Chicken Tear Volcano!!!

It's very cold in Vienna, Austria today. I feel like cooking something very hot! And I do mean very very hot!! Let me warn you this dish is not for faint hearts. I bet, this will be most spicy dish you would ever taste. If you are scared already then go back and check out some of my other recipes :-). 

Hmm you are still reading... That means you are among few of those brave hearts :-). So let's proceed further at your risk :-). 

This dish is all about spices, spices and spices and yes the flavors as well. It's like fire in the water. One of my friends would describe this dish as voodoo chilies and nuclear waste :-). Yeah its that spicy...

If you dare to cook it, you can serve it with vegetable rice/ pulao. Or eat it with Indian bread, naan. I cooked vegetable pulao today in a pressure cooker. Pulao recipe is for some other day. 

So let's get to it. Here is what you need. 

Ingredients 

• Lots of red chilies. I took 7. 
• Lots of green chilies. I took 3 big ones. 
• 1 tsp red chili powder 
• Ginger 2 inch piece. 
• 1 tsp Ginger and garlic paste.
• 3 medium size tomatoes.
• 2 medium size onions. 
• 1 bell pepper.
• 1 tsp Cumin seeds.
• 1 tsp Cumin powder.
• 1 tsp Coriander powder.
• 1 tsp Chicken masala.
• 6-7 chicken legs. 
• Salt to taste.
• Cream.
• And some guts :-).

Method 

• Chop onions, red chilies, green chilies, ginger piece in a chopper/ mixer. 
• Heat up a pan. Add 3 to 4 tsp olive oil. 
• Add cumin seeds. Let them crackle. 
• Add ginger and garlic paste. 
• Saute them for few minutes. 
• Add chopped onions and chilies. Fry them till onions become translucent. 
• Chop tomatoes in mixer. Add tomato paste. 
• Add chili, cumin and coriander powder. 
• Add salt to taste. 
• Cook them in covered pan. 
• Add chicken legs in the mix. 
• Mix them well. 
• Cover the pan. And let it cook till chicken becomes tender and soft. 
• Keep mixing them in between so that it does not stick. 
• Add cream and lemon juice. 
• Mix them well. 
• Cook it for some more time. And that's it. 
• You will be left with chicken pieces floating in tomatoes paste.

Let's Plate up

Plating Technique

• Take rice in a small bowl. Fill it till top and flatten it with spatula.
• Dump the bowl up-side down on a clean plate.
• Keep it like this for a minute or two, so that rice could take its shape.
• Remove the bowl.
• Take out the chicken pieces and decorate in a pattern on the side. 

If you find it very spicy add a bit of a sugar to pacify the spices. Serve hot with rice or pulao or Indian breads. 

You can also serve with plain curd, or flavored yogurt to control the spice level.

Hey #MNoExpert but I hope you will like it. Please share how your experience turns out to be :). 

Cheers. 

Chicken Rice but not Biryani !!!

OK, so keeping in line with the theme of this blog, where I show how a dish turns out to be if you cook it for the very first time. Yesterday I tried a hybrid version of Biryani :-). By hybrid I mean, it was not a proper Biryani rather an attempt to finish up my left over vegetables and raw chicken :-). And yet you get a good night dinner out of it along the way :-). Mind you I also cooked it for the first time!

I also learnt a few lessons as in what veggies should be used for this dish and what all veggies should be ignored.

Prerequisites

• Pressure Cooker is a must for this recipe.

Ingredients

• 1 tsp Cumin seeds.
• 2 medium size onion, finely chopped.
• 2 Bay Leaves.
• 4 Cloves.
• 3 green chilies (adjust according to your taste).
• 2 tsp red chilies  (adjust according to your taste).
• 2 tsp Cumin powder.
• 2 tsp Coriander powder.
• 1 tsp turmeric powder.
• 1 glass of raw rice, well rinsed with tap water.
• 3 tsp Olive Oil, Refined Oil, or Desi Ghee.
• Whatever veggies/meat left in your fridge :-). I had green paprika, frozen peas, yellow bell pepper, roughly 200 gm boneless chicken.
• You can use carrots, cauliflower, egg plant, any chicken or pork.
• Salt to taste.
• Sweet Chicken Sauce (optional).
• Butter to garnish (optional).
• Garam masala to garnish (optional).
• Coriander leaves to garnish (optional).

That's how the preps should look

Cooking Process

• Heat the pressure cooker with olive oil, refined oil, desi ghee for few minutes.
• Add cumin seeds. Let them crackle.
• Add bay leaves.
• Add onions to fry.
• After about 2 minutes, add just the chicken pieces. Since it will take long to cook.
• When onions start to change its color, add dry spices i.e. salt, cumin powder, coriander powder, turmeric, cloves etc.
• Add rest of the cut veggies.
• Add sweet chicken sauce.
• After few minutes, add raw rice.
• Mix them well.
• Pour 1 and 1/2 glass of water. Since chicken will also ooze out some water, thus this much water is sufficient.
• Put the cap on and make sure there is no pressure left in cooker, by lifting its whistle for few seconds.
• Cook it till 3 whistles blow. For first whistle put the gas on high, after first whistle put it to lowest possible heat.
• It should take roughly 20 minutes for 3 whistles.
• After 3 whistles, vent out all the steam.
• Let it sit for cool down.
• That's it, open and your dish should be ready!
• Plate it out and put some garam masala, butter, copped coriander leaves to garnish.
• Serve with curd.

Final Product

You might say it does not look like an awesome dish like they show in other professional shows. And that's exactly my point is when you cook it as a new cook, dish might not come out like a "profy", rather its like this, a bit naive, a bit immature :-).

Hey I am not expert, but it was a great dinner for me :-).

Lesson Learned

• Try to put some hard veggies, so that they stay well with rice and chicken. Like carrot, cauliflower etc.
• Since I used very soft vegetable i.e. bell pepper and paprika, they were kind of dissolved in the dish. But that's my lessons learned, while trying a new dish.