So here is the first open source recipe of our blog :) We decided to call it "Grilled Chicken curry" and since we added loadsa green vegetables to keep the nutritional content high ;) (and since am a big veggie/garlic lover) we added the same in the title too ^_^
Ingredients first :
- Boneless chicken 250 gms
- Cabbage (4 leaves, cut in square pieces)
- Capsicum (2 large, sliced in long pieces)
- Tomato (1/2 of a medium sized tomato, sliced into long pieces)
- Spring onions (2, cut in long pieces)
- Curd (1 tablespoon)
- Lemon juice (1 teaspoon)
- Butter (melted, 2 tablespoon)
- Garam masala (a pinch)
- Garlic (loads and loads, I used around 12 cloves chopped nicely, if you aren't a garlic freak like me then you can use probably less)
- Green chillies (3, sliced in the middle)
- Salt to taste
- Black pepper powder (a pinch)
- Red chilli powder (1/2 teaspoon)
- Ginger-garlic paste (2 tablespoons)
- Tomato ketchup (2 tablespoons)
- Egg (1)
- Water (3-4 cups)
- Oregano (1 teaspoon, if available at hand)
Method :
Mix all of the above, heat and eat! Well, not that simple. We marinated the chicken first. For that the boneless chicken was cut into thin slices (long or short, doesnt matter). Then put these in a bowl and add salt, red chilli powder, lemon juice, curd, ginger-garlic paste and mix well. Keep aside for 2 hours. If you are like really hungry or impatient then maybe 1 but not less than that.
Meanwhile, cut the veggies and wash them well. After the stipulated time of marination, we grill the chicken. We used the electric toaster/griller I have in my kitchen. Use 1 tablespoon of butter to oil the grill plates and grill the chickens till they get done and turn a little golden brown. After that keep the grilled chicken aside and grill the cabbage leaves, capsicum, spring onions and tomato too, without oil though. The purpose is to not cook them completely but take out the raw-ness(!) out of the veggies.
Take out your last batch of grilled veggies and then pour the remaining spoonful of butter in a pan. Heat it and add the chopped garlic and the green chillies. While your garlic is frying you might want to re-grill your chicken pieces once (atleast thats what we did). Once the garlic is fried well and starts emitting the heavenly smell of fried garlic you should add the spring onions, fry for a minute and add the capsicum. Then toss the veggies around for 5 minutes or so and add the cabbage leaves and tomatoes and stir for another 2-3 minutes. Then add salt, black pepper. I also saw 2 stray oregano sachets left over from a pizza we had sometime back so I added that too. Not adding wont make a difference though.
Mix the tomato ketchup in 2 cups water and add the same to the fried veggies along with the chicken pieces and cook covered on low flame for some time (5 - 15 minutes, depending on how raw you want your veggies to be; we like ours a little crunchy so we left for 5 minutes only). meanwhile beat an egg with a little bit of water and keep aside. You can check your curry and add more water in case you want a lot of gravy. Close the flame when you have your veggies cooked to your liking and then add the beaten egg to the gravy. Mix it well so that it thickens the curry and does not end up into a coagulated mass. And well my friends, thats it.
You have the awesome tasting, awe inspiring, really healthy, chicken curry ready. Try it out. You are gonna get a thumbs up from anyone who tastes it, unless, well you screw it up somehow. Well we had some peas pulao to go with it, the recipe of which will come later. Time for some snaps, so here ya go.
Well the pictures do not do justice to the awesomeness content of the dish, partly because we dont have a super kool camera neither do we have fancy looking cutlery and also 'cuz we were too hungry to wait for the pictures to be taken. You can click on the pics to see the hi-res ones. You can prolly see how I had slurped off some food from the plate on the left in the first image.
Yadu was too patient to wait and click the pics so all the snap credits go to him.
