Easy Grilled Chicken with Pasta

The grill pan is one of my favorite kitchen treasures. It lets me (almost) replicate the look and taste of an outside grill, right on my stove-top. I’m all for shortcuts and making life easier, so you well know how this fits into my lifestyle ;) Another thing that makes life easier is ready-made sauces – for the life of me, I can’t imagine slow simmering some BBQ sauce over 12-14 hours! I have better things to do, like read a juicy cookbook or go grocery shopping for exciting ingredients! Now, there’s two kinds of grocery shopping I indulge in. The first one is running to the local kirana store (doubles up as exercise) for curry leaves or a loaf of bread and the second is where I make a huge list and plan an exciting day at a large and well stocked supermarket. (yes, I’m sad like that).

Foodhall @ 1MG Road, has been a regular haunt to pick up all things interesting – wasabi paste…check, gnocchi…check, tarragon vinegar…check, Ras-El-Hanout…check, an elephant…check (ok, just checking to see if you’re paying attention!). So when I received a little hamper from Foodhall, I was pretty thrilled - more ammunition for my kitchen! I wanted to act all Master-cheffy and do a mystery box challenge, but we both must agree that Grilled Chicken and Pasta sounds pretty basic. We however jazz it up by using the red chilli, apricot and rosemary sauce and a twisty coloured pasta. Not so basic anymore huh? :P But honestly, repeatable and easy recipes are what I always bookmark and this one finds pride of place in that list. Let’s get cooking…

Coq Au Vin for easy entertaining

I have not been lazy. The fact that my last blog post was a month and a half ago should not lead you to the obvious conclusion. The reason for not posting is because most of my cooking these days is done in the evening. That leads to the sad fact that there is no natural light to shoot my pictures. (This is the only time I wish I lived in a temperate region where the sun sets late!). This leads to me not posting the recipes because I always feel a recipe is enhanced by pictures. (Which is why I struggle to buy cookbook without pictures, unless it was something monumental like the Larousse Gastronomique!)

I make Coq Au Vin pretty often. That’s because it’s easy, can be made in large quantities, it freezes well and the leftovers always taste more brilliant than the day you actually make it. Another more practical reason is to use up leftover wine. (Not that there is too much, but the rare occasions of opening two bottles for two people can result in this miraculous event!). It’s a one pot rustic dish which is generally served with buttered flat noodles. The French use Burgundy for the ‘Vin’ part and a rooster for the ‘Coq’ part, but you may just use chicken and any good quality red wine. Julia Child may have made this dish popular in the Americas, but my recipe is from my Family Circle book that I have come to trust and love immensely. (P.S. they also have gorgeous pictures for each recipe!). So if you want something for easy entertaining – look no further.

Tandoori Chicken - without a Tandoor

I don’t make Tandoori Chicken at home. When you can order the same off the restaurant across the road, it somehow seems pointless. Especially because the restaurant boasts of a tandoor (clay oven) and I don’t. And I would be a fraud to make this at home and call it ‘tandoori’ chicken when in fact – there was no tandoor to make it in!

So after struggling with this notion and willfully desisting from even venturing in that direction – the co-resident broke all the rules. He was having a barbeque party and could I please marinate some chicken for it? Sure I said, ‘What marinade do you want?’ Tandoori marinade, he cooed.  *Gasp, splutter, shaking the head in disbelief and denial*. Why don’t you just buy it off *insert name of restaurant here*, I asked. Because for a barbeque party you need to barbeque, not buy stuff and besides it’s not like you will be grilling it, just marinating it, he insisted. Sigh… that logic was sound and I’m a true believer in good logic, but it was just working against me here!

So he went and bought the chicken and the rest of the ingredients and even proceeded to wash and clean the meat. He extracted the lemon juice and set aside all the masalas for the marinade. With no excuses left, I had to succumb. I felt strangely guilty – like I was going against my ‘Do not Do’ list! In the end, I did marinate it and the co-resident turned out a beautiful tandoori chicken sans tandoor. Maybe my guilt will be assuaged if I just call it chicken barbequed in Indian spices. But that sounds long and boring. So we’ll leave it as Tandoori Chicken and I’ll add a disclaimer.

Chicken Ghee Roast (Warning - It's Red Hot!)

