Tariwala Chicken And Onion Kulcha | Majha Kitchen | Sanjeev Kapoor Khazana

The delicious flavourful gravy of Tariwala chicken and soft buttery onion kulchas to go with it - a combination made in food heaven for sure.

TARIWALA CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces on bone
4 tablespoons oil
2 inch cinnamon stick
2 black cardamoms
5 green cardamoms
1 teaspoon cumin seeds
4 medium onions, sliced
1 tablespoon ginger-garlic paste
Salt to taste
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 teaspoons red chilli powder
1 teaspoon garam masala powder
1 cup browned onions
1 cup fresh tomato puree
1 teaspoon green cardamom powder
2 green chillies, finely chopped
½ cup chopped fresh coriander leaves
Fresh coriander sprig for garnishing

Method

1. Heat oil in a deep non-stick pan. Add cinnamon, black cardamoms, green cardamoms and cumin seeds and sauté till fragrant.
2. Add onions and sauté till golden brown. Add ginger-garlic paste and salt and sauté for 1 minute.
3. Add coriander powder, turmeric powder, chilli powder and garam masala powder and sauté on medium heat for 1 minute.
4. Add browned onions and sauté. Add tomato puree, mix, reduce heat, cover and cook till oil separated.
5. Add chicken pieces, mix and cook on high heat for 4-5 minutes. Add green cardamom powder, green chillies and coriander leaves and mix well.
6. Add 2 cups water, reduce heat, mix, cover and cook for 8-10 minutes.
7. Garnish with a coriander sprig and serve hot with onion kulcha.

ONION KULCHA

Ingredients

3 cups refined flour (maida) + for dusting
5 tablespoons butter + for greasing and basting
Salt to taste
1 teaspoon sugar
1 cup milk
1 teaspoon baking powder
Stuffing
2 medium onions, finely chopped
2 green chillies, finely chopped
2-3 tablespoons chopped fresh coriander leaves
1 teaspoon crushed dried pomegranate seeds (anardana)
½ teaspoon garam masala powder
1 teaspoon chaat masala

Method

1. Mix together butter, salt, sugar and milk in a bowl.
2. Take flour in a parat. Add baking powder and mix. Add the butter mixture and knead into a soft dough. Cover with a muslin cloth and set aside for 40 minutes.
3. Preheat oven to 200° C.
4. To prepare stuffing, mix together onions, green chillies, coriander leaves, dried pomegranate seeds, garam masala powder, chaat masala and salt in another bowl.
5. Divide the dough into equal portions and shape into balls.
6. Dust the worktop with some flour and roll out each portion into thick disc.
7. Put a portion of stuffing in the center of each disc, seal and again roll out into thick discs, dusting with some flour.
8. Grease a baking tray with some butter and place the kulchas.
9. Put the tray into the preheated oven and bake for 15-20 minutes, basting with some butter.
10. Serve hot with tariwala chicken.

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