Hari Mirchwali Sambar Murgi

 

This is a very authentic Madrasi Style Chicken recipe .

Very simple to make and yet irresistably mouth watering .

Use of coconut oil, sambar masala and selected ingredients makes this chicken unbelievably delicious .

Chicken Cutlets ( Parsi Style)

 Hi everyone,

This special all time favorite recipe is on occasion of Parsi new year which is on 16th August. These chicken cutlets are loved by kids & adults alike and will be he main attraction of all your parties & get-togethers .

So try these yummy delicious cutlets .

Nutty Chicken Salad

#SweetnSpicyAromas

#weightlosssalad

#saladrecipes

A salad which is tasty as well as healthy .

The goodness veggies along with the crunchiness of nuts and protein rich chicken makes this   a filling dinner option. 

Ideal for weight watchers too. 

KFC - Kentucky fried chicken

The world famous Kentucky Fried Chicken (KFC) now can be made easily as home.

You will just love this easy simple recipe of Crispy Kentucky Fried Chicken (KFC) and want to make it again and again for your near and dear ones .

This recipe which is kid’s favourite can now be made exactly the restaurant style .

Perfectly fried crispy and juicy fried chicken recipe .

#SweetnSpicyAromas #KentuckyFriedChickenrecipe #CrispyChickenFryrecipe #KFCrecipe

Chicken Pudinewala

 

Dhaba style simply yummy and delicious preparation for Chicken lovers.

#howtomakechickenpudina #howtomakedhabastylechicken #EasyChickenRecipes

Easy Chicken Chettinad, Fiery Spicy Hot chicken recipe, चिकन चेट्टीनाड

 #SweetnSpicyAromas

This all time popular fiery spicy hot chicken recipe is a must try for every non-veg lover . Important Tips 1 - Do not skip any ingredient used for making the chettinad masala as each ingredient imparts it's own distinct flavour n that is what makes this masala so special . 2 - Use only coconut oil for entire cooking if you want the real authentic taste . Ingredients - Half kg – chicken (with bones) 2 onions – finely chopped 2 tomatoes – finely chopped 4-5 tbsp coconut oil 1 inch cinnamon ( dalchini ) 2-3 cloves ( laung ) 2 cardamoms ( elaichi ) 2 bay leaves ( tejpatta ) Few fresh curry leaves Ingredients For chettinad masala - 3-4 tbsp coconut oil 1 tbsp coriander seeds ( dhania ) 1 tsp cumin seeds ( jeera ) 1 tsp fennel seeds ( saunf ) 8-10 pepper corns ( kalimirch) 2-3 cloves ( laung ) 1 inch cinnamon ( dalchini ) 2 cardamoms ( elaichi ) 1 mace ( javitri ) 1 star anise ( badiyan ) 1 black stone flower ( kalpasi / dagadphool ) Few fresh curry leaves 7-8 dry red chillies ( I have used byadgi chilly ) 5 tbsp fresh grated coconut

#EasyPopularChickenRecipes #NonVegRecipes #ChickenChettinad #चिकनचेट्टीनाड #FieryHotSpicyChicken #SouthIndianRecipes

Murg Malai ( मुर्ग मलई )

Chicken in almost any form is relished equally by people of all ages .
And when it is tenderly cooked with love and care using all the ingredients in correct quantities the result is truely mouth watering .
This variety of chicken cooked with rich ingredients and mild spices is an all time favourite .
Cooked in liberal amount of ghee and garnished with fresh cream it is rightfully called Murg Malai , a sinfully delicious centre dish perfect for your parties .

Ingredients :

1 kg  - boneless chicken
1/2 cup - thick hung curd
1 tb sp - lemon juice
2 tb sp - ginger garlic paste
2 t sp - garam masala ( cloves , cardamom , cinnamon and pepper pd )
1 t sp - turmeric pd
1 tb sp - dried leaves of kasuri methi
2 big onion - finely chopped
2 tb sp - cashew and poppy seeds paste
2 tb sp - fresh cream
3 to 4 tb sp - ghee
1 to 2 t sp - sugar
salt according to taste

Garnish :

fresh cream
coriander leaves chopped

Method :

Wash the chicken thoroughly and cut it into medium pieces .

Apply curd , lemon juice , ginger garlic paste , garam masala , turmeric pd and kasuri methi  to the pieces and marinate them for 2 to 3 hours .

Heat ghee in a pan and saute the onions till golden in colour .

