White Chicken Threads and Rice

White Chicken Threads and Rice

Ingredients for Chicken Marinade

• Chicken breasts 1 kg
• Garlic paste 1 tablespoon
• Turmeric powder 2 teaspoons
• Coriander powder 2 tablespoons
• Cumin powder 2 teaspoons
• Red chilli flakes 2 tablespoons
• Oil 4 tablespoons

Ingredients for Gravy

• Oil 8-10 tablespoons
• Cumin seeds 2 teaspoons
• Cinnamon stick 2-3
• Cardamom pods 8
• Onions, 2 big sized, chopped finely
• Garlic paste 1 tablespoon
• Ginger paste 2 tablespoons
• Yogurt 2 cups
• Milk 2 cups
• Green chillies, 1-2, chopped
• Salt to taste
• Corn flour 1-2 tablespoons mixed with 1-2 tablespoons water
• Fresh coriander leaves, chopped
• Almonds for garnishing (optional)

Preparation

1. Clean and wash the chicken pieces and remove fat if any.
2. Cut the chicken into very thin strips.
3. Marinate the chicken with the ingredients mentioned under marination.
4. Mix properly, cover and refrigerate for at least two hours, preferably overnight.
5. Heat oil in a pan. Add cumin seeds, cardamoms and cinnamon sticks.
6. Let them splutter. When you smell the aroma of the spices, add the chopped onions. Fry until slightly golden.
7. Add the ginger and garlic pastes. Fry for a minute until aromatic.
8. Now add the chicken and increase the heat to high. Stir fry on high heat until the moisture is evaporated and chicken is tender.
9. Beat yogurt to soften the lumps if any. Now add this yogurt and the milk to the chicken. Cook for 5-10 minutes until well combined.
10. Add cut green chili. Stir well and turn the heat low, cover the pan and let it simmer for 10-15 minutes stirring occasionally.
11. Add salt, mix and reduce the liquid in the gravy until the desired consistency is reached.
12. Mix the 1-2 tablespoons of corn flour with 1-2 tablespoons of water and add to the chicken. Stir well to avoid lumps. Continue to simmer for a few more minutes.
13. Garnish with some slivered almonds and fresh coriander. Serve with boiled rice or naan.

Note 1:  If you notice, the salt is added right at the end, this helps to keep the chicken very moist, flavourful and tender. If you add the salt too early, the chicken pieces will be dry and rubbery in this dish due to excess of yogurt and milk.

Note 2: Do not add any red chilli powder to this dish as it will change the colour of the gravy. For extra spice, use red chili flakes, green chilies or white pepper powder.

https://youtu.be/JLvJAABoAWU

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White Chicken Threads and Rice​

Author: Naush

Ingredients

Chicken Marinade

• Chicken breasts 1 kg
• Garlic paste 1 tablespoon
• Turmeric powder 2 teaspoons
• Coriander powder 2 tablespoons
• Cumin powder 2 teaspoons
• Red chilli flakes 2 tablespoons
• Oil 4 tablespoons

Gravy

• Oil 8-10 tablespoons
• Cumin seeds 2 teaspoons
• Cinnamon stick 2-3
• Cardamom pods 8
• Onions, 2 big sized, chopped finely
• Garlic paste 1 tablespoon
• Ginger paste 2 tablespoons
• Yogurt 2 cups
• Milk 2 cups
• Green chillies, 1-2, chopped
• Salt to taste
• Corn flour 1-2 tablespoons mixed with 1-2 tablespoons water
• Fresh coriander leaves, chopped
• Almonds for garnishing (optional)

Instructions

• Clean and wash the chicken pieces and remove fat if any.
• Cut the chicken into very thin strips.
• Marinate the chicken with the ingredients mentioned under marination.
• Mix properly, cover and refrigerate for at least two hours, preferably overnight.
• Heat oil in a pan. Add cumin seeds, cardamoms and cinnamon sticks.
• Let them splutter. When you smell the aroma of the spices, add the chopped onions. Fry until slightly golden.
• Add the ginger and garlic pastes. Fry for a minute until aromatic.
• Now add the chicken and increase the heat to high. Stir fry on high heat until the moisture is evaporated and chicken is tender.
• Beat yogurt to soften the lumps if any. Now add this yogurt and the milk to the chicken. Cook for 5-10 minutes until well combined.
• Add cut green chili. Stir well and turn the heat low, cover the pan and let it simmer for 10-15 minutes stirring occasionally.
• Add salt, mix and reduce the liquid in the gravy until the desired consistency is reached.
• Mix the 1-2 tablespoons of corn flour with 1-2 tablespoons of water and add to the chicken. Stir well to avoid lumps. Continue to simmer for a few more minutes.
• Garnish with some slivered almonds and fresh coriander. Serve with boiled rice or naan.
• Note 1:  If you notice, the salt is added right at the end, this helps to keep the chicken very moist, flavourful and tender. If you add the salt too early, the chicken pieces will be dry and rubbery in this dish due to excess of yogurt and milk.
• Note 2: Do not add any red chilli powder to this dish as it will change the colour of the gravy. For extra spice, use red chili flakes, green chilies or white pepper powder.