Kalonji Chicken Vijs Food

KALONJI CHICKEN - VIJ'S

Kalonji Chicken - Vij's image

I love every recipe from Vij's. I have not tried this one yet but it looked delicious. I reduced the amount of ghee from 5tbsp to 2 1/2. He also uses chicken thighs however, we prefer chicken breats.

Provided by mell_2

Categories Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 tablespoons ghee
2 tablespoons kalonji
1 tablespoon cumin seed
3 large onions, finely chopped
6 garlic cloves, finely chopped
2 tablespoons chopped fresh ginger
6 plum tomatoes, cut up and pureed
1 tablespoon tomato paste
1 1/2 teaspoons salt (to taste)
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 1/2 teaspoons garam masala
2 lbs boneless skinless chicken breasts
1 bunch fresh cilantro, chopped

Steps:

Heat oil in a wok or large deep skillet over medium heat. Add kalonji seeds and when they begin to sizzle add cumin seeds and allow both to sizzle for 45 seconds. (Don't let the cumin burn.).
Reduce heat and add onions. Saute for 10 minutes or until golden. Add garlic. Cook until garlic is golden, then add ginger, tomatoes and tomato paste. Stir well. Add salt, turmeric, cayenne and garam masala. Cook until oil separates from sauce, about 5 minutes.
Add chicken pieces and cook, uncovered, on medium heat for about 10 minutes, stirring occasionally. If the chicken or the sauce is burning, add 1/2 cup/125mL water. Cover and cook for 20 minutes or until chicken is thoroughly cooked. Stir in cilantro.

Nutrition Facts : Calories 275.8, Fat 9.8, SaturatedFat 4.3, Cholesterol 110.5, Sodium 789.2, Carbohydrate 12.3, Fiber 2.6, Sugar 5.3, Protein 34.2

VIJ'S FAMILY'S CHICKEN CURRY

Vij's Family's Chicken Curry image

Vij's Family's Chicken Curry

Provided by Julie

Number Of Ingredients 16

Ingredients

1/4 cup canola oil (original calls for 1/2 cup-I also like using ghee)
1 large onion, finely chopped
1 cinnamon stick
4-5 garlic cloves, crushed
2 Tbsp grated fresh ginger
2 large chopped tomatoes (or a similar quantity of diced canned tomatoes)
1 tsp salt, plus more to taste
1/2 tsp ground black pepper
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp garam masala
1 tsp turmeric
1/2 tsp cayenne (or to taste)
2-3 lbs chicken thighs, with skin and bone
1 cup sour cream (not low fat)
1/2 cup chopped cilantro (including stems)

Steps:

Set a large, heavy skillet or braising dish over medium-high heat and add the oil; heat for a minute or two before adding the onions and cinnamon stick; sauté for about 4 minutes. Add the garlic, ginger, tomatoes, salt, pepper, cumin, coriander, garam masala, turmeric and cayenne. Cook the masala for 5 minutes, or until the oil separates from the masala. (I like adding a bunch of chopped cilantro stems here too.)
Remove and discard the chicken skin and add the bone-in thighs to the masala. Stir to coat them well and cook for 10 minutes, until the chicken looks cooked on the outside. Add the sour cream and a cup of water and bring to a simmer, stirring well. Reduce the heat to medium, cover and cook for 15 minutes, stirring once or twice, until the chicken is cooked through. Remove the cinnamon stick and set aside to cool slightly.
When the chicken is cool enough to handle, peel the meat off the bones, discard the bones and stir the chicken back into the curry. Refrigerate or reheat right away, stirring in the cilantro just before serving. Serves 6.

Nutrition Facts :

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