Introduction: A mild and extremely flavourful dish brought to India by the Mughals, who decided to cook things in nut pastes. Goes great with boiled white rice or chapatis. This recipe is based on the book by Shehzad Husain and Rafi Fernandez that I got from Bryan a while ago. The ingredients and proportions were tweaked on-the-go during our Skype cooking session. The book claims this is a low-fat recipe, but it's too delicious to be that.
Ingredients:
Chicken, boneless, diced - 400 g
Onions, quartered - 2 medium
Tomato purée - 2 tbsp (or use two tomatoes and some juice from a can)
Cashews, unsalted - 125 g (about 1 cup?)
Garam masala - 1.5 tsp
Ginger-garlic paste - 1 tbsp
Red chili powder - 1 tsp (or spicier, if you like)
Lemon juice - 1/8 cup
Turmeric powder - 1/2 tsp
Salt - 1.5 tsp
Yogurt, plain, low-fat - 125 g (about 1/2 cup?)
Vegetable oil (ghee, if available, but then the dish won't be low-fat) - 2 tbsp
Coriander leaves, chopped - 5-6 strands
Sultanas (golden raisins) - a generous handful
Button mushrooms, quartered - 2-2.5 cups
Cooking time: 30-45 min
Servings: 4-5
Method:
Making the cashew nut paste:
Place the onions in a blender with half a cup of water and blend well. Add the tomato purée or paste and blend. Add the garam masala, ginger-garlic paste, chili powder, lemon juice, turmeric, salt and yogurt and blend. Slowly add the cashews and blend into a slightly coarse paste, adding water *in small amounts* if necessary. NOTE: You may want to pour out/reserve half of the blended paste to make room for the cashews. You can then slowly add the reserved portion to make the paste -- this way you can control the amount of water added.
Heat the oil in a wok and fry the paste for a few minutes on medium heat, stirring continuously to make sure it doesn't burn (a tiny bit of burnt cashew paste is OK -- gives it a rich golden brown look). Reserve 1 tbsp of coriander leaves for garnish, and add the rest to the paste. Add the raisins and chicken and cook for a couple of minutes. Now add the mushrooms and pour slightly more than a cup of water (or enough to cover the mushrooms at least partially) and mix well. Cook covered on a low flame for 10 min. Cook longer if the chicken isn't cooked through or the sauce isn't thick enough. Garnish with the reserved coriander leaves and serve hot.
Author: Shrinkingsodacan
Source: "Indian: Deliciously Authentic Dishes" by Shehzad Husain & Rafi Fernandez
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, July 14, 2011
Tuesday, June 7, 2011
Murgh Saagwala (Chicken in Spinach)
Ingredients:
Chicken breasts, diced - 2
Spinach, frozen (thaw a bit, but without additional water) - 3/4 kg
Onions, sliced thick - 2
Tomatoes (diced if fresh, whole if canned) - 4-5 small
Ginger-garlic paste - 1.5 tbsp
Garam masala - 1.5 tbsp
Turmeric (optional) - 1/2 tsp
Red chili powder (optional) - 1 tsp
Cloves - 4
Cardamom seeds - 1/2 tsp
Bay leaves - 1-2
Heavy cream - 2 tbsp
Vegetable oil - 2 tbsp
Time (prep+cook): about 40 min
Servings: 2-3
Method:
Heat the oil. Add cloves, bay leaves and cardamom and fry for a couple of minutes to release the aroma of the spices. Add the ginger-garlic paste, mix well and add the onions. Stir fry until the onions are golden brown. Add the tomato pieces (if using canned tomatoes, add as little juice as possible). Cook for 5-10 minutes. Mix in salt, garam masala and turmeric (optional). Cook until the oil separates to the sides. Add the chicken and cook on a medium flame until the pieces are cooked through (up to 15 min). Now add the thawed spinach, mix well and cook covered on a low flame for 10 min. Stir in the heavy cream and simmer for about five minutes. Serve hot with rice or chapatis.
Author: Shrinkingsodacan
Source: Inspired by this recipe.
