Grilled shredded chicken curry

If you love chicken breasts but hate that rubbery feel, it isn't hard to learn how to remove it before cooking. But if it doesn't bother you, you can be assured that it's not dangerous to eat.

Try this easy making and healthy version, with few tips you make a delicious, soft, juicy and perfect tender chicken breast curry.

Ingredients......

For marinate....

2 Chicken breast

1 tsp pink salt

1 Cup hung curd

For curry.....

1 Big size onion finely chopped

½ Cup tomato puree

1 tsp Crushed GG paste

⅓ tsp of garam masala

1 tsp Red chilli powder

1 tsp Chopped Green chillies

⅓ Turmeric powder

1 tsp Whole spice powder( black cardamom, cloves, bay leaf, star anise and pathar phool)

1 Cup chicken stock or warm water

Salt to taste

Mustard oil

Coriander leaves

Preparations.......

Marination.....

Give a nice massage to chicken breasts with pink salt and curd, cover and keep this in refrigerator for half an hour.

Remove from fridge, wipe out extra marinations from each breast and grill on gas top, we need the grill flavour and half cooked, so first cook on low flame and then on high flame for grilled burnt texture. Keep on dry plate, when it's hot, shred and seperate the chicken using two forks, cover and set aside.

Heat kadhai add some oil over medium-high heat. Add the onions fry until brown, add crushed GG paste stir, add chopped green chillies, add the leftover curd marinations stir and cook for a while, now add tomato pure, add salt stir well cover and cook until whole gravy dry and oil separates. Remove the lid and add shredded chicken stir once, add all the dry spices, fry until aroma comes out on high flame, add ½ cup of stock if you have or warm water cover and cook for 15 minutes more or until the sauce thickens.

Remove from flame Server and Garnish with chopped coriander leaves, personally I avoid any extra garnishing ingredients because it's dominant whole tastes.

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