The chicken game!

One pan harissa chicken with mustard potatoes

For the marination

• Chicken leg boneless – 2 nos
• Chilli paste – 2 tbsp
• Ajwain-1/2 tsp
• Thyme chopped – ½ tsp
• Garlic chopped 2 cloves
• Olive oil – 30 ml
• Cumin powder- ½ tsp
• Coriander powder – ½ tsp

Mix together all the ingredients and set aside for 6 hours in a refrigerator

For the potatoes

• Boiled potato– 1 large
• Rosemary – 1 sprig
• Thyme – 1 sprig
• Garlic – 1 sprig
• Olive oil – 30 ml
• Butter – 10gms
• Mustard – 1 tsp
• Tobasco- 1 tsp

Cut potatoes into dices with skin on. Mix together with all the other ingredients except butter mustard and tobasco.

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Preparation

In a skillet or frying pan, add some oil and sear the chicken legs on both side. Add potatoes on one side of the pan and cook in an oven at 180degrees for 15 mins. Once the chicken is cooked, take it out of the oven. Baste the potatoes with the butter paste made earlier. Garnish with some salad leaves. Serve hot

Awadhi Murgh Biryani

Ingredients

• 150 Gr Ghee
• 2 Gr Green Cardamom
• 2 Gr Cloves
• 3 Gr Royal Cumin
• 3 Gr Whole Black Pepper
• 1 Gr Mace
• 3 Pc Bay Leaf
• 10 Gr Ginger Garlic Paste
• 5 Gr Mace Cardamom Powder
• 2 Ml Kewra Water
• 2 Ml Roes Water
• 150 Gr Curd
• 150 Gr Chicken
• 5 Gr Red Chili Powder
• 5 Gr Turmeric Powder
• 10 Gr Salt
• 180 Gr Basmati Rice
• 50 Gr Mint Leaf, Green Chilli, Ginger
• 150 Gr Brown Onion
• 5 Gr Garam Masala
• 5 Gr Coriander Powder
• 10 Ml Cream
• 30 Gr Butter

Preparation

Take a lagan put all the ingredients in it ghee and add whole spices, golden brown onion, add ginger garlic paste add chicken and curd than add red chili powder add rest all the ingredients, than cook it on slow flame till the water get evaporate, till gets almost cook.

Soak rice for half an hour and boil rice with salt and little oil and some whole spices till it is almost cook, strain the rice.

in a lagan or pan arrange the chicken with the curry at the bottom add ghee, brown onion, garam masala, mace cardamom powder, layer rice on the chicken; add kewra and roes water and cream and butter mixture on it. Than make the layering one layer of rice and one layer of chicken you make same three layers of this than seal the cover with a tight fitting lid and cook over very low heat for 5 minutes on dum, serve hot.

Malabar Style Kozhi Roast Chicken

Ingredients for marinating the chicken

• 1 no. Chicken whole without skin
• 1 tbsp. red chili powder
• ½ tsp black pepper, crushed
• ½ tsp. Turmeric powder
• 1 lemon for juice
• 1 tbsp. ghee
• To taste salt

For Gravy

• 1 Cup Onion, chopped
• 1 no. Green chili, slit
• 2 twigs curry leaves
• 1 tsp Ginger, grated
• 1 tsp Garlic
• 2 medium Tomatoes, chopped
• ¼ tsp Saunf powder
• a pinch Turmeric
• 1/2 tsp Chili powder
• 1/2 tsp Coriander powder
• 1/2 tsp black pepper powder
• 1/4 tsp Cumin powder
• 1/4 Tsp Garam masala
• 1/3 Cup Thick Coconut Milk
• Coconut Oil

For Garnish

• A boiled Egg, sliced
• Lemon wedges

Preparation

Make incisions on Chicken leg, thigh and breast. Marinate it, rubbing nicely with marinade and keep for at least 2 hours. In a preheated oven at 180 degree, place it and 35-40 minutes.

Gravy - Meanwhile, heat coconut oil in a pan and add curry leaves, onions, ginger, garlic, green chilies and sauté until the onions are golden brown. Now add the spices: Saunf, turmeric, chili powder, Garam masala, pepper, cumin and coriander and sauté for 2 minutes. Add tomatoes and sauté until they are cooked. Add coconut milk to this and cook until the desired consistency is attained. Place the roasted chicken with roasting juice in gravy and cook for 5 more minutes. Drizzle with lemon juice and serve with sliced boiled eggs.

From the June 2017 issue of FHM India.