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PrintCUMIN-SCENTED CHICKEN
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Coat the chicken well with the marinade, marinate for about 8-10 hours in the fridge. Bring back to room temperature.
- Melt the fat in a non-stick pan; add the chicken and reserve the marinade, sear evenly all over for about 3-5 minutes.
- Add little hot water to the marinade, stir into the pan.
- Add a little salt, cover and cook over a low heat for about half an hour or until the chicken is done. Stir occasionally, add extra water if needed.
- Increase the heat and cook till the gravy reduce to a very thick sauce.
- 06 Taste and adjust the seasoning. Stir in the garam masala, lemon juice and fresh coriander, serve hot.
INGREDIENTS
- 750 grams chicken joints, skinned, rinsed and all visible fat removed
- 2 teaspoon butter
- 1 tablespoon IDHAYAM Sesame oil
- Salt to taste
- ½ teaspoon garam masala
- Lemon juice to taste
- A handful of fresh coriander, chopped
Marinade
- 1 chicken stock cube, dissolved in 50 ml of hot water
- 2 tablespoon low-fat yogurt, beaten
- 2 tablespoon ginger-garlic paste
- 1 tablespoon cumin seeds, coarsely pounded
- 1 tablespoon coriander powder
- 1-2 green chillies, seeded and sliced
- ½ teaspoon garam masala
- Freshly ground black pepper and salt, to taste
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