Categories
Indian Curry Non vegetarian Side Dishes

Bhuna Murgh – Slow Cooked Chicken with Spices

Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with SpicesA traditional & (sometimes) time-consuming dish like this is a must in my house at least once a week..mostly middle of the week.The week usually starts on a very low note with soups,salads, lentils-rice etc thanks to our upset stomachs crying for simple home cooked meals to wither away the weekend damages from uncontrolled eating outside.Once we are back to normal,a recipe like this is required to do away the boredom of simple [ read bland] foods.Notice the vicious cycle & the excuses to cook heavy food,eat and enjoy! Such dishes,loaded with  indian flavors keep my guy happy.He has this unfathomable love for indian food, not that it’s a miracle [considering that he is an indian] but I m amazed at the fact that how can anyone eat [or at least want to eat] indian food 365 days of the year and never get bored of it for once???

Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices

A typical scene whenever we are getting ready to eat out is like this:-

Me – “Lets go to OG (Olive Garden for italian ) or PF (Chang’s for chinese)”

Him -“As you say.Get ready! ”

After half an hour – Me, happily dressed, getting into the car & asking to double confirm “OG or PF?”

Him – “Where do you want to go?” ( hoping that I might have changed my options)

Me -“OG” (replying shamelessly even after knowing that he doesnt like italian)

Half way, through the drive, he feels that there still might be a chance to change.He tries again,for the third time now ” You REALLY wanna eat italian?”

Mostly, not because I m trying to be a good wife (or whatever ),I give in to eat indian coz I don’t want to spoil the poor guy’s dinner 🙂 You should see the spark in his eyes as he locks the car in front of the restaurant!

Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices

Alright,this dish you might or might not get in the indian restaurants so make it at home.Its a rich, spicy & really flavorful preparation.”Bhuna” is basically a technique of searing the meat first,cooking a thick spice paste in oil,adding the seared meat to it & then slow cooking in its own juices it for 2-3 hours.The slow cooking results in deep strong flavours but a very thick sauce.”Bhuna” literally means browned, the meat in this dish has a brown look due to all the slow cooking & particularly the used of many black indian spices that make there way into the recipe.Boneless meat will not work in this recipe unless it’s a very thick cut.If using chicken, try to use the dark meat portions like thighs & drumsticks. The beauty of this two-in-one recipe is that the spice rub is so flavorful that you can drop the sauce preparation & grill the chicken pieces to make a perfect summer appetizer. As always I shy away from use of tomatoes in meat dishes, you can add some if you want.

Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices

Printable Recipe 

Ingredients :- [Serves 4]

  • 2 lbs chicken, bone in, skinned [7-8 pieces,use thigh/drumsticks or dark meat portions]
  • 1 tsp oil for rubbing on chicken +more for brushing on the grill pan
  • 1.5 tsp salt

For the spice rub :-

  • 4 whole dry red chilies
  • 2 tbsp whole coriander seeds
  • 6 cloves
  • 1.5 tsp cumin seeds
  • 2 black cardamom pods, cracked open
  • 2 tsp black peppercorns [ Adjust to taste]
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
For the sauce :-
  • 1 cup onion, finely chopped
  • 6 cloves garlic ,grated
  • 2″ ginger shoot, grated
  • 3 bay leaves
  • 1″ cinnamon stick
  • 3/4 cup plain yogurt, beaten [slightly sour]
  • 4 tbsp oil
  • Salt to taste
  • Cilantro, chillies etc for garnish [optional]
Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices
Method:-
  • Wash the chicken pieces thoroughly & pat dry using a paper towel.Once dried, rub the 1 tsp oil & 1.5 tsp salt over the pieces.Set aside for 5 minutes.
  • Meanwhile, in a small sauce pan, on low heat,roast all the whole spices [except turmeric,nutmeg & salt] till you smell the aroma.About 5 minutes.
  • Let the roasted spices cool down a bit.Once cooled, tip into your coffee grinder or using mortar & pestle, coarsely grind the spices.
  • Add turmeric, ground nutmeg & salt to the ground spices to make a mix.
  • Lay the chicken pieces in a single layer and thoroughly rub half the amount of spice mix all over.Let sit for another 5 minutes. Mix the rest of the spice mix with beaten yogurt & set aside.
  • Meanwhile, heat a grill pan [or a normal pan] to smoking hot.Once hot,brush some oil on the pan and layer the chicken pieces on the pan. Here, the idea is just to sear the flesh of the chicken [not cook it].You can even do it in the same pot in which you want to cook the sauce,I prefer a wide open pan for the sake of searing all piece in one go & easier flipping.Let sear for about 5 minutes on each side. Once seared, remove from heat.Reserve the drippings if any. Note:- You can use your outdoor grill too for this purpose.

