Wednesday, June 22, 2011

Indian Food

Indian food is some of my most favorite food. Some people think it is too spicy. Good Indian food should be highly spiced but not necessarily hot. It should awaken all of your taste buds at once.


This recipe is for an Indian spiced chicken that falls off the bone. I always toast my spices before I start cooking. Here I have turmeric, black peppercorns, red chilies, coriander seeds, cumin seeds, cloves, nutmeg and cumin. They toast for about 5 minutes until they are very aromatic.


I have a mini food processor that I use exclusively for grinding spices.


Coat all of the chicken with half of the spices.


Mix the rest of the spices with 1 cup of yogurt.


Brown the chicken in a few tablespoons of vegetable oil.


Remove the chicken and leave the browned bits in the bottom.


Add a sliced onion.


And lots of diced garlic. I used ten cloves of the frozen diced stuff from Trader Joe's.


Add a knob of grated ginger, a bunch of bay leaves and a couple sticks of cinnamon.


Add the yogurt mixture.


Stir it all around.


Place the chicken on the mixture, cover it and bake it at 275 degrees for about 2 hours. The chicken will give off juices while cooking to create a sauce with the yogurt and onions.


This is another of my favorite Indian dishes. Cauliflower and hard boiled eggs in a flavorful sauce.


I make a sauce with a bunch of garlic cloves, ginger and jalapeno peppers. I cut out the veins and leave the seeds out so there is barely any heat to this.


Add several tablespoons of mustard seeds to oil and cook until they pop.


Add a diced onion.


Add the ginger paste.


Add some tomatoes. I used some of my oven roasted tomatoes.


Stir these around and let them cook for a couple minutes.


Add about 4 cups of chicken stock.


Stir in a head of steamed cauliflower florets.


Add 10 hard boiled eggs cut in half. Cover and let simmer, stirring occasionally. The yolks will thicken the sauce.


Here is the chicken when it is done cooking.


I serve my Indian food with raita. Mix a cup or so of plain yogurt with chopped cucumber, shredded carrot and 1 teaspoon of cumin.


This was served with chutney, pickled vegetables and fresh naan bread. It might not look great but it has outstanding flavors!