Sunday, September 9, 2012

INDIAN SPICY CHICKEN




Indian Spicy Chicken is hot and spicy but also the surprise flavors your taste buds will enjoy and want more of. As most of you already know I love spicy food and here is one that I love and do not hesitate recomending to you. Do feel free to experiment and add more hotness if you are brave enough but I think the recipe is great as is. So do be considerate and ask if your guest like spicy food if not then take that into consideration. It is actually a not so complicated recipe and can be ready to be put on the table in under 45 minutes. 

INGREDIENTS
3 Pounds of chicken skinned, bone in or out your choice
2 large onions, finely diced
5 tablespoons plain yogurt
3/4 tablespoon corn starch
1 bunch fresh cilantro, finely chopped
2 inches fresh ginger, finely chopped
1 jalapeno finely diced, seeded (optional)
1/2 teaspoon turmeric
1/2 paprika
2 teaspoon cumin seeds
salt to taste
3 to 4 tablespoon vegetable or canola oil.

PROCESSING METHOD

* In a deep frying pan, heat the vegetable oil, and once the oil is fairly hot, place the turmeric and paprika in to the oil. Cook for about 1 minute, this helps the infuse the seasonings in the oil. 

* Then place the chicken pieces into the seasoned hot oil, and cook on each side for two minutes. This will seal the flavors of the chicken.  (Do not over crowd the pan, if necessary cook in batches.) 

* Place the chicken in a dish, and repeat until all the chicken is sealed.

* After all the chicken is sealed, in the remainding oil, cook the onion, cumin seeds, jalapeno, half the amount of ginger (1 inch), and half the amount of fresh cilantro. Reserve the rest of the ginger and cilantro for later use with this recipe.

* Cook down the onions until it is translucent. About 5 minutes. 

* Pour in about 5 to 6 tablespoons of water onto the onion mixture, and add the chicken back into the pan.   

* Cook covered for 15 minutes on medium high heat. Make sure to check on it so that it does not burn. 

* Flip the chicken over after 15 minutes and coat well with the onion mixture.

* Turn heat off and allow the chicken and sauce to cool down slightly.  

* While the chicken and sauce is cooling, in a small mixing bowl add the plain yogurt and add 3/4 tablespoon of corn starch and mix together until smooth. Set aside if the chicken is still very hot. The reason you want the chicken and sauce to cool down, is so when you put the yogurt into the sauce it does not break. If the sauce is to hot, and the yogurt is cold, it can easily break, and you will not have a smooth sauce. 

* Mix in the yogurt into the sauce of the chicken right in the pan.

* Cook uncovered until the chicken is cooked completely and the sauce will thicken as well. 

* Cook for 10 to 15 minutes or until the chicken juices run clear and there is no pink inside.   

* The last 2 to 3 minutes of cooking time, add the reserved Fresh Cilantro and the rest of the fresh ginger, season with salt to taste. 

* Ready to serve with your favourite Indian Breads, Rice or by itself.

* Can also be garnished with some fresh cilantro leaves.

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