Palak Murgh (Spinach Chicken Curry)

Similar to the well known vegetarian dish, palak paneer (spinach with paneer, Indian cheese).  Since certain members of our family do not like paneer, this was made with chicken.

For chicken
1.5 lbs chicken breast, cut in 3/4" cubes
1/4 cup yogurt
1 heaping tablespoon coriander powder
1/2 to 1 teaspoon red chili powder
1/4 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon ginger garlic paste
1 tablespoon oil

Combine and marinate in refrigerator up to 12 hours.  Then, heat oven to 450.  Place the chicken pieces in an oven safe, oiled dish and cook for about 15 minutes or until chicken is cooked through and tender.  Set aside.

For curry
1 - 16 oz package frozen whole leaf spinach, thawed*
1 teaspoon oil
1/4 teaspoon cumin seeds
1" piece cinnamon stick
3 cloves
2 cardamom pods
1 finely chopped onion
1/2 to 1 sliced serrano chile
1 roma tomato, finely chopped
1 tablespoon ginger garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon garam masala
1/4 cup heavy cream or whole milk

Take frozen spinach and blend just until pureed.  Set aside.

In a pot heat oil then add cumin seeds, cinnamon, cloves, and cardamom. Fry for about 30 seconds then add onion and serrano chile and stir-fry until browned.  (About 10 minutes)  Add tomato and saute until soft and pulpy.  (Another 7-10 minutes.) Add the ginger garlic paste, coriander, cumin and garam masala and salt.  Stir fry for a couple minutes then add pureed spinach.  Add a little water if necessary, to get desired consistency (it should remain a little thick) and cook for 5-7 minutes uncovered.  Stir in cooked chicken pieces, salt, adjust seasonings as necessary stir in cream.  Simmer for 5 minutes then serve.

Delicious with naan, chapati, paratha or white rice.

*If using fresh spinach, buy a bag of baby spinach leaves which are prewashed, and then blanch them prior to pureeing.  To blanch: keep a large bowl of ice water near the stove.  Bring a pot of water to a boil, add the spinach leaves and simmer for a minute.  Immediately remove the spinach leaves and dunk them in the ice water bath.  Drain the spinach then proceed with recipe.

Recipe Serves 4.

Chicken Salna

A very simple, minimal work recipe for spicy, aromatic, creamy salna to go with hot parotta! 

1 tablespoon oil
1 tablespoon fennel seeds
1 teaspoon black peppercorns
2 sprigs of curry leaves (15-20 leaves)
2 large onions, thinly sliced (preferably red onions)
3 roma tomatoes, chopped
1 heaping tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon pure red chili powder
3/4 cup grated coconut (frozen or fresh)
1 tablespoon oil
1 cinnamon stick
1 bay leaf
1 star anise
3 cloves
3 cardamom pods
1/2 teaspoon fennel seeds
1.5 lbs chicken, chopped into small pieces (about 1/2 inch pieces, preferably bone in, thighs)
1 serrano chile, slit lengthwise
1/2 teaspoon turmeric powder
4 cups water
2 teaspoons salt + salt to taste

Heat oil in a large pot.  Add fennel seeds, black peppercorns and curry leaves.  Let them splutter for about 30 seconds then add the onions and saute until lightly browned. (About 7-10 minutes.)  Add tomatoes and saute for another 5 minutes, until softened.  Stir in coriander, turmeric and chili powders and stir well to combine.  Last, stir in the grated coconut and saute for 3-5 minutes.  Switch off heat, remove the onion-tomato mixture and put in a bowl to cool.

Meanwhile, add another tablespoon of oil to the same pot.  When hot add the cinnamon stick, bay leaf, star anise, cloves, cardamom pods and fennel seeds.  When aromatic add the chicken pieces, serrano chile, turmeric powder and salt: stir to combine.  Pour over this enough water to cover the chicken (about 4 cups).  Bring to a boil then cover the pot, turn heat to low and simmer for 15 minutes. 

