Awadhi Murg Masala

This is a one pot chicken curry which is so easy to cook and nevertheless it's truly delish , just put everything in a pot and cook on high flame and viola it gets done in no time . Thanks to chef  Dr. Izzat Hussein who shared such a lovely recipe which I and my readers who try this would absolutely treasure this recipe . So here goes the recipe 

Ingredients 
1 kg Chicken 
1/4 cup ghee
1/2 cup brown onion (slice 5-6 onions and deep fry it till nutty brown , drain and keep aside)
2 tbsp ginger garlic paste
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
juice of 1/2 lemon 
1/2 cup milk 
salt to taste

Method 

• In a cooking pot put all the Ingredients mentioned along with milk, lemon juice and cook on a medium heat till chicken gets cooked 
• Keep stirring occasionally till chicken gets cooked and oil starts getting separated.
• Garnish with Coriander leaves
• Serve as a side with Jeera rice or even Biryani....just too good .

Murg Zaffrani korma

I always like to cook something special on fridays like chicken curry which is my son's favourite and I always look out for some classic chicken curries and this is one of them shared by Sarita Bhat which she got it from chef Harjit Kumar. It was not only quick but turned out delicious !
     So do try this I am sure you will love it and don't forget to share in your feedback !

Ingredients

1/2 kg Chicken (cut into curry cut pieces)

2 tbsp oil  + 1 tbsp ghee

2 tbsp Ginger Garlic paste

3 tbsp Fresh Curd

1 med sized onion (finely chopped)

4 tbsp Tomato puree

1 -2 Green cardamom

1' Cinnamon

3 cloves

salt to taste

1/4 tsp Haldi / Turmeric Powder

1 tsp Coriander Powder

2 tsp Red chilli powder

2 tbsp cashew (ground it into fine paste)

few strand saffron soaked in water

1 tbsp chopped coriander leaves 

Method

• In  a Large kadai add in oil / ghee add in green cardamom , Cinnamon , cloves saute on a medium flame when they begin to crackle. Add in onions and saute till golden brown.
• Add in ginger garlic paste and saute for 5 mins , then add in yogurt and in all dry masala powders fry well till it leaves oil completely and then add in tomato puree fry well till it leaves out oil , make sure you fry on a low flame . Add in cashew paste and cook on a low flame .
• Now add in chicken pieces and cook on a high heat for 10 -15 mins till cooked add in little water i needed. Lastly add in saffron water .
• Garnish with coriander leaves .

Ghee Roast Chicken

I love Ghee roast chicken whenever travel to India this is a sure one be ordered by my family in my fav restaurants in Bangalore, I never have attempted to try this until I stumbled upon this recipe here ...have changed the recipe a little bit , tried it , loved it and found it finger licking good comes close to the authentic ghee roast chicken typically served in restaurants. ......Hmmm just loved the meal ...my family was in full compliments :D.....Do try this you will def fall in love with this royal dish  :D

Ingredients

1/2 kg chicken ( washed and cut into pieces )

1/4 cup curd /Yogurt

1/2 tsp haldi

juice of lemon

For Spice paste

10 - 12 Red chillies ( Mix of Kashmiri  chillies and the normal one)

1 tsp Black peppercorn

10-12 methi seeds

1 tbsp coriander seeds

1/2 tsp Jeera

1 tbsp oil  + 1 tbsp ghee to fry these spices

6- 8 big flakes of garlic

2 tsp tamarind paste

2 tbsp oil + 2tbsp ghee to cook chicken

2 tbsp coriander leaves (chopped)

1/4 tsp sugar (opt)

1 sprig of curry leaves

salt to taste

Method

• Marinate chicken with curd, haldi /turmeric powder , salt and lemon juice . Keep it aside for 2-3 hrs.
• In a pan add in 1 tsp oil, 1/2 tsp ghee, red chillies, peppercorn, whole coriander seeds, Jeera, methi, fry these spices till you start getting nice aroma and make sure you do it on a low flame.
• Then add in garlic , and fry for another 2-3 mins then switch off the flame and grind this with tamarind to a fine paste.
• In a non stick pan add in 2 tbsp oil + 2 tbsp ghee and when it becomes hot add in curry leaves, masala paste and fry well till the masala leaves oil , Sprinkle a little sugar (opt) once it gets cooked well add in marinated chicken and cover and cook on the low flame till all the masala well incorporated with the chicken and it leaves out oil and you get a semi dry gravy . Check and add salt if needed.
• Garnish with coriander leaves and toss well . serve with Ghee Rice / Paratha ....it's awesome to taste

