Horns up and welcome to Headbanger’s Kitchen! Chances are if you’ve ever heard of the show or watched an episode, it’s probably me sitting down with Mark Morton and Randy Blythe from Lamb of God and talking about everything under the sun, and then finally watching them taste a ‘Black Label Chicken Curry’ prepared by yours truly.
Before we drive right into that curry, let me introduce myself. I’m Sahil Makhija, better known as ‘Demonstealer‘ in my local metal scene. As a young, naive, and not well read 16 year old metalhead who was heavily into black metal, I chose to emulate my idols and find a stage name for myself. Demonstealer won over Demonslayer which kind of extended the threshold of cheesiness that even my power metal loving side could not deny, thus I was self name, ‘Demonstealer’. You might have seen my ugly mug in Sam Dunn’s Global Metal Documentary in 2007 and you perhaps have heard of my bands Demonic Resurrection, Workshop or Reptilian Death, or in the most recent news about my solo album with George Kollias on drums. That pretty much covers who I am and what I do with metal music.
Let’s talk a bit about my food side. As a fat kid, food was love and love was food. I harboured dreams and desires to be a chef and open my own place. This ambition was cut short when I started to develop an interest in computers and then finally that turned into metal music and the food dream was forgotten. A man must eat though, and so I continued to enjoy good food and cook occasionally till about 2007 when my girlfriend gave me a gift, a phone with a camera. Food pictures and Facebook notes began and there was some good encouragement from friends and fans alike. In 2010 I decided to perhaps start making those Facebook recipe notes into videos. Thus the idea for Headbanger’s Kitchen was born! The show started in 2011 and has changed shape and form over the years, but enough jibber-jabber. On to the recipe!
BLACK LABEL CHICKEN CURRY
– 1 full chicken, cut and skinned
– 2 chopped onions
– 3 chopped tomatoes
– 1 cup yogurt
– 4 tbs ginger garlic paste
– 1 bunch Coriander
– 2 tbs oil
– Bay Leaf
– Cumin Seeds (Jeera)
– Garam Masala
– Red Chilli Powder
– Turmeric (Haldi)
– Coriander Powder (Dhaniya)
1. Cut, clean and score the chicken pieces.
2. Mix the yogurt, 2tbs ginger garlic paste, salt, garam masala, chilli powder, turmeric and coriander powder in a bowl.
3. Add chicken to the mixture, marinate well and refrigerate for 2hours.
4. Heat the oil and fry the cumin seeds, black peppercorns and bay leaf.
5. Add in the onions and cook till translucent.
6. Add the ginger garlic paste, cook for a minute and add the tomatoes.
7. Cook for 3-4 minutes and add all the masalas and salt.
8. Allow to cool and then blend to a fine paste.
9. Cook the blended mixture for 2 minutes before adding the marinated chicken.
10. Cover and cook on a medium heat for 15 minutes, stir occasionally.
11. Add corriander, stir and cook for another 2-3 minutes.
12. Serve with steamed rice.
So that’s it, pretty simple and easy to make. Of course it was quite something to watch Mark and Randy enjoy the food, however it’s best you watch the episode to see their reaction to the food.