Yesterday, I prepared Chicken Lajawab which I couldn’t even describe in words because it was awesome. The best part? There was no specific recipe that I followed.
All I knew was that I wanted to cook chicken in an Indian style which is exactly what I did. Usually, I enjoy arranging each ingredient and spices as much as possible, but yesterday, I had to confine myself to the minimum.
I moved by my gut feelings and whatever was available in the kitchen. In cooking the soups I retained the onion, ginger and garlic but minimized the spices.
I understood that most of the Indian non-veg dishes do not taste complete without them but this time I had my mind set. Therefore, I had to moderate the use of spices to a tadka of whole spices and red chili powder only.
Chicken Lajawab Recipe
Ingredients
- 1 kg boneless chicken
- 2 medium onions
- 2 inches ginger
- 3 cloves garlic
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ghee
- Salt, to taste
- Fresh cilantro, for garnish
Procedure
Tadka
Place ghee in a pan and allow it to heat while adjusting the flame to medium.
Now add cumin seeds and coriander seeds. Allow them to sizzle for a few seconds before moving on to the next step.
Then add red chilli powder and sauté the dish for sometime, maybe about two to four seconds.
Chicken Preparation
Chop the chicken into small pieces and marinate them in salt for about 30 minutes.
Heat corn oil in a pan over medium heat. Using the same pan, pour the marinated chicken and fry until it turns to a nice brown color on both sides.
Onion and Spice Mixture
Finely dice the onions and fry them in a skillet till they turn a golden color.
Add the ginger and garlic and continue frying until these two ingredients are well mingled.
Combining the Chicken and Onion Mixtures
Once the chicken is cooked, transfer it to the onion mixture and stir for a few minutes.
Pour the tadka mixture on the chicken and onion and then mix very well.
Final Touches
Add fresh chopped cilantro on top then enjoy with basmati rice or naan bread.
This dish all lies in the right ratio of spices and the taste of the cream. The base is complex and loaded with onion-tomato flavours, garam masala and fresh cream impart an opulent feel to it. Chicken Lajawab has to be one of our flavours that are perfect to be used anytime of the year. Please, serve this to all your loved ones and complement your meal with this delicious dish.
Some Questions that People Ask on Chicken Lajawab
Can I freeze Chicken Lajawab for later use?
Yes, you can freeze Chicken Lajawab for later use. But, use Airtight Containers or Ziplock Bags.
Can I use boneless chicken for Chicken Lajawab?
Yes, you can use boneless chicken for Chicken Lajawab.
Can I make Chicken Lajawab in an Instant Pot?
Yes, you can make Chicken Lajawab in an Instant Pot.
Conclusion
In conclusion, Chicken Lajawab is a dish that is not bound to a certain country’s recipes and techniques. It proves that instinct and creativity are always very useful and effective in the kitchen. This dish does not allow many uses of spices so it comes out tasting very different and really good for that matter.
Preparation involves the use of fresh cream and ghee which makes the dessert to be thick and creamy and suitable for any occasion. Irrespective of whether you decide on basmati rice or naan bread to go with the Chicken Lajawab, your family will enjoy the meal.