TwilightChicken – India Style

One thing I truly love is indian food. And, wile you can get very good Indian food in Lund at New Delhi or Govindas, both those restaurants have at least two problems. 1. I don’t live close by (arguably not their fault, but there you are) and 2. it costs money to eat there. On point number two; is it worth it – yes – but as a student and Web 2.0 guy, money comes in very thin streams.

So what is a dude to do? Well, make up your own recipe, and make it as cheap as possible. The most expensive part of this dish is the chicken, otherwise most of the ingredients are fairly basic.

Ingredients (2-4 servings)

  • Chicken legs, 2-4 should do it.
  • Ghee or butter for frying.
  • 3-4 cans of tomatoes. (The crushed kind.)
  • At least 3-4 big onions, but you can have lots more if you want to.
  • 1 whole garlic. (Yes, garlic, not clove!)
  • 1-2 cubes of bullion.
  • Coriander, cumin, turmeric, ginger, garam masala. (All these are powdered by the way.)
  • 3-5 dl of yogurt and/or cream.

Start by chopping the onion, small but don’t be to neat. It will all mix when boiled anyway. Next, peel the garlic. Melt the butter or ghee (tastes better with gee, but not necessary) and start frying the onion and garlic. Throw in the spices and plenty of it. Say a tablespoon of turmeric and ginger, and between 2 and 3 tablespoons of coriander and cumin. The garam masala is used as you feel, I tend to go rather heavy on it to… (If you like these spices, add, if you don’t, take a little less.)

When you’ve stirred all this together you will find that you have a brownish ‘goo’, now it’s time for the chicken. The legs can be done whole, or split in two (drum and thigh), depending on what you need/want. Let them fry with the onion mush for a little while, then pour in the cans of tomato; all of them. Let it boil away at mid temperature and add the bullion and the yogurt.

When the chicken is done and the sauce has started to get a bit creamy, add more spices if necessary. It is ready to be served. A few suggestions would be to serve it with papadums or naan, salad, pickled onion, raita and orange. To drink I really do suggest you get some Cobra beer. It’s delish’ with Indian dishes over all. If you have the time I would also recommend that you leave it over night, and serve it the day after. It will be even better.

Enjoy – You can’t live on philosophy alone!

Thobias

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