• ½ kg boneless chicken, curry cut
• ½ cup dried cranberries
• 2 onions, chopped
• 2 tomatoes, choppedr
• 20 gongura leaves
• 1 tbsp ginger garlic paste
• 1 tsp mustard seeds
• 7 – 8 curry patta
• 2 green chilis
• 1 tsp pepper powder
• 1 tsp spice mix (equal parts of laung, elaichi, and cinnamon)
• ½ tbsp turmeric powder
• Salt to taste
• 100 gm Quinoa
• 2 tbsp chopped dried cranberries
• 2 tbsp chopped almonds
• Banana Chips
Boil the quinoa for 12-14 mins. Once done add the cranberries and almonds and mix well. Set aside.
In a pan heat the oil and add mustard seeds. Once the mustard seeds start to splutter, add the ginger garlic paste, green chilies, curry patta, and chopped onions.
Sauté until mixture becomes pink in color. Next, add the gongura leaves, tomato, chicken, pepper, spice mix, turmeric and salt.
Sauté for about 7-8 minutes until the oil is separated from the mixture and the chicken is seared.
Next, add 1 cup water to the chicken and simmer until the masala is thick and of coating consistency, should take approximately 10 minutes.
To assemble the dish, plate the quinoa in the center and surround it with the Gongura chicken and the banana chips.
About Saransh Goila:
Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.