Chicken Indad

 
 
This is my 4th post for BM#27. Chicken indad is a traditional Mangalorean Christain recipe. This is a thick gravy recipe & we add potatoes, Dates in this dish. This dish is mainly made for weddings & during festival celebration. Although there is dates in this recipe, this is not very sweet. There is a very good balance of flavours. This recipe goes well with Rice, Neer Dosa, Sannas & Akki Rotti. This is how I made this...
 
 
Ingredients:

• 1 kg chicken (Medium pieces)
• 2 medium onions roughly chopped (for grinding)
• 1 small onion finely sliced (for seasoning)
• 1/4 tsp tamarind paste
• 4 dates 
• 2 Tbsp Bafat powder (1 tspn Chili powder+1 tspn cumin powder+2 tspn Corinder powder+1/4 tspn Turmeric powder+1/4 tspn black pepper powder)
• 1 Tbsp ginger & garlic mince
• 2 tbsp coriander leaves
• salt to taste
• 2 tbsp oil
• 2 medium size potatoes
• Coriander leaves to garnish

Method:

1. Cut the chicken into medium size pieces, wash & allow to drain.
2. Peel the potatoes and cut them into round shape 2 inch thickness.
3. Grind the 2 onions, tamarind paste, dates, bafat powder, ginger & garlic to a fine paste.
4. In a large wok heat some Coconut oil and fry the finely sliced onion till it turns translucent
5. Add the ground masala and fry on low flame till the raw onion smell disappears (this can take about 4-5 minutes)
6. Add in the potatoes and salt to taste and allow to cook for about 3-4 minutes
7. Now add the chiken pieces into this close lid & cook for about 8 to 10 mins. Add more water if required
8. Garnish with Coriander leaves.
9. 
    

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27