Why am I giving you a recipe for a crazy-red-hot dish in the middle of summer? Have I lost my bonkers (and my taste buds)? Ahem ahem… that was a nice opening spiel, don’t you think? Now, getting down to business. If you think about it – all the ‘hottest’ food in the world comes from the ‘hottest’ places. Mexico, Indonesia, Andhra Pradesh, Nagaland…all famous for foods that send you running, to pack your tongue with ice! Logically, you would expect these people to be sipping on watermelon juice and eating a cucumber salad and not trying to replicate the external temperature assault, internally! So why do they do it?

The wisdom of ages pours forth now (actually this is a result of being a closet trivia junkie!). Spicy food is your best bet to cool down. Capsaicin, the chemical in all spicy food is in cahoots with our central nervous system to help regulate the temperature in our body. It starts by increasing the blood circulation and dilating capillaries – resulting in more of a surface area to cool. And it also makes you sweat - which is a natural defense against overheating!

So this recipe is right where it belongs – in the middle of summer in a hot-hot country like India! I cheated and ate a cool mint raita with it, but you can be braver and go the whole hog. Happy Cooling down!

Baked Pesto Chicken

It’s already March and I still haven’t put up a pesto recipe! That’s Pesto Blasphemy in my books. You all know my heart skips a beat when I talk about Pesto. Every time I see good basil leaves in the market, I’m rushing home to make pesto. Because of my obsession with it, my friend even ribs me and asks me when I’m making pesto ice cream?! The flak I receive for my addiction, has led me restrain myself from spamming the blog with all things Pesto! BUT this recipe from Kalyn’s Kitchen is so easy and so brilliant and tastes so Ah-maze-ing that I had to share.

This recipe requires no prepping or marinating and it’s ready in under 40 minutes. It’s also way healthier than a sauté/ pan fried option. The olive oil in the pesto is all you need to moisten and bake this baby. I must have made this innumerable times just because it looks so impressive when you plate up. I’ve bookmarked this one, to churn out something fabulous when guests arrive unannounced. Yes, we all want to be Domestic Goddesses with a sexy British twang ‘a la Nigella’ at the end of the day!

Chicken Chops Masala - Like Mumma makes

My horoscope this weekend prophesized that I would take a long drive and even have a picnic. Boy was I skeptical! I hardly get my a** out of bed earlier than noon on a Sunday, so I was pitting my practiced laziness against the schemes of the universe. We went out for a party on Saturday night and like with all parties came home in a more than happy daze and flopped into bed. I challenged the universe to beat the combo of my hangover + laziness!

I got a call at 9:00 AM in the morning… groan. I rolled over and half blinking looked at the screen. It was my sister. I picked up the call, knowing that leaving it unanswered would just lead to a barrage of calls until I wished the phone would self destruct. Would I please drop her to her exam center? – she had to take an MBA admission test. Since I was the one who goaded her to apply, I had to give in. I didn’t even have time to get breakfast in. Drove like a maniac and picked her and my mom up. Then we started the long drive to Electronic city. Wait…Did I just say long drive? Aaargh… part one of horoscope rebelling – fail!

Reached the spot and quickly wished her luck, while she ran in to write her exam. Mom and I decided to wait for her to finish, so we were loitering around and checking out the campus. My stomach was literally grumbling now. Mom smiled and said she had a surprise for me. She had packed some lunch because she knew I wouldn’t have time to eat at home! She unpacked a basket to reveal my favorite Chicken Curry, steamed rice, fruit and a plate, forks and water! I literally had a picnic in the park. The universe had won!

P.S. This recipe below is mom’s brilliant Karnataka Style Chicken Chops Masala which is best eaten with Ragi Balls or Mudde. I however love it with my white rice or Ghee Rice!

Herby Chicken Salad on Multigrain Bread

I bought a lovely multigrain loaf from Bliss Chocolates. Yes, yes…they now bake loaves, pita, lavash, foccacia and a host of other yeasty delights. And their packaging is quite nice as well and you know I’m a sucker for such things anyway. After I polished off half a loaf with just olive oil and some balsamic vinegar, I was left thinking how wonderfully this bread would lend itself to my chicken salad. I know it’s winter and a Chicken Salad is more of a light summery meal. But in Bangalore, the sun still shines nice and bright and the skies are awash with my favorite shade of blue. It’s not fair is it? :P

This basic recipe has many tricks up it’s sleeve. a. You can make this ahead and keep it in the fridge, the flavors just get better. b. So needless to say, it’s a great picnic staple! c. Serve it on some cucumber roundels and you have a fancy cocktail snack at a party! d. I ate this for lunch, so yes it’s hearty enough. And finally e. even though it’s a salad, it dosen’t feel like punishment at all because it’s so yummy! If all this is not enough to make you try this right away … look at the pictures!

