2-3 Chicken Breasts
2-3 Baby Potatoes
4 tbs Olive Oil
1 tbs Ginger Paste
1 tsp Fennel seeds, hand pounded (saunf)
2 cloves Garlic
2 tbs Dried Oregano
Freshly Ground Black Pepper
- Pre-heat the oven to approx. 220°C.
- Make a bag placing 2 pieces of tin foil (large enough) on top of each other. Fold three sides and keep one side open.
- Flatten the chicken breasts with a mallet.
- Pierce the baby potatoes with a fork.
- Squeeze the lemon juice and reserve the lemon. Put these in a bowl.
- Add olive oil, crushed dried oregano, ginger paste, pounded fennel seeds, garlic, and black pepper to this.
- Put the chicken breasts and potatoes. Mix.
- Keep this mixture aside for around 45 minutes. (Longer the better!)
- Place this mixture in your foil bag. Seal the bag and place carefully on a roasting tray.
- Heat in the pre-heated oven for approximately 30-35 minutes.
- Remove from the oven. Break open the foil on the table.
Enjoy this simple recipe with pao, garlic bread or lemon rice. Experiment with different herbs like thyme, rosemary and vegetables like spinach, beans, mushrooms. You can also add fresh cream or white wine to the marinade to get delightful variations. Serve with a glass of good white wine.
1 kg Chicken, medium pieces, cleaned and washed
¼ cup Yoghurt
1 tbs Oil
2 tbs lemon juice
1-1/2 cup Water
1 tsp Turmeric powder (Haldi powder)
2 tsp Coriander powder (Dhania powder)
1 tsp Red Chilli powder
½ tsp Cumin seed powder (jeera powder)
½ tsp Cumin seeds (jeera)
2 Medium Onions, chopped
2 Medium Potatoes, diced
½ cup Red Lentil (Masoor dal)
2 Medium Tomatoes, chopped
1 tbs Ginger, julienned
- Mix the chicken thoroughly with yoghurt, 1 tbs lemon juice, salt, turmeric powder, coriander powder and cumin powder. Marinate for approximately 45 minutes.
- In a pressure cooker heat the oil
- Fry the cumin seeds for a minute. Add the onions and sauté until golden brown.
- Add the marinated chicken and diced potatoes. Mix thoroughly.
- Cover and cook for 5-7 minutes.
- Now add the red lentils and chopped tomatoes. Cook on medium flame for a 2-3 minutes.
- Add water, bring to a boil. Cover the pressure cooker and lower the flame to low.
- Simmer under pressure for 2 whistles. Turn off the burner and let the steam release slowly on its own from the cooker.
- After all the steam has been released, open the lid and cook until the chicken is tender and the sauce is completely done. Adjust the salt. Stir continuously while cooking.
- Add the remaining lemon juice and mix. Sprinkle julienned ginger before serving.
This is again a light and unique recipe and tastes delightful. I enjoy this with steamed kolam rice or any unpolished rice. I am not very fond of the excessively refined basmati rice available in stores. I also enjoy this mildly spiced dish with a good crisp paratha. Great recipe for those who are on diet and particularly for all those on high protein diets! You could also try this with lamb. Of course cooking times will vary. A tempering (tadka) of ghee, garlic, whole red chillies and a pinch of asafoetida (heeng) can be an interesting addition.