Fried Onion Chicken Masala

Friday menus are always special .....as it's a weekend around try to make either chicken  or egg curry today so I tend to try out so many dishes ...this was one particular dish where all the flavours turned out perfect and suited our taste buds perfectly....simply Yumm ...the key is the fried onion paste giving this whole dish such a lovely flavour !!...Do try this lovely chicken dish for your family ..hope they too love it as much as we did ....Do drop in a feedback if you try would love to hear from all my readers :D

Ingredients 

1/2 kg chicken ( washed and cut in pieces )

2  Big onion Sliced and fried in oil ( see the method for the details)

To be made into paste 

1 tbsp Khus khus / poppy seeds

8-10 cashews

For Marination 

1/2 tsp haldi 

3 tbsp curd / Plain Yogurt  

1 tbsp ginger garlic paste 

salt to taste 

2 tsp red chilli powder (kashmiri)

1/2 tsp Dhania / Coriander powder

1/2 tsp garam masala

For the curry 

2 cloves

1 ' Dalchini 

2 Green cardamom / elaichi 

1 Bay leaf

2 tbsp coriander leaves

2 tbsp oil / ghee for curry + 2 tbsp oil  for frying onion 

Method

For Making the Paste 

• Soak khus khus and cashews in hot water for 15 -20 mins. After 20 mins drain out all water and keep aside and grind it to a fine paste. Keep it aside.

• Take a non stick pan put 2 tbsp oil fry onion till it turns brown and well roasted and keep half the fried onion separately. Remaining half  after it cools down grind it to a fine paste. keep it aside. 

For Marinating the chicken 

• In  a mixing bowl take out chicken, add haldi, yogurt, ginger garlic paste, salt, Red chilli powder, Dhania powder, garam masala, ground fried onion paste mix well and keep aside for 20  mins .

Making the curry 

• Heat pan add oil + ghee when hot add in the whole spices when it sizzles  add in the marinated chicken and fry well till chicken gets cooked and leaves out oil add in the fried onion , cashew paste and cover and cook till it leaves the sides of the pan add in little water, salt to taste and cook till done.
• Garnish with coriander leaves . Done it's delicious and finger licking good with paired with Jeera rice / Parathas !

Pepper Chicken

Pepper chicken it's absolute spicy and lip smacking preparation which you get in any restaurants in India ...I have tried so many recipe but when I stumbled on this recipe In Maria's Menu  and tried it I absolutely loved it ..I have changed the recipe a little bit but I absolutely love it every time I prepare it the longer this dish sits the most flavourful and lovely it becomes so do try this and leave in your feedback !

Ingredients 

1/2 kg chicken ( I have used Boneless chicken ) (clean and Cut into med size pieces)

For Marination 

1/2 tsp Black pepper powder (freshly crushed)

1 tbsp Lemon juice 

salt to taste

For Masala

2 med Sized onion (finely Sliced)

2 tbsp crushed Ginger - garlic- green chilli paste ( I have used 10 cloves of garlic, 2' ginger, 2 green chillies 

1 tbsp Pepper powder (freshly crushed)

large pinch of saunf 

1/4 tsp Turmeric powder

1/2 tsp Chicken Masala ( I have used Baadshah Brand)

1/2 tsp Garam masala powder

1 tsp Dark soya sauce (I used Ching's)

1 tsp Tomato Ketchup

2 sprigs of curry leaves 

2 tbsp oil + 1 tbsp Ghee ( I Have used Ghee for flavouring if you don't like you can omit it)

