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Tandoori chicken cooked at home!

the king of kebabs – tandoori chicken!!

Here is my version of the ‘king of kebabs’, AKA tandoori chicken, which you can make at home even if you do not have a tandoor. Last year I wrote about my memory of this wonderful dish which reminds me so much of my father. If you’re keen for the story, click here. If you’re simply keen for the recipe, scroll down!

Ingredients:
1 kg whole chicken, with the skin on

whole chicken

Preparing the chicken for the first marinade:

  1. Skin the chicken & remove any excess fat & sinew. Also, remove the parson’s nose.

skin chicken & remove excess fat & trim

2. Remove the ends of the winglets on each side.

remove the ends of winglets on either side

3. Trim the ends of the drumsticks.

trim the ends of the drumsticks

4. Make a tiny slit between the thigh & the drumstick on each side, without cutting it fully.

gently make a slit between the thigh & the drumstick on each side, without cutting it fully

5. Make three evenly spaced slits on each drumstick, lengthways.

make three evenly spaced slits on each drumstick, lengthways

6. Make three slits on each thigh, as well.

do the same lengthways slit on each thigh, as well

each chicken leg should look like this

7. Make two slits along each breast, lengthways.

make two slits lengthwise along each breast

8. The chicken is now ready for the first marinade.

the prepared chicken should look like this!!

Ingredients

First Marinade

1. 2 tablespoons white vinegar
2. 1 teaspoon cooking salt
3. 1 1/2 teaspoons kashmiri chilli, ground

ingredients for first marinade: white vinegar, kashmiri chilli [ground] & salt

Tandoori masala/second marinade

1.1 1/2 cup thick yoghurt
2. 1 tablespoon ground ginger
3. 1 tablespoon ground garlic
4. 2 tablespoons ground kashmiri chillies, soaked in oil
5. 2 teaspoons kebab garam masala
6. salt, to taste

kashmiri chillies soaked in oil & kashmiri chillies ground to a fine paste

ingredients for second marinade/tandoori masala:
top row, left to right: yoghurt, crushed ginger & crushed garlic
bottom row, nilgiri’s garam masala, ground kashmiri chillies & salt

Method:
1. Skin the chicken, remove any excess fat but leave some as it helps keep the bird moist. Prepare the chicken for the first marinade.

chicken ready for the First Marinade

2. Prepare the chicken for the second marinade/tandoori masala by applying the white vinegar, salt and the chilli.

marinate the chicken with vinegar, making sure you rub gently into all the slits

add the salt & rub in

add the chilli powder & massage gently into the breast

do the same with the legs

3. Refrigerate for about 30 minutes.

the chicken should look like this after the first marinade

cover & refrigerate for 30 minutes

4. Prepare the second marinade by blending the yoghurt with the crushed ginger, crushed garlic, ground chillies with oil, garam masala, salt together to form a ‘tandoori masala’.

start with yoghurt for the second marinade

add crushed ginger

add crushed garlic

mix well

add salt

add ground kashmiri chillies in oil

mix well & check for seasoning

add nilgiri’s garam masala & fold

the Second Marinade/Tandoori Masala is ready

5. Remove the chicken from the fridge and apply the Tandoori Masala onto the marinated chicken.

apply the tandoori masala on the marinated chicken

apply the marinade all over the chicken, massaging gently in every slit & cavity

another angle of the marinated chicken

6. Cover and place the marinated chicken in the fridge for about an hour.

marinated chicken, ready to go!!

cover & refrigerate for about an hour

7. Remove the chicken from the fridge, place a skewer through the chicken. place the chicken in an earthenware, or clay, pot and place this in a pre-heated oven, temp. 160C.

run a skewer through the chicken & place on an earthenware pot or roasting tray with your choice of spices to give a ‘smoked’ flavour!

9. Cook in the oven for about 45 mins, or till the meat is cooked.

place the chicken in a pre-heated oven at 160 C

chicken cooking in the oven after 10-15 minutes

chicken after 25 minutes

10. To caramelise the chicken, turn on the grill in the oven. Cook for about 5 mins, or till the meat is golden.

chicken almost cooked, after 45 minutes, it is now ready for the grill

chicken after being grilled

tandoori chicken, hot from the oven

11. Serve the ‘king of kebabs’ with a mint and coriander chatni, sliced onions and a lemon wedge.

tandoori chicken, with onion rings, lemon wedge & mint & coriander chatni

Accompaniments:

Mint and Coriander Chatni
Ingredients:
1. 1 bunch fresh mint, roots removed and some of the thick stems taken off, washed
2. 1 big bunch fresh coriander, roots taken off, stem removed, washed
3. 4-5 small green chillies
4. 1 tablespoon pomegranate extract
5. salt, to taste
6. 1 red onion
7. lemon wedge

chatni ingredients: fresh mint, fresh coriander, pomegranate extract, lemon wedge, fresh green chillies & one red onion

Method:

1. Grind all the ingredients, except for the red onion and lemon wedge, to a fine paste. Add salt, as required.

grind all the chatni ingredients (apart from the red onion and lemon wedge)  to a fine paste. add salt

2. Refrigerate and serve with the hot chicken alongside the sliced red onion and lemon wedge.

mint chatni, ready for the chicken, refrigerate until required

the perfect accompaniment to the “king of kebabs”!!

A few things to remember:

1. Buy the chicken with the skin on as this keeps the meat moist, even if you are not marinating it the same day.

2. Remember to prepare the chicken for the second marinade by applying the first marinade. Do not add the first marinade to the second and apply it on to the bird altogether. This won’t save you time, also, the marinade will not stick to the chicken.

3. To get the red colour, soak the chillies in lukewarm water till they swell (balloon), then squeeze the chillies and crush in a food processor with some vegetable oil.

4. Cook the chicken at a temperature of 160- 170 C as this keeps the meat moist and allows the chicken to cook from the ‘inside – out’.

