Back to the blog after ages. The past few months have been so busy that I have had no time to write the recipes I planned to or to photograph the food I intended to. I believe its important to prioritise and enjoy the moments when you have them. My parents were visiting us in Norway for the past two months and I felt so blessed to have them around. They do not visit very often and when they do I try to make the most of it. My visits to India are always so busy with meeting family, friends and finishing off my to-do shopping list that I hardly get time to sit around and relax with Mom and Dad. Each time I come back from India I feel that I did not spend enough time with my folks. I wish I had done this, done that...So when they visited me here, I gave them my full attention and tried to make up for all the lost times. Wether it was cooking with mom, taking long walks with them, sharing a drink with Dad on the weekends and talking about anything and everything - we did it all.
Parents give you a sense of security that no one ever can. Their love is pure and selfless. As they age you feel a role reversal happens almost automatically. They need you more than you need them. Your advice, your help, your support means the world to them like it used to feel for us when we are growing up. I believe It is important for us to be there for them at this stage of their lives and give them our love, support and a gift of our presence whenever we can.
Now back to food. As with most of my recipes, this is a recipe I learnt from my mom.Needless to say, she is a fantastic cook and her recipes are simple and delicious. Trust me, this recipe is for keeps. No fancy ingredients but a great dish to satisfy those taste buds.
A quick and tasty treat for your mid-week dinner table. The best part, ready in under 30 minutes :-). If you do try it out, I would appreciate your feedback.
Chicken on bone – 600 gms, or 6 medium size pieces (thigh or leg)
Tomato Puree – 4 large tomatoes grinded into a puree
Ginger paste – 1 tbsp
Garlic paste – ½ tbsp.
Cashew paste - 7-8 cashewnuts soaked in warm milk for 10 minutes and grinded into a fine paste
Whole Milk – 3 tbsp
Kashmiri red chili powder – 1 tsp
Hot chili powder - 1 tsp (optional)
Garam masala – 1 tsp
Kasoori methi – 2 tsp
Tomato ketchup – 1 tbsp
Salt to taste
Boil the chicken pieces in water and salt. Add just enough water so that the chicken pieces are 3/4th dipped in water. Cover the pan and boil until the chicken pieces are cooked. This should take about 20 minutes.
While the chicken is cooking prepare the sauce/gravy for the chicken.
Heat oil in a heavy bottom pan. Once the oil is hot add ginger and garlic paste. Stir this on medium heat until the ginger and garlic is cooked but not browned. Now lower the heat and add red chili powder (if using hot red chili, add that too at this step) and a pinch of salt. Add tomato puree and stir on medium flame.
Cook the tomato puree for 10 minutes with a lid on. Once the tomato puree becomes pulpy and you can see oil leave the sides of the mixture, add cashew paste. Lower the heat and add milk. Now add the cooked chicken. If there is water after boiling the chicken, add that too.
Cook the chicken on low to medium heat for about 10 minutes so all the flavors are absorbed. Now add crushed kasoori methi leaves, tomato ketchup and garam masala. Give everything a good stir. Check for salt and add according to taste.
Turn off the heat and keep the chicken aside for 15 minutes before you eat.