Dum chicken

Posted on November 24, 2010. Filed under: Non-veg | Tags: , |


I Enough dahi (curd) to coat the chicken you are using I A pinch of turmeric I 1 stick of ginger, roughly chopped I few cloves of garlic as per your taste, roughly chopped I 2-3 onions, roughly chopped I 2-3 tomatoes, roughly chopped I 2-3 green chillies I salt as per taste I some whole spices — cloves, bay leaf, aniseed — you can even use kesar if you wish I 1tsp powdered garam masala.
Coat the chicken with the dahi, and spice powders. Marinate for about 1 hour. Put in everything akha (whole) into a handi. (This dish uses absolutely no oil and water). Seal the handi with atta and let it cook in its own juices for about 45 mins to an hour. At the end you should have a soupy consistency — dum chicken.

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Chicken dhansak

Posted on November 24, 2010. Filed under: Non-veg | Tags: , |


I Vegetable oil or ghee: 4 tbs I Mixed lentils: 1 cup I Chicken pieces (skinned): 500 gms I Chicken stock: 1/2 litre I Cinnamon: 1 piece I Cloves: 6 I Cumin seeds: 1/2 tbsp I Coriander seeds: 1/2 tbsp I Peppercorns: 7 I Bay leaves: 3 I Star anise: 1I Sesame seeds: 1/2 tsp I Grated nutmeg: 1/4 tsp I Turmeric powder: 1 tsp I Dried red chilies: 2 I Fenugreek seeds: 1/2 tsp I Mint leaves: 50 gms I Fresh coriander leaves: 70 gms I Fresh fenugreek leaves: 60 gms I Ginger paste: 1 tbsp I Tamarind paste:1 tbsp I Garlic paste:1 tbsp I Salt to taste.
I Wash the lentils and soak in cold water. Add salt and turmeric. Add chicken stock. Whisk the lentils. I Dry roast all the spices. Grind to a fine powder and mix in the turmeric and nutmeg. I Fry the chicken pieces. Set aside. I Stir-fry fresh coriander, fenugreek and mint leaves. Heat a pan. Add the whole chilies and fry. Add a cup of water, the lentils, the chicken pieces and salt. Simmer for 25-30 min. I Serve chicken dhansak hot with rice and cucumber salad

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Simple chicken curry

Posted on November 24, 2010. Filed under: Non-veg | Tags: , |


Chicken (cut into pieces): 800 gms I Olive oil: 50ml I Clove: 2 I Cardamom: 2 I Cinnamon stick: 1 I Bayleaf: 2 I Onions (chopped): 100gms I Ginger garlic paste: 30gms I Salt to taste I Red chilli powder: 3gms I Turmeric powder: 2gms I Coriander powder: 2gms I Cumin powder: 2gms I Garam masala powder: 1gm I Yoghurt: 50ml I Tomato puree: 50gms I Green coriander: 2gms
METHOD I Clean and wash chicken pieces with water. I Heat oil in a pan, add whole masala to crackle, then add chopped onions and fry till golden brown. I Now add ginger garlic paste along with the powder masala, sauté for a minute, then add chicken pieces, salt and sauté for sometime. I Add yoghurt, tomato and sauté. I Now add water and cook till done. I Serve in a bowl garnished with green coriander

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Chicken stuffed with cheese

Posted on July 17, 2009. Filed under: Non-veg | Tags: , , |


1 whole roasting chicken, 4 to 5 lbs.


12 oz. ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
2 teaspoons chopped fresh basil (or 1 teaspoon dried)
1 teaspoon chopped fresh tarragon (or 1/2 teaspoon dried)
2 Tbsp chopped fresh parsley
1 large clove garlic, minced


Olive oil
1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
1/2 teaspoon chopped fresh tarragon (or 1/4 teaspoon dried)
1/4 teaspoon paprika


1. Rinse chicken and pat dry with paper towels. Butterfly the chicken by using poultry shears or a knife to cut along one side of the backbone. Cut along the other side and remove the backbone and tail. Spread the chicken open, skin side up. Press down on the chicken with the palms of your hands (or pound with your fists) to flatten the chicken. Skewer neck skin to back.

2. In a medium bowl, mix the ricotta, Parmesan cheese, egg, parsley, garlic, 2 teaspoons of chopped basil, and 1 teaspoon of chopped tarragon.

3. Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Carefully spoon cheese mixture under skin of chicken, pressing with your fingers to distribute evenly over the chicken and drumsticks.