5. To caramelise the chicken, flash under a hot grill or do as I do here!

6. Add your choice of whole spices to the earthenware pot before placing the chicken in it. As the oven heats up, so do the spices and the smoked flavour permeates into the meat.

Anah Daata Sukhi Bhava!!!

Dum ka murgh

how can you not smile when you are about to eat dum ka murgh?

I want to share this recipe as it is my favourite chicken dish that uses a technique which the French call confit and we Indians call dum [dum derives from the Persian word ‘dum baksh‘  meaning ‘to give breath to’ or cooked in its own juices without the addition of any water].

Interestingly, this dish also has some Persian influences. It uses ground sesame seeds, a.k.a. tahini, as a binding agent to hold the yoghurt together, preventing it from splitting.

The original recipe uses ground peanuts, which are grown around that region, but I use ground cashew nuts for the simple reason that cashew nuts are more acceptable than peanuts, a.k.a groundnuts, and many people who cannot tolerate peanuts can eat the cashew nut which, as we all know, isn’t a ‘nut’ as such.

Before you begin, for all the ingredients that you need for a garam masala that goes with poultry, click here.

garam masala for poultry

Step 1

ingredients – from top, clockwise: salt, oil, 1 kg chicken on the bone cut into small pieces, lemon juice, chopped mint, finely sliced white onions. in the tray, clockwise: garlic paste, ginger paste, green chilli paste, sesame paste, ground cashews, turmeric, poultry garam masala, 2½ cups yoghurt

Step 2

place garam masala in spice grinder: add cinnamon sticks first (break sticks in half, if necessary)

Step 3

grind spices until they resemble coarse sand

Step 4

Add ½ cup polyunsaturated vegetable oil to shallow frying pan

Step 5

your onions should be sliced evenly lengthways (i.e. from top to bottom, as you would cut an apple)

(See how to slice onions perfectly here.)

Step 6

place onions in mixing bowl

Step 7

add ½ teaspoon salt (adding salt to the onions at this stage makes them caramelise better)

Step 8

mix salt with onions

Step 9

when oil is hot, add onions to frying pan

Step 10

fold onions into the oil so that they are thoroughly coated, reduce heat to medium

Step 11

fold onions regularly

Step 12

leave the onions to cook, they will turn golden slowly [about 3–5 minutes

Step 13

the onions start turning golden, keep an eye on them and keep folding so they don’t burn! [about 7–11 minutes

Step 14

the onions are now caramelising, this happens very quickly

Step 15

the onions are now perfectly caramelised and the oil starts to separate

Step 16

gather caramelised onions away from the oil with a spoon

Step 17

holding caramelised onions with spoon, drain oil

Step 18

set aside caramelised onions

To watch my short video on caramelising onions, click here

Step 19

Add 1 tablespoon garlic paste to mixing bowl

Step 20

Add 1 tablespoon ginger paste to mixing bowl

Step 21

Add 1½ tablespoons green chilli paste to mixing bowl

Step 22

fold mixture

Step 23

Add 1 tablespoon sesame paste (tahini)

Step 24

fold mixture

Step 25

add 1½ tablespoons ground cashews and fold

Step 26

add 1 teaspoon turmeric and fold

Step 27

add 2 tablespoons poultry garam masala and fold

Step 28

fold so that it looks like this!

Step 29

add 1½ tablespoons salt

Step 30

add yoghurt (full-fat yoghurt, please, just the way the cow made it!)

Step 31

fold the yoghurt to form a marinade

Step 32

keep folding until mixture is smooth

Step 33

add caramelised onions

Step 34

fold the onions to look like this!

Step 36

add the chicken pieces to the marinade or ‘masala’!

Step 37

lightly massage the marinade onto the chicken

Step 38

….keep marinating until your chicken looks like this!

Step 39

transfer chicken to cold saucepan making sure chicken mixture will only take up a third of the saucepan’s depth. The remaining ⅔ of the saucepan is needed to circulate steam

Step 40

Select a shallow frying pan that is large enough for the chicken saucepan to sit in it and place on stove. Heat empty frying pan on high heat

Step 41

To determine when frying pan is hot enough, drop some tepid water into frying pan – the water should immediately bead and scatter

Step 42

Place chicken saucepan onto hot frying pan (n.b. the frying pan should have no oil, or water, in it)

Step 43

Place mixing bowl on saucepan like a ‘lid’. Keep the heat to medium!

Step 44

Add ½ cup water to mixing bowl ‘lid’. As the frying pan under chicken saucepan transfers heat to the chicken, the heat will also be transferred to the mixing bowl so the water in the mixing bowl will heat up (this is important to create ‘indirect’ heat for the chicken to cook)

Step 45

The water in the bottom of the mixing bowl

Step 46

The water in the mixing bowl will turn to steam and disappear, in about 50 minutes to an hour and 10 minutes, at least!! Remember, this is no “curry in a hurry”!!

Step 47

When the water from the mixing bowl has completely evaporated, your chicken will be perfectly cooked – remove bowl and voilà!

Step 48

Add 1 tablespoon lemon juice and ½ cup chopped mint

Step 49

Place a banana leaf on a plate (if you want!) and serve the chicken on top

Step 50

dum ka murgh

Cooking chicken, or any other poultry, this way has a number of  benefits:

1. The meat is tender and juicy.
2. As there is no water in the dish, it is loaded with flavour.
3. The dish tastes better the next day because it is cooked well, and slowly, in its own juices.

Happy cooking!!

Anah Daata Sukhi Bhava!!!

Dhuyein ki machchi (smoked fish and tomato chutney)

sampling the wonderful dhuyein ki machchi smoked at home!

