Serves: 4
Total Calories: 3,245

1 teaspoon Chaat Masala or store-bought
1/2 cup Basic Onion Paste
1/2 cup Crispy Fried Onions
2 1/2 to 3 pounds chicken (1 whole), skinned and cut into 1 1/2-inch pieces through the bones, drumsticks left whole (discard the back and wings)
1 1/2 cups water
12 to 15 fresh curry leaves
2 sticks cinnamon (1-inch)
2 black cardamom pods, crushed lightly to break the skin
1 teaspoon salt, or to taste
1/8 teaspoon ground asafoetida
2 tablespoons peanut oil
1 tablespoon ground coriander
1 teaspoon ground cumin

1. Prepare the chaat masala. Prepare the onion paste and fried onions and reserve separately. Then place the chicken, water, onion. paste, curry leaves, cinnamon, cardamom pods, salt, and asafoetida in a pressure cooker. Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.

2. Carefully open the lid and, with a slotted spoon, transfer the chicken pieces to a large nonstick skillet. Strain the liquid from the pot into a bowl, leaving the whole spices in the strainer. Pour the liquid over the chicken and cook over medium-high heat until completely dry, about 5 minutes.

3. Drizzle the oil over the chicken, then top with the coriander and cumin and cook, stirring, until the pieces are golden, about 5 minutes. Transfer to a serving dish, garnish with the chaat masala, scatter the crispy fried onions on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 3,245
Calories from Fat: 2,960

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