Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp salt
- 1 cup water
- 1 tbsp lemon juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. In a spice grinder or mortar and pestle, grind the cumin seeds and coriander seeds until fine.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger to the skillet and cook for another minute.
4. Add the ground cumin and coriander, turmeric powder, chili powder, garam masala, and salt to the skillet. Stir well to combine.
5. Add the chicken pieces to the skillet and stir to coat with the spice mixture.
6. Pour in the water and lemon juice, and stir to combine.
7. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Garnish with fresh cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Fat: 10g
- Carbohydrates: 6g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or paneer for a vegetarian version.
- Vegetable oil can be substituted with coconut oil or ghee for a richer flavor.
- Lemon juice can be substituted with lime juice or vinegar.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and texture.
- Use different types of meat, such as lamb or beef, for a different flavor profile.
- Adjust the amount of chili powder to make the dish more or less spicy.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use fresh spices for the best flavor.
- Adjust the amount of water to achieve the desired consistency of the sauce.
Storage instructions:
- Store leftover Raskadam-Style Spicy Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the chicken over a bed of rice or with naan bread on the side.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of cucumber raita or mango chutney.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer the chicken for a few extra minutes to thicken it up.
- If the chicken is not cooked through, continue simmering until it is fully cooked.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Raskadam-style cuisine is a type of Indian cuisine that originated in the southern state of Karnataka.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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