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Chicken with Lie Pata
Ingredients:
Chicken raw -1 Kg
Ginger - 50 gms
Garlic - 30-40 cloves, depending on size.
Turmeric Powder(Haldi) - according to color
Salt - according to taste
Lie Pata - 2 muthas OR Mustard leaves
Curd - 150 gms
Olive oil - total of about 10 tbs
Green chilli (lots)
Preparation:
1. Smash the ginger, garlic & lots of green chillies (depends on how hot you can eat) in the chopping board. The idea is not to use the grinder.
2. Marinate the chicken with the above mixture, turmeric powder(haldi), salt, 4 tbs of olive oil, 150 gms of curd(the normal sour curd that we get from Diary).
3. Let it rest for 1.5 - 2 hours.
Lie Pata: It is a leaf just like Mustard leaves, but better in taste than Mustard leaf and a little bitter. Found in NE, I have not seen it outside. Since you won't find Lie pata other the NE, you can use Mustard leaves too. Tastes almost the same.
It's other uses are in making saag(sarsoo ka saag) or in Fish items, along with mustard seeds paste.
This is how Mustard leaf looks like, almost similar to Lie Pata:
4. Keep the Mustard leaves soaked in a tumbler for 30 mins for the dirt to get off the leaves.
5. Wash the leaves carefully and collect it in a plate.
6. Using Kadai, boil water. When the water starts boiling soak the leaves in the boiling water, let it remain there for 1 or 2 minutes, until the colour of the leaves change to dark green. Take it out, rinse water and keep them aside.
Since there would be a handful of leaves, I suggest you do the above 2 - 3 times, until all leaves have been treated. This also leaves germs and small insects out of the leaves for the final cooking.
7. Use 4 tbs of olive oil and heat up the Kadai.
8. Add already cut onions (3 medium sized should be enough) in the kadai. When the onions starts turning pinkish, add the marinated chicken.
9. Keep stirring in medium heat for like 20 mins.
10. Cover the kadai and let it cook on reduced(minimum) flame for 15 mins. Stir it once, and let it cook again in reduced flame for another 10 mins.
11. Increase the flame, add water & stir the mix once. Let it boil for 5 mins. Taste the salt, if needed add more.
12. Add the Mustard leaves/Lie pata and let it cook for another 10 mins.
And voila! It is done.
This type of cooking chicken is without external scents like garam masala, bay leaf etc, cuming powder or red chilli powder. So the ginger, garlic has to be double the amount what we normally use to cook chicken & smashed not grinded. Also this dish is primarily hot, so add green chillies according to your taste.
Ingredients:
Chicken raw -1 Kg
Ginger - 50 gms
Garlic - 30-40 cloves, depending on size.
Turmeric Powder(Haldi) - according to color
Salt - according to taste
Lie Pata - 2 muthas OR Mustard leaves
Curd - 150 gms
Olive oil - total of about 10 tbs
Green chilli (lots)
Preparation:
1. Smash the ginger, garlic & lots of green chillies (depends on how hot you can eat) in the chopping board. The idea is not to use the grinder.
2. Marinate the chicken with the above mixture, turmeric powder(haldi), salt, 4 tbs of olive oil, 150 gms of curd(the normal sour curd that we get from Diary).
3. Let it rest for 1.5 - 2 hours.
Lie Pata: It is a leaf just like Mustard leaves, but better in taste than Mustard leaf and a little bitter. Found in NE, I have not seen it outside. Since you won't find Lie pata other the NE, you can use Mustard leaves too. Tastes almost the same.
It's other uses are in making saag(sarsoo ka saag) or in Fish items, along with mustard seeds paste.
This is how Mustard leaf looks like, almost similar to Lie Pata:
4. Keep the Mustard leaves soaked in a tumbler for 30 mins for the dirt to get off the leaves.
5. Wash the leaves carefully and collect it in a plate.
6. Using Kadai, boil water. When the water starts boiling soak the leaves in the boiling water, let it remain there for 1 or 2 minutes, until the colour of the leaves change to dark green. Take it out, rinse water and keep them aside.
Since there would be a handful of leaves, I suggest you do the above 2 - 3 times, until all leaves have been treated. This also leaves germs and small insects out of the leaves for the final cooking.
7. Use 4 tbs of olive oil and heat up the Kadai.
8. Add already cut onions (3 medium sized should be enough) in the kadai. When the onions starts turning pinkish, add the marinated chicken.
9. Keep stirring in medium heat for like 20 mins.
10. Cover the kadai and let it cook on reduced(minimum) flame for 15 mins. Stir it once, and let it cook again in reduced flame for another 10 mins.
11. Increase the flame, add water & stir the mix once. Let it boil for 5 mins. Taste the salt, if needed add more.
12. Add the Mustard leaves/Lie pata and let it cook for another 10 mins.
And voila! It is done.
This type of cooking chicken is without external scents like garam masala, bay leaf etc, cuming powder or red chilli powder. So the ginger, garlic has to be double the amount what we normally use to cook chicken & smashed not grinded. Also this dish is primarily hot, so add green chillies according to your taste.
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