Categories
Brunch Easy Recipes Festival Recipes Gluten Free Indian Curry Mains Non vegetarian

Coconut Milk Chicken Curry

Sinfully Spicy: Chicken in Coconut Milk GravyI did not know of the husband’s liking for south indian flavors until we got married. It made quite a sense for someone who spent good four or five years of his college life in the southern city of Madras (now Chennai). The hostel canteen served some mean regional delicacies,he fondly recollects. My mom made a few vegetarian south indian dishes at home  but those were mostly the general south indian favorites popular all over India –uttapams (savory rice pancakes),upma(breakfast porridge) ,gun powder, coconut chutneys,dosas (rice crepes) and idlis(steamed rice cakes) to name a few. If you follow me on Instagram, you would have seen me making south indian dishes sometimes.

Sinfully Spicy: Chicken in Coconut Milk Gravy

After our wedding, I saw the husband ordering south indian take outs more often than not. He would enjoy those strongly spiced,super hot curries, smelling of coconut and mustard. So, over all these years I have developed a few recipes of south indian style curries, suited to our taste.Spicy, hot and with distinct flavors,these are the recipes I can bank upon when looking for something different on our dinner table.

Sinfully Spicy: Chicken in Coconut Milk Gravy

I usually serve plain rice and a refreshing salad with such curries, however you could do some vegetables like this asparagus-peas stirfry with coconut or a simple dal(lentils)

Sinfully Spicy: Chicken in Coconut Milk Gravy

I do not have stories to connect to this recipe today. It is not the food of my childhood. It is not something I grew up with. I do not claim that this curry belongs to some particular region of southern india,we like it in our homes and call it “south indian chicken curry”. My husband sampled it and asked me to put it up here, because this is a journal of our day today favorite foods.

Sinfully Spicy: Chicken in Coconut Milk Gravy

The curry is quite spicy, take my word for it.I use hot dried red chillies, seeds and all and grind them with strong pungent, spices like fenugreek, mustard seeds and black peppercorns.You would need to visit indian grocer for things like curry leaves, which lend a distinct aroma and flavor to this curry. There is no substitute for them but you can skip them if you do not get. It is quite good even without them.

Printable Recipe

Ingredients (Serves 2-3)

For Chicken Marination 

  • 1 tablespoon oil
  • 8 dried red chillies (or use about 1.5 teaspoon cayenne pepper,adjust to taste)
  • 1/4 teaspoon fenugreek seeds
  • 1/2 teaspoon cumin seeds
  • 3/4 teaspoon whole black peppercorns (or use scant 1/2 teaspoon freshly ground black pepper)
  • a small twig of mace
  • 3 cloves
  • 1.5 teaspoon coriander seeds
  • 1.25 lbs chicken thighs, cut into 2.5″ pieces (or any dark meat portions, bone in or boneless)
  • 1/2 teaspoon salt

For the Gravy

  • 4 tablespoon oil
  • 3/4 cup finely chopped onions (from 1 large onion)
  • 1-2 thai green chillies, slit (optional)
  • 4 garlic cloves, finely chopped
  • 1 small tejpatta (indian bay leaf)
  • 2-3 green cardamom pods, cracked open
  • 1″ cinnamon stick
  • 1/8 teaspoon turmeric powder
  • 1.5 tablespoon fresh ginger, finely chopped (from 2″ piece)
  • 2-3 tablespoon tamarind pulp (use less if using store-bought, see notes)
  • 10 fresh curry leaves, roughly chopped
  • 3/4 cup to 1 cup thick coconut milk (depending on how creamy and pronounced coconut taste you want)
  • Salt to taste

Notes –

  1. Store bought tamarind pulp is quite concentrated, tart and very salty. Use discretion when adding it.
  2. I would not recommend using “light” coconut milk, as it makes the gravy very watery. Go for the thick, creamy one.

Method

Marinating the chicken (This can be done up to a day in advance)

In a small sauce pan, add the 1 tablespoon oil and heat it up on low. Add all the ingredients except chicken and salt to the oil and lightly roast the spices till you smell a nice aroma. Do not let them turn brown. Let cool once roasted.

Grind the roasted spices coarsely. In a large bowl, add the chicken pieces, sprinkle salt and half the quantity of this spice rub, combine so that chicken is coated in spices, cover and let marinate refrigerated for at least 4 hours or overnight(preferably).

Reserve the remaining spice rub.

Making the Curry

Thirty minutes prior to cooking, take the marinated chicken out of the refrigerator and let sit on the counter.

In a kadhai(indian wok) or a large pot with lid, heat up the 4 tablespoon oil on medium high.Once the oil is hot, add the onions, garlic and green chillies to it. Saute and cook the onions for 8-10 minutes until they are golden brown. Add the bay leaf,cardamom, cinnamon stick and sauce for 10-12 seconds till you smell an aroma.

Next, add the marinated chicken to the pot, add salt, turmeric and stir around so that chicken pieces start to coat in the onions and garlic. Once you see that the chicken pieces have started to brown on the edges,cover the pot and let the chicken cook in its own juices until about 80% cooked, about 15-18 minutes(note that this time will depend on the cut and size of chicken pieces).

Add the reserved spice rub, ginger, curry leaves and tamarind paste next and stir around to coat the chicken. Cover and let cook on medium low for another 8-10 minutes until the chicken is almost cooked.If at any point you feel that the chicken is sticking to bottom on the pot, add a splash of water

Uncover, reduce the heat to low, and add the coconut milk to the kadhai. Do not stir immediately. Let the coconut milk combine on its own. Check and adjust the salt. Stir very gently and let simmer for 5 minutes or so.

Garnish with few curry leaves and serve with warm rice.

Categories
Easy Recipes Gluten Free Indian Curry Mains Non vegetarian

Chicken Vindaloo



Sinfully Spicy : Chicken VindalooWhile I mostly wake up to pictures of snow-covered decks and coffee mugs nestled between mittens on my Instagram feed, surprisingly it has started feeling spring-like in here.Spring in January? eh! I know that sounds kind of way too early & weird but its been over a week with temperatures in late 60s and a full sleeve T-shirt is enough to roam around throughout the day.The sky is clear, the air smells crisp & pleasant and I saw many jogging in shorts today at the park.

Sinfully Spicy : Chicken VindalooHowever, early mornings and evenings are still colder. The winter loving person that I am, I am holding on to the season in my stubborn ways. Which,mostly means cooking warm, spicy foods. For dinner, hiding indoors in the warmth of the house, I am still rustling up slow cooked curries and comfort dishes to keep us nourished.A couple of weeks back, I made this chicken vindaloo, one of the husband’s favorite things besides dal. It was a late, cold evening some five years back when we headed to dinner at one of our favorite indian restaurant here, choked with guests, smelling of strong spices and boasting of an elaborate buffet over the long weekend, that his love for all things coconut & curry leaves formed a good part of the conversation. I have been making this red-hot, tangy curry for quite a few years now and it has always hit the right chord with his tastebuds.Vindaloo is something I did not grow eating up but with time I have come up with what we like (and hope you like it too).

