Cornflakes-masala chicken

You'd think the first food script of the year would happen in, like, the first week of the first month of same year. Yet, for the longest time, it never makes it past... these. few. words. You digress. Perhaps, recipe writing isn't for you. Then again... it could be just the thing for you, always keeping your mind lucid and ideas animated. If you believe your words/ pictures/ directions/ foolery absolutely inspire yourself and the dozen others that drop by to read, then surely this is your charge- at least part of it. Moreover, it triggers thoughts, such as, "if I can do it, then you most definitely will". So, of course, it's imperative to dust off writer fog, if things seen here manifest in your kitchen there, come 2018. And it's totally why, that at the fourth week of January, I am ferociously typing, to run this text out before the end of January. You deserve it. So do I. 

Also, we're exactly at that point in the calendar where we find ourselves deep in irresolute resolutions...chomping much too much on leaves and tubers...inhaling bounteous forms of protein. Take heart. Today's treatise may be an easier way to overcome, and still usher in a bettered/improved you, without having to try nearly as hard.

I realize chicken is the most versatile substance staple, the world over. It is a notable part of our food spectrum, the meat most of us serve more nights in a four week rotation. So, adding to the number of poultry recipes may never be excessive and, right now, at this moment, I feel, today's might be one to seriously consider.

It is essential to marinate chicken. To marinate and coat it soon after with popular breakfast fare is more than genius. To have it taste as good as the two-doors-down-mom-pop fried chicken shop could be an outstanding feat. Doubtless, it's as cravesome as fat laden, calorie pegged counterparts might aspire to be.

Though, really, a batch of these might be a bit further along in sophistication,  than batter-dipped pieces cooked in oil (which I'm equally a fan of).  Enveloped in distinct Indian-esque flavors,  there is  a tornado of taste lent to the terrific texture of toasted maize (alliteration was not intentional, but sounds cool. Right ? :)). It's the great mouthfeel you get when you sink teeth into juicy pieces, covered in a mosaic of  cornflakes over seasoned skin that makes you come back for more. 

Points to specifically note in making c. masala chicken:
➢There are three parts to this recipe, that you must diligently go through in the order of: (a)making the marinade and smearing chicken with marinade (b) shaking marinaded pieces in cornflakes (c) baking the coated pieces.
➢You'll have to press marinaded chicken onto the cornflakes, purposefully. They will not all stick on when put into the bag. But once they adhere, flakes obligingly gather in some places more than others, which is ok. Really.
➢ For a distinct fusion between spice and crunch, you need to be generous on the former in order for the latter to stand out and complement. Otherwise, it's just chicken and cereal. Not good.
➢ Half of an 18 oz box of cornflakes should be enough to cover 12 chicken leg drumsticks; also feeds 6,  but often 4 very hungry people.
That being said, you can use any parts of the chicken; bone in, boneless. I like bone-in and my kids (even the one month-short-of-adult) fight for the drumsticks. 

From preparation to consumption, cornflakes-masala chicken takes a little over an hour and a half, where after your initial tweakings and coverings, 80% of time is spent in pieces baking off to their extra special finale.

It will hold up to many culinary expectations. Don't minimize options on how, when or why. Regardless of the regional palate it intends to please or where your fancies take you, know that a piece or two is as gratifying sided to curry and rice, as might be over, roast fingerling potatoes, tucked with garlic scented couscous, and/or a green salad.

Maybe this is that bit of perfection needed to set the course for 2018. You think?

Hoping you a fantastic year And, no doubt, a tasty one too.

Always, thank you for listening. 

The South Indian plate. With rice and a small pool of sambar.

Ingredients:

• 1 ½ tbsp cayenne pepper
• 1 tbsp coriander powder
• 2 tsp black pepper
• pinch turmeric
• 1 tsp garam masala
• 1 pinch mace powder
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 1 tbsp lemon juice
• 3 tbsp plain nonfat yoghurt
• salt
• 6 skinless chicken drumsticks
• 3 cups cornflakes, crushed
• cooking spray

Once upon a time, during a bitter  Minnesota winter...when I had leftover cornflakes, a pack of cut up chicken thighs, and not much of a budget, this happened. That was more than 12 years ago. Ever since, buying a box of Kelloggs elicits a whole different response with my people here.

