Garlic Chicken (Dry)
Dry chicken dish with flavor of garlic. Serve as a side dish or appetizer,
Ingredients
- 1.5 lb bone in chicken skinless, (cut into medium pieces)
- 3 tablespoon whole plain yogurt
- 2 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon salt
- 3 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 large bay leaf
- ¾ cup onion thinly sliced
- 4-5 green chilli (hot) slit, (or to taste)
- ½ teaspoon fresh ground black pepper
- 1.5 teaspoon kasuri methi
- ½ cup chopped green herbs mint & cilantro
Instructions
- In a large bowl, marinate the chicken in yogurt, ginger & garlic and salt. Massage the chicken well, cover and let marinate refrigerated for atleast 2 hours, overnight is better.
- Take the chicken out of the fridge an hour before ready to cook. Heat up ghee in a wide, heavy bottomed kadai/pot.
- Temper the hot ghee with cumin, bay and cardamom. After 15 seconds, add the onions.
- Add the green chillies as well. Once the onions are browned, lower the heat and add the marinated chicken. Keep on mixing continuously for 5-7 minutes to avoid curdling of yogurt.
- Once the chicken starts to cook, add the black pepper and salt.Keep the flame on medium low. Don't cover right now else the chicken will become watery.
- Keep on mixing around, tossing and turning regularly for next 25-30 minutes till the chicken is browned and cooked through. Cover for 5 minutes towards the end so that chicken is cooked through. You will see the chicken starts to separate from the bone.
- Add the fresh herbs and the kauri methi. Saute for 4-5 mins with the herbs. Finish with cream and serve immediately.
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