Jamaican Jerk Chicken

Was the chicken a jerk? I thought ‘jerk’ was reserved for the masculine gender, so shouldn’t the rooster be the jerk? On the other hand, why is the poor poultry being subjected to name calling in the first place? Ha ha ha … this recipe name always cracks me up. I know it’s juvenile to laugh at such things but my brain is wired in weird ways! So coming to the point…nobody is a jerk here (except maybe the gas connection guys – but that’s another story)!

Jerk is a style of Jamaican cooking where the meat is generally dry rubbed or wet marinated with a very hot spice mixture called Jamaican Jerk spice (courtesy: Wiki). The inspiration for this, was the fact that I had a bottle of All-spice and the rest of the ingredient list (including Demerara sugar) available in my pantry. I know! Sometimes I surprise myself! So I proceeded to make the mixture and marinated the chicken overnight. I cooked it for lunch this afternoon and maybe was a bit overenthusiastic in charring the chicken. (Well, the recipe said 45 mins and I was loitering around!) Of course I’ve tweaked the cooking time down to 30 mins for you guys – the martyr that I am, taking the hit so that you can have a good recipe! It’s a good change from the regular tandoori or grilled chicken recipes. Enjoy it with some beer on a hot afternoon J

Grilled Chicken Souvlaki

It’s been a Greece obsessed month. Started with Tzatziki, then to the Cucumber Cooler and now to the famous Souvlaki. Maybe it has more to do with summer and the fact that Greek cuisine is so suited for hot balmy weather. When you scrutinize their cuisine, it’s filled with light and fresh recipes packed with flavor. Lemons are abundantly used, as are olives, yoghurt, herbs and cheese. Souvlaki is actually Greek fast food – Meat on a skewer. But unlike the fast food of the west (burgers and fries), this one is a lot more healthy, wholesome and delicious! Greeks generally use pork/ lamb for souvlaki but chicken is popular as well. The grilled skewers can be eaten as a starter or combined with Pita, tzatziki, lettuce and tomatoes to make a super sandwich! The most refreshingly light and filling lunch for a hot day! Now to complete the picture ….I’m on a Greek island overlooking the aquamarine ocean and have a gorgeous Greek God for company …. Sigh! (Yes, I remember I’m married already, but a girl can day dream can’t she?!)

Grilled Chicken Souvlaki

Prep Time: 10 mins

Marinade time: 30 mins

Cooking time: 15 mins

What you need:

500 gms Boneless Chicken breast

Olive Oil for basting

Marinade:

4 cloves garlic, minced

1 Lemon, Zest and Juice

2 tsp Oregano

1 tsp Thyme

1/2 tsp Chilli flakes

1 tsp Salt

1 tsp freshly ground black pepper

2 Tbsp Yoghurt

1 Tbsp Cream

1 1/2 Tbsp Olive Oil

What to do:

Soak bamboo skewers. Mix the marinade ingredients in a medium sized bowl. Use thick yoghurt to ensure it is not too runny. Flatten the chicken breast and cut diagonally into strips of 1" width. (You should get about 4-5 strips per breast). Toss the chicken strips into the marinade and mix well. Marinate for 30 mins or longer in the fridge.

Preheat the grill for 10 mins or heat charcoals till red hot. (I used my oven - ran the grill function for 10 mins to get it to the desired heat, before putting my skewers in). Now skewer the chicken strips in a wave onto the bamboo sticks. (This allows for maximum area to be exposed to the grill.) Baste with olive oil. (I used a spary can. So much fun!) Place the skewers on a wire rack with a dripping pan below and grill for 15 mins, turning once in between to baste. Check for doneness. Take off the heat and serve with some warm Pita bread, Onion rings, tomatoes, lettuce and Tzatziki (Click here for recipe)!

Simple Chicken Curry for Complicated Days

There are days that are easy, breezy and simple. And there are days that can grate on your nerves that burrowing your head deep into a pillow seems like the only way out. Unfortunately, even that option is but a distant dream when you have to finish gazillion things in the limited span of 24 hours. It’s not every day that I spin through life in a haze. I actually like my little routines of measured slowness. (Now the definition of slow for an Aries can be very different from the rest of the world, but nonetheless!). And there have been more days than I can count on my fingers, that ordering takeaway is the norm. But when everything seems to be spinning out of control, I crave desperately for a home cooked meal. (Mommy…can I come home?). Oh wait, driving there is going to take me a good part of an hour, eating there another, and driving back another hour! I can’t spare three hours in a time strapped continuum.

