Oil free Chicken

It’s hard to believe, right? I am sure you are reading the title again and again. But, it is true. Eating out has become a strict no-no for us recently and one of the big reasons for this is the amount of oil that we see floating in all the dishes. This is especially true with most Indian and Pakistani restaurants in the Bay Area. Also, most of the dishes taste the same and are greasy and fatty.

But my husband’s love for chicken made me wonder if there can be anything non-oily and healthy. And voila, here is the recipe.

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Ingredients:

12 Chicken drumsticks/boneless chicken

Lots of curry leaves

1 ½ tsp Whole coriander seeds

1 tsp cumin seeds

1 tsp sesame seeds

½ large red onion

4 cloves of garlic

3 cinnamon sticks

8 peppercorns

3 cloves

4 cardammon pods

3 Dry red chillies

Salt to taste

Lemon juice for garnishing

Cilantro for garnishing

Dry fenugreek seeds for garnishing

For the marination:

Turmeric powder

Onion garlic powder (kanda lasun masala)

salt

First start dry roasting the cinnamon sticks, pepper corns, dry chilies, and cloves. Add the coriander seeds, cumin and sesame seeds later. After they are roasted add the finely chopped onions and garlic to the masala. Keep it aside to cool.

In a pressure cooker, add the marinated chicken and lots of curry leaves with one cinnamon stick and cook it thoroughly till the chicken is cooked.

Now, after the masala is cooled, blend it with water to a fine paste. Once the chicken is cooked in the cooker, pour it in the pan that you want to boil the masala with the chicken. Add the masala that you blended in a paste as needed. Do not add all the masala at once. Try to boil the chicken and wait for the masala to release all the flavors. Add as required and according to taste.

After the chicken boils in the masala for about 20 minutes on low heat, add the dry fenugreek seeds and lemon juice according to taste and turn off heat. Add fresh chopped cilantro just before serving. Your oil free chicken is ready J