Beer Braised Chicken and Onions Recipe

INGREDIENTS

• 1 Tbsp unsalted butter
• 6 chicken thighs, about 2 to 2 1/2 pounds
• Salt
• 3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups sliced
• 1 Tbsp brown sugar, packed
• 2 bay leaves
• 2 teaspoons dried thyme
• 2 Tbsp smooth Dijon mustard
• 1 1/2 cups dark beer
• 1 cup chicken stock
• Freshly ground black pepper

METHOD

1 Melt the butter in a large, heavy pot with a lid, such as a Dutch oven, over medium-high heat. Pat the chicken thighs dry with paper towels and set them skin side down in the butter. Salt the meat side lightly. Brown the chicken on both sides well. Remove the browned thighs from the pan and set aside in a bowl.

2 The chicken skin has likely rendered quite a bit of fat. Drain off all but 2 tablespoons of fat from the pan, taking care to not discard any of the tasty browned bits. (Note, do not discard the fat down the drain, you may clog your plumbing. Pour off into a jar.) Lower the heat to medium and add the sliced onions to the pan. If you want, sprinkle brown sugar over the onions. This is optional. The added sugar will intensify the natural sweetness of the onions. Cook the onions slowly, stirring occasionally, until they begin to brown, about 15 minutes.

3 Add the bay leaves, thyme, mustard, 2 teaspoons of salt, and beer to the onions. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the chicken thighs and the chicken stock and bring to a simmer.

4 Cook covered for 45 minutes, then uncover the pot and simmer well until the liquid is greatly reduced and the meat wants to fall off the bone, between 45 minutes and 1 hour. If you are using unsalted or low sodium stock, you will likely need to add more salt. Add freshly ground black pepper and more salt to taste.

Serve over egg noodles or with rice or potatoes.

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Chicken Ghee Roast

Ingredients

• Chicken - 1 kg, bite sized pieces, washed
• Curd - 1/2 cup, thick yogurt
• Turmeric powder - 1/2 tsp
• Lemon juice - 1 tbsp
• Salt to taste
• Jaggery - 2 tsps (or sugar)
• Curry leaves - 1 sprig
• Ghee - 6 tbsps
• Dry red chilies - 7 to 8, large (spicy variety)
• Dry red chilies - 3 (small variety)
• Black peppercorns - 7-8
• Cloves - 3
• Fenugreek seeds - pinch
• Coriander seeds - 1 1/2 tbsps
• Cumin seeds - 1/2 tsp
• Garlic flakes - 7-8
• Tamarind paste - 1 1/2 tbsps

Method

1. Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.
2. Dry roast the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and cool.
3. Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.
4. Heat 2 1/2 tbsps ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook for 20-22 mts or till its three foiurth cooked.
5. Remove the sauteed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
6. In the same vessel, add the remaining ghee, and add the ground paste. Saute on low to medium flame for 8-9 mts to till the ghee separates.
7. Add the chicken pieces and mix well. Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mts. Add salt to taste and mix.
8. Reduce flame, place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. This is not a curry, its a roast dish.
9. Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.
10. Garnish with curry leaves and serve with ghee rice, any flavored rice of your choice or white rice.

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Crockpot Chicken and Biscuits Recipe

As the weather gets cooler, I love to make this easy Crockpot Chicken and Biscuits recipe! Get out your crockpots in the morning for this one-pot comfort meal of chicken, veggies and biscuits; serve in the afternoon or early evening.

Ingredients:

• 2 pounds of chicken breast chopped bite size
• 2 cans of cream of chicken soup
• 2-3 Teaspoon’s of Pepper
• 2-3 Teaspoon’s of Garlic Powder
• bag of frozen stew veggies
• 1 roll of refrigerated biscuit dough

Here is what you do:

1. Set crock pot to low and add soup, pepper, Garlic Powder and chicken.
2. Cook about 2 -3 hours or till chicken is cook through.
3. Add veggies about 1 hour before serving.
4. Cook biscuits about 18 minutes before serving like it instructs on the packaging.
5. Throw the biscuits in the Crock Pot before serving
6. SERVE this delicious dinner!
7. Enjoy your Slow Cooker Chicken and Biscuits

