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Appetizers/Snacks Brunch Easy Recipes Gluten Free Indian Curry Indian Streetfood Indo Chinese Non vegetarian Side Dishes Stir-fry

Chicken in Hot Garlic Sauce (IndoChinese)

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipe

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipe

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipeI start craving that chicken in hot garlic sauce severely,one with bits of garlic and crispy morsels coated in a deep flavored, sticky and hot reddish sauce. With no recipe to follow, it is just left to receding memories to build one.

Sinfully Spicy - Chicken in Hot garlic sauce, indochinese #recipe

Ingredients (Serves 2-3)1 lb boneless chicken thighs,skinless1 tbsp all-purpose flour1 garlic pod, minced1/2 tbsp dark soya sauce ((I use Ching’s brand)pinch of  turmeric powder1/2 tsp salt1/2 tsp black pepperOil for skillet frying (I used sunflower)Use tofu, paneer and assorted vegetables for a vegetarian version of this recipeFor the Sauce8 garlic pods5-6 whole red Kashmiri chillies (adjust to tolerance, de seed if you like )1 tsp roasted white sesame seeds1-2 Thai bird chili, whole2 tsp dark soya sauce (I use Ching’s brand)3 tbsp chilli tomato sauce (I use Maggi Hot & sweet)2.5 tsp honey (or brown sugar)1 tsp coriander powder1/4 turmeric powder3/4 tsp red pepper flakes (adjust to tolerance)1/2 tsp fresh ginger, minced1 tsp pure sesame oil (optional but recommended)2 tsp corn starch2/3 cup chicken/vegetable stock or water3-4 tbsp oil (I used sunflower, use any neutral oil)4 scallion stalks, white & green cut separately1/2 cup thin sliced red onionSalt to taste1.5 tbsp white vinegar (adjust to taste)1/4 tsp garam masalaFor Garnish – chopped scallions(green parts)MethodPreparationSoak the whole red chillies in warm water for 20 minutes.Cut the cleaned chicken into bite size pieces. Rub it with flour, garlic, chili, soya sauce, turmeric, salt & pepper and let sit for about 25-30 minutes.While the chicken is marinating, using your mortar and pestle or mini processor, crush the garlic, sesame seeds and soaked red chillies to tiny bits.You could use some soaking water if required for blending.In a small bowl, mix up the soya sauce, chili tomato sauce, honey and sesame oil(if using). In another bowl, mix the cornstarch with the stock and set aside.CookingIn a wide skillet (I used my 12″), heat up 2-3 tbsp of oil on high. Layer the marinated chicken pieces on the skillet and let sear on both sides, flipping in between. Make sure that the chicken pieces cook all the way through. This may take about 7-8 minutes or more depending on size of pieces.Once done, transfer the chicken pieces to a plate and reserve the dripping in the skillet itself.Add the 3 tbsp oil into the same skillet and heat it up on medium. Add the crushed garlic- chili paste as well as the whole green chili to it and fry up these for 20-30 second or so till you smell the aroma. Be careful that the garlic does not burn. Next add the chopped scallions (white part) & onions and cook on medium high for 2-3 minutes or till light brown in color. Add the coriander, turmeric,ginger and soya sauce mix made earlier, let cook for 3-4 minutes till everything starts looking glossy or till you see bubbles on the sides.Next, add the cornstarch mix to the skillet. Reduce the heat to low and let everything simmer for another 2-3 minutes till the sauce thickens slightly.Next, taste & adjust the salt in the sauce. Sprinkle the garam masala & vinegar to the skillet and stir everything well. Add the chicken & toss so that the pieces are evenly coated.Garnish with chopped green scallions & serve immediately.
Categories
Beverages Easy Recipes Festival Recipes Gluten Free Indian Streetfood Vegetarian

Gajar Kaanji – Fermented Carrot-Mustard Drink

Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard DrinkYou do not realize the goodness associated with certain kinds of foods (and drinks) until you are of a certain age. I say this because no matter how pretty it looked, I don’t remember enjoying a glass of kanji back then.Now that I try to debate what to eat & what not to, guiltlessly gulping down this drink with the afternoon meals is a must.My container is nearing end but I am relishing it at least once a day for now.

I am not much of a beverage person, a glass of water with a lemon wedge is my treat,even when eating out.The very fact that this fermented drink does not have a speck of sugar or other usual suspects found in beverages makes it very unique and the crisp, tart flavor is truly an acquired taste. If you are a fan of pickles & mustard, this could be a treat for you in the liquid form. I would compare it to the taste of a mellow pickling liquid but with hints of spices – all of which are all actually so so good for you.

Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard DrinkThere is the star spice- the small brown mustard seeds,commonly know as rai in Indiarich in omega-3 fatty acids & magnesium. Then the essential turmeric, best known for its anti inflammatory properties. Usually many don’t use it,but I add a pinch of ajwain (carom seeds) & methi dana (fenugreek seeds), both of which help in better digestion & metabolism. Additionally, fenugreek seeds help lower the blood sugars. To top it all, the sun fermentation for about a week or so further improves the nutritional value of this drink.

Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard Drink

Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard DrinkKaanji is an end of winter, spring onset drink in northern parts of India, particularly Punjab. It is usually prepared during Holi, and served as a beverage.Normally, purple/black carrots are used which are available in abundance in India during February-March spring months but if you do not get those – use any kind of carrots & put in a few slices of beets for that lovely ruby color. Many recipes add turnip slices or alma (indian gooseberries) too – just to increase the nutritional value.

Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard DrinkSometimes, lentil nuggets (Kaanji Vada) are dunked in this sour liquid & served as a street side snack. The fluffy nuggets absorb all that liquid and turn deliciously spongy and soft to eat. Boondi ( Crispy chickpea flour drops) are what I topped my tumbler with, however you can serve it all on its own. The fermented carrots & beets can be eaten as pickles.

Sinfully Spicy - Gajar Kaanji, Fermented Carrot-Mustard Drink

Ingredients

  • 4-5 carrots
  • 1 medium beetroot
  • 1.5 tbsp rai (small variety brown mustard seeds)
  • 1/4 tsp each ajwain (carom seeds) & methi (fenugreek seeds) (optional)
  • 1/4 tsp hing (asafoetida)
  • 1/4 tsp turmeric powder
  • 1.5 tsp kala namak (black salt, substitute with normal salt)
  • 1/4 tsp red chili powder
  • Salt to taste
  • 6 cups water

Method

Sterlize a wide mouthed glass container large enough to contain 6 cups water with a non-reactive lid.

Thoroughly wash & peel the carrots and beetroot. Using a sharp knife, cut them into thin slices. You could cut them in rounds or batons, dosent matter, but the slices should not be very thick.

Bring water to a boil. While the water is boiling, using mortar & pestle, coarsely crush the mustard, ajwain & methi seeds. Place the sliced beet & carrots in the container. Add the crushed spices.Sprinkle turmeric, black salt & red chili powder on top.

When the water has boiled, take off the stove and let sit on counter top to cool down a bit. Add the hot water to the container and using a wooden spoon, stir the contents thoroughly. With another clean spoon, taste and adjust the salt. At this point the contents will taste bitter but all that will go away after fermentation.

Place the lid on the container and let sit in sun for 5-7 days. Stir 2-3 times a day with clean wooden spoon.Kaanji is ready when it starts tasting sour.The fermentation time will depend on sunlight in the place you live.

You can serve Kaanji at room temperature or chilled. Add boondi or dried mint leaves as garnish.

The fermented carrots & beets can be eaten as pickles. Kaanji can be stored for up to 2 weeks, refrigerated.

Enjoy & Thanks for stopping by.

Categories
Appetizers/Snacks Brunch Easy Recipes Indian Streetfood Side Dishes

Murgh (Chicken)Tikka

Sinfully Spicy - Murgh(Chicken) Tikka

Spicy, smoky and succulent – you could hardly go wrong when these define the dish you make.Bites of chicken grilled to perfection and instantly sprinkled with chaat masala for that much-needed tang and served immediately. I cannot think of a better appetizer or a side to fragrant rice pilaf. If you think healthy, skip the carbs and serve over a bed of greens and you are good to go.

Sinfully Spicy : Garlic,Chilies& Mint

When cooking chicken, I make sure not to skip the marination part – it does wonders to the otherwise plain poultry. Hours of marination in yogurt and spices not only makes the chicken morsels tender but packs them with so much flavor. I always plan leftovers because these are excellent tucked inside a wrap with some green chutney (or hot sauce), mayo and few fresh veggies.

