Malabari Murgh Korma

Another weekend...another new region to be explored wrt cooking! And this time it was the acclaimed Malabari Cuisine! And another routine was followed too....Recipe Inspiration from Sikandalous Cuisine plus this time from the Page Owner himself - Atul Sikand!

He had adapted this recipe from Lathika George's The Suriani Kitchen; this recipe is a speciality of the Malabar Muslim community and it came out very delicious indeed! I made just one change from Atul's recipe; in absence of freshly grated coconut I used dessicated coconut. Else everything was the same!

It came out really well; the flavours of Coconut, Poppy Seeds, Cashew and Fennel combined amazingly well. The texture was smooth & creamy and the flavour was subtle & delightful!

And now the Recipe....

Ingredients:

1 Kg Chicken cut into small pieces

4 Tablespoon Oil
2 Onions Finely Chopped
2 Tomatoes - Pureed
2 Tablespoons Ginger Paste
2 Tablespoons Garlic Paste
1 Teaspoon haldi
Salt as per taste
1 Cup Coconut Milk

Coconut Paste :

1/2 cup Dessicated Coconut
1/2 Cup Cashew
1 Tablespoon Lightly Roasted Poppy Seeds
6 Green Chilies

Spice Powder - Lightly roast and dry grind :

8 Cloves
8 Green Cardamons
1" Cinnamon Stick
1 Tablespoon Fennel Seeds

Method:

1. Heat the oil in a non-stick pan and bhunno the onions until the get medium brown

2. Add the ginger & garlic pastes and cook covered on low for 4-5 minutes

3. Add the coconut paste , mix well and bhunno for 10 minutes on low flame while the fragrance of the coconut take you over

4. Add 1/2 cup water and cook covered another 5 minutes

5. Then add the tomato puree , spice powder mix , salt & haldi and cook covered till oil separates

6. Add the chicken pieces, mix well , on low heat continue to bhunno for 7-8 minutes

7. Add 1 more cup of water and allow the chicken to gently cook.

8. When the chicken is almost done  slowly keep adding the coconut milk while stirring and cook till chicken is done.

9. Enjoy it with hot tawa rotis and plain steamed rice.

10. Thank me Later (you can thank Atul Sikand too!)


So till the time we meet again...

Cheers to life...

Till then ride safe and have safe sex...

Hasta la Victoria Siempre...

Jai BoP!

Murgh Poshto

In my tryst of exploring all the Indian Cuisines in our Kitchen one very important element was missing and that is Bengali Cuisine so the moment I saw Rajeev Nandagopal's recipe on Sikandalous Cuisine I knew this was going to be the first Bengali Dish I would give a shot at! Rajeev is a master when it comes to cooking and I have followed a lot of his recipes already!

This recipe came out very well indeed; we were a little worried after the marination that it might get too spicy but fortunately it didn't! It was very flavourful, high on spices and mighty delicious!

Ingredients:

1500 grams Chicken (cut into bite-sized pieces)
100 ml Mustard Oil
5 medium sized Onions pureed
6 tbsp Ginger garlic Paste (equal portions)
12 Red Chillies (this can change due to personal capacity!)
Salt

For the Marinade:

2 tbsp Shahi Zeera
2 tbsp Coriander Seeds
2" stick Cinnamon
12 Green Cardamoms
12 Cloves
3 tbsp Poppy seeds
2 tbsp lemon juice
Salt
Dry roast these and make a powder.

Add 10 green chillies crushed in a pestle to this powder.

Method: 

1. Marinate the chicken with the spice mix and 2 tbsp mustard oil overnight.

2. Heat the remaining Mustard oil,add the onion puree and fry till the colour changes to a mild brown.Then add the Ginger-Garlic Paste and Bhunno for another 5-7 minutes to get that perfect Brown colour!

3. Add the marinated chicken with the marinade and red chillies and seal on high for 7-8 minutes.

4. Cook this on low heat for 15-20 minutes.

5. Add water depending on the gravy consistency you desire.

6. Cook till the chicken is thoroughly cooked.

7. Enjoy it with hot tawa rotis and steamed white rice!

8. Thank me later

So till the time we meet again...

Cheers to life...

Till then ride safe and have safe sex...

Hasta la Victoria Siempre...

Jai BoP!