Put cooled onion-tomato mixture into a blender and blend with a little water until smooth.  Pour into the chicken mixture and stir to combine.  At this point you may need to add a little water to bring salna to desired consistency.  (Salna is typically made up of mostly gravy, minimal chicken - not too thick but not watery.)  Bring to a boil, reduce heat to low and cover and cook for another 15 minutes. Add salt to taste.

Serve with: parotta, idli/dosa, chapati, biryani/rice...

Chicken Fry

This is a basic marinade I use if I want to pan fry chunks of chicken breast or grill chicken breast for a spicy and flavorful Indian style chicken sandwich.  The Indian style chicken sandwich is becoming a beloved classic at Global Harvest Church camps/picnics thanks to Victor's marinating skills! Serve on a bun with lettuce, tomato, onion, freshly sliced jalapenos and a slice of pepper jack cheese for fire-in-your-mouth!  My mouth waters just thinking about it...

As in all my recipes, if you have a low tolerance for spice, please cut back the chili powder and pepper accordingly.

3 chicken breasts, cut into pieces (1" cubes for pan fry, palm size pieces for sandwich)
2 tablespoons lemon juice
1 heaping teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon black pepper (optional)
1 teaspoon salt
1 tablespoon sambal oelek sauce (chili garlic paste) - the secret ingredient!

Thoroughly rub all ingredients into the chicken pieces and marinate in the refrigerator for at least 4 hours - overnight is better! 


If grilling, oil the grill grate and preheat the grill.  It will take about 10-15 minutes to grill a palm size piece of chicken breast, turning it over halfway through. 

If pan frying, heat oil in a frying pan - the pan should contain about 1/4" of oil.  Shallow fry the chicken pieces for 10 minutes, turning over halfway through.  The chicken pieces should brown on both sides. 


My family's favorite way to eat chicken fry is with sambar, a vegetable fry and white rice.

Tandoori Chicken

Method adapted from "Vah-reh-vah"'s tandoori chicken.  (Thanks to friends, Anita & Victor for referencing the site!  If you haven't seen Vah Chef's videos, you have got to check it out.  He is passionate - and emotional at times - about food!  At times I don't find the recipes accurate, but the videos are helpful.

All that to say . . . tandoori chicken.  So, this recipe omits the "red dye" that is used to get classic tandoori chicken look.  A typical recipe will use this red dye (similar to link above, but the red variety, not orange), but for health reasons, it's better to avoid it.  Paprika may be used to achieve a similar color, but personally, I don't like the taste. 

8 chicken legs (drumsticks)
2 tablespoons lemon juice
2 teaspoons chili powder
2 teaspoons salt
1/2 cup yogurt
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon black pepper powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
2 tablespoons ginger garlic paste

Make 3 long slits into each drumstick, deep into the flesh.  Rub the lemon juice, chili powder and salt into the chicken, making sure to go into each of the slits.  Marinate for up to 2 hours.

Mix together the yogurt, coriander, cumin, black pepper, garam masala, turmeric and ginger garlic paste until smooth.  Thoroughly rub into the drumsticks.  Marinate for up to 8 hours.

To cook, choose one method:

1.  Grill.  Oil the grill grate well, then turn on the grill.  When it is hot, place the chicken on it.  Sear the meat by browning on all sides, then move away from direct flame to finish cooking.  It will take about 25-30 minutes depending on the size of the drumsticks.

2.  Bake.  Preheat the oven to 400F.  Oil a glass baking pan (lining it with aluminium foil will eliminate difficulty in cleaning the dish later), and place the chicken in it.  Bake for 25-30 minutes.  You will need to drain the juice that collects at the bottom of the pan as needed as it bakes.

Optional garnish: when the chicken is done, garnish with onions, roughly chopped cilantro leaves and lime wedges.  Also can sprinkle on chat masala.

