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
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.
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.
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
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.
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.
