Yogurt Pepper Chicken

Post Navratras we were craving for chicken, but did not want to end up eating something greasy or fried to spoil all the kilos maintained (sadly not lost!) during the fasts. We have always liked malai or afghani chicken for its mellow spices and rich tastes. However, we experimented a little to create a super healthy and super yummy chicken (thanks to Komal Karkara, on who's recipe this was based, and also for her chicken buying tips)

Preparation Time: 10 mins

Cooking Time: 20 mins

Ingredients:

1/2 kg boneless chicken (cut in medium size pieces)

2 Tbsp fresh cream (optional - But we always take a middle road of health and taste)

For Marination:

200 ml curd

5 cloves of garlic minced

small piece of ginger Grated

approx 20 Black Pepper freshly crackled

Salt as per taste

Method:

1. Mix all the ingredients with chicken and let it marinate for at least 2 hrs. You may marinate this for up to 12 Hrs to let the chicken get tender and all the spices to be soaked in.

2. Cook the marinated chicken mixture in a pan with the lid covered for 10 mins on low heat. Remove the lid and cook it in on high till the water evaporates.

3. Add cream to it and serve hot.

You can adjust the pepper proportion to create a perfect dish for all ages!