White Chicken Korma

This is a lovely recipe from Camellia Panjabi's 50 Great Curries of India - I tweaked it to suit my mood and am reproducing the recipe as I made it .
1 Kg Chicken - Cut to desired size .
2+2 Tablespoons Ghee
100 Grams Almonds - Soak in hot water and an hour later remove skin.
200 Grams Onions Chopped.
1 Bay leaf.
4 Green Chilies Chopped Fine.
8 Green Cardamon - Seeds only.
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1 Teaspoon Poppy seeds ( Soak in 100 Ml water , discard water after an hour and make a paste ).
200 Grams Full Fat Yogurt - Hand in a muslin for 1 hour.
4-5 Cloves.
1 Black Cardamon - Bruised.
2" Cinnamon Stick.
1 Tablespoon Minced Garlic.
1 Tablespoon Minced Ginger.
1/2 Teaspoon Nutmeg Powder.
1/2 Teaspoon Mace Powder.
Salt

Heat 2 tablespoons ghee , add almonds , cinnamon and bay leaf and gently cook 3-4 minutes , then add onions and cook covered over low heat 8-10 minutes till onions go limp allowing them to just about change color.Add chopped chilies and cardamon seeds , cook another 2-3 minutes and then add 200 Ml water and cook 10 minutes covered - all cooking so far over low heat.
Take pan off fire , when the gravy cools , discard bay leaf and cinnamon stick ( important ! ) and blend the rest to a fine gravy . Set aside.

Heat the balance 2 tablespoons ghee , tip in cloves ginger and garlic , a minute later add chicken and cook till chicken slowly releases water and changes color from pink to white.Cooke covered 3-5 minutes not allowing the chicken to brown.

Blend the gravy , curd and mace + Nutmeg powder , add to the chicken allowing the chicken to cook covered over medium heat till done. Add hot water to get the desired thick gravy .

This is a delicately flavored chicken - delicious as it is pretty to look at !

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Chicken in Banana Wraps

150-200 Grams Chicken Thigh Meat
Make a paste :
6 Garlic Cloves
3-4 Green Chilies ( I used birds eye red one )
1.5 Teaspoon Yellow Mustard Seeds.
2 Tablespoons Curd.
1 Tablespoon Mustard Oil.
Salt.

Cube chicken and apply the paste. I left it to marinate 4 hours .
Cut banana leaves into large squares . Heat the leaf and the rib over a flame to warm and soften. With the back of a knife press the rib to make it more pliable.Add 3-4 tablespoons of chicken in the center of each square , fold to seal and steam for 20 minute . Comes out delicious .

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Makhni / Butter Chicken

Makhni / Butter Chicken

This is how we make makhni chicken at home - comes out real nice and it is easy to make despite the lengthy looking recipe. No cream is added .

750-800 Grams Chicken - cut to size.

marinate in juice of 2 lemons , chili powder and 1 tablespoon mustard oil for one hour.

Second Marination for 2 Hours :

1 Tablespoon Ginger Paste.

1 Tablespoon Garlic Paste.

6 Tablespoon Solid Hung Yogurt.

4 Tablespoons Tandoori Chicken Powder.

2 Teaspoons Crushed Kasoori Methi

1 Tablespoon Mustard Oil

Salt.

Combine all the above ingredients and marinate the chicken in the paste for 2 -4 hours , cling wrapped in a dish.

Set oven at 200 and bake on a tray . Turn once. The chicken will leave out juices which are enough to baste the chicken in.Cook about 15 minutes till done.Set aside covered to rest for 30 minutes.The chicken is ready and can be served as is if so desired.

Makhani Gravy

Aprox 750 Grams Tomatoes

10 Mace Flowers

8-10 Green Cardamon Crushed

10 Peppercorn

5-7 Cloves

Boil ( low heat and covered ) the above in 4 cups of water for about 25 minutes , when cool remove the tomatoes onto a plate . Peel and discard the shriveled skins , if some remain , it's also okay .Discard the mace etc from the water used to boil the tomatoes and puree the tomatoes with that water , pass through a sieve discarding seeds .Set aside for later use.

