The mistress of spices!

Being a complete food freak, who loves trying new cuisines and places above anything, I am always open to discovering new tastes and learning new things about different communities and cultures. There may be religious and ethnic reasons for saying no to a few food items but otherwise everything finds its place in my stomach.

And it is actually quite easy to please me - let it be plain noodles with a quick tomato sauce or a good toasted slice of bread topped with melting cheese, even the simplest of a culinary endeavour is enough to make me drool like a puppy (PROVIDED the food on the plate is not moving, doesnt have flapping wings or something similar and is not hurting the religious spirit in me).

But like most of you, its usually my mood that dictates my choice of cuisine when cooking a regular meal for the family (or dining out in a restaurant). I like dabbling in new flavours or things what I am not an expert in but yes, if theres something I can tackle well in cooking, it is the choice and amount of right spices:)

Yes, you got it! The inherited love for the hot and bold ingredients is something in myself I am really proud of. Sure, it may not have been the greatest quality as almost every girl of my ethnic background has it running in the blood but each time I put in my freshly ground home-made garam masala to a dish, its rich fragrance and gentle taste makes me feel like such a cook that my soul automatically feels compelled to say a little prayer for all my great south-asian ancestors....

I have already shared a few recipes for desi appetizers and dessert on the blog but here comes the main course:

Creamy Fenugreek Chicken Karahi


Ingredients:

350 g boneless chicken

For the marinade:

1 tsp lemon juice
1/4 tsp home-made garam masala
1/4 tsp red chili powder
1 tbs corn flour
1 tsp garlic paste
1/2 tsp chopped fresh green chili
Salt

For the masala curry:

1/2 cup oil
2 large onions
3 tbs yoghurt
1 tbs tomato paste
1/4 tsp red chili powder
salt
1/4 tsp turmeric powder
3 tsp ground almonds
1 1/2 tsp dry fenugreek leaves
1 cup water
1/2 cup heavy cream
1 cup cherry tomatoes (optional)
1/4 tsp red chili flakes (optional)
1/4 tsp garam masala (optional)
chopped green chillies and fresh green corriander for garnishing

Marinate chicken with the above given ingredients and set aside for atleast 30 minutes.


Peel and slice the onions.

Heat oil in a pan and fry the onions until light golden brown in colour.

Take out the onions and make a paste using an electric blender. Now fry the marinated chicken in the same pan and remaining oil, you had used for browning the onions.

Fry for a while until chicken changes its colour. Add in yoghurt.

Add in all the spices (except for fenugreek and chili flakes), onion paste, almond powder as well as the tomato paste.

Fry for a while and then add about one cup of water. Stir a bit, add in the crushed fenugreek leaves and cover the pan with a lid for a few minutes.

Add the cherry tomatoes, chili flakes and heavy cream.

Turn off the heat, sprinkle garam masala on top and garnish with chopped fresh green chilies and corriander.

Serve hot with fresh naans. Wahhhhh....:DDD

Now in case you want to know, from where did I get these fresh naans in Germany???? What do you think, if I can make such mouth watering curries, wouldn´t I also be putting some effort in making the best accompaniment to them. The naans too are fresh from my kitchen, or to be more precise, direct from my pressure cooker;)

Have a spicy day you all!!


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