4. Brush chicken lightly with oil; sprinkle with 1/2 teaspoon basil, 1/2 teaspoon tarragon, paprika, and a generous amount of salt.

5. a) Grilling method:

Prepare grill for medium indirect heat. If using a gas grill, heat all burners on high until the grill is hot, then turn off the middle burner. If using a charcoal grill, bank the coals to one side of the grill and place a large aluminum drip pan underneath the grate on the side without coals, adding a couple cups of water to the drip pan so that the drippings don’t burn.

Place the chicken, skin side up, on the cooking grate, away from the side with coals if you are using a charcoal grill, or above the middle burner if you are using gas. Alternatively, you can lay the chicken out on a rack in a disposable aluminum roasting pan and place the roasting pan on the cooking grate (this tip works well with gas grills, I haven’t tried it with the charcoal one yet). Cover the grill.

5. b) Oven method:

Preheat oven to 500°F. Place chicken, skin side up, on a rack in a roasting pan. Place in oven and immediately turn the heat down to 350°F.

6. Roast for an hour to an hour and a half, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.) Transfer chicken to a cutting board; let stand 10 minutes. Cut into quarters, cutting lengthwise and crosswise.

Serves: 4 to 6

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Cashew chicken

Posted on July 17, 2009. Filed under: Non-veg | Tags: , , |


1 cup roasted, salted cashew nuts
6 Tbsp chopped cilantro (include stems)
1/4 cup grape seed or olive oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce (use wheat-free for wheat-free version)
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of one lime, plus lime wedges to garnish
Kosher salt and freshly ground black pepper
3 pounds chicken thighs


1. In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.

2. Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking.

3. Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro.

Serves 4.

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Chicken and bamboo shoots curry

Posted on July 10, 2009. Filed under: Non-veg | Tags: , , , |

For the tamarind paste (for use in the curry)
30-55g/1-2oz dried tamarind pulp, from a block
hot water, to cover
For the red curry paste
10-12 dried, hot red chillies (of the long, cayenne variety)
140g/5oz shallots, chopped
5 garlic cloves, peeled and chopped
3 thin slices peeled fresh galangal, or fresh ginger
1 tbsp fresh lemongrass that has been thinly sliced, crossways
6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
1 thin slice of fresh kaffir lime rind, about 4cm x 0.5cm/1½in x ¼in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
½ tsp freshly ground white pepper
¼ tsp shrimp paste, or 2 anchovies from a can, chopped
½ tsp ground cumin
½ tsp ground coriander
2 tbsp bright red paprika
For the curry
450g/1lb boned and skinned chicken breasts
2 tbsp vegetable or groundnut oil
400ml/14fl oz can of coconut milk, left undisturbed for three hours or more
5 tbsp red curry paste
140g/5oz sliced bamboo shoots from a can, drained and rinsed
4 fresh kaffir lime leaves or 1 tsp lemon zest
2 tbsp fish sauce, or to taste
1 tsp thick tamarind paste or lemon juice
1 tsp palm sugar or brown sugar
15-20 fresh Thai (holy) basil leaves or ordinary basil leaves
1. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it’s very soft and pliable, for a few hours or preferably overnight.
2. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
3. For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.)
4. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don’t use.
5. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.
6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.
7. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.
8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.
9. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
10. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
11. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.

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Dhaniya chicken

Posted on July 9, 2009. Filed under: Non-veg | Tags: , , |

For the Green Chutney:
100g/4oz/2½cups fresh green coriander, finely chopped
50g/2oz fresh mint leaves
12-15 fresh hot green chillies, roughly chopped
8-10 garlic cloves, peeled and finely chopped
5cm/2in piece of fresh ginger, peeled and finely chopped
100g/4oz/1cup freshly grated coconut

You will also need:
6tbsp vegetable oil
2 meduim-sized red onions (180g/6oz), finely chopped
1 tsp finely grated ginger
1 tsp crushed, peeled garlic
450g/1lb skinned chicken pieces, cut into 5cm/2in pieces
¾-1 tsp salt
3-4tbsp lemon juice

