Garlic Chicken

When I heard about Sunita’s ‘Think Spice’ event this month is Garlic, I started thinking as to what to make. I just love garlic and there are loads of recipes in everyday cooking in which I use garlic. But I had got this one recipe from my mom and thought it would do complete justice to my ever loved spice ‘Garlic’.
A must try, first for the flavor, and then for the simplicity. So here is my entry..

Ingredients

Chicken, boneless – 1 lb, cut into small chunks
Garlic cloves, crushed and chopped – 8-10 large ones
Yogurt – 1/2 cup
Pepper powder, coarsely crushed – 2 tsp
Jeera (Cumin), coarsely crushed - 1 tsp
Haldi powder – 1/2 tsp
Curry leaves – 10-12
Lemon Juice - 1 tbsp
Salt - to taste
Oil - around 4 -5 tsp approx

Method

- Marinate the chicken with haldi, yogurt and salt for atleast an hour.
- Put this marinated chicken along with the marinade in a hot pan and cook uncovered till the chicken gets coated with the juices and it becomes almost dry. (At this point it should still have a little liquid content in it). Adjust and add salt if needed. Put off the heat.
- Then, in a small pan separately, take little oil, sauté the garlic nicely till it is light golden in color, add the pepper, cumin and curry leaves. Stir for a minute or so.

- Put this mixture in the above dry chicken mix. Mix well and cook till the chicken gets properly coated with the spices, and gets cooked and dry ( or slightly browned).
- Add lemon juice to the above, mix well and take off from heat.
- Serve hot with rice and a dal or curry of your choice.

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