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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.