Sinfully Spicy - Murgh(Chicken) Tikka

It would be false if I told you that I grew up eating home cooked chicken tikka. Every now and then when we had family dinners, tikkas of all sorts were ordered from a barbecue take out place near to our house. In India, home delivery is so common and free if you live in the same area as the restaurant. The tikkas came wrapped in layers of aluminum foil, still warm from the tandoor (clay oven).There used to be pink hued pickled pearl onions, lime wedges and chutney to go along the smoky bites.At times,it did not matter to transfer the contents on to a dinner plate, just spread open the foil and everybody helped themselves – a really informal way of entertaining if you may think so.

Sinfully Spicy : Spices

Tikka (meaning chunks or pieces) is an extremely popular street food back home. All kinds of marinated vegetables, paneer as well as meat and poultry are available readily for a take away or a quick mid evening snack by the road side.

However, these are not to be confused with Chicken Tikka Masala, a spicy curry from the indian subcontinent which could definitely use a tikka like these simmered in sauce. You would find a lot of recipes of making tikka in India, each using almost the same spices in varying quantities.I am sharing what I make every now and then with all kinds of herbs & an essential dollop of ghee that goes into the marinade.

Sinfully Spicy - Murgh(Chicken) Tikka

Sinfully Spicy - Murgh(Chicken) Tikka

Morsels of chicken marinated in yogurt and fresh ground spices and then grilled to perfection. You could use the same marinade for paneer tofu or with vegetable chunks.

Ingredients (Serves 2-3)

  • 1.5 lb boneless, skinless chicken thighs 
  • 1 tbsp fresh lemon juice
  • 3 garlic cloves, minced
  • 1/2 tsp minced fresh ginger
  • 1/2 tsp salt

For the marinade

  • 3 tbsp thick plain yogurt
  • 1 green cardamom
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/8 tsp fenugreek seeds
  • 1/2″ cinnamon stick
  • 2 cloves
  • 1/4 tsp roasted cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp kashmiri chili powder (this gives the color, not the heat)
  • 3 tbsp chopped cilantro
  • 2-3 green chillies, finely chopped (adjust to tolerance)
  • 2 tbsp chopped fresh mint leaves
  • 1 heaping tsp kasuri methi, crushed between palms(dried fenugreek leaves)
  • 1 tbsp ghee 
  • salt
  • oil for brushing the grill top/skillet
Garnishes – Chopped Cilantro or mint, lime wedges, chaat masala.

Note –

  1.  You could use chicken breast too in this recipe. But I find that thighs turn out much more juicy and succulent.
  2. If you don not have all the whole spices mentioned above, trust your favorite tandoori spice powder & use it. Don’t skip the fresh herbs though.

Method

Clean and pat dry the chicken thighs. Cut them into bite size pieces. Rub with lemon juice, minced garlic & ginger,1/2 tsp salt and keep aside for 15 minutes.

Meanwhile, tip in cardamom,coriander,black pepper, fenugreek, cinnamon & cloves into your coffee grinder and grind to a (not too fine) powder. Mix this powder in a bowl with yogurt,cumin powder, turmeric, chili, cilantro, green chili, kasuri methi, ghee & mint leaves. Marinate the chicken with this and keep refrigerated for at least 8 hours (overnight is best).

Take the marinated chicken out of the refrigerator 1 hour prior to cooking. Sprinkle salt to taste before ready to grill. I use my stove top grill to cook them, however you can skew them and cook over outdoor grill.These cook very well over a cast iron skillet/tava. Cook the chicken pieces to perfection flipping regularly to cook on all sides.

Serve hot along side onion rings & green chutney.

Enjoy & Thanks for stopping by!

Categories
Breakfast Brunch Indian Curry Indian Streetfood Side Dishes Vegetarian

Pindi Chana – Tea Infused Spicy Chickpeas

Sinfully Spicy : Pindi Chana, Tea Infused Spicy Chickpea Curry003

I don’t remember having Dora or Barbie themed birthday parties with perfectly frosted pretty cakes sitting in the center of the table waiting to be cut wearing those frilly birthday gowns. Yet, it was the most special day and definitely something I looked forward to for weeks.

I pretty much had a black forest cake for most of my birthdays, the indian version being a far cry from the  european marvel, still many of you who grew up in India in the 80s would know how we loved it. As with most indian families any kind of celebration meant lady of the house staying in the kitchen dawn to dusk, making one dish after the other.It started with special homemade samosas for breakfast and aromatic biryani or pilaf for lunch and the best was saved for dinner. Everything the rest of the family did whole afternoon was decorating the living room like a bride with those odd colored, mismatched paper ruffles & shimmering swirls, lacking in cohesion but strings of happiness & celebration running through them for certain.

