From me@thisplace.net Wed Sep 7 16:37:44 2005 Date: Wed, 7 Sep 2005 13:22:04 +0100 From: Glen Newsgroups: uk.food+drink.indian Subject: Mostestest favourite recipe thread? I always thought it would be fun/useful if we could start a thread where we each post one or two of our most fave recipes. What say ye? I'll begin with a Mad Jaff favourite of mine (with ever so slight adaptation), Chicken in Fresh Green Coriander (Rakhi Dasgupta's Murgi Dhuniya Patta Diya). For the Marinade: 4 cloves 4 cardamom pods 2-3 bay leaves 2.5cm cinnamon stick 2 tablespoons ground coriander pinch of salt 500ml pot yoghurt, lightly beaten (I find set gives best results) 750g chicken breasts, each cut into 3/4 pieces. You also need: 5 tablespoons of mustard oil, or any other oil. (I usually just use veg) Pinch of ground asafoetida 100g/4oz fresh green coriander, finely chopped 1 1/2 teaspoon salt 1 teaspoon sugar 6-8 halved green chillies (I usually add double this...seeded...not much heat and SO delicious when done). 200ml double cream (she uses single, but i find this splits. the double gives a much richer finish too). Put the cloves, cardamom pods, bay leaves, cinnamon and ground coriander for the marinade into a clean coffee grinder. Grind to a fine powder. Empty the ground spices into a bowl along with the yoghurt and the salt. Stir to mix, then add the chicken and coat well. Leave to marinade for 1-2 hours, or over night. Take the chicken out of the marinade, shaking off as much as you can. Heat the oil in a large pan or wok over medium heat. When hot add the asafoetida. Let it sizzle for 4-5 seconds. Turn the heat to high and immediately add the chicken. Stir and fry for about 10 mins until the chicken is browned. (Its not specified...but here I would usually drain the oil from the pan. Its not necessary and 5tbsp is alot!). Add the marinade, the fresh coriander, salt and sugar. Stir and fry over a medium heat for about 5 mins, then add the chillies. Stir fry for about another 4-5 mins. Add the cream and simmer for a further 5 mins or so, until the sauce is thick and begins to coat the chicken. Dish up with bowls of steaming fluffy basmati and enjoy! Glen