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Cover: Some like it hot

Recipes with chicken

24Jul 12

Punjab Chicken

Punjab ChickenPunjab Chicken is a dish that will go over well with your kids. I’m giving you a mild version of this dish, so if you’re trying to introduce your kids to Indian cooking, they will take to it better. If you start out with anything too hot, your children may be turned off to Indian cuisine altogether, so it is best to start them out with milder dishes. However, if you want to prepare a spicier Punjab Chicken, feel free to increase the quantity of spices. But I do not recommend you increase the turmeric too much, as it is quite bitter, so it will overpower the dish.

This dish calls for drumsticks, which is a much moister part of the chicken than the breast. Some people use the whole chicken leg—that is, the drumstick and the thigh. That is fine, but I prefer meat just from the drumstick for this recipe.

In this recipe, you may substitute ghee with cooking oils such as vegetable oil or sunflower oil. Some might say that punjab chicken is similar to chicken fricassee because it uses chicken drumsticks in a thickened sauce. Of course, I prefer my dish because of the wonderful mix of Indian spices!

You may add in more than 700ml of water if you want. This will give you more sauce at the end, but the thickness is really up to you.

Punjab Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

This is a main dish with chicken
Ingredients
  • 2kg Chicken Drumsticks, skinned and chopped
  • 3 Onions
  • 1cm fresh Ginger
  • 4 Tomatoes
  • 1tbs Ground Cumin Powder
  • 1 pinch of Turmeric
  • 2tsp Ground Coriander Powder
  • 3 Bay Leaves
  • 1tsp Cayenne Pepper
  • 100g of Ghee
  • 700ml Water
  • Pinch of Salt to Taste
  • Bunch of fresh Coriander

Instructions
  1. Melt the ghee in a large pot on a low heat. Be careful not to burn it.
  2. Peel and chop the onions and ginger finely and add to the pot.
  3. Cook them for 10 minutes over low heat until they turn a light golden brown colour.
  4. Chop the tomatoes and add to the pan with a little water.
  5. Add the cumin, turmeric, ground coriander and bay leaves, and let cook for 5 to 10 minutes.
  6. Chop the chicken drumsticks into thin slices.
  7. Add the chicken to the pot.
  8. Add in the rest of the water. Make sure there is enough sauce to cover all the chicken pieces well. If not, add a bit more water.
  9. Cook chicken until tender, stirring occasionally.
  10. Stir in the cayenne pepper.
  11. Add salt to taste.
  12. Serve hot, garnished with fresh coriander.

 

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26Jun 12

Chicken Biryani

Chicken BiryaniChicken Biryani is a tasty Indian dish made with a layer of marinated chicken and a layer of basmati rice. Some people alternate and do four or even six different layers, but in my house we always prepared it with just one layer of chicken and one layer of rice.

I have always made this with ghee, which is Indian butter. Ghee can be bought at many speciality Indian grocery stores, or you can try my ghee recipe.

Ingredients:

  • 1kg Chicken
  • 100ml Yoghurt
  • 1 Green Chilli Pepper
  • 8 Cloves Garlic
  • 5tsp Ginger Powder
  • 1/2tsp Red Chilli Powder
  • 1/2tsp Coriander Powder
  • 1/2tsp Turmeric Powder
  • 500g Basmati Rice
  • 1l Water
  • 300g Ghee
  • 2tbsp Whole Garam Masala
  • 2 Large Onions
  • 4 Medium Tomatoes, Chopped
  • 30ml Milk
  • 1/2tsp Saffron
  • Pinch of Salt to taste

Preparation Method:

