MALAYAN CHICKEN ROTI CANAI

Ingredients:

• 1 kg chicken legs, bone in. (Or use boneless chicken thigh pieces as the breast will get too tough.)
• 1 400ML can Coconut cream (slightly thick) . Do not use the sweetened variety
• 2 stick of cinamon
• 2-3 cloves
• 4 Potatoes, cut into large pieces
• 2 star anise
• 2 bay leaves
• 2 tsp red chili powder (do not use if you don’t want it spicy)
• pinch sugar
• salt to taste. About 1 ½ – 2 tsp
• 1 cup water. (or more as needed)

For the Malaysian Spice Paste

• 15 dry chillies soaked in boiled hot water for 30 minutes
• 2 medium onions
• 8 cloves garlic
• 2 ” Ginger
• 2 ” Fresh Turmeric root
• 1 tsp –  Belachan –  shrimp paste
• 3 Tbsp Coriander Powder
•  1 tsp cumin – adjust according to taste. We prefer only ¼ tsp
• 1 tsp fennel
• 3   cashews
• 2 tsp  soy sauce
•  2 Tbsp Oil

OR USE

 Malaysian chicken curry powder packets from Malaysia, brands such as Baba’s meat curry powder or Alagappa curry powder (made in Penang). Or any other Malaysian curry powder brand available.

Mix this in 2 TBS oil and stir well.

USE ABOUT 5 TBS OF THIS READY POWDER OR MORE ACCORDING TO TASTE.

 

Method:

• Process the ingredients for the Spice Paste to a smooth paste along with oil. Do not add water.
• Wash and drain the chicken pieces well.
• To a non-stick wok, add the the spice paste and heat on medium low heat. Stir continuously till it sizzles and becomes nice and aromatic, with no more of the raw smell. Add bay leaves and the whole spices (cloves,star-anise and cinnamon)
• Add chicken and mix well with mixture.
• add potatoes
•  add the coconut cream,
• add the water 
• Mix in the salt, sugar 
• Add a little water if needed 
• Cook covered on low till chicken is cooked through OR transfer to the pressure cooker. Now pressure cook on medium heat for 12 to 14 minutes
• Allow to cool before opening.
•  Serve with Plain White Rice  or Malaysian Roti Prata.

• IF USING READY CURRY POWDER, THEN GRIND ONIONS , GARLIC, GINGER IN BLENDER AND FRY TILL LIGHT BROWN. ADD THE CINAMON, BAY LEAVES, STAR ANIS.
• COAT THE CHICKEN AND POTATOES WITH READY SPICE MIXED WITH OIL WELL.
• ADD IN ONION MIXTURE AND FRY FOR 4 MINUTES.
• ADD COCONUT MILK/CREAM
• ADD POTATOES
• ADD WATER
• SIMMER TILL COOKED OR COOK IN PRESSURE COOKER.
• ENJOY!!!!

CINNAMON CHICKEN

This is a  flavorful chicken dish that is very easy to make. The distinct taste of cinnamon is what makes it different from other chicken dishes. It is between a wet and dry curry. You can add more water to have a thicker gravy if you like.

2 pounds of boneless, skinless chicken thighs cut in one inch cubes

1 large onion, cut fine.

2 Tbs ginger garlic paste

1/2 ts green chili paste. ( recipe on blog under "masalas")

SPICE MIX

1 cinnamon stick

3 tsp dhanna seeds. ( coriander seeds)

1 tsp jeera seeds ( cumin seeds)

1 tsp black pepper seeds

4 cloves

1/2 tsp red chili powder

1/2 tsp haldi powder ( turmeric )

( grind all of the above in a grinder to make a smooth powder. I use a coffee bean grinder)

6 tbs water to make a paste of powdered spices.

Salt to taste.

Juice of 1/2 a fresh lime or lemon.

4 tbs Fresh coriander for garnish.

Method

Fry the onions till brown.

Add ginger garlic paste and green chili  and fry for a minute.

