Pierna y muslo de pollo con hueso with coconut milk and Indian spices

Ingredients

For preparing the chicken:
1 kg pierna y muslo con hueso sin piel
2 tsp salt
2 tsp Kashmiri chili powder
1 tsp turmeric powder

For the gravy:
3 tbsp oil
1 large onion, finely chopped
4 chile arbol verde, slit lengthwise
1 handful minced ginger and garlic
1 large tomato, finely chopped
2 tbsp tomato paste, doppio concentrato
2 cups beans, cut into 2" pieces
1 tsp cumin powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chili powder
1 can coconut milk
1 lemon
3/4 cup coriander leaves, chopped

Method:
Coat the chicken with a mixture of the salt, Kashmiri red chili powder, and turmeric. Set aside while you prepare the gravy.
Set the Instant Pot to sauté mode. When hot, add the oil. Add onion and fry till soft. Add green chilies and fry until the onions start to brown. Add ginger and garlic and stir for a couple of minutes. Add tomatoes and cook until they are soft. Add tomato paste and cook until well integrated. If it sticks to the bottom, add water to deglase and continue cooking. Add the turmeric, chili, cumin, and coriander powders and mix well. Cook until the oil starts to separate, or about 8 min. Halfway through, add the beans and stir well. Add the chicken pieces and coat well. Cook for a couple of minutes and then add 1 cup of water. Pressure cook for 13 min and with 10 min natural release after which you can do a manual release. Uncover, turn to sauté mode (low) and cook until the liquid thickens. Add 1 can of coconut milk and juice from one whole lemon. Stir well and cook for a few minutes. Do not let the coconut milk boil. Check for salt, garnish with chopped coriander leaves. Serve on rice.

 Author: Shrinkingsodacan

Manglorean/Udupi Kori (chicken) Sukka (dry)

Ingredients: 

-- Chicken
2 chicken leg quarters with skin (about 1 kg, "pierna muslo Americano"), bone-in
Salt -- 2 tsp
Turmeric -- 1 tsp

-- Marinade
Ginger-garlic paste – 1 tbsp
Red chili powder (Kashmiri or medium-hot) – 1.5 tsp
Coriander powder -- 1.5 tsp
Turmeric powder -- 0.5 tsp
Lemon juice -- 1 tbsp

-- Sukka (dry) masala
Grated coconut (unsweetened) - 3/4 cup
Dried red chilies -- 4-6
Black peppercorns -- 1 tsp
Cumin seeds -- 1 tsp
Coriander seeds -- 1 tsp
Fennel seeds -- 1 tsp
Cloves -- 3
Green cardamom pods -- 2-3
Cinnamon -- 1-inch stick

-- Cooking
Coconut or avocado oil -- 3 tbsp
Mustard seeds -- 0.5 tsp
Curry leaves -- 2 sprigs
Onion, finely chopped -- 1 large
Water -- 1 cup
Optional ingredients:
    Tomato, finely chopped -- 1 medium
    Jaggery -- 2 tsp (if not available, replace with brown sugar)

Method:

1. Marinate the Chicken
Cut each leg quarter into 2–3 pieces (thigh and drumstick separated). Rub the pieces with turmeric and salt. Set aside for 10 min.
Add marinade ingredients. Mix well and let sit for 30 min minimum at room temperature, or refrigerate for 2–3 hours.

2. Sukka masala:
Heat a wok or thick-bottomed pan. When it starts to smoke, add each of the dry masala ingredients in one by one, stir for a minute or two (not more), and remove the ingredient onto a bowl. Repeat with the remaining ingredients. At the very end, add the grated coconut. Roast until golden brown (you will start to see it release oil). Cool and grind all the dry ingredients into a coarse powder. Set aside.

3. Cook the Chicken
In a wide pan, heat oil. Add mustard seeds and let them splutter.
Add curry leaves, then chopped onions. Sauté until golden.
Add marinated chicken. Press each piece down with a spatula, sauté for a few minutes or until it starts to change colour, then flip over and repeat.
Add 1 cup water. If adding jaggery/sugar, do so now and mix well. Cover and simmer on medium heat for 15–20 min, or until the chicken is cooked and tender. Stir occasionally. No need to brown the skin; the fat renders and adds depth.