Famished, cranky and hungry is not the way you should be cooking anything, but if I’m in that zone there’s no better dish to cheer me up than Simple Chicken Curry. This one takes twenty minutes of monitoring and thirty minutes of bubbling away contentedly on the stove by itself. And what’s more, it tastes like a giant hug! (Yes, food can give you a hug…. Never tried it??). I just spoon some onto a heap of fluffy white rice and finish the meal with a massive dollop of yoghurt! Bliss! If not anything else, it gets me through the complicated day being less famished, less cranky and less hungry J  

Simple Chicken Curry

Prep time: 10 mins

Cooking time: 40 mins

Serves: 4

What you need:

800 gms skinless Chicken pieces

1 large Onion

2 Med Tomatoes

1 Tbsp Ginger-garlic paste

2 Tbsp Oil

1 pinch granulated Sugar

1 tsp Chili powder

2 Tbsp thick/ Greek Yoghurt

1 tsp Garam Masala

1 handful of fresh Coriander, chopped

Salt to taste

What to do:

Peel and finely chop the onions. Chop the tomatoes. Pour the oil into a large pan set over high heat. When the oil is hot add the sugar, to caramelize and give the curry a rich color. (No, we don’t use food colouring at home… unless you want to stain your fingers!). As the sugar caramelizes toss in the onion and fry until it starts to brown. Next, add the ginger-garlic paste and sauté. Toss in the tomatoes, chili powder and turmeric. Lowerr the heat and fry for atleast 5 minutes till the pungent smell of masala’s mellow and you see the oil separating from the paste. (About 5 mins). If the paste starts sticking to the bottom of the pan, add a Tbsp of water.

Next stir in the chicken pieces. Turn the heat back high and sauté to seal the chicken on all sides, mixing it well with the masala. Now add the yoghurt and sauté well. When the chicken starts to turn white all over, lower the heat to medium, add half a cup of hot water to the pan, cover with a lid and cook for 20 mins.

Remove the lid and cook uncovered for another 7-10 mins to thicken the gravy. Finish by adding garam masala and salt to taste. Garnish with coriander leaves. Serve with hot white rice and yoghurt.

Potato and Sausage Soup with Pesto

I resisted for a whole month. I did. Honest. Everyone says I make too many dishes with pesto in it. But…. I love Pesto! And how could I not start the New Year with another way to use the glorious green?! This time I added it to a soup. And not just any soup – the quintessential soup for the manly man. The meat and potatoes soup! It’s technically a main course, but since it’s eaten out of a soup bowl (albeit a rather large one) we’ll still call it soup. As with all things creamy and filled with carbs and meat – this is a hearty one. Meditate on the word – Hearty. It dosen’t just mean ‘filling’, it means something that will make you all loving and giving once you’ve eaten it. Seriously, have you ever seen someone deprived of Carbohydrates? Bitchy bitchy. But not with this soup … all the nastiness just melts into the bowl. Don’t believe me? Try wolfing down a bowl of this and go take a look in the mirror. Did you see the contented smile plastered across your face? There. (Atleast you’ll be an epitome of goodness till dinnertime.) Saving the world darling, that’s what I do best …

Potato and Sausage Soup with Pesto

Prep time: 10 mins

Cooking time: 40 mins

Serves: 4 as main course

What you need:

4 large Sausages (I used Chicken franks)

3-4 Tbsp Pesto (click here for recipe or use store-bought Pesto)

4 large/ 450 gms Potatoes

3 Onions, chopped

2 Tbsp Olive Oil

2 Tbsp Butter

2 ½ cups Chicken Stock

2 ½ cups Milk

100 gms dried Pasta (macaroni/ conchigliette/ spirali – any small shape)

2/3 cup Cream

Parsley, chopped – to garnish

What to do:

Par Boil and keep aside – potatoes and sausages. Peel and chop the potatoes into bite sized pieces. Chop the sausages as well – I prefer franks as they hold their shape in the soup. Heat olive oil and butter in a pan and fry the chopped onions for 4 mins, till cooked but not coloured. Add the stock and milk to the pan, bring to the boil. Toss in the potatoes and sausages and simmer for 12-15 minutes. Meanwhile cook the pasta according to the instructions on the packet and drain and keep aside. Blend in the cream into the simmering stock and simmer for 5 mins. Add the parsley and pesto (I like 4 Tbsp for a nice pesto hit) and combine well. Check seasoning and then adjust for taste with salt and some freshly ground black pepper. Fold in the cooked pasta and heat through for 2-3 mins.

