Rinku Bhattacharya's Blog, page 68

Sweet Potato Bondas – Crisp Spicy Sweet Potato Balls

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  As I approach the eve of my all-time favorite tradition – cooking and hosting Thankgiving, I am ready to share this indulgent and healthy recipe with you. These Sweet Potato Bondas, are about soft well seasoned masked sweet potatoes, dunked in a chickpea batter and fried to crisp perfection. If you are really lucky, these are served with coconut chutney.

Yes, another year down. Sometimes, with all the chaos and everything, I cannot help marvel at the year that passes by. Thanksgiving tends to be real tipping point. If all goes well, I will have a turkey and duck recipe for ye. This shall hopefully stay documented for posterity.

Of course, at this point, recipes needs to focus and look beyond Thanksgiving and work for good eating at large.  These bondas do just that.

There is so much I would like to give thanks for, and a lot of it is just mundane. I would like to give thanks for a warm bed, a thoughtful and peaceful husband and two beautiful children who brighten my life, just by being there. And then there are things with silver linings, life has been intense at work, but, I am grateful that I am needed and appreciated there, and mom, maybe someday or maybe never she might learn to accept me, but at least she keeps me honest.

Crisp, Spicy, Sweet and Savory this is almost everything that you want in a pick up morsel, and you know what this would actually work on various holiday tables, you did not hear Hanukkah, did you? For appetizer bites like this please do stop my class at the Hilltop Hanover Farm, next weekend and we can cook and eat together.

PrintSweet Potato Bondas – Crisp Spicy Sweet Potato Balls

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Sweet potato bondas, are soft mashed sweet potatoes shaped into balls dipped into batter and fried until crisp.

Ingredients

1 or 2 mediums sized sweet potatoes (I used one orange ad 1 white)
1/2 cup frozen peas
1 teaspoon salt
1 tablespoon oil plus 1 cup oil for frying
1 teaspoon black mustard seeds
8 to 10 curry leaves
1 or 2 green chilies, minced
1 or 2 tablespoons minced cilantro

For the batter
1 cup of chickpea flour (besan)
1 teaspoon salt
1/2 teaspoon red cayenne pepper
Water to mix into a thick paste

Instructions

Cut the sweet potatoes and place in the water and bring to a boil. Cook until soft. Cool, peel and mash.
Mix in the frozen peas and salt.
Heat the tablespoon of oil and add in the mustard seeds and wait until they crackle. Add in the curry leaves and the green chilies.
Pour this into the mashed sweet potato mixture and mix well with the cilantro.
Shape into walnut shaped balls.
In a separate bowl, mix the chickpea flour with the salt and red cayenne pepper and water into a thick paste.
Heat the oil in a medium sized skillet. Dip the balls into the batter coating well and carefully lower into the oil.
Fry until golden turning to cook uniformly.
Remove with a slotted spoon and drain and serve with your favorite chutney.3.1http://www.spicechronicles.com/sweet-potato-bondas-crisp-spicy-sweet-potato-balls/

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Sweet Potatoes with Shallots, Coriander and Garam Masala

  I almost passed on this one, but could not! On an experimental lark, I tried these Sweet Potatoes with shallots and crushed coriander seeds and was very surprised at how flavorful, this simple creation turned out to be. The coriander shone and danced in harmony with the sweet and savory notes of the shallots, a little bit of cayenne, ginger and some fresh lemon juice and we were in business. I have used a combination of white and orange sweet potatoes here. It is worth noting that the orange variety is really sweet potatoes not yams. The difference is that yams are deeper in hue, sweeter and somewhat squishier when cooked.

I actually took a day off today, as as usual with a mid week day off, most of the day was devoted to running around. I did buy a new car, I know, after a decade that is almost noteworthy. If it was not such a wet and crummy day, I would have posted pictures of my new wheels.

There is a lot of back and forth on social media and everyone has something to say about the Paris Attacks, I will say two things. My life has not stopped because of it, so I will not pretend that it has, not even to feed that popular frenzy. Now, the second thing I am very impressed by is how generally inclusive all the people in France sound. I noticed the same tenor when this happened in Canada, this is so different from the tenor of things closer to home and possibly a lesson we in the United States could learn about true multi-cultural societies.

Without much fuss and fanfare, I offer you an incredibly simple and flavorful dish, that will work well on any harvest table. Well, this dish went through two iterations and it was the garam masala that sealed the deal, amazing what a difference a little additional flavor makes.

