Shaku Shaku Chicken Curry

Easy and very fast to make this delicious chicken curry.  Perfect side dish for both rice and rotis. 

Ingredients :

1. Chicken - 1 Kg
2. Oil - 1 tbsp
3. Cinnamon stick - 1 no
4. Cloves - 2 nos
5. Cardamom - 1 no
6. Onion - 2 nos
7. Tomaotes - 2 nos
8. Turmeric powder - 1/2 tsp
9. Ginger garlic paste - 1 tbsp
10. Chilly powder to taste
11. Corriander powder - 1 tbsp
12. Corriander leaves for garnishing
13. Salt to taste

Direction to cook :

1.   Heat oil in the pressure cooker, add cinnamon stick, cloves and cardamom.

2.   Add finely chopped onions and then turmeric powder, ginger garlic paste.

3.   Add finely chopped tomatoes and salt to taste.

4.   Add chilly powder and corriander powder and finally the chicken pieces.

5.   Pressure cook the chicken curry  till done.  Garnish it with corriander leaves.

Serve it with rice or rotis.

Read more...

Malai Chicken - Pakistani style

Rich & creamy malai chicken curry perfect to serve with rotis or rice :)

Ingredients :

1. Chicken - 1 kg
2. Onion - 1 no
3. Red chilly to taste
4. Cloves - 3 nos
5. Cardomom pods - 2 nos
6. Cinnamon stick - 1 pc
7. Bay leaf - 1 no
8. A bunch of cilantro leaves
9. Corrainder powder - 1 tsp
10. Cumin powder - 1/2 tsp
11. Garam masala powder - 1 tsp
12. Red chilli powder  to taste
13. Turmeric powder - 1/4 tsp
14. Tomato puree - 1/4 cup
15. Whipping cream (or milk ) - 1 cup
16. Ginger garlic paste - 1 tsp
17. Salt to taste
18. Oil as needed

Direction to cook :

1. Heat oil in a pot on medium heat. Add the red chilli, cloves, cardamom pods, cinnamon stick, and bay leaf. Fry until the bay leaf turns golden brown.
Add chopped onion, fry for a few minutes. Add ginger paste and garlic paste & fry.
Add chicken pieces and fry for another 5 minutes or so. Sprinkle on top the salt, red chilli powder, coriander powder, cumin powder, and turmeric powder, mix
Add 1 glass of water, mix and cover on low heat, cook for about 20 minutes or until chicken is almost done.
Add tomato puree, mix and continue cooking on low heat until chicken is well done.
Finally add the whipping cream and cook for another few minutes. Add garam masala and coriander leaves, cook for another couple minutes and remove from heat.

Serve with roti or rice.

Read more...

Ajwain Chicken curry

South Indian dishes is something hot & spicy.  Ajwain chicken curry is most exotic dish taste good with rice , rotis & naans as well.  When I want to try out some new chicken dishes, I blindly follow the sanjeev kapoor's recipe.  Flavour of ajwain brings unique taste to this dish & we just loved it with rice :)

Ingredients :

1. Chicken - 800 gms
2. Oil - 4 tbsp
3. Coconut, scrapped - 1 cup
4. Garlic - 4 to 6 pods
5. Turmeric powder - 1/2 tsp
6. Onion - 2 nos
7. Salt to taste
8. Tamarind pulp - 1 tbsp
9. Nutmeg grated - 1/4 tsp
10. Corriander leaves for garnishing

Dry Roast the below ingredients :

1. Red chillies - 4 nos
2. Cumin seeds - 1 tsp
3. Corriander seeds - 1 1/2 tbsp
4. Black peppercorns - 10 nos
5. Fennel seeds - 1 tsp
6. Ajwain - 1 tsp
7. Poppy seeds - 2 tbsp
8. Cloves - 6 nos
9. Cinnamon - 2 stick
10. Star anise - 4 nos

Direction to cook :

1.   Lightly brown the scrapped coconut & grind it along with the garlic pods and the roasted ingredients.

2.   Heat oil in the frying pan, add onions & saute till tender.  Add chicken pieces & saute.

3.   Add the grounded coconut paste, turmeric powder, tamarind pulp & cook till done.

4.   Finally, add nutmeg powder & finely chopped corriander leaves.

Serve warm with rice or rotis.

Read more...

Chicken 65

Amma is my best cook & this dish is one among her best.  We dont like to accompany this dish with any other main course.  Guess !! fried rice would be the better combination to serve.  I enjoy having this little warm with onion slices & lemon aside.