  • While the chicken is being seared, heat oil in a heavy bottomed pot with lid on medium heat. [ or use your slow cooker for this purpose]
  • Once the oil is smoking, lower the heat & add the chopped onions to the pot.Cook the onions till golden brown.About 8 minutes.
  • Next, add the grated ginger & garlic to the pot along with bay leaves and cinnamon stick. Cook for 1 minute more.Let the heat be on low.
  • Add the spice mixed yogurt to the pot next and combine well with onions.Cook for 2 minutes with constant stirring to avoid curdling of the yogurt.You will slowly see yogurt releasing water. TIP: Whenever adding yogurt to hot pot, ensure that the stove is on the lowest mark.
  • Add the seared chicken pieces to the pot next, pep up the heat to medium and cook the chicken pieces for 5 minutes.Check the salt now [ remember we rubbed chicken with salt earlier] and adjust if required. Also,add the drippings[ if any] from the grill pan to the pot.
  • Again, reduce the heat to lowest possible on your stove, cover the pot and let the chicken cook to fully done.About 25-30 minutes.Avoid adding any water to the pot.As the chicken will cook,it will release its own juices which are enough to cook it.You will need to stir in between once or twice. Avoid adding any water to the pot.
  • Once the chicken is cooked, remove from heat and let sit covered for another 10 minutes.
  • Garnish with cilantro & sliced chillies.
  • Serve warm with chapthis, naan [flatbreads] or cumin rice.
Sinfully Spicy:Bhuna Murgh - Slow Cooked Chicken with Spices
Notes:-
  1. If you want to serve the chicken as appetizers, cook them to perfection on the outdoor/indoor grill itself & serve with Mango Mint Chutney.
  2. This recipe can be used for goat meat,turkey, beef or lamb also.The cooking time will very as per the kind of meat used.
  3. This spice rub is serves as a flavorful condiment to add indian twist to your grilling.
Enjoy & Thanks for stopping by!


Categories
Non vegetarian Side Dishes

Chicken Dopiaza-Spicy Chicken Curry With Pearl Onions

Did you send your entry to Culinary Smackdown Battle-Mango Desserts?Please see details of the ongoing event here. Hurry..just a week more to go, contest ends 28th April 2011, Pacific time.

Chicken Dopiaza is a popular indian curry with origins in east india.”Do” in Hindi means two and “piyaz/piaz ” is hindi for onions.So it translates to a chicken dish cooked with twice the normal amounts of onions in a curry or a dish where onions are used two times in the preparation.Wiki tells me that in eastern india particularly in the state of West Bengal which had a lot of muslim travelers then,this dish originated and then got popular in the rest of the country.

The good thing about this curry is that it used simple indian spices and herbs and has a yogurt tomato based sauce in addition to onions.I have used red pearl onions in the curry, you can replace with shallots or even chunks of medium-sized onions.The idea is to use onions in the sauce with as well as include them in the curry on their own.Dont be overwhelmed by the long list of ingredients, these are all easy to find things available in your pantry.The recipe is adapted from here.

Ingredients: [Serves 2]

  • 1 lb chicken ,bone in ,skinned [I used chicken thighs]
  • 1 tbsp fresh lemon juice
  • 2 dry red chillies
  • Salt to taste
  • 1/2 cup red pearl onions [or equivalent quantity of shallots or thick sliced onions]
  • 3 medium onions
  • 2 fat cloves of garlic
  • 4 fresh mint leaves
  • 1″fresh ginger shoot
  • 1/2 cup plain greek yogurt
  • 1/4 tsp sugar
  • 1 cup chopped tomatoes
  • 5 tbsp oil [mustard/olive /canola]
  • Chopped cilantro [for garnish]

Whole Spices:
  • 6 cloves
  • 8-10 black peppercorns
  • 4 green cardamom pods, cracked open
  • 2 bay leaves
  • 1 cinnamon stick
Dry Ground spices:
  • 1 tbsp red chilli powder[adjust to taste]
  • 2 tsp turmeric powder
  • 2 tsp dry coriander powder
  • Garam Masala to sprinkle [optional]

Preparation:

  • Soak the dry chillies in half cup water for about 15 minutes.
  • Once soaked, coarsely grind them using a mortar & pestle.
  • Rub chicken pieces with lemon juice,above red chilli paste and 1 tsp salt and set aside for 30 minutes.
  • Peel the pearl onions and set aside.
  • Thinly chop the  onions.
  • Coarsely grind the mint leaves, ginger shoot and garlic cloves.Mix them which beaten yogurt and juice of the onion.Set aside.