1. Put all the ingredients for the green chutney into an electric blender. Add 8tbsp water and blend to a paste. Set aside.
2. Heat 3 tbsp of the oil in a large, wide preferably non-stick pan or wok over high heat. When hot, add the onions. Stir and fry for 3-4 minutes until they begin to brown. Add the ginger and garlic. Stir once. Put in the chicken pieces and ½ tsp of the salt. Stir and fry for 2-3 minutes. Add 120ml/4fl oz/½cup water and bring to the boil. Cover and simmer for 15 minutes.
3. Heat the remaining 3 tbsp oil in a separate, large frying pan or wok over high heat. When hot, add the chutney. Stir and cook for 6-8 minutes until the oil separates from the chutney. Add the chicken pieces, their juices and ¼-½ tsp salt. Stir and cook over a meduim heat for 12-15 minutes or until the sauce has reduced to just coat the chicken and the chicken is tender. Add the lemon juice and toss to mix.

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Mustard chicken

Posted on July 7, 2009. Filed under: Non-veg | Tags: , , , |

1¼-1½ tsp salt
1 tsp ground turmeric
one 1kg/2¼lb chicken, cut into serving pieces (each leg into drumstick and thigh and breast into 6 pieces)
1 tbsp brown mustard seeds
4-5 fresh hot green chillies, roughly chopped
4½tbsp mustard oil or any other vegetable oil
3 tbsp chopped, fresh green coriander

1. Rub 1 tsp of the salt and ½ tsp of the turmeric over the chicken.
2. Put the mustard seeds into a clean coffee grinder. Grind to a fine powder.
3. Put the ground mustard seeds, chillies and ¼tsp of the turmeric into the container of an electric blender. Add 4tbsp water. Blend to a smooth paste. Set the paste aside.
4. Heat 3 tbsp of the oil in a large, wide, preferably non-stick pan or wok over a high heat. When hot add the chicken. Stir and fry for 12-15 minutes until golden. Remove from the pan.
5. Add the remaining oil to the pan. When hot add the mustard-and-chilli paste and turn the heat to low. Stir and fry for 3-4 minutes until the oil bubbles at the surface. Add the chicken and the remaining salt and turmeric. Stir to mix. Add 300ml/10fl oz/1¼ cups water. Bring to the boil over a meduim heat. Cover and cook for 10-15 minutes or until the chicken is tender and the sauce has reduced to just coat the pieces.
6. Sprinkle the fresh coriander over the top before serving.

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Tandoori chicken

Posted on July 7, 2009. Filed under: Non-veg | Tags: , , , |

1.25kg/2½lb chicken pieces (legs and/or breasts) skinned
1 tsp salt
3 tbsp lemon juice
For the marinade:
450ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
lime or lemon wedges, to serve
1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.
2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.
3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lemon or lime wedges.

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Chettinad chicken

Posted on July 2, 2009. Filed under: Non-veg | Tags: , , |

5tbsp oil

For the Spice Paste:
1½tbsp cumin seeds
8-10 dried hot red chillies, broken into halves
3 tbsp coriander seeds
1½ tsp fennel seeds
1½ tsp black peppercorns
1½ tsp white poppy seeds
5 garlic cloves, peeled and roughly chopped
4cm/1½in piece of fresh ginger, peeled and roughly chopped
½ tsp ground turmeric
1½-2tsp salt

You also need:
3 bay leaves
5 cardamom pods
2.5cm/1in cinnamon stick, broken
1 tsp fennel seeds
3 cloves
1½ tsp urad dal
15-20 fresh curry leaves, if avaliable
2 meduim-sized onions (175g/6oz), peeled and finely chopped
1 large tomato, chopped
one 1kg/2¼lb chicken, skinned and cut into smallish serving pieces (breast halves into 3 and legs into drumsticks and thighs)

1. Make the spice paste: In a small frying-pan, heat 1 tbsp of the oil over a medium-high heat. When hot add the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Now put these into a clean coffee grinder and grind to a powder. Empty into the container of an electric blender. Put the garlic, ginger, turmeric and salt into the blender as well, along with 6-8tbsp water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Set aside.
2. Heat the remaining 4tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until the urad dal turns red, then add the curry leaves if using. Stir once or twice and add the onions. Fry the onions until they are soft and just lightly coloured. Now add the spice paste. Continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the tomato. Stir and fry for a further 3-4 minutes.
3. Add the chicken pieces to the onion and spice mixture. Stir until they are well coated, then add 600ml/1pt/2½ cups water, just enough to cover. Bring to the boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20-25 minutes.
4. Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6-8 minutes. Replace the chicken, fold gently into the sauce and cook for a further 5 minutes before serving.

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