Chicken Hotchpotch Roasted Recipe

There so many types of hotchpotch we cooked for our daily meal. Among them chicken hotchpotch is the best. You can cook it for guest entertainment or for any picnic. You can serve this dish with only salad or pickle.

Chicken Hotchpotch

Chicken Hotchpotch

Ingredients of Chicken Hotchpotch :

Ingredients for Hotchpotch :

  1. Polau rice- chinigura / kalijira / bashmoti – 1 kg
    2. Lentil Dal – 1 cup
    3. Mung Dal – 1 cup
    4. Onion – 3 tablespoon chopped
    5. Ginger paste – 1.5 tablespoon
    6. Garlic paste – 1.5 teaspoon
    7. Turmeric powder – 1 teaspoon
    8. Green chilies – 6 to 7 pieces
    9. Whole cumin – 1 teaspoon
    10. Cinnamon stick – 3 pieces
    11. Cardamon – 5 pieces
    12. Bay leaves – 3 small pieces
    13. Salt – to taste
    14. Carrot – 1 cup chopped
    15. Oil – 3 tablespoon

Ingredients for Chicken :

  1. 1. Chicken – 1.5 kg (12 pieces)
    2. Ginger paste – 3 teaspoon
    3. Garlic paste – 1.5 teaspoon
    4. Onion paste – 3 teaspoon
    5. Cumin paste – 2 teaspoon
    6. Coriander powder – 1 teaspoon
    7. Garam masla powder – 1.5 teaspoon
    8. Ground turmeric – 1 teaspoon
    9. Red Chili Powder – 1.5 teaspoon
    10. Salt – to taste
    11. Oil – 3 + 3 tablespoon

Other ingredients:

  1. 1. Ghee – 3 tablespoon
    2. Onion golden fried (beresta) – 0.5 cup
    3. Green peas / motorshuti – 1 cup
    4. Chicken preparation:

 

Methods of Cooking Chicken Hotchpotch :

Mix all ingredients written above for chicken except oil. Marinate for 20 minutes. Heat three tablespoon oil in a wok and place marinated chicken without gravy. Fry chicken 10 pieces until golden brown. Then heat medium flame two tablespoon oil, pour the marinating saute and gravy ‘ until water  absorb. Then add fried chicken pieces and 1 cup of water. Cover with lid it and cook on medium flame. Once cooked, then remove from flame and keep aside.

Hotchpotch preparation:

Heat oil and add onion, whole cumin, bay leaves, whole garam masala in a deep bottom pan.
Fry until brown. Then add rice-lentil and fry lightly. Now add all other ingredients for hotchpotch. Pour 6-7 cups of warm water and stir thrice or four. Add  chopped carrot, green chili and adjust salt. Bring to boil. Stir few minutes. Once water  absorb, keep a tawa under wok and reduce flame. Mention above the cooked chicken with gravy. Sprinkle fried onion and green peas. Keep covering with lid on a very low flame for 21-26 minutes. Remove from flame, add ghee and keep covering with lid before serving. Serve hot with boiled eggs and salad.
Enjoy!


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