Chicken: Indian cuisine
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Preheat the oven to 400 degree F (205° C). Season the chicken with salt and set aside for 10 minutes. In a medium mixing bowl, combine the honey, soy sauce, lemon juice, garam masala and lavender flower powder. Rub the chicken evenly with this mixture and let it rest for another 10 minutes. In a large, heavy-bottom skillet, heat the oil on high heat. Sear the chicken on all sides. Transfer it to roasting pan; roast for about 30 minutes until the chicken is tender and cooked. Arrange on a platter and serve garnished with lavender sprigs. | Preheat the oven to 400 degree F (205° C). Season the chicken with salt and set aside for 10 minutes. In a medium mixing bowl, combine the honey, soy sauce, lemon juice, garam masala and lavender flower powder. Rub the chicken evenly with this mixture and let it rest for another 10 minutes. In a large, heavy-bottom skillet, heat the oil on high heat. Sear the chicken on all sides. Transfer it to roasting pan; roast for about 30 minutes until the chicken is tender and cooked. Arrange on a platter and serve garnished with lavender sprigs. | ||
| + | |||
| + | =Recipe: Bhatti Chicken= | ||
| + | |||
| + | [http://articles.timesofindia.indiatimes.com/2013-08-03/recipes/29846985_1_food-processor-small-cardamom-grill-chicken The Times of India] | ||
| + | |||
| + | [[File: Bhatti Chicken.png| Bhatti Chicken |frame|500px]] | ||
| + | |||
| + | ==Ingredients== | ||
| + | |||
| + | Chicken - boneless cut into 4cm dices 2 Kilogram | ||
| + | Spice Blend | ||
| + | Star Anise - 4 No. | ||
| + | Small Cardamom - 4 No. | ||
| + | Cinnamon - 4 cm stick. | ||
| + | Black Pepper Corn - 2Tea spoon. | ||
| + | Cloves - 1Tea spoon. | ||
| + | Large Cardamom - 2 No. | ||
| + | Salt - To Taste | ||
| + | |||
| + | ==Chutney== | ||
| + | |||
| + | Mint - 1 Bunch | ||
| + | Coriander - ½ Bunch | ||
| + | Green Chillies - to Taste (4 No.) | ||
| + | Ginger Garlic Paste - 2 Table spoon | ||
| + | Lime Juice - 4 Table Spoon | ||
| + | Mustard Oil - 50 Ml | ||
| + | Salt - to Taste | ||
| + | |||
| + | ==Method== | ||
| + | |||
| + | 1.Grind the spice mix in a coffee grinder/masala grinder. | ||
| + | 2.Make the chutney by blending all the chutney ingredients in a food processor. | ||
| + | 3.Rub chicken with the spice mix and then marinate with the chutney. | ||
| + | 4.Grill chicken on the barbeque or roast in an oven at 250° C for about 10 minutes. | ||
| + | |||
| + | *Use equal quantities of ginger, garlic and some oil to make the paste. | ||
| + | |||
| + | (Recipe Courtesy: Sitaaray restaurant, London) | ||
Revision as of 09:53, 15 December 2013
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Contents |
Chicken: Indian cuisine
Vikas Khanna’s masala honey chicken
Ingredients
4 full chicken, weighing ½ kg each; bring them to room temperature, clean, rinse well and pat dry; 1/2 tsp salt I 1/4 cup honey; 2 tbsp soy sauce I Juice of 2 lemons; ¼ cup garam masala; 4 tbsp lavender flowers, plus 8 stems for garnish; 1/4 cup olive oil
Method
Preheat the oven to 400 degree F (205° C). Season the chicken with salt and set aside for 10 minutes. In a medium mixing bowl, combine the honey, soy sauce, lemon juice, garam masala and lavender flower powder. Rub the chicken evenly with this mixture and let it rest for another 10 minutes. In a large, heavy-bottom skillet, heat the oil on high heat. Sear the chicken on all sides. Transfer it to roasting pan; roast for about 30 minutes until the chicken is tender and cooked. Arrange on a platter and serve garnished with lavender sprigs.
Recipe: Bhatti Chicken
Ingredients
Chicken - boneless cut into 4cm dices 2 Kilogram Spice Blend Star Anise - 4 No. Small Cardamom - 4 No. Cinnamon - 4 cm stick. Black Pepper Corn - 2Tea spoon. Cloves - 1Tea spoon. Large Cardamom - 2 No. Salt - To Taste
Chutney
Mint - 1 Bunch Coriander - ½ Bunch Green Chillies - to Taste (4 No.) Ginger Garlic Paste - 2 Table spoon Lime Juice - 4 Table Spoon Mustard Oil - 50 Ml Salt - to Taste
Method
1.Grind the spice mix in a coffee grinder/masala grinder. 2.Make the chutney by blending all the chutney ingredients in a food processor. 3.Rub chicken with the spice mix and then marinate with the chutney. 4.Grill chicken on the barbeque or roast in an oven at 250° C for about 10 minutes.
- Use equal quantities of ginger, garlic and some oil to make the paste.
(Recipe Courtesy: Sitaaray restaurant, London)
