Quick & Easy - Chicken in Yogurt n Garlic gravy

About the recipe:

Spicy meat dishes sure makes us all go weak on our knees! But tummy tantrums post such a gastronomic experience is not unheard of. Once in a while on a sultry summer noon; all you yearn for is a smooth and light meaty dish that leaves behind a lingering taste in your mouth. Some preparation that will go easy on your schedule and stomach in the same breath. Here is one such. Bon appetit !!!

Serves: 4-5
Cooking time: 30 mins
Preparation time: 1 hr (time to marinate)

Ingredients:

1. Chicken - De-skinned, cleaned & cut - 1 kg

2. Onion - big - 2 Nos.

3. Garlic paste - 2 tbsp

4. Ginger paste - 1tsp

4. Freshly ground black pepper - 3 tbsps

5. Plain yogurt or dahi - 250 gms

6. Refined vegetable oil - 2 tbsps

7. salt - 2 tbsps or as per taste

8. Whole cinnamon stick / dalchini - 1 and 1/2 inch sticks

9. Butter - 2 tbsps

10. Sugar - 1 tsp

11. Bay leaves or tej patta - big 2nos.

12. Crushed Kasoori methi leaves - 1 tsp

Methodology:

1. Beat the yogurt well with 1 tsp salt & 1 tbsp garlic paste.

2. Make cuts on the chicken pieces with a knife and marinate them in the beaten yogurt and keep aside for 1 hr.

3. Cut the onions into thin rings.

3. Heat 1 tbsp oil in a kadhai or wok. Fry the onions in it till it turns translucent pink and keep them aside on paper napkins to drain out excess oil.

4. Add remaining oil to kadhai and heat.Temper with bay leaves, dalchini, ginger paste and remaining garlic paste.

5. Toss the masala well till the oil separates. Add the marinated chicken pieces and stir fry for 10 mins.

6. Add the remaining marinate - stock, black pepper powder and fried onions; mix well and cover with a lid. Let it cook for 10 mins. 

Keep checking to ensure that the contents do not stick to the bottom.

7. After the chicken is cooked; switch off the flame and garnish with butter.

    Sprinkle kasoori methi and cover.

8. Serve it with hot steamed rice or naan/ parathas. 

    My son loves it with noodles as well :-)

Tips:

1. Yogurt should preferably be slightly sour.

2. Keep the marinated chicken in refrigerator for the flavors to seep in intensely.

3. You may skip butter if you are abstaining from calories. However,  trust me that 'hint of' butter won't harm you ;-)

Pan tossed Alu kundri fry

About the recipe:
Kundri is yet another traditional vegetable. Easily available and fast to cook. 
Here is a simple and quick way to put together a delectable kundri dish that would make your family appreciate 'green' veggies once more !!!

Serves: 4-5
Cooking time: 20 mins
Preparation time: 10 mins

Ingredients:

1. Kundri - 500gms (cleaned and slit into thin pieces lengthwise)

2. Potatoes - Medium 4 nos. (Cleaned and chopped into thin slices lengthwise)

3. Onion paste - 2 tbsps

4. Garlic paste - 1 tsp

5. Cumin seeds whole - 1 tsp

6. Cumin powder - 1 tsp

7. Haldi / Turmeric powder - 1 tsp

8. Salt -  1 tsp or as per taste

9. Sugar - 1 tsp

10. Bay leaves or tej patta - 2 large

11. Dalchini or cinnamon bark - 1 inch stick

12. Water - 50 ml or 1/2 cup

13. Refined vegetable oil -  3 tbsps

14. Red chilli powder - 1 tsp

15. Green chillies slit - 2-4 Nos.

Methodology:

1. Heat 1 tbsp oil in kadhai or wok. Toss in the potatoes and stir fry till they get tender and turn brown. Take them out and keep aside on paper napkins to drain out excess oil.

2. Add the remaining oil to the kadhai and heat. Temper the oil with bay leaves, Cinnamon and whole cumin seeds(jeera). Toss lightly.

3. Add kundri to the kadhai and keep tossing for 5 mins.

4. Add haldi powder, jeera powder, red chilli powder, salt, sugar, green chillies, onion paste and garlic paste. Mix well and let the masala cook on medium flame for 5 mins.

5. Keep tossing to ensure the contents do not stick to the bottom of the wok.

6. Check if the kundri has gotten tender; add water and cover the vessel. Let it cook for 2 mins.

7. Uncover, add the fried alu and mix well. cover again and let it cook for 5 mins on low-medium flame.

8. Check if the vegetables are done; switch off the flame and let the flavors blend.

9. Serve hot as a tasty side dish in the meal of your choice :-D

Tips:

1. You may garnish with ghee or clarified butter for that heavenly aroma.