INDIAN STYLE PAN SEARED CHICKEN WITH OLIVES ACCOMPANIED BY TAMARIND CHUTNEY - A ZERO OIL STARTER!!

Thanks everyone for voting me to the top 9 on FOODBUZZ.



I got a couple of awards last weeks from foodie friends!! Thank you fellow bloggers (Dimah, Green girl and Mateja) for your generosity & encouragement!! I’ll do my list of awards as soon as I finish posting my party menu.

One more thing guys, I won’t be in touch with my blog for a week ( from tomoro until next friday) due to some travelling but don’t let that stop you from peeping in here and trying a few recipesJ.

So here is the second starter from our 4 course party menu - “Pan seared chicken marinated in Indian style spices and served with pickled green olives” J I have devised two dips to accompany our starter, one (Tamarind chutney) of which you can see in the picture and the other I’ll mention in our Tips & Tricks section.

When I say zero oil, I totally mean it!! I haven’t used any oil. It’s quick and simple too. Oh! N by the way you can coat your non stick frying pan with some butter, if you think it’s ok to have some extra but yummy caloriesJ.
Ingredients: (serves 6 to 8)
Chicken breast - 4 pieces washed and drained completely, diced into small 1 inch cubes
Pickled & deseeded Olives - half the number of chicken cubes
Salted peanuts for garnishing
Marinade for chicken:
Cayenne pepper/ chilli powder - 1 tbsp
Turmeric powder- ¼ tbsp
Garam masala powder- ¼ tbsp
Ginger garlic paste- ½ tbsp
Tamarind chutney:
Tamarind pulp - ½ cup
Water- ½ cup
Green chilli paste or chopped green chilli - 1 tbsp
Jaggery melted - ¼ cup brown sugar- 2 tbsp
A pinch of salt

Method:

1.      Marinate chicken and refrigerate for half an hour.

2.      Meanwhile heat tamarind pulp and green chilli paste in water till it cooks and thickens.

3.      Add brown sugar/Jaggery and stir till thickened sauce texture is obtained. Keep aside to cool.

4.      Heat a non-stick pan. Place the chicken pieces once pan starts heating. Cook on minimum heat till colour of meat starts changing to white.

5.      At this point turn side and cook till done.

6.      Serve with olives, garnished with peanuts and accompanied by tamarind chutney.

Tips & Tricks:

·         Don’t turn the chicken before it’s done or marinade will stick to pan.

·         The second dip I was talking about is a cup of hung curd seasoned with a teaspoon of pepper, 1 tbsp lime juice, 1 tbsp tahini and salt to taste.  

 



And by the way, use the optional dip only if you don’t like sweetness in your sauce, otherwise nothing beats the tamarind chutney J....mmmm!!

Lastly, pardon me if the picture look overtly yellow, those were click in the evening light, so I could not capture the perfect colour of my dishL!!

Will, do better next time, until then, Happy Cooking!!! J

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