PrintSweet Potatoes with Shallots and Coriander

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A simple very flavorful and healthy creation with sweet potatoes, shallots and coriander.

Ingredients

2 tablespoons olive or coconut oil
1 teaspoon nigella or cumin seeds
2 medium sized shallots, thinly sliced
1 tablespoon freshly grated ginger
6 to 8 sweet potatoes (white and orange), peeled and cubed
1 teaspoon salt or to taste
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon freshly ground garam masala
1 or 2 teaspoons fresh lime or lemon juice
Slivered almonds (optional) and chopped cilantro to garnish

Instructions

Heat the oil and add in the nigella or cumin seeds and wait until they sizzle. Add in the shallots and cook for about five minutes, until the shallots are beginning to turn pale golden.
Add in the ginger and stir well.
Add in the sweet potatoes, salt, ground coriander, cayenne pepper and black pepper and mix well.
Cover and let the potatoes cook on low heat for about 20 minutes.
Remove the cover, stir well. Add in the garam masala and mix well.
Sprinkle with the lime juice, garnish with the slivered almonds if using and cilantro and serve. 3.1http://www.spicechronicles.com/sweet-potatoes-with-shallots-coriander-and-garam-masala/

 

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Sweet Potatoes with Shallots and Coriander

  I almost passed on this one, but could not! On an experimental lark, I tried these Sweet Potatoes with shallots and crushed coriander seeds and was very surprised at how flavorful, this simple creation turned out to be. The coriander shone and danced in harmony with the sweet and savory notes of the shallots, a little bit of cayenne, ginger and some fresh lemon juice and we were in business. I have used a combination of white and orange sweet potatoes here. It is worth noting that the orange variety is really sweet potatoes not yams. The difference is that yams are deeper in hue, sweeter and somewhat squishier when cooked.

I actually took a day off today, as as usual with a mid week day off, most of the day was devoted to running around. I did buy a new car, I know, after a decade that is almost noteworthy. If it was not such a wet and crummy day, I would have posted pictures of my new wheels.

There is a lot of back and forth on social media and everyone has something to say about the Paris Attacks, I will say two things. My life has not stopped because of it, so I will not pretend that it has, not even to feed that popular frenzy. Now, the second thing I am very impressed by is how generally inclusive all the people in France sound. I noticed the same tenor when this happened in Canada, this is so different from the tenor of things closer to home and possibly a lesson we in the United States could learn about true multi-cultural societies.

Without much fuss and fanfare, I offer you an incredibly simple and flavorful dish, that will work well on any harvest table.

PrintSweet Potatoes with Shallots and Coriander

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A simple very flavorful and healthy creation with sweet potatoes, shallots and coriander.

Ingredients

2 tablespoons olive or coconut oil
2 medium sized shallots, thinly sliced
1 tablespoon freshly grated ginger
6 to 8 sweet potatoes (white and orange), peeled and cubed
1 teaspoon salt or to taste
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 or 2 teaspoons fresh lime or lemon juice
Slivered almonds and chopped cilantro to garnish

Instructions

Heat the oil and add in the shallots and cook for about five minutes, until the shallots are beginning to turn pale golden.
Add in the ginger and stir well.
Add in the sweet potatoes, salt, ground coriander, cayenne pepper and black pepper and mix well.
Cover and let the potatoes cook on low heat for about 20 minutes.
Remove the cover, stir well.
Sprinkle with the lime juice, garnish with the slivered almonds and cilantro and serve. 3.1http://www.spicechronicles.com/sweet-potatoes-with-shallots-and-coriander/

 

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Spaghetti Squash with Toasted Mustard Seeds and Cranberries

  I had seen pictures and demos of the Spaghetti Squash, but I really did not think that this squash actually separated in strands like well, spaghetti. And, this this easy Spaghetti Squash with Toasted Mustard Seeds and Cranberries was born.

Until this, I was a spaghetti squash virgin, but I just might be on a rampage, this is probably the first of many dishes to come. The craziness still continues at work, and I hope I can rally up in the next few days to get my thanksgiving mojo on. This accidental dish, merits a quick and easy post because sometime in life, it is about getting the message out.

Once cooked, I tossed the squash with a few essential spices, think mustard seeds, curry leaves and ginger and added in a good handful of sunflower seeds and cranberries for crunch, color and tang and there you have it a lovely, flavorful dish was born. Even the kids loved it. The boy now wants this done with meatballs, so we have to see about that one.