  1. Chop the raw chicken into medium-sized cubes.
  2. Mix the yoghurt, finely chopped green chilli pepper, ginger powder, 4 cloves of chopped garlic, red chilli powder, coriander powder, and turmeric powder in a big bowl.
  3. Add the chopped chicken.
  4. Let this mixture marinate in the fridge for 4-6 hours, or overnight.
  5. In a bowl, cover the basmati rice with water. Let it soak for 20 minutes.
  6. Remove the rice from this water and rinse it in a strainer.
  7. Fill a pot with 1 litre of water. Add the rice. Bring it to the boil. Once it is boiling, let it cook for 2-3 minutes. You should only cook the rice halfway at this point. You are going to finish cooking it later. Take it off the stove and set it aside.
  8. Melt the ghee in a pot.
  9. Add the garam masala and gently roast it. It will pop in the pot, so be careful not to get burnt.
  10. Chop the onion and 4 cloves of garlic finely and add them to the pot. Fry the onions until they are golden brown.
  11. Add the finely chopped tomatoes to the pot and cook for 3 more minutes.
  12. Add the marinated chicken to the pot and stir all these ingredients.
  13. Make sure all the ingredients in the pot are level and flat by patting them with a wooden spoon. Now add the layer of basmati rice by putting all the half-cooked rice on top.
  14. In a separate pan, heat up the milk and add the saffron. Let them cook together for one minute.
  15. Sprinkle this milk and saffron mixture on top of the rice.
  16. Cover the pot with a very tight lid. Let this simmer on a low flame for 30 minutes, or until the chicken is cooked.

Makes: Enough for 8 servings

Takes: 2 hours (plus 4-6 hours to marinate the chicken)

Note: Although not Indian, I recommend this hot and spicy chicken with almonds recipe. It´s another tasty chicken and rice option!

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04Jun 12

Chicken Tikka Masala

Chicken Tikka MasalaSome people may feel intimidated when entering the realm of Indian cooking. The words are difficult to pronounce at first, and the menus in restaurants can’t describe in great detail every ingredient or step in the cooking process.

In this post I want to share a recipe for the classic Chicken Tikka Masala. Tikka is a piece of meat that is marinated and cooked on a skewer in a clay oven called a tandoor. Masala is the name of a mixture of spices all mixed together that forms a paste. Putting those two words together means that in this recipe, I am going to marinate the chicken in a Masala sauce, cook it in the oven, and mix it with a tomato cream sauce over rice. You can also try a similiar process in with lamb in Masala Nu Roast Gos.

That’s not too difficult, right? Let’s go step-by-step.

Ingredients:

  • 900g of chicken, cut into 3 cm cubes

For the marinade:

  • 245g yoghurt
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 teaspoons fresh ground black pepper
  • 1 tablespoon minced ginger

For the sauce:

  • 2 garlic cloves, minced
  • 1 small can of diced tomatoes
  • 1 onion, diced and chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons cayenne
  • 1 teaspoon paprika
  • 1 teaspoon Garam Masala
  • Salt and pepper
  • 240ml double cream
  • 20g fresh coriander

Preparation Method:

  1. Mix together the ingredients for the marinade.
  2. Cut the chicken into cubes and put on skewers, coating them with the marinade and setting them in the fridge overnight.
  3. The next day, take out the chicken, discarding the marinade. Place the skewers to cook in the oven for around 8 minutes until cooked throughout.
  4. As they are cooking, you can start the tomato cream sauce. Using a bit of olive oil, sauté the garlic, onion and spices for 2 minutes.
  5. Add the contents of the tomato can, including the extra juices.
  6. Partially cover and stir every once in a while for 15-20 minutes.
  7. Add the double cream and stir for another 5 minutes.
  8. Remove the chicken from the skewers and place them in the tomato sauce, letting them gently simmer for 10 minutes.
  9. Mix in the coriander and a bit on top for garnish. Serve with rice.

Makes: 4 servings
Takes: 20 minutes for the marinade, 1 night to soak, and 90 minutes for cooking

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03Apr 12

Light Chicken Tandoori Fillets

Light Tandoori ChickenMany people hear rumours that Indian food is fattening, but it doesn’t have to be. Many Indian recipes are quite light, and, the ones that are not can be re-worked to be made so. Often I take traditional recipes and find ways to cut down on the fat and calories.

For example, there’s a very low-fat and low-calorie way to enjoy a traditional Chicken Tandoori dish. First of all, if you only use chicken breast, it is much lighter. Secondly, using low-fat yoghurt cuts down on plenty of calories. And finally, by cooking it in the oven rather than frying it, you avoid all the extra fat from oils.

In some ways this is similar to my Chicken Tikka Masala recipe which uses more sauce and is served with rice.

