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Narangi Chicken

Quiche'n'Tell
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 800 g skinless chicken pieces on the bone
  • 400 ml freshly squeezed orange juice
  • tbsp orange zest
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 50 g thick, hung yoghurt
  • 1 large onion, finely chopped
  • 1 tej patta or dried bay leaf
  • 2 inch cinnamon broken into 2-3 pieces
  • 5-6 cloves
  • 3-4 green cardamoms
  • ½ tsp turmeric powder
  • tsp chilli powder
  • 2 tsp coriander powder
  • tsp garam masala
  • 2 tbsp ghee
  • Salt

Instructions
 

  • Marinate the chicken in a mixture of hung yoghurt, turmeric, chilli and coriander powders, salt, 1/2 tsp zest, and half of the ginger and garlic pastes. Rest overnight in the fridge or for a minimum of 2 hours.
  • Heat ghee in a pan and add the cinnamon, cloves, bay leaf and cardamom. Fry for 15 seconds and toss in the onions. Saute on medium till they're pink and translucent.
  • Add the remaining ginger and garlic paste and fry for a min.
  • Put in the chicken along with the marinade and fry for 2 mins. Pour in most of the orange juice, add the remaining orange zest, cover and cook for 20 mins till the chicken is fully cooked.
  • Now add the remaining juice and garam masala, check and adjust the seasoning and simmer for 5 more mins. Serve with hot parathas or rice.