Purani Jeans Aur Guitar….
Thodi si Chicken aur Beer ke bottley !!
Thode se ghum thode si Khushi ….
Ayengey na yeh pal fir se kabhi !!
Bas Hostel aur College main le jao mujhe fir se….
Koi mere yaaron ko bula do abhi!!
Whenever you think of College/ Hostel/ Living with room-mate days you cannot but think of the food , fun and frolic that you had. Today’s Recipe is an Ode to the best times of our lives.
I had my Cousin Brother Nishad stay over with us a few weeks back as he was touring Australia and NZ since he was covering the Cricket World Cup. He works as a Cricket Correspondent with Cricket Country
So on the Friday Night ( as you knows its Chicken Night at home) Nishad wore his Chefs Hat and donned his apron to whip up his infamous chicken curry from his Hostel Days. So us at Mumbai to Melbourne rechristened it as ‘Hostel Chicken’
This is an easy recipe that can be made with minimal ingredients. So all you boys out there if you are planning on pampering your Wife / Partner or are catching up with old mates from School or Uni this is your Go to Recipe.
So here is Nishad Pai Vaidya’s Recipe for Hostel Chicken.
The ingredients that you need are:
- Chicken – 600 gms – cut into cubes (Preferably Boneless Chicken pieces- Thigh fillets work best)
- Tomato Puree- 4 tablespoons (can also use quarter can of Diced tomato)
- Yoghurt- 3 tablespoons thick yoghurt
- Garlic paste – 1.5 tablespoons
- Ginger paste – 1 tablespoon
- Turmeric Powder- 1 tablespoon
- Chilli Powder- 1.5 tablespoon
- Garam Masala- 1.5 tablespoon / Everest Chicken Masala- 1.5 tablespoon
- Water – 1/2 cup
- Coriander powder – 1 tablespoon
- Coriander Leaves – finely chopped for garnish
- Onion- 1 big onion sliced
- Oil- 1 tablespoon
- Salt to taste
Nishad recommends the Everest Chicken Masala however feel free to use Garam Masala instead.
Method of Preparation:
- Step 1- The Marinade – Wash the chicken cubes and add turmeric powder, the tomato puree/ diced tomato , the ginger and garlic paste, the thick yoghurt, red chilli powder. Mix well. Then add half cup water, the Everest Chicken Masala/ Garam Masala and coriander powder to this. Mix well again. Keep this aside and cover with a cling-wrap for about 20 minutes. If you have time on hand you can marinate the chicken for longer.
- Step 2- The Curry Base – Take a Non stick Wok, add the oil and let it heat up. Once heated add the sliced onions and stir fry them till they turn pink.
- Next add the chicken that we marinated. Mix well with the onions and reduce the flame to low-medium. Cook this on an open flame till the raw smell of ginger garlic goes away. This should roughly take about 15 minutes.
- The yoghurt should also start leaving oil on the sides. At this point, cover with a lid and let it cook for 15 more minutes. Then increase the flame to medium until the chicken is cooked through and the gravy thickens. Garnish with coriander leaves.
- Your Hostel Chicken is ready to be eaten.
Best served with Pav / Bread and a few bottles of beer. So what are you waiting for call your mates now and share the Hostel Chicken goodness.
Recipe – Nishad Pai Vaidya
Styling – Sharvari Paivaidya Mehan
Photography – Ankit Mehan
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Have a Fantastic Week ahead.