October 18, 2021
•Updated on September 24, 2022My go-to (requires barely any prep) recipe for home-cooked chicken on a weeknight.
My go-to recipe if I am craving some home-cooked chicken on a weekday. Barely any prep except for remembering to defrost/marinate the chicken.
Marinate the chicken for anywhere been 30 minutes to 24 hours. The longer the better:
Boneless, skinless chicken breast/thighs: 750gGinger garlic paste: 1/2 cupVinegar or lemon juice: 1tbspSalt + pepper to tasteCumin powder: 1 tbspCoriander powder: 2 tbspRed chilli powder: 1 tbspGaram masala: 1 tspYoghurt: 1/4th cup (whisked)Once the chicken has been marinated, set a pan on medium to high heat and cook the chicken for 4 minutes on each side. It's okay if it isn't fully cooked at this point. While the chicken cooks, you can prepare the masala/gravy for the chicken.
Yoghurt: 1 cup (whisked)Fresh cream: 1/2 cupSalt + pepper to tasteRed chilli powder: 1 tspCoriander powder: 1 tspCumin powder: 1 tspGaram masala: 1 tspChaat masala 1 tbspFenugreek leaves: 1 tspFresh coriander leaves: 1 tbsp (chopped)Fresh mint leaves: 1 tbsp (chopped)The chicken is on its way to being done and the masala is good to go. We need a few more ingredients prepped and then we can bring it all together!
Ghee/oil: 2 tbspGreen chillies: 1/3rd cup (chopped)Lemon wedges: 2-3 lemonsGinger: 1 inch (julienned)Garam masala: 1/2 tspFenugreek leaves: 1tspFresh mint leaves: 1 tbsp (chopped)Fresh coriander leaves: 1 tbsp (chopped)Once my chicken is ready, I like pulling it onto a cutting board and cutting it into bite sized chunks. While I do that, I add:
The oil to the panThrow in the chillies and the gingerAdd the chickenLet things happen for a couple of minutes while mixing it aroundLower the heat and add the masalaMix things together and let cook for 5-ish minutes on a simmerAdd the garam masala, fenugreek leaves, mint, and corianderEnjoy?I generally have this with a paratha or some bread. If you're having this with rice, you might want to prepare more masala so you have enough gravy as it thickens up pretty quickly.Original recipe by Sanjyot Keer
