Recipe: Amrita Banerjee, Photography: Saugata Banerjee
Recipe serving: 5
Cook time: 30 minutes
500 gm chicken pieces (boneless)
2 tsp ginger paste
2-3 tsp garlic paste
100 gm sour curd
1/2 tsp green chilly paste
3-4 medium sized onions thickly chopped
2 capsicums thickly chopped
salt to taste
15 gm cheese cube
2 tbsp refined oil
a pinch of chilly powder (for garnishing)
Mix the ginger,garlic, green chilly paste and curd to make a thick paste. Smear the chicken pieces with the paste, add salt to it.
Let the chicken marinade for 2 hours.
Heat 2 tbsp of olive oil in a heavy bottom wok. Add onions, capsicums and saute for 2 mins (till they are soft).Now add the marinade, cook till the chicken is tender.
Grate the cheese cube over the nearly cooked chicken. Simmer and cover for nearly 2-3 minutes (till the cheese melts).
garnish cheese yogurt chicken with coriander and a pinch of chilly powder. serve hot with rice.
Amrita and Saugata Banerjee, are a husband and wife duo whose common passion run into the world of food exploration. Amrita is a Special Educator by profession and a foodie by passion. Her cooking call came with her marriage two years back and she hasn’t stopped since. Saugata is a ‘Dream Chaser’ and an amazing photographer by profession. Cooking and experimenting with vegetables has become his hobby as well.