Add the spice mix paste. Fry for a minute.

Add chicken pieces and coat well the onion mixture.

Add a little water and salt and cook stirring occasionally till chicken is done.

You can eat this dish with tandoori roti or rice. Papads go really well with this dish when served with rice.

LEMON PEPPER CHICKEN WITH SPINACH AND COUSCOUS

This is a quick meal to make. Takes about twenty minutes from start to finish.

Tastes great. Not spicy so the kids love it too.

Perfect for when you feel like a light, mildly spiced meal.

Do try it. I'm sure you will end up making it often.

PS... Of course the Parsi Hubby said " it's good, but very American! "

If he could have his way, it would be Parsi or Indian food or steak every day!!

INGREDIENTS

3 tablespoons dijon mustard

3 tablespoons honey

4-6 large skinless, boneless chicken tender pieces, boneless and skinless. Or chicken thighs, cut in halves, boneless, skinless.

3 teaspoons coarsely ground mixed peppercorns

1 teaspoon finely minced fresh rosemary

Kosher salt

3 tablespoons extra-virgin olive oil

Half a medium onion, thinly sliced

1/3 cup brandy or red wine

1/2 cup low-sodium chicken broth

2 tablespoon chopped fresh parsley

4-5 cloves garlic, chopped

1 pound spinach. ( you can use the frozen, steam pack one too )

1 tbs creme or yogurt

1/2 teaspoon finely grated lemon zest

METHOD

 Brush 1 tablespoon mustard and 1 tbs honey all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.

Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, turn and cook till golden brown.

Set aside the skillet for the sauce.

Add the onions to the skillet; cook over medium-high heat until just soft.

Add the brandy.

Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and honey and the parsley.

Remove and drizzle on top of chicken pieces.

Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat.

Stir in the garlic; cook till golden brown.

Add the spinach, season with salt and cook until wilted; add the lemon zest and cream or yogurt and mix.

Serve with the chicken and spinach.

COUSCOUS

INGREDIENTS

1 cup small couscous

1 1/2 cups chicken brothLEMON

1 tbs butter

1/2 small onion chopped

1/2 tomato chopped

Salt

Pepper

1 tsp Sumac ( or add 1/4 tsp red chili powder )

1 tbs coriander

1 lemon juice

METHOD

Fry the onion till transparent. About three minutes.

Depending on the instructions on package, cook couscous.

Mine said

Boil broth. Add salt and butter.

Add couscous and simmer for 1 minute. Close heat.

Add onions, add chopped, pulp removed tamatoe  sand coriander.

Close pot and leave closed for five minutes.

Open and fluff couscous with fork.

Add lemon juice and sumac.Mix.

Serve with chicken and spinach.

Yummy!!!

QUICK AND EASY BONELESS TANDOORI CHICKEN BITS

A great appetizer to serve at a party. Also a tasty dish to whip up in minutes for a last minute dinner. Just serve with tandoori nan or dal and rice.

INGREDIENTS

2 pounds boneless, skinless chicken thigh pieces cut in two inch cubes.

1 1/2 TBS ginger garlic paste

1/2 TS red chili powder ( avoid this if you don't want it too spicy )

1 TS madras curry powder

1 TS tandoori powder

1 TS sambhar powder

1 TS oil

Salt to taste

A pinch of red food color if the tandoori powder does not have a red color to it.

Pam spray for oil or very little oil to fry the chicken

2 TS Lemon juice

METHOD

Pat dry the chicken pieces with paper towels. It should be dry.

Marinate with all spices and ginger garlic and keep overnight.

Heat the oil in a pan on medium heat.

Arrange a single layer of the chicken pieces and fry for two to three minutes on one side. Flip and fry on other side for one to minutes or till chicken is cooked.

Both sides should be brownish golden.

Serve hot with lemon juice sprinkled on top.

