It’s getting hot in here. Boneless chicken is marinated in an authentic Indian sauce that heroes the king of all spices–black pepper! Kalimiri Chicken’s mild heat and creamy consistency will warm your tastebuds, and your heart.
KALIMIRI CHICKEN - COOKING INSTRUCTIONS
Place a non-stick frypan over a medium flame. Swirl a teaspoon of oil and let it warm up.
Place the pieces of meat one at a time allowing the meat to sear on the bottom of the pan. When the side browns, turn it over and allow the other side to brown too. Sprinkle water occasionally into the pan to retain the moisture, and put a lid on to capture the moistness of the meat in the pan.
Towards the end of the cooking process, deglaze the pan - sprinkle water and scrape the bottom of the pan to dissolve all the essences that have dried out in the bottom of the pan. It would reduce into a thick shiny liquid which is very flavorful and could be used to coat the pieces before serving.
Warm up your oven to 180 degree celsius or Gas Mark 4. Once the temperature has reached, heat oil in a non-stick frypan over a medium flame. Place the meat one at a time allowing the meat to sear on the bottom of the pan. When the side browns, turn it over and allow the other side to brown too.
Transfer the meat from the pan into a baking tray and place in the oven. Once the meat is cooked, remove the tray from the oven and place the meat on a serving dish.
Add some water to the baking pan and either heat it up over a hob or place it back in the oven to deglaze the pan. Add the liquid to the meat before serving.
This is for the ones who love the smoky flavor in meats. No oil is needed for the grill. As done in the hob method, turn the pieces over until a brown color is achieved. As is the case with most grilled meats, it will turn out slightly drier than the hob method.
Once cooked allow the meat to rest for about 5 minutes before serving with mint chutney, rumali rotis, cucumbers, and onion rings.