Thread by @Iyervval

#FrugalIndian
1n 𝗚𝗼𝗻𝗱𝗵𝗼𝗿𝗮𝗷 𝗟𝗲𝗯𝘂-𝗟𝗼𝗻𝗸𝗮 𝗰𝗵𝗶𝗰𝗸𝗲𝗻, 𝗮 𝗿𝗲𝗰𝗶𝗽𝗲: Grind green chillies, ginger & garlic with yoghurt. Marinate chicken in it for 2 hours. See how thin the marinade is? It should be thin for the lactic acid to work it’s magic on the chicken.

2n grind the onions SEPARATELY. heat mustard oil & splutter cassia leaves & whole peppercorns in it. add the onion paste & confit on low heat till the raw smell goes but caramelisation mustn’t happen - remember, you’re NOT after browning.

3n high heat, squeeze the chicken dry, add to the pan + turmeric & salt. fry till the oil films. All surfaces of the chicken should seem white & cooked from the outside. THEN lower heat & add the liquid marinade, mix well, cover & simmer 10-15 mins. Smells INCREDIBLE already

4n while the chicken simmers, use a microplane grater to zest the Gondhoraj lime, carefully avoiding the pith. In a mortar & pestle, grind this zest with a bit of sugar used as an abrasive.

5n now continue cooking in low for 5 minutes WITHOUT the lid, this is the consistency you’re aiming for.

6n turn OFF heat & RAPIDLY add fresh ground pepper, the ground zest+sugar paste, Gondhoraj leaf & whole green chillies. You can also add a dash of boiling water used to clean out the mortar & pestle of its precious cargo. Cover IMMEDIATELY & allow this to rest for 10mins

7n squeeze in the Gondhoraj juice ...cover & give dum for 5 minutes (if using regular lime then avoid this dum, as Gondhoraj juice behaves differently from normal like juice losing its acidulant properties over a longer period of cooking)

8n finally after a further 5 minutes of resting with the heat off, anoint with jharna ghee & serve .... tadaaaaaa .. yum yum

9n ADDENDUM: yeah forgot to tell you .. after the lime juice but BEFORE the ghee, taste to ensure the seasoning. You should correct with sugar & salt. There should be the fire of chilli, the tang of lime, the intense aroma of Gondhoraj & the sweetness of sugar to offset & bind.

10/10 yum yum yum yum ... I’ve outdone myself!! Light & delicious .. always serve a green chilli or two per person so they can regulate the heat