Spicy Oregano Chicken
On May 13, 2014 by Meghalee Das
Today’s guest post is a delicious recipe on Spicy Oregano Chicken written by Trisha Rudra. The dish has a unique flavor, as oregano is the only spice we have used, besides some red chili powder.
I have some wonderful friends who are also great cooks, and Trisha is one of them. Social media and networking sites have often been criticized as platforms where connections are “shallow”. Trisha is someone I have never met in my life but we have been online friends for over 4 years, linked by our love for the show, Supernatural. But our interactions go beyond that and among the many topics that we discuss, food is a common factor that ties us. Trisha is a freelance content writer and a former advertising student. Her hobbies include reading, cooking, music and traveling, not necessarily in that order. Recently, she has started her own online boutique and art website, and is focusing on those right now. Do check out her pages Rangan and Adroit Artistry and show some love!
Over to you Trisha!
Spicy Oregano Chicken is a simple and easy to cook recipe. It is perfect for the times when we want to eat something subtle but spicy, yet different from the usual dishes. It also does not use a lot of ingredients and can be eaten with rice, rotis, puris and even bread. We have used mustard oil to make Spicy Oregano Chicken, as it imparts a nice flavour and goes well with the spices. But you can substitute it with olive oil or vegetable oil too.
Ingredients:
Chicken: 1 kg or around 2 pounds
Oregano: 2 tbsp
Vinegar: 1 cup
Onion: 6 medium sized
Garlic: 7/8 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:
1) 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.
2) Make a rough paste of the ginger, garlic, tomatoes and half the onions. And chop up the remaining onions roughly into 4 quarters.
3) In a large wok/pan, heat 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.
4) 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.
5) Once the oil begins to leave the sides, add the chicken, red chili powder, salt and a little sugar.
6) Keep the flame on medium high to high and keep turning the chicken until all the water evaporates and the oil is released.
7) 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.
8) Serve hot with rice, parathas, puri or roti.
- 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
- 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.
