3-Step Grilled Lemon Chicken Recipe

As Indians, we have always had a penchant for delicious barbecued delicacies such as chicken tandoori, mutton kebab, fish and paneer tikka. With international cuisines taking center stage, grilled food synonymous to the western world is gaining more and more prominence, as an appetizing and healthy alternative. However, the idea of preparing grilled meat, fish or vegetables is often seen as a cumbersome process, generally performed outdoors, and requires a lot of time and effort. 

Did you know that there is a simpler alternative for savouring upon grilled food, within the comfort of your home? Yes, this is feasible with the use of non-stick grill pans (as illustrated in the picture below), that are readily available at kitchen appliance outlets.

 Picture courtesy: Indiatimes shopping

In our second blog post, we will take you through an easy-to-prepare, three-step recipe for a lip-smacking delicacy - Grilled Lemon Chicken.

Ingredients:

1 Kg chicken (Pieces)
1 and 1/2 lemon
2 tbps Ching's Superior Dark Soy Sauce
2 tbps Ching's Green Chilli Sauce
4 Kashmiri Red chillies
6 Garlic Flakes
Salt to taste

Preparation method:

Step 1: Rinse the chicken thoroughly and drain all the water completely. Now place the chicken pieces in a flat dish and apply salt, lemon-juice, soy sauce and green chilly sauce. Mix thoroughly and  keep aside to marinate.

Step 2: Grind the following ingredients into fine paste - Kashmiri Red Chillies and Garlic Flakes, using the juices that come out of the marinate. Remember not to add water while grinding. Add this paste to the chicken and let it marinate for around two hours minimum. 

Step 3: Heat the grill pan on cooking gas and add some oil (about 3 tablespoons). Add a coat of cornflour to the marinated chicken, and place it on the grill pan once the oil is hot. Grill the chicken until the pieces acquire a crispy golden brown colour.

Your Grilled Lemon Chicken is ready to be served!

Quick tip: If you want the ingredients to be absorbed well for an enhanced flavour; marinate the chicken 5 - 6 hours before grilling. 

What we love about this dish is the perfect balance between chilly and lemon. The garlic, sauces (soy and green chilli) blend seamlessly bringing about a tangy flavour that lingers on. Ching's Superior Dark soy sauce is recommended if you want the chicken to acquire a reddish brown colour. Using a non-stick grill pan helps retain the chicken's tenderness and succulence. Adding cornflour lends a thin crispy crust, making it a lip smacking starter.

 Do feel free to share your feedback with us...

4-Step Goan Chorizo Recipe

Picture Courtesy: chickstravelflicks.com

A nostalgic aspect of the early childhood years in Goan-Manglorian homes, is the ritual of attending Sunday mass, heading for catechism class and then returning home to savour on the tantalizing flavours of some native delicacies.

We've all grown up, travelled places, and explored the best of local and international cuisines. But yes, we never grew-out of authentic goan and manglorian dishes such as Chorizo, Roce Gali Kodi (Manglorian Chicken Curry with Coconut Milk), Manglorian Chicken Sukkha, Goan Chicken Xacuti, Sorpotel etc, and all the rest from Mom's Kitchen.

Our first blog post comprises of a quick 4-Step recipe for preparing Goan Sausages, popularly known as 'Chorizo' - a delicacy every Goan swears by. Whatever be the Chroizo recipe, the end result is an absolutely gastronomic Goan dish with a smoky aroma that will uplift your senses. 

So how did Chorizo originate? Synonymous with Portuguese culinary tradition, Chorizo's are cubes of pork, prepared with right blend of oil, spice and salt. The preparation entails marinating the cubes, wrapping it in long tube like coverings and then tying it with strings to form sausage beads (Illustrated in the picture above). These are then dried outdoors, under the sun and later smoked using fire. Some of the most authentic Chorizo's can be sourced from the Margoa Muncipal Market and Panjim Market in Goa. However it is also available in some cold stores in Goa and Mumbai, that specialize at offering Goan delicacies.

Our easy-to-prepare (4 Step) Chorizo recipe require simple ingredients like onion and potato, that bring out the smoked and spicy flavour of the sausages seamlessly.

Ingredients:

30 beads of medium size sausages

2 medium onions

2 medium potatoes

Preparation method:

Step 1: First rinse the sausages well with water and then cut off the strings holding the beads. Ensure that the sausage covering is not cut or removed, as it is imperative to hold the pieces of pork together and retain the spices. You need not add spice, salt or oil as the sausages are pre-cured with the same.

Step 2: You then pressure cook the sausages, on medium flame by sprinkling some water, and leave it for two whistles. 

Step 3: Cut onions and potatoes in cubes as demonstrated in the image. Open the pressure cooker once the steam is out, add the onions and potatoes and stir well.

Step 4: Pressure cook all the ingredients for three more whistles. Now release the lid, cook on high flame to minimize the gravy and your Chorizo is now ready to be served.

The dish in a semi-thick gravy can serve 4, and goes best with Poi (local Goan bread) or Pao.