Directions:

• In a large mixing bowl, combine all the ingredients from cayenne pepper to salt. 
• Coat chicken pieces thoroughly in the spice-yoghurt mixture. Keep aside in marinade for 30 minutes.
• Place cornflakes in a large Ziploc bag and crush with rolling pin.
• Preheat oven to 385°F.
• Line a large baking sheet with aluminum foil and spray the foil with cooking spray.
• Take a marinaded chicken piece and place in the ziploc. Seal the bag and shake up and down or move so that the piece gets coated in cornflakes. Place coated piece onto baking sheet.
• Repeat with the remaining chicken pieces. Spray pieces with cooking spray.
• Bake for 8 minutes. Then reduce oven temperature to 350°F and bake for another 25-30 minutes or until chicken is done and meat is no longer pink.
• Serve hot with rice, roast vegetables, side salad.

Notes~
When increasing the quantity of chicken, be mindful of spice and seasoning ingredients. Do not increase all these in direct proportion, but test and taste, to suit individual palates and tolerance levels.

Of Januarys past:

2017~ Tandoori chicken salad

2016~ Peanut, cashew, chocolate bars

2013~ Breadmaker pretzels

******
 "But let all who take refuge in you rejoice;
    let them sing joyful praises forever.
Spread your protection over them, that all who love your name may be filled with joy." Psalm 5:11

Easy Tandoori Chicken

We have such good weather here in the State we presently reside in. It's grilling season all year long,  but for a few months of extreme heat where I could actually grill on a sidewalk. So, yesterday that's what we did, no, not the sidewalk part, the grill part : tandoori chicken on a grill.

This spice- cloaked chicken is one of the most popular foods in the world. Inherently Indian, it has some impressionable Pakistani and Afghani roots. And with global fame, this South Asian original became a  universally appealing delight. Not only is it a feast for the eyes, beautiful- orange/ red, charred skin, but it is probably one of the most taste- filled chicken preparations your palate will ever know.

Tandoori, the Eastern version of the barbecue, is a method of open fire cooking traditionally done in a  tandoor or clay oven. Tandoori chicken is marinaded chicken cooked over this high flame tandoor. Since the majority of us have not in our possession clay domes as home cooking appliances, you can get similar high temperature results using either a grill or your kitchen oven.
The marinade is key in getting the spices to permeate throughout the meat, so every bite ensures good and even flavor. Tandoori masala is the master ingredient in making that marinade. Balanced with yogurt and combined with a few other ingredients, the masala is the ideal combination of spice powders for flavor coating. It can range heat-wise from mildly moderate to fire breathing intensity, depending on  the audience you're cooking for or the tastes of the person cooking it. 
Many good, pre-made tandoori masalas can be bought at Indian specialty grocers or even local groceries now, but nothing beats a good homemade mix. 

If you have never tried your hand at tandoori chicken, I urge you to just do it. And if you're already familiar with a recipe, try this one, you might find you like it better.

Ingredients:

• 2 tsp vegetable oil
• 3- 4 (depending on your level of spice) tbsp tandoori masala (recipe below)
• 1 cup thick plain yogurt (drain or blot out excess moisture using doubled paper towels)
• juice of half a lemon
• 1/2 cup of chopped cilantro
• 4 garlic cloves
• 2 tbsp chopped  ginger
• 2 tsp salt
• 1 1/2 lbs bone- in skinless chicken legs( mix of drumstick and/or thighs), scored lightly on each side with a few 1 inch shallow cuts 

Method:

• Blend or process all the ingredients from oil to salt, till smooth.
• Combine marinade mixture in a large bowl with chicken. 
• Cover and refrigerate marinaded pieces for at least 2 hours upto to 12.

Tandoor masala:

• 3 tbsp coriander powder
• 2 tbsp cumin
• 1-2 tbsp red chili powder or cayenne ( adjust this for heat)
• 1  tsp turmeric
• 1 tbsp black pepper
• *1/2 tsp methi powder 
• *1 tsp garam masala

Sift together or shake in a closed container. Excess masala can be stored and reused.

Directions:
Grill Option:

• Using  cooking spray, lightly coat the grill grates or brush with oil.
• Heat your grill, having the flames/ more heat on one side and less on the other.
• Remove the chicken out of marinade (shaking off excess marinade).
• Cook pieces on high heat side, 8-10 minutes per side or until charred.
• Put pieces onto less heated side and cover, cook for 25-45 minutes, until juices run clear when chicken is pierced.

