Doctors also can be good cooks 🙂 This recipe is from my ophthalmologist cousin Suriya, who specialises in low fat cooking. She served these cutlets when we had gone over for dinner, and we loved it. She was very happy to give the recipe. Her method used the entire chicken as she doesn’t get only the skinless, boneless breast. I have modified the recipe by using chicken breast and also cooked the chicken using my own recipe for chicken stock. In this way, I get the cooked chicken for the cutlet and the stock for other dishes.
I found this dish in my mother’s recipe book, which she had copied from her grandmother’s. I do not know if this dish is actually made in Calcutta 🙂 My great-grandmother hailed from Thanjavur, and her family were closely related to Vedanayagam Sastriar who was a Samasthana Kavignar (court poet) during King Serfoji II’s reign. I assume this recipe would have come through the court’s cooks as she was unlikely to have come across a Calcutta dish through other channels. It is very easy to prepare. My great-grandmother made this dish with mutton, but I tried it with chicken and found it to be vastly superior to the mutton version. This can be served with Khamiri Roti or Pooris.
May is the month when Tamil Nadu experiences extreme heat. Fresh mint leaves are widely available as everyone believes in their ability to cool. I got a big bundle of the freshest mint leaves and tried to find a recipe that used mint leaves, but wasn’t satisfied with the ones I found as they involved a lot of labour. I came up with this Pudhina Chicken recipe that could be prepared quickly as I didn’t want to spend too much time in the kitchen in this heat.
Butter Chicken was introduced to Chennai by tandoori restaurants. I used to frequent the Piccadilly Tandoor restaurant in the late ’70s especially for their divine butter chicken. I longed to make this at home, but I was never satisfied with the results I obtained from recipes I found in books. It was only after watching several YouTube videos that I understood the technique of making butter chicken, and starting making it regularly at home. This recipe gives a better butter chicken than what many restaurants serve – if I do say so myself 🙂 Butter chicken is usually served with naan at restaurants. I also usually have it with Homemade Naan, but this time I tried it with homemade bread, and the result was just as heavenly!
Happy New Year everyone! I would like to kick off 2018 with a dish that is known all over the world. Tandoori chicken is a signature dish of Punjab but has become very popular in Tamil Nadu, especially in the cities, due to the increase in restaurants serving North Indian cuisine following the migration of North Indians to the South. Even road-side eateries advertise Tandoori cooking. The traditional Tandoor oven, which originated in West Asia, is a special device that none of us have at home in Tamil Nadu. I, therefore, looked for recipes using the regular Oven Toaster Grill (OTG) and found several methods. This recipe combines the best from many sources and my own experiments in making the perfect Tandoori Chicken 🙂
Chicken à la King seems to have been a favourite of the British Raj in India, perhaps because all the ingredients were available here, and the flavour, though rich, is bland. I have come across various recipes using egg yolk, wine, etc., but adding wine somehow gives a fermented flavour, which we Indians regard as the beginning of spoilage. Therefore, I searched for a recipe which was simple and, at the same time, wholesome. I found one in Children’s Party Cooking. Of course I had to tweak the recipe to suit the Indian palate and the ingredients available.
This is another handy recipe for when you have more curds than you need for your daily consumption, and you are looking for ways to use it up. I have created a very easy-to-prepare chicken dish with very few spices (compared to what we usually use in Tamil Nadu for non-vegetarian cooking) and thick fresh curds.