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This recipe can be made both with chicken and Paneer. I will jot this down with chicken, the strictly vegetarians can replace the chicken with Paneer.
This recipe can be made both with chicken and Paneer. I will jot this down with chicken, the strictly vegetarians can replace the chicken with Paneer.—UK
cup Hung Curd
pieces Garlic cloves
pieces Onion Large
teaspoon Turmeric powder
tablespoons Cooking Olive Oil
tablespoon Lime Juice
bunch coriander leaves
tablespoon Chicken Masala/ red chili powder for extra spice
tablespoon Coriander powder dry
- Cut the Chicken in approx 1 inch cube size.
- Grind the Black pepper to make a coarse powder, add curd and garlic cloves and grind again to make a paste.
- Apply evenly on the chicken and keep to marinade overnight or at least 8 hours
- The chicken/Paneer will absorb the flavors of garlic and pepper completely.
- Though you can use the marinated chicken immediately too, the flavor of the finished product is sure to differ.
- Cut one Onion in 1 inch cubes and chop fine the other one.
- Heat olive oil in a pan and add the mustard seeds.
- Once they splutter add the fine onion and turmeric and stir well.
- Then add the onion cubes and stir.
- Add the remaining ingredients and stir fry well
- At this point the ingredients in the pan may look dry.
- Add more oil if needed but strictly no water.
- Once the powders have blended well with the onion, add the marinated chicken/ Paneer cubes to it.
- Stir fry well and cover the pan
- Allow to cook well.
- The Curd will start leaving water and help the chicken cook.
- Remove lid and keep stirring till the water evaporates.
- Add some more olive oil if needed and stir fry well.
- Add lime juice and garnish with chopped coriander.
- Serve hot as starters or as a side dish.