Margarita Grilled Chicken

Margarita Grilled Chicken is my favorite dish when I go to Chillis. I found this recipe online but made some changes to it. Enjoy!

Ingredients:
2 Chicken Tenderloins
Margarita mix
Tequila
1/4 cup Black Beans (canned beans drained)
Handful of Green beans (cooked in boiling water, drained)
Chipotle Seasoning
Cheese
Salt and Black Pepper
Garlic powder
Onion powder

1. Marinate chicken in a ziploc bag with 1/8 cup margarita mix and 1tbsp tequila. Marinate for atleast 2 hours.
2. Heat griddle When hot, add oil, add the chicken. Add some chipotle seasoning, salt, pepper garlic and onion powder. Flip after 3 to 4 minutes. Grill until no longer pink on the inside. (Since I am using tenderloins, they cook really fast. If you use chicken breasts, make sure they are pounded for tender results)
3. When cooked, add a little cheese over the chicken.
4. Add the black beans and green beans in the same pan. Season a little and keep the pan moving to coat the seasoning.

Serve hot. Makes 1 serving. 

Murgh Hari Mirch

Murgh Hari Mirch means Chicken with green chilies. You can make this dish as spicy as you want depending on the kind of chillies you use! But green chillies, cilantro, and garlic ginger is a must for this dish. And lime juice is just what you need to bring the dish together! The key to this dish is cooking it on slow heat and sauteeting constantly . This process is called bhunna in Indian cooking. This is a simple dish but just requires your time and patience - Enjoy!

1.5 lb chicken (about half of a whole chicken, but I only used bone pieces of that half chicken)
4 green chillies, remove the seeds
1 red onion, finely chopped
1 tsp turmeric powder
1 tbsp ginger garlic paste
1/2 tsp malvani masala or garam masala
Cilantro
Half tomato, remove pulp and diced (optional)
Salt

1. Wash and pat dry the chicken. Cut the chicken into small pieces. This shape of chicken pieces is characteristic of this green chilli chicken dish. You want them in small bite size pieces. And remember to use chicken with bones. If you do plan to add bone and boneless pieces, set the boneless pieces aside until the last stage of cooking. You can add the boneless pieces at that point since boneless chicken cooks faster than bone chicken. Drizzle some olive oil, salt, 1/4 tbsp ginger garlic paste, and 1/2 tsp tumeric powder and using your hands rub the turmeric into the chicken.

2. You will need a steel pan or skillet for this dish. Best is to use a kadai. Heat oil and when hot add the green chillies and let sizzle. Add the onions on medium heat and sautee the onions. Add remainder of the garlic ginger paste and sautee. Using a spatula, constantly keep stirring the contents. This is a Bhuna Chicken dish. Bhuna means slow cooking/roasting on low flame.

3. Now, add 1/2 tsp turmeric powder and some salt and mix. Again keep the heat low and constantly sautee the onions. Add finely chopped cilantro (About a handful)

4. Onions should be cooked, ie transclucent but not totally mushy. Now add the chicken making sure there is not water. From now till the end, you have to constantly sautee the chicken. THe more you sautee or bhuno, the better the dish will taste. Add some garam masala and keep cooking. At some point, you can cover and cook for a few minutes for the chicken to cook without burning. When you cover, it will leave some water in the dish. Check if the chicken is cooked. If yes, then turn the heat up a little and keep sauteeing till the water evaporates. Note that this is a dry chicken dish.

5. Towards the end, I add the chopped tomatoes and let cook for a few minutes. I added the tomatoes just for color but they are not necessary!

Garnish with lime juice. Serve hot. Since this is a dry dish and the chicken is sauteed so much, its best to eat it right away. If you let it cool, the pieces taste a little dehyrdrated. If your palate is towards the spicy side, keep the seeds on the green chilli. Also some green chilies are spicier than others, you be the judge. I used malvani garam masala which is not that strong but is bright red in color. You could use regular garam masla or kitchen king masala.

Saoji Chicken Curry

I do not know what I was more excited about today ?!! The actual Saoji chicken curry or the fact that we were going to eat the chicken curry with pav/bread instead of your regular rotis/rice.  Today's lunch is dedicated to those who grew up in India when chicken curry was made only on Sundays, when you waited till Mahabharat was over to go to the butcher, when garam garam pavs came wrapped in yesterday's newspaper, and when you got excited if there was a comic strip in color in that particular newspaper, and when you fought with your sibling over who will get the precious tangdi piece ;)

 

I have always wanted to know how to make this delicious dish that I had in India once. According to information I found online, Saoji Chicken is native to the Savji community from the Malva region of India. The food is known for its hot and spicy non vegetarian delicacies and savji masala in places where savjis are concentrated in large numbers. Majority of the savji people are non vegetarian and hence preparation of variety of meat dishes is very common in the community. Goat meat, chicken and fish forms major component of Savji cuisine along with other vegetarian dishes. Small family style restaurants called Savjikhanavali or Saoji Hotel / Bhojanalaya, found in large numbers in places like Hubli, Bangalore, Belgaum in Karnataka, Nagpur and Solapur in Maharashtra etc.
This recipe is taken from Sanjeev Kapoor's site. However, I found the recipe was way too masaledar/spicy for the amount of chicken used. So I have reduced the quantity of spices and also quantity of some ingredients. I also added the tadka piece in the end for color.

