Chicken Chi-ching

Photo courtesy: Pradipta Deb

Ingredients

(serves 8-10 persons)

  • Chicken with/without skin 1.5 kg (cut into medium-sized pieces)
  • Cherry tomatoes 20 pieces (cut in halves)
  • Ginger paste 1/2 table-spoonful
  • Garlic paste 1/2 table-spoonful
  • Onion 2 cups (roughly chopped)
  • Yogurt 200 gms
  • Oil 2 table-spoonful
  • Paprika/chili/black pepper powder according to test
  • Salt according to test
  • Garam masala 1 tea-spoonful
  • Lemon/lime juice 1/2 big lemon or 1 lime
  • Coconut milk/cream 200 ml
  • Hot water 2 cups

Recipe on cooktop

  • Wash chicken legs and make some superficial cuts with a sharp knife so that the spices are absorbed well in the flesh.
  • Make a paste of black pepper powder, lemon juice, salt, one table-spoonful of oil, ginger paste, garlic paste, yogurt, and if required, little water.
  • To marinate the chicken, add the paste and massage well in the chicken. Keep it aside for at least an hour. 
  • Put a pan on medium heat, put a table-spoonful of oil in it. Once the oil is hot, add the chopped onion and fry for 2 minutes till they turn brownish.
  • Transfer the marinated chicken to the pan and mix with the fried onions. Put a lid on the pan for 10 minutes.
  • Then take off the lid, add the coconut milk, mix well, and put the lid back on.
  • After 15 more minutes, take off the lid, add the cherry tomatoes, add hot water, and put the lid back on for 10-15 more minutes till the chicken is done. The preparation time also depends on the duration of the marination.
  • Once the chicken is well-cooked and the meat starts coming out of the bones, turn off the heat. Add the garam masala. Mix well and put the lid back on for 5 more minutes so that the smell of the garam masala is absorbed well in the chicken.
  • Serve them hot with flat-bread/roti or rice.
  • You can store it in the refrigerator for three-four days. Heat thoroughly before consuming.

Recipe in oven

  • Wash chicken legs and make some superficial cuts with a sharp knife so that the spices are absorbed well in the flesh.
  • Make a paste of black pepper powder, lemon juice, salt, two table-spoonful of oil, ginger paste, garlic paste, yogurt, and if required, little water.
  • To marinate the chicken, add the paste and massage well in the chicken. Keep it aside for at least an hour.
  • Transfer the marinated chicken to an oven-proof tray and mix with the chopped onions. Put the tray in the oven for 30 minutes in 180 degrees.
  • Then take the tray out, add the coconut milk, mix well, and put it back in the oven. Also turn the chicken pieces.
  • After 20 more minutes, take the tray out, turn the pieces once again. Add the cherry tomatoes, hot water and put the tray back in for 10-15 more minutes till the chicken is done. The preparation time also depends on the duration of the marination.
  • Once the chicken is well-cooked and the meat starts coming out of the bones, turn off the oven and take the tray out. Add the garam masala. Mix well and put a lid on the tray for 5 more minutes so that the smell of the garam masala is absorbed well in the chicken.
  • Serve them hot with flat-bread/roti or rice.
  • You can store it in the refrigerator for three-four days. Heat thoroughly before consuming.

My food story

My partner and I used to live in a tiny apartment with an even tinier kitchenette in Germany. It just included two hotplates, one little sink, and a student-apartment style mini-refrigerator. When we moved to France in a bigger apartment with a bigger refrigerator and baking oven, my experiments started. As we both spend all the days during the week in the office and hardly get any time to cook fresh food every day, we started batch cooking food for the whole week. So these experiments were necessary to break the monotony of eating the same food. Bought containers ideal for storage and oven-proof cooking trays. Over the weekends we work together into preparing food for the whole next week keeping in mind the lunchboxes and snacks and our sweet tooth. As we both love chicken legs, this recipe is pretty popular in our kitchen.

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