Chicken Kubera

Chicken Kubera is a signature dish by Kudpi Raj maam. The dish which I was waiting to try from a long time. :)

A yummy starter, which can be prepared from the ingredients readily available in your kitchen.

Vegetarians can try this recipe using Cauliflower, Paneer, Mushroom and Baby corn.

I tried to make a healthier version of this recipe. Thought to bake instead of deep frying, but couldnt do so coz of power cut :(. Will definetely try baking next time. :)

Actual recipe : CLICK HERE

And my version of this recipe is below.

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Chicken Kubera

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 4 hourCook time: 45 MTotal time: 4 H & 45 M

Ingredients:

• 1. Chicken without skin – 2 kg with bones cut into 2" pieces
• 2. Salt to taste
• 3. Lemon Juice – 1 medium
• 4. Kasoori Methi – 1 tbsp
• 5. Kashmiri Chilli powder – 1 tbsp + 1 tsp
• 6. Red Chilli powder – 1 tbsp + 1 tsp
• 7. Ginger - Garlic Paste – 1 tbsp
• 8. Turmeric powder – ½ tsp
• 9. Coriander powder – 1 tsp
• 10. Cumin powder – 1 tsp
• 11. Garam masala powder – 1 tsp
• 12. Sugar – 1 + 1 tsp
• 13. Ajwain – ¼ tsp
• 14. Corn flour – 2 tbsp
• 15. Whole wheat flour – 2 tbsp
• 16. Fried onion paste – 3 Tbsp ( 3 medium sized onions sliced and fried with little oil. Then add 1 tbsp of yogurt and make a smooth paste)
• 17. Garlic (chopped) – 2 tbsp
• 18. Ginger (julienned) – 2 tbsp
• 19. White pepper powder – 1 tbsp
• 20. Tamarind pulp – 1 tbsp
• 21. Tomato Ketchup – 3 tbsp
• 22. Coriander leaves (chopped) – handful
• 23. Almonds + Cashews (chopped) – 25 gms or more (I used more of almonds and 5-6 cashews)
• 24. Dry Red chillies (broken) – handful
• 25. Curry leaves – handful
• 26. Oil – for deep and shallow frying

Instructions:

1. Combine ingredients 2-13 in a bowl with little oil/water and massage this paste on the chicken pieces. Marinate for 4 hrs or overnight in a fridge.
2. Mix in corn flour and whole wheat flour. Now roll the marinated chicken in the flour mixture and deep fry on medium heat till crisp and well cooked. Keep it aside.
3. Heat oil in a pan. Fry ingredients 23, 24 and 25 till crisp and light brown. Keep it aside.
4. Now in the same pan, heat some more oil. Add garlic and julienned ginger and saute for a minute. Now add fried onion paste till raw smell disappears and the oil leaves the side of the pan.
5. Add tomato ketchup and tamarind pulp, along with salt, pepper, 1 tsp sugar and 1 tsp each of Kashmiri chilli powder and red chilli powder.
6. Add little water to dilute the sauce. (Approx. ½ - 1 cup). Check for salt. Add if necessary.
7. As sauce starts to thicken, mix in deep fried chicken pieces. Mix well. When the sauce is dried off, add fried dry red chillies, almonds and cashews bits and curry leaves.
8. Mix well on medium flame for about 2 mins.
9. Garnish with coriander leaves and serve with lemon wedges.

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