99% of what I see is forgotten. 99% of what I think remains locked inside me. 99% of my words are lost within a short while of them being spoken. "Silence is Golden" but there may be a few of those words that are worth sharing. Recipes jotted down but incomplete; they could just be useful to someone. A thought - a trigger - a reminder. So I'm going to post them here. Hey - I might look back and they might be useful to me at some time!
There is something very special about this dish, I ate it almost 4 days a week around 2007-2008. I was on a strict diet plan, one that I made for myself. And I made it a point that there was as less fat as possible, and I get enough proteins and vitamins. It was a plan to lose weight and still get a diet which I can burn during my morning run and evening gym session.
This was the time I did not know how to cook chicken and slowly started working out on the recipe, improving it and adding removing bits I did not like. It is like many other recipes but one which was my own innovation. I did things I liked and it was an absolute hit.
Chicken Breast - 1 kg (or a full chicken)
Onion - 1/2 kg
Garlic (grated) - 5 cloves
Ginger (grated) - about 2 tablespoons
Curd - 400 gram
Salt to taste
Olive Oil - 5 tablespoons (or sunflower / vegetable oil)
Bay Leaf (tez patta) - 2
Cinnamon (dalchini) -1 stick
Green Cardamom (chotti elaychi) - 4
Black Cardmom (badi elaychi) - 3
Cloves (laung) -4
Black Peeper (kali mirch) - 6
Nutmeg (Jaiphal) - about 3 pinch
Mace (Javitri) - 2 strands
Red Chilli powder - 1 teaspoon
Coriander powder - 2 teaspoon
Garam Masala - 2/3 teaspoon
Turmeric powder - 1/2 teaspoon
- Heat olive oil in a non-stick pot (remember you cannot overheat olive oil)
- Add whole spices
- Add chicken, ginger and garlic, salt and fry it, keep turning till all sides get white
- Remove chicken and keep in a bowl
- Remove spices from oil and keep in a separate bowl
- Add ground spices to chicken, add curd, leave it to marinate for about an hour or more
- Heat oil and fry the onions add the whole spices (which we had removed before from oil), add oil if there is not enough oil in the pot.
- Add marinated chicken to the pot
- Cover the pot and cook it on medium heat until the chicken is done (usually 15-20 minutes)
PS: For variations, replace curd with tomato puree / sarso ka saag/spinach etc.
Also, at times I had use Shana masala instead of ground spices.
Add 2-3 green chilies if you like them (reduce the quantity of red chili and garam masala if doing so).
Garnish with green coriander.