PrintSpaghetti Squash with Toasted Mustard Seeds and Cranberries

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

A lovely gently seasoned dish meshing spaghetti squash with Indian spices and cranberries.

Ingredients

1 medium sized spaghetti squash
2 tablespoons coconut oil
11/4 teaspoons mustard seeds
1 medium sized red onion, diced
1 tablespoon freshly grated ginger
8 to 10 curry leaves
2 to 3 red chilies
1/4 teaspoon red cayenne pepper
1 teaspoon salt or to taste
1/4 cup sliced cranberries
1 tablespoon fresh lime juice (About 1/2 lime)
1/2 cup sunflower seeds

Instructions

Cut the squash in half and scoop out the seeds. Cover in cling wrap and microwave for about 10 minutes.
Cool slightly and remove the flesh lengthwise to pull it out in strands.
Heat the oil in pan and add in the mustard seeds and wait until the seeds begin to pop.
Add in the red onion and saute for about 3 to 4 minutes.
Add in the ginger, curry leaves and the dried red chilies.
Stir in the cayenne pepper and the salt and mix well.
Sprinkle with the lime juice and the sunflower seeds and mix well. Serve hot or warm.3.1http://www.spicechronicles.com/spaghetti-squash-with-toasted-mustard-seeds-and-cranberries/

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Roasted Corn and Pomegranate Harvest Salsa -The one that did not make it

I created this recipe, or at least a version of this Harvest Corn and Peanut Chaat over five years ago. Funny, how we turn to the same foods right around the same time of the year.

As I update this recipe, I miss my brother, I somehow expect him this time of the year, maybe because it is time for family. I am also forced to realize as I revisit this post of over five years ago, maybe one day the kids will be gone and I will be waiting for them to join my thanksgiving table.

Reflections.

Today was one of those days that you enjoy, after a day well spent and savored. Yesterday was an incredibly busy and very successful day for the most part, the food was all complete on time, the turkey well cooked and moist (thanks to the soaking in the brine). Overall a perfect evening, with no major disasters, just the right number guests and all in just what you would want from an evening where you spent an incredible amount of time cooking.

Thanksgiving also offers me the opportunity to find recipes, especially condiments that become a part of my household table forever. This particular salsa was discovered later in the game, well, this too is very commonplace in my house. I tend to start cooking a day or so early and start stocking the refrigerator and often forget a thing or two when the dinner is actually served.  The salsa which did not make it to the table has since been a part of quite a few dinners, both for company and just us. If I stop by Trader Joe’s I often pick up a package of their frozen fire roasted corn, which works especially well in this recipe. The highlight of the evening for me really was a surprise visit from the brother all the way from Seattle. He wanted to make it in time for the holiday meal but actually missed the flight he was planning to take partly due to the X-ray machine being tripped off by the camera.

We both spent the day today around the house, noshing on the remains of the feast.

So tell me, do you have items on your menu that sometimes do not make it to the table?

PrintRoasted Corn and Pomegranate Salsa -The one that did not make it

Prep Time: 20 minutes

Yield: Makes 1 cup

A salsa or an Indian style harvest chaat, that is crunchy, bright and full of life.

Ingredients

1 cup frozen corn kernels (thawed)
1 firm persimmon
¼ cup cranberries
¼ cup pomegranate seeds
¼ cup blanched raw unsalted peanuts
1 red onion, peeled and diced
1 serrano chili, minced
1 lime halved
1 tablespoon chaat masala (homemade or storebought)
2 tablespoons chopped cilantro leaves
1 or 2 tablespoons sev or chickpea flour noodles.

Instructions

1. In a large mixing bowl add in the corn kernels.
2. Dice the persimmon and half the cranberries and add to the mixing bowl.
3. Stir in the pomegranate seeds and stir in the peanuts and red onion with the chili.
4. Squeeze in the lime juice, mix in the chaat masala and cilantro leaves. Garnish with the sev just before serving.
3.1http://www.spicechronicles.com/roasted-corn-pomegranate-salsa-one-make/

 

 

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Channa Simla – Curried Chickpeas with Bell Peppers

  Chickpeas, how I love them, I can never quite get enough of them. This particular recipe for Curried Chickpeas with Bell Peppers, is an especially simple and flavorful rendition of Chana Masala, also know as Channa Shimla. Bell peppers are called Shimla Mirch in Hindi, not really sure why as they do grow in many parts of India including the northern town of Shimla.