Add marinated chicken to it , salt , sugar and stir well .

Cover the pan with a lid and cook the chicken till almost done .

Lastly add cashew poppy paste and fresh cream and cook just for 2 minutes .

Garnish the chicken with fresh cream and chopped coriander leaves .

Serve with any variety of Indian bread though it tastes best with naan or kulcha .

Cantonese Sweet N Sour Chicken

Ingredients :

For the chicken :

1/2 Kg ..................boneless chicken cubes
1 tbsp...................corn flour
1..........................egg
1/2 tsp ................pepper powder
1/2 tsp................salt

For dredging the chicken :

2 tbsp...................maida
2 tbsp...................rice flour
2 tbsp..................corn flour


For the Sauce :

6 tbsp.....................Maggie Hot and Sweet Ketchup
2 tbsp.....................tomato ketchup
2 tsp.......................vinegar
1 tsp......................chilly powder
1 tsp......................sugar

Vegetables :

1 .....................onion ( chopped roughly )
1 ....................capsicum ( chopped roughly )
1 ..................cucumber ( peeled  and cubed)
1/2 cup..........canned pineapple ( cubed)

Method :

Marinate the chicken with egg, pepper powder, salt and cornflour and set aside for half an hour.

In a plate mix maida, rice flour and corn flour.

Dip the chicken pieces in this dry mixture and fry them till half cooked.

When they cool again refry them till golden brown and crisp.

Heat all the ingredients given under the sauce and let the mixture thicken a bit.

Remove it from gas and keep aside.

Heat 1 tbsp oil in  a pan and saute onions, capsicum and cucumber for 2 to 3 minutes .

Add the prepared sauce and bring it to a boil.

Add the crisp chicken pieces and pineapple cubes .

Mix well and cook just for 2 more minutes.

Serve hot with noodels or fried rice.

·        

Kashmiri Chicken Kalia

This is an authentic Kashmiri dish . The gravy is thin but very tasty. Kashmiris usually make this Chicken Kalia for functions and special occasions .


Enjoy it with pulav or naan.

Ingredients :


1 kg ...................Chicken pieces ( with bones)
1 tbsp................. turmeric powder
2 / 3 tbsp.............chilli powder
5 / 6 ..................cloves
2 / 3 ................ cinnamon pieces
2 /3 .................bay leaves
1 cup ................curd ( beat well )
4 / 5 ................. cardamoms
2 ......................big masala cardamoms ( moti elaichi )
5 / 6 tbsp  ........oil
salt

To be ground to paste :

2 ........................ onions
2 tbsp .................fennel seeds
2 inch..................ginger
1/2 tsp.................cumin seeds
1 tbsp..................coriander seeds
1/2 tsp................. pepper seeds
2 / 3  ..................cloves
2 / 3 ...................cardamoms
1/2 inch .............cinnamon



Method :


Clean and wash the chicken very well.

Cut it into medium sized pieces.

Marinate the pieces with salt , turmeric and chilly powder and keep for at least 1 hour.

Now grind all the ingredients given in the list .

In a pan heat oil and add cloves, cinnamon, bay leaves and both  type cardamoms .

Now add the ground onion paste and saute for 10/ 15 minutes .

Saute till the raw smell of masala disappears and oil starts separating .

Now add marinated chicken pieces, stir well and cook for 10 minutes.

Add the curd and very little water if necessary .

Cover the lid and cook on slow flame till chicken is fully cooked.

Serve hot with kashmiri pulav or naan .

Kenyan Chicken Curry

Try this simple yet delicious Chicken curry the Kenyan way . It has a rustic flavor and aroma and is yummy with rotis .

Ingredients : 


1 kg ..................chicken ( cut into medium pieces )
2 .....................onions ( remove the skin and grind )
2 cups ............. tomato puree
1 cup .................coconut ( ground to paste)
4 tbsp..............ginger, chilly, garlic ( very finely chopped )
1 tbsp..............garam masala
2 tsp................cumin seeds
1/2 tsp...............pepper powder
1/4 cup ............oil
salt



Method :


Heat a pan and add oil.

Add cumin seeds and chopped ginger, chilly , garlic.

Now add ground onion paste and saute till golden in color .

Add garam masala and tomato puree and again simmer for 10 minutes.

Now add chicken and mix well .

Cook for 10 minutes and add coconut paste, salt and pepper powder.

Add little water and cook till chicken is soft.

