Tangy Garlic Chicken Wings with Lemon, Onion and Coriander Infusion

Seems like the New Year has just began, but in just a few more days we'll already be heading to the second month of this year.. I couldn't take any time, to do posting for the last two weeks. It is still a crazy schedule. How nice it would be to have one good "Robo" for each family to help us with our work & daily chores. LOL!!! Well definitely we are in the era of Robotics, Rocket Speed age. So this is not far.

There is small mis-happening in publishing this post. It happened one day that I typed the whole draft, intro & recipe and with a single click, everything vanished. Since that day I couldn't get this done and put it up on my space.

Well better late than never, here I'm now. I'm not much a fan of Chicken wings, in spite of all the hype about it...I had never included it in my menu..Much more when my "SBD", is strictly wing-free. But this time I couldn't resist but to befriend them when I found these on sale and made this unique wings casserole.

I envisaged the flavour of lemon garlicky wings, so put together the wings with pepper, garlic, infusing fresh lemon, coriander leaves, onion into it and it turned out delicious. The juices from the chicken, lemon and onion, keep the wings moist.The best way to relish this is directly from the casserole, dipping the wings with the tangy juicy gravy!!! yummy!!!!


Ingredients :
10 Whole Chicken wings
1 tsp Olive oil

To Marinate:
1 small Garlic pod crushed fine
2 Tsp Lemon Pepper powder(use the regular black pepper alternatively)
1 tsp fennel seed powder
1/2 tsp Cinnamon powder
1/2 tsp Cardamom powder (Optional)
(1 tsp Garam masala powder can be used instead of the above three powders too).
A pinch of Tumeric powder
1/2 cup Yogurt
1 Tsp olive oil
Chopped coriander
Salt to taste fresh

To Infuse :
1 Big Lemon, cut into circles
1 Big Yellow Onion sliced
1 Small bunch of Coriander leaves

Method:
In a large bowl combine chicken wings with all the ingredients mentioned in the "To Marinate"

Marinate for 2 to 3 hours in the refrigerator.

Preheat oven for 350F.

Moisten a large glass casserole with 1 tsp olive oil.

Place the marinated chicken wings in the casserole.

Now arrange the lemon circles and sliced onions in the gap between the wings.

Top with a layer the coriander leaves.


Broil the wings for 40 mins at 350F.

Roast for 10 mins at 400F chicken till reddish golden brown.

Insert a knife into one of wings to check whether done.

Remove from oven and serve warm along with the juices from the lemon and onion in the casserole.

Curried Turkey Wings - Kerala Style

Friends, thanks for playing the guessing game.. Well, what else this can be ... with christmas festive season just gone.. this can be nothing else than the traditional North America Bird must for any big Festive Dinner - "Turkey".

Yes, there is'nt any home in the western world which doesn't have Turkey on the table for they festive feasts. Be it Thanks giving, Christmas or Easter the family dinner is complete only with "Turkey". Back home in our house we use to make curry with Turkey. So a few times I cooked turkey curry here in North America too. And all the times I made it in kerala style, with lots of Coconut and coconut milk. To my joy the RCI this month was Keral Cuisine. So decide to send this Turkey Wings Curry - Kerala Style as one of my entries for ">RCI - Kerala.

In south India, especailly in Tamil nadu, we get to taste the best NV food in Kerala Restaurants, its like they both go synonamous..Their Pepper Chicken Masalas, Fish Gravies etc...I have been cooking all these delicacies these days from when the RCI -Kerala is annouced.

Cause turkey takes a long time to cook, cooking this in a Slow cooker Crock pot is the best. In my cause I was cooking a Christmas party dinner, so naturally the quantity was big, and my crock pot is not so big enough to hold the entire contents. So I didn't use my crock pot. But if you are not cooking for a big meal,Slow cooking will yeild good results.

Ingredients:
2 lb Turkey Wings/Turkey breasts cut into big or medium size peices

Whole Spices:
1 tsp Fennel seeds
3 - 4 Cinnamon Sticks
6 - 8 Cloves
4-5 green Caradamon pods
2 Star anise
3 - 4 Bay leaves

For Curry:
2 Tbsp Oil
3-4 big size Onions,
4-5 Green Chillies
1 reem of Curry Leaves
1 Tsp Garlic paste
1 Tsp Ginger paste
1/2 cup Tomatoe puree/Tomatoe Paste or 2 big Tomatoes Chopped
Salt to taste

Masala Powders:
1/2 Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp Chilly powder
1/2 tsp Garam masala powder.

For gravy:
1/4 cup yogurt
1 Tbsp Poppy Seeds(Ghas Khas) soaked in 4 Tbsp of water 2 to 3 hours and ground into a smooth paste.
1/4 cup Coconut Milk
1 cup Grated Coconut ground into a smooth paste

To Garnish:
1/2 cup coriander leaves.
1 Lime juice

Steps:
1. In a heavy bottom pot, add oil after heated and then add all the whole spices after the oil is heats up. Fry till color of the spices changes.
2. Add Onions, green chillies curry leaves and cook until the onions turn translucent and fully cooked.
3. Add garlic and ginger paste fry a little.
4. Add tomatoes or tomatoe puree, cook well
5. Now add the turkey peices and salt , mix well.
6. Add all the masala powders except the garam masala powder. 7. Mix well to coat all the turkey peices with the seasoning and the malsalas.
8. Add yogurt, and mix again.
9.Keep adding required amount of water for the meat to cook well
For Slow cooking Place the entire contents into a crock pot, and cook for 4 -5 hrs..and then follow steps 11 - 15.
10. For regular cooking, allow the curry to cook an hour.
11. Check to see if the meat is tendor. At this stage the gravy may still be very watery.
12.Once the meat is tendor add the poppy seed paste, coconut milk and the ground coconut paste.
13. This makes the gravy thick at once. Cook for another 5 minutes or till the raw smell of the poppy seeds and the coconut is gone.
14. Garnish with finely chopped coriander leaves
15. Remove from heat and add the juice of 1 lime.

This can be served hot with the Italian hard crust bread or our Indian Chapati/Roti/Parota or any seasoned rice.

This is one of my entries for
RCI - Kerala hosted by Curry Bazaaroriginally created by LakshimiK
JFI - Onion created by Indira and this month hosted by Radhi's Kitchen
Thick Spice - Garlic created and hosted by Sunitha's World