Mugh sabziwale – Chicken with vegetables (Least oil)

This dish is particularly aiming for those who want less oily food to almost no oil. Those who dislikes vegetables or even won't eat potatoes can gorge it down without fuss. It can be cooked almost in all the mediums. 

Preparation time: 15 mins

Cooking time: 30 mins

Ingredients:

Marinate for 7-8 hours or max 24 hours

Chicken 500-700 gms cut into medium chunks

Ginger-garlic paste 2 tbsp

Hung or thick curd less than a cup

Raw papaya grated about 2 cups

Grated or onion paste about 1 cup

Green chili paste about 2-3 tbsp (deseeded)

Kashmiri chili powder 1 tsp

Turmeric, Coriander, Cumin paste/powder – 1 tsp each

Salt to taste.

Bay leaves 2; Red dry chillies 2 for tempering;

Whole spices crushed – few black pepper, green cardamoms, cloves, 1” cinnamon;

Mix of crunchy vegetables about 2-3 cups cut into julienne or bite size pieces

Tomato cut into chunks

1 tbsp oil

Any herb or curry leaves (optional).

Method:

Wash the chicken pieces & marinate with all the ingredients as long as you can.

Heat a thick bottomed pan or wok. Pour oil & let the whole spices start spluttering. Add the marinated chicken pieces only & let it cook for few mins while covered in medium flame throughout the cooking. Once it leaves ample juice then add the vegetables one after another & mix slightly. After 10 mins turn the chicken & add tomatoes, herbs if using. After 10 mins add left out marination & cook for some time till you get the consistency you wish. Or, microwave it in lower power till the chicken leaves bone.

Serve it with garnishing of your choice like whipped cream/hung curd, pomegranate seeds to poached egg. Use garam masala/spice mix powder. Relish it with hot rice, breads of your choice in any season and never forget to share your experiences and/queries, if any.