Tag Archives: chicken

ADRAKI MURGH (GINGER CHICKEN)

After a few days of cooking simple vegetarian food, my kids start longing for some non vegetarian food and I always end up pampering their taste buds. This time it was with Ginger Chicken, I adapted the recipe from cubesnjuliennes.com by Farrukh, which had the recipe for ginger mutton. This turned out really good with chicken too.

Adraki Murgh1

This is what you’ll need

Chicken:  1 (cut into medium sized pieces, approx 8 to 10)

Onions: 4 (finely chopped)

Ginger garlic paste: 3tsp

Yoghurt: 3/4 cup (whipped)

Poppy seeds: 1½tsp

Sesame seeds: 1½tbsp

Coriander seeds: 1tbsp

Cinnamon: 1″ piece

Black pepper corns: 8-10

Turmeric powder: ½ tsp

Red Chillies: 1tsp (preferably Kashmiri Chillies, crushed)

Garam masala: 1tsp

Ginger: 1tbsp (finely chopped)

Green chillies: 3 (slit)

Curry leaves: Few

Lemon juice: 1tsp

Ginger juliennes: 1tbsp

Oil: 2tbsp

Warm water: 1 cup

Salt as required

Let’s get cooking

1. Dry roast the sesame seeds, poppy seeds and coriander seeds.  Cool and grind it to a fine powder.

2. Heat the oil in a pan. Add cinnamon, black pepper corns and onions. Fry till onions are soft and translucent.

3. Add the chicken and sauté well on high heat for 2 minutes.

4. Reduce the heat and add ginger-garlic paste, turmeric along with the crushed red chillies.

5. Slowly add whipped yoghurt and stir continuously till it gets mixed well (This will avoid curdling of the yoghurt). Let it cook for 3-4 minutes or till oil starts separating.

6. Add the garam masala powder and the above roasted ground masala powder.

7. Add salt, chopped ginger and a cup of warm water.  Cover and cook until the chicken becomes tender.

8. Finally add the curry leaves, lemon juice, slit green chillies, ginger juliennes and cook for a minute on high heat.

9. Dish out, garnish with coriander leaves and serve hot with roti or rice.

adraki murgh

Approximate preparation and cooking time: 1 hour

Serves: 6

BHATKALI CHICKEN BIRYANI

During my visit to India this time my nephew mentioned about Bhatkali biryani and it was something completely new to me. Listening to the way he described it, I insisted that we order some so that I could taste it and without doubt it was probably the best biryani I have had in the recent past. I had made up my mind that I would definitely try it out once I got back. Finally ended up making it today! Thanks to the recipe by Chef Thimma of vahrehvah fame.

This is what you’ll need

Rice: 2 cups

Chicken: 1kg

Onions: 2 (big)

Tomatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 6-8

Coriander leaves: 1/2 bunch (chopped)

Mint leaves: 1/2 bunch (chopped)

Turmeric powder: 1/4tsp

Chilli powder: 1tbsp

Garam masala: 1tsp

Whole spices: 3 each (cloves, cinnamon and cardamom)

Oil: 4tbsp

Ghee: 1tbsp

Saffron: Few strands dissolved in 1 tbsp of warm milk

Lime juice: 1tsp

Salt to taste

Let’s get cooking

1. Soak the rice in water for 10 minutes.

2. Slice the onions, tomatoes and green chillies.

3. Heat the oil in a wide pan and add the whole spices.

4. Add the onions, turmeric, ginger garlic paste, green chillies and salt. Saute for 2 minutes.

5. Add the tomatoes, coriander leaves, mint leaves, chilli powder and garam masala.

6. Add the chicken pieces and mix well. Add one cup of water and cook on a low flame until half done.

7. Prepare the rice by boiling water with salt in a big pan. Add the drained soaked rice and boil until 75% cooked.

8. Drain and spread on the chicken.

9. Add the ghee, saffron milk and lime juice.

10. Place the lid on the wide pan, cover with dough and place on an iron tava. Cook for 10 minutes.

11. When cool remove, mix well and serve hot with onion raita.

Approximate preparation and cooking time: 1 hour

Serves: 6

 

 

 

