Chicken Makhani with Pilau Rice

Marinated chicken roasted on the bone with Makhani style sauce and pilau rice.

Skinless chicken thighs marinated in spices and yogurt then roasted on the bone in a hot oven, giving the chicken deep Indian flavour and also keeping the chicken wonderfully moist. The sauce is made from onion, tomato, almonds, garlic, chilli and spices – it is a match for even the best of Indian takeaways here in the UK. The pilau uses chicken stock to cook the rice along with garlic, shallots and spices to give that authentic flavour.

This recipe is fairly straightforward and tastes so good that you may never order an Indian takeaway again.

20171218_182932676593232.jpg

Serves two people

Preparation time 25 minutes (plus 2-3 hours to marinade), cooking time 40 minutes

Ingredients

For marinated chicken

4-6 chicken thighs – skin off but keep on the bone

250g Greek yogurt

3 dessert spoons desiccated coconut

1/2 tsp cayanne pepper

1 tsp ground turmeric

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp paprika

1/2 tsp garam masala

Juice of half a lemon

Root ginger – 1/2 thumb sized piece, peel, finely chop

4 cloves garlic – peel roughly chop

Method: Combine the marinade ingredients in a large mixing bowl and stir well until combined. Add the skinless chicken thighs, mix well, cover and set aside in a fridge for at least 2-3 hours (overnight is even better). Remove from fridge 30 minutes before cooking to bring back to room temperature. To cook add the chicken to a large roasting dish and cook uncovered in a hot preheated oven (200ºC fan) for 30 minutes. Leave to cool in tray for 10 minutes before serving.

For Makhani style sauce

2 dessert spoons vegetable oil

4 cloves

4 cardamom pods

8 curry leafs

2 bay leaf

2 white onions  – diced

4 cloves garlic – roughly chopped

1 large red chilli – sliced

2 dessert spoons flaked almonds – keep a few as garnish

2 tsp grated ginger

6 plum tomatoes –  remove skin then cut into wedges

Approx 200ml water

25g butter – cut into cubes

1 dessert spoon brown sugar

Salt to taste – approx 1 tsp

Coriander leaf – as garnish

You require a stick blender for this recipe

Method: In a deep pan heat the oil over a medium heat then add the onions and stir fry for 4-5 minutes until browned. Add the chilli, garlic, bay leaf, curry leaf, cloves and cardamom and stir fry for a further 2-3 minutes. Next add the tomatoes, ginger and almonds and stir fry for 2 minutes before adding approx 200ml water. Stir well and bring back to a simmer, leave to reduce and break down the tomatoes for approx 10 minutes.  Remove the bay and cardamom from the sauce then use a stick blender to blitz into a smooth curry sauce, if the sauce has reduced too much add a little extra water to loosen it. Add the sugar and the butter to the sauce and stir until combined, the butter will give the sauce the classic gleam of Indian curry sauces. Add salt to taste, when serving garnish with a few flaked almonds and coriander leaf.

For Pilau rice

4 shallots – finely chopped

2 cloves garlic – thinly slice

15g butter

1/8 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

Chicken stock – twice the volume of the rice

150g basmati rice – rinse well

4 cardamom pods

4 cloves

1 bay leaf

Pinch saffron

Method: Use a pan with a tight-fitting lid, a dutch oven style one works best. Heat the butter in the pan then fry the shallots and garlic for 1-2 minutes. Next add the Cinnamon, turmeric, coriander and fry gently in the butter for a minute, take care not to burn the spices. Add the rice, cardamom, cloves and bay and stir gently so that each grain of rice is coated in the fried mixture. Add the chicken stock along with a pinch of saffron, bring to a simmer then place lid on the pan. Let the rice cook away until all the liquid is absorbed (approx 10-12 minutes on a low/medium heat) then fluff up with a fork before serving.

 

Please follow me on Twitter  and subscribe to my blog for recipe updates

Blog contents page

 

 

Blackened Salmon with flame roasted vegetable rice salad

20171220_1759162089736618.jpg
blackened Soy Salmon with rice salad

Salmon marinated in dark soy sauce, wok oil and brown sugar, pan-fried with crispy skin. Served with a rice salad with flame roasted and crunchy fresh salad vegetables. Completed with a dressing made from soy, sugar, lime juice and coriander leaf.

A really healthy dish but one that is packed with flavour. It is also a great excuse to use my favourite kitchen gadget – my blowtorch. Dont worry if you don’t have one, simply dry roast the vegetables in a very hot oven for 5-7 minutes.

The salmon is marinated several hours ahead of cooking and is left with a black coating that caramelises when cooked in a hot pan. Cooking skin side down for most of the cooking to get the skin nice and crispy – after all nobody likes skin on a fish if it isn’t crispy.

Brown salad rice is cooked then cooled ready for the vegetables, half of which are roasted using the blowtorch for deep flavour and the rest are left raw to give the dish some nice crunchy texture.

The dish is completed with a dressing made from brown sugar, soy sauce, lime juice and coriander.

 20171220_161506100448412.jpg

Serves two people

Preparation time 25 minutes (plus 1-2 hours to marinade), cooking time 15 minutes

Ingredients

For the salmon

2 Keta Salmon fillets – make 2-3 diagonal slices  in the skin to help skin crisp up

1 dessert spoon Dark soy sauce

1 dessert spoon wok oil

1 dessert spoon brown sugar

Marinade – the soy, oil and sugar in a bowl until combined. Add the salmon coating on both sides then place in fridge for 1-2 hours. Remove 30 minutes before cooking to bring back to room temperature.

For the rice salad

150g brown rice – cook, drain and cool

2 red onions – diced, add to pan for roasting

2 red bird eye chillies – add to pan for roasting

2 green bird eye chillies – add to pan for roasting

1 romano red pepper – add to pan for roasting

3-4 tbsp sweetcorn – add to pan for roasting

4 plum tomatoes – skin, deseed, chop, add to pan for roasting

10cm cucumber – peel, deseed, dice. Raw for crunch

1 small carrot – cut into fine batons. Raw for crunch

1 stick celery – dice, raw for crunch

3 spring onions – finely slice, raw for crunch.

Method: Retain the fresh vegetables in a bowl ready to add to rice. For the roasting vegetables add to a stainless steel pan and use a blowtorch to roast the vegetables until charred. Alternatively add vegetables to a dry baking tray and roast in a very hot oven for 5-7 minutes.

For the dressing

2 dessert spoons brown sugar

2 dessert spoons dark soy sauce

Juice of a lime

Handful coriander leaf – very finely chop, retain a little for garnish.

Method: Mix well in a bowl until combined. Give a second mix prior to serving.

 

Cooking instructions

  1. For the salmon heat a dry non stick frying pan over a hot heat until very hot. Remove the salmon from the marinade and place skin side down in the pan and cook for 7 minutes. Turn the salmon and cook for 5 minutes on the other side then remove from the pan. These are typical times for average sized fillets, for large or small adjust time by a couple of minutes.
  2. Assemble the rice salad. In a large mixing bowl add the rice, the roasted vegetables and the fresh vegetables. Pour in the salad dressing then mix well until fully combined.
  3. Serve the dish by making a bed of rice salad then place the cooked salmon on top. Sprinkle a little finely chopped coriander on as a garnish.