Tag: Chicken

Zafrani Murgh Korma


Its a creamy chicken curry with a delectable nutty taste. The addition of saffron gives this dish a lovely colour and aroma.

Korma is a popular technique of braising meat with yogurt, cream, and mixture of spices, combined with yogurt kept below curdling temperature and carefully added with meat juices.

It is cooked slowly on a low flame for a longer period to attain various flavours of the spices.

It  is primarily prepared with cashew nuts,  onion paste , ghee and yogurt and saffron.

do check my  other korma recipe Safed Murg Korma

3 tbsp clarified Butter (Ghee)

3 tbsp Vegetable oil

2 Onion

1 kg Chicken Curry cut

5-6 green cardamom

1” Cinnamon stick

4-5 cloves

Red Chilli powder 1 -2 tsp

10-15 Saffron strands  (Soaked)

1/4 cup Fresh cream 

1 tsp screw pine Essence (optional )

for Korma Paste

1/4 Cashew Nut (Soaked ) 

1 inch Ginger 

5-6 cloves Garlic

1 /4 cup Yogurt + 2tbsp 

Salt to taste

1tsp Caraway Seeds (shahi jeera) 

water or milk (as required consistency)

Method

Marinate Chicken with 2 tbsp of yogurt ,Red chilli powder and salt .
Heat ghee and vegetable oil in a pan.Add onion and Fry till it becomes golden in color .Remove and keep aside .

Add chicken and fry on high heat for 3-4 minutes or till it half done.

Make a Smooth paste of cashew nuts, fried onion ginger , garlic and caraway seeds with yogurt with water (initially don’t add water add later while grinding) .

add dry spices in chicken (green cardamom ,Cloves , Cinnamon stick  & Bay leaf )

add paste it in the pan.Fry for 3-4 minutes.

Add water and cover the pan and cook the chicken until it’s done.

Add soaked saffron ,fresh cream and cook for 2 minute .turn off heat .
at last add Screw pine essence for aroma.

Serve with Naan/Roti /paratha.

Tips :Adjust quantity of salt as we added during marination.

Instead of  cashewnut one can use Almond (Soaked & peeled)

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Safed Murg Korma


 

White Chicken Korma, also called as chicken in white gravy a mild tasting curry recipe.  This easy chicken recipe has cashewnut and poppy seeds which makes the curry creamy and delectable. It  is primarily prepared with cashew nuts, poppy seeds, milk, ghee and yogurt.

The regular spices that we add in other curries are not added here. The spices like red chilli powder, black pepper powder or turmeric are totally not added in this curry.

These spices generally give the dish it’s color. But here we Didn’t used  them at all and added white pepper powder with green chilli.

3 tbsp clarified Butter (Ghee)

3 tbsp Vegetable oil

2 Onion

1 kg Chicken Curry cut

15-20 Cashew Nut

2 tbsp Poppy seeds

4-5 Green chilli

1 inch Ginger

5-6 cloves Garlic

1 cup Yogurt

Salt to taste

1/2 cup Milk

1/2 tsp Garam masala powder

2 tsp Lemon juice

1/2 tsp White pepper powder

1/4 cup Fresh cream(optional )

Method

Heat ghee and vegetable oil in a pan.Make a paste of onion and in a pan ,cook till raw flavor of onion goes off .
Add chicken and fry on high heat for 3-4 minutes.
Make a paste of cashew nuts, poppy seeds, green chilli, ginger and garlic and add it in the pan.Fry for 3-4 minutes.
Whisk yogurt and add it in the pan along with salt and cook for 2-3 minutes.
Add milk and cover the pan and cook the chicken until it’s done.
Add garam masala powder, lemon juice, white pepper powder and fresh cream and cook for 2 minute .turn off heat .
Serve with Naan/Roti /paratha.
Tips :Adjust quantity of white pepper powder & no of chillies as per your own tastebuds
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Chicken Noodles


Stir-fried Noodles with Vegetables ,Chicken & Seasoned.Serve with Any Gravy .

