Fried Chicken with East Indian Bottle Masala and Green Paste

This fried chicken recipe beautifully highlights the richness of East Indian Bottle Masala. Infused with the freshness of coriander and the subtle heat of green chilies, this dish brings a perfect balance of spice, sweetness, and depth. The addition of whisky enhances the marinade, making the chicken incredibly flavourful and tender. Shallow-fried to golden perfection in ghee, this dish is an absolute delight, served alongside a rich and flavourful gravy made from the reserved marinade.

Ingredients for Marinade

• 100 gms coriander leaves

• 3 green chillies

• 1 tbsp ginger garlic paste

• Salt to taste

• 1 tbsp honey or brown sugar

• 3 tbsp East Indian Bottle Masala

• ¼ cup whisky

Preparation: Grind the coriander leaves and green chillies into a paste. Mix this with the rest of the ingredients to form a flavourful marinade.

Chicken

• 1.2 kg chicken pieces (legs and breast or breast pieces)

Method

1. Coat the chicken pieces well with the prepared marinade and let it rest for an hour.

2. Heat some ghee in a pan and shallow fry the chicken pieces until golden brown and cooked through.

3. In the same pan, add the reserved marinade with a little water and cook until it forms a thick, rich gravy.

4. Serve the fried chicken hot with the flavourful gravy on the side.

This dish is best enjoyed with warm parathas, rice bhakris , soft bread, or a side of fragrant rice. The deep flavours of East Indian Bottle Masala and the refreshing green paste make this a must-try recipe for any fried chicken lover!

Coconut Rice

Ingredients

• 3 cups basmati rice

• 3 bunches of spring onion greens, finely chopped (reserve ½ cup for garnish)

• 1 stock cube

• 200 ml coconut milk

• Hot water, as required

• 1 tsp coriander powder

• ½ tsp cumin powder

• ½ tsp garam masala powder

• 3 green or red chilies, finely chopped

• 1 bulb of lemongrass, lightly mashed

Method

1. Wash and soak the basmati rice for 15–20 minutes, then drain.

2. In a vessel or a pan , heat a little oil or ghee. Add the finely chopped spring onion greens (reserving ½ cup for garnish) and sauté for a minute.

3. Add the chopped chilies, coriander powder, cumin powder, and garam masala powder. Stir well.

4. Crush the stock cube and mix it in. Then, add the lightly mashed lemongrass bulb.

5. Add the rice and stir gently.Pour in the coconut milk and enough hot water ( 1inch above the rice)

6. Once it begins to boil , cover and let it cook on low heat until the rice is fully done and all the liquid is absorbed.

7. Once cooked, fluff the rice gently with a fork and discard the lemongrass bulb.

8. Garnish with the reserved ½ cup of finely chopped spring onion greens.

Garlic Butter Corn on the Cob

Ingredients

• 2 corn cobs, chopped into 4 pieces each

• 8 cloves garlic, finely minced or grated

• 2 tbsp butter

• 1 tsp coarsely ground pepper powder

• Salt to taste

Method

1. Bring a pot of water to a boil, add the corn pieces, and cook until tender. Drain and set aside.

2. In a pan, heat the butter with a little oil to prevent burning.

3. Add the minced garlic and sauté on low heat until fragrant and lightly golden.

4. Stir in the coarsely ground pepper powder and salt. Mix well.

5. Toss the boiled corn pieces in the garlic butter mixture, ensuring they are well coated.

6. Cook for another minute, stirring occasionally, to let the flavours infuse.

Serve warm and enjoy this buttery, garlicky delight!