Transfer the soup to individual serving bowls and serve with some freshly grated parmesan and garlic bread.

Roast Chicken Drumsticks in a Pomegranate and Honey Pepper Marinade

I know the title is mighty long and a simple Anardana Chicken would have cut it, but where’s the fancy shmancy in that?!  I've never really found a recipe with pomegranate that caught my attention till today. Always ate Pomegranate by itself or sprinkled over a salad. I know using pomegranate and chicken together might jolt some of you, but trust me and carry on reading.  This recipe from the Good Food magazine, seemed too simple. It made me doubt whether that was all there was to it.  I love pomegranates and have always known heard that we use dried pomegranate powder (Anardana) in Indian cooking. However,  the spice mix in this recipe seemed very Middle Eastern and I had a niggling feeling that this maybe Moroccon! I read the ingredients thrice over before finally deciding to go for it! (After all, as the magazine says – Every recipe is thrice tested, so how badly could I screw up?). So how did it finally turn out? It was Fantastic – moist, juicy, peppery and tangy. Excellent bang for the buck. It’s something that you can whip up in a jiffy and just by throwing in some pomegranate jewels it looks so desirable. I call them jewels because they remind me of rubies or garnets and I can’t hide my love for color and bling. It’s also really good for the heart – the pomegranate that is, not the fat dripping chicken! Besides its kinda cool when you mix fruit and meat don’t you think? A most unlikely hit pair!  

 Pomegranate and Pepper Roast Chicken Drumsticks

(Recipe Courtesy: BBC Good Food India, Nov 2011)

Marinating time: 4 hrs or overnight
Cooking time: 35 mins
Serves: 6 as starter, 2 as mains

What you need:

6 Chicken drumsticks, skin removed
1 Tbsp dried Pomegranate powder (Anardana)
1 tsp Black Peppercorns, coarsely ground
2 Tbsp Olive Oil
2 Tbsp Butter
2 Tbsp Honey
Salt to taste
Pomegranate seeds to garnish

What to do:

Mix the oil, melted butter and honey in a large bowl till well blended. Add the dry spices and salt till evenly mixed. Wash and dry the chicken drumsticks and into the marinade. Make 2 to 3 diagonal slits in the meat. Rub the marinade into chicken and coat all the six pieces. Cover the bowl with cling film and refrigerate, allowing the chicken to marinate for atleast 4 hours. (Ideally overnight).

When the chicken is marinated, preheat the oven to 180°C. Place the legs on a roasting pan and roast until the surface is golden and the meat is done. (about 30 mins ). Baste the chicken with the run off marinade in the pan occasionally.

Test for doneness by piercing the chicken at its thickest part, towards the bone. The juices should run clear. Serve with a sprinkle of fresh pomegranate seeds on each drumstick.

I would serve this as a starter but if you want to make a main out of it – Cous cous with a splash of orange juice and chopped parsley and pomogrante seeds folded into it would look gorgeous!

Note: The original recipe said 3 Tbsp of Honey, Oil and Butter each but I felt that was way too much. 2 Tbsp of each worked just perfect. Also I used a roasting tin with a groove around the edges that let the extra fat and oil collect. Perfect for basting without letting the meat wallow in too much liquid while roasting.

P.S. You get Anardana Powder (Dried Pomegranate Powder) in any Indian Grocery store. Make sure you store it in an airtight packet after opening it.

Methi Chicken with Coconut Rice

I always hated all the weird green leafy things that my mom religiously included in atleast one meal of the day. It din’t matter if the greens were all different and tasted unique, just the fact that it was greens, was enough to make us wring our faces in disgust. We gave it a combined names of ‘Soppu’ which literally means ‘Greens’ in Kannada and left it at that. Methi or Fenugreek leaves was maybe the general of the green army. The fact that it was bitter elevated it to the hate list pretty quickly. Yes, it’s healthy and a fantastic source of Iron, but try getting that into our little brains. Now that my brain is slightly bigger (Ok, my head got bigger, fine?) I may have developed a taste for it….Gasp! (Don’t tell my mom!). Actually aging has a strange effect on the palate. You tend to appreciate other tastes apart from the sugar buzz that got you through high school! (Not saying that sweet somethings don’t get me all woozy brained and manic eyed but you get the drift…). One of my favourite recipes with Methi apart from Methi rice is Methi Chicken. The bitterness all but disappears and you’re left with a smokey flavor. Compliments the coconut rice beautifully!