Ingredients and Method:

 

Chicken 2.5 lbs (Half of a whole chicken, cut up in small pieces)
2 medium onions
Spices:
2 tsp Coriander seeds
1 tsp caraway seeds
4 cloves
8 Black peppercorns
2 green cardammoms
1 black cardammom
2 bay leaves
1 inch cinnamom stick
4 dry red chillies (Byadgi mirchi - which are mostly for color)
1 tbsp poppy seeds
1/4 cup dry coconut
1 stone flower
2 tbsp ginger garlic paste
2 tsp kashmiri chili powder for color (mixed with a little water to make a liquidy)
Cilantro and lime juice for garnish

1. Wash and pat dry chicken. Cut into bite size pieces. Apply salt and half of the ginger garlic paste and set aside.
2. In a skillet, add some oil. Add the onions cut lengthwise.  Cook until they are brown in color. set aside.
2. In a flat bottom pan, dry roast all the spices ie from coriander seeds to stone flower on low flame and constantly stirring the contents so they do not burn. the contents will turn light brown and aromatic. This is when you know you are done. Set aside to cool a bit.  Now make a paste of the onions and the spices using a little water at a time.
3. In a pan, heat oil*. Add the remainder of the ginger garlic paste and sautee till the raw smell goes away. Now we braise the chicken a bit - Braising is the process of browning the chicken on high heat for a minute. This imparts a better flavor to the curry.  Pour the onion paste we made to the chicken and mix well until the chicken is well coated with the masala. Turn the heat to low/med and cover and cook the chicken for a good 20 to 25 minutes checking the curry intermittently. Towards the end of the cooking stage, say about 5 minutes into the end, add kashmiri chili powder water to the dish and mix well. Cook for a nother 5 to 8 minutes. Garnish with cilantro. Cover and set aside. You will see the tarri (masala oil) on the top layer! ENJOY this dish with bread - I used white kaiser rolls but wishing that I had those authentic Pau/Pav from India!


Note:
1. I would highly recommend using chicken with bones in this recipe.
2. When you take oil in step 3, you will need more oil than usual for the tarri (layer of masala oil) to appear on the top.
3. The chillies used should impart a reddish brown color to your dish. I have used kashmiri mirchi to bring that color out in this dish. You can skip that stage if you are not too keen about color.

 

Murg Achari

Ingredients and Method:

8 Chicken tenderloins
Marinade for chicken:
  - Olive oil
  - 1/4 tsp turmeric powder
  - 1/4 tsp red chilli powder
  - 1/2 tsp ginger garlic paste
  - 1 tsp Shaan tandoori bbq masala
  - 2 tbsp yogurt (only if you are going to grill the chicken*)

For the paste:
- 2 medium onions, finely diced
- 1/2 tsp ginger garlic paste
- 2 tbsp tomato paste
- 2 tsp Shaan Achar Gosth Masala
- Butter
- 2 to 3 tbsp of Kasoori Methi
- Heavy cream

Vegetables:
Cut 1 green pepper into square pieces. Microwave them in a bowl full of water for about 3 to 5 minutes. Peppers should be soft and cooked but not too mushy. Drain water and keep aside.

Step 1: Preparing the chicken.
Wash and pat dry the chicken. Drizzle olive oil and then marinate the chicken with the ingredients listed above and set aside for atleast 1/2 hour.  Bake the chicken in an oven. I used chicken tenderloins so they were cooked in about 15 minutes. If you use regular chicken breast, you may need more time depending on how big your pieces are. Do not overcook the chicken in this process, because when we add it to the curry it will continue to cook more. If you use chicken with bone, the cooking time will increase even more. Safe to use chicken breast or tenderloin if you are going to follow this recipe to the tee!
Note: For optimum results, this curry requires bbq grilled chicken. If you are going to grill the chicken, add the yogurt to the marinade. If you plan to cook the chicken in the oven itself, skip the yogurt as the yogurt leaves too much water.

Step 2: Making the paste
Alright - same as every curry we make...Heat oil, add the ginger garlic paste and stir until raw smell is gone on low heat. Add the onions and sautee till translucent. Add the tomato paste and mix the onions and tomato paste by adding a little water. now begins the cooking stage which will take atleast 20 minutes, keep adding water a little at time and cooking the paste until the onions and tomato paste form a thick lump. Add the Achar Goshth Masala 10 minutes into the paste cooking stage. Throughout this stage, use the spatula to what I call "Stabbing the onions".  Holding the spatula upright, stab the onions so they breakdown faster.  Now turn the heat high and let all the water evaporate, some oil should leave the sides of the paste. Set aside in another bowl.

