Spicy Fenugreek Roasted Chicken

fenugreek roast chicken

So I have been on a bit of a health kick recently. At first it started as a January detox, but I’m pleased to say that I’m not just going “through a phase” and my new found healthy ways have begun to sync with my everyday lifestyle and I feel better for it as a result (hurrah!). I have never ever dieted as my infatuation with food won’t let me. Consequently, I decided to make two simple changes-exercise regularly and eat healthily. Everyone harps on about it and it sounds simple enough right? Well, in a lot of ways it is. In terms of exercising, I essentially needed to consciously make the time go to the gym. With running my own fashion business and hosting regular Spice Club events it became easy to say that I was too busy, but the reality is, we all have the same 24 hours in the day-it’s how we utilise our time that dictates what we get out of it. And so my aim now is to get into the gym about 4 times a week and to make sure I don’t get bored (the thought of going to the gym has never made me yelp in excitement) I do a range of different exercises to spice it up-from yoga to swimming, personal training sessions and aerobic classes!

 

In regards to eating healthily, I basically make sure I eat all 3 main meals with 2 snacks in between and drink plenty of water. Lots of fruit & vegetables (smoothies have been fantastic for this), greek yoghurt (full fat baby!) and also plenty of protein (lentils, chicken and fish). Essentially, no processed rubbish. I’ve never eaten too unhealthily anyway-parting with the McCoys multipack was probably the hardest thing to do (crisps are my weakness), but that aside, I feel so much better, energetic and fitter as a result of the conscious choices I’m making when I  go out to a restaurant or cook at home. The most important thing I have done is ensure that all the food I cook, is easy to prepare and still tastes lip smackingly (is that a word?) delicious! My spice box has been a trusty companion throughout my journey so far and it helps to add question marks of excitement to what could ordinarily be a plain jane meal. And that’s what today’s recipe is all about-damned tasty healthy eating! This  spicy fenugreek roasted chicken recipe tastes like it should be a cheat meal but I assure you it’s far from it.  Check it out and let me know what you think:

Serves 2

What we need: 
2 skinless boneless chicken breasts
2 heaped tbsp greek yoghurt
2 tbsp olive oil
Juice of 1 lemon
2″ ginger, grated
1 green chilli, finely chopped
1-2 tsp salt (according to taste)
2 tsp garam masala
1 tsp paprika powder
1/2 tbsp dried fenugreek leaves (available at all Asian grocery shops)
Small handful fresh coriander, chopped

How to:

  • Combine all ingredients into a large mixing bowl and mix well so that the chicken is coated well
  • Cover with cling film and refrigerate for at least 4 hours (Note: If you want to cook it straight away you can do but if you allow the chicken to marinade it will taste a lot more flavourful)
  • Pre-heat oven to 220C (or the highest temperature your oven goes to). In the mean time, place each chicken breast on a lined non stick baking tray.
  • Once the oven is hot,  cook for approximately 20 minutes. Turn the chicken pieces over and cook for a remaining 10-12 minutes or until the chicken is white all the way through.
  • Remove from the oven and serve with brown rice (as pictured) or basmati rice and fresh salad.

 

 

Spicy Indian Chicken

This recipe came out of a massive cooking session I had on Sunday. I was feeling inspired and as a result made a plethora of dishes including paneer/mushroom masala, spicy potato patties and sweet, sticky Indian desserts like Gulab Jamun! The boys (my bro and pops) were particularly looking forward to the chicken dish and chowed down accordingly. Thus, I deemed it appropriate to share this recipe with you all :). As this is a dry chicken dish as opposed to a “curry”, it is best served with hot chappatis with some butter smeared on top-believe! Also, I cooked the chicken on the bone as I think that the chicken becomes more flavourful and is more tender cooked on the bone but that is personal preference so feel free to use boneless if that is what you like. Check out the recipe below, do comment and let me know how it goes for you!

