Kalia de poulet - Chicken Kalia

The blend of sweet and spicy spices make this a rich dish that is usually served on special occasions such as Eid , the muslim festival . It can be accompanied with basmati rice, bread or naan and usually a carrot salad. This is chicken Kalia as I remember my grandmother making it .

INGREDIENTS

1 kg chicken legs and thighs
1/2 kg potatoes peeled and fried
1 cup of golden fried onions
1 tsp of spanish saffron soaked in a little bit of warm milk
1/4 cup of coriander leaves chopped
1/4 cup of mint leaves chopped
2-3 green chillies
1/3 cup of ginger garlic paste
1/4 cup of crushed onion
1 cup of full fat yoghurt
2 tbs of roasted ground cumin seeds
1 tbs of garam masala
1/2 tsp cardamom powder
1/2 tsp nutmeg powder
2 sticks of cinnamon
6 eggs boiled and peeled
salt to taste
4-5 tbs oil
1/2 cup of warm water


METHOD

Marinate chicken with ginger garlic paste, salt and yoghurt overnight
Add all other dry spices including cinnamon sticks , mint leaves, coriander leaves , green chillies , onion paste and 3/4 of fried onions
Mix until all chicken pieces are well covered with spices, herbs and yoghurt and allow to rest another 30 mins or so
Heat oil in a pan
Add marinated chicken and fry for 5 mins
Add potatoes and water
Mix well and cook covered on low heat for 20 mins
Add eggs and saffron milk and cook uncovered for another 10 mins
Kalia is done once oil starts to separate from the gravy which should be thickened by that time
Add rest of fried onions and serve hot


TIP :
Before frying potatoes add salt and a little bit of yellow food colouring - This will give the potatoes and nice golden colour in the kalia