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27 December 2012,22:35 by
D.Sumithra

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CUMIN-SCENTED CHICKEN

Serves :
6

Preparation Time :
25 minutes

Cooking Time :
40 minutes

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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