…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…
…night to enjoy the strong flavors better. So just go ahead & give this Kolhapuri Chicken Curry a try… 😀 Ingredients : 1 kg. Chicken with bone (cut into pieces) 100ml. Refined Vegetable Oil 2 Bay Leaves 2 Star Anise 2 Black Cardamom 1 med. Onion (peeled & finely chopped) 1 fresh Red Tomato (finely chopped) ½ tsp. Turmeric pwd. 2 tbsp. fresh Ginger-Garlic & fresh Coriander Leaves (paste) 1/2 tbsp.Maharashtrian Kanda-Lasun Masala/ Chutney…
…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…
…to maintain consistency of the curry. Remember, potatoes absorb water and thicken the curry. If using potatoes, adjust the water accordingly. Sauteeing is a very important process. It brings out the flavor from the aromatic spices used. Never over cook the chicken and potatoes. Chicken must be cooked and tender but should not fall off the bone and potatoes should not be mashed. If using tomatoes, adding a pinch of sugar cuts the acid. Besides, the…
…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….
…in the diced onion & carrot, celery stick & the spices. Poach the chicken till the chicken & the vegetables are cooked & tender. Let the chicken steep in the juices for about 30 mins. Separate the chicken pieces; debone if using chicken with bone & process in a food processor/masala grinder/blender till chicken is mashed & fairly smooth. Keep aside. Now it is time to flavor the chicken & then bind it into medallions… 2…
…mashed potatoes. You may prepare it with whole chicken too. If using whole chicken, debone the chicken after roasting, shred it & enjoy! This roast is my mother-in-law’s recipe which she taught me when I was new to cooking. Besides, I learnt a lot from her & I truly miss her.. She was an excellent cook & measured all ingredients with her hands. I have tried to re-create it. She had great taste & judgement in every thing she put…
…o form a gravy. Rinse the halved potatoes in water & add to the chicken gravy. Adjust salt to taste. Let the chicken come to a boil & then reduce heat & let it cook covered for about 5 mins. Now add the tamarind pulp & tomato puree & mix well. Let it simmer till the chicken & potatoes are cooked till tender & gravy is sufficiently thick. Make sure it is not too thick. Gar…