My two girls are greatly fond of chicken curries – the more they get, the more they crave for it. Every time I buy chicken they ask for ‘curry with a difference’. Creative me – I never run out of ideas. This time, in the cold of winter when they wanted chicken curry, I came up with this recipe of ‘Chicken in yogurt gravy’ which is delicate and light. To my pleasant surprise it turned out delicious! So here we go with the recipe….
Chicken drumsticks 500 g
Yogurt/curd 1 and 1/2 cup
Large onions 2, thinly sliced
Garlic paste 1 tsp
Ginger paste 1 tsp
Chili powder 1 – 2 tsp
Turmeric powder – 1 tsp
Garam masala – 1 tsp
Juice of 1/2 lime
Fresh coriander – 1 handful, washed and chopped
Salt to taste
Any cooking oil – 1 tbsp (I used mustard oil)
Mix yogurt with ginger-garlic paste, chili powder, garam masala, turmeric powder, salt and juice of lime.
Add chicken to this mixture and leave aside to marinade it for 15-20 minutes.
Heat oil in a pan and saute the sliced onions until golden brown.
Add marinated chicken and stir fry for 4-5 minutes.
Add rest of the yogurt mix and keep stirring every now and then.
Add chopped coriander and simmer for 20-25 minutes or until meat separates from the bone.
Recently a friend was visiting from Mumbai with her four-year old son. Her son is extremely fond of tandoori chicken. I had prepared home-made spaghetti with lots of veggies and tomato sauce, which did not appeal the little boy as he wanted only chicken. I had four whole skinned leg pieces of chicken in my refrigerator that I could use. I was short of time to marinate chicken but still tried and guess what …it turned out to be one of most amazing chicken dish I have plated out!
So here we go with the recipe for it:
4 pieces of skinned chicken leg
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tbsp crushed garlic
1 tbsp grated or crushed ginger
1 tbsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1 and ½ tsp garam masala
2 tsp salt, or to taste
Fresh coriander sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
• Wash the chicken thoroughly removing any fat using salt and a pinch of turmeric in water.
• Make 3-5 slits on the surface of the chicken legs, deep enough to see bone inside, on both the sides. Set aside on a kitchen towel.
• Mix all the ingredients for the marinade together in a big bowl. Add chicken legs one by one in the bowl while rubbing the marinade well into the meat through the slits.
• Cover it and leave in the refrigerator for 15 minutes (Well I did so as I was short of time, you can keep it longer, may be for an hour or so ……. No hard rules on that)
• Now you have two options,
you can either bake it in the oven at 450F for 30 – 35 minutes covered with aluminium foil, just remember to drizzle with about 1 tbsp oil after transferring it into a baking dish (and then brown it under the grill) or
if you don’t have an oven you can fry it in the pan, and this is how you do it.
• Heat a non-stick heavy base pan with some oil. Wipe off the marinade from the leg pieces.
• Shallow fry one by one, each side of the leg to get a brown color by keeping it on one side for at least 2-3 minutes on medium heat.
• Once all the leg pieces are done, keep them on one side on a plate.
• Add the marinade to the pan. Bring it to boil while stirring continuously and then add all the chicken leg pieces, coat with the sauce (marinade), cover the pan and slow cook for 20 – 25 minutes or until the meat starts leaving the bone.
• Garnish as you like and serve hot with Naan bread, or chapattis.
This chicken does not look like that traditional red colored one, in fact it has some gravy as well, but believe me it tastes great and is very light with all the flavors and aromas of tandoori chicken.