Green Chicken

Ingredients:

Marinade:

Mint Leaves – 1 bunch
Coriander leaves – 1 bunch
Green Chiles – 3 long ones
Ginger – 1 inch root
Garlic – 1 tsp minced
Coconut milk – 1 can
Ground pepper – 2 tsp
Juice of 1 lime
Salt – 2 tsp
Pinch of jeera seeds

Blend all the ingredients in a blender.

Marinate the chicken for at least a few hours in this mix. I used boneless skinless chicken thighs and some breast meat cubed.

Fry 1 medium sized red onion (finely chopped) for about 15 minutes on medium heat. Add a tsp of salt to it. Raise heat to medium high and add the chicken. Cook it till done and sauce reduces to your liking.

Yet another Chicken Curry

Ingredients:

• Chicken – 1 pound. I used chicken drummets but you can also use a whole chicken. Dark meat, bone on suits this recipe the best.
• Red Onion – 1 medium sized chopped fine
• Tomatoes – 1 large chopped
• Ginger Garlic paste – 1 tsp
• Coriander powder – 1 tsp.
• Cumin powder – 1/2 tsp
• Eastern Meat Masala – 2-3 table spoons
• All Spice – 1/2 tsp
• Cinnamon powder – 1/2 tsp
• Juice of 1 key lime
• Chunky hot salsa – 3 table spoons
• Salt – 1 tsp
• Coconut Milk – 3 table spoons

Heat some clarified butter (ghee) or oil (3 table spoons) in a wok. Add the onions and roast on medium heat for about 10 – 15 minutes or until the onions begin to brown. Add the tomatoes and continue to roast for about 5 minutes. Add the ginger garlic paste, Eastern Meat Masala, coriander powder,  and cumin powder and continue to roast for 5-8 minutes.

Now add the chicken, salt, all spice and cinnamon powder and mix throughly over medium – high heat. Add the salsa and squeeze 1 key lime into the dish and mix. Cover and cook for about 45 minutes to an hour over medium heat. Make sure you stir frequently and a little bit of water along the way if it starts getting too dry.

Lastly add the coconut milk and stir it in well. Cover and cook for another 10 – 15 minutes or until the gravy has reduced to the consistency you like. Enjoy!!

Whole Chicken Leg Masala

What you will need:

• Whole Chicken legs (drumstick and thigh) – 4 – 5 skinless pieces
• Plain yogurt – 5 table spoons
• Red chili powder – 1 tsp
• Coriander powder – 2 tsp
• Ginger and garlic paste – 2 tsp
• MDH Karahi Ghost Masala or Karahi Chicken Masala – 3-4 tsps
• 1 large onion
• Salt to taste

Mix the chili powder, salt and MDH Karahi Masala into the yogurt. Marinate the chicken in this for 30 minutes to an hour. Cut the onion lengthwise into long pieces and fry it in ghee or oil for 10 minutes. Add the ginger garlic paste and coriander powder and continue to fry for another 5-10 minutes. Add the marinated chicken and continue to cook on high heat for about 20 minutes. Stir it well so that the onions cover the chicken. Lower the heat, cover and cook for another 30 minutes until chicken is tender.

Garnish with cilantro and serve with plain white rice.

Tastes best on a Sunday afternoon with copious amounts of beer!!

Roast Chicken

Making a roast chicken is one of the easiest things to do in life. What you will need:

• 1 whole chicken (4-5 lbs)
• Salt
• Red chilli powder (1/2 tsp)
• Any poultry rub (3-4 tbs)
• 1 lemon
• 1 onion
• 1/2 stick of butter

Wash the chicken and pat it dry with a paper towel. Make sure you leave the skin on. Rub in a mixture of the salt, red chilli powder and poultry rub. The rub needs to go under the skin. You should be able to find the poultry rub in any major grocery store. Melt the butter and apply over the skin. This will give the chicken the nice brown color that you see in the picture and keep it moist while it bakes. Squeeze the juice of 1 lemon over the chicken and place the onion in the cavity. Place the chicken in a rack over a baking tray and place it in a pre-heated 350 F oven for 2 hrs. Thats it! Take the chiken out and make sure you let the chicken rest for about 15 minutes before carving it. This is to ensure that the juice is retained and the chicken remains mosit.