Serve hot with rotis or rice.

Malwani Chicken Masala Powder

Malwani chicken is a very popular dish which is much in demand in hotels and restaurants . When I posted  malwani-chicken-sagoti some time back I got many requests to post the recipe of this malwani chicken masala as well . But since I always make the masalas in small batches I took so long to post this masala recipe. Making masalas in less quantity helps them to retain their flavor and aroma.  I normally do not store any home made masalas for more than a month. But if you want to make them in large batches then refrigeration can help you to keep the masalas in good condition for a longer time.

This masala is very handy and gives an amazing taste to chicken. Malwani chicken is usually had with bhakris  or plain hot rice . It also tastes yummy with wade . I will soon post the recipe of Kombdi wade in which this chicken masala is used .  Used in malwani ( Malwan is an area on the Konkan coast ) cuisine , you can also add this masala to make various spicy vegetable gravies. 

Ingredients :

2 tbsp............................Coriander seeds
1tsp..............................cumin seeds
1 tsp...........................shahajeera
1tsp............................fennel seeds (badishep)
1tsp...........................pepper
1tsp...............................cloves
5 ..................................cardamoms
2............................masala cardamoms
1 ..............................dagadphool ( stone flower)
1 tsbp.......................javitri
2 inches...................dalchini

Method :

Dry roast all the ingredients till they give out nice aroma.

When they cool down grind to powder and keep in airtight bottle.

Always try making the masalas in small batches.

Otherwise they lose there flavour and aroma.

Other than in malwani chicken this masala can also be used in various vegetables.

Chicken Kaa Bharta

Chicken is one of the most popular  non vegetarian food used in Indian cooking and is liked by everyone.You can make so many varieties with it like snacks, starters, pulavs and main dishes.

In my family too we  all love it and so I try to make it at least once in a week as it provides good quality protien.  This chicken bharta which I recently made is an easy side dish to have with naan or pulav .

Ingredients:

250 gms ...................boneless chicken
2...................onions chopped finely
2.................tomatoes chopped finely
1tsp................mustard seeds
2tsbp.................finely cut mix of ginger,
2 tbsp..................garlic and green chillies
2 sprigs ...............curry leaves
1 tsp..................red chilly powder
1/2 tsp...............turmeric powder
1/2 tsp...........cumin - coriander powder
1 tsp..................garam masala
1 tsp.................amchur(dry mango powder)
fistful...............chopped coriander leaves
2 tbsp.............oil
salt

Method :

Pressure cook the chicken for 10 to 15 minutes and shred it .

In kadhai heat 2 tbsp oil and add mustard seeds and curry leaves.

After they splutter add chopped ginger, garlic, green chilly mix.

Add onions and stir fry till soft.

Add tomatoes and stir fry for five minutes.

Then add all the dry masalas and stir till oil separates.

Add shredded chicken and salt and further stir for 2 to 3 minutes.

Garnish with coriander or mint leaves.

Serve this chicken bharta with naan or rotis.

Malwani chicken sagoti

Malwan though is a part of Konkan coast its cuisine is distinctively different from  konkani and goan cuisines. Especially the fish, sea food and chicken variety is very popular. The liberal use of coconut , and other spices maked these dishes hot favourite of many.
My todays post i.e malwani sagoti is a hot favourite in our house and we usually relish it with wade /bhakari plain rice, sol kadhi and onion raita.

Ingredients :

1 kg ...........................chicken pieces
2 ............................onions (sliced)
2..............................onions (chopped finely)
1 bunch........................coriander leaves
15 to 20.......................garlic cloves
1 inch.........................ginger
5 to 6 .....................green chillies
1/ 2 cup ..................fresh grated coconut
1 tbsp.......................raw rice
1 tbsp.......................turmeric powder
1 tbsp.....................chilly powder ( I put more)
1 tbsp....................malwani chicken masala ( see the recipe here )
1/2 cup ....................oil
salt


Method  :

Wash clean and cut the chicken to medium sized pieces.
Grind coriander leaves, chillies, garlic and ginger.
Marinate the chicken with above paste, salt , chilly powder, turmeric and malwani chicken masala.
Keep the chicken aside for 2 hours.
Heat little oil in pan and fry the sliced onions.
When they become brown add coconut and rice and fry well till brown.
Grind this also to a paste .
Now heat  remaining oil and saute the chopped onions.
When the onions become golden add the marinated chicken and saute well for 5 to 10 minutes.
Now add the onion , coconut paste and mix properly.
Cook covered with lid till the chicken is well cooked and a layer of oil can be seen on top.
Serve with wade/bhakri or plain rice and sol kadhi.

