Creamed and  spiced Chicken 

What wonders we can create with food. And if the spices are delicately balanced and topped with cream……the result is an unusual and scrumptious recipe. Here is one such blend  between Indian whole spices and herbs of the western cuisine.

         The heavenly aroma of star anise and other condiments joined in by thyme and rosemary can turn a simple chicken preparation into an absolutely delicious one.

Ingredients:

1.    One cup each of bite size boneless chicken , fresh peas and finely chopped onions.

2.    ¾ teaspoon kashmiri red chilli powder

3.    Three tablespoons yogurt / thick curd

4.    3- 4 tablespoons vegetable oil

5.    ¼ cup or more cashews

6.    1 teaspoon of butter or pure ghee

7.    ¼ teaspoon dried rosemary

8.    ¼ teaspoon dried thyme

9.    200 ml 25% low fat cream ( I have used Amul )

10  one teaspoon ginger garlic paste

11. salt to taste
12. one inch piece cinnamon, three cloves, one star anise and two black cardamons

Method:

1.   Pour oil in a heavy bottomed pan and keep the gas on medium flame.

2.   Add the whole spices and when they change colour after about a minute  , add the chopped onions.

3.   Stir fry the onions till they turn pink , that would take about  seven to ten minutes.

4.   Add the ginger garlic paste and stir fry for a minute till the raw smell of the ginger and garlic is gone.

5.   Add the red chilli powder and stir fry for a few seconds.

6.   Tumble in the chicken pieces and toss them gently for about five minutes .

7.   Tumble in the fresh peas, toss again for  another two minutes , Incase you are using frozen peas add them after the chicken is almost done, add the peas in the last five minutes of the cooking so that the peas and chicken get done at the same time.

8.   Add the yogurt , toss a bit and cover and cook on medium flame.

9.   Now keep stirring the chicken in between so that all the pieces get cooked evenly and if you feel  that the moisture is less and the paste is sticking to the pan add a few tablespoons of water. The chicken needs to get complelety cooked in the yogurts  and there should not be any gravy left and all the water should get dried up while cooking the chicken. The peas , we need not worry about them , they will cook fast.
In the meantime , toss the cashews in a teaspoon of butter on medium flame till golden brown.

10.          When the chicken is done , add salt to taste about three quarters of a teaspoon and the dried herbs.

11.          Add cream and the tossed cashews and give a stir and turn the gas off immediately.

12.          Serve hot with rice , naan, bread, pav , roti, parantha.

13.           The gravy tends to thicken if not served immediately, in that case you could thin it by adding a quarter cup of boiled water to thin the consistency.

          My friend served my "Creamed and spiced chicken" with tomato rice ( rice cooked in thin tomato puree)  and stir fried garden vegetables( bean, carrots , cauliflower and peas steamed and then sauteed in a little butter and seasoned with herbs) to her guests and it was an instant hit. I liked the combination and thought must share with you.

cashews· chicken dishes· cream· curries· peas

Creamed and  spiced Chicken 

What wonders we can create with food. And if the spices are delicately balanced and topped with cream……the result is an unusual and scrumptious recipe. Here is one such blend  between Indian whole spices and herbs of the western cuisine.

         The heavenly aroma of star anise and other condiments joined in by thyme and rosemary can turn a simple chicken preparation into an absolutely delicious one.

Ingredients:

1.    One cup each of bite size boneless chicken , fresh peas and finely chopped onions.

2.    ¾ teaspoon kashmiri red chilli powder

3.    Three tablespoons yogurt / thick curd

4.    3- 4 tablespoons vegetable oil

5.    ¼ cup or more cashews

6.    1 teaspoon of butter or pure ghee

7.    ¼ teaspoon dried rosemary

8.    ¼ teaspoon dried thyme

9.    200 ml 25% low fat cream ( I have used Amul )

10  one teaspoon ginger garlic paste

11. salt to taste
12. one inch piece cinnamon, three cloves, one star anise and two black cardamons

Method:

1.   Pour oil in a heavy bottomed pan and keep the gas on medium flame.

2.   Add the whole spices and when they change colour after about a minute  , add the chopped onions.

3.   Stir fry the onions till they turn pink , that would take about  seven to ten minutes.

4.   Add the ginger garlic paste and stir fry for a minute till the raw smell of the ginger and garlic is gone.

5.   Add the red chilli powder and stir fry for a few seconds.

6.   Tumble in the chicken pieces and toss them gently for about five minutes .

7.   Tumble in the fresh peas, toss again for  another two minutes , Incase you are using frozen peas add them after the chicken is almost done, add the peas in the last five minutes of the cooking so that the peas and chicken get done at the same time.

