Bangalore Chicken With Roasted Spices
2 Cornish game hens
2 tbsp oil
1/2 cup thinly sliced shallots
2 tomatoes, finely chopped
1 tbsp julienned ginger pieces
4 large garlic cloves, minced
1tbsp white vinegar
Salt to taste
For Dry Roasting
2 tbsp coriander seeds
1.5 tbsp black peppercorns
1 tbsp fennel seeds
6 Cardamom pods
1 star anise
1.If using Cornish game hens, remove as much skin as you can, I usually leave the skin on the wings which is difficult to remove.
2.If using chicken, go for skinless bone-in pieces, unless of course you love skin.
3.Wash and pat the meat dry with paper towels.
4.Heat a heavy skillet and dry roast all the spices till they start to smoke, making sure not to burn the spices.
5.When it is cool enough to handle, transfer the roasted spices to a spice grinder or a coffee grinder and grind to a smooth powder.
6.Add the powdered spices, salt, vinegar, ginger and garlic to the chicken and mix well to coat all the pieces evenly with the marinade. Let it marinate for at least 30 minutes.
7.Place a large pan on the stove and add the oil. When the oil gets hot, add the shallots and sauté till soft.
8.Then add the marinated meat and sauté for a few minutes turning the pieces frequently to not let the spices burn.
9.Add in the chopped tomatoes and mix well to combine. Cook for a few minutes till the meat and the tomatoes start giving out some liquid.
10.When there is some liquid in the pan, reduce the heat to medium high and cover and cook for 8-10 minutes or until the meat is cooked through.
11.Add a bit of hot water if the pan dries up during this time.
12.Once the meat is cooked, remove the lid from the pan and increase the heat to high.
13. Use a spatula to keep turning the pieces to make sure they are evenly coated with the thick gravy.
14.You can either serve this with some thick gravy or you can dry it down till all the liquid is gone, both versions are delicious.
15.As always, it goes best with cold beer, regardless of the temperature outside.