If there was a competition for the easiest lunch recipe, my tray-bake would take away the trophy hands down.
Sight of the chicken sizzling in the tray, soaking itself in the luscious red juices of the chorizo, is something to behold. I keep peeping into the oven all the time. Bad habit, I know. But the aromas that fill the kitchen are so unbelievably hypnotic, you just can’t leave.
This is one rustic dish I love. No precision slicing or chopping or even the measurements. Just being sloppy throughout. At the end, there’s always a fight for who’ll mop up the leftovers in the tray. I always win. And so should you.
Preparation time: 10 minutes
Cooking time: 40 minutes
500 gms Chicken breasts. You can also use the thighs or the drumsticks
25 beads of chorizo sausages. Remove the casing
2 medium size onions, roughly sliced
2 potatoes with skin, roughly cut into wedges
4 cloves of garlic, left whole
2 tsps lemon juice
Zest of one lemon
1/2 tsp black pepper, crushed or powder
2 tbsps olive oil or any cooking oil
Salt to taste
1. Preheat the oven to 200°C.
2. Marinate chicken in lemon juice, pepper and salt (you can also skip this step altogether and start off directly with the bake. I’ve tried both ways and it tastes equally good).
2. Put oil in the baking tray. Sit the chicken pieces inside while rubbing them roughly with oil, so they don’t go dry while baking.
3. Make space for the chorizo, potato wedges and onion slices. Toss in the garlic and grate the lemon zest straight over the contents. Sprinkle in some salt and pepper.
4. Cook for 40 minutes or until done.
Lucknowi cuisine has a unique identity and character of its own, just like the city of Nawabs where it was born. Lucknow was under rule of the Mughal Empire during the 16th century. The bawarchis or chefs of the Shahi kitchen were trained to cook an elaborate fair comprising high levels of dexterity and finesse. It was a meal fit for the kings.
The food was cooked on Dum, which means, on a low flame and this technique is used in the Lucknowi kitchens even today.
Korma is one of the famous dishes cooked using the dum technique. It’s a typical Mughal dish and its roots can be traced back to the 16th century as well. The edginess of Korma comes from the perfect blend of spices and dum style of cooking which incorporates the flavours perfectly into the meat.
Preparation time: 20 minutes
Cooking time: 30 minutes
Chicken breast – 500 gms
3 medium size onions – pureed
2 green chilies+ 1 inch ginger + 3 cloves garlic + few coriander leaves – marinating the chicken
1 tsp lime juice
1 bay leaf
3 cardamom pods
A piece of cinammon
2 tsps Kashmiri chili powder
1/2 tsp turmeric powder
2 tsp poppy seeds
2 tbsps cashewnuts
2 tbsps dessicated coconut
Ghee for frying
Salt for seasoning
1. Grind the marination ingredients into fine paste. Apply to the chicken along with lime juice and salt and let it sit aside.
2. Puree the onions.
3. Blitz poppy seeds, cashew-nuts and desiccated coconut into fine paste.
4. Heat ghee in a heavy bottom pan. Add the whole spices – bay leaf, cardamom, cinnamon and cloves. Fry on low till aromatic.
5. Spoon in the pureed onions and fry till the water in the puree evaporates.
6. Add chili powder, turmeric powder and fry on low for a bit.
6. Slowly tumble in the marinated chicken and add the ground cashew-nut paste.
7. Stir well so the chicken is covered thoroughly in the mixture.
8. Check for seasoning. Add salt if needed.
9. Lid on and simmer on low till the chicken is cooked and tender.
10. Garnish with raisins, chopped cashews and serve hot with Parathas, lime wedges and slices of onions.