Chicken Misal

As you may know, misal pav is a popular fast street food in Maharashtra, and almost all Indians enjoy it. I enjoy any kind of chicken dish, as well as misal. I recently went to a dhabha and saw a menu that mentioned chicken misal. Okay? I said. So we got this chicken misal. We tried this new misal pav version. The taste of chicken misal was truly amazing; my taste buds will never forget the flavour of chicken misal pav.


First and foremost, chicken misal pav is a non-vegetarian version of traditional Veg Misal Pav. Don't be confused, it's basically the same as our regular misal wait wait, just the preparation is different. Because I believe that no misal tastes the same, but the chicken kheema, spices, and flavours in it really make it delicious.


As a matiki usal, I made chicken kheema, and misal tarri as a chicken curry or kat which is equivalent to misal rassa or tarri. Then I served it with our pav/bread roll/bread slice/bun with Mix Namkeen/Mix Farsan, chopped onion, coriander, and lemon wedges.


Preparation time: 10 minutes

Cooking time: 35 minutes

Serves: 2


Ingredients:

1 kg Chicken kheema

5 onions, finely chopped

1 tbsp each Ginger and garlic paste

1 tbsp Garam masala

2 tbsp Chilli powder

1 tsp Turmeric powder

3 medium tomatoes, finely chopped

5 tbsp Oil Salt to taste


For the Spicy Curry (kat or misal curry / कट/रस्सा):-

2 onions, finely chopped

2 tbsp Oil

1 tbsp each Ginger and garlic paste

2 medium potatoes boiled, peeled and chopped

1 tbsp Chilli powder

3 tbsp Malwani garam masala

½ tbsp Turmeric powder Salt to taste


To serve:-

1 cup Farsan

2 medium onions finely chopped

¼ cup finely chopped fresh coriander

4 buns / pav (पाव)

Lemon wedges


How to cook?

  • First, heat the oil in a large pan or kadai, then add the chopped onions and sauté them until they turn pinkish transparent in colour.

  • After that, add the ginger and garlic paste and continue to sauté. Mix in the turmeric and chilli powder. Finally, add the chopped tomatoes and sauté until the masala begins to release oil.

  • Add chicken kheema and mix well until the masala is well combined with it. Finally, add garam masala, salt, and mix well.

  • Cover with a lid and cook until the chicken kheema is thoroughly cooked. It will only take about 20-25 minutes to cook. In the meantime, prepare the kat/spicy curry.


For the Spicy Curry (kat or misal curry / कट/रस्सा):-

  • Heat the oil in a deep large pan, then add the chopped onions and cook until they turn pinkish in colour. Then add the ginger and garlic paste and sauté for a few seconds more.

  • Mix in the turmeric powder, chilli powder, Malwani garam masala, and boiled peeled and chopped potatoes.

  • After thoroughly mixing it with the potatoes, add 1 litre of water or chicken stock, salt and set it aside to boil. Bring it to a boil, then cover it with a lid and leave it to simmer. It only takes 5-10 minutes on medium heat to simmer. It takes 5 minutes on high heat.

Now let's serve it:

  • In a bowl, combine the chicken kheema with the Spicy Gravy/ kat/ Misal curry, 3-4 tbsp farsan, onion, and coriander, and serve with a lemon wedge and Pav.

Tips:

  • To increase the spiciness, add Kolhapuri or Malwani Misal, chicken Masala, or garam masala.

  • You can serve it with a boiled egg wedge on top.

  • I made a spicy misal which you can adjust to your liking.

  • I mixed Kashmiri Red chilli powder with Misal masala to make the curry more colourful and spicy than usual.

  • I only use water for kat or spicy curry because this rassa or gravy is used for chicken misal.

  • Instead of water, you can use chicken stock in kat.


Tried this recipe?

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