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Chicken

Feb 232016
 
Tequila Lime Chicken Wings

Before I get on with the Tequila lime chicken wings, allow me to start this post with a fun memory of my Dad. When we moved to the US, a little under a decade ago, my daughter missed family back home. So she would call up her grandparents – my parents, and talk to them. They talked for hours and she would give them glimpses of life she was adjusting to.

Tequila lime chicken wings

 

One day I get a frantic call from my Dad after my daughter hung up the phone. He wanted to know “what does buffalo wings mean”!! He really did think it had something to with a buffalo. I could sense where this was headed. And a huge smile spread across my face. Being a Hindu, the meat from bovines is off limits. So he was wondering why I let my kid eat buffalo and what kind of meat is buffalo wings.

Tequila lime chicken wings

Tequila lime chicken wings

 

We did the explaining about the origin of the sauce and the chicken wings and tried to explain that no buffaloes were hurt during the process, only poor chicken. But It took some convincing. And every-time after this, my daughter would roll with laughter at the mere mention of Buffalo wings for quite some time.

My first introduction to chicken wings being a dish by themselves was when I ate Chicken Lollipops. Lollipoped chicken is a common snack in Hyderabad and boy do they know how to make those irresistible.

Tequila lime chicken wings

 

Now back to chicken wings and the Tequila Lime Chicken Wings. These wings are crisp on the outside, juicy inside with flavors of citrus, spice and Tequila. I pressure cooked the wings first to make them tender without drying them out. And then added the spices and tequila. Bake and Done. You could fry them and then dunk them into a tequila lime sauce, but if you believe me, these were great and I don’t see how frying would improve anything except the fat content.

 

 

Tequila Lime Chicken Wings

I had to save a few wings after steaming for my teen who doesn’t like anything with alcohol. Not even when it’s mostly cooked off. She poured a ton of hot sauce over the plain ones after baking and said she loved them.

Tequila Lime Chicken Wings

Why make  Tequila Lime Chicken Wings ?  Because it is Progressive Eats time of the month and our theme is Boozy Cooking. Hic. I cook with Tequila and sometimes I even add it to the recipe *Source Unknown* And for more Boozy recipes check out what the Progressive Eats bloggers have come up with!

Boozy Cooking

Appetizers
Soups
Main Course
Desserts

Tequila Lime Chicken Wings

Tequila Lime Chicken Wings

Ingredients

  • 2 pounds Chicken Wings
  • 1 C Water
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp Aleppo pepper crushed/ chilli flakes
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper ground - to taste
  • 1/2 C Tequila
  • Zest of 1 lime
  • 1/3 C Lime juice
  • 2 Tbs brown sugar

Instructions

  1. Put the one cup of water in your pressure cooker
  2. Put a trivet or steaming basket inside the pressure cooker
  3. Add in the chicken wings
  4. Pressure cook for 10 minutes in an electric pressure cooker/ 7 minutes in a stove top one
  5. Allow to release the pressure naturally - about 30 minutes
  6. While the wings are cooking and then cooling, make the marinade
  7. Put the zest of lime, lime juice, salt, brown sugar and tequila in a bowl and mix
  8. Mix the rest of the dry ingredients together and then toss into the marinade
  9. Once the pressure releases from the cooker, place the cooked wings on a baking tray lined with parchment paper
  10. Brush with the marinade on both sides
  11. Reserve the rest of the marinade
  12. Let the wings sit in the fridge for at least 30 minutes
  13. Bake in a preheated oven at 425*F for 10 minutes, then turn them over and cook for another 10 minutes on the other side.
  14. While the wings are baking, in a small saucepan cook the remaining marinade until shiny and slightly thickened
  15. When the wings are cooked through, dunk them into the saucepan and toss to coat
  16. Serve with some crunchy salad

Notes

If you don't use a pressure cooker, you can steam the wings for 10 to 15 minutes and then follow the same method. Increase baking time by about 10 minutes.

http://dev.spiceroots.com/tequila-lime-chicken-wings/

Tequila Lime Chicken Wings

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Boozy Cooking and is hosted by Megan Myers, who blogs at Stetted. For our Boozy Cooking dinner, we all created recipes using beer, wine, or spirits.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Mar 312015
 

chiken satay

There are some dishes that open your senses to the possibilities of an adventurous and pleasing relationship with a new cuisine. The Malaysian chicken Satay is one of those dishes. Eating Satay in Malaysia or Singapore is an experience in itself, one that I was fortunate enough to be part of a long time ago. It was my first introduction to the Malaysian cuisine and street food and I was hooked.

chiken satay

 

The most interesting lesson was how to order the satay. Here I was sitting with a bunch of locals, drinking some beer on the patio of a restaurant and ordering satay from the nearby cart. I asked for one skewer. The silence that followed and the eyes that rolled after my order are hilarious in retrospect. But at that moment, I felt I probably said something insulting. After the eye rolls, I was informed, between unstoppable giggles, that satay is ordered by dozens at the very least! Well! I learned fast. Because once I tasted the sweet, salty, nutty, meaty goodness – I made them buy me dozens of satay sticks all through my stay.

