Recipe by Mini Ravindran
I like this recipe because it is so easy to cook and tastes so well. It is something that comes out of my endless experimentation with what I call as fusion cooking.
Top Review by Roosie
I used breasts for this, which worked well, though I do think that a combination of breasts and thighs might be nice. I found the directions to be a little confusing (e.g. "paste of minced onion and garlic" and cook the chiken until it is "a la dente"), but it worked out okay in the end. I made a coarse puree of the garlic, onion and yogurt in my food processor, added a little salt and marinated my chicken in that. I didn't find that I needed the extra 1/2 cup water called for in step 11, the onion/garlic puree was watery enough. I would really appreciate it if all the ingredients called for in the recipe (1/2 cup water to cook the chicken, fresh tomatoes, cilantro or parsley to garnish) were specified in the ingredient list. The flavor to this was really nice, I was surprised at how much flavor the cardamom pods, cinnamon stick and cloves leant. I did add about 1/4 tsp turmeric for a little color, but I think this would be lovely without it too, as it is very white (especially with chicken breasts) and would be nicely black and white with the pepper in it. The pepper was really nice- I love how spicy it can make this without adding any chile peppers. I think fresh ground is absolutely necessary. I did use ghee instead of oil, but otherwise stuck to the recipe pretty much. This is Indian-ish, but not quite full-fledged Indian flavor... I guess it is, like you said, "fusion". A nice dish, though and something I would certainly recommend.
- 6 chicken drumsticks (remove the fat completely) or 6 chicken breasts (remove the fat completely)
- 6 tablespoons low-fat plain yogurt
- 1 big onion (coarse paste)
- 5 garlic cloves (coarse paste)
- 2 cloves
- 2 green cardamoms
- 1⁄4 inch cinnamon stick
- 2 -3 bay leaves
- 1 1⁄2 teaspoons black pepper (prefer freshly ground)
- 1 1⁄2 tablespoons canola oil or 1 1⁄2 tablespoons olive oil
Directions See How It's Made
- Take a big bowl and put the yogurt.
- Add coarse pastes of onion and garlic.
- Add the deskinned chicken.
- (Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge.
- Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking.
- Add cloves, green cardamoms, cinnamon and bay leaves.
- Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma.
- Empty the bowl with all its ingredients in the oil.
- Saute on high flame for 3-4 minutes.
- Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender.
- Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire.
- When done garnish with tomatoes, fresh coriander or parsley.
- Serve warm with pita bread, tortillas,Indian bread or rice.