Chicken Kurma

2.5 lbs chicken thighs, chopped in small pieces
2 tablespoons yogurt
1 teaspoon turmeric
1/2 teaspoon pure red chili powder
1 teaspoon garam masala
1/2 teaspoon black pepper (optional)
2 teaspoons salt
1 tablespoon oil
4 cardamom pods
4 cloves
2 bay leaves
1 small piece cinnamon stick
1 star anise seed
2 onions, finely chopped
4 roma tomatoes, pureed
2 green chiles, sliced lengthwise
1/2" piece ginger
4 cloves garlic
1/4 cup grated coconut
1 tablespoon poppy seeds
2 tablespoons cashews (raw)
1 teaspoon fennel seeds
1/4 to 1/2 cup coconut milk (optional)
cilantro

Combine: chicken, turmeric, chili, garam masala, black pepper, salt and yogurt in bowl.  Set aside to marinate.


Heat oil in a large pot or pressure cooker.  Splutter the whole spices (cloves, cardamom, bay leaves, cinnamon stick, star anise) for about 30 seconds, then add onions and green chiles. Saute until well cooked (golden brown in color).  Meanwhile, make a puree of the ginger and garlic, and add to onion mixture and saute for a couple minutes.  Add tomato puree and saute until well cooked and liquid evaporates.

Add to this the marinated chicken, cover and simmer until chicken is almost done. (If pressure cooking, 2 to 3 whistles.) 

Meanwhile, soak the cashews and poppy seeds in a little water.  Then combine with coconut and fennel seeds and puree.  When chicken is done, stir this into chicken mixture and cook for another 5 minutes.  Last, stir in coconut milk, bring to a boil, switch off heat and stir in cilantro. 

Serve with: rice, idli, parotta...

Chicken Biryani

Chicken biryani for 8 people. 

4 cups of basmati rice
2.5 lbs chicken quarters, drumsticks, or thighs, skin removed and cut in 1-2" pieces
1/2 cup yogurt
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon fennel powder
1 tablespoon biryani masala (optional)
3 teaspoons salt
6-8 plump garlic cloves, peeled
1" piece of ginger, peeled
3 serrano chiles, sliced lengthwise (or 6-8 thai green chiles)
4 tablespoons of butter (1/2 stick)
1 tablespoon of oil
2 bay leaves
5 cardamom, crushed
5 cloves
1 cinnamon stick
1 star anise
1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
2 medium onions, sliced lengthwise
1 tomato, rough chopped
2/3 cup mint leaves, rough chopped
1/2 cup cilantro leaves, rough chopped
5 cups of water
salt

1. Blend together ginger and garlic in a blender/grinder.  You should have about 1/3 cup of ginger/garlic paste.   Mix with yogurt and turmeric, chili, and fennel powders as well as biryani masala and salt. Rub into chicken pieces and marinate.  (Minimum 30 minutes, up to 2 hours.)

2.  Heat oil in a large pot.  Add butter.  When butter is melted add bay leaves, cinnamon, clove, cardamom, star anise, fennel seed and black peppercorns.  Saute until fragrant.  Add onions and saute until browned.  Add rough chopped tomatoes and saute until softened. Add chicken pieces along with marinade, and simmer for 7-10 minutes.  Switch off heat and stir in mint and cilantro leaves.

3.  RICE COOKER
     Place rice in the cooker along with chicken mixture and 5 cups of water and salt, to taste.  Stir well.  Close lid and cook on "white rice" setting until done.  When it is done cooking, immediately remove from rice cooker and spread gently in a rectangle, shallow dish (i.e. 9x13" tray)
     PRESSURE COOKER
     Combine rice and chicken mixture in a pressure cooker along with along with 4 (FOUR) cups of water and salt. Fit the lid onto the cooker, place weight on and reduce heat to low to medium low setting.  When the whistle sounds one time, immediately switch off heat and allow the cooker to sit until pressure naturally releases.  When it is completely released, open lid and gently spread the biryani into a rectangle, shallow dish. 

