for many days now i have been on this vegetables only diet of mine.............not that i am going in a planned manner but generally i like veggies more and whenever i think of low cal diet which is tasty and fits into my 5-6 meal plans, the colorful veggies are my first choice.....
but recently seeing all those mouth watering pictures of chicken n prawn recipes on varsha's blog, i just got tempted to make one myself.......now chicken will be the first choice cuz arvind likes chicken more.............chicken can be low cal too ( 109Kcal/100gm), especially if the fat is trimmed off n it is prepared in minimal amount of fat or is grilled.
i thought of chicken kali mirch and as i was cooking, the idea came to add some green color, so goes in the freshly chopped coriander leaves.............it was brilliant to look at n the aroma of hot black peppers mixed with coriander leaves was awesome..........the citrusy top note with hot,earthy base..........mmm.......
for health viewpoint i am a desi ghee believer, you can use EVOO or any other.....just a teaspoon, thats it.
chicken cut in large pieces 600gm
thick curds 100 gm(made from skimmed milk)
freshly crushed black pepper 2 tbsp
ginger garlic n green chillies crushed together coarsely 2 tsp
star anise 1 no.
cinnamon 1/2 inch piece
green cardamom 2 nos. crushed
black cardamom 1 no. crushed
cloves 3 nos.
whole red chilly 1 no.
salt to taste
roughly chopped coriander leaves , a handful
desi ghee 1 tsp
marinate the chicken with curds mixed with crushed black pepper n ginger garlic green chilly paste for 2-3 hrs in the fridge.salt can also be added at this stage.
heat ghee in a pan and put in all the whole crushed masalas n the red chilly......quickly put in the marinated chicken as the masalas start spluttering .....mix well and cook covered on low flame, it will get watery first and then the masalas will be soaked in and a nice brown grilled sort of color will appear, keep turning the pieces after every 2-3 minutes untill cooked, it may take 12 -15 minutes.
when the mixture is dry sprinkle the coriander leaves n turn around a bit so that flavors of masala n coriander leaves get blended.
serve immediately with plain wholewheat chapatis.