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Sehaj chicken.. the art of keeping it simple!

Me and my son have decided to have a living room camp out tonight! He took charge of dessert and candies…. I got all other responsibilities!

So.. I made chicken for tonight. Cooking for kids is not easy.. I asked him what kid on chicken he wanted. Well, here is the list.. should be red in colour.. kashmiri red chilli, check. Should taste like restaurant.. mint, coriander, ginger, garlic.. check. Shouldn’t have ‘big things coming in mouth’… no whole spices, smooth gravy.. check! So far so good.. then, should be like how Dadi (his grandma) makes it! Ok.. now that is not fair.. but I’m up for the challenge!

Now I had few of my own requirements. It should be healthy.. so all organic and cooked in desi ghee. Should be delicious and juicy… slow cooked. Should be easy and quick! I kept the recipe simple.

Step 1.. marinate the chicken with turmeric, red chilli powder, cumin, coriander powder, pink salt, bit of chat masala and bit of black salt. Then, couple tbsps. Homemade Greek yogurt and half lime juice. Make some cuts in the chicken and rub the spices nicely! Let sit for a while.

Step 2, in a small blender, make a paste of half medium onion, half inch ginger, 2-3 garlic cloves, few mint leaves, some coriander and 1 red chilli!

Step 3, in a kadhai or a pan, heat ghee, add 1 tsp coriander seeds and ½ tsp Kashmiri chili powder. The chili powder should make the ghee nice and red in color!

Step 4, add the blended spice mix and let it cook for a while. Blended spices take a bit longer to cook. Make sure it doesn’t burn. When cooked, blend and add 1 tomato. You can also add tomato paste if you don’t have fresh tomato handy.

Step 5, when the spices are well cooked, add chicken. Keeping the heat medium/high, cook the chicken and let the spices coat the meat thoroughly.

Step 6, cover the pan, reduce the heat and let the chicken slow cook. Cook for about 30 -45 mins. Every 10-15 mins, open the lid and move the chicken around. Don’t add any water. One trick my mom has taught me is to put a little water on top of the pan cover. That way, the water on top of the pan cover evaporates ensuring the chicken doesn’t dry up and burn. Sprinkle about fourth of teaspoon of garam masals and you are done!

That is it! Simple and delicious! I don’t have a name for this recipe.. so I name it after my Son’s name that, even though has a deeper spiritual meaning, in common place language means ‘at ease’. So this one is an easy recipe that you can’t go wrong with!

Time for taste test! I asked my son if he liked it! He loved it.. excellent! Is it like Dadi chicken? Without a pause.. "no.. her's is better!" I should know to stop when I’m on top!

Cheers! Wish you health and happiness!


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