Excellent Mughlai Zaafrani Murgmughlai Saffron Chicken Food

SAFFRON CHICKEN

Steps:

• Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
• Cool, and then crush them with the back of a spoon.
• Dissolve them in 1 tablespoon of very hot water.
• Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
• Add garlic.
• Add the dissolved saffron to the pan with the cardomon, then add the chicken.
• Turn the chicken pieces in the mix, coating well.
• Add the salt, cover and cook for 25 minutes until the chicken is tender.
• Uncover the pan and continue cooking, turning often until the liquid is almost gone.

EXCELLENT MUGHLAI ZAAFRANI MURG(MUGHLAI SAFFRON CHICKEN)

Steps:

• To make this yummy chicken, first prepare the marinade.
• Before doing that, soak red chili powder in water and prepare a paste of it.
• Now, in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.
• Mix well, using your hand, and keep aside for 15-20 minutes.
• Heat oil in a skillet.
• Add bay leaves and cloves.
• Stir-fry for a minute.
• Add onion paste and sauté till it turns brown.
• Add a teaspoon of garlic paste.
• Continue to sauté till the raw smell of garlic is gone.
• Add the marinated chicken pieces and mix well.
• Cover and cook for 15 minutes or until the chicken is tender.
• Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
• Mix well.
• Remove from flame.
• Garnish with fresh chopped coriander leaves.
• Serve hot with rotis/parathas/naan/kulcha!
• YUM!

BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY

Steps:

• Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
• Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
• Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
• Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
• For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).

PINAKURAT COPYCAT (SPICED COCONUT VINEGAR)

Steps:

• In a blender, combine half each of the vinegar, chilies, ginger, and garlic. Process until spices are very fine, like a puree.
• Stir in the remaining vinegar, patis, and sugar.
• Stir well and transfer into clean glass bottles using a funnel. Be sure to include the sediment.
• Divide the onion slices and the remaining chilies, garlic, and ginger into the bottles. Seal bottles and let sit until sediment settles at the bottom.
• To serve: Shake well. Pour desired amount into a shallow dish and use as a dip.

CHICKEN DOPIAZA

Steps:

• Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
• Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
• When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
• Add the ground spices and salt and cook for 3 minutes.
• Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
• Add the chicken pieces and continue to cook for 12-15 minutes.
• Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.

HULI HULI CHICKEN OR RIBS

Steps:

• Blend all ingredients but chicken together.
• On a clean oiled grate over medium high heat place chicken.
• Grill over barbecue, turning and basting with sauce until it is done. (about 30-40 minutes).
• Remove to indirect heat if browning to fast.

SAFFRON CHICKEN

Steps:

• Preheat oven to 375º.
• Melt butter in skillet. Cook chicken breasts until mostly cooked.
• In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
• In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
• Cover casserole with aluminium foil.
• Cook for 45 minutes, or until rice has absorbed almost all of the liquid.