For frying and garnishing 

1 sprig of curry leaves 

1 small onion sliced 

Salt to taste 

Method

• Clean chicken and cut it into bite size pieces. Crush the pepper in a pepper crusher or Mortar and pestle (grainy texture). 
• Marinate chicken with salt. pepper powder, lemon juice. and Keep aside for 30 mins.
• Take a non stick pan add oil and ghee in it  add in large pinch of saunf , few curry leaves then add in sliced onion fry till it slowly starts getting caramel golden colour then add in the crushed ginger- garlic - green chilli fry well till the raw smells fades off and your left with a lovely aroma . Add in crushed pepper, haldi, garam masala powder, chicken masala and fry well.
• Now add in soya sauce, tomato ketchup mix well. Now add the marinated chicken and mix well. then add in  1/2 cup water , salt  to taste and bring it to a boil. Cover and cook on a low flame till the chicken gets cooked well and all the Masala has coated well and the oil starts oozing out. Switch off the gas.
• Take a pan drizzle with little oil fry onion for a min till it gets cooked add in curry leaves and to the cooked chicken. Done !!!....It's so delicious that you will say I would love to prepare it again :) 

Chicken Shahi Kurma

This lovely recipe comes from Kini's Kitchen ...I have altered it slightly but this recipe is definetly awesome and a keeper...Thanks Nandini kini akka for sharing such an awesome recipe

Ingredients

1/2 kg chicken

5-6 tbsp oil

2 tsp gin garlic paste

2 sliced onion

1/4 cup cream

2 tbsp chopped coriander leaves

1/2 tsp haldi  (Turmeric powder)

salt to taste

For Brown onion paste

2 onion (sliced)

6 cloves of garlic 

1/2 tsp coriander seeds

2 tsp  Kashmiri red chilli powder (mild)

6-8  fried Bedagi (kashmiri) whole chillies

6-7 Almonds

2 tbsp cashews + few fried cashews for garnishing

Method 

1. Chop chicken into 1 ' cubes and wash and keep aside.
2. For Brown onion paste : Heat 3 tbsp oil add onion slices and fry till it turns brown be careful here not to burn them. Grind this along with coriander seeds, garlic, kashmiri red chillies (fried ..in 1 tsp oil add little salt and fry chillies till they are roasted and keep them aside.), red chilli powder, cashews, Almonds to a fine paste.
3. Marinate chicken with haldi , salt and leave it aside for 30 mins.
4. In pan add 4 tbsp oil fry 2 sliced onion till they turn brown add gin garlic paste and fry till it oozes out oil.
5. Now add brown onion paste and fry well covered till masala gets cooked and oil floats on top 
6. Now add 1/2 cup curd (yogurt), 1/2 tsp red chilli powder and fry well till it gets cooked properly and then add chicken pieces and cover and cook till done and meat gets cooked.
7. Add cream and mix well.
8. Finally garnish with coriander leaves and fried cashews (opt). Serve with Rice it's Yummy !

Afgani Tangdi Kabab & Reposts

I had bookmarked this recipe for a long time but didn't find time to try out....when I brought these chicken drumstick , I wanted to try something really different so I finally found this recipe guess today was the day to try it out ......hmmmm its so nice that next time when i have guests around my house will definitely include this recipe in my list .....truely lip smacking and very good one for sure

 
Ingredients

8 chicken drumsticks

For the 1st marinade

2 tsp red chilli powder

2-3 tsp lemon juice

salt to taste

For the 2nd marinade

1 cup hung curds

1/4 cup fresh thick cream

1 tbsp cornflour

6 green chillies very finely chopped

2 tbsp ginger-garlic paste

3 tbsp coriander leaves very finely chopped

1 egg beaten well

salt to taste

2 tbsp butter or oil for basting

For Garnishing

few sliced onion

2-3 lemon wedges

Method

• Clean the chicken drumsticks, pat dry it , Make incisions with a sharp knife on each drumsticks(not deep cuts)
• 
  
• Marinate it with red chilli powder,salt, lemon juice for 30 minutes
• 
  
• In a bowl, add curds, cream,cornflour, egg,green chillies,coriander leaves,salt and mix it well,
• 
  
• Take each drumstick and apply the paste all over it nicely and then put it in the remaining marinade and mix it well, and refrigerate for 6 hours

• Put the chicken in a moderately hot tandoor or in a greased baking dish in a pre-heated oven (200 degrees C) and grill it for 10-15 minutes.


