Best 3 Kalonji Chicken Vijs Recipes

Discover the delectable flavors of Kalonji Chicken Vijs, a culinary masterpiece that tantalizes taste buds with its unique blend of spices and tender chicken. Originating from the vibrant streets of Mumbai, this dish is a harmonious fusion of Indian and Portuguese influences, resulting in a symphony of flavors. The star of the show is the kalonji seeds, also known as nigella seeds, which lend a distinctive nutty and slightly bitter flavor to the dish. Complemented by a vibrant array of spices like coriander, cumin, turmeric, and red chili powder, the chicken is marinated in a flavorful yogurt mixture, ensuring it remains succulent and juicy as it cooks. Accompanying the main course are two enticing side dishes: a refreshing cucumber raita, with its cooling yogurt and cucumber combination, and a tangy tomato chutney that adds a delightful sweet and sour dimension to the meal.

**Recipes included in the article:**

1. **Kalonji Chicken Vijs:** This recipe provides a step-by-step guide to creating the main dish, featuring a detailed explanation of the marination process and cooking instructions for achieving perfectly tender and flavorful chicken.

2. **Cucumber Raita:** A refreshing and cooling side dish, this recipe showcases the harmonious blend of yogurt, cucumber, and aromatic spices, resulting in a soothing accompaniment to the spicy chicken.

3. **Tomato Chutney:** Experience the tangy and sweet flavors of this chutney, made with fresh tomatoes, ginger, garlic, and a touch of jaggery for a perfectly balanced taste.

Here are our top 3 tried and tested recipes!

VIJ'S FAMILY'S CHICKEN CURRY

Vij's Family's Chicken Curry image

Vij's Family's Chicken Curry

Provided by Julie

Number Of Ingredients 16

Ingredients

1/4 cup canola oil (original calls for 1/2 cup-I also like using ghee)
1 large onion, finely chopped
1 cinnamon stick
4-5 garlic cloves, crushed
2 Tbsp grated fresh ginger
2 large chopped tomatoes (or a similar quantity of diced canned tomatoes)
1 tsp salt, plus more to taste
1/2 tsp ground black pepper
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp garam masala
1 tsp turmeric
1/2 tsp cayenne (or to taste)
2-3 lbs chicken thighs, with skin and bone
1 cup sour cream (not low fat)
1/2 cup chopped cilantro (including stems)

Steps:

Set a large, heavy skillet or braising dish over medium-high heat and add the oil; heat for a minute or two before adding the onions and cinnamon stick; sauté for about 4 minutes. Add the garlic, ginger, tomatoes, salt, pepper, cumin, coriander, garam masala, turmeric and cayenne. Cook the masala for 5 minutes, or until the oil separates from the masala. (I like adding a bunch of chopped cilantro stems here too.)
Remove and discard the chicken skin and add the bone-in thighs to the masala. Stir to coat them well and cook for 10 minutes, until the chicken looks cooked on the outside. Add the sour cream and a cup of water and bring to a simmer, stirring well. Reduce the heat to medium, cover and cook for 15 minutes, stirring once or twice, until the chicken is cooked through. Remove the cinnamon stick and set aside to cool slightly.
When the chicken is cool enough to handle, peel the meat off the bones, discard the bones and stir the chicken back into the curry. Refrigerate or reheat right away, stirring in the cilantro just before serving. Serves 6.

Nutrition Facts :

KALONJI CHICKEN - VIJ'S

Kalonji Chicken - Vij's image

I love every recipe from Vij's. I have not tried this one yet but it looked delicious. I reduced the amount of ghee from 5tbsp to 2 1/2. He also uses chicken thighs however, we prefer chicken breats.

Provided by mell_2

Categories Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 tablespoons ghee
2 tablespoons kalonji
1 tablespoon cumin seed
3 large onions, finely chopped
6 garlic cloves, finely chopped
2 tablespoons chopped fresh ginger
6 plum tomatoes, cut up and pureed
1 tablespoon tomato paste
1 1/2 teaspoons salt (to taste)
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 1/2 teaspoons garam masala
2 lbs boneless skinless chicken breasts
1 bunch fresh cilantro, chopped

Steps:

Heat oil in a wok or large deep skillet over medium heat. Add kalonji seeds and when they begin to sizzle add cumin seeds and allow both to sizzle for 45 seconds. (Don't let the cumin burn.).
Reduce heat and add onions. Saute for 10 minutes or until golden. Add garlic. Cook until garlic is golden, then add ginger, tomatoes and tomato paste. Stir well. Add salt, turmeric, cayenne and garam masala. Cook until oil separates from sauce, about 5 minutes.
Add chicken pieces and cook, uncovered, on medium heat for about 10 minutes, stirring occasionally. If the chicken or the sauce is burning, add 1/2 cup/125mL water. Cover and cook for 20 minutes or until chicken is thoroughly cooked. Stir in cilantro.

Nutrition Facts : Calories 275.8, Fat 9.8, SaturatedFat 4.3, Cholesterol 110.5, Sodium 789.2, Carbohydrate 12.3, Fiber 2.6, Sugar 5.3, Protein 34.2

VIJ'S YOGURT AND TAMARIND MARINATED GRILLED CHICKEN

Vij's Yogurt and Tamarind Marinated Grilled Chicken image

Here is another excellent recipe of Vikram Vij from his restaurant Vij's in Vancouver. Lots of flavor but very simple to make. I post it as it is originally, but I did cut down on the salt. The recipe said 1 1/2 tablespoon of salt! I think it was a mistake. I have after making it twice cut it down to 1 1/2 teaspoon. Feel free to use more. If you ever visit Vancouver BC...you must go to Vij's!!!

Provided by PetsRus

Categories Chicken

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup plain yogurt
1 tablespoon tamarind paste (Asian supermarket)
3 tablespoons garlic, finely chopped
1/4 cup canola oil
1 1/2 teaspoons salt (or to taste, see intro)
1 1/4 teaspoons ground cayenne pepper
1 tablespoon garam masala or 1 tablespoon ground cumin
2 1/4 lbs boneless chicken thighs, approx 6 oz per serving
1 lemon, cut into 6 wedges (optional)

Steps:

In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
Add the chicken, mix and make sure the chicken is covered with the marinade.
Cover and marinate for a minimum of 4 hours but 8 is prefered.
Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
Grill the thighs 2 minutes on each side, then again 2 minutes on each side.
Check or the thighs are done, if still pink continue grilling.
Serve with the lemon wedges.
Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more.

Tips:

To make the perfect Kalonji Chicken Vijs, choose high-quality chicken breasts or thighs for a tender and juicy result.
Use a food processor or blender to grind the kalonji seeds into a fine powder for maximum flavor infusion.
Be generous with the marinade; it helps tenderize the chicken and infuses it with delicious flavors.
Don't overcrowd the pan when cooking the chicken; it will steam instead of fry, resulting in soggy chicken.
Adjust the spiciness level by adding more or less red chili powder according to your preference.
Serve Kalonji Chicken Vijs hot with your choice of sides such as basmati rice, naan, or a refreshing salad.

Conclusion:

Kalonji Chicken Vijs is a flavorful and aromatic Pakistani dish that combines the unique taste of kalonji seeds with juicy chicken. With its crispy exterior and tender interior, this dish is a delightful addition to any menu. Whether you're an experienced cook or a beginner, this recipe provides step-by-step instructions to guide you in creating this delicious dish. Enjoy the explosion of flavors in every bite and impress your family and friends with your culinary skills.