COVID-19 induced frequent lockdowns and shutdowns have led to weight gain issues among most people. Amid all these, you might have been tired of losing the battle between your waistline and ever-demanding taste buds.
This might have forced you to lead a healthy life which means lots of exercise and healthy foods. it essential means food without oil. Vegetable oils contain large amounts of omega 6 fatty acids and polyunsaturated fats which can lead to weight gain. Meanwhile, you can’t imagine your Sunday without non-veg items especially chicken without oil.
Fret not! We understand your dilemma. There are three delicious non-oil chicken curries which will prove super-healthy for you and its thick gravy goes very well with both rice and bread. You’ve got to try your hand at these zero-oil chicken recipes.
Restaurant-style chicken curry without oil:
Cooking time: 30 minutes
Serving for: Four
Ingredients:
Ingredients for Marinating: Whole chicken 750 gm, ginger garlic paste one tablespoon, red chilli powder and salt as per your taste.
Ingredients for Curry: Cumin seeds (jira) one tablespoon, bay leaf (tej patta) one to two, cinnamon stick (dalchini) one inch, cloves (laung) four to five, onions 2-3 medium-sized (sliced), alt a pinch, ginger garlic paste one tablespoon, green chillies 1-2nos. (chopped), tomato puree (2-3 nos. medium-sized tomato), turmeric powder one teaspoon, coriander powder one teaspoon, red chilli powder one teaspoon, marinated chicken, water 350 ml, ginger julienne one inch, gram flour (Besan) one tablespoon, kasuri methi one tablespoon, garam masala one tablespoon and fresh coriander leaves 1 tablespoon (chopped).
Method:
For marinating: In a bowl add chicken, ginger garlic paste, red chilli powder and salt to taste, mix well and marinate the chicken for 10 -15 minutes.
For curry: Heat a cooker on gas and dry roast all the whole spices for a minute. Then add onions, salt and cook on medium-high flame until golden brown. Add some water if onions start to stick to the vessel.
Once the onion turns golden brown, add ginger-garlic paste, green chillies and cook for 1-2 minutes. Then add tomato puree and the powdered spices and give it a nice stir. Add the marinated chicken and cook for 3-4 minutes. Add 100 ml water, give it a stir, add ginger, garlic, besan and salt to taste, mix well, further add 250 ml water for the curry, and give it a nice stir.
After the basic procedure, cook the chicken on low flame one pressure cooker for one whistle. Switch off the flame and let the cooker depressurize naturally to open the lid.
Then again switch on the flame and during the boiling stage of chicken curry add kasuri methi, garam masala and give it a nice stir.
Garnish with some freshly chopped coriander leaves and your restaurant style chicken curry without oil is ready.
Pepper chicken curry:
Cooking time: 20 minutes
Serves for: two
Ingredients: Chicken breast 200 gm, curd-100 gm, lemon-1/2, salt as per your test, black pepper powder one teaspoon, ginger garlic paste one tablespoon and coriander leaves.
Method: In a bowl add all the ingredients and marinate it for 20 minutes. Then in a pan put the marinated chicken, add some water and cook it for eight to 20 minutes. Garnish it with chopped coriander leaves and your paper chicken curry is ready to serve.
Palak chicken curry:
Cooking time: 20 minutes
Serves for: two
Ingredients: Chicken 300 gram, spinach (palak)- two cups, curd three tablespoons, green chillies four pieces, onion one cut into sliced, ginger garlic paste one tablespoon, red chilli powder one teaspoon and salt for taste.
Method:
In a mixture, add spinach, onions, curd and ginger garlic paste and make a thin fine paste. In a hot pan, put the puree, add red chilli and salt to taste and cook it for five minutes. Then add chicken into it and cook the chicken with the puree for another 10 minutes. Garnish it with fresh curd and your Palak chicken curry is ready.
PNN
