Indianized roast chicken

I am back after another longish break from blogging but this time it wasn't work that got in the way. Something much more exciting, we were out on vacation. It was sun, sand, lots of great food and drink. I come back slightly darker than before (some may say sunburnt), recharged and refreshed and armed with lots of recipes that I can't wait to try. That will have to wait for another post though as today it will be back to Bombay for a recipe from my Mum's armoir.

This recipe was a favorite of ours while growing up. It could make a great Sunday lunch, a quick weeknight dinner or if we were really lucky a weekday lunch. It never failed to satisfy no matter when you ate it. This was also one of the first things I learnt to make when I started living by myself and its simplicity never ceased to amaze me. Don't let the name fool you, its no complicated roast chicken. In fact its not even roasted. I am not sure why my Mum called it roast chicken but it worked for her so I am not messing with the name. Anyway its just cooked on the tava (griddle) till it gets all browned up. Here is how it works, you marinate the chicken, put it in a pan and cook it till its done. Then you deglaze the pan, shred the chicken and throw it in the pan for an extra juicy, well integrated flavor. The possibilities are endless! 

Here is how I have tried it so far:
- On top of brown rice with some vegetables for a complete meal.
- Rolled up in a chapati/tortilla wrap with some onions, cilantro and lemon for a quick chicken kathi roll (as close as you can come to it)
- With couscous and a greek salad.

It would also be nice as:
- A very tasty sandwich filling 
- On top of a pizza for an Indianized chicken tikka pizza

If you do give this a try and come up with some more brilliant ways of putting this to use, let me know. Here is the recipe:

Ingredients:
Note: Boned in chicken works best here.
4 big chicken pieces with bone 
1/2 cup yogurt (I used plain non-fat)
1/2 teaspoon ginger and garlic each
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon salt
Juice of half a lemon

- Combine all ingredients for the marinade together.
- Marinate the chicken for atleast 30 minutes (longer the chicken marinates, better the flavor). Marinating overnight works best.
- Heat a heavy bottomed pan and coat with oil.
- Add chicken pieces along with the marinade. Cook covered till the moisture disappears and chicken is browned and cooked, turning in between.
- Remove chicken pieces, add a little water to the pan to deglaze. Bring the sauce to a boil.
- Shred the chicken and add back to the sauce. Cook for another 2-3 minutes.

Serve with brown rice or wrapped in a chappati.

Chicken Xacuti

Have you been to Goa? You must if you haven't. Its not just the tropical heaven or the beach paradise its made out to be. Goa has a certain oomph factor that can only be experienced but not described. Endless stretches of beautiful beaches and water, tall palm trees, quaint Portugese style churches, bustling markets and of course the famous 'sosegade' attitude which translates to why do something now, when you can do it later. Do you need any more reasons to go to place a like this? I would be ready to move there as soon as possible and I haven't even started on the food yet!

Goa was a Portugese colony when the rest of India was under the British rule and the food bears evidence to strong Portugese influence. Especially in sweet sounding dishes like xacuti, sorpotel and vindaloo. These unique dishes combine Indian spices with vinegar in some cases, palm sugar in others and olive oil in still others. Of course no description of Goan food would be complete without mentioning the seafood. Some of the best seafood I have ever had has been in Goa. But if I have to do it justice, then it has to be a different post.

I last visited Goa in December 2005 and had some of the most memorable meals there. One such meal was in a restaurant which was literally on the beach! The tables were on the sand and you sat facing the water. If you stayed long into the night, you had the warm sea water grazing your feet. And of course the food was amazing. Sigh, I didn't want to leave!

To recreate the Goan food experience minus the beach I was on the lookout for Goan cookbooks for a while. After extensive research my Dad sent me this one: The Essential Goa cookbook by Maria Teresa Menzes. I loved reading this book with its witty anecdotes on Goan lifestyle and great recipes and this weekend I finally got around to trying something out of it. This chicken xacuti recipe is a shorter version from this book.

