The Khana Khazaana Man Themself!
Chef Sanjeev Kapoor is certainly not a lesser star. He's about 140 recipe books to his name, a 24-hour cooking funnel known as Food Food and the page world wide web.sanjeevkapoor.com may be the largest Indian recipe portal. He is a favourite and greatly respected by food enthusiasts, families and house spouses from around the globe.
Once we search for healthier options in food, we provide you with Chef Sanjeev Kapoor’s Dahi Methi Murgh from his book Healthy Indian Cooking for Diabetes. “The flavours from the fresh fenugreek (methi) and mild spices permeate wonderfully in to the chicken, because of the marination in yogurt. It's also a terrific way to prepare without fat. Serve with grain or rotis, vegetables along with a salad," his website states.
•Yogurt,whisked - 225 grams
•Salt - 2 teaspoons
•Chicken, reduce 8 pieces - 900 grams
•Ginger root, chopped - 2 inch
•Eco-friendly cardamom - 5
•Black cardamom - 1
•Cloves - 5
•Bay leaf - 1
•Mace1 - 2
•Onion, chopped - 2 large
•Garlic clove, chopped - 20
•Eco-friendly chillies, seeded and chopped - 3
•Turmeric powder - 1/2 teaspoon
•Coriander powder - 1 teaspoon
•Red chilli powder - 1 teaspoon
•Tomato plants, chopped - 2 medium
•Fenugreek leaves (methi), chopped - 40 grams •Fresh coriander leaves -15 grams
•Dried fenugreek leaves (kasoori methi), crushed - 1 tablespoon
Mix together the whisked yogurt and salt inside a large bowl. Add some chicken and allow it to marinate for around half an hour. Finely chop half the ginger root and cut the remainder into juliennes. Put aside. Heat a non-stick pan. Add some eco-friendly and black cardamom, cloves, cinnamon, bay leaf and mace, and roast on the medium heat until aromatic. Add some chopped onions and prepare until they turn golden brown. Stir within the garlic clove, chillies and finely chopped ginger root and prepare for just two minutes. Add some turmeric, ground coriander and chilli powder towards the pan, together with 50ml water. Stir and prepare for thirty seconds. Add some tomato plants and prepare until soft. Add some marinated chicken and fresh fenugreek leaves and blend well. Cover and simmer before the chicken is nearly cooked. Sprinkle around the dried fenugreek, ginger root strips and fresh coriander. Keep your pan covered for around a few minutes before serving.
Source: world wide web.sanjeevkapoor.com Picture: foodiejoint.blogspot.com