Heat up 75 Grams Butter + 1 Tablespoon oil  put in 1 inch stick of cinnamon till it turns brown , then add 1/2 teaspoon Ajwain /Carom Seeds and 10 seconds later add :

1 Tablespoon Ginger Paste .

1Tablespoon Garlic Paste

2 Medium Sized Onions Chopped Fine

Saute the above till onions are translucent , then add the tomato puree , cook covered on a very low flame till it all reduces to 1/2  , this will take about 20 minutes , you should be left with a semi thick gravy .

Now add  :

1/2 teaspoon Jeera Powder

1 Teaspoon Dhania / Coriander Powder ,

1 Teaspoon Red Kashmiri Mirch ( for color )

1 tablespoon Sugar.

1 Teaspoon Garam Masaala

1-2 Teaspoon2 Kasoori Methi.

Salt To Taste .

Cook another 4-5 minutes to blend flavors . Lastly add the chicken , simmer covered a few minutes for all flavors to develop only then adjust flavors as the chickens flavors will enter the gravy too .

Serve with some hot naans or rotis. I seldom add cream.

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Roast Chicken

Roast Chicken

This is my first roast chicken and I am really happy with the results - came out delicious and juicy .

1.500 Grams Whole Chicken With Skin.

The marination - all approximates and to suit your taste tweak them:
150 mls Extra Virgin Olive Oil
50 Grams Melted Butter.
1 Tablespoon garlic Paste.
1 Cup Chopped Fresh & Green Parsley + Basil + Chives. ( Use Thyme or avoid herbs if you dont have any handy ).
2 Tablespoon Crushed Black Pepper.
Salt.
120 Ml Lemon Juice
Wash and pat dry the chicken . Then take the marinade and gently but generously rub it all over - under the skin - be careful not to rupture the skin , and also huge dollops of the marinade along with about 10 - 15 whole unpeeled cloves of garlic and one lemon sliced - the slices all stuffed inside the cavity . The rest rub all over the chicken - be generouus with butter and oil !
Take a string and truss the chicken to tie it up as seen in the picture - Youtube this part if need be.

Chop carrots , leek / spring Onion ..many whole cloves garlic and butter and salt .. mix all , place them on the bottom of a baking dish . Place chicken on top . Bake at 190 C for 90 minutes , turning the chicken once and basting .I covered the chicken half way and cooked it like that - end result was delicious , soft and moist !

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Kerala Chicken Kozhierchi

800 Grams Chicken
4 Onions Sliced - Long.
2 Teaspoon Garlic Paste.
2 Teaspoons Minced Ginger.
2 Teaspoon Coriander Powder.
2 Teaspoons Freshly Ground Black Pepper.
1 Cup Coconut Milk.
2 Teaspoons Mustard Seeds.
Curry Putta
Red Chili Powder / Dried Red Chilies.
Haldi.
Garam Masala.
Coconut Oil + White Oil.

Heat oil , splutter mustard seeds , add curry leaves and dried red chilies . When curry leaves begin darken add onions and cook 4-5 minutes till they soften - dont allow them to brown. Then add ginger garlic , saute a minute , add chicken .. and bhuno till chicken is half done.
Now add the rest of the spice ( not coconut milk or garam masala ) , and slowly bhuno the chicken by adding 2-3 tablespoons of coconut milk at a time , keeping the chicken covered ! This way use up the entire coconut milk and allow the chicken to cook in it over low heat . When the chicken is done and there is hardly any gravy left and the coconut milk has left it's oil as seen in the pic .. sprinkle the garam masala and adjust flavors. I tweak it with 1/2 tablespoon of lemon juice.Anything slow cooked in coconut milk gives you delicious and succulent results !
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Thai Chicken Patties

