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Category Archives: CHICKEN

DESI MURGH 

Are you searching for some spicy desi style chicken then here is an end to it,here is my version of  Desi Murgh ,which I make when I fall short of time or when I like to taste something chat Patankar,its semi dry in texture and tastes extraordinary, a fingerlicking recipe!

Here chicken is cooked with desi masalas which blends perfectly and gives an excellent taste to the dish.. No grinding ,no marination and can be made in jiffy 😊

Enjoy this as a side dish or even as a starter😍❤

Let’s see the recipe

INGREDIENTS 

•1 kg chicken  (clean and washed)

•3 large onions sliced

•1 tblsp  ginger garlic paste 

•6 slit greenchilles 

•2 tsp chilly powder 

•1tsp turmeric 

•1tsp tsp dhania powder 

•1/2 tsp cumin powder 

•1tsp tsp garam masala 

•Salt to taste

•2 tsp pepper powder (add as per likings)

•1/2 cup coriander leaves chopped 

•1/2 -1 cup water

•2 tblsp Oil 

METHOD 

▪Heat a kadai add oil,when heated add onions and chilles fry golden 

▪Add gingergarlic paste toss for 30 sec and then all spice powder toss well till raw smell disappears 

▪Add chicken toss everything well till mixed ,add 1/2 cup water and cook closed till 3/4 done

▪Add salt ,coriander leaves ,pepper powder and cook further till semi dry or dry as you like .

▪Serve as a side dish to dal or rasam rice

NOTE

*Can add extra water if necessary 

*add chilles/chilly powder as per likings

*lime juice can be added

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Posted by on July 19, 2017 in CHICKEN, NON VEG STARTERS

 

CHICKEN KHOLAPURI MASALA 

Chicken Kholapuri Masala/ Curry…. All Maharashtrian recipe are very famous for their verity of non veg dishes.. 😊 Among several dishes Chicken kolhapuri is one such dish which tastes awesome 👌👌👌 ..It’s rich, thick spicy gravy which goes perfectly well with all types of rotis or naan or plain rice or flavoured rice  ( like ghee or jeera rice)…..

The uniqueness of this dish is roasting of all spices and then used in grinding masala which gives more flavour to the dish ,the main role here plays the kopra and poppy seeds which adds extraordinary taste to the dish 😋…

Kholapuri Masala consists of various spices in it but here i have kept it simple but taste wise just perfect do give it a try and enjoy with your loved ones 😍😍😍

Ingredients for marination

•1 kg chicken cleaned and washed

•1 tblsp ginger garlic paste 

•1 tsp turmeric powder 

•3 tsp chilly powder (or more as per taste)

•1/2 cup yogurt 

•Salt 

Ingredients for grinding masala

•12 byadgi chilles

•1/2 kopra /dry coconut 

•1 tsp black pepper corns

•1 tblsp  coriander seeds

•1 tsp poppy seeds/ kus kus

•5 cashewnuts 

•Few curry leaves

•1 onion chopped

•1 tomato chopped 

For making Gravy

•2 tblsp Oil

•1 onion chopped 

•1 tomato chopped 

•2 Greenchilles chopped

•Coriander leaves chopped 

•1 tsp Limejuice (opt)

METHOD 

▪Marinate chicken with above ingredients for 30 minutes 

▪Heat a pan add a tsp oil and roast chilles along with coriander seeds ,pepper till raw smell disappears,remove this to a plate

▪Now to the same pan add kopra and fry till red,add kus kus and fry till pops (see that kus kus won’t burn) add this to already fried chilly plate,allow to cool

▪Add onion fry them till translucent and switch off flame and add cashews and let them get fried with the heat present in the pan

▪Now add fried chilles ,coriander seeds,pepper, kus kus,coconut curry leaves and make powder to this add cashews,onion fried and tomatoesand grind fine using water

▪Heat a thick kadai or pan add oil,heat well add in onions chopped fry translucent then add in tomatoes,salt fry well add chicken and toss well and allow it to cook well ..

▪when chicken is almost cooked add the ground masala,green chilles chopped and cook till oil seperates (check salt,as salt is added during marination)add coriander leaves,lime juice mix and switch off flame and enjoy..

NOTES

•Here i used Everest tikka lal chilly powder which is spicy and gives beautiful colour to the ,you can use any other chilly powder as per your taste

•you can even roast cinnamon,cloves ,nutmeg,star anise,cardamom and grind along with other ingredients but I like this version of mine..

•You can even use readymade Kholapuri masala/garam masala to the dish

•If you grind above masala coarse instead of fine it becomes Kholapuri sukka

•Instead of chicken you can even use eggs, potatoes or mixed vegetables of your choice..