Serve with: raita, boiled egg and apalam
                   meat curry
                   eggplant gravy 
                 

Pepper Chicken (Dry)

A yummy dish, great with rice, chapati, dosa . . . This dish does not have any gravy but will be slightly "dry".

Pepper Chicken


6-8 skinless, bone-in chicken thighs
1 head of garlic
1" piece of ginger
1 tablespoon lemon juice

1 tablespoon fennel seeds
1 tablespoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2-3 teaspoons red chili powder
1/4 teaspoon turmeric
salt
1 large onion, finely chopped (about 1 3/4 cups)
1 large tomato, finely chopped (about 1 1/3 cups)
1/2 onion, sliced (1 cup loosely packed)
1 stem curry leaves
3 red chiles (whole)
black pepper
1/4 cup chopped cilantro

Chop chicken into bite size pieces (approx 1/2-1" pieces).  Set aside.

Remove skin from 1 head of garlic and grind together with the ginger piece with a little water until it comes to a smooth paste.  From the paste, take out one tablespoon and mix with chicken pieces along with lemon juice.
Grind together the fennel, cumin, coriander, peppercorns, chil pdr, turmeric and salt.  Rub into chicken until chicken is well coated.  Allow to marinate for at least a 1/2 hour.

Meanwhile, in a pot heat 2 tablespoons oil.  When hot add chopped onion.  Saute until onion is translucent then add remaining ginger-garlic paste and stir fry for a minute.  Add chopped tomatoes and saute until tomato is very soft and pulpy.  (This will take a good 7-10 minutes.)  Add marinated chicken to this, stir well then over medium heat allow the chicken to cook through.  (15-20 minutes)   Do not add water, as the chicken cooks, water will come out.  If any liquid remains once the chicken is cooked through, increase the heat and stir fry for a few minutes or until water is evaporated.

While the chicken is cooking, heat 1 tablespoon oil in a small frying pan.  To this add the curry leaves, red chiles and sliced onions.  Cook until onions are soft.  Once chicken is cooked, stir the sliced onion mixture into the chicken and garnish with freshly ground black pepper (about 1 teaspoon) and cilantro leaves.

Chicken Curry

I cannot count the number of failed attempts I have had with chicken curry. Finally here is a version which works for me without fail.

2 tablespoons yogurt
2 tablespoons coriander powder
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon turmeric powder
1 teaspoon salt
4 cloves garlic
1 inch piece of ginger
5 chicken thighs, deskinned and chopped into bite size pieces

In a medium glass bowl, mix together yogurt with spices and salt. Grate the garlic and ginger (or, put in blender with a little water to make a paste), it should come to about 2 tablespoons combined. Add to yogurt mixture. Add the chicken pieces and coat well with the yogurt mixture. Marinate for 3o minutes to 2 hours.

1 tablespoon oil

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

4 whole cloves

3 whole cardamom pods

4 pieces cinnamon stick

2 cloves garlic, 1/2 inch ginger grated or blended together

1 1/2 onions (medium), sliced

5 roma tomatoes, chopped

1 teaspoon salt, or to taste

1 teaspoon fennel seeds and 1/2 teaspoon poppy seeds, dry roasted in a saute pan then ground (or you can keep them whole if you prefer)
cilantro

Heat oil in a saute pan. When hot add mustard and cumin seeds, cloves, cardamom and cinnamon stick. When mustard seeds "pop" (30-45 seconds), add ginger-garlic and saute for 30 seconds then add sliced onion and saute until onion is browned (be patient, this takes some time). When onion is cooked add chopped tomato. Continue cooking until tomato is soft and pulpy. Add salt and ground fennel and poppy seeds. Add marinated chicken (along with marinade) and stirfry for 5 minutes. Add 2 cups of water (or, per your taste), bring to boil then reduce heat, cover and simmer for 20 minutes or until chicken cooked all the way through. (If you want the liquid to reduce, simmer uncovered.) Garnish with cilantro leaves.