Ingredients:

  • 800g chicken breast, cut into thin fillets

For the marinade:

  • 250g plain, low-fat yoghurt
  • Lemon juice from 3 freshly-squeezed lemons
  • 3 garlic cloves, ground
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 5 ground cloves
  • 1 clove of cardamom
  • ½ tablespoon ginger powder
  • 1/2 teaspoon cayenne pepper powder
  • 1 tablespoon turmeric powder
  • 1 teaspoon salt
  • Pinch of black pepper

Preparation Method:

  1. Mix the yoghurt and lemon juice in a large bowl.
  2. Mince the garlic. Put it in the mortar and add salt to make the garlic easier to grind. Mash thoroughly. Do not remove it from the mortar.
  3. Add the cumin and coriander to the mortar and grind. It should almost form a paste at this point.
  4. Add the clove of cardamom and the 5 cloves. Crush well.
  5. Put these ground ingredients into the bowl with the yoghurt and lemon juice. Mix thoroughly.
  6. Add the ginger, cayenne pepper and turmeric and stir well.
  7. Add a pinch of black pepper.
  8. Put the chicken fillets in a Tupperware or a small container and cover them completely with the marinade.
  9. Leave in the fridge for at least 8 hours (but no more than 14).
  10. Take out the chicken and discard the marinade.
  11. Place the chicken on an oven tray or gridiron. Cook it for 20 minutes at 200 degrees Celsius.
  12. I personally like using the grill option in my oven, as it creates the delightful texture of the slightly crispy black lines, caused by the gridiron. I highly recommend it!

Makes: 4 servings
Takes: 25 minutes for the marinade, 8 hours to marinate, and 20 minutes for cooking

Note: Check out my recipe for spicy tomato chutney as a possible dressing for the chicken. If you are looking for something sweeter, this goosegog chutney is also a fine choice.

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14Feb 12

Sweetheart Chicken Curry with Fragrant Rice

Sweetheart chicken curry with fragrant riceThis is one of my all-time favourite chicken curry recipes that grew out of experimenting with the combination of spices and fruit. You can make sweetheart chicken curry mild or give it a real kick by varying the type and quantity of curry paste that you use. However, I would always recommend a paste rather than a sauce, which in my opinion gives a nicer texture and a better flavour.

The turmeric powder in the fragrant rice turns it a beautiful warm yellow, and the spices give a wonderful fragrance which complements the sweetness and zest of the curry. If there’s any left over, it’s really tasty eaten cold the next day as a coronation chicken alternative, or try it cold in a sandwich.

Ingredients for the sweet chicken curry
• 2 large chicken breasts, skinned and cut into chunks
• 1 tbsp extra virgin olive oil
• 4 shallots or 1 small onion, peeled and finely chopped
• ¼ tsp cumin seeds
• 2-3 tsp Pataks Madras curry paste
• ½ small tin of breakfast apricots in juice, roughly chopped or torn, plus the juice
• 3 tbsp light crème fraiche
• Bunch of fresh coriander, roughly chopped
• Mango chutney to serve

Ingredients for the fragrant rice
• 1 mug of dried Basmati rice
• 5 cloves
• Pinch of turmeric powder
• 3 cardamon pods, shells removed and discarded
• ½ tsp cumin seeds
• Salt, pinch

Preparation Method
1. Dry fry the fragrant rice spices in a deep-based pan for a minute until you smell the scent released.
2. Add the rice and cover well with water, freshly boiled from the kettle. Bring the water to the boil, add the salt, stir the contents very lightly just once, cover the pan with a lid, turn down the heat and simmer for 10-12 minutes, or until the rice is cooked.
3. Whilst the rice is simmering, heat the oil in a shallow-based frying pan, add the cumin and shallots, and fry on a medium heat until soft.
4. Stir in the curry paste – you can play with how much you add depending on the kick you’re looking for – and fry for a minute.
5. Add the chicken and cook for 10 minutes, or until the chicken is cooked.
6. Add the apricot pieces and about half to three quarters of the juice from the tin, depending on how much sauce you want to make.
7. Add the crème fraiche and the coriander and stir in lightly so that the curry takes on a slightly marbled look with the white of the crème fraiche against the colour of the curry sauce.
8. Serve the rice and the curry onto plates along with a generous portion of mango chutney, and enjoy with a nicely chilled oaked chardonnay.

Takes: 15 minutes to prepare and 20 minutes to cook
Makes: A generous portion for 2

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