Step 3: In the same pan, heat butter. Keep the heat on medium. Add kasoori methi and keep stirring the methi in the pan. Methi will burn quickly so keep working the spatula. Stir only for a few seconds. Add the onion tomato paste we made. Add the chicken and mix well. Add very little water and mix well. Add a little tandoori chicken bbq masala for color and mix well. Add a little heavy cream and mix. Cook on medium heat till the curry leaves some oil.

Achari Murgh is ready.

 

Chicken Lollipop

Chicken Lollipops are one of my favorite Indian Chinese dishes. If these babies were not fried, I would make them everyday. Perhaps I could bake them next time!!


Ingredients and Method:

Step 1: 4 chicken wings, makes 8 lollipops. Wash, pat dry and skin the chicken wings. Make chicken lollipops ** See below.

Step 2: Marinate the chicken in the following ingredients.  Rub well using your hands and set aside for 1 hour.

1/2 tsp ginger garlic paste
1/2 tsp vinegar
3/4 tsp soy sauce
Pinch of red food coloring
1 tsp ketchup
1 tsp chilli garlic sauce or sambal olek

Step 3: When ready to fry, make a batter with the following ingredients:

4  tbps corn starch
2 tbsp all purpose flour
Salt and Black pepper
1/2 of beaten egg
Make a thick batter set aside.

Step 4: Heat oil and when hot turn to medium heat.  Fry the lollipops by dipping in the batter. Fry it until browned on medium heat. Do not rush this process because the chicken will remain uncooked on the inside. Set aside on a paper towel. Reserve any batter that remains.

Step 5: Making the sauce.

1/2 tsp ginger garlic paste
1/2 finely chopped small red onion
4 scallions, white portion and green portion separated
1 tsp soy sauce
1 tbsp green chilli sauce
1 tbsp red chilli sauce
1 tbsp chilli garlic sauce
1 to 2 tbsp ketchup
Salt/Sugar
Remainder of the batter: By now the batter will thicken up quite a bit, add some cold water and whisk with a fork.

Heat oil.  When really hot, add the ginger garlic. Stir right away so that it doesnt burn. Add the chopped red onion and white portion of the scallions. Keep working your spatula.  Add the green part of the scallions.  When slightly cooked, add the soy sauce, green chilli sauce, Red chilli sauce, chilli garlic sauce or sambal olek, ketchup, salt, and pinch of sugar. Keep the heat on high and keep working your spatula. at this point, i added remainder of my batter that I mixed with water to the pan. The contents will thicken right away when you add the cornstarch.  So add a little more water and keep working your spatula. I added a little more red food coloring at this point because the color was brownish at this point. Adjust seasonings as per your taste.

Add the lollipops to this sauce and toss gently. Serve the lollipops hot with remainder of the sauce on the side.

Note: The thing to remember with Indo Chinese food is that you have to follow your taste when adding these ingredients using this recipe as a template. Garnish with some green onions.



How to make Chicken Lollipops:
1. Cut the chicken wings at the joint
2. Remove the skin
3. Using a knife gently loosen the fibers and muscle attached to the top of the chicken. When loosened, push the meat down with your fingers to make a ball at the end.
4. For the part of the wing that has two bones, remove one bone off. And then follow Step 3 again.

4 wings will give you 8 lollipops!
 

Chicken Jalfrezie

An Indian dish that hails from when the British ruled India, Jal frezie means a quick, spicy stir fried dish. I have shown a dry jalfrezie made with paneer or cottage cheese. This preparation is a curry style that one can consume with roti or rice. Since this dish is supposed to be spicy, there is an abundance of chillies and chilli powders. Adust seasonings to your taste! Happy Eating.


Method and Ingredients:

2 small chicken breasts, cut into pieces
1/4 red pepper, deseeded and cut ino squares
1/4 green pepper, deseded and cut into squares
1/4 red onion, deseeded and cut into squares
2 green chillies, slit and cut lengthwise
2 medium onions
1 tbsp ginger garlic paste
1 tbsp kasoori methi
1/2 tsp turmeric powder
1/2 tsp red chilli powder
4 tbsp tomato paste, mixed with a little water
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4  tsp garam masala powder
Pinch of cardammom and cinammon powder
Little vinger
Cilantro

Prep by marinating the chicken: Wash and pat dry chicken. Drizze olive oil.  Add 1/4 tsp each of red chilli powder and turmeric, a little salt, and mix well.  Set aside.


1. Heat oil in a pan. Add the green chillies and sautee.
2. Add ginger garlic paste and roast - do not burn
3. Add kasuri methi leaves and roast -Work fast as these contents can burn easily
4. Add the chopped onions and mix well.
5. Add turmeric and red chilli powder
6. When onions are soft and the masalas are mixed in well, add the tomato paste mixed with water, mix well and keep stirring till the masala incorporates well. You may have to add a little water at a time to cook the onions and tomato paste to one incorporated mush! Add all the other spices now - cumin powder, coriander powder, garam masala, a pinch of cinnamom powder, a pinch of cardammom powder and salt. 
7. Its time to add the chicken pieces. But make sure there is no water at this time. Lets roast the chicken in the masala on high heat so we can brown the meat at bit. After stir frying the chicken pieces for a few minutes, add a little water, add the veggies and mix well.
8. Cook uncovered for 4 to 5 minutes till the chicken and veggies are coated well with the masala.
9. Add some vinegar. Garnish with cilantro.

