|Chicken with Whole Spices|
A few days ago, Hudson’s Canola Oil sent me a liter of the product and asked me to do a review. I am happy to say that I have been cooking with it, and love it because of its health benefits and no discerning smell or taste which might take away from a recipe. I like the fact that this oil can be used as sparingly or as generously without too much risk to your health.
The key to cooking this chicken is in the fact that I lied in the first place about everything being whole. There are a few things which were decidedly not whole. For example, the ginger. I hate getting pieces of ginger in my mouth while cooking. Also, the fact that the spices that should be whole… well, weren’t. I did not put them there. Mostly.
Also Garam Masala powder. I add a couple of teaspoons’ worth all the time to this and no one knows any different. Apart from that, this recipe is all about whole spices.
Marinade 1 kilo chicken with 3 tablespoon refined oil (I used the Canola Oil for this, and it worked out very well), 8 whole small onions (I like onions which are around 1 inch to 1.5 inch in diameter. Helps), 6 whole red chillies, 4 tablespoon beaten yogurt, 2 bay leaves, 1 tablespoon whole garam masala (2 sticks cinnamon, 6 cloves, 6 cardamom), 1 teaspoon ginger paste, 1 tomato cut in half, 10 whole cloves of garlic, salt, and 1 teaspoon sugar. Let rest for 6 hours to let everything settle down, so as to say.
Put the chicken in a heavy-bottomed pan with all the marinade, cover, and turn the flame to a simmer. Cook, untouched, covered for 35-40 minutes.
Remove cover, adjust salt, and sprinkle 1 tablespoon rosewater on top. Serve hot with rotis, parathas, rice or pulao. It is a hit every time.
The good news about Hudson’s Canola Oil is that its has very high MUFA content, lowest saturated fat, high Omega-3 content, and no trans fat, Euric acid, or cholesterol. At 495/- a bottle it might be steeper in price than the average oils you get in the market, but the benefits are definitely there.