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Thursday, 2 May 2013

Chicken Marbella


Chicken Marbella


2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
8 large pitted Spanish green olives, cut in half
1/4 cup capers with a bit of juice
3 bay leaves
1/4 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley, finely chopped


Method 1

In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight. 2 Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 3 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink). 4 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat. Yield: Serves 5-8.

dum paneer kalimirch


recipe for dum paneer kalimirch


• Cottage cheese (paneer),cut into cubes 400 grams

• Black peppercorns,crushed 2 teaspoons

• Oil 2 tablespoons

• Browned Onions 1 cup

• Bay leaf 1

• Cinnamon 1 inch stick

• Green cardamoms 3-4

• Cloves 3-4

• Cumin seeds 1 teaspoon

• Ginger-garlic-green chilli paste 2 tablespoons

• Coriander powder 2 tablespoons

• Cumin powder 1 teaspoon

• Garam masala powder 1 teaspoon

• Yogurt,whisked 1 1/2 cups

• Fresh coriander leaves,finely chopped 2 tablespoons

• Fresh mint leaves,finely chopped 2 tablespoons

• Salt to taste


Heat oil in a non-stick frying pan. Grind browned onions with ¼ cup water to a fine paste.

Add bay leaf, cinnamon, green cardamoms, cloves and cumin seeds to the pan and sauté till fragrant. Add ginger-garlic-green chilli paste and browned onion paste and mix well. Swirl ½ cup water in jar in which browned onions were ground and add.

Add paneer, coriander powder, cumin powder and garam masala powder and mix well.Add yogurt and mix well. Add coriander leaves, mint leaves and salt and mix. Add black peppercorns and mix well. Cook on low heat for 10-12 minutes. Serve hot.

Tuesday, 19 February 2013

chilly chicken



Chilli Chicken (Restaurant Style)

8 nosChicken tenders (look for details in the additional notes)
4 tbspMaida / all purpose flour
2 tbspCorn starch / corn flour
1½ tspSalt (for mixing)
¾ tspGinger garlic paste
1 pinchAjinomoto(for mixing)
1 tspDark soy sauce
2 tspVinegar
1 tspGreen chillies (finely minced) (optional) (look in additional notes)
3 cupOil (for deep frying)
3 nosOnion
2 noGreen capsicum / bell pepper
4 noGreen chillies (long)
1 tspGinger garlic paste (for sauteing)
1 tbspDark soy sauce ( for gravy)
2 tbspTomato ketchup
2 tspRed chili sauce (for sauteing)
½ tspSugar
1 tspSalt (or as per taste)
1 pinchAjinomotto(for sauteing)
2 tbspOil
1 tspCornstarch (for mixing in water)
¼ cupWater
1 stksGreen onions for garnishing
1 noGreen chili for decoration


Wash the chicken tenders and cut into bite size pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.

Heat oil in a kadai and deep fry those chicken pieces in small batches.

Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using a paper towel and keep the fried pieces aside.

Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a paste of ginger garlic.

Gather all our hero’s for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch. Chings brand is what I use for soy and red chili sauce.

Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and ginger garlic paste.

Saute them for few minutes over high flame. Add soy sauce and mix.

Add tomato ketchup and chilli sauce to that and mix.

Add sugar, salt and ajinomotto.

Mix well over medium high flame for few minutes.

Add fried chicken pieces to this thick gravy.

Saute over medium high flame until its well coated and the gravy thickens.

This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetizer.

Garnish with slit green chillies and green onions.

If you wish to have it in the form of thick gravy, then follow this step. Mix the cornstarch with water, let it combine well to make a thin solution. Add this to the prepared chilli chicken and sim it for few minutes. Do not boil / just mix and heat. Gravy version will look like this, now who’s ready to eat???


Chicken tenders : This is boneless chicken strips, 8 tenders should be about 1/2 kg or a pound roughly.
Minced Green Chilli : This is mainly used for heat and to make those chicken pieces spicy. This is purely optional.
Why green chilli?? Its your choice, you can either go with dry red chili or green fresh chillies.  I like the later.
Vinegar ? Any type is fine.. rice wine / white distilled / white vinegar.
Why dark soy sauce?? This gives good colour and body to the dish.
Yield: If it makes to the table, it will feed 4 lucky adults.
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