P.S You can also serve the Methi Chicken with roti’s. That’s what I do when I’m pressed for time!

Methi Chicken with Coconut Rice

Cooking time: 45 mins

Serves: 4-6

What you need:

1 Kg Chicken, curry cut

2 cups Methi/ fenugreek leaves (fresh), chopped

2 Tbsp Vegetable/ Sunflower oil

1 large Onion, chopped

1 large Tomato, chopped

1 Tbsp Garlic, minced

1 Tbsp Ginger, minced

1 tsp Turmeric powder

2 tsps Kashmiri Red Chili powder

2 tsp Coriander/ Dhaniya powder

1 tsp Garam Masala

Salt to taste

For the Coconut Rice:

3 cups Jeera Sambhar Rice (or any aromatic short grain)

2 medium Onions, sliced

2 tsp Ginger-Garlic paste

2 pieces Cinnamon (1” each)

2 Bay leaves

3 Cardamom pods

10 whole Cashews

5 Tbsp Oil

2 cups Coconut Milk (I prefer the Homemade Brand)

3 cups Water

1 cup Grated Fresh Coconut, lightly toasted

Salt to taste

What to do:

For the Methi Chicken: Heat the oil in a large cooking pan. Once the oil ripples, add the ginger-garlic paste and saute for 30 seconds. Then add the onions and a teaspoon of salt and let it cook covered for 5 minutes. (The salt hastens the browning process, gives the curry a lovely colour). Sprinkle the turmeric, red chili and coriander powder. Reduce heat and saute for 2 mins, till the raw smell disappears. Don’t let the spice mixture burn. Mix in the tomatoes, raise the heat to medium-high and saute for 2-3 minutes.

Add the chicken and mix well to combine. Cook covered for 10 minutes. After that add the chopped methi/ fenugreek leaves and cook covered on medium-low flame for a further 25-30 minutes. Don't add any water and let it cook in its own juices. Finally, sprinkle some garam masala and season with Salt as per taste.

For the Coconut Rice: Soak the bay leaves, cinnamon and cardamom in 3 Tbsp of water for 5 mins. Wash and soak rice for 5 mins. Drain and set aside. Heat a pan/ cooker frying pan. Toast the coconut till it starts to just dry out and some strands turn brown. About 5 mins, then set aside. Heat the oil in a cooker frying pan. When it is hot add in the ghee. (This is to prevent it from burning). Put in the whole spices sans water (save it), reduce the heat. Toss in Onions and sauté on medium flame till they turn translucent. Add ginger garlic paste, fry well. Toss in the cashews, and sauté till golden. Now add the rice and stir well to coat the grains with the oil mixture. Pour in the water, spice water and coconut milk. Stir well to combine. Wait till the contents come to a boil. Pressure cook with weight on for 10 mins. Let it stand for 10 mins before serving or till pressure disappears. Now open the lid and fluff the contents with a fork – this ensures the rice does not stick together. Now gently fold in the toasted coconut.

Serve hot with Methi Chicken!

P.S. If you want a pronounced coconut-y flavor, increase the coconut milk to 3 glasses and reduce the water to 2 ½ glasses. Generally the rule for good fluffy rice is a rice to water ratio of 1:1 ½. However, since the coconut milk also has a solid component, we add more water to ensure the rice cooks to perfection.

Grilled Chicken and Pesto Sandwich

Why oh why do I gravitate towards recipes with pesto in it? a. What I thought was a chutney couple of years ago is now my favorite condiment. (Apart from Maggi Hot and Sweet sauce – you will always be my first love!). b. It has the most wonderful fresh flavor that can bring summertime running in! This one uses store bought pesto (for small quantities, making a whole batch seems unnecessary), but you can always use my Pesto recipe if you have the ingredients at hand. Sandwiches are looked upon as a snack in India but this one has enough going on for it to make it a light lunch. The co-resident said he would pay good money to eat this at a Deli, so I’m guessing it was good. Actually it WAS that good! So get your grill pan out (I bought a gorgeous one from Bergner… good definition) and start grilling. Yes, I don’t have a BBQ (sob sob) but beggars can’t be choosers or rather apartment dwellers can only dream of the joys of an open fire! But rest assured the grilling works rather well on the pan and if you want the grill lines to be prominent just keep a weight on the object to be grilled to push it down. Scar face would have been proud!