Ingredients :

1. Chicken - 500 gms
2. Cornflour - 1/2 tbsp
3. Gram flour - 1 tbsp
4. Ginger paste - 1/4 tsp
5. Salt to taste
6. Egg - 1 no
7. Rice flour - 1 tsp
8. Chicken 65 powder - 25 gms (or chilly powder - 2 tsp)
9. Oil for deep frying

Direction to cook :

1.   Clean & cut the chicken. Combine all the ingredients together & mix it with chicken pieces.

2.   Marinate the chicken for atleast one hour. 

3.   Heat the oil in the frying pan & deep fry the chicken till golden brown on either side.

Serve immediately.

Read more...

Mint methi chicken

Weekends are my adventure day.  I try new dishes which sometimes turns good or the other way round.  Recently, I made this spicy & greenish chicken masala with lotz of fresh herbs and it absolutely taste delicious.  Flavour of mint leaves, corriander leaves & methi leaves made this dish exotic.  Perfect with rice & rotis as well.

Ingredients :

1. Chicken - 250 gms
2. Green chilly - 1 no
3. Ginger - 1 inch
4. Garlic - 3 pods
5. Mint leaves - 1/4 cup
6. Corriander leaves - 1/4 cup
7. Curd - 1 tbsp
8. Chilly powder - 1 tsp
9. Onion - 1 large sized
10. Fresh methi leaves (finely chopped) - handful
11. Coconut grated - 1 tbsp
12. Cinnamon stick - 1 no
13. Cloves - 3 nos
14. Cardomom - 2 nos
15. Lemon juice - 1 tsp
16. Salt to taste
17. Oil - 1 tbsp

Direction to cook :

#   Grind the green chilly, garlic, ginger, mint leaves & corriander leaves to a smooth paste.

#   Clean & cut the chicken.  Marinate the chicken in the grounded paste & salt for atleast one hour.

#   Dry roast the coconut, cinnamon stick, cloves & cardomon.  Grind them to a fine powder.  Keep aside.

#   Heat oil in the frying pan, add oil & finely chopped onion.  Saute till golden brown in color.

#   Add the finely chopped methi leaves, chilly powder, curd & the marinated chicken.  Cover & cook till tender.

#   Once the chicken is cooked, add the spice powder & finally the lemon juice. Add water (if necessary).

Serve with rice or rotis.

Read more...

Chicken puff

Mcrennett is my favourite bakery till now  for its chicken & egg puffs.  I made this spicy chicken puff with the puff pastry sheets available in stores.  Perfect for evening snacks & my son just loved this.  Brushing egg over the puff will make it crispy & shiny.  Nobody can believe its homemade, it taste delicious :)

Ingredients :

1. Puff pastry sheet
2. Oil -  1 tsp
3. Cinnamon stick - 1 no
4. Cloves - 2 nos
5. Boneless chicken - 250 gms
6. Onion - 1 no
7. Chilly powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Corriander powder - 1 tsp
10. Cumin powder - 1/2 tsp
11. Garam masala - 1/2 tsp
12. Salt to taste
13. Corriander leaves
14. Egg - 1 no

Direction to cook :

£   Heat oil in the pan,  add the seasonings & finely chopped onions.

£   Add turmeric powder, chilly powder, corriander powder & shredded chicken (or cut them in tiny pieces).

£   Once chicken is cooked, add cumin powder & garam masala.  Cook for 5 more mins & sprinkle some finely chopped corriander leaves.  Allow it to cool.

£   Break the eggs & beat them.  Keep aside.

£   Cut the pastry sheets to the desired shapes like circle / rectangle / triangle / square.   Stuff the chicken mixture & brush the edges with egg and seal them.

£   Finally, brush the egg over the puff on either side & bake them as per the instructions given.  I baked it at 200 C for 10 to 12 mins.

Serve warm.

Read more...

Chicken cutlet

Chicken is our staple weekend menu.  I made plain semi-dry chicken masala (as mentioned under stuffing ingredients) on sunday but suddenly we planned to have our lunch outside.  Finally, we had the chicken masala with rotis for dinner.  And with the leftover I made this delicious chicken cutlet & enjoyed our tea time little spicy and yummy :)

Ingredients :

For stuffing :

1. Boneless chicken - 500 gms
2. Onion - 1 no
3. Cinnamon stick - 1 no
4. Cloves - 2 nos
5. Elachi - 1 no
6. Ginger garlic paste - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 1 tsp
9. Corriander powder - 1 tsp
10. Garam masala - 1/2 tsp
11. Oil - 1 tsp
12. Salt to taste
13. Corriander leaves for garnishing

For covering :

1. Boiled potatoes - 4 nos
2. Salt to taste
3. Egg White
4. Bread crumps - 1 cup
5. Oil for shallow frying

Directions to cook :

#   Heat oil in the pan, add all the spices & onion.  Saute till golden brown in color.

#   Add ginger garlic paste, chilly powder, turmeric powder, corriander powder & cleaned chicken pieces.  Cover and cook till tender.

