NO OIL CHICKEN

Chef: Anubha Singh

Recipe Servings: 3

Prep Time: 1 hr 30 mins

Cook Time: 30 mins

Total Cooking Time: 2 hr

Difficulty Level: Easy

Ingredients of No Oil Chicken

For Marination:

• 1 kg boiled chicken
• 2 cups of  curd
• 1 tsp ginger garlic paste
• ¼ tsp red chili powder
• ½  tsp black pepper powder
• ½ tsp garam masala powder
• 1 lemon

For No Oil Chicken:

• 1 Tbsp ghee
• 2 green chilies, chopped
• 5-6 garlic cloves, chopped
• 2-inch size of ginger, chopped
• 1 onion, cubed
• 1 capsicum, cubed
• 1 tomato, cubed
• 1 cup fresh mushrooms, sliced
• 1 cup sweet corn
• 1.5 tsp salt
• ½ tsp garam masala powder
• ½ tsp coriander powder
•  ¼ tsp red chili powder
•  ½ tsp black pepper powder
• Chicken stock
• For garnishing coriander leaves

About No Oil Chicken Recipe: Boiled chicken marinated in curd and loaded with lots of veggies is best for those who are chicken lovers as well as a fitness freak. Many of us think that non-veg tastes best when mixed with a lot of spices and oil but to your surprise, this recipe can satisfy your taste buds to the same level as the spiciest chicken would do.

For Marinade:

1. Clean the chicken thoroughly.
2. Add salt and pressure cook it on high flame for 1 whistle.
3. Keep the chicken stock aside for later use.
4. To the boiled chicken, add curd and ginger garlic paste.
5. Squeeze one lemon.
6. Add red chili powder, black pepper powder, and garam masala powder.
7. Mix well all the ingredients.
8. Keep aside for an hour to let the chicken absorb the flavor of all the ingredients.

For No Oil Chicken:

1. Heat a pan and pour ghee in it.
2. Add cumin seeds and let it crackle.
3. Add green chilies, garlic cloves, and ginger. Fry them for 1 minute.
4. Add onion and fry till light golden brown.
5. Now add capsicum along with mushrooms and sweet corn. Mix well.
6. Cook for a few minutes. Don’t overcook the veggies.
7. Add salt, garam masala powder, coriander powder, red chili powder, and black pepper powder.
8. Close the lid for 5 minutes.
9. Add tomato and cook for 2 minutes.
10.  Add the marinated chicken and the chicken stock.
11.  Cook on high flame till the stock is reduced to a minimum.
12.  Serve hot with garnishing of coriander leaves on the top.

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