Bell peppers take us from late summer to fall, and are healthy and flavorful. It is amazing, how much flavor they can add to a simple dish like these simple chickpeas. If your day was anything like mine, you will relish the simple comfort of these homey, flavorful chickpeas. It has been getting colder, things have been heating up with the FLL challenges and I have been roaming around like a zombie. Although, even as I complain, my friend Amy reminds me that one day the kids will not really need me to drive them around and I will not know what hit me. A statement, that is probably truer than I would like to admit.

This post, also has a video that goes with it,  and if you like watching it please do take a minute to subscribe to my fledgling youtube channel.

 

BTW, these chickpeas keep well for up to a week in the refrigerator, and also freeze incredibly well. I use home cooked chickpeas, and feel they enhance the flavor of the dish, but, if you use a can of chickpeas I will not tell.

PrintChanna Simla – Curried Chickpeas with Bell Peppers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A simple savory chickpea creation meshing chickpeas with tomatoes and bell peppers.

Ingredients

2 tablespoons oil
1 teaspoon cumin seeds
1 medium sized red onion, diced
1 tablespoon freshly grated ginger
2 teaspoons minced garlic
1 medium bell pepper, diced
1 red cayenne pepper, minced
2 medium sized tomatoes, chopped (about 1 cup)
1 teaspoon salt or to taste
11/2 cups of chickpeas
Freshly grated carrots (optional)
1 tablespoon finely chopped cilantro

Instructions

Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle. Add in the onion and cook for about 5 minutes, until it softens and is sweaty.
Add in the ginger and garlic and cook for 1 or 2 more minutes.
Add in the bell pepper and red cayenne pepper and cook for another 2 minutes.
Add in the tomatoes and the salt and stir well.
Cook for another 5 minutes.
Add in the chickpeas and cook for another 5 to 7 minutes.
Garnish with the carrots (if using) and the cilantro and serve hot.3.1http://www.spicechronicles.com/channa-simla-curried-chickpeas-with-bell-peppers/

 

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A festive round-up for Diwali

If you are Bengali like me, we do not really need and excuse to celebrate, as we find a festival in every nook and cranny and November brings with it Diwali or Kali Puja and later Thanksgiving, so here is my Diwali round-up, and it is more than just sweets as we all know, I love savory snacks.

  All parts of India, celebrate Diwali a little differently, and I have shared the Bengali way here.

Samosas, the iconic snack, here is the Bengali version with cauliflower, here is another variation and then a more commonly found Punjabi version. Few things beat the magic of biting into a crisp and flaky samosa, so if you were waiting for an excuse to give this a try, few things offer a better reason than Diwali.

There are very few holidays, or festivals in a Bengali household that are not graced by desserts, of course, these days I crave for the simple childhood beauty of desserts gone by. In our household we enjoy hot freshly made roshogollas, an easy classic dessert, here is my recipe and here is a link to a beautiful saffron variation.

Back to the savory, here is one of my favorite snacks, I really do not need an occasion for it, but it’s great if there is one. So, here is my fish fry recipe with a baked variation.

Besan Burfi, coming to think of it, I have not made this dish in a while, if my kids see it they will be hankering for some. Good thing, my recipe does not take very long to make.

Well, sure there are regular mealtime dishes, but lets face festive fare everywhere is about small plates, snacks and savories, which is really what my round up is all about. Anyone, who knows me know that I love pakoras, here is my all time favorite fall pakora, and one more and while we are at it here is a recipe for alu bonda from Rak’s kitchen, just looking at it makes me want to run to the kitchen to whip up a batch.

Well, where there are pakoras, there is always room for chutney, here is my favorite recipe for chutney, a classic green variety, why mess with perfection?

Well folks, it is fall, and even if you are not doing Diwali, it is difficult to not want an ooey, gooyey sweet potato dessert, these sweet potato gulab jamuns are fresh from the archives, just for you.

I have to confess, I do not really do tons of sweets, but well, we can bring back the malai chop that I recently posted

I think this is a short selection of my favorite recipes, that should take you from this holiday season, here is wishing you and yours all the brightness this Diwali.

 

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Roasted Delicata Squash with Cumin, Lime and Green Chili Rub

Delicata and I met about 4 years ago, it was love at first taste with this delicate quick cooking squash. This roasted delicata with a cumin and lime and green chili rub, was one of my first encounters. Now, the delicata is a bonafide North American creation, a variety developed in the University of Minnesota, a quick growing and quick cooking variety.