• Turn it over and Baste it with butter or oil and cook for another 10-15 minutes or till done
  


• Turn drumsticks couple of times to ensure even cooking and colour


• Baste it again with butter or oil, sprinkle lemon juice or chaat masala


• Then garnish it with sliced onion and lemon wedges and then serve hot with yogurt-mint chutney

Reposts

For "Think spice-Think Red chillies" event by Lakshmi of kitchen chronicles

Drums Of Heaven

Spinach Dal Fry

For "Just Not any other Dish" event by My experiments with cooking

Spring onion-mushroom rice

Orange & Chocolate chip cookies

Potato in Makhani Gravy

Dhaba style Chicken Tikka Masala

This is different from what i usually do...i do it with tomato based gravy but i thought i ll just try for a change but to my suprise it was really creamier and delicious...and worth trying out this way

Ingredients

1 kg boneless chicken cut into small pieces

2 onion finely chopped

2 tsp ginger-garlic paste

1 chicken stock cube dissolved in 1 cup water or 1 cup chicken stock

10 almonds(soaked and ground to paste)

2 tbsp oil

4 tbsp butter

3 tbsp cream

3 tbsp finely chopped coriander leaves

salt to taste

For Marination

Juice of 1 lemon

1/2 cup yogurt

1 tbsp garam masala powder

1 tbsp ground coriander

1 tsp cumin seeds

2 tsp red chilli powder

1 tbsp kasoori methi

salt to taste

For the dry Spice Mix

10 black peppercorns

3 green cardamom

1 bay leaf

6 cloves

1 small stick of cinnamon

Method

• Mix all the marinate Ingredients in a bowl,add this to the chicken and coat well and allow it to marinate for one hour
• Dry roast all the ingredients under dry spice mix and then grind it to a fine powder, then keep aside
• In a pan, add 2 tbsp oil,2 tbsp butter, fry onion and ginger-garlic paste till golden brown and then add the Marinated chicken pieces(only the chicken pieces) leaving yogurt spice marinade aside
• Fry chicken till it turns whitish and then add the dry spice mix, chicken stock and cook till the chicken is tender
• Now add the yogurt spice marinade(remaining marinade) and allow it to cook for 10 minutes
• Then add the almond paste,2 tbsp butter,cream, coriander leaves and cook for 2 minutes and then serve hot with Naan or roti.

Drums Of Heaven

I wanted to try this starter from a very long time as this is one of my favourites and make sure to order this whenever i go to any chinese restaurants.....It was really worth trying as it was really very delicious and easy as well 
Ingredients
10-12 chicken lollipops
oil to deep fry
For marinade
2 tbsp finely chopped spring onion greens
1 tbsp dark soya sauce
1 tsp vinegar
2 tsp garlic paste
2 tsp red chilli paste
1/2 tsp white pepper powder
a pinch of MSG (optional)
salt to taste 
For the batter
1 egg
2 tsp red chilli paste
1/2 cup maida
1/2 cup cornflour
salt to taste 
Method

• Marinate the chicken lollipop with the ingredients mentioned under marinade for 2 hours 
• In a bowl, take maida,red chilli paste,cornflour,egg ,salt and enough water to make a semi thick batter and then keep aside
• Heat oil in a pan, when its hot, take each chicken lollipop and dip in the batter and then deep fry it till golden brown and crisp 
• Drain on a kitchen towel and then serve hot with garlic sauce

Chicken Tikka Chaat

If you are bored of just the chicken tikkas why not try this colourful and flavoursome dish which are great in your wraps as well and you can have it just as a starter as well.

