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.

 

 

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 🙂


Roasted Afghani Cream Chicken

We’ve had guests round this week from India and in true Mamma Sawhney style, preparations began a couple days before hand and a plethora of dishes were made. I was made in charge of preparing the chicken dish so I decided to go for Afghani Chicken. I’ve only ever eaten this dish in North India, once in Jaipur and more recently this past year, I ate  it in this small little Punjabi cafe called Sandoz in Karol Bagh, Delhi.  It was amazing!  Regardless, I did a little research on it when I got back and I came up with this recipe. This is definitely one of those recipes that should be saved for special occasions. Result was succulent, creamy, rich chicken-major emphasis on the rich. But in the best way. Recipe shown below serves 12. You can either divide by how many servings you want it to yield or use http://www.easysurf.cc/recipe.htm.

Serves 12:
3 baby chickens, pre portioned and skinned
6 tbsp heavy cream
6 garlic cloves
3″ ginger
1 1/2 lemons
4 tsp kasturi methi (fenugreek leaves)
6 tbsp white pepper
3 tsp black pepper
Pinch citric acid (optional)
9 tsp salt (or according to taste)
2  tsp garam masala
1 tsp cardamom powder
3 tbsp roasted cashew nuts
2 tbsp almond
3 tbsp olive oil
2 handfuls coriander, chopped

  • To make the marinade, add all of the ingredients listed excluding the chicken) into a food processor. Grind until a coarse paste has formed.
  • In a bowl add the chicken and mix in the paste. Mix well.
  • Marinade for at least 4 hours (overnight is preferable).
  • Preheat oven 170 C/ approx 340 F. (I used a convection oven).
  • Place the marinaded chicken into an oven proof dish that has a lid.
  • Add the chicken to it and secure its lid.
  • Cook for 30 minutes. Remove the lid and carefully turn over the chicken. Let the other side cook for 30 minutes.
  •  You are good to go. Enjoy.