#   Finally add garam masala & corriander leaves.  Keep aside.

#   Mash the boiled potatoes with salt.  Keep aside.

#   Beat the egg with a pinch of salt.  Keep aside.

#   Spread the bread crumps in a wide plate.

#   Make a small ball from the mashed potatoes and stuff a spoon of chicken masala.  Seal the edges & make a flat disc shape patties. 

#   Dip the patties in the egg & immediately in the bread crumps.   Shallow fry them in the cooking oil & serve warm with tomato ketchup.

Enjoy :)

Read more...

Madrasi chicken

.

My hubby asked me to do something new in chicken, which I never tried before. And, he himself browsed the Internet & gave this wonderful recipe to cook for our weekend lunch. Though, the list of ingredients is little big, yet simple to make & taste awesome.

Ingredients :

1. Chicken - 1 kg
2. Curd - 2/3 cup
3. Turmeric powder - 1/4 tsp
4. Chilly powder - 2 tsp
5. Garlic paste - 1 tsp
6. Lemon juice - 1 tsp
7. Bay leaf - 1
8. Cinnamon - 1 stick
9. Cloves - 3 nos
10. Black pepper - 1 tsp
11. Onions - 1 cup
12. Grated coconut - 2 tsp
13. Tomatoes - 1 cup
14. Corriander leaves
15. Oil - 2 tbsp
16. Salt to taste

Directions to cook :

£ Clean & marinate the chicken in curd, turmeric powder, chilly powder, garlic paste, salt & lemon juice for atleast one hr.

£ Heat 1 tbsp of oil in the pan, add bay leaf, cinnamon, cloves, black pepper, onions & saute.

£ Add tomatoes & grated coconut & saute till cooked. Allow it to cool & grind them to the fine paste.

£ Heat 1 tbsp of oil in the pan, add the grinded masala & the chicken along with the marinated masala. Ajust the salt. Cover and cook until tender.

£ Finally, add the corrainder leaves & serve warm.

Perfect for rotis.

Wow !!! Its award again:)

Thanks priya for thinking about me & passing this cute looking award to me. U are simply superb :)

The rules are:

1. Put the logo on your blog or post.

2. Nominate at least 7 blogs.

3. Let them know that they have received this Scrumptious award by commenting on their blog.

4. Share the love and link to this post and to the person you received your award from.

I would like to share this awards to : Gita, Kittymatti, Sanghi, A2Z vegetarian cuisine, Leena rashmin raj, Parita, divya Vikram, Ann.

Read more...

Hyderabad dum chicken biryani

.

Dum chicken biryani is the most popular south Indian dish. Everybody always prefer to eat good biryani :) My earlier briyani is like pulavs....

Recently, I tried this dum chicken biryani & that was the awesome tasting biryani I had. I marinated the chicken with all Indian spices overnight & layered them first followed by the rice & other seasonings. I cooked it on the low flame for almost 40 min and I think I made the almost perfect biryani !!!

Ingredients :

1. Chicken - 1 kg
2. Basmati rice - 2 cups
3. Water - 5 cups
4. Corrainder leaves - 1 bunch
5. Mint leaves - 1/2 bunch
6. Green chillies - 12 to 13 nos
7. Cinnamon stick - 2 nos
8. Cardamom - 5 nos
9. Cloves - 6
10. Mace
11. Black cumin seeds (shahi jeera) - 2 tsp
12. Bay leaf - 2 nos
13. Ginger garlic paste - 2 tbsp
14. Turmeric powder - 1/2 tsp
15. Lime juice - 2 tbsp
16. Fried onions - 1 cup (Deep fry the sliced onions in the oil)
17. Chilly powder - 2 tsp (as per ur spice level)
18. Corrainder powder - 2 tsp
19. Cumin powder - 1 tsp
20. Saffron strands (soaked in 3 tbsp of water) - I replaced it with red food color
21. Ghee (clarified butter) - 3 tbsp
22. Oil - 4 tbsp
23. Aluminum foil to cover the pan.

Directions to cook :

# Soak the rice in water for half an hour. Keep aside.

# Finely chop the corrainder leaves & mint leaves.

# Heat 1/2 tsp of oil in the pan, add 1 cinnamon stick, 3 cardamons, 3 cloves, mace, 1 bay leaf & 1 tsp black cumin seeds. Keep aside.

# Marinade the chicken pieces in the fried seasonings, lime juice, 1/2 qty of chopped corrainder leaves, mint leaves, green chillies, ginger garlic paste,turmeric powder, 1/2 cup fried onions, chilly powder, corrainder powder, cumin powder & salt to taste for atleast 2 hrs preferebly overnight.

