This is a super easy and healthy meal to make. Often, I make it in a larger quantity and use the leftover chicken to make sandwiches for lunch the next day.
Ingredients:
1 whole chicken (1100-1200 grams), cut into 8-12 pieces
3/4 cup yogurt
1 tsp garlic paste
1/8-1/4 cup white vinegar
Salt, to taste
Coarsely crushed black pepper, to taste
Red chili powder, to taste (optional)
4-5 tbsp oil (more if you prefer)
In a big bowl, mix together the yogurt, garlic paste, vinegar, salt, pepper and chili powder. Add marinade to the chicken pieces. Cover and refrigerate for at least 5-6 hours (for best results, let it marinate for 1 day). Heat oil in a pot and add the chicken. Cook on medium-low heat till chicken is done and no longer pink in the center. If the chicken seems too dry, add a little hot water into the pot and cook. If it seems like it has too much gravy, increase the flame. Serve hot with steamed vegetables.
Note: You can also add peas and potatoes to the pot along with the chicken to add color to the dish.
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