I had initially done this with butter, and later adapted for coconut oil. They both work well, so up to you what you choose to work with. Now the delicata has an edible skin, but if like my children you do not like the skin, feel free to peel it. If you are done with maple and other sweet recipes for the squash, this one is for you.

We are savoring these absolutely perfect squashes that we still have quite a few of. The garden is pretty much wound up but these stay well indoors and we are using them as we need them.

We still have an assortment of carrots, radishes and beets underground so, considering it is the end of November it is not bad. I have had a so-so weekend. Deepta seems to have gotten sick again, we are really not sure what is wrong with her, and I am try to finish all the 800 projects that I undertook earlier this year to keep myself busy.

This really is a super simple recipe where I have applied a spice and oil coating and roasted the squash for some very good results.

I think this recipe ends up with a side that works well with both Indian and western sides and if you are looking for something different for your Thanksgiving table you might even think about this one.

PrintRoasted Squash with Cumin, Lime and Green Chili Butter

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4

A flavorful recipe for winter delicata squash.

Ingredients

1 lime
1 inch-piece fresh ginger
1.5 teaspoons cumin seeds
1 green chili
1 teaspoon salt
1 medium winter squash, cubed or cut into rounds (peeling in optional)
2 tablespoons coconut oil
1 tablespoons olive oil
1 tablespoon chopped cilantro
A few pomegranate seeds

Instructions

Pre-heat the oven to 400 degrees.
Place the lime juice in a small grinder. Add in 1 teaspoon of the cumin, ginger and the green chili and grind to a paste.
Toss the squash with the spice paste and the salt, butter and olive oil.
Place on a baking sheet and scatter with the remaining cumin seeds.
Roast for about 20 minutes.
Sprinkle with the cilantro and serve.
3.1http://www.spicechronicles.com/roasted-squash-cumin-lime-green-chili-rub/

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Baked Chicken Korma or Doi Moorgi

  My grandmother had a recipe, that she liked to call Doi Moorgi, something that my mother often colloquially called Moorgir Korma, or Chicken Korma. This is essentially a light tasting creamy recipe with chicken slow cooked in thick yogurt, laced with fried onions, finished with a sprinkling of nuts and raisins.

Now, this summer I worked with mom, to create a baked version of this dish that actually works pretty well. And, yes I modified my grandmother’s recipe. Changes are I do that unwittingly quite often, because a lot of my cooking is inspired by traditional recipes that really were not written down the way we write things down these days.

Having said that, this recipe was actually not an accidental tinkering, I thought this one through. Since the original recipe consisted of marinating the chicken, I decided to just bake the whole things to see what emerged and the first iteration I got something decent tasting, but something was missing and then, I realized that the dish actually got a decent amount of flavor from the fried onions added into the mixture, a hallmark of the classic dish Doi Maach, that my grandmother had adopted for this recipe.When adapting a recipe, for simplicity, convenience or any other reason, the issue is not with the adaptation. After all, cooking would loose its spontaneity and creativity if we stopped doing that, it is in these little variations that new things emerge and we find that recipe, that becomes a keeper that we pass on to the next few generations. This recipe emerged and was recreated several times this soccer season and it is time for it now to see the light of day and be remembered for posterity at least in my household. I find adding the lime gives it a nice fresh touch. Serve this with steamed rice, or store made naan, perfect for that wind down meal or your next festive occasion.

PrintBaked Chicken Korma or Doi Moorgi

Prep Time: 1 hour, 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 45 minutes

This recipe is an adaptation of a classic recipe that my grandmother often made, she cooked it low and slow on the stove top, after gently caramelizing the onions. I have simplified the recipe by actually baking the chicken, I do add in some onions later in the game to give the dish that essential depth of flavor. This recipe comes together in less than 30 minutes and is perfect for any festive occasion.

Ingredients

Ingredients

2 medium sized red onions
1 tablespoon freshly grated ginger
2 to 3 cloves of fresh garlic
1 or 2 serrano chilies
1 teaspoon ground nutmeg
1 teaspoon paprika or other mild pepper
1 cup of Greek Yogurt
2 pounds of boneless skinless chicken cubed
1 teaspoon salt or to taste
1 tablespoon of raisins
3 tablespoons oil
½ teaspoon red cayenne pepper
1 teaspoon sugar

To Finish
1 or 2 limes, cut into wedges
A few raisins or dried cranberries
A few slivered almonds or pistachios

