Indian cuisine - The Healthy and Tasty way to Life

Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There is also usually a dessert served as well.

Tuesday, April 15, 2008

Murgh Hara Tikka

Serve these creamy soft kebabs with a spicy mint and coriander chutney to make a decent impression.

Feeds 10-15:
Murgh Hara Tikka
1.5 kgs chicken breast
140 ml sour cream
4 tbsp thick, full fat natural yogurt
2 tbsp coriander seeds
2 tbsp fennel seeds
6 cloves
6 green cardamoms
Quarter tsp freshly-grated nutmeg
2 tbsp meat tenderiser
Handful of fresh coriander leaves
2 green chillies
2 tbsp sunflower oil
Salt to taste
Dhaniya Pudina chutney
125 gm fresh coriander leaves
125 gm fresh mint leaves
Juice of 1 lemon
3 green finger chillies
Salt to taste
Preheat the oven to 190 degrees centigrade (400 degrees Fahrenheit).
Cut the chicken breasts into large bite-sized chunks. Normally I never use chicken breasts, but these are going to be beaten into submission with the tenderiser and marinade.
Sprinkle the whole spices onto a baking tray and heat for a minute. Turn the oven off. Then blitz the spices in a food processor with all the ingredients bar the oil and tenderiser. Add salt to make a strong marinade.
In a bowl, mix together all the ingredients and leave to sit for an hour or as long as you can. When you are ready to go, preheat the oven again and bake for 10 minutes on either side.
While the chicken is cooking, make the chutney. Discard the hard stalks on the herbs and puree all the ingredients together to make a spicy, tangy green sauce.
Arrange the kebabs around a little pot of chutney and enjoy hot or cold.