Indian Garlic Chicken recipe
Indian Garlic Chicken Curry
Ingredients and Preparation Time
- Chicken with bones - 500 gms
- Yoghurt - 50 gms
- Garlic paste - 10 Cloves
- Ginger paste - 1 Teaspoon
- Salt to taste
- Sugar - 1/2 teaspoon
- Cooking Oil - 4 table spoons
- 4 Fresh Tomatoes medium size, blanched and pureed
- Cumin powder - 1 teaspoon
- Coriander powder - 1 1/2 teaspoons
- Olive Oil - a few drops
- 7-8 Black Peppercorns ground into a coarse powder
- Green Chillies and Fresh Coriander leaves for the Garnish
Preparation time - 2 hours approx including marination.
Marination of the Chicken is Important
Before going into the details of slow cooking Indian food, it is important to have the chicken marinated well. Marination of meat requires acidic substances and herbs.
For marination, it is always wise to use fresh herbs. Acidic substances like vinegar. lemon juice or yoghurt break down the flesh of the chicken and make it easier for cooking.
For the Indian Garlic Chicken recipe, the following ingredients are required for the marinade:
- Yoghurt - 50 gms
- Garlic - 10 cloves, ground into a paste
- Ginger paste - 1 teaspoon
- Salt to taste
- Mix yoghurt, garlic paste, ginger paste and salt in a deep bowl, dribble a few drops of olive oil into the marinade and place the bowl aside.
- Gently place the pieces of chicken into the bowl.
- Take a fork and pierce holes into the chicken pieces with its help. Pierce each piece from all sides at least 3 times to let the marination ooze in completely.
- Marination time is 1 hour.
Garlic has numerous health benefits!
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Garlic is a great nutritional boost in your food
Garlic has been used by Ayurveds in India since ancient times. Its medicinal properties range from lowering blood pressure to stimulating the human reproductive process as an aphrodisiac.
The "Charaka Samhita" is a medicinal treatise that dates back to the 2nd century A.D. The mention of Garlic and its benefits have been mentioned in details in these ancient scriptures that originated in India. The medicinal wonders of Garlic have also been elaborated by the Buddhists in the Navanitaka scriptures dating back to the 4th century A.D.
Garlic was avoided strongly by Buddhists, Jains and Hindus of upper castes in India due to its strong odour and properties that aroused passion in the human body. It became a permanent ingredient in the Indian cuisine after the advent of the Moghuls. Moghlai dishes are replete with Garlic and therefore, are so strong and full of flavour!
Some more health benefits of garlic apart from the one mentioned in the photo caption are below:
1. Ajoene in Garlic helps treat skin infections like athlete's foot and ringworm.
2. Allicin present in Garlic prevents the blood vessels from contracting and therefore, reduces the possibilities of High Blood Pressure.
3. Garlic contains Sulphur Compounds which prevent the arteries in the heart from hardening, thus preventing Atherosclerosis.
4. Garlic is anti-bacterial and anti-fungal for the human body.
5. Garlic slows down the arterial plaque formation by somewhat reducing blood triglycerides and our total cholesterol levels.
6. Raw, crushed Garlic can be rubbed on skin allergies and insect bites for relief.
7. Garlic can be rubbed on acne spots to reduce and fade them away.
8. Insulin release in Diabetics can be increased effectively with intake of Garlic.
9. The anti-inflammatory property of Garlic can reduce obesity in the long term.
10. Allyl Sulphide found in Garlic can prevent the growth of any kind of Cancerous cells.
11. A clove of Garlic taken everyday can keep respiratory issues like Asthma, breathlessness, throat infections and common cough and cold at bay.
- Heat 2 tablespoons of the cooking oil in a medium flame.
- Fry the chicken along with the marination for 5-6 minutes and set aside.
- Clean the pan of the residues and heat the rest of the cooking oil in the pan.
- Put in the chopped Garlic.
- As the flavour emanates, pour in the tomato puree before the Garlic becomes brown.
- Put the Cumin and Coriander powders and a bit of salt and keep frying the puree till the oil and spices separate.
- Pour in the fried chicken and fry with the spices for another 5-7 minutes in medium flame.
- Sprinkle 3/4 of the ground Black Peppercorn and keep frying for 1 minute.
- Gently pour in one small cup of water and let the curry simmer. Give it an occasional stir.
- After 4-5 minutes, sprinkle the sugar into the curry and stir well.
- Reduce the heat.
- Sprinkle the rest of the Black Peppercorn powder and cover and let it boil for another minute or so.
- Transfer the contents into a serving dish and garnish with fresh Coriander Leaves and Green Chillies.
- Serve hot with steamed rice or Roti.