AMLAN'S BABA-CHICKEN

Amlan Roy
Partner Investment, London
What this dish means to me
In a household used to eating moderate to highly spiced Indian food, we needed something for a toddler as well as older in-laws that would be tasty, nutritious and not too rich to digest. Cooking it for my two daughters on demand, often just off a plane from Asia or Latin America, was a way to beat off any jet lag. Weekend lunch and dinners this was a dish that the family could have, depending on how many pieces of chicken were had. This dish would always be accompanied by a yellow masoor or yellow moong daal, fried aubergine (potatoes sometimes) and rice. Indian mango or chilli pickle were there for the adults who could consume more spices.

SERVES
4-6

MINUTES
30

DIFFICULTY
4/10

INGREDIENTS
500-600 grams boneless chicken breast
2-3 medium size brown onions
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp plain yoghurt
1 tsp paprika powder
4 tbsp vegetable/olive oil2 small tomatoes
2 small green chilli (optional)
4-5 medium potatoes
1.5 tbsp salt
1 tbsp turmeric powder
1 handful of coriander leaves
Tips & Variations
Can add Indian Ghee to it.
Can add Red Chilli Powder for more spicy and red colour (although paprika does it too).
Can add Basil leaves while frying the onions and garlic too.

Step 1
Chop onions and peel potatoes. Cut the chicken pieces in roughly 2 inches square or so. A typical chicken breast piece gives me 4 small pieces, 500 grams gives 10 pieces approx.
Step 2
Heat oil in cooker for 2-3 minutes then add the chopped onions, at same time set the potato pieces for boiling on medium heat in a separate pan for approximately 12 minutes or even 15 minutes until soft but not mash like, check with a fork.
Step 3
When onions get deep brownish after 5 minutes of heating oil, add the chicken pieces, also add garam masala powder, turmeric, salt garlic and ginger stirring them altogether over 10 minutes on medium heat.
Step 4
Add the chopped tomato and garlic along with the boiled potatoes (cut quarter or 1/6th size of medium sized potatoes).
Step 5
Add Paprika Powder, chopped coriander leaves and Yogurt, If anyone amongst guests likes chillies, then add 2 uncut whole green chillies to suit their palate.
Step 6
Keep stirring as you keep a watch over it. Cover the sauce pan or pressure cooker fort next 5-10 minutes depending on how tender you want the chicken. I prepare it well done so that a 1-year-old or a 90 year old can eat the chicken.
The whole process should take no more than 45 minutes.