4. Add Sukka Masala and Reduce
Add the prepared sukka masala to the cooked chicken.
Sauté on medium-high heat, stirring constantly until the masala thickens and clings to the chicken.
If using tomatoes, add them now and cook till softened.
Continue frying until oil begins to separate and the mixture becomes dry and aromatic (10–15 min). The chicken should be well coated and the skin slightly crisped.
The water must be fully absorbed and the consistency should be that of a dry paste. Remember this is a dry dish!

Garnish with chopped coriander leaves and serve with lime wedges. Enjoy with rice or chapatis.

Author: Shrinkingsodacan

Whole roasted cauliflower

Ingredients:
Cauliflower whole, medium, leaves trimmed -- 1

Marinade:
Yogurt, thick - 1/2 cup
Olive oil - 3 tbsp
Ginger-garlic paste - 1 tbsp
Salt - 1 tsp
Kashmiri red chili powder - 1.5 tsp 
Red chili powder - 1 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Lemon juice - 2 tbsp

Method:
– Rinse the cauliflower and pat dry. Slice away any brown bits.
– Whisk together the marinade ingredients in a large bowl.
– Rub marinade over all surfaces of the cauliflower, pour any remaining marinade into small openings between the florets.
– Wrap loosely in foil, place on baking pan and bake at 375 F for 25-30 min. [BAKE mode]
– Unwrap and roast at 425 F for 25 min. [AIR ROAST mode]
– For darker crispier crust, air fry at 450 F for final 5-8 min. [AIR FRY mode]

Slice into wedges and serve with dipping sauce (mayonnaise, tahini-lemon, Asian sesame dressing) and lemon wedges.

Author: Shrinkingsodacan 

Tandoori chicken with the Ninja DT251

Ingredients:
Chicken legs/thighs - 1 kg (big pieces preferable. I get four legs)

Onions, large, sliced - 2

Marinade:
Yogurt, thick - 1/2 cup
Ginger-garlic paste - 1 tbsp
Salt - 1 tsp
Kashmiri red chili powder - 1.5 tsp 
Red chili powder - 1 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Mustard oil or ghee - 1 tbsp
Lemon juice - 1 tbsp

Ghee for basting - 2 tbsp

Method:
– Whisk all the marinade ingredients together. Make deep cuts in the chicken and rub the marinade thoroughly over the chicken pieces. Refrigerate overnight.
– Take the sliced onions in a huge bowl. Add 1 tbsp salt and mix the salt into the onion pieces with your hands. Leave in a colander for 1 hour. Squeeze the onions to remove more water.
– Layer the Ninja DT251 pan with aluminium foil. Spread a little ghee over the surface. Place the onions evenly over the surface and gently place the marinated chicken on top (remove as much of the marinade stuck to the chicken as possible).
– Set the Ninja DT251 to Air Fry mode at 400 F. Cook the chicken for 10 min then flip, baste with 1 tbsp ghee, and cook for 10 more min. Flip over again and baste with 1 tbsp ghee. Set to Air Roast and cook for 5 min on each side or until both sides start to blacken and/or the onions are well browned.

Serve with lemon wedges and raita.

Author: Shrinkingsodacan 

Chicken soup

Ingredients
 Chicken thighs and legs - 4
Mirepoix - 4 cups (if possible, 2:1:1 ratio of onions:carrots:celery)
Moong bean sprouts - 1 packet
Stock - 7 cups (3 tbsp stock)
Garlic, minced - 6-8
Bay leaves - 3
Thyme - 1 tsp
Rosemary - 1 tsp
Black pepper, ground - 1 tsp
Coriander leaves, chopped - a handful
Lemon, juiced - 2

Method
Heat a skillet and add 1 tbsp of oil, spread uniformly. Place the chicken and lightly brown. Flip over and repeat. Set aside.

Bring a pot to medium heat, add 6 tbsp of oil. Lower the heat to medium, add mirepoix and stir well. Cook until soft (about 10 min). Add garlic and stir for a minute. Place the chicken on top of the mirepoix and add the stock. Add the bay leaves, thyme, rosemary, and black pepper. Cook on medium-low to low for 40 minutes. Remove the chicken and cut into smaller pieces (or shred) and put back in the pot. Cook for another 10 min. Garnish with chopped coriander leaves.

Serve with bread, lemon juice, and hot sauce.

Author: Shrinkingsodacan