White Chick...(Creamy Chicken BBQ)

There is nothing like a "good excuse" to host a dinner party.Who wouldn't crave for a good time with friends,good food plus a fun weekend. :).But the challenging bit is deciding upon a menu.What to fix?.Chinese..umm..Indian..or Thai...quite a mind boggling job.And if you have friends who are from every part of the world, various cuisines and different taste buds..it just acts as icing on the cake . So to ,escape this super-confusion, let me introduce you to my very special White chick recipe.It consists of soft ,moist & creamy boneless chicken chunks.This is what makes this recipe so darn satisfying! Bonus- It also works well with both spice lovers & non-spice lovers.

Ingredients

• boneless and skinless chicken breasts, approx 310g cut into 2cm pieces
• 1 tsp lemon juice
• 1\2 tsp salt
• 2 tbsp Greek-style natural unsweetened yogurt
• 30g butter
• 1 tbsp double cream
• 1tbsp ginger& garlic  paste
• 3 green cardamoms, seeds only
• 1/2 tsp ground cumin
• 1/2 tsp freshly grated nutmeg
• 2 green finger chillies, finely chopped
• 1 tbsp  vegetable oil
• 2 tbsp Cheddar cheese, finely grated

Method

1. Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.
2. Mix the yogurt, half the butter, the cream, ginger-garlic paste, cardamoms, cumin, nutmeg, chillies, oil, and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered, in the refrigerator.
3. Soak 4 - 6 wooden skewers in cold water for 15 minutes to prevent them burning. 
4. Skewer the chicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180°C oven for 15 minutes or until the chicken is cooked.
5. Halfway through cooking, baste with the remaining butter (melted).

• Keep on checking the oven towards the end since we dont want the meat to dry out.The cooking time may vary in case the chicken is marinated for more than an hour.The meat should be done but moist.

Chicken Black pepper..(Murgh kalimirch)

If you are a chicken rut , this meal is for your quick fix.It is such a delicious,simple one skillet meal with minimal preparation needed..no chopping onions..no blending tomatoes.The gravy is also of the right consistency goes perfectly with rice as well as bread...so,all you chicken with gravy lovers..this recipe is for u ..try n lemme know.

Ingredients

• 1 kg Chicken
• 4 thps oil (Sunflower /Soya bean oil or any odorless oil )
• 4 cloves garlic minced
• 4 ripe tomatoes diced
• 3 thsp chopped cilantro

Spices

• 1tsp grounded red dry pepper
• 1/2 tsp red pepper
• Salt as per taste

• 1&1/2 tsp grounded black pepper

• 1 thsp Coriander seeds
• 1 thsp cumin 

Roast in a dry pan Cumin & coriander seeds until fragrant and slightly brown by frequent tossing the pan.Be careful ,we don't want to burn it.Grind them coarsely in a mortar & pestle or grinder.

Method

1. Cut & wash chicken.We want skinless pieces.
2. Heat oil in a wok on medium heat.Add the chicken pieces and saute for 3-4 mins or till slightly done.
3. Add garlic cloves.
4. Add all the spices except black pepper & cumin-coriander mixture.Saute until the spices starts to release oil,for around 3-4 minutes.
5. Add tomatoes and cover the wok.let it cook for another 5-8 mins,or till the tomatoes dissolve.
6. Once the tomatoes get dissolved.Check the consistency , if u like little more gravy, add 1/4-1/2 cup of hot water.This gravy is slightly thick as it coats the chicken.
7. Add black pepper & mix it.Then add cumin-coriander spice mixture that we had prepared earlier.
8. Cook for another 2-3 mins.
9. Dish out and garnish with cilantro.

• You can reduce the amount of red pepper powder & red fry pepper according to you taste.But this dish is suppose to be a little spicy.
• You must have noticed that in the images above the oil seems to be quite a lot,but actually i had ended up adding oil twice..since i was in a gr8 hurry(as usual)..But i had drained the excess oil before serving.:D