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Chichen Do-Piaza

 Ingredients

• 3 lb. roasting chicken cut into bite size size
• 6 medium onions
Spices

• 4 fresh green chilies, seeded 
• 4 teaspoons chopped garlic 
• 1 1/2 tablespoons finely grated fresh ginger 
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin 
• 2 teaspoons ground turmeric 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cardamom 
• 1/4 teaspoon ground clove's
• 3 tablespoons ghee 
• 3 tablespoons oil
• 3 ripe tomatoes, peeled and chopped 
• 1 cup water
• 3 teaspoons salt

Method

• Thinly slice half the onions and set aside.
• Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger.
• Blend to a puree. Mix in the ground spices.
• Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown.
• Remove onions from pan with slotted spoon.
• Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges.
• Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated.
• Add the chicken pieces and stir well.
• Add water and salt, cover and cook for 35 minutes or until chicken is tender.
• Add reserved fried onions, cover and simmer 5 minutes longer.
• Serve with rice or parathas.

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Chicken Afgani

 Ingredients

• 1 Small whole Chicken
• 1 tbsp Magaz (Melon Seed) paste 
• 1 1/2 tbsp Cashewnut paste 
• 1 tbsp Khuskhus (Posto / Poppy seeds) paste 
• 1/2 cup Cream 
• 2 tbsp Butter 
• 2 tsp White pepper 
• Salt To Taste

 Method

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

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Butter Chicken

Ingredients

• 1/4 pint/150ml natural yogurt 
• 2 ounces/50g ground almonds 
• 1 1/2 tsp chili powder 
• 1/4 tsp crushed bay leaves 
• 1/4 tsp ground cloves 
• 1/4 tsp ground cinnamon 
• 1 tsp garam masala 
• 4 green cardamom pods 
• 1 tsp ginger pulp 
• 1 tsp garlic pulp 
• 14 ounce/400g can tomatoes
• 1 1/4 tsp salt 
• 2 pounds/1kg chicken, skinned, boned and cubed
• 3 ounces/75g butter 
• 1 tbsp corn oil 
• 2 medium onions, sliced 
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

Method

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan.
• Add the onions and fry for about 3 minutes.
• Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well.
• Pour over the cream and stir in well.
• Bring to the boil. Garnish the Indian butter chicken with the remaining chopped coriander to serve the chicken curry.

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Barbecued Chicken

We eat lots of chicken in our home and there's never a shortage on all the ways to cook it.  This tasty chicken with it's fabulous BBQ sauce is out of this world.  All the credit goes to the delicious easy-to-make sauce.  Whip this up in no time and have an awesome dinner on the table tonight!

BARBECUED CHICKEN

For the Brine:

3 chicken thighs bone in, skin on
3 chicken breasts, bone in, skin on

4 garlic cloves, smashed

2 quarts of water

1/4 cup sugar

2 fresh sprigs rosemary

1 tablespoon coarse sea salt

For the Sauce:

1 small onion, chopped

3 cloves garlic, minced

2 cups tomato sauce

4 fresh rosemary sprigs tied into a bunch

2 teaspoons thyme

1/3 cup brown sugar

1/4 cup molasses

2 tablespoons soy sauce

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon salt and pepper

2 tablespoons olive oil

To make the brine -

In a large bowl, combine the water, sugar, garlic, salt and 2 sprigs rosemary.  Evenly distribute the mixture into two large separate resealable bags.  Evenly distribute the chicken into the bags and seal.  Place onto a large plate or baking dish and refrigerate for 2-3 hours.  

To make the sauce - Heat the oil in a medium saucepan over medium heat.  Add in the tied rosemary and onion.  Saute for 3-4 minutes.  Add in the garlic and thyme.  Saute for 2 minutes or until the onion is translucent.  Add in the tomato sauce, brown sugar, molasses, soy sauce, cumin, paprika, salt and pepper.  Blend together.  Reduce heat to low and cook for 20 minutes. Remove 1 1/2 cups of the sauce from the pan into a serving bowl and reserve for later.  The remaining sauce will be used for basting the chicken. 

Preheat the oven to 375 degrees F.

