Aromatic Chicken Masala

This is definitely one of my all time favorite Indian dish. I love hunting for Banana Leaf Rice shops and have a taste of their Chicken Masala in order to perfect mine. At the end of the day there will always be a few variation but all still taste heavenly. One of the main differences I guess is the use of yogurt as an ingredient. Some Chicken Masala I've tasted uses it and some does not. Anyways this is a version which doesn't which makes it a little on the dry side. Hope you guys enjoy it!


Ingredients:
1 whole Chicken - cut into small pieces.
2 medium OnionsOnions
- chopped.
5-6 TomatoesTomatoes
- cut.
1 1/2 tsp. Salt
1 1/2 tsp. Red Chili PowderRed Chili Powder

1 tbsp. GarlicGarlic
- crushed
1 tbsp. GingerGinger
- crushed

Garnishing
Fresh Coriander LeavesCoriander Leaves
- chopped
4-5 Green Chili
2 tbsp. Coriander SeedsCoriander Seeds

1 tsp. Kalonji
1/2 cup Cooking Oil


Directions:
1. In a large saucepan over medium heat, fry onions till golden brown.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh coriander and green chili.
7. Serve with rice, roti or naan.



Technorati Tags: recipe, indian food, main dish, chicken masala

Spicy Baked Ginger Chicken

Firstly I would like to apologize for the lack of updates as I was busy with my other blog projects in my attempt to earn money online which has been quite interesting. I've also not been cooking much lately with my better-half travelling overseas to participate in exhibitions but I did managed to whip up a snack yesterday for some friends who came over my place for a mahjong session.

This Spicy Baked Ginger Chicken recipe is for me a Malaysian version of Buffalo Wings but in this instance I used a whole chicken instead of just wings although you can just use wings if you prefer them. The secret to this recipe is not to be stingy with the sauce during baking but be wary not to make it too wet cause I find it tastier by having it slightly more on the dry side.

Ingredients
1 Whole Chicken - cut into parts
2 tbsp crushed GingerGinger

1/2 cup fresh Lemon Juice
2 tsp Red Chili PowderRed Chili Powder

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
Vegetable Oil


Directions:
1. Combine crushed ginger in a covered jar with the lemon juice, red chili powder, oil, salt, pepper and thyme; shake to mix.
2. Let it stand for 1 hour, shaking several times every 15mins.
3. Arrange chicken pieces in shallow baking pan in a single layer.
4. Pour mixture over chicken pieces.
5. Bake chicken at 400 degree for 1 hour.
6. Turn chicken and continue baking at 350 degree for 35 to 45 minutes.
7. Serve immediately as snacks or with steamed rice.



Technorati Tags: recipe, nyonya food, spicy, ginger chicken

Spicy Buttered Squid

Firstly I would like to apologize for my long absence due to my holiday. Today's simple and quick Spicy Buttered Squid recipe was prepared during the holidays with my family and relatives. It has been quite some time since I saw some of my uncles and aunties residing in Sweden and Singapore and it was great to get to know my cousins as well. At times I must admit it was kinda awkward but family bond is truly a magical thing. During the last day before I departed, we exchanged emails and vowed to keep in touch and I can't helped but wonder how fantastic the internet have brought us somehow closer with each other.


Ingredients
3 lb Squids - cleaned and sliced into 1/2" wide rings
5 CilipadiCilipadi
(Bird Chili) - sliced into small pieces
2 stalks of Curry LeavesCurry Leaves
- sliced in half
3 cloves of GarlicGarlic
- sliced
2 tbsp salted Butter
Salt to taste
Black Pepper to taste


Directions
1] To clean squid, remove purplish skin, separate the head from the body.
2] Wash the inside of the squid body and dry it on paper towels.
3] Cut squids into 1/2" wide rings and leave tentacles uncut.
4] Heat butter in pan and stir-fry garlic till fragrant.
5] Add in squids and stir-fry for about 30 secs.
6] Add cilipadi and curry leaves.
7] Add salt and black pepper.
8] Stir-fry for another 1 min.
9] Serve hot with steamed rice.

Note: Cut down on the Cilipadi for a milder version.

Technorati Tags: recipe, fusion food, spicy squid, seafood recipe