MUGHLAI CHICKEN DUM BIRYANI

It has been ages since I posted a non vegetarian recipe and this urge to make a biryani tempted me to make this dum biryani. What pleased me even more was not only did this biryani turn out tasty, but looks like I finally managed to figure out the knack of cooking the rice perfectly too. 😀

This is what you’ll need

For the chicken

Chicken: 800gms (1 medium sized chicken cut into 8-10 pieces)

Chilli powder: 1tbsp

Turmeric powder: 1/2tsp

Onions: 2 (large and thinly sliced)

Ginger garlic paste: 2tbsp

Yoghurt: 1/2 cup

Green chillies: 5

Cinnamon: 1/4″ piece

Cloves: 2

Cardamom: 3

Bay leaf: 1

Star anise: 2

Coriander leaves: 1/4 cup (finely chopped)

Mint leaves: 2tbsp (finely chopped)

Ghee: 3tbsp

Salt to taste

For the biryani masala

Cashew nuts: 15 (soaked in water for 10 minutes)

Poppy seeds: 1tsp

Red chillies: 8

Coriander seeds: 2tbsp

Cinnamon: 1/2″ piece

Cloves: 3

Cardamom: 3

Pepper corns: 1tsp

For the rice

Rice: 2.5 cups

Cardamom: 3

Cinnamon: 1/2″ piece

Cloves: 4

Vinegar: 1tsp

Food colouring (optional)

Saffron: Few strands dissolved in 1/4cup of warm milk

Rose water: 1tsp

Dough to seal the biryani handi

Fried onions, cashew nut pieces and raisins for garnishing (optional)

Salt to taste

Let’s get cooking

For the Chicken

1. Marinate the chicken with chilli powder, turmeric powder, 1/4 cup yoghurt and salt for an hour.

2. Dry roast the ingredients mentioned under biryani masala, except the cashew nuts and when cool grind along with the cashew nuts to a fine paste. Keep aside.

3. Heat 2 tbsp of ghee in a wide pan and season with the cinnamon, cardamom, cloves, bay leaf and star anise.

4. Add the sliced onions and whole green chillies. Saute until the onions are transparent.

5. Add the ginger garlic paste and fry until the raw smell disappears.

6. Now mix in the cashew paste and fry for 2 minutes. Soon after add the remaining yoghurt and fry again.

7. Add the marinated chicken and fry well for 3 to 4 minutes.

8. Add 1/2 a glass of water (maybe even less) and let the chicken cook well. Let the gravy become thick and coat chicken pieces well.

9. Keep aside for later to assemble the biryani.

For the rice

1. Wash and soak the rice for at least one hour. Drain well and pat dry.

2. In a large pan add water along with the whole spices, vinegar and salt. Bring it to a boil.

3. Add the drained rice to the boiling water and cook until half done. (If the rice has been soaked well, it takes just about 5 to 6 minutes for it to be half cooked)

4. Drain out the water and spread the rice on a wide plate to cool. If using food colouring, add it to half of the rice.

To assemble the biryani

1. In a non stick biryani handi (which is what I used) spread a layer of the rice at the bottom.

2. Over this layer of rice spread the chicken curry evenly.

3. Sprinkle half of the coriander leaves and mint leaves over the chicken layer.

4. Finally, top the chicken layer with the remaining rice.

5. Sprinkle the remaining coriander leaves, mint leaves and pour the saffron milk along with the rose water evenly around.

6. Pour the remaining ghee and cover the handi. Seal well with the prepared dough making sure there are no openings.

7. Place a big tava on the gas and on that place your biryani handi. Let the biryani cook for half an hour.

8. Switch off the gas, remove from flame and let it cool down.

9. Open the lid, mix gently and garnish with onions, cashew nut pieces and raisins.

10. Serve hot with raita.

Approximate preparation and cooking: 1 hour (excluding chicken marination time and rice soaking time)

Serves: 6

 

 

 

 

MURGH MAKHNI (BUTTER CHICKEN)

Murgh Makhni or Butter Chicken as it is commonly known is probably one of the most popular dishes of Punjabi origin. This dish has become popular not only in India, but internationally as well, with slight changes in taste to adapt to the local pallet. I remember being given this recipe for butter chicken from a friend of mine who vouched that it was as good as what you get in the restaurants. I must admit after having tried it out I had to agree with her.

