eCurry - The Recipe Blog

This Saturday we had some magical weather in the midst of winter. It was gorgeous outside…January it is, but it was unbelievably warm. The sun was shining bright, birds cooing & chirping everywhere, the sky spotless & azure, and the temperature was 72 degrees F! It was almost as if Spring has arrived. I saw some buds on the pear tree outside which just shed its leaves.  On these days, we try to soak in as much fun as we can. The kids were let loose to play in the backyard.. we could hear voices from all over the neighborhood. Everyone was trying to absorb as much of the day as they could. Knowing how it is here, it could be 40 degrees tomorrow again.

Be it be spring time weather outside now, it is still officially winter & the grocery stores are full of winter goodies,  I found some whole hazelnuts the other day, & bought a bag full, & all of us have been cracking & snacking .. They are just delicious! Look how gorgeous these are!

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I remember the time when back in India many moons back we used to live in a joint family. My grandparents, uncles, aunts  & cousins all lived in a big house, ate all together in one long dining table. Sunday afternoon lunches were always beautiful times when everyone was home, relaxed & talking for hours over food. Even tho’ I might have been only about 6 or 7 years old, I still  remember that one of the dishes used to be mutton curry or chicken curry. The hot steaming curry, used to be placed at the  center of the table, & all us little kids eyed it with utmost enthusiasm, while waiting for our turns.

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Murg Malai Tikka Kabab

Chicken Tikka makes regular appearance  in all Indian restaurants. The Malai kabab is little different from the usual orange hued chicken tikka that you see in the appetizer section of the restaurant’s menu. These are irresistible tender succulent pieces of chicken that melts in your mouth as they are marinated in thick yogurt, creme (malai), cheese, herbs & spices and grilled to perfection. This makes great appetizers or have it as a main meal with grilled vegetables and your choice of rice, or couscous.

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Pan Seared Chicken with Tomatoes

This is an extremely easy but deliciously healthy recipe. I have used orange juice instead of the traditional lemon as a citric marinade. The orange does not make it as tangy, but gives it a smoother taste. The cumin in the marinade and the tomato, onion topping adds that smoky flavor. The chicken breasts can alternatively be grilled outside too. Have it at home or make it big in a barbeque cook out party!

Ingredients:

2 Skinless, boneless breasts of Chicken

1 tablespoon olive oil

1/2 Onion chopped

2 Roma tomatoes chopped

1/2 cup tomato puree

2 cloves of garlic minced

2 tablespoon orange juice

1/4 teaspoon cumin seeds

Salt to taste

1/4 cup pitted black olives halved vertically

1 tablespoon chopped cilantro

1 teaspoon  butter

For marinade:

Juice of 1/4  Orange (Freshly Squeezed Juice)

1/4 Onion grated

1″ Ginger grated

1/2 teaspoon Cumin Seeds

1/2 teaspoon roasted ground cumin

Salt to taste

Preparation:

Slit the chicken breast in a couple of places on each side.

Squeeze out the juice of the onion and ginger and throw away the fiber. Add the cumin seeds, roasted ground cumin, and salt. Mix all the ingredients and pour it over the chicken and let the chicken sit in the marinade for atleast an hour.

Heat oil in a pan. Place the chicken breasts and cover and cook on both sides till chicken is done. Then brown the chicken on both sides on high heat. Set aside.

Heat butter in pan. Add the garlic and stir it around for sometime. Do not let it brown. Add the onions and brown them slightly. Add the cumin seeds, Tomato puree, chopped tomatoes, orange juice and salt, and cook for about 5- 10 minutes, till the tomatoes are almost done. Add the olives and the cilantro and switch off the heat.

Arrange the chicken on the serving plate and pour the tomato and the onions on the chicken.

Kabab ( Also known as kebab, kabob) refers to meat dishes in the Middle East, Mediterranean, South and Central Asia, Africa, consisting of grilled meat on skewers or sticks. In America its more popularly known as Shish Kabob.

Sheekh Kabab is what it is called in India (Sheekh is the Iron Rod and Kabab is the Meat) and is usually cooked in the tandoor. The indirect heat from the tandoor cooks the meat very slowly while retaining all the moisture. This makes the kababs soft morsels of yum!!

Ingredients: 

1. 1lb minced/ground Chicken
2. 1/2 Small Onion chopped very fine
3. 2 teaspoons cilantro chopped very fine
4. 1 tablespoon garlic paste
5. 1 teaspoon ginger paste
6. Salt to taste
7. 1 teaspoon fresh coarsely crushed peppercorns
8. 2 tablespoons corn starch
9. 1/4 teaspoon garam masala
10. 1 teaspoon Cumin seeds (rub them in the palm of your hands to release the flavor)
11. Ghee to brush the kabobs and cook in it.
12. 1/3 teaspoon turmeric
13. A pinch of Orange food color (Optional)
14. 1 tablespoon sour creme
15. 4 hot green peppers (like serrano) chopped fine
16. 1 teaspoon carom seeds (ajwain seeds) - crushed

Preparation:

Minced Chicken mixed with all the ingredients

Mix all the ingredients above except the ghee and let it sit for for about 15 minutes.

Skewered Chicken

Take a handful of the mix, flatten it and roll it into sausages and insert the skewers through it. Brush them with ghee.

You can either grill them on the outside grill. Or you can do it in the broiler (preheat the broiler to 375 and cook on foil till done but not blackened).

Shish Kabob

I have done these on a skillet on the stove and it works just fine. Brush the skillet with ghee and place the skewers. Cover and cook for about 6-8 minutes and then uncover and cook at high heat. Turn around the skewers to cook on all the sides.

Serve with grilled tomatoes and Jeera rice.