Chicken: Indian cuisine
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Chicken: Indian cuisine
Vikas Khanna’s masala honey chicken
4 full chicken, weighing ½ kg each; bring them to room temperature, clean, rinse well and pat dry; 1/2 tsp salt I 1/4 cup honey; 2 tbsp soy sauce I Juice of 2 lemons; ¼ cup garam masala; 4 tbsp lavender flowers, plus 8 stems for garnish; 1/4 cup olive oil
Preheat the oven to 400 degree F (205° C). Season the chicken with salt and set aside for 10 minutes. In a medium mixing bowl, combine the honey, soy sauce, lemon juice, garam masala and lavender flower powder. Rub the chicken evenly with this mixture and let it rest for another 10 minutes. In a large, heavy-bottom skillet, heat the oil on high heat. Sear the chicken on all sides. Transfer it to roasting pan; roast for about 30 minutes until the chicken is tender and cooked. Arrange on a platter and serve garnished with lavender sprigs.
Recipe: Bhatti Chicken
Chicken - boneless cut into 4cm dices 2 Kilogram Spice Blend Star Anise - 4 No. Small Cardamom - 4 No. Cinnamon - 4 cm stick. Black Pepper Corn - 2Tea spoon. Cloves - 1Tea spoon. Large Cardamom - 2 No. Salt - To Taste
Mint - 1 Bunch Coriander - Â½ Bunch Green Chillies - to Taste (4 No.) Ginger Garlic Paste - 2 Table spoon Lime Juice - 4 Table Spoon Mustard Oil - 50 Ml Salt - to Taste
1.Grind the spice mix in a coffee grinder/masala grinder. 2.Make the chutney by blending all the chutney ingredients in a food processor. 3.Rub chicken with the spice mix and then marinate with the chutney. 4.Grill chicken on the barbeque or roast in an oven at 250Â° C for about 10 minutes.
- Use equal quantities of ginger, garlic and some oil to make the paste.
(Recipe Courtesy: Sitaaray restaurant, London)
Recipe: Chicken Rogan Josh
5 Tablespoons ground nut oil or ghee (Indian clarified butter)
3-5 cloves garlic
2 heaped teaspoons cumin seeds / ground cumin if you can't find
1 inch root ginger, finely chopped/grated. shopping list
4-6 fresh chillies, finely chopped (depends on taste)
300-500g chicken breast - or lamb - whatever, cut into srips
2 teaspoons of garam masala. (will add recipe later)
1 teaspoon paprika
2 teaspoons of medium/mild/hot curry powder (depends on taste)
2 large onions, finely chopped
1/2 tin tomatoes - chopped
1 -2 tablespoon of tomato puree
1 large/beef tomato - sliced
Chapatis (Indian/traditional bread to eat with) [will add recipe later]
2 tablespoons of chopped corriander leaves
Dash of lemon or lime juice
2 large tablespoons of Greek natural yoghurt or creme freshe
2 tablespoons of sweet chilli dip-in sauce
Heat 2 tablespoons of nut oil in the wok, fry garlic for 1 min.
Add cumin, fry further 1 min.
Add chopped ginger, fry further 1 min.
Add chillies. Fry 1 min.
Add chicken, and stir fry for minimum 5 mins.
Remove chcken with slotted spoon and put to one side, leaving the oil etc in the wok.
Add rest of oil & spices & fry for 1 min.
Add chopped onions. Add more oil if required. Stir for 10 mins on low heat. Add water if you feel it is drying out.
Add half tin tomatos.
Add tomato puree.
Add most of corriander leaves (leave some to serve as garnish). Mix well.
Add Sweet Chilli dip-in sauce to taste (Optional)
Add large tomato slices, cook for 5 mins.
Serve - with rice or chapatis, or both. garnish with sme corriander leaves. Quick squirt of lemon or lime juice.
Recipe: Mutton rogan josh
1 kg mutton
5 tbsp oil
1 cup curd
2 onion finely chopped
2 tbsp ginger paste
2 tbsp garlic paste
1 ½ tsp kashmiri red chilly powder
1 tsp garam masala powder
1 tsp ginger powder
2 tbsp coriander powder
½ tsp turmeric powder
1 tsp cumin powder
1 tsp black pepper corns
8 green cardamom
5 sticks cinnamon
Few threads of mace
2 tbsp white cream
Chopped coriander to garnish
In a bowl, mix mutton with curd and a little salt and keep aside. Heat oil in a pan and put whole garam masala. When they start to crackle, put chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes.
Add all the masala powder and fry till the oil comes up. Now add mutton with the marinade paste and stir fry on a high flame for 2 minutes. Add water and little salt and cook with the lid closed till the meat becomes tender and the gravy is medium thick in consistency. Add cream and stir well and cook for about 5 more minutes. Garnish with chopped coriander and serve with rice, pulao or roti.