The star ingredient in this recipe is Asafoetida, or Hing. In it’s raw, powdered form, this spice gives off a pungent smell. When it is heated in ghee or oil and mixed with turmeric, it enhances the flavor of the curry and adds multiple health benefits to your dish! It is a digestive aid and a natural antimicrobial. This is a simple dish that is full of flavor.
Preparation time: 30 minutes
Serves: 4-6 people
First, to marinate the chicken add ginger paste, chili paste, turmeric powder, salt, 1 tbsp mustard oil to the chicken.
Cover it and leave it aside for at least 2-3 hours but ideally overnight.
To cook the chicken, heat a pan over medium high heat and add mustard oil.
Spread the oil around and add the bay leaves, whole cumin seeds, hing
Let cook until the seeds starts to pop.
Now add the marinated chicken
Heat for about 3-4 minutes with occasional stirring.
Then add the tomato, coriander powder, turmeric powder, salt, and optionally, cayenne pepper.
Heat for another 4 -5 minutes then open the cover.
Cook till the chicken pieces become soft.
Turn off the heat when the desired consistency is achieved.
We usually serve Hing Chicken with hot steamed rice or chapattis.