This recipe was handed over to me by my bhabhi (sister-in-law). She cooked it for me during one of my trips to Delhi from my university. It also happened to be my first tryst with a ‘firang’ herb 😉 She is a fabulous cook and this delicious and healthy recipe is from her kitty. In fact I feel in my family, we all can dish out a pretty decent meal to serve on the table. J


Since food cooked by our mom is the food that we all have had ever since we popped-out in the world; so it always seems to be the best. But my dad and my brother are fantastic cooks as well! I remember that when I was a child and even during my teens, if my Mom was unwell, they both would dish out yummy food on the table. My help was sought only to set the table! Later when I started working at Delhi, my brother would make breakfast for me and he would  ensure that I finished ever single crumb of food on the plate. Yeah, I was a pampered kid sister J Lovely memories

Later, my bhabhi carried on the tradition of pampering me J She would keep telling me that once I would get married, I would have to work in the kitchen anyway and that I should simply enjoy my time till then. I think she was quite right 😉
This delicately flavoured chicken is loved by everyone in my house and yes! I have one more reason to love it even more – there is no hard work involved in making it J

This chicken can be served as a side dish or as a starter with drinks.

You will need:
1 chicken (800 gm approximately) cut in medium size
1½ tbsp yoghurt
1½ tsp ginger garlic paste
1 large onion (grated) – (u can reduce or increase the amount)
2 tsp oil
½ tsp cumin seeds
½ tsp red chilli powder (or as much heat that you desire)
½ tsp coriander powder
½ tsp dry oregano, crushed
½ tsp garam masala powder (optional) 
Salt to taste
Clean and wash the chicken and pat dry.
Mix in the ginger garlic paste, grated onion and chillies to the curd. Incorporate them all well. Marinate the chicken with this marinade.
Keep the chicken covered with cling film in the refrigerator for at least half an hour and for maximum two and a half hours.
Heat the oil in a wok or thick bottom pan and swirl it around to grease the wok.
Add the cumin seeds. Once they splutter, add the marinated chicken with its marinade
Sauté on high heat for 1 minutes
Lower the heat and cover the chicken. The chicken will release water due to presence of yoghurt
Let it cook for 20-25 minutes (depending on the size of the chicken pieces)
Increase the heat to maximum and reduce the juices of chicken. 
Half way through, add oregano, salt, garam masala powder and coriander powder. 
Keep stirring it till the marinade coats the chicken well. 
Remove from the fire and transfer to the serving bowl.
Note: In case you intend to keep the chicken dry, do it only if you intend to serve it right away, or else it will be too dry to eat. I would advise semi-dry since that way you can enjoy the flavours of the marinade much more and chicken will remain moist.

Note: I have used all cuts of chicken since each one us in the family has his/her our own favourites. You can use laps or drumsticks or even boneless chicken.

Thanks for visiting and see you again!
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