In fact this recipe is adapted from one my husbands mother makes. When she makes it she uses something called Khattai, a dried mango that lends a subtly sour flavour to her dishes. I had not heard of Khattai until I was married and even now use it quite sparingly so I decided to leave it out of those Gobi Chicken. If you do have it then simply add it to the dish with the Gobi.
What makes Gobi Chicken Good
The process for this dish is straightforward. You saute onions, add a little crushed garlic, spices, saute chicken, tenderize, add cauliflower, cook till done. Then in that last five minutes you add the transformative things - the crisp julienne-d ginger, chopped scallions, minced cilantro, sliced chillies, some freshly cracked pepper and a squeeze of lemon juice to finish it off. Suddenly you’ve gone from a standard chicken dish to a truly special one. Whereas I love having Gobi Gosht with paratha on my indulgent days Gobi Chicken is best suited to some chapati or naan. They are perfect for sopping up the masala and are a great counterpoint to the lighter brighter flavours of Gobi Chicken. Making this Gobi Chicken? Don’t forget to let me know what you think! I love hearing from you guys! Want to share a pic? Even better. Tag me on Instagram @flourandspiceblog - Happy Cooking friends! Like it? Want to try it? Pin it!
