Best Kalonji Chicken Vijs Recipes

Kalonji Chicken - Vij's image

Provided by mell_2

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/2 tablespoons ghee
2 tablespoons kalonji
1 tablespoon cumin seed
3 large onions, finely chopped
6 garlic cloves, finely chopped
2 tablespoons chopped fresh ginger
6 plum tomatoes, cut up and pureed
1 tablespoon tomato paste
1 1/2 teaspoons salt (to taste)
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 1/2 teaspoons garam masala
2 lbs boneless skinless chicken breasts
1 bunch fresh cilantro, chopped

Steps:

Heat oil in a wok or large deep skillet over medium heat. Add kalonji seeds and when they begin to sizzle add cumin seeds and allow both to sizzle for 45 seconds. (Don't let the cumin burn.).
Reduce heat and add onions. Saute for 10 minutes or until golden. Add garlic. Cook until garlic is golden, then add ginger, tomatoes and tomato paste. Stir well. Add salt, turmeric, cayenne and garam masala. Cook until oil separates from sauce, about 5 minutes.
Add chicken pieces and cook, uncovered, on medium heat for about 10 minutes, stirring occasionally. If the chicken or the sauce is burning, add 1/2 cup/125mL water. Cover and cook for 20 minutes or until chicken is thoroughly cooked. Stir in cilantro.

Nutrition Facts : Calories 275.8, Fat 9.8, SaturatedFat 4.3, Cholesterol 110.5, Sodium 789.2, Carbohydrate 12.3, Fiber 2.6, Sugar 5.3, Protein 34.2

Vij's Yogurt and Tamarind Marinated Grilled Chicken image

Provided by PetsRus

Categories Chicken

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3/4 cup plain yogurt
1 tablespoon tamarind paste (Asian supermarket)
3 tablespoons garlic, finely chopped
1/4 cup canola oil
1 1/2 teaspoons salt (or to taste, see intro)
1 1/4 teaspoons ground cayenne pepper
1 tablespoon garam masala or 1 tablespoon ground cumin
2 1/4 lbs boneless chicken thighs, approx 6 oz per serving
1 lemon, cut into 6 wedges (optional)

Steps:

In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
Add the chicken, mix and make sure the chicken is covered with the marinade.
Cover and marinate for a minimum of 4 hours but 8 is prefered.
Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
Grill the thighs 2 minutes on each side, then again 2 minutes on each side.
Check or the thighs are done, if still pink continue grilling.
Serve with the lemon wedges.
Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more.