ingredients

1 packet noodles (boiled, drained in cold water and tossed in 1-2 tsp oil) read instruction behind packet
1 cup spring onion
1 onion sliced
2 cups vegetables (carrots, beans, cabbage )
1 tsp soy sauce
1/2 tbsp vinegar
pepper powder as required (optional)
salt as required
1 1/2 oil
chicken chunks (cooked)
METHOD
Heat a tbsp and a half of oil in a large wok and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high.Add the rest of the vegetables and toss them on high heat ,Add salt, pepper powder, soy sauce and combine. Add the drained noodles and combine well.Add vinegar and toss the noodles and vegetables on high heat for a few seconds.now add cooked chicken chunks.cooked for 2-3 minutes Turn off heat. Serve hot !!!

by Categories: Indo ChineseTags: , , , 2 Comments

Butter Chicken


Butter chicken or murgh makhani is an Indian dish  of chicken in a mildly spiced curry sauce.Chicken is marinated for several hours in a Yoghurt and Indian spice mixture. The chicken is usually cooked in a tandoor but may be grilled, roasted, or pan-fried.Cooked/baked chicken Simmered in a Makhni Gravy.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream .Fresh Cream used in the sauce for a smooth texture or as a garnish.

I am sharing my way of Butter Chicken ,Marinated,Baked in Oven & simmered in Cream based Gravy.

Ingredients

800 gm chicken pieces (boneless)

for marination 2 tsp red chilli powder

1 tsp Ginger garlic paste

1 tbsp coriander powder

Salt to taste

500 gm yoghurt

For gravy 150 gm butter

500 gm tomato,blanched ,deseeded & pureed

Salt to taste

100 gm cream

kasoori methi powder 1 tsp

sugar 1 tsp (optional)

1 tsp Kashmiri chilli powder

1 tsp red chilli powder

1 tsp cumin powder

Method

Marinate chicken with above-mentioned ingredients.for 6-8 hrs or preferably overnight.cook chicken 3/4 Th in tandoor or oven.Heat a kadhai add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.add chicken rest of butter & cream cook till chicken Cooked & gravy thicken.Serve with Rice/naan.

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Grilled Chicken


Marinated Chicken with Indian Spices Grilled on Pan

Ingredients
10 nos. Chicken(skinless drumsticks)/150 gm chicken breast ( cut in cubes )
8 cloves Garlic
2 tbsps. Lime juice
3 tsp. Red Chili Powder
2 tsp. Coriander powder
4 tsp. Spice mix for Tandoori
2 tbsps. Butter
Salt to taste
Method
Wash chicken and trim all fat. Make small incisions in the chicken pieces.Now take all the spices (except butter )and mix them with chicken. Keep it aside for 6 to8 hours for marination.Heat some butter in a nonstick pan and fry 2 to 3 chicken pieces at a time. Keep stirring occasionally till the chicken is tender.After all the chicken is done, fry them lightly in very little butter.
using same process for chicken breast.a bamboo stick ,deep it in water before use.it will prevent from burning.few cubes of onion,tomato & capsicum.arrange chicken breast on a bamboo stick adding veg ,roast evenly on pan adding a little bit oil.sprinkle chat masala(optional) before serving
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Chilli Chicken with Gravy


Chilli Chicken is made of boneless chicken pieces deep fried and served with a Chinese gravy.

ingredients
Chicken: 500gms boneless
Ginger garlic paste: 1tbsp
Green pepper(capsicum): 1
Onions: 2
Green chillies: 3-4 (a per taste)
Soy sauce: 2 tsp
Cornflour: 3 tbsp
Vinegar: 1 tsp
Tomato ketchup: 2 tbsp
Sugar: ½tsp
Salt and pepper to taste
Oil for frying
Spring onion( for garnish)
Method
Clean the chicken and keep aside. Chop the onions into square pieces and slit the green chillies. Cut the peppers into square pieces.in a bowl take chicken now add make a paste with 2 tbsp cornflour and water. Add half the ginger, garlic paste, ½tsp soy sauce, ½tsp vinegar, salt and pepper. Marinate for 20 minutes.Heat the oil and deep fry the chicken pieces. Drain on kitchen roll and keep it aside.Heat 2 tsp of oil in a pan. Add the onions and green chillies. Sauté until onions are brown. Add the rest of the ginger garlic paste and fry. Add the chicken, soya sauce, vinegar, ketchup, sugar, salt and pepper.Mix 1tbsp of the cornflour with water and add to the chicken. Mix well. Boil till it thickens.Serve hot garnished with spring onion.tips:- u can adjust all type of sauce as per u r taste

