Spiced Chicken

After tasting the dish, I felt that this recipe would be the best choice for me to restart blogging. I created the recipe on my own and so had to come up with a new name and since the dish is very spicy and full of flavors, I thought of naming it as "Spiced Chicken". Hope you will agree with me after tasting it. Well coming back to the dish - when ever I tried to cook chicken breast meat in the oven, it was always too dry. I tried a different way. This method takes a little longer and you might have to clean more dishes too. But, the end result it totally worth it.

Ingredients:

Chicken breast meat  - 600 gms

Almond powder - 2 tbsp

Salt - to taste

Ginger garlic paste - 1 tbsp

Garam masala - 1/2 tsp

Tandoori chicken masala - 1 tsp (optional)

Lemon juice - 2 tsp

Turmeric powder - 1/4 tsp

Yogurt - 3/4 cup

Chilli powder - 1.5 tsp

Oil - 3 tbsp

Butter - 1 tbsp

Procedure:

1. Cut the meat in to small pieces.
2. In a separate bowl add salt, chilli powder, turmeric powder, lemon juice, yogurt, ginger-garlic paste, garam masala, tandoori chicken masala, 1 tbsp oil and mix well. 
3. Add the chicken pieces from step 1 to the above mixture and mix well. 
4. Add almond powder and mix well. 
5. Cover and leave the marinate in the refrigerator for a minimum of about 6 hours. I marinated mine over night. 
6. Heat a non-stick pan and add 2 tbsp of oil. Once the oil is hot, place the marinated chicken pieces and fry for about 3 to 5 mins. Don't cook the meat completely in this step. 
7. Place the above in a oven at max temperature for about 5 to 6 mins. (If you want, the chicken pieces can be stored for about 1 or 2 days after this step)
8. Heat a non-stick pan and add butter. Add chicken pieces from step 6 to the melted butter and fry till the pieces turn in to light brownish color. 
9. Remove in to a bowl and serve.

Enjoy with some chopped onions and ketchup on the side!!!!