…ace it in the fridge for a few hours or preferably overnight. To Stuff the Chicken : Take the marinated chicken out of the fridge about 30 mins. before it goes into the oven. Preheat your oven to 200C. Mix all the ingredients mentioned above for the stuffing in a small bowl. Place the chicken on a roasting tray. Fill the chicken cavity with the prepared stuffing. Stitch up the cavity with a strong thread carefully. Insert pieces of butter below th…
…tikka preparation is a good marination and very importantly the quality of chicken used. The chicken pieces should be tender and not fibrous. It is also important to use quality curds/yoghurt and well balanced spices. Today’s Oven Baked Chicken Tikka is super delicious even though it is prepared using an electric oven. Like all tikkas, it can be served with a spicy green chutney, sliced onions, mint leaves and a squeeze of fresh lime/lemon or with…
…or cut into squares or circles of about 5 inches. Procedure: Scoop out the coconut flesh or ask the coconut seller to do it for you. Then scrape off the brown skin, if any. The coconut should be pristine white. Cut the firm tender coconut flesh with a sharp knife into reasonably thick and long strips like ribbons and soak in normal water. In a sufficiently wide, deep and thick bottomed pan place the sugar with water and bring to a boil. Stir to di…
…he blender/grinder jar with water & reserve for the curry. 1 cup fresh grated Coconut or grate 1 half of fresh Coconut 6 dry Kashmiri Chillies (remove stalk & deseeded) soaked in water 7 cloves fresh Garlic ½ inch fresh Ginger (peeled & roughly sliced) 3 tbsps. Coriander pwd. or seeds ½ tsp. Turmeric pwd. 1 tsp. Poppy Seeds (Khus khus) (optional) 4 Cloves 1 inch piece Cinnamon Stick 4 Black Peppercorns 2 Blades Mace A large pinch – Nut…
…ment of French fries. Just as we Goans love our seafood and pork specials; Chicken Xacuti and Chicken Cafreal /Galinha Cafreal is equally dear to us. 🙂 It sure is finger licking good. A platter of perfectly pan fried or grilled Chicken Cafreal is so succulent and delicious. It pairs well with potatoes and a fresh green salad. It tastes good with a serving of pulao and with bread too. When in Goa, enjoy it with Goan pao or poee and of course with F…
…éing continuously & cook on low heat for about 5 mins. Add in shredded chicken, the remaining chicken marinade if any, tandoori color, aromatic spices & kasuri methi powder. Keep stirring continuously & cook on simmer for about 5 mins. Add cream & check seasoning. Cook for another 5 mins. Serve hot with your favorite Indian flatbreads. You may garnish with a blob of butter or a drizzling of fresh cream. Tips & Variations : Depe…
…namon, khuskhus, til, methi seeds, sauf, elaichi, star anise, fresh or dry grated coconut, coconut pieces, 2 of the onions in a little oil each separately. Toast well but do not burn. Keep the toasted coconut pieces aside separately till required. Grind the remaining toasted spices alongwith ginger, garlic, green chillies & turmeric to a fine paste with water. Apply half of the masala paste to the chicken pieces, mix w…
…ic and traditional curries. Cooking in coconut oil and addition of freshly grated coconut imparts the natural flavor of nature’s pure gift. Coconut has cooling properties and it provides the much needed goodness to mankind. The tropical climate in the coastal regions with soaring temperatures and high humidity does affect the quality of life of people living in these regions especially the farmers working in the fields. It is the coconut which com…
…llies and sauté on low heat till the rawness disappears. Add the marinated chicken and sauté till the the chicken is lightly brown on the outside. Add about ½ a cup of water and let it cook till almost dry. Sprinkle garam masala powder and fry for a few seconds. Add a dash of vinegar and salt to taste. Stir well to combine. Taste to check the seasoning. Finally toss in the freshly scraped coconut and give it a good stir. Serve piping hot garnished…
…d with absorbent towels. Serve as a starter with a dip, chutney or sauce or as an accompaniment with Parsi Brown Rice & Dhansak or even with Parsi Chicken/Mutton Biryani! Tips : Score the chicken with a knife if using chicken with bone so as to allow the marinade to seep through. It is better to use boneless chicken as it cooks through quickly….