Chicken Marsala

2 large chicken breasts
Flour
1/2 teaspoon oregano
Old Bay seasoning (or seasoning of your choice)
1 teaspoon kosher salt
1 teaspoon black pepper

1/4 cup olive oil
2 pieces of bacon, chopped
16 oz mushrooms, stemmed and sliced
2 cloves garlic, minced
3/4 cup marsala
1 1/2 cup water
1 chicken bouillion cube (about 1 teaspoon of granules)
2 tablespoons butter

Slice chicken breasts in half. (Mine are always large and thick, but I like them to be serving size.) Flatten between two pieces of plastic wrap and pound out with a rolling pin until 1/4 to 1/2" thick.

Mix together about a 1/2 cup of flour, a teaspoon of Old Bay seasoning (to taste), oregano and the salt and pepper.

While heating the olive oil in a pan over medium heat, toss the chicken breasts in the flour mixture. When oil is hot, add the floured chicken breasts. Cook for 5-7 minutes on each side, or until golden brown. (Chicken should be fully cooked. If both sides are browned and chicken is not fully cooked, can place in a 350 degree oven for 10-15 minutes to complete the cooking process.)

Remove the chicken breasts and lower heat. Add bacon and saute until browned. Add mushrooms, garlic, salt and pepper to taste and and cook until tender, 5-7 minutes. Add marsala and cook for about 7 minutes. Add hot water and chicken bouillion, and simmer until desired consistency is reached. Add butter. Add chicken breasts, heat.

Serve over pasta or with a side of yummy garlic mashed potatoes . . .

Singapore Noodles

We love Singapore Noodles for its exotic taste, simple method of preparation, and the versatility of the recipe. Whether or not I've made a trip to the grocery store I can inevitably find something in my fridge I can toss in!

Notes. 1) Vegetables: substitue/add mushroom, red pepper, broccoli, cabbage. 2) Meat: substitue/add: pork, beef, shrimp. 3) Can also add scrambled egg at the end.

Ingredients
1 boneless, skinless chicken breast
1/4 cup soy sauce
1 teaspoon black pepper

1/2 package rice noodles (vermicelli)
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green pepper, thinly sliced
2 carrots, peeled and grated
2 inches ginger, peeled and grated
4 cloves garlic, minced
1 jalapeno/serrano pepper, sliced in rings
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon garam masala
salt

Method

Marinate chicken in soy sauce, black pepper for an hour or two prior to cooking.

Prepare rice noodles according to package instructions. Note: Do not overcook as you will also be stirfrying the noodles.

In a small frying pan heat 1 tablespoon oil. Thinly slice chicken and saute until cooked through.

Heat 1 tablespoon vegetable oil in a large frying pan. Saute onion for 3-5 minutes before adding garlic, ginger, jalapeno pepper. Saute a couple of minutes. Add green pepper, carrot. Saute. Add cooked chicken. To this add your spices and salt, to taste. Add rice noodles and stir fry until noodles thoroughly coated with spices.

Southwestern Eggrolls

Ingredients

1 tablespoon vegetable oil
1 boneless skinless chicken breast
2 tablespoons minced onion
2 tablespoons minced red bell pepper
1/3 cup corn (canned or frozen)
1 cup cooked black beans
1/4 teaspoon garlic powder
salt, to taste
1/2 cup frozen chopped spinach, thawed and drained
1 diced jalapeno pepper
1/4 c fresh cilantro, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/3 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 cup shredded Monterey Jack or cheddar
Flour tortillas – taco size

Method

Put 1 tablespoon vegetable oil in a frying pan. Fry chicken breast about 5 minutes, turn and cook another 3-5 minutes, approximately.

Mash beans with a fork until smooth, add salt and garlic powder.