The dish I want to share this week is the easy-to-do-at-home, or on the barbie (great for the Aussies), dhuyein ki machchi!!

smoked fish and tomato chutney

ingredients for smoked fish from top, clockwise: ground garlic, ground ginger, chilli powder, turmeric powder, kebab garam masala (ground), oil, lemon wedges, salt; plate-sized NZ snapper (gutted and scaled); tea leaves for smoking

I like to serve this alongside a tomato chutney which you can prepare whilst your fish is smoking in the oven.

ingredients for tomato chutney, clockwise: kari leaves, chilli powder, oil, black mustard seeds, dry red chillies, chick pea lentils, white lentils, salt, asafoetida powder, lemon juice, turmeric, tamarind paste, tomato purée, fresh coriander leaves

step 1

the fish can be red snapper (pictured), baby barramundi, flathead, in fact use any whole fish that can comfortably fill a plate. It’s always a good idea to keep the fish on ice when out of the fridge

step 2

What’s smoking? To infuse the fish with a smokey flavour, you need something to smoke. Pictured is black tea with some of the ground spices that make up the kebab garam masala…… You don’t have to use tea! If you have time, use the fibre husks from sweet corn, dry in the sun for a couple of days. You can also use shaved hickory (available at all good BBQ stores)

step 3

If you’re smoking the fish on a stove you’ll need: heavy-based pan, glass lid, mixing bowl, whisk and a metal rack

step 4

If you’re smoking the fish in an oven you’ll need: baking tray, mixing bowl, whisk, metal rack

step 5

click kebab garam masala for the ingredients

step 6

grind until garam masala resembles course sand

step 7

your fish should be scaled and gutted – clean the insides thoroughly

step 8

on a chopping board, score the fish, three slashes on each side, about 1/2 cm deep

step 9

this is the right cutting depth

step 10

After you have scored all the fish, discard the ice.

pat fish dry with a paper towel or the marinade won’t stick

step 11

pat dry the insides of the fish as well

step 12

place fish in tray and cover with paper towelling whilst preparing the marinade

step 13: Preparing the marinade.

add 1 tbsp salt to mixing bowl

step 14

add 1 tbsp garlic paste to mixing bowl

step 15

add 1 tbsp  ginger paste to mixing bowl

step 16

fold salt, garlic and ginger paste together

step 17

add 1 tsp chilli powder and fold

step 18

add 1/2 tsp turmeric and fold

step 19

add 2 tbsp ground kebab garam masala and fold, add any remaining garam masala to the tea leaves

step 20

add polyunsaturated vegetable oil and fold

step 21

your marinade is now ready and should look (more or less!) like this

step 22

smear marinade over fish and into scored cuts

step 23

smear marinade into fish cavity as well

step 24

this is how much marinade should be on the fish (both sides)

step 25

folding in remaining garam masala to the tea leaves

step 26

if cooking on the stove, add tea leaf mixture to pan – the tea leaves should be laid about 1-cm thick, covering about 60% of the base

step 27

place fish on rack, add more marinade if necessary

step 28

cover pan with lid – a glass lid is ideal as you can see when the fish is ready without having to take off the lid (which you don’t want to do as the smoke will escape). As the fish cooks, the gills will open up and the dorsal fin will rise. The fish is cooked when the scored cuts ‘weep’ (fill with moisture).

step 29

scored cuts ‘weeping’ (moisture will bead there) means the fish is cooked

step 30

If using oven: turn on temp. to 180-200 C and also turn on the grill (if your oven is able to do both), to medium heat. Place tea leaves on aluminium foil in a tray on top shelf of the oven (closest to the grill). Tea leaves should be laid about 2 cm thick. Keep fish on the rack and place on tray. Then place on shelf underneath the tea-leaf tray, as shown above!

step 31

A close-up of the tea leaves in the oven – they will start to smoke

step 32

The fish is ready when the gills are fully open and scored cuts are weeping

step 33

Making the chutney that goes alongside the fish (prepare whilst the fish is being smoked).

add 2 tbsp polyunsaturated vegetable oil to a hot frying pan

step 34

when the oil is smoking, add 1 tsp black mustard seeds – if the oil is hot, they will immediately sizzle and pop

step 35

add whole chillies and fold

step 36

add 2 tbsp lentils and fold

step 37

add 2 tbsp white lentils and fold till caramelised

step 38

add 11/2 tsp salt and fold

step 39

add 1/2 tsp asafoetida powder and fold

step 40

add kari leaves and let crackle (this is pretty instantaneous)

step 41

add 1 tsp chilli powder and fold

step 42

add 1/2 tsp turmeric and fold

step 43

add 1 tbsp tamarind paste and fold

step 44

add 2 cups tomato purée and fold (or you may add chopped tomatoes or a combination of both), cook until the oil separates and appears on the surface

step 45

tear coriander, add to pan and fold

step 46

add 1 tbsp lemon juice, to taste, and fold

step 47

remove from stove – then serve chutney as it is, or if you prefer, blend it for a smoother texture

step 48

your chutney is now ready!

step 49

place fish and chutney on a serving dish and enjoy!

There are a few things I’d like you to remember when smoking fish:

1. Never add lemon juice to the marinade, this moistens the fish and will ‘break’ it up when smoked. Add lemon juice to the fish after it has been smoked and removed from the oven and whilst it is still hot.

2. Avoid small fillets of fish as they are too delicate, use whole fish, especially when the fish is ‘plate sized’.

3. If using fillets of a bigger fish, crust the skin side (making sure you do not skin the fish, dry the skin side and apply the marinade, the skin will get crisp after smoking) and cover the flesh side with aluminium foil to prevent the fillet from drying out.

4. You may use any wood chips as long as they are safe! Please check this before you use them. Also, try rose leaves mixed with tea leaves, it creates the most fabulous aroma and taste!!

5. Remember, never fry the fish before smoking it like they do on MasterChef, nothing is worse than this as the smokey flavour does not permeate through the fish.

So, happy cooking till the next one!

Anah Daata Sukhi Bhaava!!

This is soul food for the Goan!!

In my quest to understand the different cuisines on the west coast of India, and the subtle differences between them, I was asked to go to Mumbai to meet one Mr Almeida.