Sinfully Spicy : Pindi Chana, Tea Infused Spicy Chickpea Curry001

It did not feel like a birthday unless guests had scooped spicy hot chole with yeasty, puffed bhaturas and gobbled down at least a few dozens of warm homemade gulab jamuns. Sometimes, dum aloo and moong dal ki goli were added to the menu but relishing that aromatic, earthy chickpeas curry is what my most fond birthday memory is made up of.You would wonder as to whats so special about chickpeas, but in our  house, chickpeas and other bean curries were limited to special occasions. Given that most of the indian kids I have known in my life LOVE chole-bhature, I was no different.

Sinfully Spicy : Pindi Chana, Chickpeas

Usually, I am not hell-bent on starting traditions in the family but the equation changes when food is involved. A couple of weeks back when we celebrated little A’s birthday, amongst those pink cupcakes & chinese food, I severely yearned to eat chole- bhature and missed the time when we sat in rounds on the floor with food loaded bhojanthaals set in front of us, laughter, greasy fingers and steam emanating from straight-out-the-wok fried bread. Suddenly, it made perfect sense to make chickpea curry for the two of us and relieve those moments for a while.

Sinfully Spicy : Pindi Chana, Tea Infused Spicy Chickpea Curry002

Pindi Chana is a spicy chickpea curry which gets its name from Rawalpindi (now in Pakistan) before India-Pak partition, where it originated.This curry is different from the regular chana masala in terms of the selection of spices and rich color from tea added during boiling the chickpeas.Don’t worry you will never taste the tea here,rather a very unique, earthy flavor,notable to this spicy preparation. Pindi Chana is a dry preparation of chickpeas  coated with the masala (sauce) and is best served with a breadsalad and pickle on the side.

Sinfully Spicy : Pindi Chana, Spices & herbs

Ingredients (Serves 2-3)

For Boiling the Chickpeas (skip this step if using canned chickpeas)

  • 1 cup chickpeas, raw
  • 1 no black unflavored tea bag((if you are using a mild tea variety, you can use 2 bags)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp oil
  • 2 cups water
  • 1/2 tbsp chaat masala

For the Sauce

  • 4 tbsp mustard oil (or any neutral oil)
  • 3/4 cup tomatoes, chopped
  • 1.5 tsp grated fresh ginger shoot
  • 1 fat garlic clove
  • 1/4 tsp turmeric
  • 1-2 Thai green chilies (adjust to tolerance)
  • Salt to taste
  • Chopped Cilantro for garnish

Grind to a coarse powder

  • 1/2 tsp black peppercorns
  • 1 tsp cumin
  • 1.5 tsp coriander seeds
  • 2 dry red chillies
  • 1 tsp anardana (dried pomegranate seeds, use lemon juice/dry mango powder if you don’t have these)
  • 1 small black cardamom
  • 1/2 tsp kasuri methi(dried fenugreek leaves)

Method

Soak the chickpeas overnight in enough water.Drain and discard the water and transfer the chickpeas to your pressure cooker. Add tea bag, salt,soda, oil and 2.5 cups water and pressure cook for 4-5 whistles or till 95% cooked. Please adjust the cooking time & number of whistles depending on your variety of chickpeas. Once cooked, drain the chickpeas, discard the tea bag and reserve the stock. Mix with chaat masala and half of the ground spice powder with the chickpeas and set aside.

In a pot, heat up the oil to smoky on high heat. Take off the stove and add the chopped tomatoes to the oil. Also add ginger and garlic. Cook on medium heat till the tomatoes soften and you see oil separating on sides of the pot. At this point, add the turmeric and rest of the spice powder to the pan and cook for another 3-4 minutes till you smell a nice aroma. Add the chickpeas to the pot next with about 3/4 – 1 cup of reserved stock and green chillies. Taste and adjust the salt. Cover and let the chickpeas cook on medium low heat for 20-25 minutes or till they  are completely soft but not mushy.

Let sit for 1-2 hours before serving. The sauce will thicken up and develop flavors as the dish sits. When ready to serve, reheat and if you feel that they are too dry, add little bit of reserved stock, simmer again for 5-7 minutes and serve garnished with cilantro.

Serve with bhatura, warm tortillas, pita bread or naan.

Enjoy & Thanks for stopping by!