Ingredients

1/2 Kg chicken (cut into small cubes) (boneless)

1 ' ginger

10 cloves of garlic

1/4 cup thick yogurt

2 tbsp cream

1/2 tsp salt

1/2 tsp garam masala powder

1 tsp lemon juice

3 tsp olive oil

1/2 tsp chaat masala

2 tbsp chopped coriander leaves

Lemon wedges for garnishing

1 big onion (sliced)

Method

• Cut the chicken into small cubes and clean and keep aside.
• Make paste of ginger and garlic and keep aside.
• In Bowl mix yogurt, 1 tsp oil, cream, red chilli powder, garam masala, ginger garlic paste, lemon juice , salt mix and then add the chicken pieces and leave it to marinate for about 3-4 hours preferably in the fridge.
• Thread them on skewers and cook in a pre - heated oven for about 10-12 mins or till the chicken is cooked.
• Roast the sliced onion in a pan till a bit cooked .
• Now take a bowl mix the chicken tikkas and the onion, sprinkle chaat masala, coriander leaves and serve with lemon wedges.
• 
  

Chinese Garlic Chilli Chicken

This is a different way of preparing chilli chicken with the garlic flavour in it and to make it more healthy i didnt deep fry the chicken pieces but it tasted just yummy and as served in any chinese restaurants....surely give it a try as its very simple and can be done within few minutes 

Ingredients

500 gms boneless chicken 

For Marinade

2 tbsp dark soya sauce

2 tsp finely chopped garlic

2 tsp finely chopped ginger

1 chicken stock cube(crushed)

1 tbsp vinegar

salt to taste

For the gravy

6 green chillies roughly chopped

2 tsp chopped garlic

3 fried red chilli

1/2 cup finely chopped spring onion

2 tbsp oil for frying + 2 tsp oil for gravy

For the sauce to be mixed in

2 tbsp cornflour

2 cups of warm water

1 chicken stock crushed

1 tsp soya sauce

1 tsp vinegar

Method

• Mix well all the ingredients for the sauce and keep aside
• Clean the chicken and cut into med size cubes and marinate it with the ingredients listed under marinade for 30 minutes
• Heat 2 tbsp oil in a nonstick pan, add the chicken pieces in it and fry it for 15 minutes on a medium flame or till its tender and then keep it aside

For the gravy

• Heat 2 tsp oil in a pan, add garlic,green chillies 1/4 cup spring onion greens,red chillies, capsicum and fry for 1-2 minutes and then add the chicken cubes,sauce and bring it to a boil till the gravy is semi-thick 
• Lastly garnish it with remaining spring onion greens and serve hot with Fried rice

Note: Add in less salt as chicken stock cube and soya sauce already has salt in it

Lazeez Murg Masala

This is the most Delicious chicken curry I have ever tried so far..... and I must say this is the best one till date and it tastes so good that the taste still lingers on my taste buds....I just love the flavours that come out of this gravy so why not try this dish today cause it is simple and yet Very good.

Ingredients

1/2 Kg boneless Chicken

10-12 cloves of garlic (roughly chopped)

1 chicken stock cube (crushed and dissolved in 1 cup water)

2 Large onion Sliced

4 cloves

4 cardamom pods

2' stick Cinnamon

2 'ginger finely chopped

2 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp cumin powder

1/2 tsp garam masala

Juice of 1 lemon

4 tbsp Tomato puree

2 tbsp coriander leaves

2 tsp salt

2 tbsp oil

2 tbsp butter

Method

• Clean and wash chicken and dice into cubes. Add salt and mix and keep aside.
• Now take a pan and add oil and butter and fry this chicken pieces till the flesh turns white and then set aside.
• Add a little oil and butter and fry the sliced onion and chopped garlic till onions get caramelised and brown now add the cloves, cardamom, cinnamon, chopped ginger and fry till it leaves out nice aroma .
• Now add the chilli powder, turmeric powder, garam masala, coriander powder, cumin powder , salt and fry for 2-3 mins taking care it does not stick to a pan.
• Now add lemon juice, tomato puree and fry till it leaves out oil now add chicken pieces, chicken stock and cover and cook for about 15-20 mins on a low heat till its done
• Serve garnished with coriander leaves.

