I have surprised my family and friends a lot by starting a cooking blog. :) This was quite expected. Actually it is quite unusual to me as well. :) :) But I'm enjoying this new job totally and what is making me more happy is when my friends are asking me for recipes ;)
These days I really think seriously about what to cook at dinner and way back to home in the evening I'm occupied only with those thoughts- what should it be, it should be of low oil, should be tasty so that S likes it and etc etc.
Last night it was- Doi-roshun-kanchalanka murgi or chicken marinated in curd,
garlic and green chili paste. Believe me it was really tasty.
At midnight when Papia, my friend pinged me and asked about a chicken recipe I thought of giving this one to her. Papia this is exclusively for you. Cook and let me know. Sorry for posting delay :) and hurriedly i am not able to upload the pic of the cooked dish. But I have a pic while marinating the chicken. Will upload the pic of the final cooked dish soon.
Ingredients
Chicken 1 kg (with
bone)
Curd 3-4 table
spoon
Garlic clove
12-15
Green chilies
8-10 (or as per your tolerance)
1 Big onion
Salt as per
taste
Turmeric
Any vegetable
oil 1 table soon
Tejpata 2-3
Methi seeds
Kasauri methi
1 tea spoon/ Tandoori Chicken masala Powder (optional)
Coriander
leaves chopped
1
slit green chili
Preparation
Make a fine
paste of the garlic and the green chilies
Chop the onion
Clean the
chicken and marinate.
For Marination
Now in a large
bowl put the chicken and add one by one
Curd 3-4 table
spoon heaped
Salt
as per taste (This is one time that I add salt to this dish)
Chili
Garlic paste
Turmeric
1/2 teaspoon
Refrigerate
the marinated chicken for 30 minutes.
Chicken to marinate |
Cooking
Heat a pan
with 1 table spoon of oil.
Temper with
tejpata and methi seeds
Add the
chopped onion. As it is light brown add the chicken, simmer the gas and cover
the pan.
After 15
minutes open the lid and stir. The chicken has released lot of water by now. Continue
to cook the chicken at simmer with frequent stirring; by 15-20 minutes the
chicken will be cooked. If you see the water quantity is still more then
increase the flame and let the water dry. This gravy will be medium dry. Add 1
tea spoon kasuri methi or tandoori chicken masala powder now. Once the gravy
reaches its expected consistency, switch off the gas.
Garnish with
slit green chilies and chopped coriander leave.
Serve with
roti or paratha
Lovely blog.. Keep it up… I kept thinking to start writing the recipes in one place, but as usual I don’t get enough time to do that. So from now on, I will rather pass those to you. You try those; if you like post it with pictures.
ReplyDeleteI have only one recipe in my blog, try this one.
http://rinikiblog.blogspot.com/2012/07/bon-appetite-with-fish-curry-sorshe.html
Thank you Riniki. Sure, dear...send me whenever you get time... I've just seen your recipe. Nice one will try and let you know
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