Note: You can even blanche (meaning add contents in hot water to partly cook them) the vegetables ahead of time. Do not overcook the veggies - they have to have a light crunch to them.
 

Murgh Makhni - Butter Chicken

Butter chicken or Murgh Makhni is the mother of all dishes when it comes to Indian food! You can either make it from scratch or use my "fool proof" version. Credit for this recipe goes to my amazing husband though who is one amazing cook. I use Shaans Chicken tandoori bbq masala - there are other ways to make butter chicken but if you want this recipe do not proceed ahead unless you have this masala!

Ingredients and Method:

Step 1:Marinate the chicken

2 chicken breasts (Mine were really thick ones from Costco, so I butterfly cut them and then cut into small pieces)
1 cup full fat yogurt (preferrably hung)
2 tsp red chili powder
2 tsp turmeric powder
2 tbsp shaan tandoori bbq masala
1 tsp ginger paste
1 tsp garlic paste
A little salt (the masala packets are loaded with salt already)

In a bowl, mix together all the ingredients. Drizzle some oil over the chicken and pour the marinade. Mix well. I truly find using my hands to mix the marinade in yields better results. Its all about the love baby! Set aside for 4 to 6 hours atleast. When ready, bring to room temperature. For best results, grill the chicken pieces in a BBQ grill. Or you can also cook them in an oven at 350F until meat appears white on the inside. Do not overcook as we have to still simmer the pieces in the curry. Its okay if the pieces are a bit undercooked. When you cook the pieces in n oven as opposed to the grill, the yogurt will leave some water. Reserve the water aside as you can use it in the curry.

Step 2: Making the curry

Butter (I used margarine!)
2 medium onions, finely chopped
1 tbsp ginger garlic paste
10 cashews, soaked in warm water for 10 minutes and blended into a t hick paste
1 tbsp kasoori methi (dry methi leaves) - An absoulte must!
2 heaping tablespoons tomato paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 to 2 tbsp Shaan Tandoori masala
1 tsp garam masala
Heavy cream (to your own taste but atleast 1/4 cup)

Spices:
1 bay leaf
Pinch of clove powder
1/2 inch cinnamon stick
2 green cardammoms, opened
1 tbsp kasoori methi - absolute must! (I like the taste of Kasoori so I generally add a little more than 1 tbsp!)


Heat butter in a pan. When hot, add the onions and start sauteeing them. Add the ginger garlic paste and cook until the raw smell of ginger garlic goes away. Add the tomato paste and mix well. Add a little water to get the paste going. Add the turmeric, red chilli, cumin and coriander powder. Add a little water a time and keep cooking the paste until the onions and tomatos are completely mushy and cooked.  Add the cashew paste and continue cooking for 5 minutes more.  Now add the Shaan Tandoori Bbq masala and continue cooking. Add a little water each time if the paste gets too dry. Butter chicken has gravy but its not watery. Set aside. When cooled, blend it to a thick paste.

Heat a little oil or butter in the same pan. Add a bay leaf, clove powder, cinnamon stick and cardammom. When fragrant, quickly add the kasoori methi and using your spatula keep whisking to avoid the methi from burning.

Add the blended paste and stir. Now add the chicken pieces and mix. You should have a thick gravy by now. Add a little water if necessary. Add the heavy cream as per your taste and dietary restrictions. But add a little at a time and stir after you add it each time. The color of the gravy should change from reddish to orange. You dont want the gravy too milky so add the heavy cream accordingly.

Serve with naan or jeera rice.
 

Lemongrass Chicken Curry

A quick and easy chicken recipe that will have you lickin' your fingers - if you eat Indian style that is :)

Ingredients and Method:

1 chicken breast
1/2 onion, finely chopped
5 stalks of green onion
1 or 2 green chillies, slit lengthwise
6 cherry tomatoes, cut into half
1/8 cup green peas, cooked in a microwave
1/4 cup coconut milk - dilute it with water
1/4 tsp turmeric powder
1/8 tsp turmeric powder for chicken breast
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tsp finely chopped and crushed lemon grass (you can food process it to a paste)

1. Wash and pat dry chicken breast. Cut the breast into half sideways if the breast is too thick then cut lengthwise. Drizzle with oil. Season with turmeric, salt and black pepper.
2. Heat oil in a pan. Add green chillies and sautee for a minute.  Add the onions and white portion of green onions and sautee on low heat till brownish transclucent.  Add a little water and continue cooking.  Add the turmeric powder, garlic and ginger paste, lemongrass paste, and continue cooking till a thick paste is formed.
3. Add the tomatoes and cooked green peas and sautee
4. Now turn the heat high, add a little more oil, and add the chicken breast. Keep the pan moving as the chicken cooks. Chicken breast cooks really fast so do not cook more than 3 minutes or so.
5. Now add the coconut milk and mix well. Turn the heat to medium and keep stirring. Add some salt.  Check for chicken's doneness before serving.
Garnish with the green part of the green onions.






