Afghani murg (chicken) malai kebabs with cumin flavoured rice

After a week of glorious weather (where everyone thought summer arrived early, even the weather man jumped up in glee) its back to winter like drab this part of the world. Its been filled with rainy days the past 2 weeks and although the trees are in full bloom and the birds are chirping and there is peace in the world, the temperatures are 10C and 12C and the fierce winds make it feel like 5 or 6. Since weather reports form a major chunk of my life these days, I had to update you on it :)

In all honesty, I love rains. The heavy, you cant see whats in front of you, making loads of noise kinda rains, like the monsoons in Kerala. The story is different here because, you wont even know its raining unless you look outside. It comes and goes like a thief and quite unpredictably, like a woman. Like for example, yesterday I woke up to bright sunshine and brilliant 14C temperatures, windows were left open and beer bottles were opened. I went about making lunch thinking I would be able to take some pics finally (oh ya its always that way and not the other way round). 

By the time lunch was done, it was overcast and gloomy, threatening to rain. It finally did, around 4pm and I thought, perfect, let me grab a cup of tea and cosy up with a cookbook. Made tea in 5 mins, settled down on the couch with a throw and the rains had disappeared and the sun was out. So I jumped up immediately, frantically arranged my props, prepped up the food and yes, you guessed it right, it started raining. I was so pissed off, I didn't even have the energy to put back all the stuff I had painstakingly arranged (strewn all over the floor would be more precise). I hoped it would be sunny again and it did become bright for a couple of minutes, but by then I was so engrossed in the book, I couldn't care less. It's sad really, because it was a recipe I would have definitely loved to put up here. This morning isn't any better and the weather forecast says, its raining all week. So I guess the recipe is not meant to be displayed as yet..Sigh!

 

That brings me to this kebab recipe, which I did make on a rainy Sunday and was just the perfect thing to eat on a cold dreary day. The difference, however, was that in spite of the horrid lighting I still managed to take pics (of course they are not really the best, but I still made it work). A friend and I were chatting about food a couple of weeks back and she said she tried these kebabs and they were great. I asked her for the recipe but she said she couldn't find it. So Google came to my rescue and I found a recipe which had all the yummy ingredients and immediately knew it would be a success. So I went about sourcing the stuff and made it the very next day.

The outcome was this really cheesy, juicy and absolutely delicious kebab. The recipe is more or less similar to the Reshmi kebab, but I would say this one is waay better and so so good, it puts other kebabs to shame, really, it does! I don't usually brag about the food i make unless its extremely good. and this definitely is high up there on the food pedestal. I cant wait to make it again (once my oven gets  fixed). I must admit however, that the cardamom taste in this recipe is prominent and this, in spite of reducing it drastically from the original recipe. But I guess that's really one of the specialities of the dish. Do reduce it even more or omit it completely, if you cant stand it.

Recipe adapted from here

 

Boneless chicken- 500 gms (I used chicken thighs)

Ginger paste- 1 tsp

Garlic paste- 1 tsp

Rice vinegar- 1 tbsp

Cashew nuts- 3 tbsp

Milk- 3 tbsp

Cheddar cheese- 2 tbsp, finely grated

Cardamom powder- a little less than 1/4 tsp or to taste (powder the seeds alone from about 5-6 pods)

Freshly ground black pepper- 1 1/2 tsp

Garam masala- 1 tsp

Egg- 1, lightly beaten

Double cream- 2 tbsp

Salt- to taste

 

Cut up the boneless chicken pieces into bite size pieces (not too small) and marinate it with ginger, garlic pastes, vinegar and salt and keep aside while you get the remaining preps going.

Soak the cashew nuts in milk for about 15 minutes and then blend to a smooth paste.

Transfer the mix into a bigger bowl and add to it the grated cheese, cardamom powder, black pepper, and garam masala.

Whisk the egg and cream together separately till just combined, and add it to the cashew-cheese mix.

Mix till you get a smooth paste.

Pour this mixture onto the marinated chicken and mix well, making sure all the pieces are well coated with the paste

Cover with a cling film and marinate it for a minimum of 1hr. I kept it in the refrigerator over night.

About an hour or so before cooking, soak around 6 to 8 bamboo skewers in water. 

Also bring the marinated meat to room temperature.

When ready to cook, preheat the oven in the grill mode.

Thread the chicken on to the skewers, about 4 to 5 pieces per skewer (of course depending on the size of the pieces) and place on a baking tray lined with aluminium foil.

Place under the grill and cook for about 6 to 7 minutes on one side.

Take the tray out, turn the chicken pieces over, baste with remaining marinade if required, and place it back under the grill for a further 6-7 minutes or till the meat is tender and cooked through.

Test this by inserting a fork into the centre and separating the flesh. If it falls off easily, you are good to go.

Keep aside for about 5 minutes before digging in.

Serve with a green chutney as appetiser or with flavoured rice and raita as part of mains.

 

Notes: Feel free to use chicken breasts instead of thighs. I find breasts absolutely tasteless- contextually speaking of course ;)- so never bother using it in any cooking.

Use apple cider vinegar or any vinegar of choice (except for maybe balsamic and red wine vinegar).

Cheese variety also can be varied I guess, but make sure you grate it fine because only then will they stick to the meat.

