Pan Chicken (chicken With Betel Leaves)
Pan chicken is a unique recipe which has its root in muslim community of Murshidabad district of west bengal. Murshidabad is known for betel cultivation and this recipe has evolved as a extention of betel usage. Betel is a good source of calcium.
Chicken 200 grams (7 ounce)
Lime juice 1 lemon
Ginger – garlic paste 1 tablespoon
Onion 50 grams (chopped )
Capsicum 50 grams (chopped )
Kashmiri Red chilli powder 1 tablespoon
Salt 1 tablespoon
Betel leaves paste 1 tablespoon
Curd 3 tablespoon
Refined oil 4 tablespoon
Ghee 2 tablespoon
Marinate the chicken with ½ tablespoon of salt and lime juice for one hour. Whisk the curd and betel paste together and keep aside.
Heat oil and ghee together in a karahi. Put chopped onions and sauté for 2-3 mintues.
Add chopped capsicum, ginger- garlic paste, kashmiri lal mirch powder and fry.
Add the marinated chicken and cook on low flame with the lid on for 20 mintues.
Check if the chicken is done. Finally add the curd and betel paste and cook for 2-3 mintues more. Take it out and serve hot with chappati.