 Oven Option:

• Preheat oven to 370°F 
• Place marinaded chicken pieces on lined baking tray, coated with cooking spray or oil.
• Bake for 20- 25 minutes, or until until juices are clear when meat is pierced.
• Turn oven to broil.
• Turn chicken pieces over so the unexposed side is now facing upwards.
• Broil till lightly charred, 5- 10 minutes (be careful not to overdo. Charred does not mean burnt)

Notes:

Methi powder is dried fenugreek powder.

McCormick's gourmet collection carries garam masala.

Random fact -Tandoori chicken was served to both Richard Nixon and John F. Kennedy during State visits to New Delhi.

The pictures were taken after dinner, bad choice, since I didn't have as many pretty pieces to shoot.

" But those who trust in the Lord will find new strength. They will soar high on wings like eagles. 
 They will run and not grow weary. They will walk and not faint." Is. 40:31

      

Masala Fried Chicken

I choose not to pigeonhole this recipe as curry, but it could be just that. Curry - in fried, zestfully sizzled form, tailed with Indian masala. 

Masala fried chicken is what I call it.

Why? I'll tell you

a) I came up with the recipe several years ago, made it on numerous occasions, but it really doesn't have a name. (This post officially covers the naming ceremony).

b) It is fried, with peeks of garam masala.

In India, we have many creative approaches when it comes to transforming your everyday poultry. A curry can be devised as a vehicle to fashion chicken in a pantheon of innovative ways- spicy, sweet, sour, dry, saucy, more masala, less spice, onions sliced, onions ground, tomatoes in , tomatoes out, the list goes on.

This particular one is just one of those ways...my culinary nod to taste, guess and make- intense desire to replicate gloriousness after trying it, in a Chicage restaurant(?). Or was it the random appetizer had at some random dinner party where I was a random houseguest? Maybe, it came from the recesses of my mind, an expressive cooking accident result, when my lazy self, did not feel the need to unload a whole pantry of ingredients to make one simple chicken fry (the general elaborateness of Indian dishes can be a good thing if time, propensity permit). I honestly think it's a coalition of  all three.

Knowing that, this fried chicken is dressed in scant spices. Coated chicken pieces, along with crisped onions, a handful of adjusting ingredients finetunes into a dry- curried synthesis. Incidentally, that is exactly what lends to its remarkable South Indian flavor.

Dashes of pepper, a pinch of turmeric, and a few sprinkles of the garam will transport you through the ultimate flavored poultry experience of all time. 

The platter is one of my son's favorites. Z, who, unlike the rest of us, does not enjoy bucketloads of spice. Despite the army of serranos amassing its frame, which for the fainter- palated can be deseeded or replaced with milder cousin, jalapeno, this dish really does not tip to fire-breathing heights.

Further tasting and inevitable finger licking might have you doing somersaults, perhaps boldly proclaim a beyond-love of Indian cooking. Moreover, the guests you serve this to, will be enchanted, hailing you as the consummate guru of the creative Indian kitchen. 

Ingredients:

• 2 lbs. cut up chicken (2 inch pieces; preferably bone-in thigh )
• 2 tbsp black pepper (freshly ground preferred)
• 1/2 tsp turmeric 
• 1 tsp salt
• 12 serranos (or jalapenos)
• 12 cloves garlic
• 2 inch piece ginger
• 1/4 cup oil
• 2 medium onions, chopped
• 2 tomatoes, chopped
• 1 tsp black pepper
• 1 tsp garam masala
• 1/2 tsp salt or more to season
• 1 handful cilantro (chopped fine)

Method:

• Coat chicken pieces in black pepper, turmeric, salt.
• Crush or grind serranos, garlic and ginger together, slight chunky but well combined. 
• Heat oil on medium flame. Place chicken pieces a few at a time in oil. Fry through until pieces are golden and cooked through, covering pan occasionally so that they get evenly cooked.
• Repeat until all chicken pieces are fried. Take out and drain on paper towels.
• In same oil, fry onions until light brown, past translucent stage, about 4 minutes.
• If much oil remains, take out excess using a ladle. Let enough remain to saute the final ingredients ( about 1-2 tablespoons).
• Saute garlic, ginger, serrano mixture till soft and cooked (about 3 minutes). Add in tomatoes and cook through for an additional minute.
• Switch to medium - low flame, put in the fried chicken pieces. Mix in garam masala, black pepper, salt and cilantro. Combine well.
• Take off flame.
• Serve warm.

