Spicy Grilled Chicken Legs

I have been struggling since the past 10 years and it looks like a twisted dark and tragic tale of continuous suffering. It is not like I haven't seen good days but the bad ones weigh out them beyond a reasonable proportion.

The worst part of it is that I cannot make anyone understand what I go through emotionally because only I have been through it and it is very unexpectedly bizarre to understand for a person who has not experienced such.

This time right now is very difficult for me and I can't explain because the people around me cannot understand so how would I make a couple hundred strangers understand this.

I might or might not make any recipes anymore but one thing is for sure. For quite sometimes everyone is going to see very less of my food on their timelines but I promise I will be back after that with a youtube channel.

Moving onto today's recipe it is very easy to make unlike my life. Spicy Grilled Chicken Legs is a recipe I saw on Sanjeev Kapoor's youtube channel. Super easy to make and extremely spicy. I mean it is "blow you in to pieces" spicy.

INGREDIENTS:

8-12 chicken legs with or without skin (make slits on the meaty parts)

8-10 Kashmiri dried red chilies or (you can use 3 teaspoon of Kashmiri red chili powder)

Salt to taste

1 tablespoon lemon juice

1 teaspoon coriander seeds

1 tablespoon chopped garlic

Crushed black peppercorns to taste 

Oil for greasing 

First we would marinate the chicken in salt and lemon juice. Keep it separately for at least 20-30 minutes.

Start preheating the oven at 180 degrees.

Now you make the red chili paste by adding dried red chilies or red chili powder with garlic pods, whole coriander and a little water to the mixer.

Apply the paste on the chicken and coat the chicken completely.

Place the chicken on a greased baking tray covered with aluminum foil and put it in the oven.

Bake for 15 minutes, flip it over and then again bake for another 10-15 minutes and chicken legs are perfectly done and tender.

I suggest you squeeze some lemon juice over them and have it with naan and raita.

Mutton Malai Boti

From a very long time many people have been telling me to make this but I was being a bit inconsiderate of their requests.

My previous recipe for Chicken Malai Tikka was liked by a lot of people and the response was amazing so I decided that I need to give this a try as well. This recipe is none other than Mutton Malai Boti.

To make my version of this luscious BBQ specialty you need to make a paste by grinding 1/4th bunch of coriander, 6-8 green chilies, 1 inch piece of ginger and 4 garlic cloves with some water.

INGREDIENTS:

2 tablespoon papaya paste

2 kilogram boneless mutton cut in 1 inch or slightly bigger cubes

1 teaspoon garam masala

2-3 teaspoons salt or as per taste

1 tablespoon cornflour 

half cup yogurt 

half cup cream

half cup of green paste

1 teaspoon crushed red chilies 


1 teaspoon red chili powder

1 teaspoon black pepper powder

It is very simple to make. 

Put the meat in a deep bowl.

Add all the ingredients to the meat and mix everything properly.

Cover the bowl with plastic sheet or aluminum foil.

Let this marinate for 4 hours to preferably overnight.

I let it rest overnight.

Some people told me that the marinade is too thin or watery but when you will give it propery time to marinate, the meat will absorb a lot of it and the marinade will thicken,

After a full night of marination my meat looks something like this.

NOW THERE IS A BIG PROBLEM!!!

I do not have a desi grill or even a smoke to make this the way it is supposed to.

BUT WHEN ONE DOOR CLOSES EVERYTHING CLOSES AND YOU SPEND THE REST OF YOUR LIFE IN ETERNAL DESPAIR.

Joking ! You can always make this in an oven by broiling it.

Preheat the oven on broil at 400 degrees. Will take around 10-20 minutes depending upon your oven/

After preheating take a baking tray, cover it with aluminum foil.

Spray or brush some cooking oil on it.

Place the marinated meat on it and out it in the oven for around 20-25 minutes.

Take out the tray and flip all the pieces of meat. Broil it for another 15-20 minutes and Mutton Malai Boti is ready to be served.

Serve it over some fresh lettuce and slices of onion and sprinkle some chopped coriander on it. Have it with chatni, naan and I promise you that you will love me forever. JOKING! There is nothing like love.

Desi Fish Curry

Fish is said to be the food of the wise. Maybe it is or maybe I just made this up like right now because a lot of wise men have said different things regarding fish.

At one instance a wise man said "Fish in the sea, you know how I feel." and those who follow me since the start know how much I love and adore fish in my food.

At another instance a wise man said "Fish nahi teh kuj nahi." EXACTLY !!! NO FISH NO LOVE NO LIFE.

Previously I was making fish biryani when I was stopped by I do not remember who but she asked me to tell her how to make it in curry style. So here it is ladies and gentlemen.

I want to thank that person whoever it was that suggested towards making this recipe. Mom used to make it for dad specially and would save a portion for me. A lot of nostalgia and flavor this has brought me and I have started to talk like Yoda.

INGREDIENTS:

800 grams or 4-6 big pieces of your choice of fish (boneless or with bone)

4 medium tomatoes finely chopped

4 teaspoon of ginger garlic paste (2 for fish marination and 2 for gravy)

salt to taste

3 teaspoon red chili powder

3 teaspoon coriander powder

1 teaspoon turmeric powder (half for fish marination and half for gravy)

1 teaspoon whole cumin or zeera

2 tablespoon lemon juice

Pinch of mustard seeds

First we need to marinate the fish in vinegar (so the smell of the fish goes away) pinch of salt, half teaspoon of turmeric and 2 teaspoon of ginger garlic paste. Keep it away for 10-15 minutes.

Fry the fish on medium high heat until both sides are golden brown.

Take the fish out of the pan and add 3 tablespoon of oil to the same pan or a shallow pan.

Turn the heat to medium and add cumin and mustard seeds into the oil. Let it fry for 30 seconds and add chopped tomatoes.

Add salt, red chili powder, coriander powder, the remaining turmeric and ginger garlic paste.

Fry and mash the tomatoes with the spatula for 2-3 minutes.

Add a glass of water to the pan, cover with lid and cook on medium heat for 5-7 minutes.

Take off the lid and see if the oil is surfaced then your masala is ready, add the cooked fish in the pan, cover it with masala. Add one and a half glass of water.

Cook till the water boils. Lower the heat, cover the pan with a lid and simmer it for 7-9 minutes.

Uncover the pan, add lemon juice and give this a stir. Fish curry is ready to be served.

Have with na'an or khameeri roti and I promise you will love it and also love me. There is nothing like love jbtw.