Spicy, hot, little tangy, tender; I meant the pictures. I am too innocent. Anyway, my job here is to describe, discuss the pictures and I should concentrate on that. I think Chicken has an universal approach, at almost every non-veg eating home, throughout the world. A handy, healthy thing, it is easy, a pleasure to cook, given it takes least time to prepare. Its loved by my men. Whatever way you cook it, its tasty! I think its easy level of cooking makes it popular with all, from working women to bachelors. And you do not have to give much effort in the process. Extremely popular in my home, its almost an everyday affair. With Google in hand, I am absolutely relaxed, confident I won't get bored following the same recipe, force them eating it.The chapati lovers at home loves it dry at times. Last week, I had some boneless pieces, was thinking what should be the quickest way to prepare them, I was not in mood for an elaborate process. This recipe has no originality. You will see I used curry leaves alongside Punjabi garam masala, garnished with spring onion; later thought I may be promoting Harmony actually through this dish. You need less ingredients to prepare this, the outcome is surely to make you happy.
Chicken[boneless] : 500 gm
Tomato : 2 big
Curry Leaves : 8-10
Onion : 2 big
Green Chilli Paste : 2 tsp
Garlic Paste : 3 tbsp
Ginger Paste : 1 tbsp
Red Chilli Powder : 1 tsp
Garam Masala Powder : 1tsp
Coriander Powder : 1tbsp
Turmeric Powder : 2 tsp
Salt : As required
Bay Leaf : 1
Oil : 4 tbsp
Lemon Juice : 4 tbsp
Spring Onions to garnish.
METHOD :
Wash, marinate chicken pieces with lemon juice, salt, 1tsp turmeric powder for about 2 hours. Wash, cut, deseed, roughly chop tomatoes. Slice onions thinly, wash. Get your ginger-garlic paste ready.
Heat oil in wok. Temper with bay leaf. Add sliced onions. As they turn golden brown, add curry leaves, stir 1 or 2 times. Add ginger-garlic paste. Saute until raw smell goes away and you get the nice aroma of fried ginger-garlic.
At this stage, add tomato pieces, salt required. Saute until tomato boils, blends with spice paste well. Add red chilli powder, turmeric powder, coriander powder. Fry until oil separates from spices.
Add Chicken along with marination. Mix well with spices. Stir at hight heat for 5 minutes. Lower heat to minimal, cover. Stir every 3 minutes. No need to add water. It will be cooked in water released.
When chicken pieces are almost tender, add Punjabi garam masala. Stir well, cook further covered until all of water is absorbed. Its a dry dish. The cooking may take 40-45 minutes.
Once done transfer into a serving bowl, garnish with spring onions. It is to be served with naan / kulcha / chapati / paratha / plain rice / pulao.
No comments :
Post a Comment