I recently invited some friends over for dinner and was thinking about what I could make for the main course. Given the spread of preferences, I figured chicken would be the easiest protein to go with. But what to do with the chicken?
I was making a lot of other things which would take time (chaat, dal makhni etc) so wanted something which would be easy and fuss free. I ended up tweaking my Dahi Chicken recipe to make it into a drier, more spicy dish. Result – AMAZE!
I modified this a little to get it to become a little more moist and cooked it for my sister when she was visiting. She is a super cook herself and loves chicken. She is also not afraid to tell you when something isn’t as per her standards. So if she likes something, you know it’s a winner. And she loved this chicken! WOOHOO! 😀 *Happy Dance*
I also gave it a third round when one of my oldest friends was in town. Another vote of approval. I figured it’s about time this goes up on the blog 🙂
The recipe is super easy, relies pretty much on a good marinade. It needs minimal observation while cooking and results in this moist, delicious chicken which has soaked up all the lovely flavours of the marinade. There is no additional water added while cooking, so it has a slight gravy which comes from the chicken but apart from that is dry and has the masala coating the chicken nicely. Best had with chapatis and dal 🙂
It’s a super easy dish to put together, especially when you have people over. I recommend leaving it to marinate for at least 8 hours. However, in a time crunch, I’m sure an hour would be fine too.
Try this out and I’m sure this will become a part of your weekly dinner plans 🙂
1kg chicken curry cut (with bone)
5 tbsp yoghurt
1/2 tsp garlic paste
1/2 tsp turmeric (haldi) powder
1.5 tsp red chilli powder
1/2 tsp garam masala
1 tsp coriander (dhania) powder
1.5 tsp cumin (jeera) seeds
3 dried red chillies
1 tsp ginger powder
2 tbsp chopped fresh coriander
1 tbsp vegetable oil
salt to taste
- Wash and dry the chicken pieces.
- Mix the yoghurt, turmeric, red chilli powder, salt, garlic paste, garam masala and coriander powder in a small bowl. Taste to check for salt and chilli.
- Marinate the chicken in this mixture for at least 8 hours (in a rush, an hour works too)
- Once ready, heat oil in a wok/kadhai. Add the cumin seeds and dried red chillies.
- As the cumin splutters, add the chicken to the pan. Sear on all sides, on high heat, for 3-5 minutes. This will give a nice golden-brown colour to the chicken pieces and seal in the flavour.
- Lower the heat, cover and cook for 25 minutes.
- Add the ginger powder, check for salt and cook for another 10-15 minutes till the chicken is cooked through. Should be moist and not overcooked.
- Garnish with fresh coriander and serve 🙂