PRIZE WINNING QUICK CHICKEN

6 chicken breasts deboned and cubed (about 12 pcs from each side)

500 gms yoghurt (hung)

2 tablespoons ginger garlic paste

1 teaspoon each pepper/red chilli/garam masala/nutmeg & cardamom/cumin

salt to taste

1/2 cup oil

Wash the chicken and keep tp drain in a colander. Make a homogenous paste of all the other ingredients and add to the chicken. Marinate for a few hours or until required.

When needed either grill in an oven or place in a non-stick pan and cook.

If required with a little gravy it should cook in about 10/15 minutes. For a drier finish cook a little longer........but not too long as it will then dry out the chicken.......... and you will not have a melt in the mouth , which is how I make mine.

It is important to understand that all meats have their own water content ......and if you cook meat just enough for it to retain its water content......you will have a melt in the mouth finish.

On the other hand extra cooking dries out the meat and it then has a tough chew.

This can also be served at a party as there is not much cooking time plus the dish is versatile enough to be served either with rice, chappatis, parathas, etc.