Continuing from where I left yesterday, we landed in Muscat at around 10:30 pm. You can understand the excitement, that despite being so tired, I was not ready to settle down, so much that I started dozing in between speaking to her at around 2:30 am and she pushed me off to sleep. 😀 Oman celebrated their Eid on Monday, so her family all went off for their Eid prayers while we caught up with some sleep. After waking up, again we had a lot of chatting before we pushed off to their friend’s house for lunch. Even there, we wouldn’t stop talking and our host was surprised that we have known each other since school days, that is almost 25 years of our life! 🙂 I didn’t want to leave so soon, but then, we have to be thankful for the little we get, right? I am thankful that I got to see her again after 3 years, while I was least expecting it. While driving back, I realized how beautiful Oman is! Unlike the UAE where we see more of dessert, Oman is lined with plush farms filled with palm trees and banana trees! It was a real beauty to the eyes. We landed home at close to midnight and immediately hit bed. Yesterday, was start to the routine of the long working hours and shrunken time at home… I am suffering from withdrawal symptoms really…
Today I am sharing a recipe that I am really excited about. Normally, I prefer chicken roasts over fried chicken. I have had seen this recipe in my cutouts since years and have been wanting to try it. But what was stopping me was its “too-good-to-be-true” simplicity. All it has is a good amount of onions and limited spices. Onions, you ask me? Yes, onions! The fried onions is what makes this chicken fry utterly delicious. What more, it isn’t deep fried, it is shallow fried in its own stock, making it healthier. The description for the recipe read as “A colonial dish which is popular today for its simplicity and ease of preparation”. So that means this is a recipe that belonged to our pre-independence era, maybe! Whatever said and done, this is so simple that it is hard to believe that something as uncomplicated as this recipe can be really delicious! I really urge you to try this so that you can understand how I am feeling. We were literally fighting to wipe the pan off the caramelised onions! 😀 I have used my garam masala stock in this recipe and it gave an amazing flavor! Without much ado, off to the simple recipe…
- 1 kg chicken, cut into medium pieces
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp Kashmiri red chilli powder
- ½ tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- 2 onions, thinly sliced
- 1 tsp ghee/ butter
- Wash and pat dry the chicken. Rub in the powders and salt and allow to marinate for 10 minutes.
- Meanwhile, heat oil in a pan and saute the onions with a pinch of salt till golden brown.
- Add in the chicken and toss well.
- Cook on low flame for around 15 minutes or till the chicken is almost cooked, stirring occasionally.
- Add in the ghee/ butter and fry till dry.
- Serve hot with rice or chapathis.