Note :
You can adjust the quantitiy of green chillies and chilly powder according to your liking but this chicken
tastes better if spicy and hot.

Murg Methi (Chicken with fenugreek leaves )

Ingredients :

1/2 kg ........................chicken pieces

1 small bunch ................fenugreek leaves ( or 1/2 cup dry kasuri methi )

2.............................onions (finely chopped)

2 tbsp.........................ginger, garlic paste

1tbsp.............................green chilly paste

1 tsp............................turmeric powder

1 tsp..........................garam masala

2 tbsp..................cashewnuts paste

1 tsbp...........................fresh cream

2 tbsp.......................ghee

salt

Method :

Marinate the chicken pieces with both the pastes, salt and turmeric powder for 2 hours .

Clean the methi bunch and pick up only the leaves.

Chop them finely.

If adding dry kasuri methi , then soak it in warm water for 15 minutes.

Heat ghee in the pan and add chopped onions and saute till transparent.

Now add the marinated chicken and mix it properly and cook for 10 minutes .

Now add the chopped methi leaves or squeezed dry methi leaves .

Mix and cook for 10 more minutes covered with lid.

Add little milk if needed but keep the gravy thick.

In the end add garam masala , cashewnut paste and fresh cream.

Cook for 5 more minutes.

Serve hot with roti, parathas, rice or pulav.

Sending this to


priyas healthy-diet-event  at  .cookingspace

Chicken Lollipop

I am sure that this dish is so popular that it needs no introduction at least in India. Adults and children both love these juicy tangy lollipops . So here's the recipe for it . I personally feel that the lollipops do not have much of the flesh and most of the times do this same recipe with chicken legs .

Ingredients :

8 to 10 .................Raw chicken lollipops
1 tbsp....................Soy sauce
1 tbsp...................garlic paste
1 tsp......................garam masala
2 tsp......................chilly powder
3 tbsp......................tomato ketchup
1 tbsp.....................cornflour
1..............................egg beaten
salt as per taste



Method :

Wash the raw lollipops thoroughly .
Add soy sauce, garlic paste , garam masala, chilly powder and ketchup.
Add cornflour and beaten egg and mix well .
The pieces should be well coated with the marinade.
Marinate for at least 2 to 3 hours.
Use can also marinate and keep overnight.
Deep fry in the oil and serve hot .

Stuffed Sausages

This is a simple dish which can be quickly made when you want something tasty in short time. I usually stack my freezer with sausages, salami, lollipops or boneless chicken . This sometimes eases your work when you have lot of other dishes to take care of. These sausages can be had along with the main course or also as starters before the party or just with a soup to make it a complete meal.

Ingredients :
6 ......................Chicken sausages
1 cup.................potato mashed ( I used ready made aloo mash)
1tbsp.................ginger garlic paste
1tsp...................tandoori masala
1tsp.................turmeric powder
1tsp...................chilli powder
1tsp..................Dry mango powder (amchur)
2 tsp....................sesame seeds (til)
salt
oil

Method :

Slit the sausages on one side without breaking them.
Mix the mashed potatoes with all the other ingredients except sesame and oil.
Stuff the sausages with this filling .
If the sausages are too long cut them into two halves.
Sprinkle sesame seeds on top and shallow fry them on a non stick pan.
You can also dip them in cornflour paste and deep fry them if you want a tastier and quicker version.
Serve with tomato ketchup or green chutney.

Chicken Satay

Every one loves chicken . I mean usually the non vegetarians. We can make variety of dishes with chicken and so I always stock my fridge with chicken.
 This Chicken Satay which I prepared is unbelievable simple dish and can be made in a jiffy with a very short notice or when unexpected guests turn up. You will never ever go wrong with this dish.

Ingredients :

1/ 2 kg .....................boneless chicken
2 tbsp......................garlic paste
2 tbsp.......................ginger paste
1 tbsp......................pepper pd
2 tbsp......................peanut butter
2 tbsp....................soy sauce
1 tbsp...................gr chilly paste (optional)
salt
oil for shallow frying
skewers





Method :

Cut the chicken into long stripes as in the picture.
Mix all the ingredients and marinate chicken with it as long as possible.
I sometimes add gr chilly paste to the marinade as it makes the satay spicier and hot.
Put the chicken in the skewers and keep ready.
Heat the tawa and arrange all the skewers .
Shallow fry turning them occasionally till the chicken is well cooked and golden brown in colour.
Serve with peanut butter diluted with soy sauce.

