Source: Roz Dhan ("Terence")
The art of cooking has evolve with the evolution of mankind. Since the day men learn the art of cooking in fire, it has to great extent change the modus operandi of cooking. Gradually coming to know different species and technique to give food the best taste remains the masterpiece of human civilization.
To start with, let's start with how to get the best taste of a live chicken. Boil water to minimum 45°c which makes you easy to clean the feather. Take out the inner part of the chicken and leave the liver for chatani. Start frying the chicken while mixing the species with warm water. The logic behind this is that it will save energy (cooking gas) at the same time retain the taste of the chicken. The best species which you would like to add to the curry comes down to cilantro (locally known as Sah Maroi).
Cover the curry pot with a fitting cover without letting any steam escaping from the pot. Cook for minimum 30 minutes. Then minimize the flame of your gas stope and cook for minimum 10 minutes. Taste whether the salt and chilli are perfectly added and then make necessary addition.
credit: third party image referenceMoving on to chatani, crash the chicken liver along with fresh king chilli (raja marcha) along with garlics. Now you are ready to taste the best chicken cuisune. If you are still to discover the real taste of chicken you can always try out this simple technique which will never discourage you to discover more. The method is simple and just need that little passion and enthusiasm to try out different things which will help you realize your naiveness.
credit: third party image referenceYou can have a sip of wine or a peg of your favourite whiskey to add more taste to your curry. For me, I always love Rockford which I start loving after my best friend introduce it to me. Its the best combo I have ever tasted and it will never forget.
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