Chicken Brick
The chicken brick, known for its simplicity and effectiveness, is designed to retain moisture and flavor, making it a fave among cooks and domestic chefs alike. This Natural clay container, harking back to a small, sturdy house, has a unique ability to lock in the Flavor of hen whilst infusing it with a blend of aromatic herbs, spices, and sauces.
Equipment
- Chicken
- Seasonings and Spices
- Fresh Herbs
- Vegetables
- Liquid
- Cooking Oil
- Lemon Juice
- Heat Source
- Preparation Tools
- Serve ware
Ingredients
- 500 gm Chicken pieces
- 2 tbsp Cooking oil or ghee
- 2 large Onion
- 2 medium Tomatoes
- 2 tbsp Ginger-garlic paste
- 1/2 cup Yogurt
- 2 chilies
- 1 tbsp Red chili powder
- 1/2 tbsp Turmeric powder
- 1 tbsp Coriander powder
- 1/2 Cumin powder
- 1 tbsp Garam masala
- 1 Salt
- 1 Fresh coriander leave
- 1 Fresh mint leaves
- 1 tbsp Lemon juice
- 2 tbsp Fresh cream
- 1 Water
Instructions
- Sauté onions, add spices, and cook tomatoes until they soften.
- Stir in chicken, cook until tender, adding water as needed.
- Add green chilies, garam masala, and fresh herbs.
- Finish with lemon juice, cream (optional), and serve hot.
Video
Notes
- Clay Pot: Using a clay pot ("brick") enhances the flavor, but you can use a heavy-bottomed pan if you don't have one.
- Yogurt: Ensure the yogurt is at room temperature to prevent curdling when added to the hot spices.
- Spice Level: Adjust the amount of red chili powder and green chilies to suit your preferred spice level.
- Chicken: You can use bone-in or boneless chicken pieces, but adjust cooking time accordingly.
- Cream: Fresh cream adds richness; it's optional but recommended for a creamier texture.
- Fresh Herbs: Don't skip the fresh coriander and mint leaves; they add freshness and flavor.
- Serving: Chicken brick pairs well with naan, roti, or steamed rice.
- Resting: Letting the dish rest for a few minutes after cooking allows the flavors to meld and intensify.