This spicy-sweet-sour chicken dish can really make your tongue sing. See how adventurous you want to be.
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CHATPATTA CHICKEN Serves 6
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INGREDIENTS
6 leg & thigh chicken pieces
6 large tomatoes
3 medium sized onions
6 cloves garlic
4 red chillies (a couple more if you can stand the spice)
1/2 tsp turmeric powder
1 tbsp almonds
4 cloves
1 tsp black pepper
2 small sticks cinnamon
1 tsp jeera powder
1/2 cup vinegar
1 tsp sugar
Salt to taste

PREPARATION
Blanch the almonds and chop into long slivers.

Grind the ginger and garlic into a paste in the blender. Add the red chillies and all the remaining spices, – tumeric, cloves, pepper, cinnamon and jeera. Blend together. Set aside.

Chop the tomatoes into quarters and blend with 1/2 a teaspoon salt. The mixture doesn’t have to be completely smooth.

Slice the onions fine.
Heat some oil in a skillet and put the onions in to fry. Saute till pale gold and then add the almonds. Saute for a couple of minutes more.

Add the blended garlic-ginger-spice paste, fry lightly.

Add the tomato puree and let it simmer for 5-7 minutes.

Now add the chicken and cover the pieces well with the gravy. Add salt to taste. Bring to a simmer, then turn down the heat and leave covered to cook for about 20 minutes. Stir occasionally.

Add the vinegar and the sugar. Simmer for another 10 minutes or till the chicken is completely cooked. Add a little water if it seems too dry.

Serve hot with soft, warm dinner rolls.

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