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Cooking with Lounge | Goan chicken

Cooking with Lounge | Goan chicken
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First Published: Mon, Jul 19 2010. 01 15 AM IST
Updated: Mon, Jul 19 2010. 05 46 PM IST
Galinha Cafreal
Kkg chicken (thigh pieces)
2-3 green chillies
10-12 sprigs of coriander
4-5 black peppercorns
2-3 cloves
2 tsp turmeric
1 tsp cumin
1 stick of cinnamon
2-3 cloves of garlic
3-4 ginger juliennes
3 tbsp refined cooking oil
Juice of 2 lemon wedges
Salt to taste
Optional serving
3-4 potato wedges (fried)
2-3 red onions, sliced into rings
Make incisions in the chicken pieces and rub with half the turmeric and juice from a lemon wedge. Keep aside for 10 minutes.
In a blender, make a fine paste of green chillies, coriander, cinnamon, garlic, ginger, cumin, cloves, peppercorns and the remaining turmeric. Generously apply this paste to the chicken and keep aside for half an hour.
Heat the oil in a pan, add the chicken and cook evenly on both sides. Cover the pan with a lid and cook for approximately 20 minutes, or till the chicken is done.
Optionally serve with fried potato wedges, a dash of lemon juice and onion rings.
A meal for two at Bernardo’s restaurant, Gurgaon, costs approx. Rs1,000 (including taxes). For bookings, contact 0124-6518323 or 9811571379.
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First Published: Mon, Jul 19 2010. 01 15 AM IST