 

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.

Malvani Chicken Curry

I was about 10 to 12 years old when we went to Konkan - a coastal region in Maharasthra for the first time. Konkan is the paradise of Maharasthra - dense tropical trees, intoxicating smells of fresh fruits such as mango, jackfruit and cashews, mind numbing tasty seafood and meat preparations in exotic Malvani spices, and the heavy monsoon rain that brings much needed relief from the summer heat. We stayed at our family friends house in a typical Waada - a unique villa specific to villages with a central courtyard that is usually teeming with family and kids.  The day we got there the entire village lost power. So you had 10 women in a small kitchen making this Malavni chicken and Vade in the dark on a Chool (An Indian style stove). And Lord knows that was probably the best thing I had ever eaten in my life. This is an attempt to make that chicken curry - I have not failed that bad I think :). Also the main ingredient in this dish is the Malvani Masala - now you cannot get that masala in the US. I got mine from India - But give me a few days and I am going to get the recipe from a Malvani household. Meanwhile, use a basic garam masala or chicken curry masala.

Ingredients and Method:
2.5lbs Whole Cut Chicken
Ginger/Garlic/Chilli paste : of 4 small garlic cloves, 1 tbsp ginger, 2 green chillies
Coconut Onion Paste: 1/4th cup shredded coconut & 1/2 medium onion (see recipe below)
1 tsp turmeric paste
1 tsp garam masala
1 tsp malvani masala
1/4 th cup chopped onion
Salt to taste

1. Marinate the chicken in the ginger, garlic, chilli paste. Set aside for 1 hour.
2. Add oil to a pan. When hot, add the 1/4 cup chopped onion and fry till translucent.
3. Now add the malvani masala and turmeric powder and roast for a few minutes.
4. Now add the marinated chicken and toss. Cover and cook for 10 minutes.
5. Now add the coconut onion paste and mix well and cook until chicken is white on the inside.

Recipe for Coconut Onion Paste:
1/4 cup shredded coconut
1/2 cup chopped onion
1 inch cinnamon stick
1 dagadphool
2 black peppercorns
1/2 tsp coriander sees
Pinch of fennel seeds
Pinch of cumin seeds
1 bay leaf
2 cloves
1/8 tsp khus khus or poppy seeds
In a pan, add all the spices and roast till aromatic on low heat. Add the onion and cocounut to the pan and roast on low heat until the mixture is light brown in color. Let cool. Then grind to a fine paste using very little water.

Note: When using a whole cut chicken, I usually separate the breast meat and add it to the pan to cook in the last stage since chicken breast cooks faster than thigh meat with bones.

Jerk Chick n Veg Soup

Sunday nights are always the dreadful "oh my God - I have to pack lunch for tomorrow" nights. Thank God for soups because with little changes in ingredients you have a brand new soup every time.  Last night as I got ready to make soup, I started thinking - I eat Jerk Chicken, Jerk Chicken wings, Jerk Beans, why not Jerk Soup. For those who do not know what Jerk is, it is a special signature spice concoction used in Jamaican foods - very pungent, very spicy.  However you can get different spice levels based on the brand of Jerk seasoning you buy. For instance, I have Buffalo Wild Wings Jerk Sauce and its sweeter than its spicy. In my soup, I used Juliana's Jerk Spice (http://www.tijulecompany.com/juliana.php).

Ingredients:
1 chicken tenderloin, poached
2 small cloves of garlic, finely chopped
1 inch ginger piece, chopped
1/2 green pepper, smal bite size pieces
1/2 red onion, finely chopped
1/2 cup frozen corn
1 stalk of celery, small bite size pieces
1/2 cup pinto beans, canned
2 tbsp jerk seasoning
4 cups of chicken broth (depending on how watery you like your soup) or vegetable broth
Chopped fresh cilantro
Lime juice

1. In a stockpot, boil water. Immerse the chicken tenderloin for about 3 to 5 minutes. When it turns white, remove and set aside. Chop into small pieces. Set aside. Reserve liquid.
2. In another stockpot, heat oil. Add the garlic. When fragrant, add onion and celery.  Sautee until light brown and cooked down.  Add the green pepper and corn and stir well. Let cook for a good 8 to 10 minutes while stirring.
3. Now add the jerk seasoning and give it a stir.
4. Add the broth and stir. Let come to a boil on low heat.  You want the vegetables to simmer gently in the soup. Add the pinto beans. Cooking soup on high heat will cause the broth to evaporate and leave uncooked veggies. Add more broth depending on how soupy you want your soup.
You can add the chicken broth that we reserved from the poached chicken.
5. Add the cilantro and a squeeze of lime. 

Serve hot.

