Chicken, I have always found it easy to cook, nor have tried other red meats. While ago experimented salmon in Indian way. It ended in a big disaster, found its way straight into bin. Sometime catastrophes can happen. Fear factor of any new chicken recipes turning below taste standards has been surprisingly low and they have always reached between mediocre to interesting levels! Yet again the success rate of self cooked product depends strongly on will to taste and how hungry you are.
Beautiful winter mornings
Have been wondering which gender does Lord weather belong too? Who loved food more? Male or Female? Reason behind this debate is to bribe them accordingly when we want warm beautiful day.
Brilliant color isn’t it? was hard to choose one
Days during late February when winter is at its peak but it’s the time when glorious Sun finds its way in Finland. It’s indeed a spectacular sight when sky is filled with brilliant shades of red, orange and yellow during wee hours of morning. Eyes shy away for not seeing the beauty for couple of months.
It’s a different scenario when coming back home God/Goddess winter still staying rigid below zero C. My windows are usually filled with surprises. Delicate patterns of snow flakes starts to grow and eventually covers the window completely. For simple reason with feeling of living in an ice box I yearn for solid bite. One big piece of good cheese can do the job, but chicken drumstick rocks!
Ingredients ready to be cooked
Any recipe that requires marination, I prefer leaving it for over night in air tight box. We know that marination brings amazing tenderness to chicken after it is cooked, not only that but it improvise the color and flavor. Main catalyst during marination is salt which enhances the water holding capacity and protects it from cooking loss.
The puri….my favorite
Not digging more details into scientific factors of chicken and marinating, this recipe goes well with rice, roti, puri or normal wheat bread and some fresh greens!
For marinating chicken
1/2 tsp ginger garlic paste
1/2 tsp salt
1/2 tsp garam masala
2 tbsp yogurt
1 tbsp oil
2 medium size onion
1 green chili
1/2 tsp ginger garlic paste
1 to 1 1/2 tsp chilly powder
1/2 tsp coriander powder
1 tsp garam masala
1/4 tsp turmeric powder
1/2 cup water
Mix yogurt, salt, garam masala and ginger garlic paste required for marinating the chicken, into smooth mixture. Evenly coat chicken pieces with this mixture and let them rest for minimum one hour inside the refrigerator. I left the chicken to marinate overnight in a airtight box, inside the refrigerator and cooked next day.
Warm oil in heavy bottom pan, first add whole green chili, chopped onions. Fry till onions turns golden brown. Now add ginger garlic paste, saute for 40 to 60 seconds. In a small cup mix all the dry powder/masala with one table spoon of water. Pour the mixture to frying onions. This prevents burning of dry masala. Fry till oil separates out. Now add marinated chicken and fry till it seals. Add half a cup of water, salt and cook them on medium heat for 20 to 30 minutes. When gravy thickens add freshly chopped coriander and pinch of garam masala and serve hot. Recipes serves for 3.