This recipe is one of my oldest recipes. I have been cooking this chicken from when bro got married. My sister in law does not cook often, but when she cooks she makes gems. I learnt most of the recipe from her who in turn learnt it from her cousin aunt. It is a hand me down recipe marked with experience and memories. My twist on the recipe is that I do not use a drop of oil. Health watchers might want to binge on this one.
My food word for this recipe would be succulent.
When you go out shopping look for;
Chicken
Yogurt
Salt
Pepper powder
Dry red chillies
Fenugreek seeds
The recipe would be;
Marinate for at least four hours a kilo of chicken on the bone with three hundred gms yogurt, salt to taste and one and a half tbsp pepper powder.
When you set to cook, you leave the chicken on your kitchen top to allow it to come to room temperature. If you are cooking for a party you at first take one and a half tbsp oil in a wok and allow it to warm. If you are cooking for your family for a regular day just warm a wok well. The rest of the recipe is common to both the processes.
Next you add one tsp Fenugreek seeds and two whole dry red chillies. Allow the seeds to sputter in the heat and the chillies to turn brown. Now add the chicken along with its entire marinade. Stir well. Cover with a lid and keep at medium low flame. Every now and then take off the lid and add a level tsp of pepper powder. Continue this till the chicken is soft and cooked and the colour takes on a silver-gold shade. There will not be much gravy but there will be a sauce for your flat bread or pao or paratha to dab into. The chicken is tangy, peppery and juicy. You will enjoy a healthy dish guilt-free.
Fenugreek seeds come with a good amount of nutritional value which is an added benefit.
