Durga Puja is just round the corner and it is shopping time for all Bongs. Though most of my shopping has been done, there are always these last moment tidbits that remains. Upon that I had already cancelled my appointment for a manicure and pedicure last week and since I am traveling the next weekend I had to get it done this week. So the entire Sunday was dedicated to ‘me’ time – getting up late in the morning, a long relaxing bath, a lazy brunch, pampering myself at the salon and then some shopping.The time at the salon was really worth the dent that it made in my wallet! The orchid manicure and pedicure, with essential flower extracts (??!!) left my hands and feet soft, silky and thoroughly pampered. The next stop was shopping for some small gifts for friends, a nice silk shirt for the husband, a saree for my mother and a funky watch for me. On the way out, I also picked up a skirt for myself, only because it would go so well with my new watch;-) After coming out of the shopping mall I realized that the sun had retired while I was putting finishing touches to my shopping.
The tragic part of the story begun about an hour after I reached home and had settled down to the bliss of a lazy evening. At around 8:30 in the evening I woke up to the fact that it was too late for my cook to turn up and she had ditched me for the evening! It was too late, I was too lazy and I did not want to get into heavy duty cooking with my fresh French manicure…so the next best option was to figure out something quick but befitting a Sunday dinner. So, I added the twist of the very Thai Kaffir lime leaves to the otherwise Indian chicken ajwaini tikka recipe and substituted boneless chicken pieces with chicken leg and breast pieces. Thus, was born my Grilled lemony ajwain chicken.What all are required:
Chicken: 4 pieces (legs with thighs or breasts – on the bone)
Curd: ½ cup
Ginger garlic paste: 1 tbsp
Ajwain (carom seeds): 1 ½ tsp
Cheese slice: 1 (optional)
Fresh Green Chilies: 2
Coriander powder: 1 small tsp
Turmeric powder: 1 small tsp
Salt to taste
Kaffir lime leaves: 4-5
Juice of half a lemon
Vegetable oil: 2 tbsp
How to do it:
Wash, pat dry and score the chicken pieces with a knife.
Put all the other ingredients in the grinder and make a smooth paste. The paste will be liquid due to the curd and the oil.
Arrange the chicken on a baking dish and pour the spice paste.
Put into the oven at about 300 degree C and bake for 10 minutes.
Turn the temperature down to about 200 degree and bake till the chicken is no longer pink inside and juices run clear when pierced (about 15-20 minutes).
Baste the chicken occasionally during the cooking time.
I had served it with rotis but I think it will go equally well with parathas, naan or just a simple fresh tomato, cucumber and onion salad.
This is one of the most simple and hassles free but delicious chicken recipe that I have ever made. For the next time I plan to try the same spice mix for grilling fish…hmmm
Fresh Green Chilies: 2
Coriander powder: 1 small tsp
Turmeric powder: 1 small tsp
Salt to taste
Kaffir lime leaves: 4-5
Juice of half a lemon
Vegetable oil: 2 tbsp
How to do it:
Wash, pat dry and score the chicken pieces with a knife.
Put all the other ingredients in the grinder and make a smooth paste. The paste will be liquid due to the curd and the oil.
Arrange the chicken on a baking dish and pour the spice paste.
Put into the oven at about 300 degree C and bake for 10 minutes.
Turn the temperature down to about 200 degree and bake till the chicken is no longer pink inside and juices run clear when pierced (about 15-20 minutes).
Baste the chicken occasionally during the cooking time.
I had served it with rotis but I think it will go equally well with parathas, naan or just a simple fresh tomato, cucumber and onion salad.
This is one of the most simple and hassles free but delicious chicken recipe that I have ever made. For the next time I plan to try the same spice mix for grilling fish…hmmm