Grilled Chicken and Pesto Sandwich

Prep time: 5 mins

Cooking time: 10 mins

Serves: 4 as a snack, 2 for lunch

What you need:

8 slices of Bread or 4 Panini Rolls

1 Chicken Breast fillet

2 cups Lettuce or rocket leaves

4 Tbsp Pesto

4 Tbsp Mayo

Salt and freshly ground Black Pepper

Oil for grilling

What to do:

Lightly brush or spray a chicken fillet with oil, season with salt and pepper. Place on a BBQ or heated grill pan on the stove and cook over medium heat for 4-5 mins per side (depending on the thickness) till cooked. For more definition of the grill lines, press down with a weight. When pricked with a fork, the juices should run clear and the chicken must be opaque. Keep aside and slice the breast into pieces of ½ inch thickness.

Spread a Tbsp of Mayo on one slice. Place a generous quantity of lettuce on the other. Top with the grilled chicken breast and a Tbsp of Pesto. Season with salt and pepper. Sandwich together. I think this tastes best when the sandwich is toasted. (You can use a sandwich maker/ tava or grill pan.) Lightly spray the grill pan with some oil and press the sandwich down for about a 45 seconds per side till it looks golden and toasty. Hmmm….Yummy yummy yummy!

P.S. I really like the new Cooking Sprays. It’s slightly expensive but delivers the right amount of oil to coat the pan/ meat while grilling. You can always use a basting brush, but how fun is using an aerosol can?!

Twice Cooked Rosemary Chicken

Rosemary is a woody herb mostly used in Mediterranean cuisine. In Latin it means ‘dew of the sea’. Apparently Aphrodite rose from the sea with rosemary draped around her. (Ahem Ahem!). The herb is also associated with Virigin Mary. Please go figure the dichotomy yourself! There are so many other tales around rosemary – curative, memory enhancer, love charm, protection herb, etc. etc.! But today, we will limit ourselves to its use in food. Rosemary is highly aromatic, so a little should suffice. When burned, it smells similar to burning wood, so it’s great for flavoring barbeques. If you want an easy recipe with five star results, it’s the rosemary Chicken. It’s simple enough to cook and elegant enough to impress. Perfect for busy bees and gourmands! Yes, I am both and therefore this recipe is my failsafe. The technique is essentially pan frying and basting the chicken with the herb, thereby allowing the flavours of the herb to mould with the chicken, then roasting it to seal the juices in. The end product is crispy, soft, earthy awesomeness!

Twice Cooked Rosemary Chicken

Prep time: 10 mins

Cooking time: 20 mins

Makes: 4 portions

What you need:

4 Chicken Thighs (with skin)

4+2 Tbsp Oil

2 Tbsp Butter (unsalted)

2 sprigs Fresh Rosemary (10-12 leaves)

Salt and Pepper

What to do:

Pat the chicken dry using some tissues, making sure to keep the skin intact. Drying the chicken reduces cooking time. You can even pop it into the fridge for half hour uncovered to dry it out. Season both sides of the chicken with salt and freshly ground black pepper.

Preheat the oven to 200°C. (We are going to roast the chicken after frying). Heat the oil in a frying pan to just below smoking point. Place the chicken skin side down and wait for the skin to brown nicely. About 6-7 mins a side. Stand away from the pan, as the chicken tends to sizzle and splutter. Turn the chicken over and wait for the other side to brown as well.( It’s better to do two portions at a time to avoid overcrowding in the pan. ) Now toss in the additional oil as well as butter into the pan. Toss the rosemary in and start basting chicken with the fat and herbs. (Easy way to do this is by using a spoon with a long handle. Take some of the liquid fat from the bottom of the pan by tilting the pan and then spoon it over the chicken). Do this 2-3 times till the herb releases the aroma and the chicken skin looks wonderfully brown and crispy.

Now pop the chicken into the pre heated oven and let it cook for 12 mins. (7-8 if you are cooking without bone/ chicken breast). Remove and let the chicken rest for 3-4 mins before serving. This lets it absorb the juices. Voila! Serve with something creamy like mashed potatoes or risotto.

The world's best Hot Wings!

I know people exaggerate when they say something is the world’s best. You’re thinking, a.Their world is really small or b. They have false ideas of grandeur. I have fallen prey to both statements many many times, but (and this is a big BUT) Not this time!!! Firstly, I can say with conviction that if there is a restaurant I have visited and they list hot wings on the menu – I have tried it. And I eat out very often. So my world of hot wings is not small. Secondly, I am in no way partial to any food, so if something blows my mind – it firmly earns it’s place in my heart and taste buds! As these Hot Wings satisfy the above criteria – they are, according to me (and my entire clique of hungry friends and family) The World’s Best Hot Wings!