Sinfully Spicy : Chicken Vindaloo

Sinfully Spicy : Chicken VindalooWiki tells me that ‘Vindaloo” is derived from the Portuguese dish “carne de vinha d’alhos,” a dish of meat, usually pork marinated in wine and garlic.The Portuguese dish brought it to India (Goan region) and slowly it was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red kashmiri chillies with additional spices to evolve into vindaloo and it became a curry native to indian cuisine. This recipe here is hot and that’s why I always use potatoes for those earthly,mellow bites in between. I like to de seed few of the red chillies because I do not want it searing hot, however you can use a mild chili variety.Vindaloo pairs best with steamed rice (as with most coastal cuisine). If you would want to try different meats like lamb or pork (if you want to go the traditional Portuguese route) work in this recipe too.

Sinfully Spicy : Chicken Vindaloo

Ingredients (Serves 2-3)

  • 2.5 tbsp distilled white vinegar (see notes)
  • 10-12 whole dry red Kashmiri chilies, broken into small pieces  (or use 2.5 teaspoon cayenne powder,adjust to taste)
  • 5 cloves (laung, buy online here)
  • 1/4 of star anise (break the whole flower and use a quarter piece)
  • 1/2 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • 2″ cinnamon stick
  • scant 1/2 tbsp whole black peppercorns
  • 2-3 tbsp warm water (or as required)
  • 5 fat garlic cloves, roughly chopped
  • 2″ ginger shoot, roughly chopped
  • 1.5 tbsp fresh grated coconut
  • 1tbsp tamarind pulp (easily available in indian/pakistani grocery stores)
  • 5 fresh curry leaves (easily available in indian/pakistani grocery stores)
  • 6 boneless, skinless chicken thighs, cubed (weighed about 1.35lb, you can use cut up whole chicken or bone-in pieces too, just use dark meat portions)
  • 1/3 cup oil, divided
  • 2 medium potatoes, peeled and cut into quarters
  • 3/4 cup onions, finely chopped
  • 6-8 fresh curry leaves,roughly  torn
  • salt
  • 1/2 cup water
  • 1/2 tsp powdered jaggery (or light brown sugar, adjust to taste)

Notes 

  1. In case you do not get tamarind pulp, bump up the vinegar quantity to 4 tbsp. 
  2. Fresh curry leaves are not substitutable. Even though the recipe dosent remain the same, you can skip if you do not get. 

Method

Deseed all or half quantity of the dried chilies if you want. In your blender jar, add vinegar, dry chillies, cloves, star anise, mustard & cumin seeds, cinnamon. Add 2-3 tbsp warm water. Let sit for 10 minutes. Once the chilli skins are slightly soft & the spices have soaked, add garlic, ginger, tamarind, coconut & 5 fresh curry leaves to the jar, cover the lid and blend to a smooth paste.You can add more water (1-2 tbsp) if needed but do not make a very runny paste.

In a bowl, add the chicken, add 1/2 tsp salt and add about half of this paste, coat the chicken in the paste and let sit for (not more than 15 minutes). Reserve the remaining spice paste.

While the chicken is marinating, heat up 3 tbsp oil in a heavy bottomed wide pot. Once the oil is hot,add the quartered potatoes to the pot, sprinkle a generous pinch of salt and saute them, stirring on medium heat for 5 minutes till you see that their edges start to brown lightly.Take out the potatoes from the pot on a plate. Set aside. Add the remaining oil to the pot and heat up. Once the oil is hot, add the onions and on medium-low heat, saute the onions till they are golden brown. About 3-5 minutes if the onions are finely chopped. Once the onions have browned, add the reserved spice paste & torn fresh curry leaves to the pot. Stir around and on low heat, saute continually to cook till you see that the spice paste darkens in color and the water evaporates. About 3-4 minutes on medium heat.

Layer the marinated chicken in the pot. Turn the heat to medium high and let the chicken brown.After about 2 minutes, flip the chicken pieces and let brown on the other side. If you see that the heat is getting quite high, reduce it.You will slowly see lot of  liquid in the pot but that’s okay. Once the chicken has browned, reduce the heat to low, cover the pot and let cook for about 10 minutes on low heat(adjust this time depending on how large or small your chicken pieces are). Once the chicken is about 90 % cooked, add the browned potatoes to the pot, cover and let cook for another 10 minutes on low heat, till the chicken is completely cooked and the potatoes are fork tender (ensure that the potatoes do not turn mushy. Uncover, add the jaggery (or sugar) ,water (depending on how thick/thin you want the sauce), check & adjust the salt. Let simmer uncovered or another 5 minutes.

Let sit for 30 minutes before serving.Serve warm with steamed rice.

Categories
Brunch Festival Recipes Indian Curry Non vegetarian Side Dishes

Murgh Korma – Chicken in Cashewnut & Cream Sauce



Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfoodA rich and aromatic dish, korma originally belonged to the shahi dastarkhwans (royal kitchens) of Mughal emperors. Deep rooted in aristrocasy, the mughlai cuisine, thus, is redolent of sweet-smelling, unique spices,delicate herbs, liberal use of ground nuts & dried fruit as well as exotic ingredients like saffron & rose petals in cooking.Dating back to the era of invasions and subsequent period of  rule by the Mughals, indian cuisine, particularly north indian evolved and embraced the said style of cooking ranging from extremely spicy to mild curries,rice preparations and bread making.

Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfoodWith addition of ghee, nut pastes and dairy (mava (milk solids) /milk/ cream), mughlai cuisine is not your everyday fare. It is once in a while thing in our kitchen but something which we look forward to at mealtime.Those are the days when we don’t care about calorie counting or healthy eating. Nothing can beat the indulgence of soaking up all of that nutty sauce in yeasty naans or ladling it over hot steaming basmati.Nothing compares to the comfort that such hearty food brings.

Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfood

Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfoodThe most important thing to be kept in mind when preparing mild curries is that you cannot go overboard with your selection of ingredients.That regal flavor of korma sauce needs deft proportions keeping in mind that one ingredient does not overpower the other. On those rare three or four occasions in a year when we dined out at the Karims, a place nestled in lanes of the Jama Masjid in Purani Dilli (Old Delhi), a restaurant with great history and luscious mughlai food delicacies, dad always fondly remarked how perfect this dish was done there ,a single morsel of the sauce tasting of tang from yogurt with pleasant richness from the nuts & dairy and finishing notes of warmth from cardamom, he said.I clearly remember that korma there had this distinct hint of kewra(screw pine essence) and with a simple jeera pilaf, it was all you could want at that particular time and day in your life.

