Chicken became staple these days, son loves it, the man seems happier to get a plate of roti & chicken, unless served a plateful rice with a nicely cooked fish curry. Chicken recipe needs variations, we need not get bored eating same curry every other day.
It is absolutely necessary for a fish lover like me to prepare chicken to that level of perfection where I am tempted to have a plateful of chicken curry & rice within minutes. Given my medical condition, I am forced to curtail my carbohydrate intake, hence the proteins I take needs to be tasty, nutrient rich. To strike a balance between taste and nutritive value is what we need.
My senior and junior can give you 10 points instantly in favour of this popular bird. They love it, of course with flatbreads, they are okay with toasted bread too. I called it a popular bird considering it's wide range of acceptability, cost effectiveness. It is the most common type of poultry in world, a major source of egg, meat worldwide. It's meat being soft, it's easy, quick to cook.
This simple recipe of Cashew chicken is perhaps a descendant of Shahi Murgh which is a richer version that calls for delectable spices. May be the original recipe was invented in Royal kitchens. Since I have no research on it, its better to go straight with the recipe. I have used less spices in it preferring a mild taste, a bit sweet rather than hot, spicy.
INGREDIENTS :
Plain Yogurt : 100 gm
Cashew Nuts : 4-5 [raw]
Raisins : 5
Melon Seeds : 1/4 tsp
Black Peppercorns : 1 tsp
Bay Leaf : 1
Red Chilli Powder : 1 tsp
Onion : 2
Garlic Paste : 2 tbsp
Salt : As per taste
Oil : 2 tbsp
Ghee [clarified butter] : 1 tbsp
METHOD :
Wash, cut chicken into slightly bigger sizes. You may ask your vendor to cut. Beat yogurt, add to chicken. Add salt, marinate for 2-3 hours.
Slice onions. Add to blender cashews, raisins, melon seeds; blend to a smooth paste. Heat oil or ghee in a wok. Temper with bay leaf, black peppercorns.
Add onion slices, fry until golden brown. Add garlic paste, fry until raw smell goes away and it releases nice aroma. Add spice paste, keep stirring for 2-3 minutes. Add salt, chilli powder. Fold in well.
Add chicken with marinade. Stir, cover cook at low heat. Check, stir every 5 minutes to avoid burning, sticking at the bottom. Your chicken should be ready in 40 to 45 minutes.
Transfer to serving bowl. Have hot accompanied by choice of bread or rice, pickle.
No comments :
Post a Comment