Brown the chicken in a pressure cooker in 2 tbsp of butter. Add 4 cups of water and cook till done. Debone and flake chicken, and save the stock (liquid). (Later, you can boil bones with scraps of veggies for stock for soup.) Melt 1 teaspoon of butter. Cover and cook spring onion rings and capsicum rings with chilli powder for 4 to 5 minutes. Mix maida in 2 tbsp of stock (not hot) and add to the cooked onions. Stir on low fire for 2 minutes.
Mix tomato puree, ketchup, and chilli sauce and add to onions. Add chicken pieces and 1 cup of chicken stock. Cook till sauce is thicker.
Cook on medium flame for 10 minutes with the lid closed.
Method for potato balls:
Mix mashed potato, 1 teaspoon of butter, milk, and salt, and cook for a bit. Add grated cheese. Take off fire; mix and mash. Form 1" balls.
Heat the ghee on a high flame.
Dip balls in egg and place in the plate of breadcrumbs; sprinkle more on top till coated. Do not handle or press the crumbs. Fry till light brown. To serve:
Add cream (optional). Take off fire.
Turn onto rice dish.
Decorate with peas and hard-boiled egg slices.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.