Feeds a group of 4-6 hungry guests. It is delicious with roti (Indian bread) or ghee rice( shown below, post coming soon) but sides most well with parboiled Kerala rice . 

I want to thank the very gracious editors of Yummly who handpicked my mango custard post to be featured on their Mango Madness page. So fun to be "certified yummly"!

******

I read devotions/blessings posted by Susie Larson on a daily basis. She is a radio host, author and Christian speaker who heartens many with her beautiful messages and daily inspirations. I want to pass on a piece of the encouragement that has been a blessing to me, nourishing my soul and speaking truth to my heart.

"May you raise your arms and praise God for His faithfulness to you. May you open your hands and receive what He so lovingly wants to give. May you look past your circumstances and see Jesus who reigns over all. And may you move forward in faith knowing all things are possible through Him." ~Taken from Susie Larson's End Of Day Blessing.

Daring Cooks' November 2012 ~Brining and Roasting/ North Kerala Stuffed Chicken

Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

A while back, one November, Food Network aired a special prior to Thanksgiving, a sort of Q&A on the how- to's of the big meal. Of course, turkey brought in major mention, and in tow came the discussion on the needs and basics of brining that turkey. After the viewing, which I later went on to bookmark twice, the calling to brine has always been first up in prepping good bird. So start Thanksgiving eve, my multi gallon bird bath begins. Which, by the way started out in a black double lined trash bag (since then I have graduated to a pot the size of a medium ground well, used only and solely for the purpose), replete with apple cider, salt handfuls, two sugars, a few cloves and bulbous heads of garlic. Almost everything but the kitchen sink( if need be, too), goes into saturating the day's star.

It was from there, my brine trials continued, extending into beloved fryer recipes, as well. The spicy fried chicken you most definitely should check out here is always moist because of it's overnight buttermilk soak.

Knowing the secret of brine made me feel that cut above, where this excellent way of preparing meats was my secret and not yours, ha, ha and ha. Well, the month's challenge on Daring Kitchen changed all that, eye opener it was, clearing my Pooterish mind of incorrect brining after effects, still yet, opening up an enlightening avenue, of the what, the where, the how much and how longs of a good soak. You see, people there is a whole science behind moist, roasted food, and it must be taken seriously.

Audax says, "Brining works in accordance with two principles, called diffusion and osmosis, these two principles like to keep things in equilibrium (or in stable balance). When brining a fowl for example, there is a greater concentration of salt and sugar outside of the fowl (in the brine) than inside the fowl (in the cells that make up its flesh). The law of diffusion states that the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). There is also a greater concentration of water, so to speak, outside of the fowl than inside. Here, too, the water will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). When water moves in this fashion, the process is called osmosis. Once inside the cells, the salt and, to a lesser extent, the sugar causes the cell proteins to unravel, or denature."

Those proteins that unravel drastically change your roasting results, be it poultry, red meat, fish or other, all for the better.

In other words, this birdie's getting punch drunk. Where it loses it's natural qualities and it's whole structure gets a reboot.

So, the song that starts on the DC challenge page, I play over to you. Chirrup buddies, you are one step away from being the skilled roaster, having never to associate with unsucculent, dried up substance again.

Brining Times~Meats, seafood, vegetables, nuts or seeds can all be brined. The length of time meat soaks in a flavour brine depends on the type of meat and its size, as well as the amount of salt used in the brine—the saltier the brine mixture, the shorter the soaking time. Kosher salt  and table salt are the most common salts used in brining. Generally brining takes from ½ hour to 2 days.

The secret of the air dry~Once brined and out, you must air dry, chicken( in this case). Since I was going in for my a spice rub, I dried the whole parts and inside the cavity off with paper towels, which I suggest you do before applying anything over it's skin for seasoning.

Roasting Tips~Roasting can take up to 2 hours for most pieces of meat, for large poultry 6-7 hours.When brined cuts of meat are roasted, the skin needs to browned at first at a hotter temperature. Then the oven gets lowered to reduce moisture loss in the roasted food. It is important to rest (loosely covered in foil) your roast so that the moisture can redistribute itself in the meat, it greatly adds to the final tenderness of the cooked product.

I nearly tripled my new found all purpose brine to dunk my whole chicken, tossed in smashed heads of garlic, an inch of ginger, peppercorns, of course, also the couple of bay leaves.

