There are some recipes that bring back memories of childhood and this chicken recipe is one that is reminiscent of Prerna’s Sunday lunches in her home in Shillong. Borrowed from her mom, this recipe is a go to comfort food when you do not want to go ingredient heavy. The combination of turmeric and black pepper is magic to the soul and when marinated overnight with yogurt, the chicken tenderises & the spices absorbs, wonderfully!

~ Preparation Instructions ~

1. Prepare the marinade. All you need is a cup full of homemade yogurt, we also use 2-3 tablespoons of whey left out from the yogurt bowl. Add the turmeric powder and freshly crushed black pepper to the yogurt and give it a mix. Pour the marinade over the cleaned chicken pieces and mix it well. Keep it in the refrigerator (not on the freezer) overnight for about 12-14 hours.

2.  Remove the marinated chicken from the fridge at least 30 minutes before you plan to cook. Meanwhile, chop an onion, and crush together the ginger and garlic. The ginger and garlic paste can also be added to the above marinade. Either options work well.

3. Heat a heavy bottom pan and add 1 tbsp ghee. Throw in the green chilli over the hot ghee and then add the chopped onions. Stir until the onions turn golden brown. Add salt to taste and a pinch of sugar. Then add the chicken as well as the entire marinade. Cook on low to medium heat for about 45 - 60 minutes, stirring occasionally to keep a check.

4. When the chicken is cooking, the yogurt caramelises very slowly because of the added whey, it will look more watery initially, but will slowly release the oils and fats. Once the chicken is completely cooked, increase the heat and keep stirring for the yogurt and spice marinade to thicken up and caramelise. It is ready when you think it is. We like it when the chicken pieces start falling apart and the marinade has dried up enough to coat every piece of chicken. 

A bowl of aromatic ‘Joha Rice’ is a must on the side, with a slice of ‘Kaji Nemu’ (Assam Lemon) & a green chilli pepper.