The Sunday Chicken Routine
This one is for those who love Indian chicken recipes.
Buy a kg of chicken on a Sunday morning, marinate it for the day, cook in the evening and store it in your refrigerator to use during the week.
You can use this basic recipe to make chicken curry, chicken pulav, dry chicken snack, or pull the chicken to make sandwiches and wraps.
What you will need
Chicken- one kg (preferably curry cut)
Marinate in- yogurt- one tea cup; powdered spices- salt, red chilly powder, coriander powder and turmeric powder — adjust according to taste preference — keep in refrigerator for at least two hours
Onions- three large
Garlic- ten cloves
(Pulse the onion and garlic in a blender, if you don’t have a blender chop them finely)
Whole spices- pepper corns- about ten, cloves- five-six, green cardamoms- two, star anise- one, dried red chili peppers- two, bay leaves- two
Oil or ghee or butter
Preparation
Heat oil in a large pan, kadhai or pressure cooker. Add the whole spices and the onion & garlic- pulsed or finely chopped. Saute till browned.
Add the chicken with all the marinate and let it cook till the meat begins to leave the bones.
This is the basic bhuna chicken. It can be stored in the fridge for up to three days and in the freezer for up to one week.
You can use this during the week for different recipes- curries, pulav, or just eat it as a dry snack or side dish. Pull the meat from the bone to stuff in wraps or sandwiches.
Bonus Recipe: Add water to the mixture, cover and cook for ten minutes to make a simple, yet spicy, curry. Garnish with coriander leaves.
#ProTip- Be very careful in maintaining kitchen hygiene when cooking chicken. Always bring it to room temperature before storing in the fridge for further use. Heat only a portion that you will consume at a time. Do not heat and cool the meat multiple times.
