Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Friday, August 11, 2017

Chicken Neza Kebab

























So far I have made these kebabs 3 or 4 times and each time I made, they turned out delicious and were enjoyed by everyone in the family including the guests who happened to visit us. I found this recipe in the "Ashok's book of favourite indian recipes". I had been eyeing on these for a long time but the thought of trimming the drumsticks made me feel lazy and I kept putting it off. At last when I finally decided to make them it actually did not take me that long. 

I did not modify the recipe much except for the fact that I rubbed lemon juice and salt prior to marinating with the gram flour masala. Also to add more flavour to it I fried the gram flour in ghee instead of just dry roasting it as given in the book. And of course I had to use a different roasting technique coz I do not have a tandoor (clay oven) at home.

"Neza" in urdu means spear or lance and the nawabs of lucknow relished these kebabs which were shaped like a spear.  These kebabs just melt in the mouth and so flavourful that no wonder these were one of the yummiest delicacies of the Nawabs' kitchens. I would like to include this recipe in the lost recipes of indian cuisine as I have not seen this delicacy prepared in any households or even in any of the restaurants' menus in India or elsewhere as far as I know. If anybody does, then please do share with me.






Here's the recipe and picture from the book: 






Ingredients:
10 Chicken Drumsticks (medium size)
5 Tbs Besan (gram flour)
2 Tbs Ghee 
1 Tbs Ginger Garlic Paste
1 Tsp Red Kashmiri Chilli Powder 
1/2 Tsp Turmeric
4 Green Chillies deseeded 
1/4 Cup Cilantro 
1 Tsp Garam Masala Powder 
1 Tsp Green Cardamom Powder 
1/2 Cup Greek or hung yoghurt 
2 tbs Lemon juice



For Basting:

2 Tbs Olive oil
1 Tbs Cream Cheese
1 Tbs Whipping Cream
1 Tbs Gouda Cheese



Method:










1. Peel the skin up to the ankle and slit the drumstick flesh from the top end to the ankle and cut around neatly with a pair of scissors to remove the tendon and ligaments as shown in the pics above.










2. Now scrape the drumstick with a knife to clean and with the scissors remove the tendon with the skin sticking to it. It snips and comes off easily with the scissors.












3.Trim the top end a bit and flatten the flesh with the back of a knife and pound with a kitchen hammer. Handle them gently as the flesh breaks and comes off.














4. Wash, drain, towel dry, then rub salt and lemon juice to the flattened/pounded drumsticks and set aside. Meanwhile prepare the marinade. Heat ghee in a small kadai or sauce pan. Add the gram flour and fry it in the melted ghee till the raw smell disappears and a nutty aroma emanates into the air.

























5. At this stage switch off the stove and add the ginger garlic paste, turmeric and kashmiri chilli, stir quickly to mix smoothly, let it cool a bit then add the hung yoghurt, whisk well then finally add the green cardamom and garam masala powders. Adjust the salt, mix well, then rub it on the flattened chicken drumsticks one by one so that they are all smeared well with the marinade. Leave aside for up to 4 hours or over night.

6. Add the deseeded and chopped green chillies and cilantro to the marinated chicken drumsticks just an hour before roasting them so as to retain their flavour.























7. Pre heat the oven to 375 degrees on convection roast, place them on a grill in a cookie sheet in the centre of the oven, baste them with olive oil and roast for 35 minutes. For larger drumsticks it might take a little longer. You need to turn them over to roast well on both the sides 10 mins before the cooking time. And finally when they are almost done baste them with the cheese mixture, leave for 2 more minutes and remove when the cheese gets absorbed and they turn golden brown. Do not over cook.

























8. Enjoy with onion, tomato, lemon or pineapple kachumbar salad. So yummy and delicious!

Tuesday, July 4, 2017

Chicken Foccaccia



Ingredients:

For the dough:
3 cups All Purpose Flour 
1tbs Active Dry Yeast                  
1 tsp Salt                    
1 tbs Olive Oil            
1cup Water


Toppings:
1/4 Cup Green Olives
1 Cup Shredded Chicken
1 Sliced Onion
1 Diced Tomato
1 TSP Dried Basil
1 TSP Dried Oregano
Red Cayenne Pepper flakes (optional)

Yield: Makes two 12 inch Focaccias or one big Focaccia.

