Chickens wings with hot fresh naga in dry Basar masala.
Chicken wings with skin cut into niblets.
Quarter measuring cup oil bay leaf
1 cinnamon stick
2 onions sliced
1 fresh naga sliced optional (you can use fresh sliced green chillies)
1 garlic bulb, chunky chopped
2 tbsp tomato puree in 2 tbsp water
3 tbsp Basar powder
2 tsp salt
Half teaspoon of cumin and coriander powder
1 tsp turmeric
1 tsp chilli powder
1tbsp Kasuri methi
Half green pepper sliced
Handful fresh coriander
Add oil to non stick pan.
Add whole spices and fry till aromatic.
Add wings and garlic and salt.
Fry for about 5 mins.
Add onions and naga, stir and cook for couple of minutes. Add all the powdered spices and cook this for few more minutes.
Add tomato puree, methi and cover and cook till wings almost cooked (break one to check).
Add green pepper and cook now to dry, just have masala sticking to wings.
Garnish with fresh coriander serve.
It’s a quick flash type dish, cooked on med to high, stirred often but left to cook in its own juices. Each time it dries too much you cover to create steam and moisture, uncover and cook!
Adjust heat to your taste.
Please use Kashmiri Basar powder, I use the East End hot one as I like the flavour, it has delicious taste.
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