The fondness for greens once made me incorporate fresh fenugreek leaves into the chicken gravy and the taste lingered on. Since then I started making use of fresh leaves in some of my non vegetarian dishes. This particular recipe is a favourite at home and something that I loved creating the first time round. Whenever a dry chicken dish is desired, this is one of the recipes the kids too love. The fenugreek leaves impart the dish a light bitter taste, and the onions give it the sweet taste, hence a bitter sweet experience.
Brown Sesame Chicken:
Adding sesame to the dish lends it the desired nutty taste, as well as the crunch. It acts as a source of fibre too. Sprinkling dry roasted sesame on the dish, as garnish, gives it a more appealing and desirable look. Food that is appealing to the eye results in tingling the taste buds. Eating home cooked food that is made using the fresh herbs is always a satisfying experience. Go ahead, try making this recipe and find out if it holds true for you too!
Lets get cooking my Brown Sesame Chicken recipe:
Onion- 2-3 medium sized
Fresh coconut- 1/2 grated (approximately 50 g)
Garlic- 5-6 cloves
Dry Kashmir chilli- 2 (It imparts a nice red colour.)
Red Chilli powder- 1 tbsp.
Garam masala (ground whole spices) – 1 tsp.
Salt- as per taste
Oil- 2 tbsp.
Fresh fenugreek leaves- 1 bowl (50 g)
Sesame – 50 g (Dry roasted)
Fresh green Coriander- finely chopped for garnish
The onions are chopped roughly and sautéed in pan with 1 tsp. oil till they are almost brownish in colour. The chilli should also be sautéed along with the onions in the pan. The fresh coconut too is cooked in pan till it is almost brownish in colour, taking care not to burn it.
These ingredients- coconut, garlic, red chilli and onion should be ground to a fine paste, little water can be used to get the fine paste.
Heat oil in pan on medium flame, add half the quantity of roasted sesame seeds, and then the finely ground masala paste. Cook it for 5-7 min on slow flame, add the red chilli powder and salt, and keep for 1 more minute. The oil should leave the ends of the fried masala, then add the cleaned washed chicken to which turmeric was coated. Mix all the ingredients and let the chicken cook on slow flame, no water should be added. When the chicken is almost done, add the finely chopped fresh fenugreek leaves and mix so that it gets nicely coated with the chicken and the masala. The leaves need to cooked only till the raw taste is gone, hence should not be cooked for too long. They should be visible, as well as green in appearance. Put off the gas flame, then sprinkle the garam masala on the cooked chicken and mix.
Garnish it with freshly chopped green coriander leaves and sprinkle the left over dry roasted sesame on top of the cooked chicken.