Heat the grill to medium.  Lightly oil the surface of the grill so the chicken won't stick.  Place the chicken onto the heated grill and cook for 10 minutes, turning once half way during cook time.  Transfer the chicken into a baking dish and brush generously with the remaining sauce.  Cook for 15 minutes then bast the chicken again with a generous amount of sauce.  Return to oven and bake for 25-30 minutes or until the chicken is cooked through and no longer pink, basting 1 to 2 more times during cook time.  Transfer chicken onto a serving plate and serve alongside with reserved BBQ sauce.  

 

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Murgh Musallam

Ingredients

• 10 flakes garlic (crushed)
• 2 tbsp grated ginger
• Salt To Taste
• 1 cup curd or plain yogurt
• 1 tbsp lemon juice
• 1 chicken
• 1 cup long grain rice
• 3/4th cup shelled peas
• 6 bay leaves
• 1 cup ghee
• 2 large onions (finely chopped)
• 225gms/1/2 lb tomatoes (peeled & sliced)
• 2 cups hot water
• 3 tbsp chopped coriander leaves

Spices

• 2 tsp garam masala powder
• 1 tbsp turmeric powder
• 8 cloves
• 6 black peppercorns
• 1 brown cardamom
• 1 tsp red chili powder
• 1 tbsp roasted coriander powder
• 1 tsp cumin seeds
• 1/2 tsp saffron strands

Method

• Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
• Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
• Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
• Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
• In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
• Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
• Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
• Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
• Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

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Mughlai Chicken

Ingredients:

• 1 kg boneless chicken skin removed
• 2 onions ground to a paste
• 2 tsps garlic paste
• 1 tsp ginger paste
• 1" stick of cinnamon
• 5 pods of cardamom
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 2 tsps garam masala
• 10-15 almonds blanched and skin removed
• 5-6 tbsps thickened/ heavy/ double cream whisked
• 4 tbsps of ghee
• 1 cup chicken stock
• Salt to taste

Preparation:

• Grind the almonds into a fine paste and keep aside.
• Heat the ghee in a pan and fry the onions till they are translucent.
• Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
• Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala. Add the chicken and fry till sealed (chicken turns opaque).
• Add the stock, salt to taste and cook till the chicken is done.
• Whisk the cream to ensure that there are no lumps in it.
• Add the cream and the almond paste to the chicken and stir well.
• Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately.
• Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).

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Tandoori Chicken Masala Recipe

Ingredients:

2 lb chicken pieces of your choice with skin and visible fat removed

1/2 Tandoori Masala recipe

1 cup yogurt (preferably regular)

1 tablespoon oil

1 lime or lemon juice

Sea salt to taste

½ teaspoon chili or cayenne pepper powder

Tandoori Masala Ingredients:

2 tablespoons cumin seeds or 1 ½ tablespoons cumin powder

2 1/2 tablespoons coriander seeds or 2 tablespoons coriander powder

¼ tsp turmeric powder

1 tsp garlic powder or 3 fresh garlic cloves, minced

1 tsp ginger powder or 1 tablespoon grated ginger

½ to 1 tsp red chili or cayenne pepper powder

¼ tsp clove powder

1 tsp cinnamon powder

1 tsp orange or red food coloring (optional)

Directions:

To make the tandoori masala, if using seeds, dry roast the cumin and coriander seeds in a pan on a low flame, till they begin to release their aroma. Remove from fire and cool. Grind seeds in a grinder. Add all ingredients and mix well.

Make slits in the chicken pieces with a knife. Mix lime, salt and chili pepper in a small bowl. Rub the lime mixture into the chicken slits. Combine yogurt and tandoori masala in a bowl. Mix well. Add the yogurt mix to a large plastic bag or a glass bowl. Add the chicken to the mix and toss well, making sure all the pieces are well coated. Drizzle the oil and toss. Marinate in the fridge for 6 to 24 hours. 

Preheat the grill to medium heat and lightly oil the grate. Spray oil in the chicken pieces and quickly sear both sides of the chicken. Reduce heat and cover the grill. Cook until meat is no longer pink and juices run clear.

Or you can cook the chicken in the oven: preheat broiler. Cover a baking pan with foil and spray the foil with cooking spray. Lay chicken on greased foil and spray with more cooking spray. Broil until it starts browning and turn. Brown the other side. Lower temperature to 350 F. Bake for approximately 10 minutes or done. 

Top with onion slices while grilling.

Garnish cilantro and lemon wedges.

