Eid Mubarak to all who are celebrating Eid today. In today’s post Jaffar of Jaffar’s Feast has come up with a finger licking yum recipe. The medley of sour plums and chicken is so wonderful. This recipe by Jaffar reminds me of the Iftar dinners at my Hyderabad cousins house. Jaffer is very new to blogging, he has started his blog in March this year. His blog is loaded with droolicious Hyderabadi delicacies. He believes that food should be a multi-sensory experience. He says he is a food explorer not a glutton.
Ramadan in Hyderabad is month long festival observed by Hyderabad irrespective of cast and creed. The city comes to live with bustling of activities such as shopping, haleem hopping, or just roaming to enjoy the festivities. Fasting to feasting is personified here.
Hyderabad is considered as one of the top destination to visit in India during Ramadan. With impeccable cuisine and rich Muslim heritage, mainly the old city near Charminar is where all the hustle and bustle of Ramadan continues all month long. Famous Hyderabadi Haleem is exclusively prepared during Ramadan and People here goes on Haleem hopping thats tasting Haleem of famous eateries and joints.
Apart from Haleem and Biryani other famous dishes are Pattar ka gosht, Pasandey, Boti kebab, Nihari and the list goes on and on which one can enjoy here. In this last 10 days of Ramadan Eid shopping continues whole night long with of course feasting too.
Aloo Bhukara Chicken
- 500 gms Chicken
- 2 Onions
- 100 gms Yogurt
- 1 tbsp. Ghee
- 2 tbsp. Oil
- 1 tsp. Red chili powder
- 1/4 tsp.Turmeric powder
- 1/4 tsp. Garam masala powder
- 1 tsp. Cumin powder
- 1 tsp. Coriander powder
- 2 tsp. Ginger garlic paste
- Salt to taste
- 3 Plums chopped
- Coriander leaves for garnish
- fresh Plums chopped for garnish
- Marinate chicken with yogurt, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
- Slice onions and golden fry in oil.
- Add ghee , ginger garlic paste to fried onions saute.
- Add marinated chicken cook till chicken is tender.
- Add garam masala powder and chopped plums. Cook for another 3 minutes.
- Garnish with coriander leaves and chopped fresh plums. Serve with naan.
Thank you Jaffer for being part of ‘Global Ramadan Event – Joy From Fasting To Feasting – VIII’.
NOTE: You can find updated list of entries @ Joy From Fasting To Feasting – VIII.