Replace double cream with yoghurt or crème fraiche.

If you don't want to grill the meat, then bake in an oven preheated at 176C for about 30 minutes, flipping sides and basting occasionally.

Cumin flavoured rice

 

Basmati rice- 1 cup

Oil- 1 tsp

Cumin seeds- 1 tsp

Whole black pepper- 1 tsp, lightly crushed

Green peas- 1/4 cup (optional)

Lime juice- a dash (optional)

Salt- to taste

Water- 2 cups

 

Wash and drain the rice. Keep aside.

Heat the oil in a wide, deep pan and add the cumin seeds.

Once they start to splutter, add the black pepper, garam masala and green peas.

Stir for a couple of seconds after which you add the drained rice.

Stir fry on medium heat till the rice becomes slightly translucent.

Meanwhile, boil 2 cups of water in a kettle and pour into the rice.

Add enough salt and a dash of lemon juice (this prevents the rice from sticking to each other).

Give on final stir, cover the pan with a tight lid, reduce heat to low and cook for about 15-20 minutes or till the rice is well done.

Remove from heat, fluff the rice using a fork and serve immediately.

 

Notes: Use ghee instead of oil for a richer flavour.

You can of course do a pulao version by sautéing onions etc etc,.

Garnish with coriander leaves for that extra kick.

Kashmiri chicken curry with cumin flavoured rice

This is a recipe my aunt passed on a few weeks back after I called and harassed her, that is! I googled it quite a bit but none that looked appetising enough turned up. So I got it from the expert herself. I remember her making this during certain family functions and used to serve it with parathas or like my cousin later mentioned, fried rice. 

While I was taking down the recipe, it felt like a really long procedure, but once I got started, it was actually a breezy affair. Usually if it is a recipe that requires you to purée and blend and grind, I think twice about making it. But this, in spite of all that was not too treacherous...maybe it was that urge to taste something you used to love so much, that made me do this. But seriously, if I need to say that, you have no choice but to believe me. By now you would already know how incredibly lazy I am. 

My aunt told me she got this recipe from a not-so-popular magazine and this was in one corner of a page. She cut out the recipe and once she tried it there was no going back. I'd say the same for me too. This is definitely on my list the next time i entertain guests...especially if I want to show off a bit:)

The curry is quite spicy, rich and creamy and tastes even better the next day. I served it with cumin flavoured rice and have absolutely no regrets. 

I have halved the recipe here, since I was trying it out for the first time. Feel free to double it.

Kashmiri chicken curry

Chicken- 750 gms, cleaned and cut into medium pieces (I used thighs and legs, bone in pieces)

Onions- 2, medium, chopped and pureed

Tomato- 3 ripe ones, pureed

Garlic paste- 1 tbsp

Ginger paste- 1 tbsp

Hot water- 1 1/2 cups

Cashew nuts- 15 no's, ground with a tbsp or so of water to form a thick paste

Oil- 3 tbsp

Ghee- 1 1/2 tbsp (optional)

To grind:

Turmeric powder- 3/4 tsp

Kashmiri chilli powder- 1 tbsp or 6 to 7 dry red chilliesFennel seeds- 3/4 tsp

Cloves- 6

Cinnamon sticks- 2 inch long 2 pieces

In a large heavy bottomed pan, heat the oil.

On medium heat, fry the onion paste, ginger and garlic paste till light brown.

Add the ground mix, sauté and cook till the mix turns a deep brown colour and oil separates. This is very important.

Add the puréed tomato to the mix, stir and again on medium heat cook till the oil separates. Don't hurry this process.

Toss in the chicken pieces and mix well till they are all coated with the masala. 

Add enough salt and hot water. Stir well, cover and cook till the chicken is almost done...say about 15 minutes or so.

Then add the cashew paste and give it a quick stir. 

Reduce the heat to low and cook again for 6 to 7 minutes.

Add a dash of ghee (if using) and serve hot with rice or parathas)

Notes: I would reduce the chilli powder to about 1/2 tbsp the next time

You can chop the onion finely instead of puréeing it. 

Cooking the masala is very important..it becomes a really dark colour and the oil forms a layer. Also make sure you do this on medium heat only.

Cumin flavoured rice

Basmati rice- 1 cup, washed and soaked for at least 15 mins

Boiling water- 2 cups

Ghee (clarified butter)- 1 1/2 tbsp

Turmeric powder- 1/4 tsp (optional)

Cloves- 2

Cinnamon- 1 inch stick

Cardamom- 3

Cumin seeds- 1 tbsp

Lime juice- 1/2 tsp

Salt- to taste

Fried onions and cashew nuts- to garnish (optional) (I shallow fry it in some oil, drain and keep it ready)

In a shallow pan heat the ghee and add the cloves, cinnamon and cardamom. Stir till they start to sizzle.

Drain the rice completely and add to the pan. Fry for a few minutes, stirring at intervals.

Add the cumin seeds and turmeric powder and mix maxing sure the rice is coated evenly.

Pour boiling water, lime juice and salt and give one final stir.

Close with a lid and cook on medium heat till the rice is done..about 10 to 12 minutes.

Just before you serve, fluff the rice, garnish with the fried onions and cashew nuts or coriander leaves and serve hot.