The Hundred Foot Journey, Hassan’s dry chicken

a good book, cup tea and cake – perfect!

I’ve never been to India, but it’s on my bucket list. I love Indian food in all its colourful glory and aromas. The textures and combinations are a delight for the taste buds. What I really like is the small explosions of spices, one by one, it’s a surprise party in the mouth.  When I  received  The Hundred Foot Journey to review a few months ago, I was intrigued. But life took over, and I only read it last week. Once I started, I couldn’t put the book down.
Interesting journey of Hassan Haji, from the slums of Bombay, now known as Mumbai.  Leaving for London after the tragic  death of his mother. Family life in Southall and having to leave abruptly after an indiscretion to crossing Europe back and forth, a family trying to find themselves in a long period of mourning. Finally find themselves in a small village in France and the hilarity of customs and discovery of new plates.  I won’t tell you the end!  But I will tell you how one dish got me wondering and guessing the recipe. It was mentioned in the middle of the book was Hassan’s dry chicken.  A dish that changed from oily and heavy to a dry fried chicken to became a bestseller at Hassan’s grandfathers restaurant in Mumbai in the book. Not having the recipe detailed has driven me mad!  So with only a vague description I tried to make my version of it.

Hassan’s dry chicken recipe by Hot&Chilli

spices : Hassan’s dry chicken – my version

Ingredients for the Homemade masala, based on a generic recipe:
Cumin Seeds- 1 Tbsp
Dry Red Chilli – 8
Turmeric Powder – 1 Tsp
Coriander Seeds – 1 Tbsp
Dry Ginger – 2 pieces [I used  Ginger Powder – 1/2 Tbsp
Black Peppercorns- 1/2 Tbsp
Cloves – 8
Whole black Mustard Seeds- 1/2 Tbsp
Green Cardamom – 8
Fenugreek Seeds – 2 Tsp
Black Gram – 2 Tbsp
Fennel Seeds- 1 Tbsp
Cinnamon – 1 stick
Star Anise – 1
Nutmeg – 2 Tsp grated/powder
Mace- 1 Tbsp (I used powder)
Poppy Seeds- 1 Tbsp
Rock Salt – 1/2 Tbsp
Meat:
500g Chicken pieces
Dip:
Yogurt, black onions seeds and  chopped coriander mix

Hassan’s dry chicken – my version

Method
1. In a pan, I used a wok, dry roast all ingredients together for about 2 minutes in medium-low heat,  set aside and allow to cool.
2. Once cooled, grind all ingredients into a smooth powder using mixer or coffee/spice grinder or pestle and mortar.
3. Sieve the grinded powder through a  sieve,  discard any large pieces of spices. Store in an airtight container. When ready to use:
4. in a bowl, add the masala powder, half of yogurt and small chicken pieces, let it marinade for 2 hours.
5. dry fry in a pan until completely cook thoroughly.
6. Serve with yogurt & black onion dip and sprinkled with coriander.

Is that the recipe for Hassan’s dry chicken?  Who knows? The film will be released to the general public this Friday in the UK, can we find out the recipe for Hassan’s dry chicken? or has it been errased from the feature film? Is the book better than the film? Only way to find out:
You can buy the book at Amazon

Hassan’s dry chicken – my version

Disclosure: I received a review copy of this book free of charge from the publisher.

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