Pan Fried Jerk Chicken with Mango Rice and Cilantro Avocado Sauce

Life has gotten so busy in the past few months that I have not been able to blog religiously. I been super duper busy with my dance company and shows.  Wait what - you did not know - if you haev a minute do visit our dance page at http://www.facebook.com/#!/pages/Ishanya-Dance/194534043901862.  Anyhow back to my other passion - which is eating for which (un)fortunately I have to cook!

Here is a very very simple menu that you my enjoy:

Jerk Chicken
1. I used chicken tenderloins for this recipe. Coat chicken tenderloins with olive oil, garlic powder, onion powder, turmeric powder, black pepper and any Jerk Spice (available in local grocery stores). Toss well and set aside.
2. In a flat bottom pan, heat some olive oil. Coat the chicken in store bought fish fry mix. Gently place in the pan without overcrowding. Cook for 4 minutes on medium flame. Flip and cook for another 4 minutes. Now cover and cook for a few minutes. Uncover and cook for another 2 minutes ensuring that the chicken is white on the inside. Serve over the mango rice.

Mango Rice:
1/2 cup brown rice, cook in microwave accding to package directions.

1. In a stockpot, add butter.  Add 1/4 tsp chopped garlic.  Add the rice to the pot. Add 1/4th cup chicken stock and cover and continue cooking till tender on low flame covered.
2. When rice is tender, add chopped mango pieces (about 1 mango). 
3. Add 1 or 2 green chillies, some chopped cilantro, dash of onion powder, salt/black pepper, and lime juice.  Toss and serve with chicken.

Cilantro Avocado Sauce

1. Add the following in a blender and make a fine paste - 1/8 cup cilantro, 1 green chilli, and 1/4 clove of garlic.
2. Now add 2 tbsp sour cream and blend. 
3. Add half avocado and pulse the mixture twice or thrice. 
4. Season with salt, black pepper, onion powder, and some lime juice.

Serve as a side sauce.

Honey BBQ Chicken Pizza

1 Pillsbury Dough Roll (available in the frozen section in grocery stores)
2 chicken tenderloins
Veggies:
1/2 green pepper, thinly sliced
1/2 onion, thinly sliced (pref. red onions)
2 brussel sprouts (thinly sliced)
1 carrot (peeled and thinly sliced)
Mexican four cheese blend
Chipotle pepper seasoning mixed with olive oil

I. Marinade for the chicken
Mix olive oil with the following - garlic powder, salt, black pepper, italian seasonings, cumin powder, honey, paprika, red chilli powder. Set aside for atleast 1/2 hour.

II. Prep the dough
Open the dough roll as directions suggest. Unroll the dough, brush with olive oil.

III. Preheat the oven to 425F. Cover with foil. Grease the foil with olive oil.  Place the rolled out dough on the greased pan.

IV. Heat oil in a flat bottom pan. Cook all the veggies in the pan. Do not overcook the veggies - they should be slightly crunchy to taste.  Set aside. Cook the chicken -5 minutes each side covered on medium high.  Cut into bite size pieces.

V.  Sprinkle the veggies all over the dough leaving the sides of the pizza.  Using a brush, brush the chipotle mixed with olive oil seasoning throughout the perimeter of the pizza.  Then handfuls of cheese depending on how cheese you want your pizza. Then add the cooked chicken pieces.  Drop Bbq sauce in small dollops over the pizza. Bake according to the dough box directions.

Enjoy!

Grilled Chicken Wrap in Spinach Chapati/Wrap

Interested in killing two birds with one stone - Make a Palak Chapati or Spinach Tortilla.  A great option especially for little kids who are not veggie fans. You can use this palak chapati in various ways - Plain with pickle, as a base for pizza, or as a wrap or even as a flatbread depending on your choice. Here I stuffed the Spinach Chapati with grilled chicken and roasted vegetables - onions and yellow peppers; top it off with feta cheese or shredded four cheese; avocado and mayonnaise. I marinated the chicken in olive oil, garlic powder, salt, black pepper, and chipotle seasoning.

Ingredients and Method:

1 cup whole wheat flour
3 handfuls of spinach leaves
1/4 to 1/2 tsp garlic paste
1/4 tsp ginger paste
1 small green chilli
Lime juice

Tempering:
1/4 tsp cumin seeds
Dash of hing or asofoetida
1/4 tsp of coriander powder
1/4 tso of cumin powder

1. Blanche the spinach. I pressure cooked it. Let cool completely. Squeeze out all the water from the spinach. Reserve the water - you can use this for cooking.
2. In a blender, make a paste of the cooked spinach, green chilli, garlic, and ginger paste.  Add a a few drops of lime juice.  Do not add any water. It should be a thick paste. Add a pinch of salt.
3. Take flour in a pan. Pour the paste on the top. 
4. To this we will add the tempering - heat oil, when hot add the cumin seeds, when they sputter add the hing and pinch of coriander and cumin powder and turmeric powder. Pour over the flour and spinach.
5. Now knead the dough using a little water at a time and oil towards the end to work it all together in a pliable dough. Set aside for a few minutes.