July Chicken Curry

This one is subtle & mellow, a little sweet, a little tangy, a perfect blend of spices and delightfully delicious! Do give it a shot!

I could not come up with any other name for this dish so thought of "July Chicken Curry"!

Another Recipe inspired by Shivajee Chandrabhushan of Sikandalous Cuisine!

Ingredients:

To Marinate:
Chicken - 1 kg, cut in small pieces
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Vinegar - 1.5 tbsp
Salt as per taste

Other ingredients:

Oil - 4 tbsp
Cumin seeds - 1 tsp
Onion - 2 large (finely chopped)
Curry leaves - 10-12
Sugar – 1 tbsp
Tomatoes - 2
Ginger Garlic Paste - 2 tblsp
Coriander powder - 1 tblsp
Water – 1 cup
Salt as per taste (Remember you had put it in marination too)


Dry Roast, Grind and make a paste:

Kashmiri Dry Red Chillies – 6 (deseeded)
Fennel seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 1 tsp (I used Melon Seeds)
Cinnamon - 1'' long
Cloves - 6
Green Cardamom - 4

Method:

1. Clean and wash the chicken pieces. Add turmeric powder, chilli powder, vinegar, and required salt. Mix well, keep aside overnight. (if you don't have this much time then 2-3 hours marination should suffice)

2. Puree the tomatoes and keep them aside.

3. Dry roast and grind red chillies, fennel, cumin, poppy, cinnamon, cloves, green cardamom into fine powder. Add few spoons of water to make a paste and keep it aside.

4. In a non-stick pan, heat oil. Add sugar and let the oil get a shade darker.

5. Add cumin seeds, curry leaves and fry for a minute. Then add the finely chopped onions and fry till the onions caramelize and the colour changes to a brilliant golden shade!

6. Then add ginger garlic paste. Fry for 3-4 minutes. Then add the pureed tomatoes, and fry well for another 5-7 minutes.

7. Add the masala paste, fry till oil separates and the aroma envelops you and the kitchen.

8. Then add the marinated chicken, coriander powder and mix well and cook for another 5 minutes.

9. Then add a cup of water and adjust the salt as required. Mix well. Cover and cook for atleast 15 minutes in medium flame.

10. Check the consistency of the gravy and let it simmer in low flame till the oil starts separating.

11. Serve with fresh tawa rotis and rice.

12. Thank me later.

So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!

Ghee Roast Chicken Chaanp

The day I saw this recipe on Sikandalous Cuisine I fell in love! the "love at first sight" kinds! and I knew I had to make this...the colours were so inviting! and it gave me an opportunity of following a recipe of the Master "Atul Sikand" himself!

Without further adieu...

Ingredients:

2 Chicken Chops - about 200 grams each.

Marinade :
2 Green Chiles.
2 Dried Red Chilies.
1 Teaspoon Jeera.
1 Teaspoon Black Pepper Corn.
4 Cloves Garlic.
20 grams Ginger
4 Cloves / laung.
1 Teaspoon Turmeric
1 Tablespoon Oil
Salt.

Paste:
200 ml Hot Water
2 Tablespoons Tomato Paste/Puree
Salt (to adjust the seasoning)

Method:

1. Coarsely ground the above Marinade ingredients without adding any water in a Mortar using a pestle.

2. Generously apply all over the chops after placing them in a bowl.

3. Cover the bowl with a cling wrap and let them marinate overnight in the fridge.

4. In the morning take the chops out of the fridge to bring back to room temperature.

5. Add 2 tablespoons ghee to a heavy bottom pan, seal the chops 3 minutes on each side , then tightly cover and allow them to cook over minimum heat for 30 minutes , turning once , Add no water.

6. When the chops are done remove them and allow them to rest while you make the gravy/sauce. Don't wash the pan !

7. Take 200 ml hot water , add to the same unwashed pan , there will be some masala stuck at the bottom , gently scrape that and allow the water to simmer in the residue.

8. Add 2 tablespoons tomato puree/paste (I used KDD Tomato Paste available here as it gives an awesome red tinge to curries).Cook 2 minutes covered over low heat , adjust flavors and spoon over the chops.

9. Enjoy them piping hot Tawa Rotis and get lost in the flavours...

10. Thank me Later.


So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!