This is what you’ll need

Chicken: 1kg

Garlic paste: 1tbsp

Ginger paste: 1tsp

Chilli powder: 1tbsp

Garam masala: 1 ½tbsp

Hung yoghurt: 1 cup

Tandoori colour: A pinch (optional)

Butter: 200gms

Tomato puree: 750gms

Cashew powder:  100gms

Tandoori masala: 1tsp

Kasuri methi: 4tbsp

Bay leaves: 2

Cream: To garnish

Salt to taste

Let’s get cooking

1. Clean and wash the chicken. Cut into medium pieces.

2. Prepare the marinade by mixing the yoghurt, ginger garlic paste, 1tbsp of garam masala, chilli powder and one teaspoon of salt for 4-5 hours.

3. Grill the chicken at 180 deg C. Apply a little butter on the top. Cook for around 10 minutes. Turn the chicken over, brush some more butter and cook until done and brown. Remove from the grill and keep aside.

4. To prepare the makhni gravy, melt the remaining butter in a pan and add the bay leaves.

5. Add the cashew powder. Fry until it is light brown.

6. Add the rest of the salt, garam masala along with the tomato puree and cook for a couple of minutes, until the tomato cooks and the gravy darkens in colour.

7. Add 4tbsp of the kasuri methi and mix again.

8. Add the grilled chicken and mix lightly. Add a glass of water (depending on how thick you like the gravy)

9. Boil on a low flame and add the tandoori masala. Let it simmer for around 5 minutes.

10. When done, remove from flame and garnish with a dollop of butter, some cream and green chillies.

11. Serve hot with Tandoori rotis, naan or rice.

Approximate preparation and cooking time: 1hr 20 minutes

Serves: 4

Dietician’s Note

This dish contains significant amount of Fat. Not advisable for patients with hypertension, obesity and other cardiovascular diseases.

Chicken is a good source of protein, Vitamin A which is good for vision and tissue growth.

There is cashew nut used in the gravy therefore not permitted for those with nut allergies.

CHICKEN KHEEMA CUTLETS

Another one of the recipes  I learnt from my Amma and it tastes yummy! These cutlets can be had as a snack, but I usually end up making them for a main meal. Put them in between burger buns and voila, you have a chicken burger too!

This is what you’ll need

Kheema: ½ kg

Onions: 2

Ginger: 1” piece

Garlic: 6 cloves

Green chillies: 6

Potatoes: 3

Garam masala: 1tsp

Bread Slices: 3-4

Mint leaves: 1tbsp

Coriander leaves: 3tbsp

Bread crumbs: For coating

Salt to taste

Oil to shallow fry

Let’s get cooking

1. Wash and clean the kheema.

2. Boil, peel and mash the potatoes.

3. Chop the onions and green chillies, mint leaves and coriander leaves. Grind the ginger garlic to a paste.

4. Heat the oil in a pan. Add the chopped onions, green chillies and sauté. When transparent add the ginger garlic paste and cook for 2 minutes.

5. Add the garam masala and kheema. Cook till the kheema is done and mixture is completely dry.

6. Add the chopped mint and coriander leaves and salt. Stir again.

7. Let this mixture cool. Then add mashed potatoes.

8. Soak the bread in water. Squeeze out all the water and then add to the potato/ kheema mixture.

9. Shape into flat cutlets, coat with bread crumbs and shallow fry. Serve with ketchup.

Approximate preparation and cooking time: 45 minutes

Serves: 4

RED HOT CHICKEN MASALA

Another easy and absolutely tasty recipe from my favourite chef Nita Mehta. My son had been complaining that it had been a long time since I cooked any tasty chicken curry so looked up my recipe books and found this one, which required minimum ingredients. My son’s verdict was that the curry was one of the best he had eaten!!  Thanks to Nita Mehta. This recipe would also work well with prawns and paneer!