Chicken Roast

I got this recipe from a blog called lemon n spice by lena, as i found this recipe quiet nice and immediately wanted to try this out as just by reading and seeing the picture it looked yummy,and  when i did try it out also it  was simply mouth watering and delicious and quiet easy as well 

Ingredients 

500 gms boneless chicken cut into med size pieces

1 Onion finely chopped

1 tomato finely chopped 

2 tsp Chilli powder 

1 tbsp Coriander powder

1/2 tsp turmeric powder

1 tbsp Ginger-garlic-Chilli paste

1 Bay leaves  Crushed

1 tsp Garam Masala 

2 sprig Curry leaves

2 tbsp finely chopped Coriander leaves 

Salt to taste

2 tbsp oil

For Marinade

2 tsp Chilli powder

2 tsp Coriander powder

1/2 tsp Turmeric powder

1 tbsp freshly Crushed peppercorns

1 tsp Garam Masala

1/2 cup Coriander leaves

1 sprig Curry Leaves 

1 tbsp Ginger-Garlic-Chilli paste

2 tbsp thick curds

salt to taste

Method

• Make a semi-thick smooth paste of ingredients listed under marinade and Marinate the chicken with this paste for 30 minutes 
• Pressure cook the marinated chicken pieces along with 3/4th cup of water till one whistle and then keep it aside
• Heat oil in a pan, add onion and fry till translucent, then add ginger garlic chilli paste and fry for 2 minutes 
• Then add chilli powder,coriander powder,turmeric powder,garam masala powder,bay leaf,curry leaves, coriander leaves and fry well
• Add the tomatoes and fry until it gets mashed and then add the chicken pieces along with the water and mix well
• Cover and cook till the gravy becomes thick and then garnish with coriander leaves and serve hot with steamed rice 

Tandoori Chicken

This dish is one of my favourite as its so yummy that no one can resist it.....a must try ....just mouthwatering and very tasty....i had never tried it before this and this time i thought of trying it at home itself and trust me it was really good and as tasty as u get in restaurents....

Ingredients

10 chicken drumsticks

1 cup hung curds

2 tsp lemon juice

2 tsp kashmiri red chilli powder

1 1/2 tbsp ginger-garlic paste

1 tbsp green chilli paste

1 tbsp crushed coriander seeds(roasted)

1 tsp garam masala powder

1 tsp Maida

1 tsp red food colour

2 tsp tandoori chicken masala( i used badshah tandoori masala)

1/4 tsp turmeric powder

salt to taste

2 tbsp melted butter for basting

1/2 tsp chat masala powder

1/2 tsp lemon juice

onions rings to garnish

Method

• Wash and clean the chicken and then Make incisions with a sharp knife on each drumsticks
• Apply salt and lemon juice on the drumsticks and marinate for 30 minutes
• Take a bowl, add curds,ginger-garlic paste, green chilli paste,maida,Roasted & crushed coriander seeds,garam masala powder,kashmiri red chilli powder,turmeric powder,tandoori masala powder,red food colour,salt and mix it well 
• Take each drumstick and apply the paste all over it nicely and then put it in the remaining marinade and mix it well, and refrigerate for 6 hours 
• Put the chicken in a moderately hot tandoor or a pre-heated oven (200 degrees C) and grill it for 10-15 minutes.
• Turn it over and Baste it with butter and cook for another 10-15 minutes or till done
• sprinkle chat masala and lemon juice over it and garnish it with onion rings and serve hot

Butter Chicken

This recipe is prepared in different ways around the world,and its the most popular dish served in almost all indian restaurents which serves non-veg dishes and is liked by many as this gravy is little sweet,little tangy & little spicy too & is usually served with naan.... so this time i thought of preparing it at home instead of having it outside, and i found this quiet easy to prepare and we all enjoyed having this at home as well, so thought of sharing this recipe with u all too...

Ingredients
700 gms boneless chicken cut into thin long strips
2 tsp oil
Marinade for tandoori chicken
1 tbsp lemon juice
2 tsp freshly crushed peppercorn
1/4 cup hung curds
1 tsp tandoori masala powder
1 tsp coriander powder
2 tsp kashmiri red chilli powder
1 tbsp ginger-garlic paste
salt to taste 

For the gravy
3 cloves
1 'cinnamon stick
3 green cardamom
4 peppercorns
1 tbsp ginger-garlic paste
4-5 finely chopped green chillies
2 tomatoes pureed or(1 cup tomato puree)
2 tbsp honey
1 tbsp tomato ketchup
2 tsp kashmiri red chilli powder
1 tsp garam masala powder
1/2 cup fresh cream
1 tbsp crushed kasoori methi
1 tbsp cashewnut paste
2 tbsp finely chopped coriander leaves
2 tbsp butter
2 tsp oil
salt to taste

