this chicken recipe i have been making for a long time and it is an easy n sure shot way of making a creamy n flavorful, restaurant like chicken dish.....it comes out well even when you make it for a big gathering........fills up your house with a fragrance and any guest entering your house feels like entering a restaurant..this is the compliment i have received many times.........
this time though i decided to make this recipe in a low fat version and found that the taste was same as it's fattier counterpart but the aroma that fills your house is a bit lessened.......the reason is, the fats used in cooking are good solvents for the essential oils in the masalas and the hot dish allows the top notes of the fragrance to hit your nose first.........in this version , the aroma is a bit settled inside the gravy and hits more your tongue.........the fenugreek leaves lend an incredible taste to this recipe which is best accompanied with naan or chapatis.
5oo gms of dressed chicken, 10 cloves of garlic, a fat piece of ginger, 6 whole red chillies, a tsp of salt and a tsp of black pepper powder.
first make a paste of ginger garlic n red chillies and mix it well with the chicken pieces along with the salt n pepper and keep in the fridge for 3-4 hrs or overnight.
masalas to be powdered
cumin seeds 1 tsp
black pepper corns 2 tsp
star anise 1 no.
cinnamon 1 stick
green cardamom 4 nos.
black cardamom 2 nos.
cloves 8 nos.
grated nutmeg a pinch
coriander seeds 1 tbsp
bay leaves 2-3 nos.
roast the coriander seeds and broken bay leaves lightly and make a powder separately ......make a fine powder of the other spices without roasting and keep aside.
some more things you need are ......2 big onions made into a coarse paste, a cup of skimmed milk, 3 tbsp of heavy cream( this is the only fat addition to the recipe), 2 tbsp of dried kasoori methi ( or a cup of freshlty chopped fenugreek leaves), turmeric powder and salt to adjust seasoning.
to proceed ......heat a nonstick pan without oil on medium heat and pour in the onion paste to raost it lightly........adding a bit of salt lets the onion become cooked n caramelised easily........when the onion paste gets a bit browned(not dark) pour in the chicken with all the juices of the marinade.....stir and cook on medium heat till it releases it's own fat.......add the powder masalas and keep stirring.......the fats in the chicken come out slowly to make cooking easy after a while.........when you use oil to fry at this stage it is much quicker n fragrant........cook covered for about 10 minutes or till the chicken is done......now poer in the milk , adjust salt and let it come to boil........pour in the cream and crushed kasoori methi...mix well and cook covered so that the aroma of the fenugreek leaves is absorbed into the chicken.........after about 3-4 minutes the dish is ready.......serve hot with chapatis or naan.......
enjoy this healthy low fat version of murgh methi malai....
this low fat chicken recipe goes to the potluck chicken hosted by vicky