Butter Chicken

Butter chicken as the name suggests is yummy buttery preparation of boneless chicken which is  famous worldwide due to its less spicy taste. Its rich texture and gravy makes it a hot favourite among Indians as well as Non - Indians alike. The thickness usually is  due to ground paste of cashewnuts .

I had made this recently for our Sunday lunch but couldn't post the recipe .

We enjoyed it with Aloo Parathas and Bundi raita the recipes of which I will be posting soon.


Ingredients :

500 gm.........................Cut boneless chicken
1/2 kg ...........................tomatoes pureed
1 ..................................onion
1tbsp...........................chilly powder
1tbsp...........................turmeric powder
2 tbsp........................Tandoori masala
2 tbsp.........................Ginger garlic paste
2 tbsp.........................cashewnuts
2 tbsp..........................almonds
1 tbsp..........................poppy seeds
1/2 cup.......................fresh cream
2tbsp..........................fresh coriander leaves chopped
salt
butter

Method :

Grind onion and marinate chicken pieces with ground onion , tandoori masala, turmeric powder, chilly powder, ginger garlic paste and salt.
Grind tomatoes and puree them.
Heat butter and add the tomato puree and saute till butter separates.
Add the marinated chicken and stir fry again till butter separates.
When the chicken is cooked add the ground paste of cashews, almonds and poppy seeds.
Add very little milk if needed and fresh cream.
Cook for 5 minutes and garnish with cut coriander.

Chicken Dimsums

First of all I would like to thank Achu from tangymind  and Jagruti from  Jagruti's cooking odyssey  for giving me the award for best innovative dish for my recipe on tavsalli (cucumber-cake) in their event . Do visit their blogs for some great recipes.

Chinese cuisine though an International cuisine , has become so familiar to the Indian kitchen that we have regularly started eating as well as making it at home. Dishes like manchurian, fried rice etc are liked by all.

Nowadays there is a craze of momos and dimsums . They are very similar to our steamed dishes and are oil free and very nutritious. I am posting the recipe of Chicken dimsums today. It is a very healthy and yummy dish , simple to prepare and mildly spiced.



 Ingredients :

For the filling :

200 gm ....................chicken mince
1 ............................onion(finely chopped and  
                                sauted)
2 tsp.........................pepper powder
1 tsp.........................soy sauce
2tbsp.......................fresh coriander finely chopped
salt
sugar

for the outer covering :

2 cups ..............maida
2 tbsp................rice flour
1 tsp.................oil
salt
water




Method :

Outer covering :

Make a dough by mixing maida, rice flour, salt and enough water and oil.
The dough should not be very soft.


Filling :

Boil the chichen mince with 4 to 5 garlic flakes in pressure cooker till soft.

When cold grind it in the mixer.

Saute the chopped onions till light pint and transparent.
Mix this ground paste with onion, pepper pd, salt, sugar, soy sauce and coriander.

How to Proceed :

Roll out small puri shapes from the dough.
Put little stuffing in the middle and fold as shown .
You get a special dimsum maker to steam these dimsums.
But you can also use your pressure cooker or idli maker for the same.
Add little water at the base and steam these dimsums in a similar way like idlis or dhoklas.

Serve with szechuan sauce.

Sausages Stir Fry

A dish which takes hardly any time to prepare . This is a tasty dish which can turn your otherwise humble meal into a grand affair. If you have a packet of frozen sausages ready in your freezer you can prepare this dish when  feeling too lazy to cook something elaborate but still want to have a delicious meal. You can also entertain sudden guests without panic and satisfy them.




Ingredients :

5 to 6 ....................Chicken sausages
1 ...........................capsicum chopped
1 ............................onion chopped
2 tsp.......................ginger garlic paste
                        (even crushed garlic will do )
2 to 3 tbsp.................tomato ketchup
salt as needed
oil






Method :

Heat oil add onions , when light brown add ginger garlic paste and stir for 5 minutes.
Add sausages cut into pieces and salt .
Cook for 5 more minutes.
Add capsicum and cook till half done.
They taste better if crunchy.
In the end add tomato ketchup.
Serve hot with rotis or even daal rice.