1/2 cups
- Readymade Achar Gosht Masala- 1 pack (I used Shan Achar Gosh masala)
- Garam masala powder- 1/2 tsp
- Orange- 1 (sliced into discs)
- Salt- 1/2 tsp
- Other ingredients:-
- Onion- 2 medium
- Tomato- 2 medium
- Bay leaf -1
- Cloves - 2 nos.
- Cardamom- 2 nos.
- Oil- 4 tbsp
- Water -1/4 cup
- Coal cube and 1/4 tsp Butter or ghee for Smoked flavoring.
- 1Marinate chicken with the ingredients mentioned under to marinate. Keep aside for 10 mins.
- 2Heat Oil in a kadhai, add bay leaf, cloves cardamom, stir in onions and saute till light golden. Add tomatoes and fry til soft and mushy.
- 3Add the marinade mixture, water, mix well (careful not to mash up the orange slices), cover and cook for 10 mins or till oil surfaces.
- 4Open the lid, stir, add salt if needed cook further for 5 mins.
- 5Take off from heat. Place a piece of foil(shaped into a small cup) over the gravy. Burn a cube of coal. carefully place it in the foil cup and drop 1/4 tsp of butter or ghee. Close the lid immediately to seal in the smoke flavor. Let it rest with the lid on for 5 mins.
- 6Garnish with Chopped coriander leaves. Serve hot with Pulao, naan or plain steamed rice. Enjoy!