Since, I’m trying my best to be on an ‘eat healthy drive,’failing miserably on most occasions, I was determined, this time, to try something with white meat that is very healthy, yet tasty, a very rare combination, but read on, the combination does exist. The outcome was simply moreish.
Now, for a wee digression from the keynote . This is basically a dry dish and the chicken is grilled after being soaked in the spicy marinade. I like to try this out with boneless chicken pieces. but then a whole chicken turned out to be palatable.
INGREDIENTS:
1 whole chicken, cut into pieces
For the marinade:
2 Tbsp ginger garlic paste
2 tsp coriander powder
1 tsp cumin powder
2 tsp red chilli powder
1 Tbsp oil
1 tsp white pepper
Salt, a pinch
3 green chillies
Handful of curry leaves
Juice of 1/2 a lemon
1 tsp dry mango powder
For the tadka/seasoning:
2 Tbsp oil
1/4 tsp methi/fenugreek seeds
1 1/2 tsp cumin seeds
1 tsp mustard seeds
2 whole dry red chillies, chopped
2 green chillies, slit
Coriander leaves, chopped, to garnish
Lemon juice, to garnish
Now, for a wee digression from the keynote . This is basically a dry dish and the chicken is grilled after being soaked in the spicy marinade. I like to try this out with boneless chicken pieces. but then a whole chicken turned out to be palatable.
Don't delay in trying this out. Or else you will be missing out on something heavenly.
1 whole chicken, cut into pieces
For the marinade:
2 Tbsp ginger garlic paste
2 tsp coriander powder
1 tsp cumin powder
2 tsp red chilli powder
1 Tbsp oil
1 tsp white pepper
Salt, a pinch
3 green chillies
Handful of curry leaves
Juice of 1/2 a lemon
1 tsp dry mango powder
For the tadka/seasoning:
2 Tbsp oil
1/4 tsp methi/fenugreek seeds
1 1/2 tsp cumin seeds
1 tsp mustard seeds
2 whole dry red chillies, chopped
2 green chillies, slit
Coriander leaves, chopped, to garnish
Lemon juice, to garnish
HOW TO MAKE:
For the marinade:
1) Grind together white pepper, green chillies, curry leaves and a pinch of salt. To this mixture add ginger garlic paste, coriander powder, cumin powder, red chilli powder, oil, amchoor and lemon juice. Mix it well.
2) Apply the marinade to the chicken pieces. Cover and refrigerate for 30 minutes.
Grilling the chicken:
1) On a hot grill place the chicken and cook from both sides. The chicken will take approximately 15-20 minutes to cook.
2) Baste the chicken with some oil at regular intervals to retain moisture. Once done, transfer them on a plate, Squeeze some lemon juice and sprinkle chopped coriander leaves.
For the tadka/Seasoning:
1) Heat Oil in a pan. Add methi/fenugreek seeds, cumin seeds, mustard seeds, red chillies, green chillies. Let them splutter.
2) Pour it over the chicken. Serve hot.
1) Grind together white pepper, green chillies, curry leaves and a pinch of salt. To this mixture add ginger garlic paste, coriander powder, cumin powder, red chilli powder, oil, amchoor and lemon juice. Mix it well.
2) Apply the marinade to the chicken pieces. Cover and refrigerate for 30 minutes.
Grilling the chicken:
1) On a hot grill place the chicken and cook from both sides. The chicken will take approximately 15-20 minutes to cook.
2) Baste the chicken with some oil at regular intervals to retain moisture. Once done, transfer them on a plate, Squeeze some lemon juice and sprinkle chopped coriander leaves.
For the tadka/Seasoning:
1) Heat Oil in a pan. Add methi/fenugreek seeds, cumin seeds, mustard seeds, red chillies, green chillies. Let them splutter.
2) Pour it over the chicken. Serve hot.