Chef Almeida was a Goan by birth and though he was trained at the Culinary Institute of America, he was considered an authority on Goan food.

He was on a short visit to India from New York, where he was then based. My job was to understand the ‘cuisine of Goa’. No mean feat!

We met at the Shamiana restaurant at the Bombay Taj and my crash-course on Goan food began. . .

Chef Almeida went on to tell me how there were at least two distinct styles of cooking in Goa.

One belonged to the Hindus (both Brahmins and non-Brahmins) and the other to the Christians (again, Brahmins and non-Brahmins). You see, the Christians were converts of both these castes.  Then there were the Muslims which must add a third – but I waited to hear what he had to say.

The Christians used vinegar in their cooking whereas the Hindus preferred kokum as a souring agent.

Tamarind was used by both the communities but preferred by the Muslims.

Lamb and chicken were the preferred meat of the Hindus. The Muslims liked lamb and the Christians ate everything, including pork !!

“But,” he said, “Son, whatever their religious or ethnic background, they all eat caril de piexe, or otherwise famously known as Goan fish!!”

This dish is soul food of the Goan people and the famous poet from Goa, Bakibab Borkar, describes this favourite dish with great emotion.

He says that if the God of death, or Yama, were to come tonight, you could most certainly hear these words being spoken:

Please Sir, Mr God of Death

Don’t make it my turn today,

not today,

there is fish curry for dinner.

You can’t say it better than that! So, without further ado, here it is, folks, a soulful Goan fish dish.

Ingredients:

1. 1 red onion, sliced

2. 1 1/2 tablespoon tamarind extract

3. 3-4 green chillies, sliced (with the seeds, of course!)

4. Salt, to taste

5. 1/2 kg fish fillets of snapper (preferred for this recipe), or ling, or barramundi (my favourite!!)

6. 2 cups of water

ingredients, from left to right: tamarind extract, green chillies, salt, water, fish fillets & sliced onions (bottom)

 

Masala ingredients:

1. 6-8 dried red chillies (preferably Kashmiri or combination of dry chillies), soaked in a tablespoon of brown vinegar and 2 tablespoons of water

2. 8-10 black peppercorns

3. 1 teaspoon ground turmeric

4. 1 tablespoon coriander seeds

5. 2 tablespoon crushed garlic

6. 1/2 fresh coconut, grated

7. 1 cup water, extra

ingredients for the masala, from left to right: crushed garlic, coriander seeds, turmeric, peppercorns, red chillies soaked in brown vinegar & water and fresh coconut (centre)

 

Method for the masala:

1. Place the coconut and turmeric in a blender along with the soaked chillies, coriander seeds, peppercorns, garlic, water and grind everything to a fine paste. Keep the masala in an airtight container in the refrigerator, if not using it right away. (It will keep for up to 1 week in the fridge.)

the ground masala!

 

Method for the caril de piexe:

1. In a pot, add the masala, along with 2 cups of water and the sliced onion.

add the masala to the pot

 

add water

 

add the sliced onions

 

2. Bring the mixture to a boil, over moderate heat.

bring the mixture to a boil

 

3. Add the tamarind concentrate and reduce the heat. Cook for about 2 minutes.

add the tamarind concentrate

 

4. Add the salt and the chillies. Cook for a few more minutes, until the chillies release their aroma.

add the salt

 

add the chillies

 

the sauce is ready for the fish when the onions are soft & the sauce thickens slightly. do not overcook the sauce

 

5. Now add the fish and cook for a further 3-4 minutes, or until the fish is cooked.

add the fish

 

cover & cook the fish

 

do not stir the fish, but rather add the sauce on top of the fish

 

to serve, arrange the fillets in a bowl

 

pour some sauce on top

 

serve with hot sanna or brown rice or sticky white rice, best eaten of course, the day after!!

 

When making Goan Fish, remember:

1.  Soaking the chillies in vinegar helps bring out their bright colour when ground.

2.  You can use coconut cream instead of fresh coconut. I have found the ‘Kara’ brand of coconut cream to be very consistent and ‘rich’.

3.  Add the fish to the cooked masala [sauce], and allow the fish to cook over a moderate heat. Do not stir.

4. The dish is best eaten the day after it is made. This allows the flavours to mature fully and to permeate through the fish.

Serve it with a steaming hot sanna, or brown rice, or sticky white rice.

The sign of a ‘good’ Goan fish dish is when your eyes get red and sweat starts pouring all over your face and you say, “Vindaloo, what is that? That’s nothing in comparison to this. This is rocket fuel!!” This is food for the soul and body, Goan style, in extremis!

Remember though, never drink water to try to ‘cool’ yourself down.

Do what the Goan does. Just have a glass or two of Feni!!

Anna Daata Sukhi Bhava!!

The king of kebabs . . . perfect for a father’s day lunch or dinner!!

When my son, Aniruddh, asked me, “Hey dad, if you were to describe a perfect father’s day – what would it be?”

No sooner had he finished asking me than I immediately replied, “Son, it has to be a day I still remember to this day like it was yesterday.”

Well, the year was 1969, and the place was Hyderabad.

I had spent a full day with my dad [I called him ‘Papa’], watching a game of test match cricket in Hyderabad. It was India versus New Zealand. Day 1. And what an amazing and unforgettable day it was!!

We watched Papa’s favourite players in action.

We saw Nawab Mansur Ali Khan of Pataudi Jnr, the youngest player ever to captain a national team in the world, take on the Kiwis who were led by the well-respected Graham Dowling.

The Indian team also had Ajit Wadekar, Bishen Bedi, Venkataraghavan and Prassanna.

On the Kiwi side there was Turner, Bevan Congdon, Dayle Hadlee and . . . well, the list goes on!

It was also my first experience of watching a test match ‘live’, as it were. It wasn’t on the television but in the stadium, the Lal Bahadur Shastri Stadium we called it “Fateh Maidan”.

At the Fateh Maidan my dad and I were sitting in the stand next to the members’ section. “Son,” I grin at my son at the memory, “it was the most exciting day of my life!!”

