Golmaal hai Bhai sab Golmaal hai...

So if you are wondering as to why is this post’s title, you must gear up for some serious Golmaal. This recipe is extremely close to my heart because, this is my first recipe in 2015 and I shared the love of my food and cooking with my beautiful family with this dish as New Year showered its light on us.

This dish is inspired by a beautiful Argentinean dish called Chimi Churi which is eaten like a dip (chutney), used as a marinade for meat, cottage cheese and is among the most popular dishes in Argentina. I saw Chef Vicky Ratnani make grilled paneer with the chimi churi and i instantly knew what my next dish was. But here comes the GOLMAAL, I follow this really pretty lady on facebook called Maria Goretti who is so passionate about cooking, you can see it in her food, there i saw a video of Chef Ajay Saxena making Chicken Cafreal, a beautiful Goan dish and i could see the similarity between the two dishes. The chicken cafreal has more dimensions to it because of the variety of spices that go into it and the chimi churi is a fresh and simple dish. I decided to add my own twist to this, keeping the main ingredients intact that is coriander and parsley and playing around with the other dimensions.

My family loved this dish; I hope you enjoy it too.

(Help me with a name guys)

Ingredients:-

·         Chicken(boneless)- 500 gms

·         Salt and pepper to taste

·         Baby potatoes-5-6

·         Baby tomatoes-2

·         Onion-1

·         Capsicum-1

·         Lettuce to garnish

·         Spring onion greens to garnish

For the marinade

·         Peppercorns- 10-12

·         Cinnamon- 1/4  inch stick

·         Cloves-4

·         Cumin seeds-2 tsps

·         Green Chillies-3

·         Dry Red Chilly-1

·         Ginger- ½ inch

·         Garlic-10-12 cloves

·         Onion-1

·         Dry Parsley-1 tbsp

·         Fresh Coriander- handful

·         Tomato-1

·         Poppy Seeds-1 tbsp

·         Capers-1 tsp

·         Juice of half a lime

·         Balsamic Vinegar- 1 tbsp

·         Olive Oil- 1 tbsp

·         Salt to taste

Equipments:-

·         Griddle pan

·         Satay sticks

Method:-

1.       Wash and marinate the chicken in some salt and pepper and set aside.

2.       Dry roast the spices in a pan, let it cool down and then transfer it into the blender. Add the other ingredients of the marinade to the blender and blend it into a fine paste.

3.       Gently massage the chicken with marinade and set it aside for about 30-45 minutes.

4.       Half the baby potatoes and marinate in the mixture for 5 minutes.

5.       Grease the griddle pan with some olive oil and add the potatoes to the pan while is chicken is marinating.

6.       Put the chicken into the satay sticks and on the griddle pan until they are cooked. Keep checking it and turning the sticks so that the chicken is cooked well.

7.       Sauté the onion florets, quartered tomatoes and capsicum in olive oil, season with some salt and pepper.

8.       Plate the dish with some lettuce and garnish with spring onion greens.

Special notes:-

·         Put the satay sticks in some cold water before putting the chicken into them.

·         Marinate the chicken for a good amount of time; it helps in the infusion of flavours.

·         Always dry roast your spices before using them, the flavours get enhanced in the dish.

·         Always use the griddle pan on a low to medium heat otherwise, the marinade will burn and the charred particles will spoil the dish.