Spicy Oregano Chicken is a simple and flavorful dish, perfect for those days when you want to eat something subtle yet different from the usual dishes.
Author: Meghalee Das
Recipe type: Main
Cuisine: Indian
Serves: 6-8
Ingredients
Chicken: 1 kg or around 2 pounds
Oregano: 2 tbsp
Vinegar: 1 cup
Onion: 6 medium sized
Garlic: ⅞ cloves
Ginger: 1 inch piece
Tomato: 1 medium sized
Diced potatoes: 4 medium sized
Salt to taste
Red chili powder: 2 tbsp
Sugar: ½ tsp
Mustard oil: 1 ½ cup
Method
Marinate the chicken with vinegar and 1 heaped tablespoon of oregano. Add sufficient salt for the chicken and keep it covered inside the fridge for 3 hours.
Make a rough paste of the ginger, garlic, tomatoes and half the onions. And chop up the remaining onions roughly into 4 quarters.
In a large wok/pan, heat up the mustard oil. You can adjust the amount of oil depending on how oily you want the gravy. Fry the potatoes until golden brown and keep aside.
To the same oil, add the chopped onions and fry until translucent. Now add the paste we made earlier and sauté everything till the raw smell leaves.
Once the oil begins to leave the sides, add the chicken, chili powder, salt and a little sugar.
Keep the flame on medium high to high and keep turning the chicken until all the water evaporates and the oil is released.
At this stage, add the fried potatoes and one cup of water. Sprinkle the remaining oregano and cover. Reduce the heat and let the chicken simmer for 15 minutes. The gravy should be nice and thick, almost dry.
Serve hot with rice, parathas, puri or roti.
Recipe by The Saffron Platter at https://thesaffronplatter.com/1007-spicy-oregano-chicken.html