After a long hectic week, Friday dinner is most likely to be a "don't have to cook" dinner. The previous night is even worse for me - it is like, almost there, but I am panting and I still have to keep running to finish the race - not sure against whom or for what trophy though! But got to keep going, right? So Thursday is "almost no cooking" dinner. It is either a combination of leftover or something really easy to bake dinner or whatever I am making for the little one - make that a little more and add some chilies to it - dinner.
But it is different when your better half is coming home after a week long international trip from a country with tremendously bland food and through the battle of 3 airlines and 2 delays and etc. and etc. You really want to cook something nice for dinner. But again you have guarded the castle back here which at least to you seemed like the very similar battle like his, you are not up for throwing a fancy grand feast. Hence, I resort to shortcuts like these!
This chicken dish is inspired from a recipe of "Roast Chicken" I saw online long ago - that started with frying the chicken instead of frying a paste of onion which takes forever. Thankfully I didn't bother to do any grocery this week so I was out of tomato and yogurt - so I couldn't have anyway cooked my mom's traditional chicken curry either (convenient) :)
So what I did....
With the chicken (~ 1lb/half a kg)
Thaw > wash > marinate with salt, turmeric, and ginger-garlic paste for as long as you need to get other things ready. Go easy with the salt or even skip it - I will tell you why.
Freshly made ginger garlic paste would be better but again, I was guarding the castle so I used ready-made store bought paste. I prefer to use fresh whenever possible but I always keep a jar handy for times such as this.
Red onion > I did fine Julian cut about 75% of a big red onion.
Add about 3 Tb spoon oil to the pan
> when the oil heats up, add the onion to it and fry them. You don't want them to get very soft or mushy. If you know what Beresta or fried onion is that is what you are trying to achieve here.
> Take them out and keep aside. If you use the mentioned measurement of oil, you should still have some good amount left in the pan.
In that remaining oil,
> Add whole Shahi Garam Masala or whole Biriyani Masala. If your pantry doesn't have a stock of either, simply use whole Garam Masala - Cinnamon, Cloves & Cardamom.
> Add the marinated chicken. Fry for little bit - enough to get the raw color out. If you get chicken which cooks easily - be careful not to over cook it.
> Add chopped green chilies. If you are fond of dried red chilies, add them to the oil with whole spices.
> Add handful of Biriyani Masala - I used Shan's Chicken Biriyani masala. This has salt in it - that's why I add very little to start with or skip it entirely. I taste the dish towards the end and decide if I need to add any.
> The original recipe I think added beaten yogurt at this point but due to lack of it tonight, I reduced the flame, waited for 3-4minutes and then added about a cup of milk ( whole/full fat).
> Let it cook in low flame for few minutes to ensure the chicken is fully cooked and it got some time to absorb all the spices.
> Add the fried onions. Mix them with the entire dish well. You want them to retain their form. You don't want them to get mushy.
> Turn the gas off. Cover it for 5mins.
> Spread half Tbsp of ghee.
And you are done!
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