As someone who loves a good meal, cooking one, came to me as a natural passion. I belong to a family where meal times consisted of not just food, but also noisy conversation centered around the events of the day and discussing the menu for the next. (ah yes, we are a greedy lot! )

For the most part of my life so far, my contribution in the kitchen was assisting mom and my duties were limited, to chopping veggies and laying the table. Then along came the great Indian wedding, and I was suddenly the queen of my very own kingdom. My curiosity about this magical world, coupled with an enthusiastic sous-chef (my husband, Vineet), led me to take on the challenge of preparing meals on a daily basis, and not succumbing to the convenience of hiring a cook.

This blog is a product of my experiments with food (not all are life threatening :D) for my fellow culinary enthusiasts - especially the newly weds and hungry bachelors and is dedicated to the women who've inspired me in the kitchen;
Aji (s),Ma and Nigella Lawson.

Sunday, June 5, 2011

Spiced Grilled Chicken with Tomato-Shallot Chutney!

Ingredients: (For Chicken)
2 Skinless Chicken breasts
4 tbsp Olive oil
1 long red fresh Chilli, chopped
1 tbsp chopped Garlic
1/2 tsp Turmeric powder
1 tbsp Cumin seeds
1 tbsp Fennel seeds
6-7 Basil leaves, chopped
1/2 cup Red wine Vinegar
1 tsp Brown Sugar (or white)
Salt, for sprinkling, to taste

Method: For Chicken
1.) Heat 2 tbsp of the Olive oil in a pan. Add the chopped red chillies, followed by the chopped garlic, turmeric, cumin and fennel seeds. Add the chopped Basil. Stir fry for a few seconds.
2.) Slosh the red wine vinegar in the pan and add the brown sugar. Switch of the heat. Add the remaining 2 tbsp of oil and allow the mixture to cool down.
3.) This mixture is now the marinate for the chicken. Wash the breast pieces and pat them dry. Using a sharp knife, make 3 to 4 slits diagonally in the thickest parts of the chicken. Coat the chicken with the marinade using your hands. Rub the marinade into the slits cut in the chicken. Transfer into a metal or glass bowl, cover and marinate for at least 3 to 4 hours, or if possible, overnight.
4.) Pre-heat the grill to the highest temperature setting. Lay the chicken on metal wire racks and grill for about 12-15 mins on each side.
5.) Allow the chicken to rest for about 3-5 mins inside the oven before serving.


Ingredients: For Chutney
1/2 cup Baby onions, halved
1/2 cup Cherry tomatoes, halved
2 tbsp Olive oil
1 tsp chopped Garlic
1/2 cup Red wine Vinegar
2 tsp Castor sugar
2-3 tbsp Soya Sauce
2-3 tbsp Worcestershire Sauce

Method: For Chutney
1.) Heat oil in a saucepan. Add the chopped garlic, followed by the halved baby onions. Sautee till the onions are browned.
2.) Add the red wine Vinegar. Stir in the castor sugar, and bring to a boil. Reduce heat and allow the mixture to thicken.
3.) Add the halved cherry tomatoes, Soya sauce and Worcestershire sauce. Cook till the tomatoes soften. Switch off heat. Cool before serving.

Spoon a generous amount of chutney over the Chicken and serve along side some crusty bread. Best enjoyed with a glass of White wine :)

No comments:

Post a Comment