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Chicken Manchurian


Minced Chicken balls Seasoned with soy sauce ,vinegar & simmered in Gravy .NO MSG used.

ingredients
Ground/Minced chicken 500 gm
Egg 1
Salt to taste
Red chilli flakes to taste(optional)
Chopped garlic 2 tbsp + 1tsp
Black pepper Powder 1 tsp
Cornflour 4 tbsp
Green chillies 2-3(slit)
Spring onions with greens
Ginger Chopped 1 tsp
OIi for cooking & deep frying
Onion sliced 1 (med)
Chicken stock 2 cup
Soy sauce 2 tsp
Chilli sauce 2 tsp
vinegar 2 tsp
method
In a bowl add chicken,egg,salt,1 tsp of garlic& pepper add 3 tbsp of cornflour mix properly.
Heat oil in a wok deep fry a Manchurian ball.
take out on a paper towel.
Heat a wok adding  oil then garlic, ginger and green chillies and sauté till raw aroma goes off.then add spring onion(white part) & onion cook till it becomes pink in colour.add very little salt.add chicken stock & sauces once gravy boil then add cornflour mixture.
Add Manchurian balls & mix properly.check seasoning.
Garnish with spring onion greens & red chilli flakes.
Serve with Fried rice or Noodles.
tips
Increase or decrease sauce quantity as per own taste buds

by Categories: Indo ChineseTags: , , , 2 Comments

Chicken Khada Masala


Chicken pieces cooked with Whole Indian spices.

ingredients

  • Chicken 1 kg
  • Onion 3-4 medium sized
  • Bay leaves 1-2
  • Black cumin seeds 1 tsp
  • Black peppercorns 8-10
  • Fennel Seeds 1 tsp
  • Mace 1/2 tsp
  • Big Cardamoms 2-3
  • Cloves 4-5
  • Cinnamon 1 stick
  • Green Cardamom 4-5
  • Green chillies 1-2
  • Coriander seeds 1 tbsp
  • Dry red Chillies 2-3
  • Salt to taste
  • Ginger chopped 2 tbsp
  • Garlic 1 tbsp
  • Yoghurt 500 gm
  • Mustard oil 4 tbsp
  • Turmeric powder 1 tsp
  • Cumin powder 1 tbsp
  1. Wash and clean the chicken in a big bowl except the yoghurt, salt and onion. Mix everything well and keep it aside.
  2. In a pressure cooker, add the onion, marinated chicken and salt. Let it cook till 3-4 whistles blow.
  3. Once the pressure cools down, add the yoghurt and cook till the chicken is tender and you get the desired consistency.
  4. Enjoy it with steamed rice /chappati.
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Palak Chicken


Chicken pieces simmered in Pureed Spinach  & Indian spices.

ingredients

Chicken:-500gms /1 lb
Spinach :- 1 bunch
Onion : -1 cup (chopped)
Coriander Leaves : -1 bunch
Tomato :-1 (finely chopped)
Bay Leaves:-1
Mustard Oil :-2 tbsp(any oil of your choice)
Fennel Seeds: -1 tsp
Coriander Powder :- 1 tsp
Kasoori Methi :- 1 tsp
Whole Dry Red chilli :- 1
Salt :- to taste
Ginger & garlic Paste : -11/2 tsp
To marinate
Curd:-1 tbsp
Red chili powder :-1 tsp (as per taste)
Turmeric powder :- 1 tsp
Salt : a pinch
To Grind :
Green Chilies :- 2
Garlic :- 2-3
Ginger : -1″
Cinnamon :- 1
Green Cardamom :-2-3
Cloves:-2
Clean,wash and drain the chicken.take chicken in a bowl and add marinate ingredients [Curd,Red chili powder,Turmeric powder Salt.]leave it for 30 min so that chicken absorb its marination ingredients
Grind all the ingredients[ Green Chilies ,Garlic Ginger Cinnamon Green Cardamom ,Cloves] into smooth paste.
we will boil the spinach and once its cooked fully drain the water and grind them with coriander leaves into smooth paste.
Now heat oil in a pan/kadhai and add bay leaves, fennel seeds,on and whole red chili after that we will add chopped onions and fry them till it becomes golden brown.
After that add the ground paste,and fry them till the raw smell goes off.Now add the chopped tomato and fry them for 3-4 minutes on medium heat or until it becomes mushy.Now we will add the marinated chicken and fry them for 3-4 minutes. And add coriander powder, kasoori methi and some salt.Add 1/4 cup of water(we will add water quantity according to the consistency gravy we like) and close it with lid, let the mixture boil until the chicken is fully cooked and tender.Once the chicken is tender add the spinach puree and let it cook for 4-5 minutes on medium heat.Now our Palak chicken is ready.add 2 tbsp of cream for smooth texture (optional)
Imp tips:- if u want a pure green color of palak.do not add turmeric & avoid cooking in mustard oil.

