Ok guys! I'm back with a small spot of inspiration with a dish that I made last weekend. Unfortunately I've taken I didn’t have time to take a photo, but hopefully will remember to take photos of the dishes I make in the future.
So basically this was a dish that my mom used to make for us when we were little and was always well loved and well received in the family. Recently my sister has turned vegetarian so whenever she comes over I start to get nightmares about what to make for her. So this weekend was again the usual dilemma when Sarah (my sister) decided to come over for Sunday Lunch. I kept wondering what I should make for her and then suddenly the inspiration came to me! Why not make a dish that my mum used to make and we all used to love but fill it instead with all the vegetables that Sarah likes? When in theory this was a great idea, this can’t really work in all cases.
So I’m going to give you guys both the chicken and the vegetarian recipes so that you can make this easy dish. For the vegetarians, you will need only like 15 – 20 minutes baking time but for the non vegetarians, you will have to put the chicken in the oven for at least 40 – 45 minutes for it to be cooked through so keep those timings in mind.
Shahi Baked Chicken
400 gm Boneless chicken breasts cut into medium cubes (you can use chicken on the bone as well if you like or prefer that)
The chicken will be marinated in the following for 2 hours:
1 tsp kashmiri mirchi powder (if you’re abroad use paprika powder)
2 capfuls vinegar
200 gm yoghurt (150 gms hung yoghurt)
2 tsp ginger juice (grate ginger, put in a cloth and squeeze out juice)
1-2 tsp salt or to taste
White Sauce:
I normally use olive oil and whole wheat flour for my white sauce to make it healthier so you can follow this recipe or any white sauce recipe that you feel is good and works for you
2 tbsp olive oil
4 heaped tbsp whole wheat flour
400ml milk
Heat olive oil, sauté the whole wheat flour till it gives off a lovely crisp aroma and then pour the milk in. season with salt, pepper and a little nutmeg powder. If you get white sauce with lumps, don’t worry just whizz it with a hand blender and that will do the trick!
For the garnish you will need: grated cheese and coriander chopped
Method
Take a baking dish, arrange the marinated chicken pieces at the bottom of the tray, pour white sauce on top and if you like grate cheese on top. Bake it at 180°C for 30 minutes if it’s boneless and 45 minutes if it’s with bone.
Top with chopped coriander leaves and serve nice and hot. It’s really as easy as that! With just a little pre preparation you have a really quick and delicious dish
Shahi Baked Vegetables and Paneer
1 packet (around 5 pieces) baby corn chopped
6 – 8 mushrooms roughly and largely cut into halves or quarters
The vegetables will be marinated in the following for 10 minutes:
1 tsp kashmiri mirchi powder (if you’re abroad use paprika powder)
2 capfuls vinegar
200 gm yoghurt (150 gms hung yoghurt)
2 tsp ginger juice (grate ginger, put in a cloth and squeeze out juice)
1-2 tsp salt or to taste
200 gm paneer or cottage cheese (if you don’t have this and want to just use vegetables, if you want to add more vegetables instead also you can go ahead the vegetables and paneer together should be around 300 – 400 gms total)
White Sauce:
I normally use olive oil and whole wheat flour for my white sauce to make it healthier so you can follow this recipe or any white sauce recipe that you feel is good and works for you
2 tbsp olive oil
4 heaped tbsp whole wheat flour
400ml milk
Heat olive oil, sauté the whole wheat flour till it gives off a lovely crisp aroma and then pour the milk in. season with salt, pepper and a little nutmeg powder. If you get white sauce with lumps, don’t worry just whizz it with a hand blender and that will do the trick!
For the garnish you will need: grated cheese and coriander chopped
Method
Take the paneer and cut it into cubes, put some salt, pepper and chilli powder on top and mix lightly. Lightly sauté the paneer in a pan till it’s golden brown.
Take a baking dish, arrange the marinated vegetable pieces at the bottom of the tray. Top this with your sautéed paneer and then pour white sauce on top. If you like grate cheese on top. Bake it at 180°C for 20 minutes
Top with chopped coriander leaves and serve nice and hot. It’s really as easy as that! With just a little pre preparation you have a really quick and delicious dish