CHICKEN MAKHANWALLA. ( BUTTER CHICKEN )

CHICKEN MAKHANWALLA ( Butter Chicken )

Such a simple, delicious dish to make and serve at a party. A sure hit amongst both the adults and the children. It is rich and creamy in taste and you can make it as mild or spicy as you want without loosing the flavor of the dish.

I had a party at my house this past weekend to celebrate my sons " Besna" ceremony. ( an occasion in which Parsi's celebrate  when a child sits up un propped for the first time. ) this was one of the dishes I served. It was the first to finish!

INGREDIENTS ( serves 5 )

2 pounds chicken boneless thighs cut in one inch pieces

2 tbs tandoori masala powder ( Shan ) (Indian store))

2 tbs chicken makhanwala powder ( Shan ) (Indian store)

1 tbs sugar

3 tbs lemon juice

1 cup plain yogurt

2 tbs ginger garlic paste

( marinate the chicken in all of the above ingredients and keep aside for at least two hours)

For sauce

1 cup heavy creme

2 tbs butter

50 grams cashew nuts crushed into a paste. ( 4-5 Tbs )

2 cups tomato purée

4 tbs tomato paste

1/2 cup water

2 tbs ginger garlic paste

1/2 ts garam masala ( Indian store)

2 tsp sugar

2 tbs kastoori methi ( Indian store )

Method

Heat the oven on broiler setting and broil the chicken pieces until evenly golden brown. About five minutes. Keep checking incase it burns.

In a pan, melt the butter and add the cashew paste and fry till golden  in color.

Add ginger garlic paste and fry for a minute.

 Add tomato purée and paste and water.

Add all dry spices.

Add sugar.

Cook the sauce till it thickens.

Add heavy creme.

Cook for five minutes.

Add the chicken with the drippings in the sauce.

Cook for five minutes till it all blends together.

Stir carefully so as to not break the chicken pieces.

Now rub the kastoori methi in your palms to crush it and let the powder of the leaves fall in the sauce.( This is done to prevent hard or big pieces of the leaves from falling in sauce.)

Stir it in.

Taste for salt.

Add more sugar if needed.

If too spicy, add more heavy creme.

Serve with hot tandoori Nan's.

KHARI MARGI NA RUS CHAWAL ( TASTY, MILDLY SPICED CHICKEN IN GRAVY AND RICE)

True comfort food! So fast and easy to make, and still so tasty.

My Granu made this for me whenever I felt a little under the weather. I can still close my eyes and remember the yummy smells as she cooked it for me. And the amazing thing is that it was ready in half an hour, start to finish!

I just put my skills to the test when my masi and masa ( aunt and uncle) dropped by for a surprise visit. Lunch was ready from scratch in half and hour and they loved it!

Please try it out. Whenever you are in a hurry or just want a simple yet tasty dish to eat. The flavors are so tasty and subtle that even my kids ate it for dinner.

INGREDIENTS

4-5 chicken drumsticks or boneless chicken thigh meat cut in cubes

3 TBS ginger garlic paste

3 TBS maida ( all purpose flour)

3 TBS ghee ( clarified butter)

1/2 TBS knorr chicken powder or 1 chicken cube

1 1/2 sticks cinnamon 

5-6 pods of cardamom

5-6 cloves

2 bay leaves

5-6 whole peppercorns

1 1/2 big onions chopped fine

2 cups water

METHOD

Marinate the chicken with the ginger garlic paste and maida.

Heat the ghee and fry the onions till golden brown.

Add the whole spices and fry for 5 minutes more or till fragrance releases.

Now add the marinated chicken in and fry till chicken outsides brown a little.

Add water.

Add chicken powder or cube.

Stir well.

Transfer in a pressure cooker and cook for 2 10-12 minutes.

Or if you don't have a pressure cooker, just continue to simmer on medium to low heat, storing occasionally till chicken is cooked  ( about twenty minutes)

If the gravy is too watery, mix some all purpose flour in cold water, make a paste and add in gravy. Heat, stirring occasionally )

Serve with steamed rice and papads.