Dry Chicken Starter

This is one of my favourite starters. When I am planning for an elaborate dinner I keep some dishes that do not require much time without compromising on taste. This recipe is dedicated to my late maternal uncle, who used to love cooking and hosting. Right from cleaning the meat to cooking he would do everything by himself, except for adding salt. For which he would ask my mom ( his younger sister) or my aunt. He had a big mortar and pestle in which he used to grind onion garlic and also make mint chutneys.

We call this preparation “methi & kali mirch chicken“. The recipe does not require standing for a long time and there is no need to roast one ingredient after the other. It is a one pot recipe. You just need to marinate chicken along with all the ingredients for 2-3 hours and then cook it at slow flame.

This recipe is a big hit with all kids in the family , as it is not spicy and flavors are also very mild. It goes well with Drinks as a starter. It can be served as a side dish too or if you just want to make a quick meal have it with Paratha. If it is a large gathering and I am serving the chicken as a starter , instead of using curry cut chicken I use drumsticks as it is more convenient to serve as well eat.

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Dry Chicken Starter

Course

starter

Cuisine

indian

Prep Time

20 minutes

Cook Time

45 minutes

Passive Time

180 minutes

Servings

servings

Ingredients

• 1 kilogram chicken ( curry cut)
• 2 tablespoons fenugreek dry leaves
• 2 tablespoons butter
• 3 tablespoons lemon juice
• 1 tablespoon pepper crushed
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• to taste salt

Course starter Cuisine indian Prep Time 20 minutes Cook Time 45 minutes Passive Time 180 minutes Servings servings Ingredients 1 kilogram chicken ( curry cut) 2 tablespoons fenugreek dry leaves 2 tablespoons butter 3 tablespoons lemon juice 1 tablespoon pepper crushed 2 teaspoons garlic paste 1 teaspoon ginger paste to taste salt

Instructions

1. Clean and wash the chicken and marinate with all the ingredients in a pan.
2. After 2-3 hours cook it on a slow flame. Once the chicken is well roasted , the butter would start separating on the side of the vessel, check if the chicken is cooked well, by inserting a fork, if cooked well the juices will be clear. You can also cut a piece of chicken and if the center of the chicen is still pink it is not cooked
3. If the chicken is not cooked add 1/4 cup water and cover the pan and let it cook for another 10-15 minutes. Stir every 2-3 minutes
4. Serve hot.

Recipe Notes

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