Wednesday, 27 March 2013

family recipe no 1

Son no 1 has said I need to document some of the family recipes.  As I was going to be cooking and freezing  some of the old favourites for son no 2, I didn't want him to starve while I was away.... yes yes he is 27 going on 28 and should be able to feed and clothe himself .......fuck this, I am his mother and cant help myself so there!
Anyway....

Recipe no 1
Marinated Chicken - aptly named as its chicken marinated in spices, we obviously weren't very creative naming food.
marinated

14 pieces chicken - I used thighs and legs
4 tablespoons of plain Greek yogurt
2 tablespoons of cumin seeds - dry roasted and ground
please use fresh spices, it makes a hellva difference
juice of one lemon
2 tablespoons chilli powder - to taste - if you cant take chillies - put in less
1 teaspoon salt
1 tablespoon  *garam masala*
2 inches of ginger
7 garlic pieces - blend  ginger & garlic together with a bit of lemon juice

In a bowl mix all ingredients together to make a paste, taste it to make sure lemon and salt are balanced.
chicken cooking
pour over chicken and marinate  - longer the better. Minimum 2 hours.

To cook -
heat pan/wok and please make sure heat is on low,  there is no need for any oil, empty all contents (chicken and marinade into the pan/wok), cook covered, stirring occasionally for about 20 mins. or until chicken is cooked. remove cover, and dry up the sauce.  this is the time to add  more salt if required.
this recipe is perfect to freeze - after marinating and even after cooking.

chicken  cooked










*Garam masala*- Gurm's blend! 
All Indian families have their own blend for this.  This is my family's secret recipe, please don't print this out, as I may have to hunt you down and kill you.  
4 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoons black peppercorns
2 teaspoons cardamom seeds
3 inches of Cinnamon stick
1 teaspoon cloves
1 nutmeg
dry the spices in very very low oven.  you don't want to roast the spices, just to dry them out.  you can also dry it out in an open yard under the sun, in a tray.  Once spices are nice and dry, blend together and store in airtight container or bottle.  If living in humid and hot countries like me, please put garam masala in the fridge.





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