Thursday, December 2, 2010


Thanks everyone for voting me to the top 9 on FOODBUZZ.

I got a couple of awards last weeks from foodie friends!! Thank you fellow bloggers (Dimah, Green girl and Mateja) for your generosity & encouragement!! I’ll do my list of awards as soon as I finish posting my party menu.

One more thing guys, I won’t be in touch with my blog for a week ( from tomoro until next friday) due to some travelling but don’t let that stop you from peeping in here and trying a few recipesJ.

So here is the second starter from our 4 course party menu - “Pan seared chicken marinated in Indian style spices and served with pickled green olives” J I have devised two dips to accompany our starter, one (Tamarind chutney) of which you can see in the picture and the other I’ll mention in our Tips & Tricks section.

When I say zero oil, I totally mean it!! I haven’t used any oil. It’s quick and simple too. Oh! N by the way you can coat your non stick frying pan with some butter, if you think it’s ok to have some extra but yummy caloriesJ.
Ingredients: (serves 6 to 8)
Chicken breast - 4 pieces washed and drained completely, diced into small 1 inch cubes
Pickled & deseeded Olives - half the number of chicken cubes
Salted peanuts for garnishing
Marinade for chicken:
Cayenne pepper/ chilli powder - 1 tbsp
Turmeric powder- ¼ tbsp
Garam masala powder- ¼ tbsp
Ginger garlic paste- ½ tbsp
Tamarind chutney:
Tamarind pulp - ½ cup
Water- ½ cup
Green chilli paste or chopped green chilli - 1 tbsp
Jaggery melted - ¼ cup brown sugar- 2 tbsp
A pinch of salt

1.      Marinate chicken and refrigerate for half an hour.
2.      Meanwhile heat tamarind pulp and green chilli paste in water till it cooks and thickens.
3.      Add brown sugar/Jaggery and stir till thickened sauce texture is obtained. Keep aside to cool.
4.      Heat a non-stick pan. Place the chicken pieces once pan starts heating. Cook on minimum heat till colour of meat starts changing to white.
5.      At this point turn side and cook till done.
6.      Serve with olives, garnished with peanuts and accompanied by tamarind chutney.

Tips & Tricks:
·         Don’t turn the chicken before it’s done or marinade will stick to pan.
·         The second dip I was talking about is a cup of hung curd seasoned with a teaspoon of pepper, 1 tbsp lime juice, 1 tbsp tahini and salt to taste.  

And by the way, use the optional dip only if you don’t like sweetness in your sauce, otherwise nothing beats the tamarind chutney J....mmmm!!
Lastly, pardon me if the picture look overtly yellow, those were click in the evening light, so I could not capture the perfect colour of my dishL!!
Will, do better next time, until then, Happy Cooking!!! J


  1. Tamarind chutney with those little chicken and olive sticks sounds just great to me! Zero oil too? Christmas is coming up - these'll be great to serve to our guests! :)

  2. I always look at your blog around dinner time which is a fatal flaw on my part. It leaves my mouth watering, my stomach growling and not nearly the time to go to the store to assemble the ingredients to make your fabulous dishes! This looks and sound fantastic. Love the flavor profile.

    Hope your travels will be safe and fun! Look forward to your return.

  3. This looks like they are ordered in a fancy, expensive Indian restaurant. Good job with the presentation. I bet it tastes great!

  4. Oh wow...looks and sounds great! Wonderful yummy photos!

  5. This chicken dish looks delightful. Beautiful photo too, really does it justice! Luna :)

  6. What a lovely presentation and the flavor combinations are just divine ^_^

  7. Tamarind chutney with chicken and olive sticks look picture perfect. You have a beautiful blog.

  8. Hope you have a wonderful trip :) Your recipe as always, looks delicious. Thanks for sharing.

  9. What a wonderful idea! Would be great at a dinner party...

  10. Gorgeous presentation!!! Looks delicious, too!!! Congrats on the Top 9 :)

  11. Wow, the food styling blew me away! I had to drop by after seeing this on Top 9. The seasoning and flavorings for the chicken seem so delicious, something I can definitely try at one of my dinner parties. Thanks for sharing the recipe!

  12. This is such a gorgeous and colorful dish, love the spices, and the presentation, is picture perfect.
    Congratulations on winning this for the Top 9.
    I'm very proud to have such a talented foodie certainly deserved the 1st spot in Top 9!

  13. I love tamarind, and I LOVE chutney! I must try this recipe. This photo is beautiful.

  14. I have an award for you! Please come by my blog and 'pick it up'. Congratulations! You fully embody the spirit of this award to me.

  15. Thank you guys...its soo gud to be back after a great holiday!!
    @Elisabeth: your comments are sooo encouraging!!
    @Boulder Locavore: thanx for that lovely award :)

  16. dude now the time is 930 night here....and i lost the interest in the normal food now after i have seen your dish... yummy

  17. how did you do that sauce pattern? also in another of your posts i saw a splashed sauce design. houz that??

  18. Hehehe..the pattern..well thicken the chutney to sauce consistency and use a spoon with a narrow tip to draw a zigzag pattern across the plate.
    the red one is maggie extra spicy chilli sauce. put a round blob on the plate and use a fork to draw curves outwards :)


Thank you for taking time out to encourage me! Every comment is heartfully read and loved! Please stop by again and again and again.....!!!

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