How we all love recipes that are effortless yet the end result is nothing less than fantastic! This chicken recipe falls exactly under that category. Effortless, simple and packed with flavors and great to serve for starters or as a side dish. All you need to do is mix the ingredients of marinade and marinate chicken for a few hours. The only effort that goes in the making of this chicken is possibly peeling and grating the onion. It is an absolute win win recipe. Really simple and easy to make and absolutely delicious to eat!
You will need:
1 skinless Chicken (900 gm approximately) cut in medium sized pieces
1½ tbsp Yogurt
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 – 1 tsp Dry Oregano, crushed
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, ensuring that all pieces are coated well with the 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 crackle, add the marinated chicken with its marinade
Sauté on high heat for one minute. Lower the heat and cover the chicken. The chicken will release water due to presence of yogurt.
Let it cook for 20-25 minutes (depending on the size of the chicken pieces). Do stir it occasionally.
Increase the heat to maximum to reduce the marinade. Half way through, add oregano, salt and coriander powder.
Keep stirring it till the marinade coats the chicken well. Remove from the fire and transfer to the serving bowl. Serve hot with toasted garlic bread. ENJOY!
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 when you serve it. 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 vehemently suggest using chicken on bones coz that adds a lot of flavor to the chicken.
Note: I have used all cuts of chicken since each one in the family has their our own favorites. You can use thighs or drumsticks.
Serves 4 – 6
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