Instructions

Peel and half one of the onions, and thinly slice into half-moons and set aside.
Coarsely chop the second onion and place in a blender, add in the ginger, garlic, Serrano chilies, nutmeg, paprika and the Greek Yogurt and blend to a smooth paste.
Place the chicken, salt and the raisins in the yogurt mixture and mix well and set aside at room temperature for 1 hour.
Pre-heat the oven to 375 degrees, place the chicken in a single layer in a baking dish and bake for about 25 minutes, until fork tender and beginning to turn crisp at spots.
While the chicken is cooking, heat the oil in a heavy skillet and add in the sugar and the cayenne pepper and the reserved sliced onion, and cook the onion stirring occasionally until the onions is fairly golden.
Stir this mixture into the baked chicken, it should coat and bind the chicken.
Squeeze in a little lime juice (about 1 tablespoon) and garnish the chicken with the remaining lime, almonds and the raisins and serve.

Notes

Most of the prep time is for marinating the chicken.

3.1http://www.spicechronicles.com/baked-chicken-korma-or-doi-moorgi/

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Spice and Herb Roasted Chicken

Possibly the only thing more comforting that roast chicken on a fall kind of day is a well spiced, Spice and Herb Roasted Chicken.

Recipe Update: I had first made this recipe, in Fall of 2009, and then many times, in fact, today it is published in the Spices and Seasons, Cookbook, with many others like it.

Last weekend, I made it again, updating it just a little, actually marinating it for a good 48 hours, by accident, resulting in a super seasoned tender and moist bird. And, the leftovers are always so handy. So, here is the updated post. And, of course as turkey day draws near, you might want to consider this and option or even play with this recipe to make it work for your turkey.

There is fairly a deep love of the unusual, certainly when it comes to food – a love that has certainly enhanced my love and appreciation for many a unique food destination or item.

There are a lot of dishes, that my husband used to kind of pass off as a meh! Mostly meat-based dishes that were not well on the high side of the heat index, such is this recipe. It is however making a comeback in our house, since it certainly is more flavorful and fresh tasting than rotisserie and it is something that the kids and us can enjoy together. In fact, the other evening, I made this for my daughter’s school friend and their family, who wanted to try Indian food, without setting off the fire alarms.

I personally am very fond of roasting chicken with spices, here is one of my favorite recipes from this blog called Pukka Pukki.  A good free-range and organic bird makes all the difference, I usually pick mine up from the farmer’s market from feather ridge farms.

The house was filled with warm inviting aromas, thanks to the warmth of a fragrant oven and the meal was well appreciated. We had this with a side of rice, dal, roasted potatoes and baigan bhartha for a close to the earth, comforting meal.

PrintSpice and Herb Roasted Chicken

Prep Time: 24 hours, 15 minutes

Cook Time: 2 hours

Total Time: 3 hours, 15 minutes

Yield: Serves 4 to 6

A recipe for a spice and herb roasted chicken or Indian style roast chicken.

Ingredients

For the marinade
1/2 cup buttermilk
3/4 cup chopped cilantro
1/2 cup chopped parsley
2 to 3 green chilies
2 tablespoon freshly grated ginger
4 to 6 pods of garlic
1 teaspoon ground cumin
2 teaspoon salt
Juice of 2 fresh limes
1 tablespoon grated jaggery or agave nectar
1 tablespoon turmeric

For the chicken

3 to 4 pound farm raised organic chicken
3 tablespoons ghee
2 cups of pearl onions
Clementines and chopped cilantro to garnish

Instructions

Place the buttermilk, cilantro, parsley, green chilies, ginger-garlic paste, ground cumin, salt and fresh lime juice in the blender and blend into a smooth paste.
Place in a bowl and stir in the jaggery or agave nectar.
Rub this mixture evenly over the chicken taking care to reach all the cracks and crevices.
Let the chicken rest in the marinade for 1 hour or up to 2 days in the refrigerator
Pre-heat the oven to 350 degrees.
Rub the chicken evenly with the ghee.
Place the chicken in a roasting pan with some of the marinade and the pearl onions
Roast the chicken about 2 hours basting frequently after the first hour with the pan juices, until the chicken is tender and the juices run clear when pricked in the center of the chicken and chicken is well browned.
Turn off the oven and let the chicken rest for 15 minutes, before serving.
Garnish with clementine slices and chopped cilantro before serving.

Notes

Most of the cooking is done unattended.
This chicken gets a wonderful tender moist texture from extended marinating, but in a bind you can get this done in 1 hour.
Allow about 20 minutes of cooking time per pound of the chicken.

3.1http://www.spicechronicles.com/spice-herb-roasted-chicken/

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