   
Method: 

1. Heat 1 cup of water for 35 seconds in the microwave. It should feel lukewarm on your wrist. Mix 1 tbs active dry yeast and 1 tsp granulated sugar. If the yeast is active within 3 - 4 minutes it would become frothy and begin to rise to the surface, otherwise it will be flat which means it is stale so should not be used for baking. 

2. In a food processor pulse to combine 3 cups of sifted all purpose flour and salt. Pour the yeast solution through the feed tube and pulse 3 or 4 times until well incorporated and the whole mixture forms a ball. Add 1 tbs olive oil and pulse for 2 - 3 seconds till the dough becomes springy and starts to spin which means it is kneaded enough.

3. Remove the dough from the food processor bowl and with greased hands shape it into a ball by gathering towards the bottom and pinching to close, then place it in a greased bowl, cover with a lid or plastic wrap and leave it in a warm dry place on the counter to rise - 45 minutes to an hour till it is double in size. But yes, you have to check to see if your dough passed the window pane test. Donna Currie in her article on Serious Eats describes how to test "if the gluten has developed well enough for it to hold the bubbles while it rises, and stretch even more as the gases expand from the heat."

4. Place the puffed up dough in the centre of a greased pizza pan and slowly start spreading the dough  outward by pressing gently and evenly with the tip of your fingers greased with olive oil till it covers  the entire circumference of the pizza pan and is shaped into a 12 - 14 inch circle as big as the pizza  pan. Alternatively you could just press the dough on a lightly floured surface and start working on it with your fingers using the same technique till you stretch it to form a 12 - 14 inch circle. Transfer to a pizza pan or stone. 























5. Drizzle olive oil generously on the surface of the crust, then with the help of a fork prick everywhere. Alternatively you could use your fingers to make depressions all over. This is done to prevent the bubbles from popping up while baking.























6. Sprinkle dried oregano and basil on the crust.  Then use toppings of your choice. Below are pictures of focaccia with different toppings.


7. The focaccia in the above picture has shredded chicken, diced fresh tomatoes, onions, green olives as toppings. 

8. Focaccia with Mushrooms, Black Olives and Mozzarella Cheese. 

9. Sun Dried Tomatoes and Onions focaccia.

10. Portobello Mushrooms and Cheddar Cheese Focaccia. Enjoy!

Friday, April 7, 2017

Baked Spring Rolls


I have always fried spring rolls and have not tried baking them until today. I don't know why I always felt they would not be crispy enough. But this time they were as good as fried ones and my husband could not tell that they were baked  until I told him which kind of left him confused. They were not only crisp and crunchy but also not oily. I smeared them with olive oil and they turned out great. I can eat them without feeling guilty as they are healthy.   


Ingredients: For 12 Spring Rolls

24 Spring Roll Wrappers
1/2 Cup Shredded Chicken (1/2 Chicken breast)
1/2 Tsp Garlic paste
2 Cups Japanese style flat white Cabbage (finely grated)
1/4 Cup Carrot (thinly grated) 
2 Tbs finely chopped spring onions
1 Boiled egg
1/4 Tsp Black Pepper 
1/2 Tsp Hoisin Sauce
2 or 3 drops of Sesame oil
2 Tbs Olive oil
Flour and water paste
Sea Salt as required

Method:

1. Steam the chicken breast in a covered pot with a little water, garlic paste, salt and pepper till completely cooked. Remove and let it cool.

2. Grate the cabbage finely or slice thinly with a sharp knife to get long shreds. Add one tsp salt to the cabbage and mix it well by rubbing it with the salt with your fingers till the salt is dissolved and the cabbage starts oozing out water. Drain the water and repeat working with your fingers this time without the salt. Drain well again. Then wipe the shredded cabbage with paper towels till dry. Set aside.

3. Grate the carrot or make thin juliennes from thinly sliced carrots. Finely chop the spring onions.

4. Grate a hard boiled egg. Shred the steamed chicken with a fork and knife. 

5. Mix together the carrot, cabbage, spring onions, egg and chicken. Sprinkle some salt and black pepper as per taste, then 1/2 tsp hoisin sauce and 2 or 3 drops of sesame oil.

