Friday, November 11, 2011

Pudina Chicken / Biryani Chicken

Organic Chicken - 3 lbs (I used 8 small organic chicken drumsticks)
Plain Greek Yogurt - 1 full cup
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp
Coriander Powder - 1 tsp
Garlic - 4 cloves grated
Ginger - 1 inch grated
Cilantro - a handful chopped
Fresh Mint Leaves - a cup, chopped
Green Chili - 4, slit
Lemon Juice - 1 tbsp.
Biryani Masala - 2 tsp (optional, I didn't use any)

Oil - 2 tbsp.
Shah Jeera - 1/2 tsp

Marinade the chicken with yogurt and the remaining ingredients for at least an hour or preferably overnight. Slit the chicken in the fleshy areas so that the marinade can get in the meat.

Heat a large pan. Add the olive oil and shah jeera. Then dunk the chicken along with all the marinade. Toss well and cover and cook on medium low heat for around 20 to 30 minutes till the chicken is soft and cooked and oil separates from the spicy gravy.

Serve hot.

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