Chicken Satay

 

Well, now you know that I will be serving the satay by the dozens and this is the appetizer for our Progressive Eats Dinner for March. This month’s theme is Asian Feast and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. To be able to fit an entire Asian feast into one Progressive Eats dinner party is an impossible task. So we are bringing you sample dishes from some of the Asian countries and hope you enjoy our samplings for this month. Join us and make something unique and delicious!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

Chicken Satay

Chicken Satay

Ingredients

  • 2 pounds skinless chicken thighs and breast cut into bite size pieces
  • 1 Tbs oil
  • 30- 40 wooden skewers, soaked in water overnight
  • To make the Marinade
  • 2 Tbs coriander seeds
  • 2 Tbs cumin seeds
  • 1/4 pound shallots
  • 5-6 cloves of garlic
  • 2-3 Tbs Galangal minced or ginger minced
  • 4 stalks tender part of lemon grass
  • 2 tsp low sodium soy sauce
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 2 Tbs palm jaggery or coconut palm sugar
  • To serve
  • Cucumber and onions Slices
  • Satay Sauce ( Recipe coming up soon)

Instructions

    Marinade
  1. Dry roast coriander and cumin seeds over medium/low heat till fragrant. Blend with shallots, garlic, lemon grass and galangal into a smooth paste. Mix in the rest of the ingredients for marinade and blend everything together. Add it to the chicken and mix to combine and let it marinade for a few hours.
  2. After the few hours, thread the chicken onto the soaked skewers and grill on medium high for about 5 minutes on each side. Once all the chicken is grilled, Place in a preheated oven at 400* F for another 10 minutes, until cooked through.
  3. enjoy with cucumber garnish and satay sauce.
http://dev.spiceroots.com/chicken-satay/

 

progressive-eats-logo

Here is the rest of the dinner menu. Enjoy!

Appetizer
Salad
Soups
Main Course
Bread
Veggies/Sides
Drink
Dessert

 

 

Aug 032014
 

chicken xacuti

 

Goa – the land of the Vindaloo and cashew Fenny and fish curries, abundant sea food and just the place for a perfect beach vacation. It was on one such idyllic vacation, more than a decade and a half ago that I discovered Goan Cuisine. As a young and inexperienced tourist (not traveller) my plan was to see all the places everyone thought I should see and check them off the list.

I did see the places and take in the sights in a rather touristy manner, I however stumbled upon Goan cuisine on the Baga Beach and was instantly hooked. Though the beach boasts of multi cuisine restaurants and fine dining options, it was the food from the shacks that hit home.

chicken xacuti-3

Goan food draws on different cultural influences – Portugese being the main one . There are notable influences from Brazil, France, African, Arabic, konkan to name a few. I think that makes it a truly unique cuisine.

chicken xacuti

 

The chicken Xacuti, pronounced as Shakuti, is one of the dishes I was introduced to a long time ago on my first vacation to Goa. On my subsequent trips for work or vacation I ensured that I try as many dishes as I could.

The spicy, coconut flavored chicken xacuti takes some muscle and time. You need to freshly grind the spices and slowly roast them too. But it is worth every second you spend sweating it out in the kitchen.

 

Chicken Xacuti

Chicken Xacuti

Ingredients

  • 2 pounds – 2.5 pounds chicken, skin removed, cut into medium size pcs
  • 2 tbs ginger garlic paste ( ginger and garlic in equal proportions)
  • 1 tsp tamarind paste
  • ¼ tsp nutmeg powder
  • Salt to taste
  • 4 tbs oil
  • For Xacuti Spice Paste ( Xacuti Masala)
  • 10 – 12 dry red chillies whole, stems removed ( Kashmiri preferred)
  • 1 tsp ground turmeric
  • 1 C onions, sliced thin
  • 2- 3 green cardamoms
  • !For Dry roasting :-
  • 1 tbs coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • ½ tsp peppercorn
  • 4 tsp poppy seeds
  • ½ tsp cloves
  • 2 brown cardamoms (only the seeds.. discard the shell)
  • 1 inch piece of cinnamon
  • ½ star anise
  • ¾ C grated fresh coconut
  • 1bay leaf

