Steamed(Dum) Chicken Wings in Panch Phoron

Dum Chicken Wings with Panch Phoron

Panch Phoran or the 5 spices:(Fennel,Nigella seeds, Cumin seeds,Mustard seeds,Fenugreek seeds) is an ingredient used in most kitchens of Eastern India especially Assam,Bengal and Orissa. Whereas cooking vegetables with panch phoron is the commonest the roasted panch phoron is also in used in tomato chutney.The application of the panch phoron in the Non Veg recipes is a twister. The spices generate an off beat aroma and gives a tangy flavour to the dish.

The leg and wing meat of a Chicken are especially fleshy and smooth as opposed to the breast pieces which are somewhat dry.This is primarily due to the nature of functioning. The legs and wings are used for movement and hence are fleshy.Whereas the breast meat yields a larger quantity  of meat, but I find the legs and wings tastier.Amd  whereas chicken legs are always used in curries and other recipes, I didnt forget the equally tasty chicken wings for this recipe.
We took a chicken wing and cut into two equal pieces at the joint. There were a total of 18 such pieces and the intention was to make a dry starter with panch phoron and garam masala.

For someone residing in Calcutta I suggest you to try the Fried Chicken Wings available at Bar B Q.They are excellent and go very well as starters to any meal.

Even though the cut of meat for this recipe was inspired by Bar B Q, but the inspiration was very much limited to that only. The recipe was a whole new conoction of mine and it was especially tasty with a thorough North Indian touch.

Marinade:
Ingredients:

• Chicken Wings - Each wings cut into 2 at the joints: 18 pcs. 
• Vinegar - 2 tsp
• Salt - To taste.
• Vegetable Oil - 2 table spoon.

Procedure:

• Mix all the ingredients for the marinade and keep aside for 2 hours.

Braising:
Ingredients:

• Onion - 100 gms. Half made into a fine paste and remaining diced.
• Garlic - 5-6 cloves.Crushed.
• Ginger - One 1/2 inch piece. Crushed.

Whole Spices:

• Garam Masala - 3 green cardamons,5 cloves,1 inch piece of cinnamon stick, 5-6 crushed black pepper.
• Panch Phoron - 2 tsp of panch phoron.
• Dry Red Chillies - 2

Powdered Spices:

• Turmeric Powder - 2 tsp
• Cumin Powder - 2 tsp

Vegetable Oil - 4 table spoon.
Salt - to taste.

Procedure:

• Pour the vegetable oil in a pan and wait for it to be hot.
• Once hot, add the entire whole spices.  
• When they start to sputter and crackle add the ginger and garlic
• The aroma of the mixture will gradually shift from being spicy to garlic-y. Add the onion slices at this point.
• When the onion becomes brown, add the marinaded chicken wings and the onion paste. This should be done by 10-12 mins.
• Add the powdered spices and salt(according to taste). 
• Turn the heat to high and stir the mixture thoroughly. The colour of the chicken pieces will gradually change to brown.
• Gradually the oil will start to separate from the mixture.This will require around 15 more minutes. 
• When the ingredients have turned dark brown, and the mixture looks thick and oily with minimum gravy turn down the heat .

The Dum(Steaming):

• Transfer the chicken wings to a container and seal it.
• Set the gas oven to low temperature. 
• Let the chicken pieces cook for 15 mins. The chicken should become soft and should get roasted by the heat.  This gives the chicken a great flavour.

Goes great with beer.