Nothing too fancy here. Chicken or paneer, marinaded, spiced up and cooked. Perfect as an appetizer/snack. I also use it as a filling when I make my ‘gourmet quesadillas’ – something I have not yet blogged about, but that is coming up.
Here’s what you need:
- 1 lb chopped chicken breast
- Olive Oil
- Vegetable Oil
- Coriander powder
- Cumin powder
- Black pepper
- Cardamom powder
- Clove powder
Here’s how to do it.
- Chop the chicken breast into bites sized pieces and put in a container.
- Cover it with yoghurt (just enough yoghurt to cover the pieces), 1 tablespoon olive oil, 1 heaped teaspoon coriander powder, 1 heaped teaspoon ground cumin powder and pinches of clove and cardamom powders.
- Mix it all thoroughly. Leave to marinade in the fridge for 2 hours.
- Heat vegetable oil, sauté 5-6 bay leaves and as they turn brown, remove them.
- Lower the heat to medium.
- Remove the chicken pieces from the marinade (It is alright if some marinade comes with it – just not too much). Fry lightly in the oil, stirring frequently, not letting it burn.
- Add ½ teaspoon black pepper and salt to taste while there’s still some liquid, mix quickly. Lower heat and cook until the chicken is cooked through.
- The bites can be served up as an appetizer, or a part of another dish.
- The chicken can be replaced with paneer. If you want to use a non dairy marinade base, use lemon juice.