Xacuti is a really spicy chicken curry. The book recipe called for grinding together three different sets of ingredients. By any standard this is quite a long process. I tried to shorten it a little bit by using the ready made garam masala instead of grinding it fresh. The only ingredient I thought would be missing from this masala powder was fennel which I ground fresh and used. This is definitely a recipe with some amount of effort but the end result is sure worth it. Even if you are not sitting on a beach while eating it.

Chicken xacuti:

1 kilo chicken, cut into pieces

1 and half large onion

1/2 cup grated coconut

3 green chillies

3 large garlic cloves

2" piece of ginger

handful of cilantro

1 tablespoon garam masala powder

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/2 tablespoon fennel powder

1 teaspoon tamarind pulp, dissolved in a couple of tablespoons of water

salt to taste

- Grind together the green chillies, ginger, garlic and cilantro to make a paste.

- Clean chicken and marinate with the paste above. Keep aside.

- Heat a tablespoon of oil and fry half the sliced onion till its golden brown. Add the grated coconut and also saute till brown.

- With a little water, grind the onion and coconut mixture into a smooth paste.

- In a heavy saucepan, heat oil and add the rest of the chopped onion.

- Cook till onion is golden brown. Add a teaspoon of sugar to caramalize the onions.

- Add all the spices, including garam masala, red chilli, turmeric and fennel powder. Also add salt and mix well cooking for another couple of minutes.

- Add the marinated chicken and saute for 2-3 minutes.

- Add the ground coconut and onion mixture and cook for another 2 minutes.

- Add 2 cups of water and bring to a boil.

- Add tamarind pulp dissolved in water and bring to a boil again. Cook covered till chicken is cooked tender.

- Add lemon juice before serving. Serve with rice or chappatis.

Spicy chicken curry

This is the last recipe of 2009 and I wanted to make it memorable. Hence a post on chicken curry was fitting.

I find myself to be very contemplative on the last day of every year. It's almost like I think of everything that happened during the year and how all the memories fuse together. In my mind they end up kind of looking like this:

But this is actually the marinade for the spicy chicken curry! Growing up chicken curry was the Sunday lunch special at home so I have some fond memories associated with it. Over the years I have taken my Mum's recipe and modified it a tad bit with some additions of my own. The changes have mostly been in the marinade in which I add cilantro, little bit of onion, mint along with yogurt and all the usual suspects. I find the onion helps quite a bit in tenderizing the chicken even if its marinated only for an hour. The marinade is very fragrant and an enticing aroma envelopes your kitchen while the curry simmers. The last time I visited my parents in Mumbai, I made this curry for them and a couple of our neighbors were quite curious about the origins of this aroma!

Here is the recipe which will be my last entry for the Recipe Marathon on One Hot Stove. Being a novice blogger, I was quite intimidated by the prospect of blogging every day but I really enjoyed it. Nupur, thanks for coming up with this marathon!

Happy New Year everyone! I hope 2010 gives you everything you want and more!

Ingredients:

Whole spices:

3 cloves

1 bayleaf

7 peppercorns

half a cinammon stick

2 chicken breasts (Boned-in chicken can also be used)

1 and half large onion, chopped

2 large tomatoes, chopped

For the marinade:

3 tablespoons yogurt

1 1" piece of ginger

2 cloves garlic

handful of mint and cilantro

quarter of an onion

1 tablespoon lemon juice

1/2 teaspoon salt

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1 teaspoon garam masala powder

- Grind ginger, garlic, mint, cilantro and onion together with very little water.

- Combine with yogurt, lemon juice, salt and all the spices.

- Add chopped chicken breast and mix well.

- Marinade for atleast an hour or overnight if possible

- Heat oil and add all the whole spices. Saute till fragrant.

- Add chopped onion and cook till its golden brown.

- Add chopped tomatoes and cook for another 2-3 mins.

- Add marinated chicken and saute well.

- Add a cup of water and bring to a boil.

- Check seasonings and cook covered on a low flame till chicken is tender.

- Serve hot with chappatis/rice.