Make parathas (folded with oil in layers) or chapati.

Methi Chicken Sukha - Fenugreek Chicken (Dry)

Methi or fenugreek leaves can be cooked in its true form - the leaves as a herb or as a spice through its seeds. One can also used dried methi leaves called Kasuri methi. All three of them can be obtained at your local Indian grocery store. Methi is known for its medicinal value and should be consumed on a regular basis. In the world of alternative medicine, methi is used for treating arthritis. It is also used to foster lactation by breast feeding mothers. The leaves usually found in Indian grocery stores have to be washed very well just like one would with any greens. The tender leaves part of the bunch is to be picked out and chopped finely to be used in this dish. Kasuri methi or dried methi leaves come in a ready to use box and is used as a garnish for many non vegetarian dishes.

Ingredients and Method:
1 cup chopped fresh methi leaves
1/2 small chopped onion
1 tsp chopped garlic
1 tsp chopped ginger
1/4 tsp red chilli powder
1/4 tsp turmeric powder for chicken marinade
1/4 tsp for the methi mixture
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp cumin powder
1/4 tsp coriander powder
Tandoori Bbq Masala (Shaan)
Heavy cream
2 chicken breasts or thighs

1. Wash and pat dry the chicken. Cut into bite size pieces. Drizzle olive oil on the chicken. Add the red chilli powder, turmeric powder, garlic and ginger, and 1/2 tsp of the tandorri bbq masala. Mix well and let marinate for atleast 30 minutes.
2. Heat oil in a pan. Add the cumin seeds and mustard seeds.  when they crackle, add the chopped onions.  Sautee for 5 minutes on low heat until the onions are brown.  Add the methi leaves and mix well.  Sautee for another 5 minutes.  Add salt, cumin powder, coriander powder, and turmeric powder.  Add a little water, cover and let cook for 5 to 8 minutes. The color should change from green to a deep green/brown. Set aside.
3. Add oil on a pan. Add the chicken. Let sear on high heat. Flip the chicken and let sear for another 2 to 3 minutes.  Now toss and cook for another 3 minutes.  Add the methi leaves back to the pan.  Toss and cook for 3 to 5 minutes.  Add a 3 tbsp of heavy cream and toss for another minute or tow.  Serve hot.

Sizzling Chicken and Cheese in Broccoli Cream Sauce

Ingredients and Method:

There are five parts to this dish:
1. Potatoes
2. Chicken and cheese
3. Rice
4. Vegetables
5. Sauce

1. Potatoes (For recipe click: http://slurpnburp-mithu.blogspot.com/#!/2012/01/skillet-rosemary-potatoes.html)

2. Make the sauce:  For a quick sauce, I used the Cream of Broccoli soup.  Heat butter in a pan. Add half of the cream of broccoli soup. Add 1/4 cup milk and stir vigorously until no lumps are formed.  Add 1/2 tsp worcestershire sauce, 1/4 tsp soy sauce, black pepper, and cajun seasoning. Stir until well incorporated.

3. Use about a cup or two of leftover white or brown rice. Heat butter in a pan. Add the rice. Add salt and black pepper, garlic powder and set aside.

4. Boil the veggies in a stockpot until tender. Drain. Heat butter in a pan. Add the vegetables. Season with salt, black pepper, garlic powder, onion powder, and dried parsely.

5. I used four chicken tenderloins. You can use two chicken breasts. Butterfly cut the chicken and wrap with saran wrap. Pound the chicken down. For details visit http://slurpnburp-mithu.blogspot.com/2011/03/kickin-chickin.html#!/2011/03/how-to_02.html
Season the chicken with salt and black pepper.  Add butter to the pan. Add the chicken. Cook covered for 3 minutes. Flip and cook covered again for 3 minutes. Flip the chicken one more time and cook uncovered. Run a knife in the middle to see if the chicken is white in the inside.

5. Now lets put everything together. Heat skillet really hot. Rub butter all over the skillet.  Add the potatoes, chicken, and rice and veggies as shown. Pour the half the sauce over the chicken. And add cheese on the top. Cover with a lid so the cheese will melt. Serve hot. (Remaidner of the sauce can be used as a side)

Chicken n Veggies Tettrazini

Traditionally, a tettrazini uses some kind of white meat with a base of onions, carrots, and mushrooms in a butter cream sauce with peas. I made a healthier version using more veggies and skipped the heavy cream using just full fat milk.

Ingredients:

Noodles:
2 cups wide egg noodles

Vegetables:
1/2 cup finely diced onions
1 clove garlic, finely diced
1/2 cup finely diced celery
1/2 cup finely diced broccoli
1/2 cup finely diced mushrooms
1/4 diced red pepper
1/4 diced green pepper
Salt, Black Pepper, Dried Thyme

Chicken: (Skip this step if you opting for a veggie recipe)
2 small Chicken tenderloins.