Mum had packed lunch for us, and it included aloo paratha with home-made mango pickle served in two boxes: one for me and one for my dad.

We reached the stadium at around 8 a.m. just as it was being announced on the radio that all roads leading to the stadium would be closed after 9 a.m. which meant that if we’d been late my dad would have had to park  his Lambretta scooter a long way from the stadium.

But we arrived well in time, we weren’t going to be late for this game, no way!!

Anyway, the day finished with NZ making a smallish total, I don’t remember the exact score but the Indian spinners did what was expected of them. It was a great day’s play.

But there was more to come.

my Papa with my Bachcha in April 2003

On our way home, Papa took me to a small restaurant called a dhaba which I was told later was the name for a roadside eatery.

At this eatery we ordered two “full tandoori chickens” as a ‘parcel’ which is a term used to this day in India for a ‘take home’, ‘take-away’, or whatever you want to call it!

All this wonderful smelling food for just the four of us, sorry, the three of us as my mom’s a vegetarian.

Papa bought mirchi pakoda (batter fried stuffed banana chillies) for my mum.

the king of kebabs – tandoori chicken!!

“Son,” I said remembering the feeling as a young boy, “Can you imagine carrying all this food in your hand, riding pillion on a scooter?”

I smiled at the recollection as I remembered my sensory system was about to explode with the wonderful smell the parcel was giving!!

Well, we reached home after what seemed like forever to get to.

We ran inside. My Papa had his ubiquitous gin and tonic and we all (that’s my sister, my mother and I) sat around a small dining table savouring the. . .[cue music] “And and I think to myself, what a wonderful world. . .”]

“So bachche (son),” I say, returning to the present, “that to me is a perfect father’s day!”

And my son replies with candour, “No issues with that dad. I am sure we can do all of those things, can’t we? We can watch India take on NZ at the cricket in India, on TV. You can have your Shiraz and call it a ‘gin and tonic’, and we can certainly make the mirchi pakoda for mum .” And he pauses and then adds, “And I am pretty sure we can also make the tandoori chicken. Happy?”

I am.

So friends, for a perfect father’s day, I suggest you watch the cricket, have a gin and tonic (with extra ice and an extra splash of lime juice) and have, well, I’m sorry about this part as you’re going to have to make your own king of kebabs: tandoori chicken!!

So, to help you do this, here is my version of the king of kebabs, and yes, you certainly can make it at home even if you do not have a tandoor, just don’t call it ‘tandoori chicken’.

You can, however, certainly call it the king of kebabs!!

So, without further ado, it’s now time to cook the KING OF KEBABS for the King of the house!

Ingredients:
1 kg whole chicken, with the skin on

whole chicken

Preparing the chicken for the first marinade:

  1. Skin the chicken & remove any excess fat & sinew. Also, remove the parson’s nose.

skin chicken & remove excess fat & trim

2. Remove the ends of the winglets on each side.

remove the ends of winglets on either side

3. Trim the ends of the drumsticks.

trim the ends of the drumsticks

4. Make a tiny slit between the thigh & the drumstick on each side, without cutting it fully.

gently make a slit between the thigh & the drumstick on each side, without cutting it fully

5. Make three evenly spaced slits on each drumstick, lengthways.

make three evenly spaced slits on each drumstick, lengthways

6. Make three slits on each thigh, as well.

do the same lengthways slit on each thigh, as well

each chicken leg should look like this

7. Make two slits along each breast, lengthways.

make two slits lengthwise along each breast

8. The chicken is now ready for the first marinade.

the prepared chicken should look like this!!

Ingredients

First Marinade

1. 2 tablespoons white vinegar
2. 1 teaspoon cooking salt
3. 1 1/2 teaspoons kashmiri chilli, ground

ingredients for first marinade: white vinegar, kashmiri chilli [ground] & salt

Tandoori masala/second marinade

1.1 1/2 cup thick yoghurt
2. 1 tablespoon ground ginger
3. 1 tablespoon ground garlic
4. 2 tablespoons ground kashmiri chillies, soaked in oil
5. Kebab garam masala , 2 teaspoon
6. salt, to taste

kashmiri chillies soaked in oil & kashmiri chillies ground to a fine paste

ingredients for second marinade/tandoori masala:
top row, left to right: yoghurt, crushed ginger & crushed garlic
bottom row, nilgiri’s garam masala, ground kashmiri chillies & salt

Method:
1. Skin the chicken, remove any excess fat but leave some as it helps keep the bird moist. Prepare the chicken for the first marinade.

chicken ready for the First Marinade

2. Prepare the chicken for the second marinade/tandoori masala by applying the white vinegar, salt and the chilli.

marinate the chicken with vinegar, making sure you rub gently into all the slits

add the salt & rub in

add the chilli powder & massage gently into the breast

do the same with the legs

3. Refrigerate for about 30 minutes.

the chicken should look like this after the first marinade

cover & refrigerate for 30 minutes

4. Prepare the second marinade by blending the yoghurt with the crushed ginger, crushed garlic, ground chillies with oil, garam masala, salt together to form a ‘tandoori masala’.

start with yoghurt for the second marinade

add crushed ginger

add crushed garlic

mix well

add salt

add ground kashmiri chillies in oil

mix well & check for seasoning

add nilgiri’s garam masala & fold

the Second Marinade/Tandoori Masala is ready

5. Remove the chicken from the fridge and apply the Tandoori Masala onto the marinated chicken.

apply the tandoori masala on the marinated chicken

apply the marinade all over the chicken, massaging gently in every slit & cavity

another angle of the marinated chicken

6. Cover and place the marinated chicken in the fridge for about an hour.

marinated chicken, ready to go!!

cover & refrigerate for about an hour

7. Remove the chicken from the fridge, place a skewer through the chicken. place the chicken in an earthenware, or clay, pot and place this in a pre-heated oven, temp. 160C.

run a skewer through the chicken & place on an earthenware pot or roasting tray with your choice of spices to give a ‘smoked’ flavour!