Chicken breasts, diced - 2
Spinach, frozen (thaw a bit, but without additional water) - 3/4 kg
Onions, sliced thick - 2
Tomatoes (diced if fresh, whole if canned) - 4-5 small
Ginger-garlic paste - 1.5 tbsp
Garam masala - 1.5 tbsp
Turmeric (optional) - 1/2 tsp
Red chili powder (optional) - 1 tsp
Cloves - 4
Cardamom seeds - 1/2 tsp
Bay leaves - 1-2
Heavy cream - 2 tbsp
Vegetable oil - 2 tbsp
Time (prep+cook): about 40 min
Servings: 2-3
Method:
Heat the oil. Add cloves, bay leaves and cardamom and fry for a couple of minutes to release the aroma of the spices. Add the ginger-garlic paste, mix well and add the onions. Stir fry until the onions are golden brown. Add the tomato pieces (if using canned tomatoes, add as little juice as possible). Cook for 5-10 minutes. Mix in salt, garam masala and turmeric (optional). Cook until the oil separates to the sides. Add the chicken and cook on a medium flame until the pieces are cooked through (up to 15 min). Now add the thawed spinach, mix well and cook covered on a low flame for 10 min. Stir in the heavy cream and simmer for about five minutes. Serve hot with rice or chapatis.
Author: Shrinkingsodacan
Source: Inspired by this recipe.
Thursday, September 27, 2007
Stewed Chicken
1 chicken, cut in six pieces
1 kg of tomatoes (I used 2 red and 1 yellow)
700g of green peppers (pablano or anaheim type)
3 onions (diced)
3 garlic cloves
1 glass of white wine
1 bouquet garnis (3 stalks of parsley, 1 sprig of thyme and 1 bay leaf, tied together with a string), oilive oil, pepper, salt
Method:
Heat up 4 table spoon of oil in a large pan. (actually I used butter here)
Cook onions until golden, add garlic and green peppers. Cook for 5 minutes.
Wash and peel the tomatoes (put in boiling water for 30 sec first to peal them easily). Dice tomatoes, add to pan with pepper and onions. Cover, cook for 20 minutes.
In another pan (shallow), add 4 table spoon of olive oil, and golden the chicken, salt and pepper to taste. Add the chicken to the pan with the onions, peppers and tomatoes.
Add the white wine and the bouquet garnis, cook for 35 minutes.
Time: 1 hour
Servings: 4-8 (for just the chicken)
4-6 if you make it more like a soup/stew
Author: Megan
Source: Nor (who translated it from a french cookbook)
Note:
I cooked the chicken actually for like an hour,
adding most of a bottle of white wine, and then
let it cool. This way the chicken falls right off
the bones. At the end I added a can of white beans
as well (Cannelini) for extra fiber and starch.
I also used a happy chicken from springfield farms
off falls road. Down the road is a farm stand
where you can pick up the tomatoes, peppers, onions.
It turned out most excellent.
1 kg of tomatoes (I used 2 red and 1 yellow)
700g of green peppers (pablano or anaheim type)
3 onions (diced)
3 garlic cloves
1 glass of white wine
1 bouquet garnis (3 stalks of parsley, 1 sprig of thyme and 1 bay leaf, tied together with a string), oilive oil, pepper, salt
Method:
Heat up 4 table spoon of oil in a large pan. (actually I used butter here)
Cook onions until golden, add garlic and green peppers. Cook for 5 minutes.
Wash and peel the tomatoes (put in boiling water for 30 sec first to peal them easily). Dice tomatoes, add to pan with pepper and onions. Cover, cook for 20 minutes.
In another pan (shallow), add 4 table spoon of olive oil, and golden the chicken, salt and pepper to taste. Add the chicken to the pan with the onions, peppers and tomatoes.
Add the white wine and the bouquet garnis, cook for 35 minutes.
Time: 1 hour
Servings: 4-8 (for just the chicken)
4-6 if you make it more like a soup/stew
Author: Megan
Source: Nor (who translated it from a french cookbook)
Note:
I cooked the chicken actually for like an hour,
adding most of a bottle of white wine, and then
let it cool. This way the chicken falls right off
the bones. At the end I added a can of white beans
as well (Cannelini) for extra fiber and starch.
I also used a happy chicken from springfield farms
off falls road. Down the road is a farm stand
where you can pick up the tomatoes, peppers, onions.
It turned out most excellent.
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