December 12, 2015

#EasyRecipe - Healthy Hassle- Free Chicken Curry

I get many requests from my readers to provide them some easy and healthy recipes which will be hassle free and don't require to spend hour after hour in the kitchen. Even my sister always asks for easy and tasty recipes who resides in abroad and can't get much time to spend in the kitchen as her overactive son keeps her dancing around him all the time. So I decided to start a series of  #EasyRecipes that will be healthy, tasty and will be hassle-free. Now this chicken curry is my all-time favourite. It goes perfectly as an accompaniment of a light meal or as a party dish. Only it depends on the cooking timing and a bit changes in the Ingredients. Like if you are making it for a party the recipe will ask for some extra oil to make it a bit rich. The portion of the powdered Masalas can be increased too. The cooking time will be a bit longer until the juice gets reduced and turns the dish to a thick gravy when the chicken gets completely cooked. The preparation time is very less. I cooked mutton in the same manner. Will post the recipe soon. So let us move to the recipe and enjoy it:
#EasyRecipe - Healthy Hassle- Free Chicken Curry
Chicken cut into pieces -  700 - 800grm
Potato - (Optional - as much you want)
Chopped Onion - 2 big
Whole Garlic  cloves - 4 -5 + handful
Ginger paste: 1 & 1/2 tspn
Tomato - 1 small
Yogurt - 2 tbspn
Turmeric Powder - 1 tspn
Cumin Powder - 1 tspn
Coriander Powder - 1spn
Red chili Powder - 1 tsn (more or less as per your taste)
Whole Garam Masala - 2 each
Oil - 1 tspn (See note #1)
Ghee - 1/2 tspn (optional)
Salt as per taste
1. Wash the chicken thoroughly. Drain out all the excess water and keep aside.
2. In a grinder paste all the ingredients except the handful of garlic cloves, whole garam masala, and oil.
3. Marinade the chicken with the mixture for half an hour or so.
4. Heat oil and ghee in a deep dense pan or a Kodai. Add the whole Garam Masala and a handful of whole garlic gloves. Stir it till the garlic cloves are semi brown.
5.  Add the chicken and Saute on high flame for 5 mnts.
6. Then Cover a lid and let it be cooked in a low flame unless it is done. If you want to add potato (See note #2) then add it. Don't forget to give a stir in between. 
7. It will take approximately 30 to 40 minutes (more or less) to cook depending on which type of chicken (Boiler or frozen ) 
8. You can have it as a light chicken curry that goes perfectly with rice or with a thick gravy that perfectly accompanies with roti. Whatever consistency you like to have, cook the chicken in that way.  For thick gravy when the chicken is almost done please cook on high flame until the juice evaporates. 
9. There is no need to add water. The enough juice gets released from the chicken that helps to cook the chicken completely. But if you feel water is needed then please add warm water not cold water directly.
1. Any oil (Mustard, Sunflower or Olive oil) can be used. Now if you want to make this dish for a party then I would suggest you, to add a little oil extra (1 or 2 tbspn). You can increase the portions of the Powdered masalas too..
2. If you are adding potato then please keep on an eye that the potato should not be over cooked. If the potatoes are done but the chicken needs to cook for few more minutes then please take out the potatoes and add it again when the chicken is completely done.

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