Sinfully Spicy - Murgh Korma (Chicken in Cashewnut & Cream Sauce) #indianfoodIt took a few attempts to come up with this recipe keeping in mind those expectations and the memories.I do not claim to taste like restaurants, but this recipe is definitely a keeper. It came out pretty good, if I say so myself and we really enjoyed it.

I use a bit of  turmeric in mainly for the color and to enhance that hue,I finish the sauce with saffron infused in milk at the end.If you prefer more of a whitish korma, skip the turmeric and just add the saffron strands (without soaking).Another unusual thing in my recipe is the addition of kasuri methi (dried fenugreek leaves), a flavor which I really enjoy in creamy curries, you can skip if you like.

Sinfully Spicy: Murgh Korma , Chicken in Nut & Cream Sauce #indianfood

Ingredients (Serves 2-3)

Marination

  • 1.25 lb chicken thighs, boneless & skinless, cut into bite size pieces (see notes)
  • 1/2 tbsp fresh lemon juice
  • 3 tbsp plain whole milk hung yogurt (not greek, see notes)
  • 3/4 tsp garam masala
  • scant 1/2 tsp white pepper powder
  • 1/2 tsp salt
  • 2 garlic cloves, minced

For the Sauce

  • 3 tbsp oil (any neutral oil)
  • 4 cloves
  • 5-6 green cardamom
  • 1/2″ cinnamon stick (see notes)
  • 1/4 tsp shahjeera (caraway seeds)
  • 2 small blades javitri (mace,a really strong spice, a little goes a long way)
  • 1 large tejpatta (indian bay leaf)
  • 3/4 cup chopped yellow/white onion
  • 1.5 tsp fresh garlic, chopped
  • 1.5 tsp fresh ginger, chopped
  • 2-3 Thai bird green chillies, chopped (adjust to tolerance)
  • 1 tsp coriander powder
  • scant 1/4 tsp turmeric powder
  • 6 tbsp raw broken cashews (or 5 tbsp whole cashews)
  • 2 tbsp melon seeds (skip if not available)
  • 2/3 cup plain whole milk hung yogurt (not greek)
  • 2-3 tbsp ghee
  • 1/2 cup-3/4 cup water (depending on how thick/thin you want the sauce)
  • 1/2 tsp kasuri methi (dried fenugreek leaves, optional)
  • salt to taste
  • 5-6 tbsp heavy cream (I quantity can up to 1/2 cup, depending how how rich you like)
  • a generous pinch of good quality saffron (crushed between palms to fine dust),soaked in 1 tbsp warm milk
  • 1/4 tsp green cardamom powder
  • 1/2 tsp sugar
  • 2-3 tbsp golden raisins
  • Chopped cilantro for garnish

Notes

  1. I like to use dark chicken meat when making curries but you can go ahead and use chicken breast in this recipe too. Even bone in chicken will work.Just remember to adjust the cooking time so that the meat dosent dry out or remain uncooked.
  2. Hung yogurt is nothing but yogurt tied up in a cheesecloth/muslin and hung for 30-40 minutes to let its water drain.
  3. Indian cinnamon is very sharp as compared to western sweet cinnamon. If using the latter, go ahead and add a bit more.
  4. If you prefer more of a whitish korma, skip the turmeric and just add the saffron strands (without soaking in milk) at the end.

Method

Wash the chicken pieces and pat dry using a paper towel. Mix up lemon juice, 3 tbsp yogurt, garam masala, pepper powder, salt, ginger & garlic in a small bowl to a thick paste and rub this paste over the chicken. Marinate the chicken for atleast 4 hours or preferably overnight, refrigerated.

When ready to cook the korma, takeout the chicken from the refrigerator and let sit on the kitchen counter. Soak the cashews and melon seeds (if using) in 1/2 cup water for 10 minutes. Drain and discard the water.

In a heavy bottomed pot or kadhai, heat up the oil on medium high. Add the cloves,cardamom,mace, shahjeera, cinnamon, tejpatta to hot oil and let the whole spices crackle, about8-10 seconds or till you smell an aroma.

Next add the onions, ginger and garlic and saute for 3-5 minutes until the onions starts to turn light brown. Add the soaked cashews and melon seeds(if using) next along with green chillies. Saute for 2-3 minutes. Reduce the heat to very low now and add the coriander, turmeric along with 2/3 cup hung yogurt. Do not stir immediately else the yogurt will curdle. Wait for atlas a minute and then slowly stir around to mix yogurt with everything else in the pot.Cook the yogurt along with the masala for 5-7 minutes on low heat until you see oil separating on the sides.Put the stove off, pick out the bay leaf & cinnamon,about half of the cloves & cardamom and tip rest of the contents into a blender. The mixture is going to be hot so wait for 10-15 minutes before you start blending it.Blend (do not use water if possible during blending).I do not make a very smooth paste, you could decide the texture of the sauce at this point).

Meanwhile,in the same pot or another pot, heat up the 2-3 tbsp ghee on medium. When the ghee is hot enough, start searing the marinated chicken on both sides.You do not need to brown but a light sear is just about enough.  You could do this is batches. Once all the chicken is seared, add all of it together along the blended sauce to the pot. Stir around on and cook on medium- low heat. The chicken will render its moisture and fat as it cooks and the sauce will thicken and deepen in color.Let cook till the chicken is about 95% cooked, about 6-8 minutes.

Next, add the water depending on the desired consistency  of sauce (I add 1/2 cup water)along with crushed kasuri methi. Check and adjust the salt. Let come to a boil on medium. Next add the cream, saffron infused milk, cardamom powder, sugar and raisins. Let simmer (not boil) for 8-10 minutes on very low heat. Once simmered, put off the heat and let sit covered for 2 hours.

Garnish with chopped cilantro and serve.

Categories
Indian Curry Non vegetarian Side Dishes

Murgh Saagwala – Spinach Chicken

Sinfully Spicy : Murgh Saagwala (Spinach Chicken) #indiafoodWhenever I pick up a bundle of palak(spinach) at the grocery store -all organic & prewashed & ready to serve and what not, always, without a miss, I think about the vegetable patch(es) in my grandmother’s house,a house where I lived in some 18 years back, having a backyard planted with tomatoes and okra during summers and cauliflowers & potatoes during winters.One where the air would strongly smell of agarbatti (incense sticks) in the evenings which were often lighted to wade away the bugs from the eggplant bush, one which had rows dotted with yellow and orange marigolds & english roses.One where each morning,I strolled along the narrow, wet sidewalks brushing my teeth,bending down to sniff the strong fragrance of tulsi (holy basil) plants.One where I spent a lot of childhood days,counting the ready-to-pluck green beans and tearing leaves apart to spot the cabbage buns. A backyard where you could find us after coming back from school, dressed in printed cotton frocks,bare feet, digging mud and playing hide and seek within the squash creepers.

