Chicken it out!

Hej all,

I spent like close to 6 months in Stockholm and I had so many Friday evening parties at my home and the common thing among all of these has been drinks and chicken.

So here is one of the simplest recipes for Indian chicken.

Type A - Chicken Curry with butter - For you all people 'like me' who don't care about calories
Type B - Tandoori Chicken - For those who care about what they eat

3 stages to the cooking part...part 1 is preparation, part 2 is the actual cooking and part 3 is the presentation

The part 1, for both the dishes is the same, like all of us, we start of similarly but end up differently...Yes cooking is full of metaphors..I am not sure if you all feel the same way..but i feel so...cooking actually teaches you so many things..ok..now coming back to cooking

Part 1 - Marinating
@1 Take the cleanly washed up pieces of chicken (for type A you are taking medium sized chicken pieces and type B you should have chicken legs) in a bowl
@2 Put some turmeric powder (1/2 tea spoon), black pepper (1 teaspoon) , red chilli powder (1 tea spoon), coriander powder (2 tea spoons) and a cup of yoghurt (no, not the sweet one please..preferably sour)...Now if you have some ginger garlic paste dump a couple of them in there as well.
@3 Now wash your hands, as you have to use them to finely mix up all you put in the bowl
@4 Now cover the bowl and place in the refrigerator for 30 minutes..
@5 Now wash your hands again if you don't want them to look yellow because of the turmeric

Part 2- Cooking

Type A
Before we start, please have the following ready. Finely chopped 2 onions , finely chopped 2 tomatoes, Cumin seeds, Cinnamon sticks, Cloves, Cardamom (small pieces), some ginger garlic paste


@1 Put some oil (3 table spoons of any kind will do but I prefer sunflower oil) in a cooking vessel
@2 Once the oil is mildly warm, put in the cumin seeds, 3 cloves, a couple of cinnamon sticks and the cardomom
@3 Now put the onions in the oil and start frying them on low flame
@4 one they are slighly colored, put the giner garlic paste
@5 A couple of minutes later, put the tomatoes
@6 Cover it with a lid, leave it for a few minutes; and just remember always low flame from now on.
@7 When you feel that the onions and tomatoes are good friends, take the chicken out from refrigerator and put all of it in cooking vessel
@8 Mix all the contents well and again place the lid and leave the flame low. Put a 1/2 team spoon of black pepper and a little chilli powder
@9 From now on, its all about checking every 10 minutes and mixing the things up
@10 After about 30-40 minutes of step @9 put some salt to taste and a little coriander powder. If you have coriander leaves instead use them.

Wow! the type A chicken is ready for you!

Type B

@1 Take the tray out of your oven, spread an aluminium foil on it. While you are doing this, preheat your oven to a temperature. I really don't know how much, get it heated to a temperature as you would while any other meat

@2 Now that the oven is heated up, take the marinated chicken legs and place them on the foil. Place it in the oven for about 15 minutes

@3 Flip the legs after about 15 minutes. Remove once you "feel" that the chicken is cooked take it ou.

@4 Sprinkle some black peper, and salt on the top. Serve with some cut lemons.

Wow! the type B chicken is ready for you!

There you go guys! The chicken is ready for you! Now the secret to my cooking has been taking-it-easy-and-slow. Its not philosophical as it sounds, the reason for doing so is just to ensure that the food is not so burnt so that you can't fix it!

Anyways, guys thats it from me, happy cooking...

Hej då,
Keshav