 
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Posted by on July 14, 2017 in CHICKEN

 

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CASHEW CHICKEN FRY…

Here is an lovely chicken fry recipe for all chicken lovers for those who love chicken in spicy,chatpata village style:)….. This can be made in jiffy very delicious in taste ,i can say lip smacking recipe…..

My family loves chicken in any form ,so i keepon trying new recipes ,so that we all can enjoy it….

I prefer chicken only if its done in Desi style, i even don’t prefer deepfried chicken but love the indian version of it like chilliy,urval ,manchuris,pepper dry…

This ultimate mouthwatering recipe was shared by my friend ,which i loved very much (just my type recipe,spicy ,indianised,perfect to go with dal rice😋)  i have changed the recipe according to my family taste ☺…

Lets have a look to the recipe

INGREDIENTS

•1 large onion ground to paste

•few curry leaves

•1 tsp ginger garrlic paste

•few finely chopped corianderleaves

•2 tblsp refined oil

•few cashewnuts

•1 tsp ghee

FOR MARINATING CHICKEN

•700 gms chicken on bone

•5-6 slit greenchilles or more as per likings

•1 tsp Gingergarlic paste 

•1 tsp ghee

•2 tsp chilly powder

•1 tsp turmeric 

•1 tsp garam masala

•salt as required 

•1/2;lime juice

FOR MAKING A FRESH POWDER(make coarse powder)

•2 tsp coriander seeds

•1/4 tsp fennel seeds

•10-12 cashewnuts

•1″ cinnamon 

•6 cloves

•3 cardamom

•8 corns pepper 

METHOD

▪Step 1

First Marinate chicken with the ingredients mentioned above for marination for 30 minutes 

▪Step 2

Make a pwder using all ingredients above i.e using coriander seeds , feenel ,black pepper,cardamom ,cashews ,cloves and cinnamon ….

▪Step 3

Heat pan add oil , add curry leaves , coriander leaves,saute awhile and add onion and gingergarlic paste and saute till raw smell goesoff..

▪Step 4

Now add marinate chicken and fry for 2 minutes, add 1/4 cup water ,close lid and cook till chicken is cooked..

▪Step 5

When chicken is cooked add the coarse powder , give a good mix and cook for 5 more minutes..

▪Step 6

While serving give a tempering of ghee , cashews and curry leaves (fry cashews till golden to enjoy that crisp taste)

NOTE

*Add salt, chillies ,chilly powder as per individual taste 

*can use coriander leaves for garnishing too

*Can reduce oil as we use ghee in marination also

*Vegetarians can try with potatoes,mushrooms, soyachunks and gobi… (but reduce the spices)


 

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SOYA PEPPER CHICKEN

Here is perfect restaurant type chicken recipe .This is quite simple to prepare but tastes mouthwatering!
   You need not require much ingredients also to prepare such awesome recipe…
  You can serve this as a starter or even as a sidedish…..Enjoy making this quick recipe within 20 minutes….

Recipe credit to chef Anand

Recipe is as follows

INGREDIENTS

•750 gms Chicken cleaned and washed ( medium pieces )
•8-10 Garlic peeled and crushed
•1 medium onion chopped
•4 springs curryleaves
•1 tsp garam masala
•1 tsp chilly powder
•1 tsp dhania powder
•1/2 tsp turmeric powder
•11/2 tsp coarse pepper powder (or more depending on taste)
•2 tsp soya sauce
•1 tblsp cornflour
• salt to taste
•2 tblsp oil
•1 tsp limejuice

METHOD

▪Add salt and turmeric to washed chicken and keep aside
▪Heat a kadai or pan, add oil heat well
▪Add crushed garlic,fry till raw smell goes,
▪Add onions fry till brown, add curryleaves, saute this for a minute
▪Add all dry powders like garammasala powder, red chilly powder, dhania powder fry well till oil seperates
▪Add chicken, sprinkle water cook this stirring till done
▪Add pepper powder,salt (as needed as we have already added in marination),soya sauce and saute all together well till combined
▪Add cornflour mix this well till each piece of chicken is coated with cornflour to get a roasted effect…
▪Switch off flame
▪Add limejuice mix and serve

NOTE
*Use chilly powder, pepper powder lime juice to individual taste ..

image

Soya Pepper Chicken

 
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Posted by on June 18, 2016 in CHICKEN, NON VEG STARTERS

 

SPICY CHILLI GARLIC CHICKEN

An easy and quick recipe for Iftar/Ramadan ….This recipe is time saving, very delicious, best recipe when you have lots of other cooking!….This can be ready in just 15-20 min…. ☺
     Enjoy this as a starter recipe or side dish to neer dosa, or rice/dal….