Sauce:
1/2 cup white cooking wine
1 tbsp all purpose flour
2 tbsp butter or margarine
1/2 cup chicken or veg stock

1/2 cup whole milk

Salt, Black Pepper, Dry Italian seasonings, garlic powder

Optional: Hot sauce or Red pepper flakes 
Shredded Mexican Four cheese

Method:

1. The Noodles:

Add noodles in boiling water.  Add some salt and olive oil to the pot. Noodles should be completely submerged under water. It should take about 8 to 10 minutes. When tender, drain the noodles in a colander (take all the water out). Run cold water on the noodles in the colander.  Drizzle some olive oil and toss. Set aside.

2. The Vegetables

Heat olive oil in a flat bottom skillet.  Add the onions and garlic.  Sautee till translucent.  Add the rest of the vegetables to the pan, add the seasonings (salt/pepper/thyme) and cook until tender.  Remove from pan and set aside.

3. The Chicken:

Heat butter or oil in the same pan. Season chicken with salt and pepper. Cook for about 4 minutes each side. Set aside. When cool, cut into small bite size pieces.

4. The Sauce:

In the same pan, heat 1 tbsp of butter.  Pour the wine and using a spatula loosen up the chicken dripping left on the pan. Add another 1 tbsp of butter.  When melted, add 1 tbsp all purpose flour. Turn the heat down and using a spatula whisk vigorously.  There should be no lumps in the flour. Add the stock and the milk and mix well. Turn the heat to medium. Add a dash of salt, pepper, italian seasonings, garlic powder, and hot sauce or red pepper flakes. Keep whisking with a spatula. The mixture will reduce and thicken up. Add the cooked noodles and the chicken pieces. Mix well.

5. Putting it all together:

Preheat the oven to 350F. Take an ovenproof dish. Butter the bottom of the pan. Pour the noodles mixture onto the pan. Top the pan with shredded cheese - I used Mexican Four Blend. You can use that or just shredded cheddar cheese. Bake for 15 minutes or until the cheese is bubbly.

Serve hot!

Chicken Pot Pie Soup

Chicken Pot Pie - the king of comfort foods. Bite size tender chicken pieces mixed with hearty vegetable soup covered with flaky pie crust and baked golden brown - just what you want to have on a cold wintery night.  This soup takes its inspiration from the pot pie itself.  Traditionally, a ROUX is the base to the soup - butter mixed with flour to make the base or gravy if you want to call it.  But, the modern woman of today like me, relies on Campbell to make all the creams - that of chicken/broccoli/asparagus etc.  Note that this soups are pretty high in sodium so either buy a low sodium choice or skip the salt or enjoy it all as is and skip the sodium on other things you eat during the day. I have used chicken broth here but you can substitute it with water to reduce the sodium intake.  For a vegetarian option, use cream of (any vegetable) and veggie broths. I did not have cream of chicken today so I used cream of asparagus and the dish turned out fine!

Ingredients and Method:

4 tbsp cream of asparagus (or cream of chicken or broccoli or asparagus will do)
1 and 1/2 cup of chicken broth or water
1/2 medium onion
1/2 green pepper
2/3 cup mixed vegetables (corn/beans/carrots/corn)
Cooked chicken pieces (2 chicken tenderloins)
1 small potato (small bite size pieces, cooked)
Salt and Black Pepper
Italian seasonings
1/8 tsp cayenne pepper

1. Heat oil in a stockpot.  Add chopped onions and green pepper. Sautee for 4 to 5 minutes.
2. Add the mixed vegetables, mix well, and continue sauteeing for another 2 to 3 minutes.
3. Add some water and cover and cook until the veggies are tender. Water should evaporate by now.
4. Now, take the cream of chicken in a small bowl and beat with a fork until no lumps are seen.
5. Add the beaten cream of chicken to the stockpot and stir well. 
6. Add very little salt, black pepper, and dash of Italian seasonings and cayenne pepper . Add the chicken pieces.  The mixture should appear quite thick at this time. Let cook for 2 to 3 minutes while constantly sauteeing it. 
7. Now add half of the chicken broth or water and stir. If you want a thinner consistency, add more of the broth or water.  Add the cooked potatoes. Cover and let the soup come to a boil on low flame.
Adjust seasonings as per your taste.

Serve hot.

Note:
1. I always used frozen mixed vegetables. Thaw them ahead of time.
2. Cook the potatoes either on the stove or in a microwave. Potatoes should not be overcooked. They will continue to cook in the soup. Alternatively you can cook the potatoes with the mixed veggies.
3. To cook chicken: Boil water in a stock pot.  Add the chicken tenderloins. Cook only for 2 to 4 minutes. Remove and cut into pieces. They will continue to cook in the soup.


For a slow cooker option:
1. Heat oil. Add the onions and green peppers and sautee for few minutes. Add mixed veggies and potatoes (uncooked) and the soup with water.  Sautee for 2 to 3 minutes. Add all the seasonings. Mix well. Add the chicken broth.
2. Add the contents to the slow cooker. Cook until veggies are tender.