Sinfully Spicy : Murgh Saagwala (Chicken & Spinach) #indianI visited India last year and everything is the same, the yard still planted with seasonal crop but now more taken care of by maali (gardener) than the family. Mom made dal and she sprinkled a bunch of chopped coriander leaves on top,picked from there. I plucked a few narangi (indian kumquat) from the bush which has now turned into a small tree in all theses years and popped it into my mouth with a pinch of salt, the burst of citrus tang running goose pimples all over my body, bringing memories with itself of the days when squirts of that sweet acid graced our daliya (breakfast porridge) every now and then. I tore up a few spinach and methi (fenugreek) leaves and chewed on them, a wish which I had nestled for so many years to experience that unforgettable earthly, delicate taste all over again.

Sinfully Spicy : Murgh Saagwala (Chicken & Spinach) #indian

Sinfully Spicy : Murgh Saagwala (Spinach Chicken) #indiafoodI wanted our daughter to play  and get her hands dirty in the mud but she could barely crawl at that time, so that fun has to wait till our next visit. But, embraced in all these memories, I made this murgh (chicken) saag (any leafy green) last week and she really loved it. This recipe is a perfect balance of greens and protein to nourish kids and adults alike.You would have seen this dish on indian restaurant’s menus a lot. But it is not something I grew up with. I started making it regularly a couple of years back, mostly around my pregnancy years when I craved spinach all the time. This recipe has evolved a lot from the first time I cooked it.

Sinfully Spicy : Murgh Saagwala (Chicken & Spinach) #indian

Ingredients (Serves 3-4)

For the Spice Rub on Chicken

  • 4-5 whole dry kashmiri red chilies (adjust to tolerance)
  • 2 tbsp whole coriander seeds
  • 5 cloves
  • 1/4 tsp fennel seeds
  • 1.5 tsp cumin seeds
  • 1/4 tsp methi dana (fenugreek seeds)
  • 2 small black cardamom pods, cracked open
  • 2 tsp black peppercorns (adjust to tolerance)
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 1.5 lbs boneless chicken thighs, cut into 2″ pieces
  • 1 tsp canola or sunflower oil

Rest of the Ingredients

  • 6-8 oz fresh spinach leaves (~ a little more than 1 cup spinach puree)
  • 5 tbsp mustard oil
  • 1″ cinnamon stick
  • 1 bay leaf, preferable indian
  • 3/4 cup finely chopped onions
  • 1 fat garlic clove
  • 1 cup finely chopped tomatoes
  • 1/2 -1 tbsp thinly Julienne fresh ginger (adjust quantity to taste)
  • salt
  • 1/4 tsp garam masala 
  • 1 tsp heaped kasuri methi (dried fenugreek leaves)
  • 1/4- 1/3 cup water (depending on desired consistency of sauce)
  • 3-4 tbsp heavy cream

Method

Wash thoroughly and pat the chicken pieces completely dry. Set aside. In a small pan, dry roast the kashmiri chilies, coriander seeds, cloves, fennel,methi, cumin and black peppercorns. Transfer to a coffee grinder and coarsely grind. Mix the ground spices with turmeric, nutmeg and salt. In a large bowl, add the chicken, drizzle the oil and sprinkle half of the ground spices and rub so that all the pieces are covered in the spices. Reserve the rest of the spice rub. Cover the bowl and set in the refrigerator for at least 3-4 hours or preferably overnight to marinate.

Once ready to cook,take the chicken out from the refrigerator and let sit on kitchen counter.Bring 2-3 cups of water to a boil in a pot. Put off the heat.Add the spinach leaves to the water and let sit for 1-2 minutes. Drain out the spinach leaves and puree in the food processor using little water if required. You can reserve the boiled water to thin out the sauce later if you want. 

Meanwhile,heat up the mustard oil in another wide, heavy bottomed pot. Add the cinnamon, bay leaf and let crackle. Add the onions and garlic next. Let cook for 5-8 minutes on medium low heat until the onion starts to turn brown. At this point, carefully add the chicken pieces to the pot in a single layer (if possible), and on medium high heat, let the chicken pieces sear on one side. Flip and let sear on all sides. Next, add the tomatoes, ginger and remaining ground spice powder to the pot. Stir around and let cook on medium heat till you see, tomatoes turn soft and oil just starting to separate on the side of the pan.It might take 8-10 minutes since the chicken will also release its juices but keep on cooking.

Once you see that the chicken is about 80% cooked, add the pureed spinach along with the garam masala. Combine and cover till the spinach blends in the sauce, the raw smell is gone, it turns down in color to dark green and the chicken is completely cooked, about 10-12 minutes on medium heat. You will see little glistening spinach bubbles on the top.Open the lid, add the kasuri methi and water (depending on the consistency you want). Let simmer for another 1-2 minutes.Add the heavy cream, check and adjust the salt, let simmer for 2-3 minutes more (but do not boil).

Let sit for 2-3 hours before serving.Warm up and serve.

Notes :-

  1. You can use bone in chicken for this recipe. Use dark meat portions and make incisions in the flesh with a sharp knife before you marinate it.
  2. When you puree the spinach, do not make a smooth paste out of it (that’s why I do not use a blender). Use as less water as possible when grinding spinach.
  3.  If you like a bit of smoky flavor then you can grill the chicken but I prefer searing it in the cooking pot itself.
  4. You could use a mix of greens – kale and spinach work beautifully, so does spinach and methi(fresh fenugreek).
  5. The addition of heavy cream makes the dish a lot tastier and rich but you can skip the cream if you want.

Enjoy & Thanks for Stopping by!

Categories
Appetizers/Snacks Brunch Gluten Free Indian Curry Indian Streetfood Non vegetarian Side Dishes

Tandoori Chicken

Sinfully Spicy - Tandoori Chicken #indianfoodOn evenings coming back from work, when the bus was running terribly behind schedule, I volunteerd to get down way before my stop and walk down home.The side walk still wet from the rain spells an hour or two before smelled of decaying earth and lush green foliage all along looked as fresh as just bathed.The moist breeze of monsoon evenings was a much sought break after spending the whole day in air conditioning.

The fastest way to home get to home was through of busy market surrounded by the yellow government quarters (apartments) which looked like tiny match boxes stuffed on top of each other. In India, such streets are dotted with places to eat and these little food joints have been around for so many years that they turn into local favorites.

Sinfully Spicy - Tandoori Chicken #indianfoodThere was is a take out restaurant which was one of our favorites for non vegetarian food in the area. All you notice as a passerby were two or three young men wearing colored vests standing in front of the clay oven (tandoor)on one side,their hands stained in spices skewing marinated birds and tikka on to the slender iron bars, and some making rumali roti (paper thin flatbreads) on the other side. The aroma of smoke & cooked dough clinged to the blanket of air surrounding the entrance and the eternal long queue at the coupon station was a common sight.