 

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Chicken Kofta Curry


Chicken Kofta is minced chicken balls.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of minced chicken with spices.The meat is often mixed with other ingredients such as rice, eggs, and vegetables, to form a smooth paste. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a less spicy /cream based sauce.Check my recipe of mild spicy Makhani Chicken Kofta

I am sharing my version Of chicken kofta Curry .its a fried minced chicken balls  simmered in Spicy Gravy.

ingredients

Chicken Grounded/Minced 500 gm

onion 1 finely chopped

salt to taste

black pepper to taste

egg yolk 1

Besan 1 tbsp

ginger garlic paste 1 tsp

Green chilli finely chopped 1-2

Cilantro Chopped 1tbsp

Garam Masala 1 tsp

oil for frying

for gravy

onion 2 Medium finely chopped

Ginger garlic paste 1tbsp

Green Chilli Paste 1 tsp

salt to taste

oil for cooking

Water as desired for consistency

Turmeric powder 1/4 tsp

Red Chilli powder 1/2 tbsp

Coriander Powder 2-3 tbsp

Cumin powder 1 tbsp

Dry spices

Bay leaves 1-2

Big Cardamom 1

Dry Red chilli 1-2

Green Cardamom 4-5

Cloves 2-3

Cinnamon 1 stick

Garam masala powder 1 tsp(optional)

Cashewnut & melon seeds Paste 1 tbsp

Chopped Cilantro for Garnish

Method
Mix all ingredients for kofta & make ball fry.Drain on paper towel.keep aside.
heat a pan add oil then add dry spices once u get aroma add onion & cook till it becomes translucent.Add ginger garlic & chilli paste saute till raw aroma goes off.Add powder spices &salt cook till start leaving oil.then add cashew & melon paste cook for 2-3 min.add water once gravy started boiling.add Koftas & simmer for 10-15 min.Finally, add garam masala powder & garnish with chopped Cilantro.Serve with steamed rice or Chappati.
tips
Adjust salt as it added in kofta & gravy too.adjust spice level as per own taste buds.instead of  cashew nuts one can use blanched almond paste

by Categories: Non Veg CurryTags: , , , , 3 Comments

Chicken Bezule


Deep fried Mangalorean chicken.

ingredients
1/2 kg Chicken, cut into small bite/ur choice size pieces
To grind:
{ Coriander leaves- a handful
15 -curry leaves
3 green chillies
1″ piece ginger
4 cloves garlic }

1 1/2- 2 tsp Chilly powder
1/2 tsp garam masala powder
Few drops of red food color(optional)
1 tbsp rice flour
1 tbsp all purpose flour
1 tbsp lemon juice
1 tbsp Curd
Oil to deep fry
Salt to taste
Method
Grind the ingredients listed under to grind into a coarse paste.
To the ground paste add all the ingredients. Marinate for a minimum of four hours or better overnight.Fry in hot oil.Serve hot.
Tips
Adjust chilli powder or green chillies as per taste,originally its Spicy one

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Chicken65


Chicken marinated with spices & deep fry .

ingredients

Ingredients
Boneless chicken 1 lb
Marination
Salt to taste
Cumin powder 1tsp
Coriander powder 1tsp
Garam masala 1/2 tsp
Chilli powder /paste to taste
Egg 1
Cornflour 1-2 tbsp
Oil to fry
Method
Clean & cut chicken ..marinate using
above ingredients. .for. 1 hr.now take a wok a fry chicken..keep aside on paper towel.
Ingredients (for coating)
Cumin seeds- 1 tsp
Ginger (chopped)- 1/2 tsp
Garlic (chopped)-1 tsp
Ginger garlic paste 1 tsp (optional)
Red food color (optional)
Curry leaves 8-10
Red chillies 2-3 dry (to taste)
Coriander powder -1 tsp
Cumin powder 1/2 tsp
Salt to taste
Water
Method
Take a wok add oil now add cumin seeds let it crackle.now add red chillies..once it smoke add chopped ginger garlic let it cooked now add paste..of ginger garlic ..curry leaves ..rest of spices..salt water & at last add fried chicken..let it coated wid masala.serve .& .enjoy