The idea to do this lovely style of chicken, bearing the stamp of my homestate Kerala's Northern regions, came in part from the one episode prior, in trying my hand at this self same recipe, eons ago. A desperate effort that came to epic fail results. Ever since, I wanted to revisit with a better game plan in hand. Here, I have finally arrived. 

All Purpose Brine~

Recipe:

Makes 4 cups of brine enough for about one pound (½ kg) of meat. This is the brine to use for most cuts of meat and poultry that will be roasted.

Ingredients:

• 4 c of cold water 
• ¼ c table salt or ½ cup Diamond Crystal Kosher Salt
• optional 2 tbsp  sugar 
• optional 3-4 peppercorns, a few springs of herbs, a garlic clove or two, a knob of ginger etc. 

Directions:

• Heat 1 cup of water to boiling point add the salt and stir until all the salt has totally dissolved.
• Place in a non-reactive container (glass, plastic, stainless steel, zip-lock bags etc). Add the remaining water and stir. Make sure that all the salt has dissolved. Wait until the brine has reached room temperature.
• Add your cut of meat make sure that the meat is completely submerged (that is totally covered in the salty water) if need be you can weigh down the cut of meat with a clean plate (etc). If using plastic bags make sure that the meat is totally covered in brine and make sure that is bag is locked securely.
• Cover the container with plastic wrap to prevent odours contaminating the flavour brine or the brine leaking.
• Place the container into the refrigerator for the soaking time (3-8 hours for chicken).
• If desired you can air-dry your poultry (usually over night) in the refrigerator if you wish to have crispy skin on your bird. It is best to pat dry your brined item (inside and out) with paper towels before cooking.
• Cook the brined item as directed .

Notes:

• You can substitute all or some of the water with a combination of wine, cider, beer, tea, coffee, fruit juice, most sauces, chicken stock, beef stock or fish stock. Be careful with acidic liquids like wine, cider, fruit juices which can turn your meat to mush if brined too long.
• A little sugar can help overcome the saltiness of the brine and helps to give a nice sheen to your piece of meat when roasted. You can use up to ¼ c of sugar (use the lesser amount (2 tablespoons) for high temperature roasting since the brine can burn at high heats if you use too much sugar). You can use brown sugar or honey or other sweeteners also.
• Any combination of spices and herbs can be used to flavor the brine.

Dry chicken marinade~

Ingredients:

• 2 tsp cayenne
• 2 tsp coriander
• 2 tsp garlic powder
• 2 tsp ginger power
• 1 tsp cumin
• 1 tsp salt or enough to flavor

Directions:

• Mix all the powders and together in a bowl.

~Check out the egg masala, used for my stuffing in the puffs. A word of warning, the eggs get cooked further in the roasting (not much of a problem tastewise, I think). You may want to consider soft boiling them. A few tweaks/upgrades: I sliced in an extra onion, chopped up a tomato, which I wilted along with the first ingredients. The texture was also enhanced with sesame seeds tempered along mustard seeds, likewise I threw in ¼ c raisins (optional), ¼ c cashews (optional) towards the end. Finally, there is the ¼ c canned coconut milk plus ¼ c water combined, boiled with the rest of the elements to a thick gravy concentration. On many accounts, the gravy for this is made separately, here I just combined it all into one pot. 

Not sitting pretty and most certainly odd. Eggs come out of bird, not go back in, right? Though one bite of this unparalleled piece of chicken awesomeness will transform you to think from the other end. Do yourself the favor and have a taste and see. And, tell me I was right.

North Kerala Style Chicken Roast~

Ingredients:

• 1 3-4 lb. whole chicken, cleaned and innards taken out
• 1 part chicken dry marinade
• 1 part egg masala

Directions:

• Brine the whole chicken in the flavoured brine in the refrigerator  4-6 hours or overnight. (Make sure that every part of the chicken is covered in the brine you can weigh the bird down with a clean plate so it is completely submerged.)
• Discard the brine and dry the skin and inside of the bird with paper towels.
• Use your chicken marinade and rub onto all sides, all over the chicken, getting between skin and flesh as well.
• Set aside for 2 hours.
• Preheat oven to 425°F.
• Stuff the egg masala into the cavity of the chicken lightly, eggs first, gently squeezing in only the few that fit. (you can serve the rest alongside the chicken), a bit of the onion mixture after that. Reserve the remaining gravy to pour over the bird after the final bake. Alternately you can close the openings with skewers or cooking twine. I do neither. 
• Roast on 425°F for 15 minutes.
• Reduce oven to 350°F and roast for an additional hour upto an hour and a half, loosely covering the chicken with foil. Done-ness should be when the internal temperature is 165°F, or the juices  run clear when you pierce the bird between the leg and thigh.  
• Rest for approximately 30 minutes covered loosely in foil.
• Cover chicken with remaining curry gravy.

