Stages in Food Porn: Indian Honey Roast Chicken

There is porn. Sweaty bodies, grunting, thrusting and hair pulling, or whipped cream and strawberries. And then there is food porn. Glazed meat, sizzling, dressed and pulled meat, or whipped cream and strawberries.

For someone like me, who cares zilch about calories (but should, ideally), food porn will always trump over the sexual variety. I mean, can there be anything more satisfying than butter dripping over warm, garlicky potatoes. Or fresh bacon falling upon soft, poached eggs smothered in cheddar. Here are pictures (and a recipe to satisfy the flood of cravings that is sure to follow) for the hungry, little animal in you.

1. Fry the onions a little brownIMG_1173.JPG

Onions, cumin seeds, paprika, cardamom pods, a tiny bit of sugar. Saute them in hot oil, till the onions start turning yummy and a glorious caramel brown.

2. Add chicken marinated in heavenly goodness to the sizzling onions IMG_1175.JPG

Chicken legs (with or without skin), should be marinated for at least an hour or two before cooking. The marinade should be made with honey, fresh lemon juice, pepper, cayenne pepper, fenugreek leaves, a hint of oil, a bit of freshly pureed tomato and salt. If you wish, you could also add a little garam masala powder.

3. And we have magic, as the spices seep into the meat and release a delicious aroma IMG_1177-2.JPG

Let the chicken cook on all sides by periodically turning it in the pan. During the cooking process, the onions will continue caramelizing and they will impart a sweet, smoky flavor to the tender and juicy meat.

4. The queen of the night is barely minutes away from victory. IMG_1179-2.JPG

The chicken itself will start browning and at this stage, turn the heat down, because the onions will be heavily caramelized and a few will be charred. There will be a glazed look to the chicken. Prick it with a fork to see if it has cooked from the inside.

5. And we serve. Watch it vanish off plates and see people forget their manners, as they lick their fingers once the meal is done and there is nothing left for seconds. IMG_1206.JPG

Image-2.jpg

This is self-explanatory. Serve this gift of a delicacy with any Indian flatbread like naan, roti or even kulcha. But if that isn’t possible, you can go with steamed rice, mashed potato or soft white bread. Make this and let me know how it turns out for you.

Fun Fact: I use my Grandpa’s cooking techniques in this one. He passed away on the 29th of July 2016 and this is my way of making sure that I remember the wonderful things he taught me. This style of cooking is just the first in a long list of things I must remember.

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