HAPPY COOKING-Chicken in Indian Masala

Dear Single,

I know, its time I catered your non-veg taste buds. This is for the holidays from your work and you definitely deserve something special. I will list TWO chicken recipes today, one as a snack to accompany your drinks(Any Kind) and the other to be served for your self and your friend(if in case he/she is being entertained).

For the first I would recommend you have 250gms of boneless chicken. For the main course a full bird which weighs not more than 500-600gms dressed.



For the snack you will need-

1. 250-300gms boneless chicken diced to 1''cubes(approx).

2. 04 Tps plain curd/yogurt.

3. 03 Tps cooking oil.

4. Salt to taste.

5. 02 tps ginger & garlic paste.

6. Ground 3-4 green cardamom seeds along with ground 2'' Cinnamon stick.

7. Red chilly, jeera/cumin,coriander, curry powder & cornflour 1 tps each. 1/2 tps turmeric powder.

8. 01 tps white vinegar/juice of 01 lemon(nimbu).

9. Diced fresh coriander.


Method


1. Take a bowl and put in the diced chicken along with the vinegar, 1/2tps ginger & garlic paste. Sprinkle in the ground cardamom with a little salt, hand stir to coat, and keep aside to marinate for about 30-45mts.

2. Beat the curd, and mix in half of all the powder masala.

3. In a frying pan on medium flame pour in the oil and when warmed up put in the marinated chicken and stir fry till chicken pieces start to brown on the edges and almost cooked.

4.Remove from fire and keep aside the fried chicken. In the same pan, immediately add the fried chicken. Continue to stir fry adding the remaining powder masala salt to taste.Now, pour in the beaten curd & as soon as the masala thickens and covers the chicken nuggets, remove from fire and on to a platter.

5. Dust on top a little curry powder,sprinkle lemon juice and garnish with fresh coriander.


Say cheers! and enjoy the snack along with your friend(s).




THE MAIN COURSE CHICKEN DISH THAT I AM LISTING BELOW CAN BE SERVED WITH CHAPATI/NAN OR ANY TANDOORI BREAD WHICH IS EASILY AVAILABLE FRESH FROM THE NEAREST DHABA/EATERY.



For this you would require the following:

1. As mentioned above you would require to have a 500gms dressed full bird. Disjoint it or get it done from your supplier.

2. 02 tps garlic & 03 tps ginger paste. 02 long green chillies sliced/diced.

3. 200gms tomatoes, pureed.

4. 100gms beaten curd.

5. One and half tps powder each of Red chilly, Jeer/cumin, Cinnamon,coriander and fenugreek/chicken masala.

6.75ml cooking oil and 02tps butter.



Method

1. In a deep kadai/wok, put in the oil along with 01 tps of butter.

2. When it heats up, put in the ginger,garlic and the sliced green chillies. Fry till garlic stars to brown.

3. Put in the chicken pieces and stir fry for 5-7minutes or till the chicken turns white all over.

4. Add all the dry masala along with salt to taste and stir fry till you start to fragrant smell of the masala frying, making sure that your chicken does not burn or break away from the bone.

5. As soon as you see the oil separating from the fried masala, pour in the beaten curd. Sir to mix well.Continue to saute.

6. When the curd starts to dry pour in the pureed tomato, add the remaining butter. Mix and cover for 02 mts. Your chicken is ready to be served.