I am sure many of you are not aware of traditional Indian and Pakistani cuisine. That is why, I would like to clarify this onething before talking about today’s post. As presumed, these cuisines are not at all unhealthy or fattening, provided the usage of oils and spices is moderate. Infact, the spices used are not only for flavour, but they have proven health benefits that have been a part of Ayurveda since hundreds of years. Many American and European medical practitioners are now leaning towards Ayurveda to implement its benefits in treating their patients.
I will not go into the details as today’s post is about a recipe. There are many complicated dishes and curries that are relished by many, but find them very difficult to cook. So, I have compiled a very simple 3 step recipe for you to enjoy as a starter OR with flat breads OR even rice, if you wish.
DRY CHICKEN KADAI
The list may seem extensive, but apart from the spices, the other ingredients are present in most kitchens. The powdered spices can be kept for many months in air tight containers.
200 gms of diced Chicken breasts (chicken thighs of you like)
1 large tomato for garnishing
1 teaspoon of kashmiri red chilli powder ( This adds the vibrant red colour and has less heat.)
1 teaspoon of coriander powder
1 teaspoon of cumin powder
1/2 lime squeezed
1/2 tsp of turmeric powder
2 tablespoon of yoghurt( non fat if you wish)
1 black cardamom (optional. It adds a smokey flavour to the dish.)
1 large onion
1 green chilli
4 garlic cloves
1 inch piece of ginger
coriander for garnishing
1/2 tablespoon of olive oil
salt to taste.
Step 1- Marinate chicken pieces in red chilli powder, turmeric powder, cumin powder and coriander powder, lime juice and yoghurt and 1 tablespoon oil of your choice, but not extra virgin olive oil or grapeseed oil. They will burn and taste bitter. The longer you marinate, the more flavour will intensify. Let’s say overnight. If you do not have time, then marinate just before you start the other steps.
Step 2- In a food processor or blender, add chopped onion, green chilli, garlic cloves and ginger. Blend until smooth.
Step 3- In a non stick vessel, add oil and black cardamom. Pour in the blended onion mixture and cook on medium to low until it softens and raw smell disappears. Once the water has evaporated and onions have slightly browned, add the marinated chicken and stir continuously on high flame. After a minute or two, you will notice that the spices have started to give out their oils. Once that happens, add 1/4 cup of water. As it starts to boil, add salt and let the chicken cook on low until soft. Keep on low so the chicken doesn’t stay raw and the spices don’t get burnt.You want bit of wet consistency not fried chicken bits.
Depending on the chicken, it can take around 15-20 minutes to tenderise if it has been allowed to sit in the marinate for long enough.
Once cooked thoroughly, garnish with chopped tomato and coriander leaves. Serve!
– Leave the chicken overnight with the same marinate and keep the chunks bit larger and enjoy a fiery barbecue chicken over the weekend.
-Serve with flatbread or pita pockets and relish with some mint chutney, thin sliced lettuce, tomato slice and some crispy fried onion bits.
-Do not ever cook chicken that is cold, it will harden, especially chicken breasts.
-Always add bit of oil while marinating chicken breasts.
There you go.
Thank you so much for reading. Also, if you like quick and easy recipes, do let me know your suggestions.