Zero Oil Chicken Curry
Indian food though delicious is always blamed for being too rich in oil and spices. Since we cant cut on spices, I have been trying to go easy on the oil. But this recipe simply takes the cake. Its a zero oil, quick and easy recipe which skips all the hassles but the taste. Just as delicious as your usual chicken curry and you wont miss the oil I promise.
11/2 pounds chicken pieces on bone
1 onion, pureed
1 tbsp. ginger paste
1 tbsp. garlic paste
1/2 cup yogurt/ curd
1/2 tsp turmeric pdr
1/2 tsp. red chilli pdr
1/2 tsp Kashmiri red chilli pdr (for color)
1 tsp cumin pdr
1 tsp coriander pdr
1/2 tsp garam masala
1 tbsp. sugar
salt to taste
chopped cilantro for garnish.
Clean and wash the chicken pieces.
Add all the ingredients except cilantro and marinate for about 1-2 hours in a refrigerator. Longer the better.
Heat a saucepan on medium heat.
Add the chicken with the marinate and sauté for about 5-7 mins.
Lower the heat and fit with a tight lid and let cook for 15-20 mins.
Check intermittently to make sure there's enough liquid in the pan.
You can add about 1/2 cup of water if the need be.
Taste the chicken for doneness and balance the spices.
Garnish with freshly chopped cilantro.
Serve with rice with a side of lime and sliced purple onions
The natural oils released from the chicken is enough fat to flavor the dish. Yogurt loses water and creates a nice gravy. You can add more water to improve the consistency.
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