In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
The fried chicken tender enough while outer skin is crisp and flavourful soaked in home made spices. The advantage of spices and yogurt not only makes the gravy creamy but also touch slight sourness to your taste bud. Steamed rice and few garden salads along with chicken yogurt gravy will be one of a perfect main dish for any time lunch or dinner.
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- 250 grams chicken pieces, small pieces
- 1/2 cup yogurt
- 1 medium onion, finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon redchilli powder
- 2 - 3 green chillies, sliced
- 1/2 teaspoon coriander powder
- 1 bayleaf
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- garam masala
- mustard oil
Preparation of Masala:
- 1 onion
- 5 - 6 garlic cloves
- small ginger piece
- 3 - 4 cloves
Clean and rinse chicken pieces. Marinate chicken pieces (1 tsp mustard oil, pinch of turmeric and lemon juice) for half an hour. Then discard the marinated water.
In a pan smoke 3 to 4 tsp mustard oil. Now add all the chicken pieces and fry over medium flame till light brown. Then take them out in a plate.
In the same pan again heat 3 tsp oil and let it smoked. Caramelised sugar, add bay leaf, turmeric, red chili powder and onions. When onions are turned light brown in colour add prepared masala paste into it and fry the masala until aromatic.
Now add fried chicken ,coriander powder and garam masala. Combine them well and saute for 1 minute over medium flame.
Now add curd and salt. Stir fry the masala coated chicken pieces and pour 1 cup of water into it.
Over high flame when one bubble appeared in the gravy, partially cover the pan and cook until get thick gravy around 15 minutes over lower flame.
Garnish green chili over the gravy before serving on bowl.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Susmita Tripathy