6. Place a portion of the filling in the near corner of the spring roll wrapper and apply the flour and water paste to the far corner away from you. You can also use egg white to seal instead of flour paste. Roll over neatly while tucking the near corner under the filling. When you roll to the centre of the square fold in both the sides then roll again tightly till the end (I used 2 wrappers for each roll coz my filling was a bit moist and I didn't want them to get soggy). For exact instructions please watch this video.

7. Brush the spring rolls with olive oil and place them on a cookie sheet lined with parchment paper. 

8. Bake in an oven preheated at 350 degrees fahrenheit for 30- 35 mins. The timing may differ with other ovens. When you are half way through baking turn them over and then bake till golden or evenly browned. Enjoy with sauces of your choice. 

Thursday, January 26, 2017

Green Masala Chicken Khorma

I was kind of inspired by Farruqh Aziz's "Hariyali chicken khorma" on her interesting blog "CubesandJuliennes". She had made it in mughlai style with a rich and creamy sauce. But I wanted to keep it simple and make it in my south indian style which I love too. The concept was good enough to get me going. Here's the recipe:








Ingredients:
 Chicken 2 legs and 2 wings
1 Onion thinly sliced
1/4 cup Yoghurt
1/2 cup Coconut milk 
2 tbs Olive oil
4 - 6 Green chillies
1 sprig of Cilantro
A few fresh Mint leaves
2 black Cardamoms
1 inch Cinnamon stick
1 bay leaf
1/2 tsp crushed Black pepper
2 tsp fresh Ginger Garlic paste

For the ground masala
2 green Chillies
1 sprig of Cilantro
1/2 tsp whole Black pepper
1 tsp Coriander seeds
1/2 tsp Fennel seeds
2 Cloves 
3 green Cardamoms

Method: 

1. Clean wash and drain the  chicken,  Cut the onion into thin slices.

2.Put all the dry masala ingredients in a grinder and pulse them first before adding the chillies and cilantro with a pinch of salt.

3. To a sauce pan on medium heat add the whole spices - black cardamom, cinnamon and bay leaf followed by the sliced onions and fry till golden brown.

4. Add the ginger garlic paste and the ground  masala to the fried onions and saute then add the chicken pieces. 

5. Turn over and roast the chicken in the masala till it changes colour.  Add the yoghurt, whole green chillies, coconut milk and let it cook on medium heat till done. 

6. For the last finishing touch which gives the extra flavour toss in the crushed black pepper, cilantro and mint. Cover with the lid and switch off the stove. Let it rest for 2 minutes then serve hot with saffron rice and pineapple kachumbar salad. 



Notes:

 For the coconut milk,  I always choose "A taste of Thai" if not available then I go for Aroy D.   Unlike the other brands. "A taste of Thai" has 85% coconut milk and 15% water while Aroy D has 60% coconut milk and 40%  water with no preservatives or guar gum. There is another brand "Thai Kitchen" looks similar to "A taste of Thai" but not as good. It has guar gum in it which gives the milk a gooey texture. In cooking if the quality of the ingredients is not good then all the taste and flavour is lost.

Friday, January 13, 2017

Chicken Kadai Roast


I had no onions at home as it was the end of the week and I wanted to make something different with the chicken, something flavourful and dry without any gravy, something quick and easy but also healthy. I finally decided to make roasted Kadai Chicken. The whole spices gave so much flavour to the chicken while it roasted in the pan and without the onions and tomatoes it tasted even better. Above all it was so quick and easy and ready in less than 30 minutes.


Here's the recipe:

Ingredients: 
1lb Chicken pieces
2 tsp Ginger garlic paste
1/2 tsp Deghi Mirch (Red chilli powder)
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1 tsp Coriander Powder
2 Green Chillies
Chopped Cilantro for garnish
Salt to taste
1 tsp Lemon juice
2 tbs Vegetable Oil

Kadai Roast Spices:
1tsp Coriander seeds
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1tsp Black Pepper corns + 1/2 tsp for garnish
1/2 tsp red pepper flakes + 1/2 tsp for garnish
4 Cloves
4 Green Cardamoms
1 Black Cardamom
1/2 inch Cinnamon stick
2 Dried Red Chillies

Method: 

1. De skin, cut, clean and wash the chicken pieces. Keep aside to drain.

2. Heat oil in a non stick sauce pan or wok. Crush all the Kadai Roast spices with a mortar and pestle except the dried red chillies, just pounding them once or twice.

