Low calorie(each serving approx 375 cal)
Recipe courtesy:Online blog
Ingredients:
2½ tbsp. vegetable oil
2 tbsp. panch phoron
2 dried bay leaves
2½ tbsp. grated fresh ginger
2½ tbsp. minced garlic
2½ tsp. ground coriander
Salt
1¼ cups plain whole-milk yogurt mixed with 1.5 tsp.refined flour
4 Chicken drumsticks
1 each red and yellow bell peppers, cut into chunks
Method:
Heat oil in a small frying pan over medium-high heat.
Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds.
Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minutes.
Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds.
Add yogurt, stir to loosen browned bits, and let marinade cool.
Marinate by putting chicken, bell peppers.
Scrape in yogurt mixture, seal, and squish to coat.
Chill at least 2 hours or overnight.
Preheat oven to 200° and keep a tray below the grill rack.
Mix to coat, then pat ingredients into a single layer.
Roast turning food with a wide spatula after 10-15 minutes minutes and roast for another 5-7 minutes or until chicken turns brownish.
Serve hot.
Ingredients
500gm Chicken (curry cut)
1 Tbsp Panch phoran
2 Bay leaves
3-4 Green chilies
2 Onions,large, thinly sliced
1 Tbsp Garlic paste
1 whole Red Chili
1 Tsp Kashmiri Red chilli powder
1/2 Tsp red chili powder or little less
1/4 Tsp Garam masala powder
Turmeric
Salt to taste
3-4 Tbsp Mustard oil
3 Tbsp curd
2 cups warm water
Method:
Clean & wash the chicken.
Marinate the chicken with 1 tbsp oil,salt,curd & 1 tsp Kashmiri red chili powder & keep refrigerated for at least 1 hour (I kept it overnight!)
Heat oil in a wok & temper with the whole chili, bay leaves & 1/2 tbsp panch phoran mixture and let it sputter for a minute.
Keep them aside.Add onions and sauté till the onions are well browned.
Add garlic paste, and mix well. Cook for a further a few minutes.
Add chicken pieces along with.
Then add the chicken pieces,turmeric remaining chili powders,salt & garam masala to the wok and cook well.
Add warm water,mix well to coat the chicken. Stir intermittently and cook till the chicken is tender.
Now heat about 1/2 tbsp of oil in a seperate pan,temper with remaining 1/2 tbsp of panch phoran & green chilies & switch off the gas when they start changing colour.
Add this panch phoran & chili to the chicken,star it well & remove from the flame.
Serve with steamed rice or paratha.