Method
For the tandoori chicken
Marinate the chicken with salt, pepper and lemon juice for 30 minutes
Add yogurt,red chilli powder,tandoori masala powder,coriander powder,ginger-garlic paste to the chicken pieces and marinate for 2 hours
Heat 2 tsp oil in a non stick pan, and shallow fry the chicken pieces in batches of 10 pieces each time till brown on both the sides and till its tender and then keep aside
For the gravy

• Heat butter,oil in a pan, add cloves,cinnamon,cardamom,peppercorns and fry for 1-2 minutes and then add green chillies and fry for another minute
• Then add ginger-garlic paste and fry till the raw smell of it goes off 
• Add tomato puree and fry till it leaves oil and forms a lump
• Then add red chilli powder,garam masala powder,kasoori methi,tomato ketchup,salt and fry for 2 minutes
• Add cashewnut paste,and 2 cup water and allow it to boil 
• Add honey and mix well, then add chicken pieces,cream,coriander leaves and bring it to a boil till the gravy is semi-thick 
• lastly garnish it with cream and serve hot with Naan
  

Chicken curry

Ingredients

1 kg curry cut chicken

3 chopped green chillies

1 onion finely chopped

2 tomatoes finely chopped

1 tsp coriander powder

7-8 garlic cloves

1 ' ginger chopped

1 black cardamom

3 tsp oil

salt to taste

2 Tbsp ghee

2 tbsp finely chopped coriander leaves for garnishing

For marinade

1 tsp white pepper powder

1 tsp garam masala powder

1 tsp red chilli powder

1/2 cup hung curds

1 tsp turmeric powder

a pinch of hing powder

salt to taste

For tempering

4 chopped green chillies

2 sprig of curry leaves

Method

• Marinate the chicken with the ingredients listed under marinade and keep aside
• Heat 2 tsp oil, fry half of the chopped onion,garlic cloves,chopped ginger,black cardamom till light brown and then grind with little water to a fine paste
• Apply this paste to the marinated chicken and refrigerate for 1 hour
• Heat ghee in a pan,add the remaining chopped onions,3 chopped green chillies and fry till light brown in colour
• Add coriander powder,chopped tomatoes,salt and fry for 5-6 minutes
• Add the marinated chicken,1/4 cup water and close the lid and cook till the chicken is tender and gravy is semi-thick
• For tempering heat 1 tsp oil fry green chillies,curry leaves for 1-2 minutes and then add this to the gravy and lastly garnish it with coriander leaves and serve hot with steamed rice

Chilli Chicken Indian Style

Ingredients

500 gms chicken cut into med size pieces

1 big onion finely chopped

5-6 green chillies chopped

7-8 grated garlic

1 piece of ginger grated

1 tbsp lemon juice

salt to taste

1 tbsp oil

1 tbsp ghee

For the spice powder

1 tbsp coriander seeds

1 tsp cumin seeds

1/4 tsp fennel seeds

2 ' piece of cinnamon

4 cloves

a piece of mace

1 tbsp kasuri methi

1/4 tsp methi seeds

For the tempering

1 tbsp coriander powder

1 tsp turmeric powder

1 tsp chilli powder

2 sprig of curry leaves

3 slit green chillies

2 tbsp oil

Method

• Grind all the ingredients listed under spice powder to a fine powder and keep aside
• Heat oil and ghee in a pan, and fry onion and garlic till light brown, then add chicken pieces and chopped green chillies and cook till all the water is absorbed
• Add ginger and fry for few minutes,when the chicken is half done add the spice powder,salt and fry well for 2-3 minutes
• Add 2 cups of water and cover and cook till the chicken is tender and gravy is thick 
• In another pan, heat oil and add 3 slit green chillies,coriander powder,turmeric powder,chilli powder,and curry leaves and fry for a couple of minutes 
• Add this tempering to the chicken,sprinkle lemon juice and cook it for another 10 minutes (add salt if needed) and serve hot with hot steamed rice

