Curd Chicken {Recipe}

The simpler the better. Simplicity always seems to appeal in everything including food. Here is a simple chicken recipe that is a favourite amongst my family. I learnt it from my sister n when i prepared it for the first time it was so loved and appreciated that it became exciting to prepare it every time, not to forget the fact that it is so easy to make.

Process

– Marinate one kg of chicken with ginger garlic paste (2tsp each) salt, pepper and one cup of curd.

– Keep aside for 2-3 hours.

– Take a heavy bottomed pan and transfer this chicken into it. Cook on low flame without oil till the chicken tenderizes. Now turn the flame to medium till the chicken pieces turn golden brown and crisp.

Serve hot curd chicken. The beauty of this recipe is that it needs no oil at all. It cooks in the chicken fat. Whenever u learn something new u are all excited and enjoy talking about it to like minded people. It was only when i spoke about this recipe i realised it is popular and loved by so many people. Food is great fun when enjoyed with people and so is recipe sharing.

By: Rakhi Mehra

pawansoni

Food Critic and a Marketing Wizz who had a high profile career with leading MNC’s like HSBC, GE Capital etc, Pawan Soni comes across as a quintessential corporate employee. He left behind his successful career as the Vice President of a MNC... all for his love for food. He a WSET Level II wine connoisseur and a foodie who loves to eat anything under the sun. Besides being a food and travel writer for various food forums and magazines, he is the Founder and CEO of Indian Food Freak. As one of the initial bloggers who started his blog almost a decade ago, his website www.indianfoodfreak.com is currently one of the biggest food and travel blogs in. Pawan also conducts highly successful restaurant awards and recently concluded the fifth edition of The Big F restaurant awards. Apart from that he has recently launched a gourmet app that gets its members huge benefits in participating restaurants and hotels besides giving those venues a huge traction.

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