We are so busy in our daily lives. We love delicious food but we dont have long hours to spend in cooking. So here is a quick, simple & delicious chicken curry. Not much efforts needed in cooking it. Here is the recipe.
Ingredients:
- Chicken 300 gms chopped
- 1 big onion
- 1 big Tomato
- Curd 1 cup
- Salt to taste
- Ginger Garlic Paste 1 tbsp.
- Red Chili Powder 2 tsp
- Garam Masala 1 tsp
- Green Chili 1 chopped finely
- few mint leaves
- few coriander leaves
- Oil 1 tbsp.
Method:
- In a small bowl, mix curd, ginger garlic paste, red chili powder, garam masala, chopped green chili, salt to taste, chopped mint leaves & chopped coriander leaves.
- Marinate chicken with the curd mixture.
- Grind together onion & tomato.
- Heat oil in a non stick pan.
- Add onion - tomato puree to the oil. Cover with a lid & cook for 10 minutes on medium heat. Stir frequently.
- Add marinated chicken pieces to the cooked onion tomato mixture in the pan. Stir well.
- Cover with a lid & let it cook for 15 minutes or until chicken is cooked.
- Garnish with coriander leaves.
- Serve hot with chapatti or rice or pav.
Tips:
- Marinate chicken from 15 minutes to 1 hour whatever is possible for you.
- If you feel the need to add water while cooking onion tomato puree, do add just 1 tbsp. Don't add much water.
- You can use chicken drumsticks as well but the time will vary then.
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Kothimbir Vadi is a very popular traditional Maharashtrian dish. You can find it in Maharastrian weddings.
You can have it as a tea time snack or as a side dish during your lunch / dinner. Just enjoy it the way you like.
It is made using Coriander leaves, gram flour & some spices. Here is my version of preparing Kothimbir Vadis.
Ingredients:
- Coriander leaves 1 bunch
- Gram Flour 1 & 1/2 cup
- Rice Flour 2 tbsp
- Roasted Peanut powder 1/3 cup
- Crushed ginger-garlic-chili paste 1 tsp
- Mustard seeds 1 tsp
- Oil 1 tbsp
- Asafetida 1 tsp
- Turmeric powder 1 tsp
- Salt to taste
- Water
Method:
- Clean, wash & Chop coriander leaves roughly. Set aside.
- Heat a pan.
- Add oil to it.
- Now add mustard seeds. When they pop, add asafetida, turmeric, ginger-garlic-green chili paste. Sauté.
- Add roughly chopped coriander leaves, gram flour, rice flour, salt to taste, roasted peanut powder. Stir well. Add water around 2 & 1/2 cups. Stir well.
- Cook till all moisture is evaporated & the mixture becomes thick.
- Remove the mixture in a square tray. Set the mixture well in it. Grease your hands with oil so that the mixture doesn't stick to your hands.
- Leave it to rest for 15 minutes or until the mixture cools down.
- With a butter knife cut into square shape slices. After every cut, dip the butter knife in cold water, so the mixture wont stick to the knife & spoil the shape.
- Now shallow fry each slice until golden in color.
Tips:
- Cooking the mixture wont take more than 5 minutes.
- Cook the mixture on low - medium flame.
- As stated earlier while cutting the slices (vadis), dip butter knife in cold water so that it doesn't stick to the knife & the shape is not spoiled.
- You can even deep fry the vadis. But I tried to make it less oily by shallow frying.
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