Happy New Year!.. Thought I’d start the new year with a simple low cal chicken recipe; to help me recover just a little from the party indulgences… .
I am not fussy about the ingredients I use to cooking… and there’s always the urge to try a bit of this and that to explore newer flavors even if very basic… As I was looked into my fridge to season my chicken; I thought why not try some English Mustard in the marinade… I used some to season the curry and gravy, and the results were definitely worth repeating!! Take a look …
500 -600 gms Chicken (cut into medium pieces)
1 tbsp (English mustard)
½ tsp – garam masala
½ tsp – cumin powder
½ tsp – chicken masala (any store bought brand)
½ tsp – red chilli powder
1 tbsp – ginger-garlic paste
½ tsp – turmeric powder
Salt to taste
1 tbsp oil
Marinating the Chicken: Wash and clean the chicken… Add all the ingredients to the chicken.. Prick the pieces so that the marinade seeps into the chicken, lending it flavor from within… Set it aside for around 45 mins-1 hr
Cooking the chicken: Take a frying pan shaped dish (so that the juices dry out faster and the pieces get evenly pan seared), add the oil to it… Once heated, add the marinated chicken and cook it on simmer for about 4-5 mins. Keep the lid on… (Ensure that all pieces are touching the surface of the pan)..
Now remove the lid.. You will notice that the marinade and the steam has lent a watery gravy to the dish…
Increase the heat… Remove the chicken pieces (by now they will already be quite cooked)… Allow the curry water in the pan to reduce to a thickish sort of gravy… add a tbsp. of beaten yoghurt to it.. let this cook out further… Taste.. add salt if required.
Now add the chicken pieces back to the pan and mix well in the gravy, so that the pieces are nicely coated… Add a little more water if you feel that the pieces aren’t coated enough… (note: this recipe doesn’t have too much gravy).. Cook for a few minutes and take off the heat
If you are the types who likes a little more gravy, then add all the ingredients in the marinade to a cup or so of water and reduce that to a thickish gravy.. Add to the prepared chicken before serving
Serving suggestions – garnish with coriander. Serve hot with Rotis/naan/rice or if you’ve used boneless chicken, cut them up into bite sized pieces and serve as starters!!
Now That's what I call food! 