Kalonji Chicken Vijs Recipes
KALONJI CHICKEN - VIJ'S
I love every recipe from Vij's. I have not tried this one yet but it looked delicious. I reduced the amount of ghee from 5tbsp to 2 1/2. He also uses chicken thighs however, we prefer chicken breats.
Provided by mell_2
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
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
Here is another excellent recipe of Vikram Vij from his restaurant Vij's in Vancouver. Lots of flavor but very simple to make. I post it as it is originally, but I did cut down on the salt. The recipe said 1 1/2 tablespoon of salt! I think it was a mistake. I have after making it twice cut it down to 1 1/2 teaspoon. Feel free to use more. If you ever visit Vancouver BC...you must go to Vij's!!!
Provided by PetsRus
Categories Chicken
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
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