8.   Add the yogurt , toss a bit and cover and cook on medium flame.

9.   Now keep stirring the chicken in between so that all the pieces get cooked evenly and if you feel  that the moisture is less and the paste is sticking to the pan add a few tablespoons of water. The chicken needs to get complelety cooked in the yogurts  and there should not be any gravy left and all the water should get dried up while cooking the chicken. The peas , we need not worry about them , they will cook fast.
In the meantime , toss the cashews in a teaspoon of butter on medium flame till golden brown.

10.          When the chicken is done , add salt to taste about three quarters of a teaspoon and the dried herbs.

11.          Add cream and the tossed cashews and give a stir and turn the gas off immediately.

12.          Serve hot with rice , naan, bread, pav , roti, parantha.

13.           The gravy tends to thicken if not served immediately, in that case you could thin it by adding a quarter cup of boiled water to thin the consistency.

          My friend served my "Creamed and spiced chicken" with tomato rice ( rice cooked in thin tomato puree)  and stir fried garden vegetables( bean, carrots , cauliflower and peas steamed and then sauteed in a little butter and seasoned with herbs) to her guests and it was an instant hit. I liked the combination and thought must share with you.

Baked chicken corn
Baked chicken corn   Baked chicken corn  Baked chicken corn  Baked chicken corn

Baked chicken corn

I have always liked the idea of using chicken stock instead of milk for making white sauce though it won’t remain white sauce then and replacing whole wheat flour in place of " all purpose flour". Well I guess that makes brown sauce not the traditional white sauce. But  then  this recipe differs in from the others but all these replacements should not compromise on the taste of the dish though it might not look that glamorous. Definietly , anything served with the white sauce as a background would look good , but I can confidently say that this recipe tastes even better than it looks.

       I use whole spices while steaming the chicken to enhance the flavour of the stock. 

Baked chicken corn

    Its another recipe wherein you could make your own additions like adding sausages , mushrooms , a bit of tomato puree , some herbs of your choice , top with parmesan cheese,  add some garlic powder etc etc.

    Thats what I like about some recipes that just with a few changes we can make another delicious one.     

Ingredients:

1.   One cup bite size boneless chicken pieces

2.   Two cups water

3.   Three cloves, one inch cinnamon stick and two black cardamom

4.   Half cup peas

5.   Half  cup frozen corn

6.   Three level tablespoons butter

7.   Four level  tablespoons whole wheat flour
8. one cup elbow macaroni boiled al dente and cooled

Method: 

1.   Place the chicken pieces along with water and spices in a pressure cooker and give two whistles till chicken is cooked. Incase pressure cooking doesnt suit your style , then you could just stir fry the bite size pieces with a little butter in a non stick pan till cooked well and use store bought chicken stock to make the sauce. The recipe can be made with the traditional white sauce too .

2.   Let the chicken cool and then remove the pieces and then strain the stock and put in the refrigerator to chill.

3.   Boil the corn and peas in salty water till cooked but still crunchy , strain and keep aside.

4.   Boil a cup of elbow macaroni and keep aside.

5.   Now lets assemble all these things with a common base, take three tablespoons of butter in a big pan and add four  tablespoons of whole wheat flour . On a medium flame stir for two mintues .

6.   Turn the gas off and add the chilled stock and keep stirring continuously to avoid getting any lumps , turn the gas on medium heat and keep stirring till you get a sauce as thick as this , it will get thicker on cooling.

7.   When the sauce comes at room temperature just tumble in the rest of the things and season with salt and pepper to taste.