Serves 4

What we need:
For the marination:-
500g chicken (on the bone or boneless cut into small pieces)
1tsp salt
1tsp black pepper
1tsp grated garlic
1tsp grated ginger
1/2tsp paprika
1/2tsp garam masala
handful fresh coriander
2 tbsp yoghurt

For the masala:
3 tbsp olive oil
1 tsp cumin seeds
4 cloves
4 peppercorns
1 bay leaf
1 star anise
Pinch of cinnamon powder
1 onion, diced
1 green chilli, finely chopped
2tsp grated garlic
2tsp grated ginger
salt (according to taste)
1tsp garam masala
1/2 tsp turmeric powder
1/2 tsp paprika powder
1/4 tin peeled plum tomatoes
Handful fresh coriander

How we do:
-Marinate the chicken in the ingredients listed under ‘marination’ above. Leave to marinate for one hour in the fridge
-In the mean time, you can make the masala. Begin by heating the oil in a pan. Once hot add the cumin seeds, cloves, peppercorns, cinnamon powder, bay leaf and star anise
-Once they begin to sizzle, add the onions and chilli and cook for 3-5 minutes until the onions turn a slight golden colour
-Now add the garlic and ginger. Mix and cook for 1-2 minutes
-Now add the salt, garam masala, turmeric powder and paprika. Mix well and cook for a couple of minutes
-Add the tomatoes, mashing them with the rest of the masala. Cook for a few minutes and add half of the coriander. When you see the oil separate from the masala, add the chicken
-Mix the chicken well with the masala and continue to do so for 3-5 minutes
-Place the lid on the pan and place on low heat. Let it simmer, stirring every five minutes until the chicken is tender and cooked all the way through (this usually takes 25-30 minutes)
-Use the rest of the coriander to garnish the chicken and serve hot with chappatis

Roasted Chicken Masala

In today’s recipe I’ll be teaching you how to make chicken masala very simply and very quickly. Chicken masala (or chicken curry as it is more popularly known as) is THE classic party dish made at all Punjabi dinner parties. My brother and I used to get so excited when my Mum used to make this when we were younger-it was only made on Sundays when we had family get-togethers at my grandmother’s house or on special occasions. Served hot with basmati rice or fresh tandoori rotis, it is sure to go down well! Infact, it is particularly popular when served at The Spice Club. This version of the classic chicken curry recipe ensures the chicken is really succulent and flavourful as we marinade the chicken and roast it before adding the masala. It can sometimes be difficult when cooking boneless chicken in a tomato masala to make sure the chicken does not turn tough in texture, but this recipe does not fail in that department. It’s also a really straight forward recipe and is quick to make! Check it out:

Serves 2-4

What we need:

For the marination:
500g boneless skinless chicken thighs, cut into bitesized cubes
2 tbsp yoghurt
2 cloves garlic, grated
2″ ginger ginger, grated
1 tsp salt
1/2 tsp garam masala
1/2 tsp paprika
1/2 tsp coriander powder
Handful chopped fresh coriander
2 tbsp olive oil
For Masala:
4 tbsp olive oil
4 whole cloves
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
1 green cardomom pod
2 medium sized onions
3 cloves garlic
2″ ginger
1 green chilli
1 tsp salt
1 tsp garam masala
1 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
1/2 tin plum tomato
1/2 cup fresh coriander
2 tbsp greek yoghurt

How we do:

  • Preheat oven to 250 C
  • In a bowl, mix the chicken with the all of the ingredients listed under “marination”.
  • Place marinaded chicken in an oven proof dish dish and place in oven. Cook for 5-6 minutes.
  • Whilst the chicken is cooking, in a food processor, add the onions, garlic, ginger, green chilli, salt, garam masala, turmeric powder, coriander powder and chilli powder.
  • At this point, turn the chicken over and cook for a further 5-6 minutes. Remove from the oven.
  • Heat the olive oil in a pan. Add the cloves, cumin seeds, bay leaves, cinnamon stick and the cardamom pods to the oil. Once they begin to sizzle, add the processed masala paste.
  • Mix and cook until golden brown, constantly stirring every few minutes
  • Once golden, add the plum tomatoes and mix well. Continue to stir and cook until the oil separates from the masala.
  • Now add the chicken. Add the greek yoghurt and sprinkle on the fresh coriander and cook for 5-7 minutes.
  • Serve hot with rice or chapatis. Enjoy 🙂