Sinfully Spicy - Tandoori Chicken #indianfoodWhen we went to Delhi last year, I made sure that the husband tastes the food from there. I remember we ordered garlicy naan, butter chicken and tandoori chicken for home delivery. Its been quite a while and we still talk about the meal from that night so you know what I mean. There must be thousands of places in Delhi serving bestest tandoori chicken but this little restaurant thriving in a tiny pocket of big city is where most of my family memories are woven around – of celebration, of laughter of cheerful Sunday meals around the table.

Sinfully Spicy - Tandoori Chicken #indianfoodThis recipe  took me quite a few attempts to get together. In India,the tandoori is more charred and blackish in appearance  than the orange hued you see here at restaurants. Infact, if you use good quality turmeric and kashmiri chilli powder, ideally the reddish-orange color should come along on its own during high heat roasting. In India, we do not eat chicken skin, so whenever making tandoori, use skinless chicken, the meat should be succulent and moist on the inside & chewy on the outside (not crispy).

Sinfully Spicy - Tandoori Chicken #indianfood

Ingredients

  • 8 chicken drumsticks  (my package weighed total 2 lb, you could use any dark meat cut)
  • oil for basting
  • For serving – Chaat masala, onion slices, lemon wedges, fresh chopped cilantro.

First Marinade

  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder or cayenne (adjust to tolerance)

Second Marinade

  • 10 black peppercorns
  • 2 black cardamom, seeds only
  • 1 green cardamom, seeds only
  • 2 cloves
  • 8 raw cashews, broken (or use 2 tbsp cashew meal)
  • 1 small twig of cinnamon (see notes)
  • 1/4 cup thick plain yogurt
  • 1″ fresh ginger
  • 4 garlic cloves
  • 1 tbsp garam masala
  • 1.25 tbsp chaat masala
  • 2 tsp kashmiri chilli powder (this lends the color,not the heat)
  • 1/4 tsp turmeric powder
  • pinch of fresh grated nutmeg
  • scant pinch of ajwain seeds
  • 1 tbsp ghee, melted and cooled
  • 1 tsp salt (or to taste)
  • 1/2 tsp good quality saffron threads (optional)

Notes:

  1. Indian cinnamon is quite sharp as compared to the sweet cinnamon used in the west, that’s why I have noted a small quantity, adjust as per taste but do not go overboard.
  2. Black Cardamom has no substitute in this recipe. It has a woody, strong flavor and aroma much different that the sweet smelling cardamom. If you do not have it simply skip it.
  3. Chaat Masala is a tangy blend of spices which is used in indian cuisine.In this recipe it makes the marinade thick as well as lends it distinct hints of sharpness & smokiness,if you do not have it, use some lemon juice and a bit of roasted cumin powder in its place. If you want you can order online  or buy at indian/pakistani store. It keeps well for almost a year and can be used in salads, roasted vegetables or meats etc.
  4. You can make the tandoori marinade and immediately freeze it up to a month. When using, thaw it in the refrigerator and mix in the proteins or vegetables you are using.
  5. I recommend not using lean or boneless cuts like chicken breast for making tandoori because the high heat of cooking will immediately make the poultry chewy. You could use whole boneless thighs though.

Method

Skin the chicken and wash it under a running steam of water. Using paper towels, completely pat the chicken dry.Using a sharp knife, make incisions in the chicken and place in a bowl. Thoroughly rub the chicken with lemon juice, salt and chili powder. Set in the refrigerator.

Lightly crush the the black peppercorns, cardamom seeds, cloves and cinnamon in mortar & pestle.Place them into the blender. Add the cashews, yogurt,ginger, garlic, garam masala, chaat masala, kashmiri chilli powder, turmeric, nutmeg, ajwain, ghee, saffron and salt to the blender.Blend everything very very well till a smooth paste is formed. Refrigerate this paste for 30 minutes for flavors to mix.(If its not very hot, you can leave it on the kitchen counter top else in the fridge so that yogurt does not turn sour)

Mix in the chicken and the marinade and let sit refrigerated for 18-24 hours (at least). This time of marination is really important. You could marinate up to 2 days in advance.

Once ready to cook, leave the chicken pieces out of the refrigerator for about 30 minutes. Line a large baking sheet with aluminum foil (this makes cleaning easy) and set a rack over it. Also, preheat your oven to its highest temperature  (600 F in my case). Place the chicken pieces over the rack and roast for 20 -25 minutes or until done, basting liberally with oil. Use a lot of oil for basting, this is very important for a moist chicken. You will need to open up the oven door and brush the chicken 3-5 times, keep on turning it to cook on all sides. Alternatively you could grill the chicken outdoors,basting it at intervals

Serve hot immediately with chaat masala, onion slices, lemon wedges, fresh chopped cilantro.

Enjoy & Thanks for stopping by!

Categories
Brunch Easy Recipes Gluten Free Indian Curry Non vegetarian one pot meals Side Dishes

Chicken With Yogurt & Whole Spices – Sabut Masale ka Murgh

SinfullySpicy - Chicken With Yogurt & Whole Spices 001

A very homestyle, rustic kind of chicken dish where you just need to throw everything together and let it be on its own for some time.The soggy whole spices steeped beforehand in warm water burst open their flavors over slow heat. The dark chicken meat soaks up all of it and gives in,releasing its juices to the sauce and requiring very little care as it cooks.

SinfullySpicy - Chicken With Yogurt & Whole Spices 002

If you try to lift up the lid to peek in, a strong aroma wafts out, filling up your senses. Once the steam clears you would see little bubbles in the sauce with holes in the centre and reddish glisten all around from fat of the chicken. You know its going to be good.

SinfullySpicy - Chicken With Yogurt & Whole Spices 003

Except whole peppercorns, almost all the spices (including the red chillies which become sweetish) melt away in the gravy.Even though you might be intimidated by the long list of spices but the addition of yogurt perfectly offsets the heat level, not making the sauce too spicy, rather savory.

SinfullySpicy - Chicken With Yogurt & Whole Spices 004

I made this dish quite a number of times for few weeks. This is what happens when we like something. We keep on cooking and eating it till we are at the brink of getting bored. Then we nestle the recipe for a while and start our quest for another spice blend, another curry, different flavors.

SinfullySpicy - Chicken With Yogurt & Whole Spices 005

Sabut (Khade) Masale ka Murgh- Chicken with Whole Spices & Yogurt

Ingredients (Serves 2-3)

  • 1 lb  chicken thighs, cut into 2″ pieces (use dark meat)
  • 1/3 cup plain yogurt
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 3-4 tbsp mustard oil
  • 3/4 cup onions, thinly sliced
  • tejpatta (indian bay leaf)
  • 1/3 cup water (or more/less depending on the desired consistency)
  • Salt to taste
  • Chopped Cilantro for garnish

In a small bowl, steep the spices below in 1/3 cup warm water for 30 minutes –

  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds 
  • 1/2 tsp black peppercorns
  • 3 cloves
  • 1 black cardamom
  • small twig of mace
  • 1″ piece of cinnamon
  • 6-7 dry whole red chillies (adjust to tolerance)
  • 3 garlic cloves, finely chopped
  • 2″ shoot of fresh ginger, finely chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp kashmiri chilli powder (optional,this primarily lends a beautiful color)

Method

Marinate the chicken in yogurt,turmeric and 1/4 tsp salt for about 2-3 hours, refrigerated.