Instructions

    Make the Xacuti paste
  1. Heat a cup of water and add in the red chillies to it. Let them soak.
  2. Take a small pan and slowly dry roast the spices on low heat. Be patient, increasing the heat will result in burnt spices. When the spices will start emitting a slightly smoky aroma and the coconut will start to look lightly browned, you will know your spices are ready.
  3. Allow to cool slightly and blend into a fine powder.
  4. Saute the onions in 2 tbs oil, until slightly browned. Blend the onions and the red chillies along with the water and the powdered roasted spices, turmeric, green cardamoms and salt in to a smooth paste.
  5. Cook the Chicken
  6. Heat the remaining oil in a large pot, add in the ginger garlic paste and cook until fragrant. Add in the Xacuti paste fry it up until oil starts to show up on top.
  7. Add in the chicken and mix it all. If you need to add water at this stage because the spices are sticking to the base, add in about ½ c water.
  8. Cover and let it cook for about 20 minutes, until the chicken is cooked through and the gravy is thick.
  9. Mix the tamarind paste with 2 tsp of water and add it in. Mix and cook for another five minutes. Sprinkle the nutmeg and cover and let it rest before serving with pao or rice.
http://dev.spiceroots.com/chicken-xacuti/

Aug 182013
 

Dahi Chicken, Chicken in yogurt sauce

 

So you have been wanting to cook an Indian style chicken dish but the usually long list of spices, chopping of unlimited onions and frying things in copious amount of oil makes you think, “ May be next time!”  Fear not. You are normal. Phew! But you knew that didn’t you?

Okay! let’s try this again. Fear Not! Help is at hand. There – that makes more sense on a recipe blog.  So today, we will take a detour from the usual long list of ingredients and tedious methods of cooking. Today we will keep it simple and delicious – just the way Indian home cooking is. Wholesome, nutritious and not very fussy.

With just a few spices and not much fuss, the chicken in yogurt sauce is a fix it and forget it kind of a recipe.  Serve it with soft bread or rotis and a side of dal, stir fried greens and enjoy the bliss.

 

Chicken in yogurt sauce

 

Chicken in Yogurt Sauce – Dahi Murgi

Chicken in Yogurt Sauce – Dahi Murgi

Ingredients

  • 1 whole chicken cut into curry style pieces
  • 1 C plain low fat yogurt
  • salt to taste
  • 1/2 tsp turmeric
  • 1/2 tsp hot red chili powder
  • 1 medium tomato, chopped
  • 2 cloves garlic
  • 1 bay leaf
  • 1 stick cinnamon
  • 2 cloves ( slightly crushed)
  • 1 green cardamom
  • 1 tsp ghee
  • 1 tsp mustard seeds or cumin seeds

Instructions

  1. Marinate the chicken with turmeric, salt and yogurt for at least 30 minutes.
  2. Heat up a big dutch oven, add in the chicken along with the marinade, the bay leaf, cinnamon, cloves , cover and cook for about 30 minutes on low heat.
  3. Add in the tomato and chili powder and cook until the tomatoes look all mushy and done. Add in the green cardamom after crushing it slightly.
  4. Heat the ghee in a separate pan. Add in the mustard seeds / cumin seeds and wait for them to splutter. Add in the garlic and let it change to a nice shade of light brown. Add this tempering to the chicken. Mix it all into the chicken.
  5. Garnish with freshly cut slices of tomatoes and a little cilantro.

Notes

You can also cook this to a drier consistency and put it under the oven broiler for a couple of minutes to make it smoky.

http://dev.spiceroots.com/chicken-in-yogurt-sauce-dahi-murgi/

Jul 202013
 

Har kas ki dad tan ba bala iman az ballast
Viran kuja zi mauj shavad khana-i-hubab ― Ghani Kashmiri

 (He who plunged into difficulties is free from difficulties,  How can the house of a bubble be smashed by a wave)

His full name was Ghani Kashmiri Mirza Muhammad Tahir, a Kashmiri Poet who was acknowledged in Iran as a great master of Persian Poetry.  Persian was the language of the court in Kashmir in the 14th century. The Persian language is till date learned, mastered and spoken in Kashmir.

I grew up listening to Farsi (Persian) poetry with my grandfather. He would recite a couplet in Persian and challenge us ( me and my siblings) to explain its meaning. At that time, we all thought it was a fun game and Grandpa was trying to make us learn a language. It’s only now that I understand the true meaning of the deep poetry he made us a part of and I wish I had paid more attention.

The Kashmir connection to Persia doesn’t stop at the language. There is something else that connects us – the food. Herbs and spices – especially Saffron. So when I found this incredible dish of stewed mushrooms and chicken in liquid saffron, I could see the saffron fields of Pampore and Avanitpora in my mind. I was transported back home in a thought.

I just had to make the Chicken with Saffron and Mushrooms  or  Khoresht-e gharch.  Just had to!  This recipe is heavily adapted from New Persian Cooking  by Jila Dana-Haeri  &  Shahrzad Ghorashian.  It is a book you must have on your cookbook shelf.