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Chicken Curry with Fingerling Potatoes

Ingredients:

• 10-12 Chicken drumsticks/ leg pieces, skinless
• 6-7 fingerling potates, slit vertically, just in two pieces
• 5 large onions, thinly sliced
• 5 garlic cloves, crushed
• 1 1/2 teaspoon grated ginger
• 1 cup crushed tomatoes
• 1 small plum tomato, large cubed
• 3 small dried bay leaves
• 2 cinnamon sticks
• 1  teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1  teaspoon garam masala powder
• 1 teaspoon red chilli powder
• 1 teaspoon red chilli flakes
• 1 green chilli, chopped
• salt to taste
• 3 tablespoon oil

For marinating:

• 1 teaspoon turmeric powder
• 1/2 red chilli powder
• 1 1/2 teaspoon salt

Preparation:

• Remove the skin of chicken drumsticks/leg pieces. Marinate them with the ingredients mentioned under marination.
• Heat oil in a large dutch oven, add garlic, ginger, red chilli flakes, onions , cinnamon sticks and bay leaves. Cook until onions are reduced in quantity and slightly golden brown.
• Add cubed tomatoes, crushed tomatoes, fingerling potatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cover the lid. Cook until oil seperates from the masala.
• Add chicken leg pieces and cook uncover for 5-10 minutes on medium high heat. Stir in between so that it do not stick to the bottom.
• Add water to make some gravy and cover the lid and cook until the chicken is no longer pink near the bone, about 30 minutes.
• Serve hot with basmati rice and enjoy.

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Chettinad Chicken Recipe

Chettinad Chicken Recipe

Chettinad is a small region in Tamil Nadu famous widely known for its delicious cuisine which very well reflects the authentic flavors of South India. People from almost all around the world have become fond of all the Chettinad recipes specially the non-vegetarian dishes. Kara kulambu, a spicy and tangy tasting vegetarian curry is another specialty of this cuisine. Luckily my neighbor is from that region and I have learnt some basic recipes from her which I'll be sharing with you later. Check out my beetroot coconut masala/beetroot pirattal recipe, it was one special recipe that she taught me. But today's recipe is from my Mom who learnt it from a recipe book she had. I love this preparation not only because it is chicken, but also because of the flavors. This Chettinad chicken masala is a dry version and has awesome flavors due to the addition of fennel seeds, cumin seeds and peppercorns. The masala powder made from these spices makes it too good and dry roasting these spices before grinding helps bring out the aroma and flavors very well. Goes well as sides with variety rice like pulao, biryani, fried rice, dal rice, sambar rice and also with chapatis and rotis. Lets see how to make this hot chicken masala.

INGREDIENTS

Chicken - 500 grams (chopped into big cubes)

Shallots / Pearl onions - 75 grams (5 onions)

Ginger - 1 inch long piece 

Garlic pods - 1 

Dry red chillies - 6 to 8 

Cumin seeds - 3/4 spoon 

Coriander seeds - 1 spoon 

Fennel seeds - 1 spoon 

Peppercorns - 1/4 spoon 

Salt - As per taste

Oil - 5 spoon (Gingelly oil preferred)

Coriander leaves & Curry leaves - Few for garnishing (Optional)

PREPARATION METHOD

• Wash chicken pieces well in water and keep them aside.
• Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them. 

(For Masala Powder)

1. Dry red chillies - 6 to 8

2. Cumin seeds - 3/4 spoon

3. Coriander seeds - 1 spoon 

4. Fennel seeds - 1 spoon

5. Peppercorns - 1/4 spoon 

• After the dry roasted ingredients cools down and reaches room temperature, add them to a blender make a fine masala powder out of them and set aside. This is the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of this masala powder.
• Peel onions put them in a blender and make a coarse paste out of it and set aside. 
• Also make ginger-garlic paste and set aside.
• Now heat a pan, add oil and after it heats up add the coarsely ground onions and saute until the raw smell goes. 
• Then add the ginger garlic paste and saute for a few minutes. 
• Now add the chicken pieces and saute well for 5 minutes. 
• Now add the prepared masala powder and stir well.
• After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low flame.
• Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle water if necessary and stir occasionally so that the chicken does not get burnt. Please cook on low flame. 
• When water evaporates and chicken seems well cooked remove from flame and serve. 
• Garnish with coriander and curry leaves if you wish.

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