This chicken recipe is very easy and delicious, all you need is to have some masalas. The masalas usually are prepared at my home. Homemade masalas don’t have preservatives. Cumin, coriander seeds, chillies are rinsed and dried out in the sun and powdered in a blender. I prepare small batches of these masalas. This way it is healthier, doesn’t get spoilt, no preservatives ate added and tastier too.

Marinating the chicken is also another important step, the more you marinate the more it tastes good. Marinating the chicken in a refrigerator and slow cooking adds a superb taste.

Usually hung curd is added during marination but I am adding it one hour prior to cooking with kasuri methi.

Pepper powder is added at the last stage when the chicken is almost cooked. This steps have brought out a different taste. The chicken can be eaten as a starter/appetizer or can be rolled inside a paratha and can be made into a wrap/roll/frankie.

Chicken is considered to be healthy and a lean meat because it has less saturated fat and calories than any other red meat. It is loaded with lot of protein, minerals and vitamins. The protein in chicken leads to muscle growth and development.

Chicken has phosphorus along with calcium which are good for bones. It increases immunity, keeps heart healthy and good for growing children. It is an excellent source of zinc, iron and Vitamins B6, B12 and D.

SERVES: 2-3 PEOPLE

INGREDIENTS

FOR MARINATION

  • Breast of chicken 1
  • Turmeric powder 1/4 tsp
  • Coriander powder 2 tsp
  • Chilli powder 2 tsp
  • Cumin powder 1 tsp
  • Salt to taste
  • Garam masala powder 1 tsp

OTHER INGREDIENTS

  • Coriander leaves chopped a handful
  • Kasuri methi 1 tbsp
  • Pepper powder 2 tsp
  • Hung curd 2-3 tbsp
  • Refined oil 2 tsp

METHOD

Cut the breast piece into 2 inch bite size pieces.

In a bowl mix chilli powder, turmeric powder, salt, garam masala powder, cumin powder, coriander powder.

Rub all these spices all over the chopped breast piece and marinate overnight or 4-5 hours.

Add hung curd, kasuri methi one hour before you are going to cook and incorporate nicely with the chicken pieces.

Heat an iron flat tawa, add oil and spread evenly. Add the chicken pieces and cook on low to medium heat.

The chicken will start leaving its juices, let it cook in that. Flip it once in a while.

When all the juices are absorbed add the pepper powder and chopped coriander leaves. Nicely incorporate everything, check for salt. Turn off the heat.

Serve hot as a starter/appetizer or you can use inside a wrap.

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