We usually marinate all the meat or fish over the weekend & freeze them in single serve packs & then, we are set for the week. Ideally that would mean 3 fillets of fish or 2 chicken drumsticks and so on in each pack.
Saves us a lot of marinate-&-wait time during hectic week days & the trouble of defrosting the whole lot just to chip out a few pieces.
curd , a pinch of turmeric, salt & chilly powder
We were already done with dinner & since T was home a little early yesterday we experimented with some stuff in the kitchen. Yaaayy! :)
We already had a few chicken drumsticks marinated over the weekend & sitting in the freezer. Herez what we ended up with.. You need:
marinated chicken - i used 2 drumsticks
**To be ground into a paste:**
corriander(cilantro) leaves - a finely chopped handful
mint leaves - half the quantity of corriander leaves
green chilly 1 large - (lesser if you don't prefer the heat)
juice of half a lemon/lime
1 tbsp Olive oil
salt to taste
Heat about 3-4 tbsp of oil in a pan & sear the chicken on both sides enough to get a caramelized crust. Coat the chicken completely with the ground paste mentioned above & wrap firmly using cling film. Secure with string to ensure that the wrap doesn't open up.
Boil water in a saucepan & drop the wrapped chicken into the same, letting it cook covered for about 15 to 20minutes. Spoon out the cooked wraps onto a plate, remove the film & serve garnished with lemon wedges & cilantro.
T did have something to lament about - "we should have made some more!!" ;)
>> Using curd in the marinade makes poultry succulent.
>> You could skip the resting time for the marinated chicken (minimum 30min) if you are short of time.