I don't know what it is about the winter that inspires me to cook warm comforting meals that I haven't had in years.....TODAY was one of those snowy cold days that provoked me to dust off "The Complete Indian Cookbook", given to me by a once dear friend in SO CAL. So, in between decorating the Christmas tree with my girls, I whipped up the most tasty Indian meal I have had in a while.
The secret is in the spices that have to be thoughtfully bought at an authentic Middle Eastern grocery store. You can order them online as well. I get whole spices when I can, roast them, and grind them myself just prior to cooking. With that said I thought you might enjoy these recipes.
8 chicken legs
2 tbs lemon juice
15 tbs fresh grated ginger
3 cloves fresh chopped garlic1 tsp ground coriander
1/2 tsp ground cumin
1 tsp chilli powder
2 tbs paprika
1 tsp garam masala
1/2 tsp ground pepper
2/3 cup yoghurt (plain)
1 lemon and one onion sliced
skin, wash and dry chicken thouroughly. slash thighs with sharp knife.
rub lemon juice to start and sset aside
blend the ginger and garlic with 1tbs water in a food processer until liquified. Then add all dry spices. Stir in Yoghurt last.
smother chicken with spiced yoghurt and marinate for 4 hour or even better...overnight.
lay chicken across cooking rack and cook @ 400 degrees for 45 min.
sprinkle with salt and garnish with cut lemon and onions
1 tsp yeast
1 tsp sugar
1/3 cup lukewarm water
2 1/2 cups plain flour (Elephant Brand in specialty stores)
1/2 tsp salt
3/4 tsp baking powder
1 tsp oil
1/4 cup plain yoghurt
Stir in yeast and sugar into the water and set asidefor 15-20 min
Sieve together the flour, salt and baking powderr.
make a well in the middle adding the yeast liquid, oil and yoghurt.
knead for 10 min until soft and no longer sticky.
place dough in an oiled plastic bag in a warm place for 2-3 hours until doubled in size.
preheat the oven to 400 degrees. knead dough again and divide into 12 balls.
roll balls into 18cm/7inch rounds.
place as many as possible on a baking sheet and place in the oven for 5 min. Remove from oven and brown each side on a flat hot grill until golden brown.
wrap the cooked Naan in foil until all are done.
Serve chicken over steamed Jasmine rice.
The Vintage Barn