# Boil 5 cups of water in a pan, add the remaining cinnamon stick, cardamom, cloves, black cumin seeds, bay leaf, salt & cook the rice till half done. Remove & drain the water. Keep aside.

# Pour the oil & ghee in the non-stick pan, spoon in the marinated chicken as the first layer & then the cooked rice as the second layer. Finally, spread the remaining fried onions, corriander leaves, mint leaves & the dissolved saffron.

# Cover the pan tightly with the aluminum foil. Cover & cook for 10 min on medium heat and then on slow heat for 30 mins.

# Remove from heat and stand with lid covered for approx 10 min.

serve warm with raita.

Read more...

Kadai chicken

.

Kadai chicken is most popular chettinadu dish cooked in red gravy. This can be served either with rice or rotis. It taste AWESOME :)

Ingredients :

1. Chicken - 1 kg
2. Corriander seeds - 2 tsp
3. Cumin seeds - 2 tsp
4. Black peppercorns - 10 nos
5. Ginger - 1 1/2 inch piece
6. Garlic - 10 cloves
7. Oil - 2 tbsp
8. Butter - 1 tbsp
9. 1 Large sized onion - Finely chopped
10. Tomatoes - 4 nos (Finely chopped)
11. Water - 1/2 cup
12. Salt to taste
13. Finely chopped corrainder leaves for garnishing

Directions to cook :

# Dry roast the corrainder seeds, cumin seeds & black pepper corns. Keep aside.

# Grind ginger, garlic and red chillies to a fine paste. Keep aside.

# Heat oil & butter in the kadai (Frying pan), add finely chopped onions & saute till light golden brown.

# Add the grounded spice powders & the red chilly paste. Saute it for 5 mins.

# Add the finely chopped tomatoes & continue to saute till the tomatoes become soft.

# Add the chicken & 1/2 cup of water and stir. Cover & cook on medium heat till the chicken is tender.

# Garnish it with corrainder leaves.

Serve hot.

Read more...

Tandoori chicken

.

Tandoori chicken is my hubby fav & this is from his collections. Just for u :)

Ingredients :

1. Chicken legs - 4 nos (skin and fat removed)
2. Tandoori chicken powder - 2 tbsp
3. Chilly powder - 1 tsp (optional for more spice)
4. Salt to taste
5. Ginger garlic paste - 1 tbsp
6. 1/2 cup yogurt
7. 1 tbsp lemon juice
8. 2 tsp melted butter
9. 1/2 tsp of red color powder

Directions to bake :

# Combine all the ingredients except the chicken & make a smooth paste.

# Marinate & refrigerate the chicken in the masala for atleast 2 hrs preferably overnight.

# Preheat the oven for 250 C.

# Arrange the chicken on the tray & grill them for 25 min or until done, turning the pieces occasionally.

# Serve them with onion & lemon slices.

Spicy & tasty chicken tandoori is ready to serve.

Read more...

Chicken curry & chicken kuruma with leftover mint chutney

It gives us a little happiness to see when there is no leftover. But the fact is, even the leftover can be turned to yet another delicious dishes. I made mint chutney morning & with the left over I made chicken curry for the afternoon & chicken kuruma for the night.

It was nice to see and taste different dishes from morning till night. Addition of mint will enhances the flavour & taste. It taste great :)

Chicken curry

Ingredients :

1. Chicken - 500 gms
2. Cinnamon - 1 stick
3. Cloves - 3 nos
4. Finely chopped onion - 2 nos
5. Riped Tomato - 1 large
6. Ginger garlic paste - 1 tbsp
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 2 tsp (as per us spice level)
9. Mint chutney (leftover) - I used 3 to 4 tsp
10. Salt to taste
11. Oil - 2 tsp

Directions to cook :

# Clean & cut the chicken into small pieces.

# Heat oil in the pan, add cinnamon stick & cloves.

# Add finely chopped onion & saute it for 3 min. Add ginger garlic paste.

# Add finely chopped tomatoe, turmeric powder & then chilly powder.

# Add the salt & mint chutney. Cover and cook till chicken becomes tender.

Serve hot with steamed rice.

Chicken kuruma

Ingredients :

1. Leftover chicken curry
2. Coconut paste (according to the qty of curry)
3. Salt to taste
4. Corriander leaves.

Directions to cook :

# Grind the coconut to a fine paste.

# Mix the chicken curry & coconut paste. Add some water for little thin consistency.

# Allow them to boil. Add salt & garnish with finely chopped corriander leaves.

Perfect for rotis.

Sending this to the event "The Potluck - Chicken" hosted by Viki.

Read more...