Well, it's Tuesday and time for another Guest Post @ Love2cook Malaysia.
My guest who made her way to my event today is none other than Rafeeda from UAE! I started to know Rafeeda when she left her comments under my posts. I then visited her newly born blog and came to know that this lady is an amazing cook. I don't only drool at her dishes but also like the way she writes her blog posts. She'd always thank her readers and friends among the bloggers for giving her full support and trust. That caught my heart!
Thank you dear Rafeeda for being my guest and sharing a yummy and mouthwatering chicken dish with us! Do you know chicken is my most favourite of all??? ^_^
Alright, now over to Rafeeda, the foodie and owner of The Big Sweet Tooth.
First of all let me thank you for accepting my request to do a guest post for you. My blog (sweettoothraf.blogspot.com) is not even a month old and I am super excited to be submitting a recipe to be posted on your blog. I just love your recipes and drool quite a bit on your cake pictures especially. If you ask me if I have tried any of your recipes, I have tried the sausage and shrimp stir fry, and I mixed that with pasta and it was absolutely amazing! I have also tried the moist chocolate cake and it was yummy. Next, I have in my list to try the Horlicks brownies, which I may be able to try once my HB allows me to get the bottle of Horlicks into the home. He thinks that rather than me giving it to the kids, I may just go ahead and dump it into my system!!! :)
My name is Rafeeda. An Indian, or to be more specific, a Keralite residing in Dubai, UAE - we are always called Malabaris over here, the Arabs just love to call us so!!! :) I'm a full time working mother with two beautiful daughters and definitely I feel blessed to have my HB who has been a big support throughout. My blog started after months of contemplation whether to start an exclusive cooking blog, as I do not consider myself a blessed cook, but then I realized that the more I share, the more I will be able to learn from many other fellow bloggers all around the world.
OK, the recipe I wish to provide you is basically Kerala fried chicken, but baked. Even though I love chicken in any form, the idea of deep frying really gets me off. It scares me... the enormous amount of oil to be used kind of puts me off. Ever since I bought my microwave grill convention oven, I've been baking my chicken and it is as good as the fried ones. Maybe, not as tasty, but then the feeling of it being healthy is definitely a big yes.
BAKED CHICKEN, KERALA STYLE
- 1 kg chicken drumsticks
- 2 tsp Kashmiri chilli powder
- 1/2 tsp red chilli powder
- 1/2 tsp black pepper powder
- 1/2 tsp turmeric powder
- 3/4 tsp garam masala powder
- 1/2 tsp fennel powder
- 1/2 tsp cumin powder
- 1/2 tbsp coriander powder
- 2 tsp ginger paste
- 2 tsp garlic paste
- 3 tbsp vinegar
- 1 tsp salt (to taste)
- Coconut oil, as required
- A handful of curry leaves
- Remove the skin of the chicken and wash properly, pat dry. Slit on both the side of the drumsticks.
- In a pan, combine all the other ingredients to form a thick paste - there is no need to add water, since the ginger-garlic paste and vinegar will act its part.
- Put the chicken into the mixture and nicely rub into it, ensuring proper coating. Marinate the chicken for a minimum of one hour, or overnight for the best results.
- Preheat your oven to 200 degrees. Arrange the drumsticks on your roast pan, drizzle coconut oil on top and bake/ grill your chicken till done. Ensure to turn the chicken around during the midst of the session and drizzle some more coconut oil on the other side.
- I baked the chicken for approximately 50 minutes till done. During the last 5 minutes, sprinkle curry leaves on the chicken and bake for the 5 minutes.
NB: Please do not overbake the chicken, as it tends to dry out. To check its doneness, poke a knife into the flesh of the chicken. If juices are oozing out, it is done!
This recipe can be used for whole chicken as well. I've used the spices as per my family's tastes, you can add more chilli powder/ pepper powder if you like it to be more spicy. Enjoy the chicken with chapathis or hot Kerala porottas!!!
Tip: Either you can use the stock in the pan as it is or you can chop some onions, capsicum and frozen vegetables and stir fry along with the stock for some yummy sides.
Aaaahhh how delicious2 thumbs up for you Rafeeda!!!
Do you want to be my guest? Then write a guest post for me! Please check Guest Posting @ Love2cook Malaysia for more details.
Guest #1 ~ Amelia
Guest #2 ~ Veena