The whole bird stuffing gala made me think it might end in another catastrophic conclusion. But no, this time, I brined for moistness and roasted to beautiful crisp skinned goldenness. Hands down, this was a best, one made to be revisited many times, year round. The recipe and the ingredients alone gave it first rate flavor dimension, but the bird itself moved up to the Sensational, enhanced specifically by it's method of preparation.

I used 6 eggs, them providing an ample enough one meal for four. Tucked into this four pound chicken, the whole thing will make it to a couple of dinners or perhaps a dinner and smashing next day leftover lunch.

Great thanks and many cheers to Audax for our challenge, running us through those drills and skills needed to make the ultimate brine and roast. Indeed, many of us, with Thanksgiving coming up in a few, will be heaving the long sighh of relief and gratitude to you, our roasted turkeys all ready, set to carve and done to faultless succulence. Hip, hip and hurrah!

Decided to be inspired by nature for the day (?) Took some pictures on the whim, why not share? It could work as a peace offering to the Daring Cooks for my triple day late challenge entry. Sorry :-/
******
"When fear comes knocking at your door, send faith to answer." Joyce Meyer

Cashew chicken curry

I bet we can all agree on how rushed-quick the past 10 months of 2016 flashed through, much like the incredible hero scenes from Barry Allen's secret  life.  Right? Right. And if you can't, let's not take this to word. Just nod along and pretend you do.

We  are at second to last holiday of the year, one which reminds us to live in thanks, is opener to THE most extensive meal our plates have seen in 364 days and official  kickoff to the yuletide season. Not to mention the joyride of weeklong leftovers that everyone looks forward to all year long. This, in less than four days, and here I am between bouts of panic and absolute procrastination swims. What do I do? Probably as I type this, keeping my mind at ease in the knowledge of saving precious refrigerator space for the few days working up to The Great Feast. 

And so we go on to more pressing things in life.

The time you visit the neighborhood Indian restaurant and order a meal, possibly(?) better than some things you've ever made, and you begin to question your existence. I know. I try shamelessly to plug my stellar cooking mastery here, (thank you for putting up with the ego parade) and it is hard to admit great food might exist outside the confines of my kitchen. Ahh, did I just say THAT?! You know, we don't need to repeat everything I say. Please.

Things happen when people who live under your roof, whom you feed, clothe, care for and rightfully demand loyalty from, claim that a menu produced the most excellent thing they have ever tasted. It gets personal. And offensive. You forget the 14 pound turkey you were supposed to buy yesterday and get to work on restoring your reputation.

Not that comparable results haven't passed through this kitchen, with some chronicled into plating here. But it is hard to be outmatched by an item on an order list of 20 things that people make at least 50 times a day. 

To recreate/remaster/reclassify a masterful carte du jour, and similar renditions that I've probably eaten my way through countless times than recalled, became my mission, right after my midday nap/yoga/run or whatever initiative my mind had been preset to.

I've gone into the variables of what can make a masala medley magnificent (sounds nice, right?). As is it's without doubt, totally one's own jurisdiction to whether onions, garlic, ginger merely coalesce, mildly mingle or strongly stampede, decisions to turn your own Indian cuisine borderline meh or an arrant outrageous.

Chicken is good. Curry is good. Chicken curry is very very good. And innumerable kinds and types should be, always are needed, welcomed, and greatly applauded.

Cashew chicken curry as I would like to call it, possesses an old world grand. Almost like a throwback to how glorious Central Asian cuisine could actually be. It bears a stamp from medieval India, of those regal Mughals and their spiced loaded, crazy aromatic gastronomics . Other recipes that c. chicken curry can be pen named under: Chicken Korma, Rezala, or Mughlai chicken. I really am no pundit in ranking curry, though I believe I am the best you would probably come to know(😀).  I do, however, know that this can ideally be that meal fit for kings.

It is quite indisputably a feast. For the eyes. For the belly. And though it may sound cliche, for the very depths of your soul.

