Bhindi Chicken (Okra and Chicken)
Blog: cookingwithnelo.com
Servings: 4
Ingredients
- 8 tablespoons cooking oil - divided
- 1 pound (500 g) okra - aka bhindi or ladyfinger, cut into bite-size pieces (Note A)
- 1 tablespoon garlic paste
- 3 medium tomatoes - finely chopped. Use Roma tomatoes
- 2 small green chilies - finely chopped, adjust quantity to spice preference (Note B)
- 1 teaspoon cumin powder - aka ground cumin
- ¾ teaspoon kashmiri chili powder
- ¼ teaspoon turmeric powder - aka ground turmeric
- 1 teaspoon tomato paste - canned (Note C)
- 1 tablespoon kasuri methi - aka dried fenugreek leaves
- 1.25 teaspoons salt - divided
- 1 teaspoon black pepper powder - aka ground black pepper
- 1 pound (500 g) boneless chicken - cut into bite-size pieces
- ¼ cup ginger - finely julienned
- 1 tablespoon lemon juice - or lime juice
- some fresh cilantro - aka coriander, finely chopped, for garnishing
Instructions
- Start by heating 4 tablespoons of cooking oil in a wide pan over medium-hight heat. Once the oil is hot, add the cut okra/bhindi. Sauté the okra until it's no longer slimy, about 6-8 minutes. Remove the okra from the pan, set it aside.
- Let the pan cool down a bit, then add the remaining 4 tablespoons of oil to the same pan over low heat. Add the garlic paste and sauté for a few seconds. Then add the chopped tomatoes and green chilies. Stir everything together, cover the pan, and let it cook for 10-15 minutes or until the tomatoes are fully softened. Mash the tomatoes a few times as you go.
- Next, mix in the cumin powder, Kashmiri chili powder, turmeric powder, tomato paste, kasuri methi, salt, and black pepper powder. Add 3 tablespoons of water to keep the spices from burning. Keep cooking and stirring on low heat until the oil starts to separate from the mixture.
- Turn the heat up to high, add the chicken pieces to the pan, and stir until its color changes. Add ⅓ cup of water, cover the pan, and let the chicken cook through on low heat for about 10-15 minutes. Stir occasionally.
- After the chicken is cooked, put the cooked okra back into the pan along with half the mentioned quantity of julienned ginger and the lemon or lime juice. Cook everything together for an additional 3-4 minutes, or until the okra is heated through.
- Garnish with chopped fresh cilantro and the remaining julienned ginger. Serve with roti/chapati, naan, paratha, tortillas, or rice, and enjoy!
Notes
Note A: Okra/bhindi – In countries outside of South Asia, you’ll likely find pre-cut bhindi in the freezer section of most desi stores. I prefer it over fresh since it saves prep time. Just make sure it’s thawed before cooking. And if you’re using fresh okra, be sure to pat it dry before cutting, or it’ll get slimy.
Note B: Green chilies – I use small green Thai or bird's eye chilies, but you can swap in milder locally available options. Both green and red chilies work, just adjust the amount based on how much heat you want.
Note C: Tomato paste – Not to be confused with tomato sauce or pureed tomatoes. You'll find it in cans or tubes at the store. I know this recipe calls for just a little, and if the storage of leftover paste is a concern, see the 'Top Tips' section in the blog post above for a great method.