Chicken with Yogurt, scented with aromatic whole spices

26 Jan

I was reading this article in the Guardian recently, and I thought to myself, “Hmm…I cook meat in yoghurt all the time.” So I thought it fit that I should share my recipe too.  In its current form, its more a curry and not a Bake, but it very well could be.

 

Spices are essential to this dish. No being miserly with these.

I have to give my Mum the credit for the recipe, though the one below is more of a quick-fix, student budget solution. Again, full points for versatility ( you can even take just the chicken pieces from the ready dish and put them in your sandwich).

What you need:

For Marination:

4 chicken breast fillets cut into square-inch pieces

150 gm plain yogurt

1 tsp  turmeric

1 tsp red chilly powder (you can put in less depending on how hot you want it)

1 tsp ground coriander seed powder

1/2 tsp ground black pepper

Mix all the above ingredients and leave aside.

Note: They say the longer you marinate the chicken the better, so even if you’re doing it in a hurry, try and marinate it at least for an hour before you start making your dish.

 

Marinate the Chicken. Dont be afraid to mix with your hands!

For the dish

1/2 tsp turmeric powder

1/2 tsp ground coriander seed powder

2-3 petals of garlic, chopped

1 inch ginger, chopped

2 Bay leaves

3-4 cloves

3-4 cardamom

1 inch Cinnamon

2-3 medium sized onions-chopped fine

2 potatoes – chopped into 2 pieces each

2 tbsp tomato puree

5-6 tbsp oil

1 cup water

salt to taste

What to do:

In a deep vessel heat the oil on a high flame. Once the oil is heated add the bay leaves, cloves, cardamoms cinnamon, tumeric powder, coriander seed powder and fry for a minute.

 

Smells awesome already...slurrp!

Add the chopped garlic and ginger and fry for one more minute. Keep moving the mixture around constantly to prevent it from burning.

Now add the finely chopped onion into the oil and fry over medium heat. Once onions are soft brown add 2-3 spoon of water and let the onions melt (cook for about 10-15 mins). Now add the tomato puree and stir.

Then add the marinated chicken and the potato, add half a cup of  water, mix them well and let the chicken cook over medium heat. Incase you need to add  more water add warm water only.

 

Frothing in the pot. Almost there...

Its done!

Enjoy it with rice, bread, roti or just by itself. I gobbled it up with Roti.

 

Mmm...so warm and comforting.

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