Manipuri chicken

Ingredients

  • 700 g country chicken(young organic chicken)
  • 2 medium size potato
  • 2 tbsp roughly pound garlic
  • 2 tbsp roughly pound ginger and few thinly slice ginger
  • 1 large onion chop
  • 2 tbsp garam masala( I use Machal, an authentic manipuri garam masala)
  •  1/2 tsp cumin
  • 1/2 tsp coriander (roughly crush it)
  • 2 tbsp paprika(or kashmiri lal mirch)
  • few bay leaves
  • 1 tsp hot chilli powder
  • 1 tsp turmeric powder
  • 1 tsp kitchen king masala
  • 8-10 thorny coriander leaves(It’s call Awaa fadeegom in manipuri)
  • few coriander leaves
  • salt
  • 6 tbsp of mustard oil

 

Hmmm, Today i just want to get into my kitchen and start doing one of my favourite dish. When i was a kid, my Dad used to cook the manipuri chicken on multiple occasions and it has got such a wonderful taste. He usually cooks on natural wood fire which give the smoky taste. This is a traditional way of cooking Manipuri chicken.  This dish has to come out at least once a month from my kitchen, the craving is humongous. Though not necessary but to get the best out of it, the chicken is preferred to be country chicken or organic chicken.

Wash the  chicken properly and keep it aside on a bowl.

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Cut the onions in a similar manner as shown below.

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Roughly pound ginger garlic and few thinly slice ginger

In a bowl put ginger, garlic ,paprika, hot chilli powder (depending on your chilli resistance),  garam masala, turmeric , salt and half cup of water and mix it well.

 

Take a wok. Pour oil and put on high flames. Heat up the oil till it smokes.  Put bay leaves, crushed coriander and cumin. Immediately, put the onion (This is to avoid the masala from getting burned).

Continue to cook the onion till it becomes light brown. You can  then slow down the flame now. Put liquid masala and continue cooking for 5-6 minutes until the oil separates.

Now put the chicken into the wok, stir it well while keeping at high flames. Keep stirring for  3 to 5 minutes or until the masalas get coated nicely onto the chicken. Now slow down the heat again and cover the wok.

You will have to stir it occasionally. You will see that a lot of liquid is being released from the chicken and  eventually oil will get separated. Technically at this point , your chicken is done and is ready for our taste task. For those who like to drink on the go for the rest of this cooking session , cheers !! chicken is all set and we call it “Angouba” in manipuri. I will do a separate recipe for “Angouba” in a different blog.

Now, towards completing our chicken curry, Add potato or you can ignore this if you don’t like potatoes. For me,I am not a potato fan but i just find them perfect to have them on this dish.(i love to have big chunk of potato so i cut one medium sized potato into 4 pieces)   Stir for 2 minutes now add 4 cup of water(if you want more liquid you can add more water).

Cook till the potatoes are done. It may take a good 15 to 20 minutes in low to medium flames. I must say this is very crucial to ensure your chicken gets the right taste. The logic is simple, with low flames for this duration , the oil gets separated from the curry.

Before we kill the flames, Make sure you taste the level of salt.  Put thorny coriander/awaphadeegom (this is optional though) and coriander.

 

Your Awesome Manipuri chicken is all ready !! Yeah. This goes best with rice. I hope you are able to produce the same and hope you love it , Please do let me know the experience, I am so eager to hear back.


 

4.8 from 4 reviews
Manipuri chicken
Author: 
Recipe type: Main Course
Cuisine: Manipuri
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 700 g country chicken(young organic chicken)
  • 2 medium size potato
  • 2 tbsp roughly pound garlic
  • 2 tbsp roughly pound ginger and few thinly slice ginger
  • 1 large onion chop
  • 2 tbsp garam masala( I use Machal, an authentic manipuri garam masala)
  • ½ tsp cumin
  • ½ tsp coriander (roughly crush it)
  • 2 tbsp paprika(kashmiri lal mirch)
  • few bay leaves
  • 1 tsp hot chilli powder
  • 1 tsp turmeric powder
  • 1 tsp kitchen king masala
  • 8-10 thorny coriander leaves(It’s call Awaa fadeegom in manipuri)
  • few coriander leaves
  • salt
  • 6 tbsp of mustard oil
Instructions
  1. Wash the chicken properly and keep it aside on a bowl.
  2. Cut the onions in a similar manner as shown below.
  3. Roughly pound ginger garlic and few thinly slice ginger
  4. In a bowl put ginger, garlic ,paprika, hot chilli powder (depending on your chilli resistance), garam masala, turmeric , salt and half cup of water and mix it well.
  5. Take a wok. Pour oil and put on high flames. Heat up the oil till it smokes. Put bay leaves, crushed coriander and cumin. Immediately, put the onion (This is to avoid the masala from getting burned).
  6. Continue to cook the onion till it becomes light brown. You can then slow down the flame now. Put liquid masala and continue cooking for 5-6 minutes until the oil separates.
  7. Now put the chicken into the wok, stir it well while keeping at high flames.
  8. Keep stirring for 3 to 5 minutes or until the masalas get coated nicely onto the chicken.
  9. Now slow down the heat again and cover the wok.
  10. You will have to stir it occasionally.
  11. Now, towards completing our chicken curry, Add potato or you can ignore this if you don’t like potatoes.
  12. I am not a potato fan but i just find them perfect to have them on this dish.(i love to have big chunk of potato so i cut one medium sized potato into 4 pieces)
  13. Stir for 2 minutes now add 4 cup of water(if you want more liquid you can add more water).
  14. Cook till the potatoes are done. It may take a good 15 to 20 minutes in low to medium flames.
  15. Before we kill the flames, Make sure you taste the level of salt.
  16. Put thorny coriander/awaphadeegom (this is optional though) and coriander.

10 comments

  1. I love this curry with ghost chilli or bhoot jolokia

  2. Masi Facebook tagi directly loutharaga chaaba yaaradi Kayam fadouno!! eidi frozen chabada sidoure !!

  3. Love to see more of these manipuri cuisines coming , i believe they are one of the most tempting dishes which are partly done by the wok and the cool ethnic fire

  4. Manipur chicken curry is the best. I always wish rocky and mayur should definitely try this one.

    1. It is the best Monika , I totally agree, Have a great one !!

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