 Hot Wings/ Buffalo Wings

Prep + Marinating time: 1 hour

Cooking time: 20 mins

Makes: 20 wings

What you need:

3/4 cup All Purpose Flour

1 tsp Salt

½ tsp Garlic Powder

1 ½ tsp Chili Powder/ Cayenne Pepper

 ½ tsp Black Pepper Powder

20 Chicken Wing segments

Oil for Frying

For ¾ Cup Hot Sauce:

4 Tbsp Ketchup

3 Tbsp Sirachara Hot sauce (or any other Hot Sauce)

½ Tbsp Tabasco

1 Tbsp Soy Sauce

¼ cup Butter

1 Tbsp Coarsely ground Black Pepper

What to do:

Wash fresh wings in water, split them at the joints and remove the wing tips. (If you buy 10 whole wings, you get 20 pieces and 10 wing tips to discard). Place them on a wire rack and refrigerate for 2 hrs. (The step is optional, but I’ve noticed it makes the wings crispier.) In a shallow dish, combine flour, salt, garlic, chilli and the black pepper powder. Coat chicken pieces entirely in flour mixture and refrigerate for a further hour.

My quantities for hot sauce can be varied within each element according to desired heat, as long as the total amount equals ¾ cup. The key however is the fat to hot sauce ratio which is 1:3. One part butter to 3 parts hot sauce. This is what gives it a glossy amalgamated feel.

In a saucepan, heat hot sauce with the knob of butter, just until the butter melts. Add crushed pepper and mix well. Keep warm.

Dip the chicken in flour again, dust off. Deep fry the chicken for 13 mins 8-10 mins, till nice and crispy and golden brown. Drain chicken on wire rack for 30 secs, then immediately toss fried chicken in hot sauce and remove. Let is stand for 5-6 mins. Garnish with some more crushed pepper. Serve with some cold beer! Its gonna rock your world.

P.S. For the Bangaloreans – This tastes like the hot wings in Millers 46 (if not better!!)

Chili Chicken - Indian Chinese Style

This recipe might not be understood by everyone. I say that with confidence, because to understand this recipe, you needed to have eaten Indian-Chinese Cuisine. You probably won’t find it listed even if you look hard in the dictionary. Fact is, its not got much of Chinese in it other than the soy sauce and stir fry technique. But as a nation we love this so much, that we’ve given it a top three slot in our hearts. 80% of our everyday restaurants will list themselves as, ”Serving Indian, Mughlai and Chinese”! And that my friends, is the ONLY way to stay in business! The most popular dish of this marvelous collaboration is of course the ubiquitous Chicken Manchurian. (And its vegetarian cousins - Gobi Manchurian and Paneer Manchurian). However another post shall sing its glory, but for today it’s the Chilli Chicken’s place in the sun!

Chilli Chicken – Indian Chinese Style

Cooking time: 25 mins

Marination time: 2 hrs

Serves: 4

What you need:

500 gms of Boneless Chicken cubes

For the marinade:

1 Egg

2 tsp Yoghurt

1 tsp Chilli Powder

1 tsp Kabab Masala powder (available in stores)

Paste of 3 pods Garlic and 3 Green Chillies

2 Tbsp Cornflour

Orange-Red Coloring (optional- available in stores)

Salt to taste

For the Stir Fry:

1 Onion sliced

4-6 Green Chillies, split lengthwise

¼ tsp Ginger paste

½ Capsicum, cut lengthwise

1 Tbsp Soya Sauce

2 Tbsp Oil (Refined Oil/ Peanut Oil) for stir fry

Oil to deep Fry

What to do:

Mix all the ingredients for the marinade and coat the chicken with it. Refrigerate for 2 hrs to tenderize it. Heat the oil and deep fry the marinated chicken pieces for 10-12 mins till tender and crispy. Set aside to drain on a paper towel.

Heat 2 Tbsp Oil, toss in the Onion and ginger paste. Saute. Toss in the chillies. After 3 mins toss in the capsicum and sauté till the onions just start to turn brown. Add the soya sauce and mix well. Check seasoning. Add salt if required. Now toss in the fried chicken pieces and sauté till the sauce coats every piece. Serve hot!!