3. Add the dried red chillies to the medium hot oil in the pan, followed by the crushed kadai roast spices. Give it a quick stir and toss in the ginger garlic paste, then add the turmeric, chilli, coriander and cumin powders and red pepper flakes.

4. Quickly add the chicken pieces to this roast masala, turn over and roast well in the pan. Add the green chillies, cover the pan and let it roast on medium low heat for 5 minutes.


5. Do not add any water. After 5 minutes the chicken would sweat out and be a little runny as seen in the picture above. Turn over, cover with the lid and leave to roast on low heat for 5 more minutes. Keep checking the chicken from time to time, turning it over as it roasts in the pan. In 10- 15 minutes the chicken is well roasted and ready.

6. Sprinkle the lemon juice, adjust the salt till it reaches the bliss point, garnish with 1/2 tsp pounded black pepper, 1/2 tsp red chilli flakes and chopped cilantro.

7. Serve hot with rice. I served it with khichdi rice, cranberry tomato chutney and salad.

Tips: 

1. If you want to make it less spicy omit the red chilli powder.

2. Eat the chicken as soon as it is done.  The chicken would lose its flavour on reheating over and over again.

Tuesday, January 3, 2017

Tandoori Chicken

Barbecued Tandoori Chicken Biryani
Smoked Butter Chicken 
Butter Chicken, My Style!

The secret to good tasting tandoori chicken lies not only in the marinade and the length of time the chicken is marinated, but also the technique of cooking it.

The rule #1 is to keep the chicken dry before rubbing in the marinade. The yoghurt and the ginger garlic paste should not be runny. You should use hung yoghurt or greek yoghurt and grind the ginger garlic in a wet grinder to get a thick paste without adding water. If you don't have a wet grinder then you could use grated ginger and garlic (1:1 ratio).

Next comes the technique of cooking. Of course the tandoori chicken is at its best when cooked in the tandoor which is a clay oven. Since we cannot cook in the tandoor at home we could barbeque or grill it and also bake it in the oven.

Soaking the chicken in brine for up to six hours and marinating in the tandoori masala for up to 4 hours before cooking, enhances the flavour and taste to a great extent.



Here's the recipe!

Ingredients: 
3 Chicken legs
2 tbs Hung sour yoghurt 
1 tbs tandoori masala 
1 tsp Kashmiri red chilly powder
1/2 tsp Turmeric powder
1 tbs ginger garlic paste
1/2 tsp cumin powder
1/2 tsp garam masala powder
Juice of 1/2 a lemon
1tbs vegetable oil 
Salt to taste

Method:
1. Clean, wash, drain and towel dry the chicken legs each cut into 2 pieces (thigh and drumstick).  Make slits in the chicken pieces then rub with salt and lemon juice and set aside for 10 -15 minutes.

2. Mix together all the spices and the hung yoghurt in a bowl, add the vegetable oil and the required amount of salt to make the tandoori marinade.

3. Massage the chicken with this marinade and leave for up to 4 hours. 


4. Preheat the oven to 400 degrees fahrenheit and bake for 40 - 45 minutes. I line the cookie sheet with tin foil and place the chicken pieces on it. This way it is easier to keep the cookie sheet clean. 

5. Remove from the oven when the chicken is well done - should be moist and juicy inside and brown and crispy outside. 

6. Serve hot on a bed of onion rings and lemon wedges sprinkled with chaat masala. Enjoy with Naan and dal or rice. 


Wednesday, November 23, 2016

Chicken Filling























Here's the Recipe :

Ingredients: 
1 Whole Chicken breast
1 Large Onion
2 tsp Garlic chopped
1/2 tsp Black pepper ground
1/2 tsp Oregano dried 
1/2 tsp Basil dried


Method: 
1. Clean and place the chicken breast in a pot with 1/2 tsp salt and 1/2 a cup of boiling water, cover with a lid  and let it simmer till the water gets absorbed completely and the chicken is thoroughly cooked.  Remove and set aside to cool.

2. In another sauce pan, add olive oil and on medium heat, fry the sliced onions till they are soft and golden. Add the chopped garlic, basil, oregano and pepper. (You can substitute basil and oregano for cilantro and spring onions as per taste)

3. Shred the cooled cooked chicken with two forks and add it to the onion mixture in the sauce pan, Adjust the salt, turn over, stir fry it with the onion mixture till it gets mixed well. Remove and set aside. The filling is now ready for samosas, calzones, pastries, focaccia etc.

