Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Grind red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.
Place chicken in a bowl, add 1 tsp ground spices, salt, turmeric powder, yogurt and mix.
Slit the Bhavnagri chillies, keeping the stems intact, and add to the chicken and mix.
Set this aside in a refrigerator to marinate for 1 hour.
Heat oil in a deep non-stick pan. Cut onions into small cubes and add. Sauté lightly.
Add ginger-garlic paste and sauté till lightly browned.
Add red chilli powder and coriander powder and sauté for ½ minute. Add the remaining ground spices and stir.
Add marinated chicken along with the marinade and stir well. Add 1 cup water and mix well. When it comes to a boil, cover and cook on low heat for 15 minutes or till the chicken is completely done.
Let it stand for 10 minutes and then serve.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.