Once ready to cook, take out the chicken from the fridge and let sit on the kitchen counter. In a large pot, heat up the mustard oil on high till you see its slightly smoky. Reduce the heat to medium and wait for 2 minutes. Add the sliced onions to the pot, also add the tejpatta and cook till onions are lightly browned.This will take around 5-8 minutes.

Reduce the heat to low and add the marinated chicken to the pot.Using the cooking spoon, slowly toss the chicken pieces to combine with the browned onions. Let cook for 5-6 minutes.Do not rush else the yogurt will curdle.

Raise the heat to medium and add the soaked spices (along with liquid) to the pot and mix well with the chicken. Let cook on medium heat for 2-3 minutes. Add salt to taste to the pot. Next, close the lid, reduce stove to low and let the chicken simmer for 30 minutes. There is no need to stir continuously, you can check 1-2 times in between than the chicken is not sticking to the bottom.

After 30 minutes,check the seasoning and the doneness of the chicken. Raise the stove to medium heat, add 1/3 cup water and let simmer for another 10 minutes.

Let rest for at least 2-3 hours before serving.

When ready to serve, reheat, garnish with chopped cilantro & serve.

Enjoy & Thanks for Stopping by!

Categories
Brunch Indian Curry Non vegetarian Side Dishes

Everyday Chicken Curry

Everyday Chicken Curry,Sinfully Spicy

There is a reason I call it the everyday curry. Every family has its own recipe and in Indian homes, normally chicken is cooked with spices and a tomato/yogurt/coconut base to make a curry. It is not everyday that we cook or eat curries doused in cupfuls of cream or dyed in  food coloring or mellowed down with loads of sugar.

Even if you have bare minimum spices in your rack, you can still turn chicken into this gratifying curry. Utterly delicious and redolent with spices, it is what I cooked for P almost four years back for the first time and he admitted that he could eat hundred rotis (flatbreads) with it.

Though I have been cooking it religiously every week since then, I still try to tweak it. Sometimes I make it more yellowish in color as he likes it, at times I double up the whole spices to spike it up and many times I  have mixed in thick coconut milk for a luxurious flavor.Give or take, my husband will polish it off.

Everyday Chicken Curry,Sinfully Spicy

That, I guess is the versatile nature of curry, add or skip ingredients at your free will, keep on tasting all the while and in the process develop your own kind – soupy, saucy, spicy, sweet. Curry can mean different to different people, for P its that deep flavored gravy he looks forward to, for mom, it’s the bite of coarse ground spices in the masala, for dad, it needs to be way soupy than the usual.When I make chicken curry for P’s friends it’s the creamy- sweetish kind that they like.

For me, each time I cook and sit down to eat, it’s as if I have plated memories.

Everyday Chicken Curry, Sinfully Spicy

However, it disappoints me when I see how the enormous popularity of curry has in fact done it a disfavor. Not only in terms of ingredients but also regards to the effort involved, people find making curry a daunting task and resort to shortcuts, when in real, there aren’t any. I always presume that a good curry needs time and patience. If you are short on any, then probably it’s not your cup of tea.

I posted a  picture on facebook and instagram feed few weeks back and many of you asked for the recipe. Since then, I have made Papa’s recipe thrice.With the kind of slow cooking involved, the recipe works best with bone in – dark chicken meat – thighs or drumsticks. Even if you decide to go boneless, opt for dark meat.That said, you can put your slow cooker to good use here.

Everyday Chicken Curry,Sinfully Spicy

Ingredients 

  • 1.25 lb bone-in chicken, dark meat,de skinned (I used 4-5 drum sticks)
  • 4 tbsp mustard oil (substitute with olive/sunflower/vegetable oil)
  • 1 bay leaf
  • 1 cup thin sliced red onions
  • 2 medium Roma tomatoes, roughly diced
  • 3 tbsp plain yogurt
  • 3 garlic cloves
  • 1″ fresh ginger shoot
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Up to 1 cup water (depending on the consistency of gravy you want)
  • Chopped Cilantro for garnish

Spices for Marinade

  • 1.5 tsp coriander seeds
  • 3/4 tsp black peppercorns
  • 3 cloves
  • 2 whole green cardamom
  • 1/2 tsp cumin seeeds
  • twig of mace
  • 1″ cinnamon stick
  • 5 whole dry red chillies (adjust to tolerance)
  • 2 tsp Kashmiri chilli powder (this lends curry the beautiful red color, not the heat)
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1/4 cup water

Notes : In the spices for marinade above, you can substitute whole seeds with lightly dry roasted coriander, black pepper, cayenne, paprika, cardamom powder.

Method

Wash the chicken pieces thoroughly & pat dry using a paper towel.Set aside.

In a small sauce pan, on low heat,dry roast all the whole spices for marinade [except turmeric, kashmiri chilli powder & salt] till you smell the aroma.About 3-4 minutes.Let the roasted spices cool down a bit.Once cooled, tip into your coffee grinder or using mortar & pestle,grind the spices. You don’t want them to be powdery. Add turmeric, kashmiri chilli & salt to the ground spices. Mix this with 1/4 cup of water in a small bowl to make the marinade.

In a Ziploc bag or a bowl, place the cleaned chicken along with the marinade and rub a little so that all the pieces are covered in the marinade. Set aside for at least 3 hours or preferably overnight in the refrigerator to marinate.

Take out the marinated chicken from the refrigerator at least 30 minutes prior to cooking. Once ready to cook, heat up oil in a heavy bottomed pot on medium heat.Once the oil is just smoking, lower the heat & add the chopped onions to the pot.Add the bay leaf too. Cook the onions till golden brown. About 8 minutes.

Meanwhile, add the tomatoes, yogurt, garlic, ginger to your food processor and pulse to a smooth mixture. Once the onions have browned, reduce the flame to low and add the tomato-yogurt mix to the pot, stir to combine well with onions. Also add the 1/2 tsp turmeric powder. Cook on low-medium heat with constant stirring to avoid curdling of the yogurt. Initially, you will see yogurt releasing water, but that’s okay. Increase the heat to medium and keep on stirring till you see oil separating on the sides of the pot.

