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Wednesday, August 7, 2013

Chicken in the microwave

A few days ago, I tried cooking Indian-style chicken in the microwave without using any oil and I managed some good results. It's a simple recipe but it sure tastes divine. 


Curd: 200-250g 
Chicken legs: 4-5 pieces (skinned)
Cinnamon: 1 stick
Green Cardamom: 4-5
Cloves: 4-5
Peppercones: 12-15
Bay leaf: 1
Red chilli powder: 1 tsp
Turmeric powder: 1 tsp
Ginger garlic paste: 1 tbsp
Salt: Just a few grains
A few Coriander leaves for the garnish

Grind the cinnamon, cardamoms (shelled), cloves, bay leaf and peppercones together to a fine powder. Mix the powdered spices with the curd till they blend well. Add the turmeric, ginger garlic paste, red chilli powder and a few grains of salt and mix well. Use a spoon to marinate each chicken leg with the spice-and-curd paste. Transfer all of it to a glass dish and put it inside the refrigerator for 12-15 hours. The longer it stands, the better it tastes. 

Take the marinated chicken out and put it in a plastic steamer (the ones you get for making idlis, but you do not need the stands here). Microwave for 15 minutes. (You may choose to add water if you want more gravy.) Once it's done, let it cool inside the steamer for 40-45 minutes. Open, transfer to a serving dish and garnish with chopped coriander leaves. The curd gives it a slight sour taste while the spices pack a punch!

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