Chicken Lollipops

798

Ingredients:
Chicken Lollipops – 5, washed and dried
Oil – 1/2 tsp + 1 1/2 tsp
Mustard Seeds – 1/4 tsp
Fenugreek Seeds – 1/4 tsp
Curry Leaves – handful
Small Onions – 3, julienned
Tamarind Extract – 2 tblsp, thick
Jaggery – 1 tsp, grated
Salt as per taste
Coriander Leaves – handful, chopped
Lime Juice – 2 to 3 tsp

For the marinade:
Oil – 1/2 tsp
Salt – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp

For the masala paste:
Oil – 2 tsp
Dry Round Red Chillies – 4 to 5
Dry Long Red Chillies – 4 to 5
Ginger – 1/2 tsp, chopped
Garlic – 4 cloves
Green Chillies – 2
Cumin Seeds – 1/2 tsp
Coriander Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Black Peppercorns – 1/4 tsp
Cinnamon – 1/4 inch stick
Cloves – 3
Curry Leaves – few
Coriander Leaves – handful
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Method:
1. Combine the marinade ingredients in a bowl.
2. Rub them onto the chicken lollipops.
3. Cover and keep aside until required.
4. Heat oil for the masala paste in a frying pan.
5. Add all the masala paste ingredients except salt.
6. Stir-fry for a minute or two.
7. Grind them together with salt and little water to a fine paste.
8. Heat 1/2 tsp of oil in an another pan.
9. Fry the marinated lollipops until golden brown.
10. Remove and keep aside.
11. Heat 1 1/2 tsp of oil in the same pan.
12. Fry the mustard seeds, fenugreek seeds and curry leaves for 45 to 60 seconds.
13. Saute the onions till soft.
14. Add the ground masala paste and fry for 2 minutes.
15. Add a little water and stir well.
16. Now add the tamarind extract and jaggery. Mix well.
17. Add salt and the chicken lollipops.
18. Fry till dark brown and evenly coated with the masala.
19. Reduce flame and add little water.
20. Cover the pan with a lid and cook till the lollipops are tender.
21. When the oil has risen to the top and the masala is thick and gravy, switch off the flame.
22. Remove and transfer to a serving plate.
23. Garnish with coriander leaves and lime juice.
24. Serve.