Chicken with Saffron and Mushrooms

 

Chicken with Saffron and Mushrooms – Khoresht-e gharch

Chicken with Saffron and Mushrooms – Khoresht-e gharch

Ingredients

  • Juice of 1 Large lemon ( about 4 Tbs)
  • 6 -8 chicken drumsticks, skin removed and washed and patted dry ( you can use breast/ thigh also)
  • salt to taste
  • Black pepper to taste
  • 1 pound white mushrooms
  • 1tbs butter
  • 3 tbs oil
  • 1 1/4 tsp turmeric
  • 1/4 tsp saffron
  • 2 cups chicken stock or water
  • 2 tsp tomato puree
  • 3 C Finely chopped onions

Instructions

    Make Liquid saffron
  1. Heat about 4 - 5 tbs water. Put saffron in a small jar, add in the water, cover and let it sit for 10 minutes.
  2. Make the dish
  3. Put the chicken in a bowl, and add 2 tbs lemon juice, salt and pepper. Mix it in and let it stand.
  4. Wash and pat dry the mushrooms, slice them and keep aside.
  5. Heat half of the butter and oil and fry the onions in. Once the onions begin to brown, add in the chicken reserving any lemon juice in the bowl in which it was marinated.
  6. Add in the turmeric and mix and let it cook until chicken is golden on all sides. Now add in 2- 3 tbs of the liquid saffron, the reserved lemon juice and the stock/ water.
  7. Bring to a boil, cover and cook for 30 minutes on low heat.
  8. Take the remaining butter and oil in a wide pan and saute mushrooms in it.
  9. Cook the mushroom in batches.. there should be absolutely no water coming out of the mushrooms. Take care to not over cook them however. The idea is to have super crunchy sauteed mushrooms.
  10. Once the chicken is done and the gravy looks thick, add in the sauteed mushrooms, the remaining liquid saffron, the remaining lemon juice. Stir to coat the chicken and now add the puree. Mix everything and let it all cook for another 10 minutes. Serve with a saffron rice.

Notes

This recipe works best with wild mushrooms, but white mushrooms tasted great as well.

http://dev.spiceroots.com/chicken-with-saffron-and-mushrooms-khoresht-e-gharch/

Jun 182013
 

2013-06-08_16-52-04

“When you have come to the edge of all the light you have
And step into the darkness of the unknown
Believe that one of the two will happen to you
Either you’ll find something solid to stand on
Or you’ll be taught how to fly!”

– Richard Bach

This post for Ina Friday’s is long over due. I have been meaning to post this on the blog for quite a while but life happened in the meantime and this just got shelved. It’s been happening a lot to me lately. Despite my best intentions I just don’t know where the time goes. At the end of the day I take stock of things that I had put on my to do list and things that got done and it does show that a lot got done, but it also shows that a lot still needs to be done.

I wonder if age is catching up and I am just unable to do as many things as I used to do before. But that can not be an excuse. If nothing else, experience should teach me to multi task better. Eh? I will introspect on that one and see if I find out what’s going on.

In the meantime, what I did find out that making a chicken pot pie at home is deeply satisfying. Soul satisfying! And what made it more special was the fact that the teen loved it and asked for more. It was extremely satisfying to see her enjoy a comfy, homely dish with almost a reverence. She ate it in small bites, giving it all the time it deserved to be savored, morsel by morsel.

So may be I am after all doing something right. Raising a real food lover in this day and age is an achievement. Someone who can eat without having to have a TV or phone to look at, someone who cherishes family meal times and someone who thinks you are the best cook in the whole world. That feels like time well spent! Don’t you agree?

2013-06-08_16-49-23

To see what rest of the Ina fans are cooking in June , do visit these great blogs –

More Time at the Table  , Moveable Feasts , My Picadillo,  My Catholic Kitchen , There and Back Again

Bizzy BakesTherockymountainwoman,  Simple Nourished Living , Lady8Home , Just A Girl from aamchi MumbaiRia’s Collection

 

The following recipe is majorly inspired and adapted from : – Ina Garten

Chicken Pot Pie – Ina Fridays

Ingredients

  • 3 chicken breasts
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 1 stick unsalted butter
  • 2 cups chopped yellow onions
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 2 cups frozen peas
  • 1/4 C fresh parsley, chopped fine
  • For the pastry:
  • Pre made pastry dough

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside.
  3. Once cool, Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  4. Heat the chicken stock and dissolve the bouillon cubes in the stock.
  5. In a separate pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
  6. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  7. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
  8. Thaw the pastry sheets 30 minutes before you need to use them.
  9. Preheat the oven to 375 degrees F.
  10. Divide the filling equally among 4 ovenproof bowls. Divide the pastry sheet and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make some slits on top.
  11. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
http://dev.spiceroots.com/chicken-pot-pie-ina-fridays/