Chicken Curry Without Oil

Step 1: Marinate the Chicken

In a bowl, combine 1 Kg chicken with 2 tsp salt, 1/2 tsp turmeric, 1 tsp Kashmiri chilli powder (for color), 1 tbsp garlic paste, 1/2 tbsp ginger paste, chilli paste as per taste, and 1 cup curd. Mix everything thoroughly until the chicken is well coated. Let it rest for at least 30 minutes at room temperature, or overnight in the refrigerator for best results.

Step 2: Cook the Onions

In a heavy-bottomed utensil or pressure cooker, add the 2 sliced onions and 1 tsp salt. Stir once to combine. Cover the utensil with a lid and cook on low heat for about 5 minutes. Stir occasionally to prevent the onions from sticking to the bottom.

Step 3: Add Chicken and Cook

Add the marinated chicken to the pan with the cooked onions. Cover the lid and cook on low heat for approximately 15 minutes. The chicken and curd will release their own moisture, preventing sticking. Stir in between to ensure even cooking.

Step 4: Add Spices and Herbs

Once the chicken is about 90% cooked, add 1/2 tsp garam masala, a little bit of chat masala (optional), and chopped coriander leaves. Stir well to incorporate the spices and herbs into the curry.

Step 5: Add Tomatoes and Finish Cooking

Place the 2 sliced tomatoes (preferably desi tomatoes) on top of the chicken curry. Cover the pan again and cook for 5 more minutes. There's no need to overcook the tomatoes; they should retain some texture.

Step 6: Final Seasoning and Serving

Taste the curry and adjust salt if necessary. Turn off the flame. Crumble a handful of kasthuri methi over the curry and squeeze the juice of 1/4 lemon. Stir gently to mix. Serve hot with your preferred accompaniment.

• Serve with brown rice or 2 rotis for weight loss.

• Choose low-carb vegetables.

• Eat low-sugar fruits like guava, jamun, and pear.

• Avoid high-sugar fruits like mango.

• Can be cooked in a pressure cooker by covering with a lid (without the whistle and rubber gasket).