This is what you’ll need

For the chicken

Chicken: 1 (cleaned and cut into medium sized pieces)

Tomatoes: 2 (large, finely chopped)

Ginger garlic paste: 3tsp

Coriander powder: 1 1/2tsp

Garam masala: 1tsp

Oil: 6tbsp

Salt: 1 1/2tsp

To be ground to a paste

Kashmiri red chillies: 20 or Regular red chillies: 15

Onions: 2

Let’s get cooking

1. Remove the stem of the red chillies, deseed and soak in water for half an hour. Drain away the water and keep the chillies aside.

2. Roughly chop the onions and grind the chillies along with the onions to a smooth paste. Add a little water, if required.

3. Heat oil in a pan. Add the ground red chilli and onion paste, along with the ginger garlic paste. Fry well till the onion turns golden brown and leaves oil.

4. Add the tomatoes and cook until they turn pulpy.

5. Add the chicken, salt, coriander powder,garam masala and mix well. Stir fry for 3 to 4 minutes.

6. Lower the heat, cover and cook for 10 to 15 minutes or until the chicken is done. Add water if required.

7. Garnish with fresh coriander leaves and lemon wedges and serve hot with rotis, chappatis or naans.

Approximate preparation and cooking time: 35 minutes (excluding time to soak chillies)

Serves: 6

 

 

 

 

 

CHICKEN PEPPER FRY (KERALA STYLE)

Most times I find myself making what hubbie and kids like, today for a change thought it was time to pamper my own taste buds and was in the mood for something spicy. I have always preferred the spiciness of pepper over chilli powder, so decided to make some kerala style pepper chicken. Chose to use boneless chicken since it is easier for the kids to eat!

This is what you’ll need

To marinate the chicken

Boneless chicken: 500gms (cut into bite sized pieces)

Freshly ground pepper powder: 1tsp

Lemon juice: 1tsp

Salt to taste

For the pepper fry

Onions: 2

Garlic flakes: 5

Ginger: 1/2″ piece

Green chillies: 3

Tomato puree: 3tbsp

Coriander powder: 2tsp

Turmeric powder: 1/2tsp

Freshly ground pepper powder: 2tsp

Garam masala: 1tsp

Curry leaves: Few

Coconut: 2-3tbsp (Can use either freshly grated or desiccated coconut. I used desiccated coconut)

Oil: 2tbsp

Let’s get cooking

1. Marinate the chicken listed under “for the marinade” for around half an hour.

2. In the meantime, prepare the pepper fry.

3. Slice the onions finely and keep aside 2 tbsp for garnishing.

4. Slit the green chillies and crush the garlic and ginger coarsely.

5. Heat oil in a kadhai. Add the ginger, garlic and curry leaves. Fry for a minute.

6. Add the onions and saute until the onions are light brown.

7. Fry the coriander powder, turmeric powder and add the tomato puree. Fry well, until the mixture is almost dry.

8. Now add the marinated chicken and cook covered for 10 to 15 minutes, without adding water.

9. When done, open the kadhai and add the pepper powder, garam masala and coconut. Mix well and fry again for another 5 minutes. Let the mixture coat the chicken pieces well.

10. When done remove from kadhai and serve hot garnished with slightly browned onions.

 

Approximate preparation and cooking time: 40 minutes (excluding marination time)

Serves: 4

 

 

 

CORIANDER CHICKEN (DRY)

My older son absolutely relishes non vegetarian. He likes it so much that he wouldn’t mind eating a chicken starter for his evening snack!! This time I tried making a dry version of the coriander chicken and the end result was quite delicious! (Enough of blowing my own trumpet)!!

This is what you’ll need

Chicken: 800gms

Coriander leaves: 2 cups

Peppercorns: 2tsp

Green chillies: 8-10

Ginger garlic paste: 2tbsp

Onions: 3

Salt to taste

Lemon juice: 1tsp

Oil: 1tsp

Let’s get cooking

1. Clean the chicken and make slits into the pieces. Slice the onions.

2. Grind the coriander leaves, peppercorns and green chillies to a paste.

3. Rub this mixture into the chicken pieces, along with the ginger garlic paste, salt and keep aside for an hour.

4. Take a pan and drop the chicken pieces in it. Fry well on a low flame for 10 minutes, until the raw smell disappears and the chicken is done. Remove and keep aside. (if you feel that the chicken is too dry, you can add a tsp of oil)

