Marinade the chicken with salt, chilly powder, haldi and ginger garlic paste. You can also add curd to the marinade for better taste. Keep it in the marinade for an hour or two. Add oil or ghee to a pan, put jeera in it and add the chicken mixture and cook. Add potato wedges.
1 lb boneless chicken thighs, cut in 2 inch pieces (bone-in chicken or mutton can be used)
½ lb potatoes, cut in 2 inches pieces
1 tablespoon canola oil or Ghee (Indian-style clarified butter)
1½ teaspoon cumin seeds
1½ cups chopped red onion
1 tablespoon ginger garlic paste (4-5 gloves garlic & ½ inch ginger, grated)
½ cup shredded fresh coconut (desiccated coconut works too)
1 teaspoon ground red chili or Cayenne pepper
1 teaspoon Garam Masala OR substitute with ¼ teaspoon each ground: cinnamon, cardamom, cloves, black pepper)
1½ teaspoon salt, or to taste
1 cup (about 2 medium) chopped tomatoes
1 tablespoon jaggery OR 1 teaspoon sugar
1 teaspoon tamarind concentrate OR 1 tablespoon lime juice
2 tablespoon cider vinegar
2 tablespoons chopped cilantro leaves
This dish can be made in a deep pot with a tight-fitting lid, or in a pressure cooker (especially recommended for mutton.)
Heat canola oil or ghee; add cumin seeds and chopped onion. Cook the onion for about 5 minutes on a high flame, stirring occasionally till it gets a dark brown color.
Add the ginger and garlic, shredded coconut, chicken, potatoes, ground spices and salt. Cook on a high flame, stirring intermittently for 5-7 minutes, till you smell the aroma of the spices. Feel free to add a tablespoon of water at a time, as required to cook the spices and coconut.
Now stir in the tomatoes, jaggery or sugar, tamarind paste or lime juice, and cider vinegar. Add a cup of water or chicken stock.
Cook covered with a tight fitting lid for 10-15 minutes on a medium flame, till the meat and potatoes are done, adding more liquid if required.
If you’re using the pressure cooker, let the liquid come to a boil, close the lid and reduce to a low simmer after 2 whistles. Turn off the flame in 10-12 minutes for chicken and 12-15 minutes for mutton.
The consistency of this curry will be thick. Sprinkle chopped cilantro and taste for salt, adding more as desired.
You can serve Parsi Chicken Bafat with bread, roti or rice.