Recipe: Manisha's Chicken Pota Masala

Chicken lovers will certainly tuck into this fiery, yummy Maharashtrian curry by Manisha Kotian.
Tender chicken pieces are simmered in a rich, spicy masala that's delightfully spiked with black pepper and kasuri methi.

Ingredients

For cleaning the gizzards:

• 500 g chicken pota or pathri or chicken gizzards, diced
• 1 tbsp vinegar or lemon juice
• Salt, for cleaning the gizzards

Ingredients, continued

• 2 tbsp oil
• 1 tbsp ghee, optional
• 2 medium onions, finely chopped

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• 1½ tsp red chilly powder, adjust to taste
• 1 tsp brown dhania or coriander powder
• 2 tomatoes, finely chopped or pureed

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• 1 tbsp ginger-garlic paste
• 2 green chillies, slit lengthwise
• 1 tsp haldi or turmeric powder

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• 1 tsp garam masala powder
• 1 tsp jeera or cumin powder
• Salt to taste

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• Handful fresh green dhania or coriander leaves or cilantro, chopped
• ½ tsp black pepper powder, optional
• 1 tsp kasuri methi or dried fenugreek leaves, crushed, optional

Method

• Clean and wash the gizzards well using water, salt, vinegar/lemon juice to remove odour.
  Marinate with ginger-garlic, green chillies, turmeric, chilly powder, coriander powder, cumin powder, salt and keep aside.

Method, continued

• Heat the oil and the ghee in a heavy-bottomed saucepan or kadhai over medium heat and add the onions.
  Sauté until golden brown.
  Now add the tomatoes and cook till soft and the oil separates.

Method, continued

• Add in the chicken potas and stir well to coat evenly with the masala.
  Cover and cook over low heat till done.
  Take off heat, finish by adding the kasuri methi, black pepper which gives an irresistible aroma and spicy kick and serve with bhakris, rice, rotis.