J: Why don't you make something exciting?
M: Define exciting
J: hhmm why don't you make something nice?
M: Is that your definition for “exciting” and also what do you mean “make something nice”, do you mean that what I make is not nice?
J: See, that’s your problem, when I say something, you add unintended meaning to all those things and twist it…
M: (smug look, and draws a blank ;)
So, whenever I think out loud about what new recipe to try, the above conversation kinda happens. But I’ll let you in on a secret, I know exactly what he means, when he says “make something exciting or nice”. But I’d like to see him sweat and work for it… little joys of life ;)
Whenever Jose says he wants something exciting to eat, he means restaurant style food. He “loves” to eat out. Most of the times, when we go out and eat, he will end up asking me why can't I make this kinda food at home?
As a reply, I impart one of my “theories” : “you eat restaurant food at restaurant and home food at home, if it’s all the same, you won't be able to appreciate both in its own capacity”.
Anyways, for a change, I thought I’ll make some “exciting” food for my husband. He loves grilled food! I used to make this chicken grill for dinner, some years ago. I’m not sure why I kinda stopped making it, may be I overdid the “work hard for your dinner”.
Since, I’ve always made it for dinner, I never took pictures of it. So, this time, I thought I’ll make it for lunch along with some Saffron Rice, which is a very exciting combination according to “someone”.
However, I didn't get around to making Saffron Rice, since my friend gave me some Beef Biriyani. That’s also a good combination.
I also wanted to share a recipe for Ramadan time. I guess this works for that too. It’s very simple, with minimal ingredients which are easily available, you can finish all the prep work in advance and just cook it before serving. Though the marinade uses minimal ingredients, there is no lack of flavour. The cooking time is also relatively less.
Hope I’ve done a good job of convincing you to try this recipe, whether you are observing “fasting” or not ;) Ready to try it out?
Here is the recipe…
Grind together Kashmiri chilli powder, coriander powder, chopped ginger & garlic, fennel seeds, salt and lemon juice with 2-3 tbsp water to a smooth paste…
Add the ground paste and drained yogurt (refer notes) to the chicken and mix well using your hands. Let the chicken rests in fridge for half an hr to 1 hr. You can also keep it overnight…
Heat oil (2 tsp) in a wide pan. Add the chicken pieces and cover and cook on the lowest flame for 5-6 mins. Remove the cover and flip the chicken pieces. Again, cover and cook for another 5-6 mins. Remove the lid now and continue cooking till the chicken pieces are charred on both sides. It will take another 3-4 mins on each side…
Grilled Chicken (Stove Top Method)
- 250 - 300 gms Chicken I used skinless boneless chicken thighs
- 1.5 tbsp Kashmiri Chilli Powder
- 2 tsp Coriander Powder
- 2 tsp Chopped Ginger & Garlic each
- 1/4 tsp Fennel Seeds
- 1.5 - 2 tsp Lemon Juice
- 2 tbsp Yogurt refer notes
- 2 - 3 tsp Ghee
- Oil I used olive oil but you can use any vegetable oil
Clean the chicken pieces and pat dry them with kitchen tissue paper.
Try to squeeze out the water from yogurt using a cheese cloth or a heavy paper towel (refer notes).
Grind together Kashmiri chilli powder, coriander powder, chopped ginger & garlic, fennel seeds, salt and lemon juice with 2-3 tbsp water to a smooth paste.
Add the ground paste and drained yogurt (refer notes) to the chicken and mix well using your hands. Let the chicken rests in fridge for half an hr to 1 hr. You can also keep it overnight.
Heat oil (2 tsp) in a wide pan. Add the chicken pieces and cover and cook on the lowest flame for 5-6 mins.
Remove the cover and flip the chicken pieces. Again, cover and cook for another 5-6 mins. Remove the lid now and continue cooking till the chicken pieces are charred on both sides. It will take another 3-4 mins on each side.
Remove the chicken from the pan and coat each piece with ghee. In addition to giving a nice sheen to the chicken, it will also add an extra flavour and also keeps the meat juicy. Serve hot with coriander mint sauce , sliced onion and lemon wedges.
You can use Greek yogurt or hung curd instead of regular yogurt. If using Greek yogurt, use 1 tbsp instead of 2.
I put some regular yogurt in a muslin / cheese cloth and just squeezed out the water. I didn't hang it for a long time, since it's a very small qty. If you don't have the patience to do the extra step, just use regular yogurt itself without straining.
I've also made this with chicken breast and it works out well. However, we liked it better with chicken thighs.
I haven't used any colour in this recipe, Kashmiri Chilli powder gives this rich red colour.