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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, May 22, 2013

Pudina Chicken




TO MARINATE

Skinless, Bone-in Chicken…2lb (cut into small pieces)
Yogurt…………………………....3 Tablespoons
Chilly Powder………………….1/2 Teaspoon
Turmeric Powder…………….1/4 Teaspoon
Salt as per taste

TO GRIND

Mint leaves……………………...1 ¼ cup (Roughly chopped)
Coriander leaves/ Cilantro...1 ¼ cup (Roughly chopped)
Green Chilly…………………….4-5 (I used 2 Jalapeno)

TO SAUTE

Oil…………………………………..2 Tablespoons
Crushed Whole Spices………6 Cardamom, 10 Cloves, 3 One inch Cinnamon pieces)
Chopped Onion………………..2 cups (Chop really small)
Ginger-Garlic paste………….2 Teaspoons
Lemon Juice……………………1/2 Teaspoon

METHOD

Marinate the Chicken with all the ingredients in the marinade section and keep aside for 30 minutes.
Grind together Mint, Coriander and Green Chilly into a smooth paste and keep aside for later use.
Heat oil in a pan and saute the crushed whole spices until fragrant. (Don’t forget to crush them really well.)
Add Chopped Onion and saute till translucent. Add Ginger- Garlic paste and continue to saute until the raw smell is gone.
Add the marinated Chicken and saute for a while. Add 1½ cups of water and let it boil.
Once boiled reduce the flame and cook it on a medium flame.
When it is half cooked add the ground paste and let it finish cooking.
When all the water is absorbed and the Chicken is cooked properly, add the lemon juice, mix and serve hot.

1 comment:

Priya Suresh said...

wat a tempting pudina chicken.