Murg Kali Mirch

As simple as 1-2-3...... and delicious as well Murg Kali Mirch or Black Pepper Chicken!

Ingredients and Method:

3 Chicken Thighs
Marinade:
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp coarse black pepper on marinade
1/4 tsp coarse black pepper for garnish
Pinch of clove powder
Pinch of cardammom powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tsp garlic paste
1/2 tsp ginger paste
Shredded Amul cheese - about 2 tbsp
2 tbsp yogurt (after draining water)
Salt
1 red onion, thinly sliced
Chaat masala

1. Hang yogurt in a muslin cloth to drain water out. Set aside
2. Mix shredded amul cheese in the yogurt and beat well. Set aside.
3. Wash, pat dry chicken thighs. Make slits in the thighs.  Drizzle some olive oil.  Add the turmeric, red chilli powder, black pepper powder, clove powder, cardammom powder, cumin and coriander powder, garlic and ginger paste, and salt. Using your hands coat the masala onto  the chicken thighs. Add the cheese and yogurt mix to the chicken.  Let marinate for atleast 1 hour.
4.  Heat tandoori grill at 350F.  Grill the chicken until chicken is white on the inside. 
5. Heat a little oil on a griddle.  Add onions and season with salt and chaat masala.
Sautee for a few minutes until browned.  Add the chicken to the pan and lightly coat the chicken with onions.  Sprinkle some more coarse black pepper powder towards the end. Serve hot!!!!



 

Sour Cream Chicken Curry

This very simple yet faux rich dish is sure to please your taste buds.

Ingredients and Method:

I. Chicken:

3 chicken breasts, cut into bite size pieces
Shaan Chicken Tandoori BBQ masala
3/4 cup yogurt (preferrably regular yogurt not low fat or non fat)
1 tbsp garlic ginger paste
1 tsp turmeric powder
1 tsp red chilli powder

Method for chicken: Wash and cut chicken pieces and pat dry. In a bowl, mix yogurt, ginger garlic paste, turmeric powder, and red chilli powder. Beat well.  Add the chicken to this mixture and let marinate for atleast 1 hour. When ready, preheat oven to 350F.  Spray nonstick cooking spray on a oven proof dish. Place chicken pieces on the tray and spray with cooking spray or drizzle olive oil all over. Cook chicken for 15 minutes or until partly cooked.  Set aside. The yogurt that we added will leave some water on the tray. Reserve the liquid on the tray itself.

II. For the curry paste:

2 medium sized onions, chopped finely
Whole spices:
- 1 bay leaf
- 8 black peppercorns
- 1 badi velchi (cardammom)
- 4 cloves
- 1 medium cinammon stick
3 heaping tablespoons of tomato paste
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp kasoori methi
1/4 to 1/2 cup regular sour cream

Method for the paste: Heat oil in a pan.  Add onions and sautee for a few minutes. Add the ginger garlic paste and keep sauteeing till the onions turn translucent. Add the tomato paste and mix well.  Cook this paste for a total of 20 minutes atleast on low/med heat.  Keep adding water a little at a time throughout the 20 minutes.  The water will evaporate as the onions cook.  Add the turmeric powder, red chilli powder, cumin and coriander powder, kasoori methi, and salt.  Mix well and cook for a few more minutes. 

Add the chicken pieces to the paste and mix well. Add the sour cream either 1/4 or 1/2 cup depending on your taste. Adding more sour cream will dilute the sauce's spicyness. You can add a little more garam masala or shaan tandoori chicken bbq masala if you find the curry less spicy. 

Serve hot with naan/chapati or rice.

BBQ Mac N Cheese

Nothing more delicious than BBQ and cheese pasta.....

Ingredients:

1.5 cups wheat or white macaroni
3 chicken tenderloins
1/4 to 1/2 cup BBQ sauce
1/2 cup Mozarella CHeese
1/2 cup Shredded Cheddar Cheese
Mexican Four cheese blend
About 1 cup 2% milk
1/2 cup chicken stock
Store bought Fish Fry Mix (for dredging the chicken)
1 beaten egg
2 small cloves of garlic
1 medium finely chopped red onion (red onion is a MUST!)
Seasonings: Salt, Pepper, Garlic Powder, Onion Powder
Panko bread crumbs or regular bread crumbs

1. Chicken:
Wash and pat dry chicken. Pound the chicken to flatten the pieces. Season with salt, pepper, garlic powder, and italian seasonings. Dip the chicken in egg wash followed by the fish fry. Keep all chicken ready. Heat oil in a stainless steel pan.  Add the chicken and cook on low/medium heat on both sides.  Cook chicken till white in the center. Remove and set aside.

2. In the same pan, heat some butter and olive oil. Add 2 cloves of finely chopped garlic. You may have to add some milk to scrape off the pan.  When garlic turns aromatic, add finely chopped red onions. When onions turn translucent, add the milk and chicken stock and stir. Let come to a bit of a boil. Add salt, pepper, onion powder, and garlic powder and stir.  Add both the cheeses and blend well.  Add the bbq sauce either 1/4 cup or 1/2 cup depending on your taste.  Mix well and add the pasta to the pan.  Toss well.

3. Heat the oven to 350F.  Pour the pasta in a 8 inch circle pan.  Sprinkle some panko crumbs followed by Mexican Four Cheese blend on the pasta.  Bake until cheese melts. Serve hot.

Karari Macchi

Ingredients:
2 catfish filets, cut into bite size pieces
Shaan Chicken tandoori bbq masala
1 tbsp ginger garlic paste (Half for the marinade and Half for the vegetables mix)
1/2 cup yogurt
1 tbsp turmeric powder
1 tbsp red chill powder
Salt
1 or 2 green chilli, slit lengthwise
1 tsp soy sauce
10 curry leaves
2 small green peppers, thinly sliced
1 medium red onion, thinly sliced
Green onions for garnish

1. Marinate the fish: Clean and pat dry the fish. Cut into small bite size pieces. In a bowl, combine the yogurt and generous portion of Shaan Chicken tandoori bbq masala and beat well.  Now, drizzle some olive oil over the fish pieces, followed by the yogurt paste, ginger garlic paste (1/2 tbsp), turmeric and red chilli powder, and salt.  Gently toss and let sit aside for atleast half hour. Note: Very little salt is needed since the Shaan masala is already a little salty!

2. Heat oil.  Add the green chilli (2 if you want it spicier). Add the curry leaves. When lighty toasted, add the onions and green peppers and remainder of the ginger garlic paste.  Keep on medium high flame and cook - do not cover! You want the vegetables to have a bit of a crunch.  Add the soy sauce and some salt.  Mix well and set aside.

3. Heat a little more oil if necessary.  Add the fish pieces and allow them to cook for 5 minutes each side.  Gently flip so as to avoid breaking the fish. Cover and cook for another 5 minutes or so. Check to see if the fish is done. Fish cooks very fast so do not overcook it. Now add the onions and green peppers mix to the pan and gently toss so it coats the fish. Note: Yogurt will leave water when you cook it. Towards the end of the cooking process, turn the heat up so that the water will evaporate.

Serve and eat hot.