Baked chicken corn

8.   Transfer to a greased baking dish and if you want you could sprinkle some cheddar cheese on top. Parmesan is not so easily available in few places in India whereas Cheddar is, but if you are lucky to get good parmesan , then that is a better choice to sprinkle over the prepared dish. You could refrigerate it at this stage covered with a cling film or a cover and bake it uncovered  later .

Baked chicken corn

9.   Bake at 180° for twenty minutes and serve hot with buttered toast. I made a spinach loaf to go with it.

Baked chicken corn

Baked chicken corn

baked dishes· cheddar cheese· chicken dishes· corn· pasta· peas

Baked chicken corn
Baked chicken corn   Baked chicken corn  Baked chicken corn  Baked chicken corn

Baked chicken corn

I have always liked the idea of using chicken stock instead of milk for making white sauce though it won’t remain white sauce then and replacing whole wheat flour in place of " all purpose flour". Well I guess that makes brown sauce not the traditional white sauce. But  then  this recipe differs in from the others but all these replacements should not compromise on the taste of the dish though it might not look that glamorous. Definietly , anything served with the white sauce as a background would look good , but I can confidently say that this recipe tastes even better than it looks.

       I use whole spices while steaming the chicken to enhance the flavour of the stock. 

Baked chicken corn

    Its another recipe wherein you could make your own additions like adding sausages , mushrooms , a bit of tomato puree , some herbs of your choice , top with parmesan cheese,  add some garlic powder etc etc.

    Thats what I like about some recipes that just with a few changes we can make another delicious one.     

Ingredients:

1.   One cup bite size boneless chicken pieces

2.   Two cups water

3.   Three cloves, one inch cinnamon stick and two black cardamom

4.   Half cup peas

5.   Half  cup frozen corn

6.   Three level tablespoons butter

7.   Four level  tablespoons whole wheat flour
8. one cup elbow macaroni boiled al dente and cooled

Method: 

1.   Place the chicken pieces along with water and spices in a pressure cooker and give two whistles till chicken is cooked. Incase pressure cooking doesnt suit your style , then you could just stir fry the bite size pieces with a little butter in a non stick pan till cooked well and use store bought chicken stock to make the sauce. The recipe can be made with the traditional white sauce too .

2.   Let the chicken cool and then remove the pieces and then strain the stock and put in the refrigerator to chill.

3.   Boil the corn and peas in salty water till cooked but still crunchy , strain and keep aside.

4.   Boil a cup of elbow macaroni and keep aside.

5.   Now lets assemble all these things with a common base, take three tablespoons of butter in a big pan and add four  tablespoons of whole wheat flour . On a medium flame stir for two mintues .

6.   Turn the gas off and add the chilled stock and keep stirring continuously to avoid getting any lumps , turn the gas on medium heat and keep stirring till you get a sauce as thick as this , it will get thicker on cooling.

7.   When the sauce comes at room temperature just tumble in the rest of the things and season with salt and pepper to taste.

Baked chicken corn

8.   Transfer to a greased baking dish and if you want you could sprinkle some cheddar cheese on top. Parmesan is not so easily available in few places in India whereas Cheddar is, but if you are lucky to get good parmesan , then that is a better choice to sprinkle over the prepared dish. You could refrigerate it at this stage covered with a cling film or a cover and bake it uncovered  later .

Baked chicken corn

9.   Bake at 180° for twenty minutes and serve hot with buttered toast. I made a spinach loaf to go with it.

Baked chicken corn

Baked chicken corn

Chicken curry

I prefer calling this curry a simple punjabi or better still desi chickan curry (I didnt misspell it).

    How does just a simple  mixture of onions and tomatoes with a few simple spices thrown in, make such a scrumptious meal is still a mystery to me. All you need with this curry is plain rice and onions cut in big chunks with a lemon squeezed on them .   

Ingredients:

1.              One kg dressed chicken cut into medium sized pieces

2.              Four big onions

3.              2 big tomatoes

4.              One tablespoon heaped ginger garlic paste

5.              1 teaspoon kashmiri red chilly powder

6.              ¼ tsp turmeric powder

7.              ½ tsp coriander powder

8.              One inch cinnamon stick

9.              4 - 5 cloves

10.         2-3 black cardamons

11.         4- 5 tablespoons pure  ghee

Method:

1.            Take ghee in a medium sized pressure cooker and warm it. Forget the calorie count, just enjoy the chickan...exercise a little extra today....if you really are very particular...then go ahead substitute the ghee with refined oil....

