Thursday, December 4, 2008
Ajwaini grilled chicken
My most lingering memory of ajwain is the ajwain kadha that we were made to drink in childhood whenever we had any stomach problem. It is excellent in alleviating indigestion and flatulence, my mom would aver, over my loud words of protest at having to drink the revolting concoction.
Today, I agree whole-heartedly with her. And while I haven't subjected my 3 year old daughter to the kadha yet, whenever she has a cough and/or a cold, I roast ajwain over a pan and make her inhale the fumes. It helps.
Because of its flatulence - reducing effects, I use it regularly in cooking legumes, especially chhole. But, I did have my reservations tasting it when I first came across ajwaini chicken...ajwain with chicken!! But I loved it and have gone on to make this quite often.
5 chicken drumsticks, skinless
for the marinade:
3 tbsp yoghurt
1 tsp chilli flakes
1/4 tsp turmeric
1.5 tsp ginger - garlic paste
1.5 tsp vinegar/ lime juice
2 shallots finely chopped
1 tsp ajwainsalt to taste
1/2 tsp ajwain
2 tbsp oil
Mix all the ingredients for the marinade. Make a few slits over the chicken and apply the marinade; let the chicken marinate in the fridge for about 5-6 hrs. Half an hour before cooking, remove from the fridge, allowing it to come to room temperature.
In the meantime, prepare the oil for basting: Roast the ajwain on a pan for a half a minute or till it starts to change colour. Add the oil and let the seeds fry for a minute (should you think that the ajwain is burning, switch off the gas). Let it sit for half an hour.
Pre-heat the oven on the grill setting to 180 deg C and cook the chicken for about 20 mins (turn it over atleast twice), or till the juices run clear, basting occasionally with the ajwain oil and the remaining marinade.
It is not just about the ingredients or the recipe, good food happens when it is served with love!!
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