Sunday, April 3, 2011
20110403 Bohri Chicken (Mild-tasting Chicken)
(SOURCE: Indian: Cookbook by Pushpesh Pant - Bohri Chicken)
This was not good, especially when this was accompanied by the yummy palak paneer dish. When I cook Indian food, I expect the food to be so fragrant and flavorful - that's what all Indian food is like at local Indian restaurants or take-aways, right? This dish was just...different. When I read the recipe, I was a bit doubtful about the special cooking method. But hey, cooking is all about experimenting, right? The spice paste smelled so strong, but the chicken was disappointingly - as the recipe said - mild tasting. I guess, at least I tried.
1kg chicken drumsticks, pricked all over with a fork
1 tbsp lime juice
freshly ground black pepper
1 cup double cream, lighly whipped
3 tbsp oil
For the spice paste -
3 onions, chopped
2.5cm piece fresh ginger, peeled and chopped
1 galic clove, chopped
handful of fresh coriander, roughly chopped
2 tsp dried mint
1. To make the spice paste, put all the ingredients in a blender and process. Add a little water if necessary to make a paste. In a bowl, mix half the spice paste with the lime juice. Set the remaining spice paste aside.
2. Rub the spice paste/lime juice mixture over the chicken, then cover and set aside in the fridge for at least 2 hours.
3. Place the marinated chicken pieces into a large pan, spread the remaining ground paste on top of the chicken and season with salt and pepper. Pour the cream over the top and add the oil around the sides of the chicken. Cover and seal with foil to make it tight fitting. Cook over low heat for about 40 to 60 minutes or until the chicken is cooked through.