Bongs (slang for Bengali) can’t think of (read don’t appreciate) any chicken recipe that doesn’t include onions and ginger. The Bengali tongues have developed a sort of a muscle memory that makes us believe a good chicken dish can only be cooked with onions and we’re no exceptions. Yet, on a weeknight when we realized our this week’s grocery shopping hasn’t been impeccable as a result of which not a single onion was left in the pantry. It was late in the evening and none of us wanted to make another trip to the store after a tiring day’s work. Hence, we decided to try going onionless this week and came up with this recipe. Necessity is indeed the Mother of Invention!
- 8 chicken drummies, trimmed off the fat
- 5-6 cloves of fresh garlic
- 2 teaspoonfuls of whole coriander seeds
- 2 large tomatoes
- Whiskey for an adult-only recipe (yes, we’re still hung over from the prawn dish)
- 1 tablespoonfuls of each of turmeric and red chili powder
- Salt to taste
- Fresh cilantro
- Dry roast the whole coriander seeds in a skillet and grind them to a coarse powder in a dry grinder.
- Heat olive oil in a skillet and add grated garlic to it.
- Add the chicken drummies and stir-fry with turmeric, red chili powder and salt.
- Coat the drummies with the half of the freshly ground coriander powder and sautee until the drummies turn golden brown.
- Add the tomatoes and cook until they get tender.
- Add some whiskey (I’ll leave the amount entirely up to your discretion, depending on who’s tasting the dish).
- Cover the skillet and let it cook at low heat for 25-30 minutes.
- Garnish with fresh cilantro, the remaining half of coriander powder and dive into the dish.