9. Cook in the oven for about 45 mins, or till the meat is cooked.

place the chicken in a pre-heated oven at 160 C

chicken cooking in the oven after 10-15 minutes

chicken after 25 minutes

10. To caramelise the chicken, turn on the grill in the oven. Cook for about 5 mins, or till the meat is golden.

chicken almost cooked, after 45 minutes, it is now ready for the grill

chicken after being grilled

tandoori chicken, hot from the oven

11. Serve the ‘king of kebabs’ with a mint and coriander chatni, sliced onions and a lemon wedge.

tandoori chicken, with onion rings, lemon wedge & mint & coriander chatni

Accompaniments:

Mint and Coriander Chatni
Ingredients:
1. 1 bunch fresh mint, roots removed and some of the thick stems taken off, washed
2. 1 big bunch fresh coriander, roots taken off, stem removed, washed
3. 4-5 small green chillies
4. 1 tablespoon pomegranate extract
5. salt, to taste
6. 1 red onion
7. lemon wedge

chatni ingredients: fresh mint, fresh coriander, pomegranate extract, lemon wedge, fresh green chillies & one red onion

Method:

1. Grind all the ingredients, except for the red onion and lemon wedge, to a fine paste. Add salt, as required.

grind all the chatni ingredients (apart from the red onion and lemon wedge)  to a fine paste. add salt

2. Refrigerate and serve with the hot chicken alongside the sliced red onion and lemon wedge.

mint chatni, ready for the chicken, refrigerate until required

the perfect accompaniment to the “king of kebabs”!!

A few things to remember:

1. Buy the chicken with the skin on as this keeps the meat moist, even if you are not marinating it the same day.

2. Remember to prepare the chicken for the second marinade by applying the first marinade. Do not add the first marinade to the second and apply it on to the bird altogether. This won’t save you time, also, the marinade will not stick to the chicken.

3. To get the red colour, soak the chillies in lukewarm water till they swell (balloon), then squeeze the chillies and crush in a food processor with some vegetable oil.

4. Cook the chicken at a temperature of 160- 170 C as this keeps the meat moist and allows the chicken to cook from the ‘inside – out’.

5. To caramelise the chicken, flash under a hot grill or do as I do here!

6. add your choice of whole spices to the earthenware pot before placing the chicken in it. as the oven heats up, so do the spices and the smoked flavour permeates into the meat.

“Well, it looks like it’s all ready,” says my son. “All you now need is a good Shiraz from the Iron Gate in the Hunter’, right Dad?”

“Yup, son.’ I reply yet add, “But there is only one thing missing. Where is my Papa?”

Anah Daata Sukhi Bhava!!!

This dish is the crowning accomplishment in any Indian chef’s career!!

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about ajoy

i’ve been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i’ve owned nilgiri’s indian restaurant in sydney for over 15 years. i’m on a mission to dispel the myth that indian food is no more than a ‘curry in a hurry’! come with me as i try and educate. indian food is my passion (alongside cricket!) and i’m enjoying exploring the new social media to fulfil this passion! i’ve also published cookery books, been on tv, the radio, won awards! now i’m also moving into making cookery videos. these are simple and easy to follow and don’t go on for hours like some Bollywood movies!

biryani garam masala: includes cassia, cardamom, clove, black cardamom, nutmeg, mace, bayleaf, peppercorn, fennel

On a recent visit to my ‘spiritual hometown’, Hyderabad, I was shocked to hear that there were only six gharana chefs (called khansamas) still alive who could cook the classic dish kachche gosht ki biryani!

This dish was considered to be the ultimate measure of a chef’s skill that would guarantee him the title of “Masterchef”, if he could create it.

These artistes were a breed apart, and in the 60s and 70s they were the only people invited to cook for the Nawab and the Nizam families.

So what became of these ustaads?

Speaking to some of the local residents of the old city, I was told that the fine art of making kachche gosht ki biryani was all but lost as it was becoming surpassed by poorer versions.

A classic kachche gosht ki biryani requires genuine patience and untold love, what we call fursat and mohabbat, and there were plenty of those virtues and emotions, alive and kicking, in the land of the Biryanis!! This Biryani is made with partially cooked rice being layered on top of marinated meat which is ‘raw’ and is then ‘dum cooked’ till the meat and rice come out perfectly cooked!!

However, as the years have passed, people seem to have lost their love for really good, slow food, that is cooked with genuine expertise, and with that they have also, sadly, lost the creators of the dishes along the way.

Most of these chefs ended up dying penniless. What a shame for us all, because not only did we lose the art of cooking this dish properly, we also lost a genuine knowledge base and mentoring.

However, it’s not all doom and gloom as I was extremely lucky to meet one of the ‘survivors’ of this fine art a long time ago.

It was the way he cooked, and the narrative he gave whilst cooking this classic dish, when I had the privilege of working with him, that I’d like to share with you this week.

The ustaad starts by describing the dish as khuda ki daen, meaning G-d’s gift’, and says that it is all about technique and constant, constant practise. Furthermore, he adds, chewing his paan with great relish, the more you try the better you become and, of course, the closer you get to All-h!!

Friends, on the 15th anniversary of nilgiri’s, we salaam these ustaads for helping us preserve this ancient art!!

So, here is my version of the classic kachche gosht ki biryani. It is cooked with deep respect, with patience, with love, and home-made garam masala. What more could one want?!

The dish revolves around six basic techniques:

1. The caramelisation of the onions.
2. The making of garam masala (click here for its recipe).
3. The marination of the meat.
4. The cooking of the rice until it is ek kan or al dente.
5. The layering of the rice over the marinated meat.
6. The dum (baking) of the dish.