Thai Chicken Patties

These patties are made using the same recipe that is used to make Larb Gai - the hot and spicy Thai Chicken Salad :
400 Grams Boneless Thigh Meat
4 Birdseye Red Chilies ( Adjust )
6-8 Cloves of Garlic - Chopped
1/2 " Galanga - Minced.
1" Fresh & Tender Lemon Grass - Minced
1 Red Onion - Chopped.
1 Tablespoon Fish Sauce ( Will work well with a light Soy Sauce too ).
Juice of 2 Lemons ( adjust ).
Bunch of Mint and Basil Leaves .
Look out for the ' twist at the end !
Using a knife roughly chop the chicken to make a coarse mince . Shouldn't be fine .
Marinate and cling wrap the chicken in all the ingredients but for the greens & oil for a couple of hours to infuse flavors .
Shape patties fry them covered them in a non stick using very little oil for 3 minutes on each side . Fry covered to retain all juices .

Now the twist ! Once patties are done , remove from pan , retain the juices /oil left after cooking them . Add a bit more oil if needed then add some minced garlic to the oil , salt and black pepper or any chilli flavoring ... saute 30 seconds ,then add 1/2 cup orange juice / grape juice or some wine ... cook over high heat to reduce to a few tablespoons , taste and balance flavors - add salt , chili , sugar or lemon juice IF needed , then add the patties back , cook covered 2 minutes on low heat after coating with the sauce and serve with some delicious greens !
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Larb Gai - Spicy Oriental Chicken Salad

One of my favorite Oriental salads , Larb Gai is a hot and spicy Thai Chicken Salad recipe and when served with crunchy vegetables you plate a harmonious balance of flavors colors and heat.Tweak the recipe to suit your palate - this works best when tangy and spicy .

400 Grams Boneless Thigh Meat

4 Birdseye Red Chilies ( Adjust )

6-8 Cloves of Garlic - Chopped

1/2 " Galanga - Minced.

1" Fresh & Tender Lemon Grass - Minced

1 Red Onion - Chopped.

1 Tablespoon Fish Sauce ( Will work well with a light Soy Sauce too ).

Juice of 2 Lemons ( adjust ).

Bunch of Mint and Basil Leaves .

Using a knife roughly chop the chicken to make a coarse mince . Shouldn't be fine .

Marinate and cling wrap the chicken in all the ingredients but for the greens & oil for a couple of hours to infuse flavors .

Heat a wok , add sesame oil and on very high heat cook the chicken mince for a minute . Reduce heat , cover wok and cook another 3-4 minutes till chicken is done.

Remove from heat , add half the mint and basil leaves , mix , and leave covered. The flavors will get infused deliciously , serve at room temperature or cool . Garnish with the balance herb leaves before serving . Absolutely delicious !

You can serve the salad on a bed of crispy leafy greens , or on bell pepper wedges. If using bell pepper wedges , oil them , and heat them up in a hot oven for 5- minutes , just enough for them to begin to weep but remain firm. Cool and spoon on the mince and serve .

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Murgh Irani

This recipe is from Cooking Delights of The Maharajas , a treasure trove of exotic recipes.You are supposed to cook the chicken till the cream turns to ghee - I prefer it creamy and cook it to that point . I also leave the nuts chopped , gives a good bite.

1 Kg Chicken - Cut into pieces

175 Grams Ghee ( I used 3 tablespoons )

60 Grams Onions Finely Sliced.

1 Teaspoon Cardamon Powder.

115 Grams Curd , Well beaten.

1 Teaspoon Ginger Minced

1 Teaspoon Garlic Minced

60 Grams Onions Blanched and shredded ( chopped )

115 Grams Malai ( I used 100 Grams Cream )

15 Ml Kewra Water ( I avoided )

Juice of 1 Lemon

saffron.

Salt

Chilies

Heat ghee , fry sliced onions till brown , add chicken along with all other ingredients . Mix well , add no water and cook covered over very low heat till tender and only ghee remains.I cooked till tender and when ghee just about began to form.

This was a delicious though heavy dish .

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