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Chicken Dum Biryani


Biryani is a famous Dish from  Hyderabad, India. It is made using Basmati rice only.Lot of Indian spices and condiments used in it, meat and rice are cooked separately before being layered and cooked together.It is prepared on Dum means cooked on lowest flame after sealing the vessel with dough.The pot is usually sealed with  dough to allow cooking in its own steam and not opened till ready to serve.

Ingredients

Chicken 900 grams( breast pieces & legs)

Basmati rice 2 cups

Oil/ghee for cooking – 3 tablespoons and to deep fry ( onion)

Cinnamon 1-inch stick

Bay leaves 2

Cloves 5-6

Cumin seeds 1 teaspoon

Green cardamoms 3-4

Onions sliced 2 medium

Green chillies, slit 3

Turmeric powder 1/4 teaspoon

Tomatoes chopped 2 medium

Salt to taste

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Red chilli powder 1/2 teaspoon

Thick yogurt 1 cup

Onions sliced and fried brown 3 medium

Garam masala powder 1/2 teaspoon

Fresh mint leaves chopped handful 

Fresh coriander leaves chopped handful

Milk 1/2 cup( few saffron strands dissolve)

Rose water a few drops

Kewra water a few drops

Dough -for covering lid

Method
Cut and wash chicken properly. Boil water in a pot (adding salt.1-2 tsp oil & few whole garam masala cardamom.cloves ,black cardamom & black pepper & star anise) once rice cooked 3/4 th ,drain water and set aside. take a pan add oil,& heat properly add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute. Add sliced onions and sauté. Add slit green chillies ,chicken and continue to sauté. Add turmeric powder and mix Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt.let cooked chicken properly . now take a pot for dum keep a Griddle (tawa) beneath.now first add cooked chicken, Add the boiled rice on top. Mix well. Add half the fried brown onions.Sprinkle garam masala powder, mint leaves, and coriander leaves. Sprinkle milk, rose water& kewra water (few drops) and remaining browned onions.do same for second layer .Cover pot with lid and seal with atta dough and cook on low heat for about 10-15 minutes.turn off heat leave for 10 min sealed only.Before serving, mix the Biryani from the bottom. Serve hot with Raita & Mirch ka salan.

https://aayushimanish.wordpress.com/2016/05/01/mirch-ka-salan/

 

 

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Biryani On Dum

 

 

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Biryani 

 

 

by Categories: Rice (Biryani/pulao)Tags: , , 1 Comment

Chicken Curry


Chicken Pieces simmered in Indian spices .

Ingredients

Whole chicken 1.5 kg
Red onion 3 med (sliced)
Ginger garlic chilli paste -2 tbsp
Mustard oil 250 ml
Red chilli powder -1/2 tbsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Yogurt (blend) 1/4 cup
Black pepper 1 tsp
Salt to taste
Bay leaf -2
Dry red chilli 1-2
Black cumin seeds 1 tsp
Cilantro -1 tbsp (chopped)
Water:- 1 cup (boiled)
Whole garam masala paste
(1 big cardamom
4 green cardamom
4 cloves
1″ cinnamon
Roasted coriander seed-1 tsp
1 tsp Mace)
Method
Clean , wash & Dry chicken pieces.keep aside.
Heat oil in a deep pan , add bay leaf , black cumin seeds & dry red chillies.add onion till it becomes pink in color.
Add ginger garlic chilli paste.cook till it raw aroma goes.add chicken & saute for 5 min.
Add all spices , yogurt & salt.cook till it starts leaving oil.
Once chicken almost cooked & whole garam masala paste. .cook till it gives a nice aroma.
Add water to get a nice consistency finally add cilantro boil 10-12 min.turn off heat.
Enjoy ur chicken curry with rice or chappati
Tips :-
heat mustard oil till smoking point.
Whole garam masala paste.smooth consistency.
Boiling water for gravy..
Adjust spice level as per taste bud.

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