DAHIWALI CHICKEN

This island city 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 important. If I prescribe more  of light fish curries and less chicken in such a scenario, my son will stop eating. A mother cannot accept this. Hence, 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 the troubles. Lean meat is good for our body, the reason why I do not quit chicken though I do not love it much! After stepping in here, I have got flexible and accepted that curries other than red and spicy ones can be equally tasty. There are healthy ways of cooking chicken...grilled...baked... light curries! 

We were having fish curries for the past 3-4 days followed by an all vegetarian day on Saturday because of Vasant Panchami / Saraswati Puja. Before someone started to revolt, mamma felt Sunday menu should have a chicken item. This Chicken  dish is done only with plain yogurt & few other ingredients. To make you believe me I am proceeding with the recipe. Although I have added some amount of water to the curry towards the end, this dish tastes best without the addition of water, allowing to cook it in the yogurt mix! For that, use 200-250gm of plain yogurt for every 500gm of chicken!

INGREDIENTS :

Chicken : 1 kg
Plain Yogurt : 400-500 gm
Garlic Paste : 2 tbsp

Ginger Paste : 2 tsp

Green Chilli Paste : 1 tbsp
Sliced Onion : 1 medium tea cup
White Pepper Corn : 1 tsp
Black Pepper Corn : 8-10
Bayleaf : 1

Dried Red Chilli : 3-4
Turmeric Powder : 1/2 tsp

Salt : As Required
Oil : 3-4 tbsp

METHOD :

Wash and marinate the chicken with a spice mix blending together yogurt, white pepper corns, green chillies, salt, turmeric, ginger & garlic pastes! Keep covered for 2 hours. 

Peel, wash and slice the onions.

Heat oil in a wok. Temper oil with  the bayleaves, dry red chillies and the black pepper corns. Add the sliced onions. Fry until brown & crisp!

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

After about half an hour of cooking, the yogurt will release water, so you may not require to add water. I did add I coffee mug of water, slitted green chillies, cooked for another 10 minutes at low heat, without a cover!

Served with flatbread varieties, it tastes amazing! A salad has to go on the side!