You guys are going to love this! Both dishes take barely an hour to cook and if you're looking to impress your loved ones by trying out some typical North Indian food, then contact me for the recipes of the dishes that I experimented below.
A platter of juicy tandoori chicken.
If you are ever travelling to North India, you must stop by one of the 'dhabas' a local term for a highway restaurant. This is a paradise for anyone with an Indian palette and the capacity to handle spicy food ;)
The two dishes that are a staple order for me at any dhaba are tandoori chicken (grilled spicy chicken with Indian spices) and chicken bharta (a blend of chicken in thick Indian spicy gravy with egg and cream). The dhabas serve this with pickled onions and papadums with a thick green mint chutney---a must try!
I improvised with my tandoori chicken since my oven wasn't working. This dish is extremely easy to make in
a pan and takes all of 20 minutes (provided you have
marinated it well). It's best to marinate your dishes in
the morning before leaving for work to avoid any rush
in the evenings and if you're not a morning person, you
can always leave it to marinate overnight, but do keep
in mind that chicken gets extremely soft if you keep it
marinating for too long.
Given it was a week day, I didn't attempt frying any papadums, but I would have surely loved to!
A bowl of chicken bharta.
I usually serve all my dishes with rotis or paranthas because we don't like to eat rice at nights, but if you are a rice eater then the chicken bharta with some steamed rice would also taste great.
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