INGREDIENTS

•750 gms chicken
•1/2 cup thick curds
•1/2 tsp Turmeric powder
•salt
•22 byadagi chillies(dried long redchillies )
•20 garlic flakes (peeled)
•1 tblspoil
•1 tblsp ghee (optional )

METHOD

▪Marinate chicken with curds,turmeric  and salt for 15 min or more minutes
▪Grind chillies and garlic to fine paste using water
▪Heat kadai add oil + ghee, add ground chilli masala cook well till oil seperates add chicken cook till dry….
▪Done Enjoy this easy and quick recipe as a starter or as a side dish…

NOTE
*don’t add water while cooking
*Adjust chilli and curds to individual taste
*the more the marination time the result is good
*try this doing only with ghee it tastes just like chicken ghee roast but reduce garlic quantity while grinding…This is another version of ghee roast what I prepare but here in Spicy Chilli Garlic Chicken ,garlic has a dominating taste so the taste is different from that of ghee roast, try both version and enjoy!

image

Spicy Chilli Garlic Chicken

 
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Posted by on June 7, 2016 in CHICKEN, NON VEG STARTERS

 

CHICKEN PULIMUNCHI

  Here is a spicy, tangy flavoured chicken recipe for you all….known as Pulimunchi ..In Tulu language (common language in manglore)puli means Huli/tanginess/Tamrind and munchi means chillies…

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   This is a semi dry consistency gravy or you can say a saucy consistency which is very popular in an around mangalore district…..Now also you can see this in some of the restaurants there… served along with Boiled rice or Neerdosa….I love with neerdosa a mouthwatering combo😋😋😋..
  In this recipe lots of chillies go along with a big size tamrind which is made into paste along with other ingredients….
   You can also make pulimunchi from fish such as sardines, prawns or Mackerel with slight variation in masala where mustard goes in grinding and no garammasala is used and a tadka of mustard curry leaves is given at the end …
Now let’s see how is this prepared with chicken…

INGREDIENTS

•1 kg Chicken cleaned and washed (750/800gms)
•20-25 byadagi chillies (use according to your needs,I used nearly 22)
•1 tblsp full heaped coriander seeds
•1 tsp full heaped cumin seeds
•8 seeds fenugreek seeds  (methi dana)
•1/2 tsp black pepper corns
•Small piece cinnamon (opt)
•2 cloves  (opt)
•5 flakes garlic
•1 lemon sized tamrind soaked in water
•1 tsp turmeric powder
•Salt as needed
•1 medium onion finely sliced
•1 tej patta
•1 tblsp ghee

METHOD

▪ Marinate chicken with salt and turmeric for 30 minutes or more..
▪Heat a pan add dry roast chillies, methi seeds, jeera, dhania,garlic,black pepper, cinnamon and cloves
▪Grind all above fried items to fine powder then add soaked tamrind along with its water a fine paste (can add more water if necessary)
▪ Heat a kadai add ghee ,onions ,tejpatta and fry well add marinated chicken cook for 5 minutes
▪Add ground masala give a good mix and let this cook till oil starts separating
▪Now add water (use water which is used to remove excess masala from mixi jar)
▪check salt, add if necessary  (we have already added salt to chicken for marination )
▪ Give a good boil
▪ Enjoy with neer dosa or boiled rice..

NOTE
* coconut oil / ghee/refined oil anything can be used but I used ghee for a good taste and to balance the spiceness. .

image

Chicken Pulimunchi

 

 
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Posted by on April 27, 2016 in CHICKEN

 

CHICKEN CHUTNEYWALE

CHICKEN Chutneywale….A jatpat recipe in my style….love this chicken,very easy and quick irresistable recipe…..A very good accompaniment to lunch/dinner,ragi balls,rice rotis,Ghee/jeera rice….

INGREDIENTS

•1/2 kg Chicken cleaned and washed
•2 tblsp roasted gramdal/daliyadal
•1/4 bunch coriander leaves
•2 tblsp Mint leaves
•2 tblsp grated coconut
•5 greenchilles
•1 medium onion chopped
•1/2″ ginger
•8 flakes garlic
•2 cardamom pod
•4 cloves
•1 ” cinnamon stick
•10 black pepper corns
•1/4 tsp turmeric
• Salt as required
•1 tblsp oil

METHOD

▪Grind all ingredients except chicken to fine paste
▪Heat oil well in a thick kadai add ground masala fry well,till raw smell disappears
▪Add chicken, mix well
▪Add water (water used to remove excess masala in mixer,don’t add much)
▪check salt
▪cook in medium flame closed for few minutes or till done….
▪Your chicken is ready within 20 minutes….

NOTE
*This recipe can be made into dry but you need to cook with minimum water and cook on high flame stirring continuously….
*Don’t make the recipe watery ,it won’t taste good…

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Chicken Chutneywale

 
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Posted by on April 13, 2016 in CHICKEN