Cumin Spiced Chicken

Life has gotten really really busy and I’m finding it increasingly hard to find time to cook and blog about it, since I went back to work. Evenings are a blur of activity and I find myself in bed snoozing, around the same time as my toddler. Weekends are spent catching up with friends and being out or doing chores and getting ready for the week. Not complaining about any of it, except of course about not finding enough time to blog and not spending enough time with my buttercup, not in that order though!

Keeping this one short, since my little one is only going to snack for so long, this cumin spiced chicken recipe is delicious and super easy to make.

Cumin Spiced chicken
Cumin spiced grilled chicken

It is the perfect partner to the Apple and beetroot matchstick salad recipe I posted a few days back. You can find the salad link here.

Cumin spiced chicken
Cumin spiced grilled chicken with apple and beetroot salad

The chicken needs to be marinated for an hour at least. You could marinate it for longer if you have the time! I haven’t been the most organized person lately so I just marinated it for an hour, while I prepped the salad and played with my little one.

Grilled chicken
Spiced chicken with summer salad

Cumin Spiced Chicken:

Cumin spiced grilled chicken
Cumin spiced grilled chicken

Ingredients: 

  1. Chicken legs – 4 (Skinless, with bone)
  2. Chicken breasts – 2 (Cut in three pieces each)
  3. Ground cumin: 3 teaspoons
  4. Ground nutmeg: 1 teaspoon
  5. Coriander powder: 1.5 teaspoon
  6. Salt: 1 teaspoon (Or to taste)
  7. Paprika: 1/2 teaspoon (Or to taste)
  8. Lemon juice: 2 tablespoons
  9. Olive oil: 4 tablespoons
  10. Garlic: 1 teaspoon (Minced)
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Cumin spiced grilled chicken

Instructions: 

  1. Mix all the ingredients and rub over the chicken and refrigerate.
  2. Marinate chicken for at least an hour (Or maximum over night)
  3. Preheat oven to 420 degrees Fahrenheit ( 215 degrees Celsius) and line a baking tray with foil.
  4. Place chicken on the tray and place tray in oven on the middle rack for 30 minutes, turning the chicken over after 15 minutes.
  5. At the end of the 30 minutes, set oven to broil and place tray on top rack for 10 minutes, turning chicken over after 5 minutes.
  6. Splash on some freshly squeezed lemon juice and serve hot!
Cumin spiced grilled chicken
Cumin spiced grilled chicken with matchstick salad

Alternatively, you could cook grill the chicken in the barbecue. That was my plan initially but due to unexpected rain, I had to cook the chicken in the oven. Make sure chicken is cooked through and has a nice grill to it. This chicken is the perfect meal with this Apple and Beetroot summer salad. Let me know what you think of it!

 

 

 

Tandoori Chicken

I am a big fan of Tandoori chicken. It’s definitely one of my all time favorites! It’s right up next to butter chicken. That’s spoken like a true Punjabi! And I have searched in vain for a restaurant here that serves good Tandoori chicken but have been extremely disappointed. Inspite of the large North Indian population here, I’m yet to find a place that makes tandoori chicken like they make back home in India. This recipe however, makes perhaps the best oven made tandoori chicken you will find in the city. I’m not very modest about my cooking!

Tandoori chicken is said to have originated in erstwhile Punjab, prior to the partition of India and Pakistan. Tandoors go back to way longer though. I remember reading a book (The Twentieth Wife, which by the way is one of my favourites) about Jehangir the Mughal emperor and Noor Jahan. And the book mentioned that tandoors were used to cook food at the Imperial court in Delhi for the emperor. Huh, I am a foodie because I remembered that from the book! So the art or science (whatever you call it) of cooking in a tandoor probably came to India with the Mughals.

History aside, I like the dish because it’s not as rich as most other Indian food. And it has so much flavour! I haven’t met anybody who could resist a plate of this absolutely delicious chicken, orange and crispy – charred on the outside, tender and succulent on the inside. Can you resist this?

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I am drooling already but here’s the recipe for you:

Serves: 3

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

  1. Chicken breasts (Boneless and skinless) – 2 (Each cut in 3 pieces)
  2. Chicken legs (Boneless and skinless) – 4

For the Marinade:

  1. Lemon juice – Juice of about 1/2 a lemon
  2. Salt – 2 teaspoons
  3. Cayenne pepper – 1 teaspoon
  4. Ginger paste – 2 teaspoons
  5. Garlic paste – 2 teaspoons
  6. Yoghurt – 3 tablespoons
  7. Oil – 2 tablespoons
  8. Masala mix – 2 teaspoons (For a milder version add half the mix and save half for later)
  9. Nutmeg – 1/2 teaspoon
  10. Roasted cumin powder – 1/2 tablespoon
  11. Red food color (optional) – A tad bit! (I used the liquid one that I usually use to color cake icing)
  12. Amchur (Dried mango powder) – 1 teaspoon

For the masala mix:

  1. Cloves – 1 teaspoon
  2. Black cardamom – 1
  3. Green cardamom – 1 teaspoon
  4. Coriander seeds – 1 teaspoon
  5. Dried red chillies – 2
  6. Mace – 1/2 teaspoon
  7. Black peppercorn – 1 teaspoon
  8. Carom seeds – 1/2 teaspoon
  9. Cinnamon – 1/2 teaspoon
  10. Bay leaves – 1.5

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Instructions:

  1. Make slashes / cuts on the chicken pieces so the marinade can penetrate.
  2. Heat a large pan, add ingredients of the masala mix to the pan and dry roast them for 3 – 4 minutes on low heat. Grind the contents to form a powder.
  3. In a large bowl, combine the ingredients of the marinade, red food coloring and masala mix and rub liberally over the chicken. Let it stand for 3 hours in the fridge
  4. Preheat the oven on broiler set at high for 5 minutes.
  5. Place chicken in the middle rack and let cook for 10 minutes.
  6. After 10 minutes remove tray and flip the chicken pieces on to the other side and place tray on top rack for 7 minutes.
  7. Remove tray and flip chicken pieces. Place tray in the oven on top rack for another 8 minutes. Make sure chicken is cooked through.
  8. Remove the tray and make sure chicken is cooked through.

I used about 700 grams of chicken for the recipe. You could substitute the masala mix with pre made garam masala powder. Although the flavour may not be the same. If you’re not a fan of food coloring use a teaspoon of turmeric instead.

Voilà! Squeeze the juice of a quarter of a lemon, slice up some onions and enjoy your freshly made, hot and delicious tandoori chicken with naan or as is!

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