Monday, 26 January 2015

DAHIWALI CHICKEN



Singapore is getting hotter every day with almost no rain. Weather forecast says this will remain for the next three months. Being selective about food and keeping it less spicy is so important. If I prescribe more  light fish curry and less chicken in such a scenario, my son will stop eating. A mother cannot accept this. So I thought if chicken is to be prepared regular at home, it has to be made in such a way that it does not become taxing on our stomach. It is not the chicken that is harmful....it is the spicy curry which is the source of all troubles. After stepping into Singapore  I have got flexible and accepted that curries other than red and spicy ones can be equally tasty. There are so many healthy ways of cooking chicken...grilled...baked...sauteed....

We were having fish curries for the past 3-4 days followed by an all vegetarian day on Saturday because of Vasant Panchami. Before someone started to revolt, mamma felt Sunday menu should have a chicken item. This Chicken  dish is done only with plain yogurt, garlic paste, onion and pepper. To make you believe me I am proceeding with the recipe.

INGREDIENTS :
Chicken : 500 gm
Plain Yogurt : 250gm
Garlic Paste : 2tbsp
Onion : 2[medium]
White Pepper Powder : 1tsp
Black Pepper Corns : 8-10
Bayleaf : 1
Salt : As required
Turmeric Powder : 1tsp
Oil : 3tbsp

METHOD :
Wash and marinate the chicken with beaten yogurt, white pepper powder, 1tsp salt, turmeric and 1tsp garlic paste. Keep covered for 2 hours. Peel, wash and slice the onions.

Heat oil in a wok. Temper oil with a bayleaf and the black pepper corns. Add the sliced onions. Fry till translucent. Add the remaining garlic paste. Add salt. Fry till the paste separates from the oil. It should not brown.

Add the marinated chicken with all the marinade. Fry at medium to high heat for 3-5 minutes stirring continuously. Now lower the heat and cover. You have to uncover and stir every 3-4 minutes to avoid sticking.

The yogurt will release water, so you may not require to add water. After 40-45 minutes you can see the gravy thickening. You may add 1/2 small cup water and cook for another 5 minutes. Its done. Its a no-turmeric dish.

Serve with thin plain rotis...tastes amazing!! Salads to go as sides!!




2 comments :

  1. This has been saved for future use. It looks like great chicken!

    The Old Fat Guy

    ReplyDelete