Indian cuisine has lots of flavour with every bite... with wonderful aromatic spices like cumin, black pepper,coriander, cardamon as well as the use of fresh tumeric, ginger, coriander and mint.
Among those wonderful spices...my favourite spices are coriander seeds and cumin, and I have them in big bottles...stock up in my pantry. what's your favourite spice/s...?
Going down memory lane... when I was in my teens and my sisters left home to either work or start their family, and I was the only 'girl' left in the house to help my mom in her kitchen... boys were spared and barred from the kitchen... dont ask me why!! I haven't a clue till today mom would asked me to prepare spices for her...either cumin or coriander.
I had to pound the spices... using mortar and pestle, I kept crushing and pounding until my hand ached but the aroma from the spices permeated my senses that makes everything worthwhile... my love for cumin and coriander blossomed... The taste of cumin or coriander added to curries or any Indian cuisine... is heavenly... Cumin and coriander had made a rubberstamp in my brain sensory cells...
That's one of the reasons, I love Indian food... the aroma of the freshly grounded spices... and a good memory~ spending time with mom...in her kitchen
Aromatic Chicken in Yoghurt Sauce is an exquisite Indian Cuisine that uses plentiful of fresh herbs with spices, that one would fall in love with ...every single bite... plus it has grounded coriander
Dont be discouraged by the long list of ingredients... it just takes a matter of minutes to blend the spices, yoghurt and herbs before adding to the chicken and straight to oven...
Recipe (from The best of Indian Cookery)
1 kg of chicken thighs3 tablespoon poppy seeds2 tablespoon almonds3 tablespoon golden fried shallots (plus 1 tablespoon for garnishing)300 ml Greek Yoghurt2 tablespoon Hara Masala (chopped mint and fresh coriander)2 teaspoon Garam Masala (store bought)400ml water1 tablespoon coriander- grounded2 tablespoon Four Spice (ginger, garlic, chilli and tumeric - blended into a smooth paste)3 tablespoon of oil and dollop of buttersalt
- Wash the chicken and pat dry with kitchen paper.
- Heat about 2 tablespoon of oil in the frying pan, brown the chicken to seal the juice. Remove and place the chicken in a casserole dish and set aside.
- In another frying pan, roast then grind poppy seeds and almonds.
- Place the grounded almond and poppy seeds into a blender together with Greek Yoghurt, golden fried shallots, Hara Masala, Garam Masala and 200ml water. Blend into a smooth paste.
- Pre heat the oven to 180°C.
- Reuse the oil (chicken earlier) and reheat in the same dish with a dollop of butter.
- Add the Four Spice and grounded coriander and fry until fragrant.
- Pour in the blended yoghurt spice and the remaining 200ml water, leave it for 5 minutes until the mixture is heated through.
- Pour the mixture over the chicken.
- Baked in moderate oven for 1 hour or until the sauce thickened...
- Garnish with golden fried shallots and serve...