Add the marinated chicken to the pot next. Add salt to taste. Keep on stirring around the chicken pieces so that they do not stick to the bottom of the pan. They will slowly start releasing their juices. Keep on turning around and cooking the chicken pieces on medium heat for good 20-25 minutes or till they are 95% cooked. Add water to the pot now depending on the desired consistency of the gravy, check the salt again, cover the pot with a lid and cook the curry for another 10 minutes or so till the chicken is completely cooked.You will need to stir in between once or twice.

Once the curry is cooked, remove from heat and let sit covered for at least  45 min – 1 hour before serving.

Garnish with cilantro & serve warm. Whether you serve with flatbread or rice, I highly recommend making kachumber (indian salsaalongside.

Enjoy & Thanks for stopping by!

Categories
Appetizers/Snacks Easy Recipes Indian Curry Non vegetarian

Murgh KaliMirch – Indian BlackPepper Chicken

Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken

Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken

Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken

As the name suggests, the star here is fresh ground kali mirch or coarse black peppercorn. Combined with lots of ginger & garlic, black peppercorns provide an uncomplicated kick to the dish – which turns out to be the highlight. Succulent chicken coated in a thick masala –  I like to serve this as starter or snack with drinks. The particular thing that I absolutely like about this dish is the color from turmeric,which makes it so bright & appetizing. Less oil & easy to cook, this one is sure to delight all those of you who feel that indian recipes are difficult to follow.

Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken

It is always worth having such special recipes up your sleeve for those lazy supper nights or when you have unexpected guests at home.This one is versatile – you can wrap up inside flatbreads & veggies to make rolls or top your pizza with it.I sometimes shred the leftovers into bits & stuff inside puff pastry dough & bake for a quick brunch.

Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken

Serves – 2-3

Preparation time – 25 minutes (includes marination time)

Cooking time – 20 minutesIngredients

  • 1 lb boneless, skinless chicken thighs, cut into 2″ cubes
  • For garnish – chopped cilantro, scallions
  • Fresh lemon/lime juice (to taste)

To marinate :-

  • 2 tbsp thick plain yogurt
  • 1.5 tbsp fresh lemon/lime juice
  • 4 garlic cloves, minced
  • 2″ fresh ginger root, minced
  • 1.5 tbsp black peppercorns, coarsely ground
  • 1 tsp kashmiri red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt

For tempering :-

  • 2 tbsp mustard oil (substitute with sunflower/vegetable/canola oil)
  • 1 tsp black mustard seeds
  • 2 serrano chillies, chopped (adjust to tolerance)
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • salt (to adjust)

Method :-

Marinate the chicken in all the ingredients listed for 20 minutes, refrigerated. Once ready to cook, take out the marinated chicken from the refrigerator & let sit on countertop.

In a thick bottomed, wide mouthed pan, heat up the oil on high.If using mustard oil, heat it to a point when its slightly smoky.For other oils, heat up till you see ripples on the surface. Meanwhile, using a mortar & pestle, coarsely grind the coriander & cumin.Once the oil is heated, reduce the heat to medium & wait for 2 minutes. Add the mustard seeds & let them crackle.About 10-15 seconds. Also, add the chillies next & let them crisp up for another 10-15 seconds. Tip :- Be extra careful, mustard seeds & chillies splutter a lot when added to oil. 

Next, add the coarsely ground spices to the oil & stir for about 30-35 seconds or till you smell the aroma. Start adding marinated chicken 5-6 pieces at a time to the pan and  stir-fry over high heat for few minutes, tossing continuously.Repeat with another batch of chicken pieces. The idea is to lightly brown the outside of the chicken but still keep it juicy inside.Lower the heat once all the chicken has been added.Add the leftover marinade(if any) & stir frequently. Cook on low heat till the oil separates on the sides of the pan and the chicken is cooked. About 12-15 minutes. You can cover the pan for last 3-4 minutes of cooking. Adjust the salt, toss well and remove.Let sit covered for atleast 10 minutes before serving.

Garnish with chopped cilantro or scallions, squeeze fresh lemon juice & serve hot.

Notes:-

Enjoy & Thanks for stopping by!

Categories
Guest Posts Indian Curry Non vegetarian Side Dishes

Chettinad Chicken –

Sinfully Spicy - Chettinad Chicken

Me & Kulsum always joke & tell each other that we are long-lost sisters, sisters who have never met or knew each other before our food blogs happened. We took off around a similar time frame in the blogging world and have been in touch for almost 2 years now. Sharing an unadulterated love for all things Indian – food, spices, culture & lifestyle, whenever we communicate via twitter or mails or comments, mostly, we end up saying “oh..I was thinking the same way too” :)..It’s like you read my mind & speak my heart! These are the reasons I adore blogging. You touch people & they form a beautiful part of your life.

Sinfully Spicy - Chettinad Chicken

Ingredients (Serves 3-4)

Marinate for 20 minutes:-

  • 2 lb/ 1 kg chicken drumsticks or thigh portions, skinned (use any dark meat portions, bone in pieces recommended)
  • 1 tbsp fresh lemon juice
  • 1 tsp red chili powder
  • 1 tsp salt

Spices to be Dry Roasted :-

  • 1.5 tsp white poppy seeds
  • 1 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1.5 tsp cumin seeds
  • 5 cloves
  • 10-12 dry red chilies (adjust to tolerance)
  • 4 whole green cardamom
  • 1/2 cup fresh grated coconut
  • Water for grinding (about 1/4 cup)
For the Sauce:-
  • 4 tbsp mustard/canola/vegetable oil
  • 1/2 cup sambhar onions, chopped
  • 2″ cinnamon stick
  • 2 star anise
  • 2 tbsp each grated fresh ginger & garlic
  •  8-10 curry leaves (available at indian stores)
  • 1.5 tsp red chili powder (adjust to tolerance)
  • 1.5 tsp turmeric powder
  • 1 cup tomatoes, chopped
  • 3-5 Thai green chilies, chopped fine (adjust to tolerance)
  • Salt to taste
  • 1 tbsp fresh lemon juice (adjust to taste)
  • Fresh grated coconut (for garnish)
  • Chopped cilantro / curry leaves ( for garnish)

Notes:-  

  1. Sambhar Onions can be  substituted with shallots or equivalent quantity of chopped red onions.
  2. Fresh coconut can be substituted with unsweetened grated coconut.