Ingredients

Ingredients for biryani, clockwise: caramelised onions, crushed ginger, crushed garlic, garam masala, ground chilli, turmeric, crushed chillies, salt, chopped coriander leaves, chopped mint leaves, yoghurt, saffron threads [soaked in milk]

saffron-infused milk

caramelised onions

To make caramelised onions, watch my caramelised onions video

1 kg goat meat [on the bone], soaked in water to remove any blood

Marinating the goat
Step 1

add half caramelised onions and fold

Step 2

add garlic and fold, then add ginger and fold

Step 3

next add garam masala and fold

For the garam masala recipe, click biryani garam masala recipe.

Step 4

add crushed chillies and fold

Step 5

add 1/2 of the chilli powder and fold

Step 6

add turmeric and fold

Step 7

add 1/2 each of the coriander and mint, and fold

Step 8

add yoghurt and fold

Step 9

add 2 tablespoons oil and fold

Step 10

add 1/2 saffron-infused milk and fold

Step 11

set aside marinated goat for about 1 1/2 hours

Preparing the pot

Step 1

place goat in a large pot so it occupies 1/3 of the pot and add the remaining chilli powder. Do not clean the mixing bowl previously used to marinade the meat

Step 2

add remaining chopped coriander and mint to create a layer

Step 3

add remaining caramelised onions to create a layer

Step 4

set pot aside

Preparing the rice

Step 1

place rice in mixing bowl then add enough water so rice is covered by 2cm of water

Step 2

the rice will absorb the water – when it touches the top of the water the rice is ready to go into boiling water

Step 3

place water in the empty bowl in which you marinated the goat, swill it around, and then pour it into a large saucepan an bring to a boil

Step 4

drain rice and add to boiling water

Step 5

stir rice, but gradually, so the grains don’t break

Step 6

cook rice until it rises to the surface and the water has returned to the boil

Step 7

Cooking the biryani

add drained rice to saucepan containing marinated goat

Step 2

add remaining saffron milk on top of the rice

Step 3

place damp tea-towel on top of the rice

Step 4

Make a soft dough with wholemeal flour, pinch of salt and water (you’ll find full quantities for this in the one-page recipe below).

place dough collar around rim of pot

Step 5

place a lid on top of the pot and seal the gap with the dough

Step 6

half fill saucepan with water and heat pot on moderate  heat

Step 7

when steam escapes from the dough collar the biryani is starting to cook

Step 8

reduce heat and place pot in pre-heated fan forced oven [160C]. When the dough is cooked the biryani is cooked as well after about 1hr !!

Step 9

remove pot and saucepan and break off dough

Step 10

remove tea-towel

Step 11

mix rice and goat together

Step 12

serve KGKB with a mirch ka saalan!

If the Biryani is called the king of Indian Food, then KGKB is called the king of Biryanis!!

Click biryani for a one-page recipe and also, click mirchi ka salaan for a one-page recipe of this delicious, tangy side dish.

Anah Daata Sukhi Bhaava!!

You’ve got the spices – now let’s meet the Spice Merchant of Australia. . .

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Who is this Spice Merchant?

Well, he was born and raised on a farm in Dural which is about 50 kilometres from Sydney.

He grew up in a family where the topic of conversation at the dining table was, no, not cricket, or rugby, or soccer, but yes, you’ve guessed it, herbs and spices!! His parents were one of the first families in Australia to start a herb nursery.

The world knows him as ‘Herbie’.

I know him as Ian Hemphill, the ‘spice man’!!

I met Ian and Liz (his wife and business partner) by chance when. . .

Liz and Herbie Hemphill

Well, here goes. . .

In August 1997, Meera and I cut short our trip around the globe when our doctor, Dr Lele,  advised us to return to Sydney, ASAP, as Meera was showing signs of discomfort. She was pregnant with our son, Aniruddh, and the doctor felt it was important to return back to base in case there was any. . .! Well, you know what could happen!

So we left the USA and came straight back to Sydney  just as the doctor had ordered!!

On our return we found that Meera was doing just fine, and so was the unborn baby, so there was no cause for any concern. Phew!!

So, with Meera and the, as yet, unborn baby sorted (for the moment!) it was time to look for opportunities in Sydney.

As you might guess, this ‘something’ had to be food related and definitely had to be Indian.

Prior to going overseas we had sold our share of the business that we had run for nearly six years and it was now time to look for new range of mountains to climb!!

We thought of starting a small-scale catering business, or a cooking school, or even a small Indian cafe. As our discussions grew, we also thought of starting a small spice shop selling our own range of spice mixes along with our own pickles and marinades.

Meera had read in the papers about a new spice shop, called ‘Herbie’s’, that had recently opened in a suburb called Rozelle.

Herbie’s shop in Rozelle, NSW

Ah, we thought, it’ll be another kirana shop [you know these, the local owner-operated, small-scale store, the ‘corner shop’] and so we decided to pay a visit to see what was so special about it and why it had been written up in the newspaper.

Well, when we entered the shop we were absolutely blown away by what was on offer.

This was not just another kirana store! This was a spice temple.

It was unlike any other spice shop we had seen before anywhere in the world.

The man behind the counter greeted us with a smile; he knew what spice went well with meat or fish; he knew what the constituents of garam masala were and he spoke with knowledge and authority.

Well, this blew me away. Never, in my 16 or so years (well, it’d be more years now!) of cooking Indian food had I come across someone who knew so much about so many spices, without once referring to a book!!

And to top it all, this man was white.

“Surely, I said to Meera quietly, “this man must be Anglo-Indian, or he’s probably a white migrant from India, just like the family in Bondi who run a spice shop.”

Meera gestured for me to keep my thoughts to myself as we were led to a small, but compact, nursery adjacent to the shop.

And there it was. A healthy, green curry leaf tree. For Meera this was the true measure of someone who knew his herbs.

Indians believe that anyone who can grow a curry leaf tree, and then sell it, knows a thing or two about herbs!!

My knowledge of spices was pretty good, or so I thought, until I did a spice appreciation class with Ian a few weeks later.