Sunday, June 26, 2016

Husainy Malai chicken kebabs


Soft, tender, juicy and grilled to perfection, these cheesy chicken tikka kebabs just melt in your mouth when you eat them. The first marinade of salt and lemon juice breaks down their fibre and makes them soft and succulent. The second marinade in a blend of cream cheese, hung yoghurt and light spices tones them down adding more moisture and flavour. Also using the right technique of grilling kicks them up a notch. They are at their best when enjoyed as soon as they are done, hot from the grill as their juices run out. Heating them over and over again affects their taste and texture, so it should be avoided. I have made them many times and I realized that marinating them for 24 hours really makes a lot of difference as it enhances the flavour and taste very much. 

Here's the recipe:




Ingredients:
Chicken breasts - 2 (halves from 1 whole chicken) 
Green, red, orange and yellow bell peppers - 1 each
Onion - 1
Lemon - 1
Seven spices - 1 tsp (optional)
Vegetable/olive oil - 2 tbs plus more for basting
Heavy duty tin foil - as much as you need.

1st marinade
Lemon juice - 1/2 cup
Salt to taste

2nd Marinade:
Hung yoghurt - 1/2 cup
Cream cheese - 1/4 cup
Green Cardamoms - 12
Fennel powder - 1/2 tsp
Cumin powder - 1/4 tsp
Ginger garlic paste- 2 tsp
Green chillies - 2 - 4
Cilantro - 1/4 cup





Method:
1. Clean, wash and cut the chicken into cubes. Drain and towel dry them.

2. Rub the chicken cubes with salt and lemon juice, cover with plastic wrap and allow to marinate for 15 minutes. Remove from marinade, and leave to drain for sometime in a colander. 

3. Prepare the second marinade by whisking together the cream cheese, hung yoghurt, ginger garlic paste, ground green chilli cilantro paste (pound it using a mortar and pestle with just a little salt), freshly ground cardamom, cumin and fennel powder (grind together the green cardamoms with cumin and  fennel seeds in a dry grinder).

4. Add the drained chicken cubes to this marinade, mix well, then spoon in the oil and mix together again. Leave this to marinate for 15- 20 hours. 

5. Brush the metal skewers with oil and set them aside. 

6. Cut the bell peppers and onions into dices. Sprinkle them with with salt, pepper and a little of the cream cheese marinade

7. Start skewering the chicken cubes alternating with bell peppers and onions. Brush them with oil and set aside.

8. Place the skewers on a foil lined cookie sheet and broil on high for 5-6 mins on each side or until just rightly done which is when they turn opaque and slightly golden. Baste them with oil before turning them over. They would become hard if you overcook them, so do not, let them be juicy and tender to melt in your mouth. 

9. Slowly slide them down from the skewers on to a fresh heavy duty tin foil and quickly wrap them up to keep them hot. Use a silicon glove or clean moist paper towels when you do this otherwise you'll end up scorching your hands. Remove them from the pointed end one by one, otherwise they will break.

10. Finally as a finishing touch, sprinkle some lemon juice and garam madala powder optional) and serve them hot with the bell peppers, onions and lemon wedges. Enjoy them with rice, naan, yoghurt mint chutney etc. I made plain rice pulao, cranberry sauce and salad for a change. These juicy and delicious tikka kebabs just melt in the mouth. So yummy, enjoy!




Tips:

1. You could grill the chicken tikka kebabs and the vegetables separately too on different skewers if you want. But grilling them together keeps the chicken pieces moist.

2. Cherry tomatoes and pineapple can be used with the kebabs for grilling.

3. Wrapping them up in tin foil as soon as they are done retains their moisture as well as keeps them hot. You could prepare them early and keep them wrapped in foil. But before serving them, place them in a hot oven for 5 - 10 mins depending on the quantity.  (The oven should have been preheated at 400 degrees and then switched off ). Do not forget and leave them in the oven for a long time as they will dry out. It is better to set a timer on.

4. Using metal skewers is convenient. But if you want to use wooden skewers, soak them in water for a couple of hrs. I put them in a 2 litre soft drinks bottle filled with water, then closed the cap. This way it is easier to soak them rather than laying them down in a dish filled with water which takes up counter space.