I had read some chicken recipe a while ago in the
supplementary pages of a famous Bengali daily. What had caught my attention
were the use of shahi jeera (Bunium persicum or
also called black cumin) and generous use of green cardamom. The idea of
blending the rustic earthy flavors of shahi jeera with the intense aroma and
flavors seemed like very interesting idea to me and I had noted in my mind to
try those flavors sometime. And the other day I had the chance to experiment
with it. I decided to use the shahi jeera both in the marinade and for
tempering the oil. To highlight the aroma and intense flavors of green
cardamom, the other usual aromatic spices that constitute the garam-masala
was omitted. I only added a bit of black cardamom to give this hint of smoky
flavor. The whole flavor profile worked wonderfully well. And made Blaž say
that I should write down the recipe and not forget like the one I did a few
years ago when I was not having a proper record of all the recipes and ideas.
You can print the recipe for your kitchen here: PRINTABLE RECIPE
You can print the recipe for your kitchen here: PRINTABLE RECIPE
INGREDIENTS:
(Serves 4)
600g chicken
1sp garlic paste
1tbsp ginger paste
6-8 green chilies
1 cup yogurt
2 big onions
2 tomatoes
2tbsp tomato puree
1sp shahi jeera (Bunium persicum or
also called black cumin)
Oil, salt, sugar
Dry spices:
1 black cardamom
4-5 green cardamom
2-3 dry red chili
For tempering:
1sp shahi jeera (Bunium persicum or
also called black cumin)
1 black cardamom
4-5 green cardamom
2 bay leaves
METHOD:
METHOD:
1.
Roast the dry spices and crush them roughly.
2.
Marinate the chicken with yogurt, ginger-garlic
paste, finely chopped green chilies, shahi jeera, and roasted ground dry
spices.
3.
Finely chop the onions. Dice the tomatoes into
cubes.
4.
Coarsely grind the cardamoms for tempering the
oil. Heat oil in a wok. Temper the oil with shahi jeera, ground cardamom and
bay leaves.
5.
Add the onion and fry until golden.
6.
Add the chopped tomato and tomato puree. Cook
until the tomatoes are soft and mushy and leaves oil on sides.
7.
Add the chicken with the marinade. Fry on
moderate heat until it starts getting golden color.
8.
Add a sprinkle of water. Season well. On
low-moderate heat cook until the chicken is done and the spices start leaving
the oil on sides.
9.
Serve with steaming rice or hot Indian
flatbreads.
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