2.             Add the condiments and stir for a minute.

3.             Add the onions sliced fine and stir till they turn golden brown on a medium flame. Now this simple step takes the maximum time as all this has to be done on a medium flame if you want to caramelise the onions to the zenith of their flavour which gives a heavenly taste to this curry.
          You will notice that a whole lot of onions will reduce to less than one third the initial quantity.
           Now don't you turn the gas on full flame and be done with this task quickly....have patience...it pays...I promise you a rich and delicious curry if you will just hang around the pressure cooker for a little while and keep stirring every now and then ...and in no time ...voila...the onions have turned a beautiful golden brown...and lets get on with the next step....sorry friends...that is going to take some time too......remember its a delicious and  yummy chicken curry that we are making here...lets get serious...

4.             Add the sliced tomatoes and the ginger garlic paste and  cook till the mixture leaves oil and then add the red chilly powder, turmeric and coriander powder and roast for a minute.

5.             Add the chicken pieces and stir fry for ten minutes. No short cuts here too.....just gently and patiently turn them over but not too frequently....you will be happy with yourself for doing this.

6.             Add enough water to cover the chicken pieces well and steam . 

7.                  7.     Give about 4 – 5 whistles depending on the toughness of the chicken.

8.                8.       Let the steam go off and check the chicken by piercing a fork in to the pieces.

9.               9.      If its done then garnish with freshly chopped coriander and serve with steaming hot rice. Enjoy the chicken curry...you worked hard for it.

Serving bowl by corelle

chicken dishes· curries

Chicken curry

I prefer calling this curry a simple punjabi or better still desi chickan curry (I didnt misspell it).

    How does just a simple  mixture of onions and tomatoes with a few simple spices thrown in, make such a scrumptious meal is still a mystery to me. All you need with this curry is plain rice and onions cut in big chunks with a lemon squeezed on them .   

Ingredients:

1.              One kg dressed chicken cut into medium sized pieces

2.              Four big onions

3.              2 big tomatoes

4.              One tablespoon heaped ginger garlic paste

5.              1 teaspoon kashmiri red chilly powder

6.              ¼ tsp turmeric powder

7.              ½ tsp coriander powder

8.              One inch cinnamon stick

9.              4 - 5 cloves

10.         2-3 black cardamons

11.         4- 5 tablespoons pure  ghee

Method:

1.            Take ghee in a medium sized pressure cooker and warm it. Forget the calorie count, just enjoy the chickan...exercise a little extra today....if you really are very particular...then go ahead substitute the ghee with refined oil....

2.             Add the condiments and stir for a minute.

3.             Add the onions sliced fine and stir till they turn golden brown on a medium flame. Now this simple step takes the maximum time as all this has to be done on a medium flame if you want to caramelise the onions to the zenith of their flavour which gives a heavenly taste to this curry.
          You will notice that a whole lot of onions will reduce to less than one third the initial quantity.
           Now don't you turn the gas on full flame and be done with this task quickly....have patience...it pays...I promise you a rich and delicious curry if you will just hang around the pressure cooker for a little while and keep stirring every now and then ...and in no time ...voila...the onions have turned a beautiful golden brown...and lets get on with the next step....sorry friends...that is going to take some time too......remember its a delicious and  yummy chicken curry that we are making here...lets get serious...

4.             Add the sliced tomatoes and the ginger garlic paste and  cook till the mixture leaves oil and then add the red chilly powder, turmeric and coriander powder and roast for a minute.

5.             Add the chicken pieces and stir fry for ten minutes. No short cuts here too.....just gently and patiently turn them over but not too frequently....you will be happy with yourself for doing this.

6.             Add enough water to cover the chicken pieces well and steam . 

7.                  7.     Give about 4 – 5 whistles depending on the toughness of the chicken.

8.                8.       Let the steam go off and check the chicken by piercing a fork in to the pieces.

9.               9.      If its done then garnish with freshly chopped coriander and serve with steaming hot rice. Enjoy the chicken curry...you worked hard for it.

Serving bowl by corelle