Method :-

  • In a medium saucepan, first dry toast all the spices except fresh coconut for 2 minutes on low heat till you smell the aroma.
  • Next, add the grated coconut to the pan and toast till the coconut starts to change color lightly and drying out. About 8-10 minutes.
  • Once done, remove pan from heat & allow cooling. Grind the cooled spices & coconut to a paste using 1/4 cup of water or as required for grinding. The paste doesn’t have to be silky smooth. Set aside.
  • In a heavy bottomed pot, heat the oil on medium till it starts to smoke lightly. Add, chopped onions and cook with regular stirring till they are translucent but not browned. About 5-7 minutes.
  • Next, add the cinnamon stick & star anise and cook for 18-20 seconds till you smell the aroma of whole spices.
  • Add in the grated ginger and garlic, curry leaves & ground spice paste and red chili & turmeric powder. Cook for 2 minutes.
  • Next, reduce heat to low, add the chopped tomatoes, mix in & cook uncovered for at least 12-15 minutes with regular stirring till oil starts separating on sides of the pot.
  • Add in the marinated chicken & chopped green chilies next, mix, check the salt & adjust, increase heat to high and let cook for 3 minutes. Next, reduce the heat to low, cover the pot & let the chicken cook with the spices & its own juices for 12-15 minutes or till tender (This cooking time will depend on size of your chicken pieces)
  • Uncover the pot, check if the chicken pieces are tender else cook for another 2-3 minutes. Once chicken pieces are cooked, turn off the heat, add the lemon juice to liking, cover & let sit covered till ready to serve.
  • When ready to serve, garnish with chopped cilantro/ curry leaves/fresh coconut.Serve with warm rice.
Enjoy & Have a lovely week ahead everyone!
Categories
Non vegetarian one pot meals Rice Dishes

Lemon – Ginger Rice Pilaf With Green Chicken Balls – Served With Tempered Raita (Yogurt)

 

 

 

This is a very easy but flavorful basmati rice pilaf that I created last week. Or lemma brag that it is my own recipe. no reference or cookbooks. Long grain, aromatic basmati rice is cooked in a lemon & ginger flavored broth with hints of aromatic indian spices. I wanted the pilaf to look “summery”, so I chose to avoid reddish look from red chilies powder or yellowish look from haldi (turmeric). The chicken balls are green & succulent with lots of cilantro, mint, and garlic and loaded with the magical garam masala. The flavors are subtle but classic – citrusy, soul warming & comforting. All in all best served as a side along with tempered raita (yogurt) or any curry /dalor eat on its own as a light summer meal.

 


 


 

 

Ingredients: – Serves 4

For the Chicken balls: [Makes 20-25 balls of the size shown]

  • 1lb ground chicken (don’t use ground chicken breast, use a mince which has good ratio of dark meat & fat, also take care that the mince is not too fine if you are getting it from the butcher]
  • 4 garlic cloves, grated
  • 1.5 cups finely chopped, fresh cilantro, stems & leaves (substitute with parsley)
  • 1/2 cup finely chopped fresh mint, leaves only
  • 4-5 Thai green chilies, finely chopped (Adjust to taste, with this quantity, balls will be on the spicy side)
  • 1.5 tsp garam masala 
  • 1 tbsp fresh lemon juice
  • 1 tbsp oil
  • 2 tsp salt
  • Oil for rubbing on palms

Notes: –

  1. You can use the same recipe to make curry with the chicken balls. Just mix in some minced ginger with the chicken in that case.
  2. For a vegetarian version, you can add dal wadi (lentil drops), soya chunks, paneer cubes, any kind of beans or an assorted vegetables (slightly steamed) of choice. Drop the step where we cook the chicken balls in the method below and proceed.

For the Pilaf: –

  • 1.5 cups Basmati rice
  • 1/4 cup mustard/canola/olive/vegetable oil
  • 3/4 cup sliced onions (use any variety you like, don’t use sweet onions)
  • 1/4 cup grated fresh ginger
  • 2 garlic cloves, grated (can be avoided)
  • 4 Thai green chilies, slit lengthwise
  • 3 bay leaves
  • 2 tsp cumin seeds
  • One 2″ cinnamon stick
  • 1 tbsp black peppercorns
  • 7-8 cloves
  • 6 green cardamom pods (hari elaichi)
  • 2 tsp coriander seeds
  • 1/4 tsp ground nutmeg
  • 6 tbsp fresh lemon juice (adjust to taste)
  • 2.5 cups water /stock (Depends on rice variety, adjust as per package instructions)
  • Salt to taste
  • 2 tbsp melted unsalted butter
  • Cilantro, Lemon wedges etc for garnish

Method: –

Pick the rice and wash under 2-3 streams of water.Let soak for 30 minutes. In a cheesecloth/muslin, wrap tightly the black peppercorns, cloves, coriander seeds, and cardamom pods. In a bowl, add all the ingredients under the heading “For the Chicken Balls”. Mix gently with hands to combine well. Do not apply too much pressure while mixing else the mix will become sticky. Once mixed, apply some oil on your hands and make balls of the size you wish. Dont make too big balls, coz after cooking, these swell up. Line the balls on a plate and refrigerate for 15 minutes.

While the chicken balls are refrigerating, to a heavy bottomed pot with lid, add the oil and heat on high high. If using mustard oil, heat the oil to smoking point to do away the raw smell. Reduce heat to medium and add the sliced onions to the pot and sauté them till they turn light brown. At this point add the slit green chilies, grated garlic (if using) & ginger, bay leaf, cumin and cinnamon stick to the pot and sauté for 30 secs. Next add 2.5 cups of water/stock to the pot. Tip in the cheesecloth wrapped spices into the water, add 1 tsp salt and let the water come to a boil.About 8 minutes.

Once boiling, add the refrigerated chicken balls to the pot. Start by adding a single ball, if it does not spread, add all of them one by one in a single layer. If balls are spreading, mash them down & add a binding agent like cornstarch or egg. Let the balls cook for 5-8 minutes in boiling water till they are 95%  (almost) cooked. Do not overcook else they will become rock hard. Strain the balls out of the pot in a plate and set aside.(This cooking time will depend on size of your balls)

Measure out the stock in the pot to whatever quantity is required to cook your variety of rice.The basmati variety I use takes 2 cups stock to 1 cup of rice to cook. Return the measured stock to the pot. Add the soaked, drained rice to the pot along with ground nutmeg & lemon juice. Check the seasoning again and adjust if required.

Cover the pot & bring the stock to a boil, reduce the heat to very low, and let cook for 8-10 minutes. Turn off the heat, open the lid, and add the chicken balls & melted butter gently mix with a wooden spoon & leave to steam on the stove for another 5-8 minutes.Pick out the spices wrapped in cheesecloth & discard. Garnish the rice with chopped cilantro & lime wedges. Serve with tempered raita.

To make Tempered Raita: – Beat 1 cup of cold, plain Greek yogurt in a bowl. To this add any thing you like from tomatoes, boiled potatoes, grated cucumbers chopped onion, boondi etc as long it pairs with yogurt.I am not giving any quantity here coz there are no measurements as such. Keep refrigerated until ready to serve.To temper, just before serving to a small saucepan, add 1 tbsp of oil and let it heat on high. Once heated, add 1 tsp each of cumin seeds & black mustard and let crackle. You can add some chopped green chilies too. Once crackling, remove from heat and let cool off for 2-3 minutes. Add salt to yogurt along with tempering and mix well. Serve.