This is a very easy and delicious recipe that can be enjoyed with any type of rice or naan!
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1 whole chicken with 4 chicken breasts
For the chicken marination:
1.5 tbsp fresh ginger puree
1.5 tbsp fresh garlic puree
1 tsp lemon pepper
salt to taste
3/4 cup yogurt
2 tbsp green chutny
1 tbsp black pepper (white pepper can be used)
2 tbsp olive oil
for the gravy part
2 tbsp olive oil
1 whole onion large peeled and puree
1.5 tsp cumin seeds
1.5 cumin and coriander powder
couple bayleaves
2 dried red chili pepper
1 cinnamon stick
5 to 6 curry leaves
3/4 cup yogurt
1 7.6 oz can thick creme (optional)
Marinate the chicken with all the marination ingredients listed above in the recipe, mix it very well and make sure it is incorporated really well. Preferred to marinate for at-least 20 minutes to 1 hour or over night. In a pot add the olive oil and let it heat up then add the cumin seeds, curry leaves, bayleaves, cinnamon stick, onion puree and the cumin and coriander powder. You want to cook this mixture until it i just a little dry and the raw taste of the onion is not there anymore, next add the marinated chicken and stir all the ingredients so everything is incorporated really well, cover and let cook for about 7 min covered. At this time you should have some gravy in there, you want to take a tablespoon or two of the gravy and mix it in the yogurt,
beat the yogurt and add a little water if you have to so you can achieve a poring consistency, then add it back to the curry. Stir well and add the creme mix well cover and let cook for 15 min on med low until the chicken is cooked through.
This can be served with your favorite rice dish or naan

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