Heat 1 tablespoon vegetable oil in a medium sauce pan, add onion, jalapeno and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and add to onion mixture. Mix in corn, black beans, spinach, cilantro, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes. Remove from heat and stir in cheese.
Microwave tortillas on high approximately 1 minute.

Spoon mixture into tortilla. Fold up, burrito like – either bake in 375 oven until outside browns or you can “fry” in a a couple tablespoons of oil in a frying pan. Serve with sour cream and salsa.

Chicken Parmesan

One of the few pasta dishes my husband will eat . . .

Notes. 1) We sometimes marinate the chicken for 6 hours (or overnight), just using a simple italian dressing marinade. 2) The sauce may have a little more 'tick' to it than your used to. Cut back on pepper accordingly.

Ingredients

1 can diced tomatoes
1 tablespoon tomato paste
1/2 cup onion, minced
2 cloves garlic, minced
1 teaspoon basil
1 teaspoon italian seasoning
1 teaspoon parsley
1/4 teaspoon red chili flakes
1/4 teaspoon black pepper
salt, to taste
sugar, to taste (depending on acid level of tomatoes)
~ ~ ~
2 slices of bread, slightly stale
1/3 cup grated parmesan cheese
3/4 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, whisked
olive oil
3 chicken breasts

Method

To prepare the sauce, first saute onion in olive oil until tender, add garlic. Meanwhile, puree tomatoes in a blender. Add tomatoes and tomato paste to the onion. Add all remaining ingredients, simmer, covered for 15 minutes.

To prepare the coating. Pulse the slices of bread in a blender until finely crumbled. Mix in a bowl with the parmesan cheese, thyme, salt and pepper. To prepare the chicken, layer a chicken breast between sheets of wax paper and use a rolling pin to flatten to about 1/3-1/2 inch thickness. Repeat with remaining chicken breasts. Dip in egg, shaking extra egg off before dipping in bread crumb coating. Again, shake excess crumbs off. Repeat with remaining chicken breast. Mean while, heat 2-3 tablespoons of olive oil in a frying pan. When hot, place chicken in the pan. After 3 minutes, check. If golden brown turn to the other side. Watch carefully, it will cook faster on this side. When golden brown, remove from pan, place in a baking dish and bake at 350 degrees for about 15 minutes or until chicken is no longer pink inside. Last 5 minutes, can put a slice of mozzarella on top of each chicken breast. Serve over your favorite pasta with the tomato sauce.

White Chicken Chili

If classic chili is not up your alley or if you want something a little different, you may like this soup. A few notes on this recipe. 1) Beans. I like to use the great northerns because they are very soft and make the soup have a thicker consistency. To contrast this I like the cannelini beans because they maintain their form very well even when simmered over a longer period of time. 2) We like this spicy so feel free to cut back on the jalapeno and cayenne. 3) This is a great crock-pot dish! 4) To serve, our suggestions are: squeeze of fresh lime juice, fresh cilantro, tortilla chips and pepper jack cheese.

Ingredients

1 tablespoon olive oil
1 - 1 1/2 boneless skinless chicken breast
1 onion, finely chopped
3 cloves garlic, minced
1 jalapeno pepper, finely chopped
1 small can green chile peppers

2 teaspoon cumin

1 teaspoon oregano

1 teaspoon cayenne pepper

1/2 teaspoon pepper

1 cup chicken broth
1 1/2 c great northen beans (cooked)

1 1/2 c cannellini (white kidney) beans (cooked)

Method

Cook chicken: can use skillet method or bring it to a boil.

In a pot, saute onion for 2-3 minutes in olive oil. Add garlic and jalapeno and continue to cook until onion translucent. Add canned green chiles. Add cumin, oregano, cayenne and black pepper.

Add chicken broth, beans. Bring to a boil, then reduce heat and simmer until it reaches desired consistency. Add salt, to taste.