Pauruti, Half Boiled Egg and Chicken Golmorich

Ingredients

• 4 large Egg (Preferably at room temperature to prevent cracking)
• 4 cup Water (For boiling the eggs)
• 0.25 tsp Salt (For seasoning, to taste)
• 0.25 tsp Black Pepper (Freshly ground, for seasoning)

Instructions

1. 1

   Boil the Water

   • Fill a medium saucepan with enough water to cover the eggs by at least 1 inch (about 4 cups).
   • Place the saucepan on high heat and bring the water to a full, rolling boil.
   • While the water is heating, prepare a bowl of ice water for the ice bath later.
2. 2

   Cook the Eggs

   • Once the water is boiling, carefully lower the eggs into the water one by one using a slotted spoon.
   • Reduce the heat slightly to maintain a steady, gentle boil (this prevents the eggs from cracking).
   • Set a timer immediately. For a very runny yolk, cook for 5 minutes. For a classic 'jammy' but still runny yolk, cook for 6 minutes.
3. 3

   Shock and Serve

   • As soon as the timer goes off, use the slotted spoon to immediately transfer the eggs from the boiling water to the prepared ice water bath.
   • Let the eggs sit in the ice bath for 1-2 minutes. This step is crucial as it instantly stops the cooking process and preserves the perfect yolk consistency.
   • To serve, place an egg in an egg cup. Gently tap the top with a spoon to crack it, then peel away the top part of the shell.
   • Alternatively, crack the eggs into a small bowl.
   • Season with a pinch of salt and freshly ground black pepper. Serve immediately with toast soldiers for dipping.

Ingredients

• 500 g Chicken (Bone-in, curry cut)
• 0.5 cup Curd (Plain, whisked until smooth)
• 4 tsp Ginger Paste
• 4 tsp Garlic Paste
• 0.5 tsp Turmeric Powder
• 2 tbsp Black Peppercorns (To be coarsely ground)
• 1.5 tsp Salt (Adjust to taste)
• 3 tbsp Mustard Oil
• 2 medium Onion (Thinly sliced)
• 3 pcs Green Chili (Slit lengthwise)
• 1 tsp Garam Masala
• 0.5 tsp Sugar
• 1 cup Water (Hot)
• 1 tbsp Ghee
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, whisked curd, 2 tsp of ginger paste, 2 tsp of garlic paste, turmeric powder, 0.5 tsp of salt, and 1 tbsp of the coarsely ground black pepper.
   • Mix thoroughly to ensure each piece of chicken is evenly coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2. 2

   Prepare the Gravy Base

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is very hot and slightly smoking, then reduce the heat to medium. This process removes the oil's pungency.
   • Add the thinly sliced onions and sauté, stirring frequently, for 10-12 minutes until they are soft, translucent, and have turned a deep golden brown. This step is crucial for the gravy's flavor and color.
3. 3

   Cook the Aromatics and Chicken

   • Add the remaining 2 tsp of ginger paste and 2 tsp of garlic paste to the pan. Sauté for about 1 minute until the raw aroma disappears.
   • Add the marinated chicken along with all the marinade to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.