There is comfort in the velvet cream of cashews and spices pasted. Quick heat renders meat pieces a true envied char. The steeping in topnotch ingredients, somewhere, somehow brings us to beauteous curry making reality A distinctive, air-scenting finish becomes the thick, luxe end-all we so clearly associate as the accompaniment to rice/ naan dishes in formal or less formal settings. It is magnificence that should be lauded in the courts of any layman's dining room.

Don't let the expansive ingredient list scare you. It might be shocking to see how a mere (no smirking) 27 ingredients come together, in perfect harmony, while still pulling off what's arrogantly impressive. Which definitely works in any favor, as your home cook status gives way to chef magnifique, and those many revisits hereafter will make you master of a cultish curry cuisine.

An assembly of The Superior, ready to coalesce on to the perfect destination.

Ingredients:

• 1 ½ pounds skinned, bone-in chicken, cut into 1- 1/2 inch pieces
• 2-4 tbsp red chili powder or cayenne pepper
• 2 tsp black pepper
• ½ tsp turmeric
• juice of 1 lemon
• salt
• ½ inch piece peeled ginger, roughly chopped
• 6 whole cloves garlic
• 4-5 sprigs cilantro
• 1 sprig mint
• 1 tsp cumin
• 2 tbsp coriander powder
• ¼ cup cashews soaked in ½ cup water
• 1/4 cup tbsp cooking oil(I use canola)
• 1 whole star anise
• pinch fennel seeds
• 1 small stick cinnamon
• 2 cardamom pods
• 1 large red onion finely chopped
• water(upto 1- 1/2 cups)
• salt
• ¼ cup plain nonfat yoghurt
• ½ tsp garam masala
• 1 tsp sugar
• ¼ cup half and half
• chopped cilantro(2-3 sprigs) for garnish

Directions:

• Marinade chicken with red chili powder, black pepper, turmeric, lemon juice and salt. Keep aside for 15- 30 minutes to half an hour.
• Meanwhile, process the ginger, garlic, cilantro,  mint, cumin, coriander, cashews with water in a food processor or mini prep until a smooth paste forms.
• Heat oil in dutch oven/large deep set skillet. Add chicken and deep brown on all sides of pieces for about 7-10 minutes. Pieces do not have to cook through.
• Take out chicken from oil and set aside.
• Crush star anise, fennel seeds, cinnamon, cloves and cardamom in mortar and pestle. Add to the oil used for chicken, in the pan.
• Stir in onions on medium heat. Cook until soft.
• Pour in the ground paste. Add a small amount of water into the blender vessel to shake clean any leftover paste. Pour this into pan.
• Saute ingredients until moisture evaporates,  mixture is fragrant and color changes to a pale green/brown, about 5-7 minutes. 
• Add chicken. 
• Add remaining water.
• Add salt to taste.
• Bring ingredients to boil on high heat. Reduce heat to medium-low and allow to cook for an additional 25 minutes.
• Stir in yoghurt until blended with curry.
• Add garam masala, sugar. Stir.
• Pour in half and half.  Mix once and turn off heat.
• Sprinkle with cilantro.
• Serve warm with green rice, white rice, naan, maybe even K parotta Anything that spins your orbit.

Notes:

If you desire to inhale higher levels of heat, upto inferno, by all means marinade with more red chili powder(cayenne).

Past Novembers~

2015: Stuffed acorn squash

2014: Chili roasted cauliflower

2013: PB Oreo blondies

2012: North Kerala stuffed chicken

 The star that perks the overall scene.

A few decades ago( it surprises me how long I've lived) I'd visit a restaurant that served a similar, if not better cashew creamed curry. My friend took me there to perk me up after a particularly hard day. Yes, people, it had already begun, where food was solution to all my world problems. For a year or so, it became a routine for us. So also, memories that would last a lifetime. A friend that would too. Love you Ranikutty❤️

We love moon watching. And the super one that came up November 13,14 had me taking over 1000 pictures. Because people. I really have nothing to do. I played with different shutter speeds, apertures. I don't know if any of this constitutes as good photography, but it made for some very enjoyable bonding time with my tribe.
******
John 1:3

Yes. All pictures taken by me. Tisa Jacob. Do not borrow without asking. Not nice. Thanks:-)

SaveSave




SaveSave
SaveSave
SaveSaveSaveSave


SaveSaveSaveSaveSaveSave
SaveSave
SaveSave
SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave