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Using herbs in chicken recipes
Chicken can get pretty boring on its own. There are few culinary herbs that can't enhance the flavour of chicken, as can be seen from the variety of chicken recipes opposite.
They can be used in a rub, a marinade ingredient or in mixtures to accompany roast chicken.
When frying, add the herbs within the last 5 minutes (particularly in the marjoram recipe, and particularly if you are using fresh herbs)
Here's one my my favourite chicken recipes, Dhaniya Chicken, using coriander.
Take...
1 lb boneless chicken breast (cut into 1 inch cubes)
2 bunches of cilantro
6 pods of garlic
4 green chillis (vary according to level of spicyness desired)
2 tbsp thick curd or plain yogurt
4 tbsp butter
1/2 tsp of cumin
2 cardamom
2 cloves
1 small cinnamon piece
8-10 cashew pieces
Salt to taste
then...
1 For the marinade,
grind garlic pods, coriander leaves and green chillies
to a fine paste.To the ground paste add curd and mix well
Marinate the chicken pieces in this marinade for 30-45 minutes.
2 Heat butter ina suceapan, when butter is hot add jeera, cardamom, cinnamon,
cloves and the cashew pieces and fry well.
3 Add the marinated chicken and fry for sometime.
4 Add 1/4th cup of water and salt to taste.
5 Cover the pan and cook on slow-medium heat until chicken is well done and the gravy thickens.
6 Remove the pan from the stove and garnish with boiled eggs cut length-wise.
7 Serve hot with rice.
If you have a recipe for me could you email it to me, please? Leave the subject line as is, as anything else is automatically filtered out as spam.
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