Method
  • In a heavy bottomed pot with lid, add the oil and let it come to a smoking point on high heat.Once smoking, reduce the heat, wait for 1 minute and add the pearl onions.Fry the pearl onions for 2-3 minutes until they turn light brown.Drain on a paper towel.
  • In the remaining oil,add the sliced onions along with all the whole spices and cook till onions turn golden brown on medium heat.About 5-8 minutes.
  • Next, add the chopped tomatoes along with turmeric, red chilli and coriander powder.Cook on medium heat till tomatoes become tender and you see oil separating on sides of the pot.About 5 minutes.
  • Add the marinated chicken along with marinade,yogurt mix and stir everything to combine properly.Check the salt at this stage.Adjust if required.
  • Now reduce the heat to low and let the curry cook till the chicken is tender.About 20 minutes for the size of chicken pieces you see in the pictures.
  • When the chicken is tender, add the fried pearl onions & sugar ,mix well, cover again and let simmer for another 10 minutes.
  • Garnish with chopped cilantro and sprinkle with garam masala if u like.
  • Serve warm with rice or flatbreads.

Notes:
  • You can use lamb, mutton or beef for making this curry.Adjust cooking times accordingly.
  • I recommend using bone in and dark meat chicken pieces for this curry because the curry cooks for a long time on slow heat.
Enjoy and Thanks for stopping by!
Categories
Appetizers/Snacks Easy Recipes Indo Chinese Non vegetarian Side Dishes Stir-fry

Chilli Chicken

Sinfully Spicy - Chilli Chicken #indochineseAll of you who grew in India in the 80’s would swear to eat or crave this chicken dish every other day.Atleast I did! The best about this dish is that the recipe is so quick that it can make its way to your tummy within minutes.The other day when I felt ultra lethargic,I made a quick chilli chicken & steamed rice.

Sinfully Spicy - Chilli Chicken #indochinese

When I say CHILLI chicken,I mean lots and lots of chillies..of all kinds…whole red chillies, black pepper and red chilli powder..Okay dont be scared..this is not some deadly chicken preparation..it is just a really hot chicken recipe.Succulent pieces of chicken in a spicy sauce with onions and dry red chillies.If they say, heaven exists on earth,a bowl of chilli chicken personifies it in some crude distant form! Though I never actually asked Mom the recipe,and only saw her making it while chatting beside the stove,I still prepare it recounting those times and the lingering tastes from childhood.I normally refrain from deep-frying the chicken pieces and settle for shallow frying.A handful of red or green capsicum tastes very good, but P is not a great fan, so though I didn’t use it I m noting down!

Sinfully Spicy - Chilli Chicken #indochinese

Printable Recipe

Ingredients (Serves 2-3)

  • 1 pound boneless, skinless chicken thighs, cut into 2″ pieces [even bone in chicken can be used too]
  • 1 tsp corn starch
  • 1 tbsp all-purpose flour
  • 1.25 cups sliced red onions [the more onions, the better]
  • 3-4 pods garlic,crushed
  • 1 tbsp fresh ginger julians
  • 12-15 whole dry red chillies, broken into 2-3 smaller pieces (adjust to taste, use less quantity or milder variety)
  • 2-3 tbsp dark soya sauce
  • 2 tbsp white vinegar (or to taste)
  • 1 tbsp hot & sweet tomato chili sauce (I use this brand)
  • 1.5 tsp – 2 tsp red chilli powder (adjust to taste)
  • 1/4 cup diced bell peppers
  • 3/4 tsp crushed black pepper
  • Salt to taste
  • Few chopped green chillies
  • 3 tbsp + 1 tbsp canola oil

Notes –

  1. The dish taste much better when you deep fry the chicken as opposed to shallow frying it.

Method

  • Pat the chicken pieces dry with a paper towel.Sprinkle the chicken with cornstarch, all-purpose flour, salt and black pepper and combine well.Set aside for 5 minutes.
  • Meanwhile in a wide-mouthed pan, heat the 3 tbsp oil to the smoking point.When the oil is hot, tip in the chicken pieces and saute in oil till they become white on the outside and slightly tender.About 3-5 minutes.
  • Remove the chicken pieces and drain on a paper towel.
  • In the same pan, add the 1 tbsp oil and on high heat add the crushed garlic and ginger julians.Saute for 2 minutes and add the sliced onions.Saute the onions till they are soft and translucent but not brown.
  • Next, add the whole red chillies,chicken,soya sauce, hot & sweet tomato chili sauce, salt and red chilli powder to the pan and cook on high heat till the chicken pieces are tender.About 8-10 minutes.Add the diced capsicum now (if using).
  • Once the chicken is cooked, remove from heat and add the vinegar.
  • Transfer to a bowl and garnish with few green chillies.
  • Serve warm with steamed rice or chow mein/hakka noodles.

Enjoy!