5. In the same pan fry the onions in the oil, until brown. Add the chicken pieces mix well.

6. Cook without the lid until nicely brown on all sides and the chicken is well coated with the gravy.

7. Serve hot as a starter on it’s own or with any chutney of your choice.

Approximate preparation and cooking time: 40 minutes (excluding marination time)

Serves: 4

 

 

 

 

 

NIMBU DHANIA CHICKEN (LEMON CORIANDER CHICKEN)

Ever since I started blogging, I end up searching for recipes on the internet. I had forgotten about my recipe books. On one of my cleaning sprees yesterday I happened to stumble upon some of my favourite recipe books and chose a couple of Nita Mehta recipes to cook. Being a weekend and with hubbie working , I had all the time to try out some fancy food for a good dinner. As usual Nita Metha recipes never disappoint. This was a perfect starter and easy to make. I used boneless chicken, just because it’s easier for the kids to eat the boneless chicken.

This is what you’ll need

Boneless chicken: 600gms

Garlic: 6 flakes (crushed)

Ginger: 2tsp (grated)

Oil: 6tbsp

Juice of 2 to 3 lemons

Coriander leaves: 6tbsp (chopped)

Spices

Turmeric powder: 1/4tsp

Cumin powder: 1/2tsp

Coriander powder: 1/2tsp

Garam masala: 1/2tsp

Chilli powder: 1tsp

Salt to taste

Let’s get cooking

1. Heat oil in a pan and cook the chicken on high heat until nicely brown.

2. Remove from oil and keep aside.

3. In the same oil add the crushed garlic and grated ginger. Cook for a minute.

4. Add the spices and mix well. Add the browned chicken and mix well.

5. Add 3/4 cup of water. Cover and cook on low flame for another 10 minutes or until chicken is soft and almost dry.

6. Add the lemon juice and fresh coriander leaves. Mix well and serve.

Approximate preparation and cooking time: 35 minutes

Serves: 4

 

 

SESAME ORANGE CHICKEN

Personally I am not very adventurous when it comes to trying out different food. A recipe for orange chicken while browsing the internet brought back memories of a trip to Hawaii almost 10 years ago. We went to this food court and almost everyone in the queue for Chinese at Panda Express seemed to be ordering Orange chicken. Even though the name didn’t appeal to me, it was more out of curiosity that I ended up ordering it. I have to admit that since then I have yet to taste Orange chicken that was as good. Tried making it today, in Indian style Chinese and I was quite pleased with the outcome! 😀 A good change from the usual sweet and sour chinese gravies.

This is what you’ll need

Chicken breasts: 300gms

For the batter

Flour: 5tbsp

Baking powder: 1tsp

Egg: 1 (beaten)

Water: 1/2 cup or as required to make a smooth paste

Cornflour: 3tbsp

Oil for frying

Salt to taste

For the sauce

Garlic: 6-8 cloves (finely chopped)

Ginger: 1/2″ piece (chopped)

Red chilli flakes: 1 1/2tsp

Brown sugar: 5tbsp

Vinegar: 3tbsp

Ketchup: 1tbsp

Soya sauce: 2tsp

Water: 1 cup

Orange juice: 1/2 cup

Cornflour: 2tbsp

Orange zest: 1tsp

Sesame seeds: 1-2tsp

Spring onion greens: To garnish

Salt and white pepper to taste

Let’s get cooking

1. Clean and cut the chicken into one inch pieces.

2. Make a smooth paste, not too thick, using all the ingredients for the batter.

3. Dip the chicken pieces in the batter, coating well.

4. Deep fry in heated oil, until the pieces are cooked and nicely brown.

5. Drain on a kitchen towel and keep aside.  

6. Whisk all the ingredients mentioned in the sauce except the garlic and ginger together.

7. Heat oil in a pan and fry the chopped garlic and ginger for a minute.

8. Add the sauce and cook on a low flame until the gravy is thick.

9. Add the chicken pieces and boil again for a few minutes.

10. Garnish with spring onion greens and serve hot with fried rice or noodles.

Approximate preparation and cooking time: 35 minutes

Serves: 4

 

 

 

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