
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.
This chicken recipe is very delicious, finger licking dish. The more the chicken is marinated , the more it tastes better. The masalas which go into it makes the dish very tasty. This dish can be an accompaniment with rice, naan, pooris, phulkas or bread.
INGREDIENTS
FOR MARINATION
- Chicken legs 2
- Hung curd/ thick curd 2 tbsp
- Turmeric powder 1/4 tsp
- Fresh ginger and garlic paste 1 tbsp
- Onion – sliced and fried
FOR THE CURRY
- Onion 1
- Red dry chillies 2-4
- Coriander seeds 2tsp
- Cumin seeds 1 tsp
- Turmeric powder 1/4 tsp
- Garam masala powder 1-2 tsp
- Salt to taste
- Ghee 1 tsp
- Oil 2 tbp
- Coriander leaves a handful
METHOD
To make the fried onion( mentioned in marination)- Shallow fry finely sliced onions in 3 tbsp any oil till golden brown. Take it out in a kitchen paper towel/ tissue paper.
In a bowl add all the ingredients ( chicken, salt, ginger-garlic paste, hung curd / thick yogurt, salt) listed in marination with the above fried onions for 2-3 hours.
Dry roast on low heat coriander seeds, red dry chillies, cumin seeds for a minute or two.
Add this to a blender with chopped onions, above roasted coriander, cumin and dry red chillies with2-3 tbsp water to make a fine paste.
In a deep frying pan add oil , ghee and add the fine masala paste and turmeric powder. On low heat for 2-3 minutes saute it. Add the marinated chicken , nicely incorporate it with the Chicken. Cover and cook for 5 minutes. Add a cup of water, check for salt and cover and cook till gravy becomes thick, in-between turning the chicken around for 15 minutes.( If u feel the chicken is not cooked add little more water and cover and cook).
The consistency of the gravy depends on you, so adjust water accordingly.
Once the chicken is almost done add garam masala and cook for 5 minutes on low heat. Turn off the heat.
Garnish with chopped coriander leaves and serve hot with phulkas/roti/naan/bread /rice.
NOTE:
Marinate chicken overnight to get best results.
Add water accordingly to your requirements.
Check the gravy in between so that it doesn’t burn while cooking. If you feel chicken is not cooked add more water and cook.
Put slits on chicken legs before marinating.