( If u gravy isnt thick u can add 1 tsp rice flour to it and boil it for 5 minutes)

Methi chicken

 

Ingredients

500 gms Chicken

1 onion Chopped onion

2 tbsp Garlic paste

2 tbsp Chopped ginger

1 tbsp Chopped green chili

2-3 cloves

1 " cinnamon

2 green cardamom

1 tbsp finely Chopped coriander leaves

1 Bay leaf

2 tbsp crushed Kasoori methi

1 tbsp Coriander powder

1 tsp Garam Masala powder

1/2 tsp Turmeric powder

1 cup Curd (yogurt)

2 tbsp Oil 

Salt To taste

Method

• Clean, skin, wash and cut chicken into medium sized pieces.
  
• Heat oil in a pan. Add Whole Garam Masala and bay leaf. Sauté until
  cardamom starts to crackle.
  
• Add chopped onions and cook until transluscent and soft. Make sure to stir
  continuously.
• Add chopped ginger, Garlic Paste, turmeric powder, corianderpowder and chopped green chilies. Sauté' for a minute.
  
• Add chicken pieces and beaten Curd and cook on a high flame for 7-8 minutes.
• Add kasoori methi, Garam Masala Powder, chopped fresh coriander,
  salt and ¾th cup of water.
• Cover the pan and cook on a slow flame for 15-20  minutes till the chicken is tender and gravy is semi-thick.Serve hot.
  
  

Barbecued Spicy Chicken Kababs

Last week I had purchased the garden grill so thought of trying out this kabab as this has got a very distinct flavour because it has been cooked over charcoal .......  and it did turn out to be like kababs served in restaurant .

Ingredients

500 gms boneless chicken cut into med size pieces

1 cup hung curds

1 small onion finely chopped

2 tbsp finely chopped coriander leaves

2 tsp crushed kasoori methi

1 tsp red chilli powder

1 tsp garam masala power

2 tsp freshly crushed peppercorns

1 tbsp lemon juice

1 tsp coriander powder

2 tbsp fresh cream

salt to taste

2 tbsp oil for basting

For the masala paste

1 tbsp poppy seeds

1 tsp cumin seeds

1 " piece ginger

2 green chillies 

5-6 garlic cloves

seeds of 1 green cardamom

1 piece of mace

Method

• Marinate the chicken with 1 tsp lemon juice,salt and crushed peppercorns for 10 minutes
• Grind poppy seeds,green chilli,ginger,garlic,mace,cumin seeds,green cardamom seeds with little water to a smooth paste and then keep aside
• Take a bowl,add hung curds,chopped onion,coriander leaves,kasoori methi,remaining lemon juice,red chilli powder,coriander powder,garam masala powder,fresh cream,masala paste,salt and mix well
• Add the chicken pieces and mix well and marinate for 3-4 hours in the refrigerator
• Grease the grill with oil, and place the marinated chicken pieces on it and cook them over a charcoal grill/barbecue for 20 minutes turning once or twice basting with oil
• Remove and serve hot.

Chicken kadipatta Fry

Ingredients

1/2 kg Boneless chicken,

1/2 cup Yogurt

2 tsp Lemon juice

2 tsp Rice flour

4 sprigs of curry leaves

5 Fried red chillies

1 piece of ginger

5-6 cloves of garlic

1/2 tsp turmeric powder

a pinch of red food colour(optional)

2 tbsp Coriander seeds

5-6 Black peppercorns

1 onions cut into cubes

5-6 slit green chillies

4 tbsp oil

salt to taste

• Method
   
  Grind ginger,garlic,fried red chillies,coriander seeds,peppercorns with little water to a fine paste along with 1 sprig curry leaves.
  
  Blend yogurt, lemon juice, rice flour, salt,red food colour into the ground masala paste.
  
  Mix chicken pieces and the masala paste and marinate for 2 hours in the refrigerator.
  
• Heat 3 tbsp oil in a non stick pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Add another batch of the chicken and repeat.
• Take out the chicken pieces on a kitchen towel 
  
• Heat 2 tsp of oil and add the slit green chillies,onion and the remaining curry leaves and fry till onion is translucent then add the chicken pieces and toss well and serve hot