Spicy Green Chicken

Distinctly aromatic, coriander leaves are the perfect garnish for majority of Indian cuisines. Be it using coriander for a dal preparation or a modest potato sabzi, the herb can work magic if used in the right manner.

Were you aware, that coriander leaves are packed with a host of health benefits?

See illustration below:

Pic Courtesy: OrganicFacts.net

In our latest recipe, we aim at demonstrating how to use Coriander to create an exotic Caribbean Chicken Delicacy.

Ingredients: 

1 kg Chicken (cut into pieces)

1 big bunch of coriander leaves

4 green chillies

2 medium onions

4 tsp ginger garlic paste

1 tsp Eastern Garam Masala

½ tsp Turmeric

Salt to Taste

Method:

Step 1: Rinse the chicken thoroughly, drain excess water and keep it aside. Heat 3 tsp oil in a kadhai, and then add finely chopped onions and fry till the pieces turn golden brown. Add finely chopped green chillies and fry it for about a minute.

Step 2: Add some ginger garlic paste, fry for about 2 minutes. Follow this up by adding some garam masala and turmeric powder and fry these ingredients for a minute.

Step 3: Now wash coriander leaves and chop them finely. Place the leaves onto the kadhai and sauté it for a minute. Put the flame off and wait for this mixture to cool.

Step 4: Once cooled, transfer the mixture to a grinder-mixer to prepare a fine paste. You can add little water as well.

Step 5: Add 2-3 tsp oil in a kadhai and stry-fry the chicken for about 2 minutes. Add the paste and let the chicken cook on slow flame for 25 minutes. Add salt as per requirement.

The use of coriander imparts a pleasant aroma and a touch of freshness to the dish. The green chillies and ginger garlic paste, add a spicy element and help balance it. Spicy Green Chicken has its roots from Caribbean cuisines, and can be a good delicacy during summers - A substitute to other spicy delicacies.

According to us the dish is best served with Ghee Pulao (Directions - Basmati Rice cooked in whole spices tempered in ghee). You may also add slices of cucumber / tomato as a side dish.

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.

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