And this is where Ian’s knowledge really came to the fore. This man is one of the world’s foremost authorities on herbs and spices. He’s written countless books on spices, cookery books and runs Spice Appreciation classes which are extremely informative.

During his class I realised there was a lot more I had to learn about spices.

The knowledge this man possesses is unbelievable! He is a walking encyclopaedia on herbs and spices. He even gives Spice Tours to India about discovering 12 spices . These tours are  so good,  India Tourism awarded Herbie’s Spice Discovery Tour an Award of Excellence (But hurry, as he and LIz won’t be going to India after January 2013!)

Well, we veered away from our idea of a small spice shop, I mean, how does one compete with Herbie’s, and we decided to start nilgiri’s, a dream that we had been ruminating over for a long while. Ian sent us a bouquet of cinnamon quills on our opening night and I still have it!!

Well, since starting nilgiri’s our appreciation and respect for Ian has grown stronger with each passing year. And I’m saying this 15 years down the track!

a treasure trove of spices

One year we decided to give all our staff a copy of Ian’s book, Spice Travels, and another year we gave our ‘Employee of the Year’ a copy of Ian’s masterpiece, Spice Notes. This is a book all aspiring Indian chefs must possess if they want to have a better understanding of their cuisine! And yes, it’s written, not by an Anglo-Indian but by a real ‘fair dinkum’ Aussie!

On the 15th anniversary of nilgiri’s we thought we should salaam this spice man who, I think, has single-handedly tried to tell the whole world the importance and fun of using different spices and herbs in their cooking.

I tell all the students who do my classes that Indian food is all about understanding the ‘nuts and bolts’, or to keep it in context!, the ‘herbs and spices’ and that there is no better place to source these, and no better person to tell you about them, than Ian ‘Herbie’ Hemphill.

Here is an excerpt of a conversation I had recently with Ian and Liz which, to me, sums them up so well.

“Ian,” I asked, “How, when and why did you get the name Herbie, because I think of you more as a ‘spice man’, than a ‘herb man’?”

With his customary warm smile he told me, “When I was a boy at school, my classmates thought it very funny that my parents had a herb nursery and wrote books on herbs and spices. ‘Herbie’ was a nice alliteration with the surname Hemphill, and the school nickname followed me as I went into adulthood, and has been used by both close friends and business associates ever since.”

Well, you can’t argue with that! But I had so many more questions and here are some more that always intrigued me.

“What,” I asked, “according to you, is the difference between a herb and a spice?”

Without so much as a pause, Ian said that he defined a herb as the leaf of a plant e.g. bay leaves, coriander leaves, and etc., and that a spice uses any other part of the plant such as the roots, buds, bark, berries, and even stigma in the case of saffron. He continued to say that we get both a herb and a spice from plants, such as fennel or coriander, because we use both the leaves and the seeds.

Herbie amongst the cardamom plants in India

“If you were to pick an all-time favourite herb or spice, which one would it be and why?”

Liz chose black pepper, mainly, she added, because people tend to forget it’s a spice, and it’s necessary for so many foods, even a simple tomato sandwich. (And I couldn’t agree more, see last week’s blog about the versatility of this seemingly straightforward spice.)

Ian said that he would choose green cardamom, because it adds light and life to both sweet and savoury dishes. For example, he said that a curry without cardamom would be flat and dull, and who could imagine something sweet without the fragrance of cardamom? A man after my own heart!

“What’s your favourite spice story from your travels to India?”

Ian starts, “We were visiting the spice markets in Chandani Chowk, Old Delhi, when a shop owner sprang out and said: ‘You’re Herbie – I was on your website last night!” And Herbie described how he was embraced by this spice owner in a bear hug of spicy-brotherhood affection! He continued, “We thought it was amazing, in a city of so many millions, to be recognised as we walked down the street.”

And my final question had to be about recipes. Well, of course!


Herbie in a spice store to die for!

“Would you and Liz be kind enough to share your favourite recipe?” And I suggested we could cook it together!!

Well, they chose delhi dahl as they said it was a dish they always encountered in Delhi during the winter, and that it was so easy to make at home.

So, here is Ian and Liz’s delhi dahl recipe.

[Serves 4-6]

2 x 420g cans red kidney beans, undrained

1½ teaspoons Madras turmeric

½ teaspoon each of asafoetida, chilli powder, chilli flakes

1 medium onion, puréed or grated

2 cloves garlic, crushed

1 tablespoon ginger, peeled and finely grated

1 tablespoon ghee or butter

1½ teaspoons whole cumin seeds

1 teaspoon brown mustard seeds

1 x 420 g can chopped tomatoes

2 teaspoons ground coriander seeds

1 teaspoon ground cumin

1 teaspoon garam masala

2 tablespoons plain yoghurt

Salt

Fresh coriander leaves, to serve

Combine undrained beans, turmeric, chilli and asafoedita in a saucepan and heat to simmering point. Remove from heat, cover and let stand for 30 minutes to let flavours combine.

Mix onion, garlic and ginger in a bowl. Drain the beans, reserving 250 ml of the liquid.

Heat the butter, or ghee, add cumin and mustard seeds and let crackle.  Then add, in the following order: onion, garlic, tomatoes, ground coriander, cumin and garam masala, yoghurt, beans and reserved liquid, stirring well after each addition. Add salt, to taste, and simmer, covered, for 10 minutes, stirring occasionally.

Garnish with a generous amount of fresh coriander leaves and serve with rice or Indian bread.

And I had to ask, last but not least, “And your best ‘spice pick-up’ line is?”

“May your life be peppered with many enjoyable spice experiences!”

Well, I can’t beat that but to conclude, Ian’s book, Spice Travels, is full of such amazing experiences. I particularly enjoyed one where he meets the ‘Cardamom King of the World’, AKA, Mr Jose, in a place called Periyar. . . but that’s another story which I don’t have the time for. So, go and read his book!

Anah Daata Sukhi Bhaava!!

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