Recipe: Honey Glazed Chicken with Sesame and Cinnamon
Indian food is the nations favourite cuisine and with its ever-growing popularity people are experimenting with new flavours, spices and technique to master the cuisine. We have the perception of Indian food that its unhealthy and too spicy for our delicate stomachs to handle, but there is an ever-growing supply of people wanting to learn new method and techniques to make Indian food at home more than ever, and adapt the heat level and substitute ingredients to suit their lifestyle. There are an array of youtube videos to explore, from your aunt down the road with one hand on her phone and the other hand teaching you the art of frying onion bhajis, its such a skill but they are the true stars of our culinary journey. Most of the recipes have been passed on from generation, but we have learnt to adapt them to suit how we want to eat the cuisine today. It’s about home cooked food and ditching the ready made curry sauce, experimenting with an explosion of spices, and getting creative in the kitchen.
People assume that Indian food is a difficult feast to conquer at home. Just seeing the amount of spices to choose from, is enough for someone to just pick up a jar of ready made curry sauce! But it doesn’t have to be that way. In India for centuries till this present day, we cook with fresh ingredients and a small array of spices that are easily accessible. From using spices it can be overwhelming but once you’ve mastered a few masala bases, and the key spices, you will feel much more confidant using them on an everyday basis.
We all lead that busy schedule, whether it be work, or being a parent, we sometimes have our creative young palettes to entice, but how do we do that? How do we explore Indian food without over complicating the process? Here’s a recipe to help inspire you in the kitchen and really demystify Indian cooking to be simpler, healthier and just that bit tastier!
Honey Glazed Chicken with Sesame and Cinnamon
8 large chicken drumsticks, or thigh.
1 tsp. salt
1 tsp. black pepper
1 tsp. honey
1 tsp. garam masala
1 tsp. cinnamon powder
½ tsp. turmeric
1 tsp. sesame seeds
4 cloves garlic
1 thumb size ginger
2 green chilies
2 tsp. of low fat yogurt
2 tsp. of olive oil
1. Start by taking a large bowl and making the marinade. Add the salt, pepper, honey, garam masala, cinnamon powder and turmeric. Then peel the garlic, ginger and remove the stems from the chilies. Blitz together to form a paste and add this to the bowl. Then add the yogurt and mix together. You can make the marinade for the chicken the night before, and the flavors will intensify. Rub this marinade into the chicken and sprinkle with sesame seeds.
2 Oil a baking tray and place the marinated chicken on top. Then cook in the oven for 20 minutes at 200 degrees, turning occasionally.
3 Once golden in colour, remove from the oven and let the chicken rest for five minutes on the tray. Serve warm or cold with a wild rice salad.
Tip: Tear up the chicken, and add to pitta breads with some carrot and cucumber raita for lunch the next day.
For more recipes and to learn the art of Indian food, please visit my site and cookschool for further information. www.britishindiankitchen.com
By Sunita Solanki
Founder of British Indian Kitchen