2tbspEast Indian Bottle MasalaSee notes for substitutions.
12flakesGarlicCrushed for flavor
3tbspGhee (Indian clarified butter)
400gPoha (Beaten Rice)
Chop the onions long and the chillies fine and fry for 5 minutes with 3 tbsp ghee.
Add in the crushed ginger and garlic, and salt and continue to stir for 7 minutes.
Add in the crushed cardamoms and cinnamom powder.
Add in the East Indian bottle masala and chicken pieces with 700 ml water and stir occasionally on medium fire for 10 minutes.
Once the chicken is cooked, add in some of the mint leaves and coriander, the juice of two limes and stir.
Turn the flame off. Add in the poha and leave to rest for 10 minutes.
Stir again and garnish with the rest of the chopped mint leaves and coriander before serving.
We never use fixed amounts of ingredients. So feel free to add or remove as per your taste.
If you cannot find bottle masala in nearby stores, use a 2:1 mix of garam masala and chilli powder.
Gluten free as long as your ingredients are properly sourced.
Poha or beaten rice is available in the Asian section of supermarkets. You can also buy it on Ebay or Amazon.
Recipe for the Special East Indian Chicken Tope from TheWingedFork.com To read more background and get instructions copy this link to your browser! https://thewingedfork.com/eastindian-tope-chicken-with-beaten-rice/