Chicken Vindaloo

Tags

Chicken, Curry, Goa, Indian, Recipes, Spicy

3lb Chicken breasts – quartered.
Salt and pepper to season.
2 Tblsp Ghee (Substitute with butter).
3 Garlic cloves – peeled and minced.
2 Cups Yellow onions – finely chopped.
2 Tblsp Ginger powder.
2 Tsp Cumin powder.
2 Tsp Yellow mustard seeds – ground.
1 Tsp Ground cinnamon.
½ Tsp Ground cloves.
1 Tblsp Turmeric.
1½ Tsp Cayenne pepper.
1 Tblsp Paprika.
2 Tsp Lemon juice.
2 Tblsp Distilled white vinegar.
1 Tsp Brown sugar.
2 Tsp Salt.
2 Cups Water.
2 Tblsp Tamarind paste.

1. Salt and pepper the chicken.

2. Melt the ghee in a frying pan over medium-high heat, then brown the chicken in it.

3. Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the frying pan. Add the garlic and onion to the pan and sauté until golden brown.

4. Add the garlic and onion to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika. Sauté all for a few minutes.

5. Add all the remaining ingredients. Cover and simmer until the chicken is tender – about 45 minutes. Stir a few times during cooking and partially remove the lid during the last 15 minutes to thicken the sauce.

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North Indian Style Spinach Chicken.

Tags

Chicken, Indian, Recipes, Spicy

8oz Cremini mushrooms – quartered.
1 Tblsp Lemon juice.
1½lb Chicken breast – cubed to 1″.
1lb Baby spinach.
3 Tblsp Canola oil.
1 Large onion – chopped.
1 Tblsp ginger – minced.
2 Tblsp Garlic – minced.
2 Tsp Ground coriander.
2 Tsp Cumin.
2 Tsp Salt.
1 Cup diced tomatoes.
½ Tsp Fenugreek seeds.
½ Tsp Turmeric.
½ Tsp Cayenne.

1. In a large pot, heat the oil. Add the fenugreek seeds and sizzle for a few seconds.

2. Stir in mushrooms and onions and cook stirring often, until lightly browned.

3. Add the ginger, garlic, turmeric, cayenne, coriander, cumin and salt to pot and stir thoroughly. Add the chicken and cook until chicken is no longer pink on the outside.

4. Add the tomatoes and simmer covered for 8 minutes.

5. Stir in the spinach and lemon juice and simmer covered, until spinach is wilted – approximately 3 minutes.

Butter Chicken.

Tags

Butter, Chicken, Indian, Murgh Makhani, Recipes, Spicy

For the marinade:
1lb Boneless, skinless chicken thighs – cut into 2″ pieces.
2 Cloves garlic – peeled and finely crushed.
2cm Fresh ginger – peeled and finely grated.
½ Tsp Sea salt.
½ Tsp Hot chilli powder.
1½ Tbsp Lemon juice.
75ml Natural yoghurt.
½ Tsp Garam masala.
½ Tsp Ground turmeric.
1 Tsp Ground cumin.
1-2 Tblsp Vegetable oil.

For the sauce:
1½ Tblsp Unsalted butter – melted.
2 Cloves garlic – peeled and finely chopped.
2cm Fresh ginger – peeled and finely chopped.
1 Cardamom pod – seeds lightly crushed.
2 Cloves.
1 Tsp Ground coriander.
1 tsp Garam masala.
1 tsp Ground turmeric.
1 tsp Hot chilli powder.
275ml Tomato sauce.
1 Tbsp Lemon juice.
40g Unsalted butter.
100ml Double cream.
1 Tblsp Fresh coriander – chopped.

1. Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes.

2. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.

3. Preheat the oven to 360F. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.

4. For the sauce, heat the butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 minutes until they give off an aroma. Stir in the tomato sauce and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.

5. Taste and adjust the seasoning, before transferring to a warm bowl and serve hot, garnished with chopped coriander.

Butter Chicken