Chicken Bhuna Masala

Chicken Bhuna Masala

Here is the recipe, which will definitely impress your guests .. Chicken Bhuna Masala, the chicken  is  marinated well, cooked in slow flame in its own juice. It needs just handful of ingredients. Once you try this recipe, you will surely like it..

Here is that amazing recipe..

Ingredients:

Chicken Leg Piece      - 3

Dry Red Chilli            -  8 - 10

Garlic Pods                 - 6 - 8

Yogurt                        - 1/4 cup

Salt                             - As required

Vinegar                      - 1 tsp

Oil                              - 1 tbsp

Procedure:

• Add Dry Red chilies to a pan. Add enough water to soak chilies. Add also vinegar. Now boil the mixture, till the chilies are cooked. Take out the chilies .
• Grind red chilies and garlic together.
• Wash and take chicken leg piece in  a bowl.
• Add ground Red Chilli-Garlic paste, salt, Garam Masala powder and yogurt to the chicken and marinate for 2 hrs.
• After 2 hrs, take a Non-Stick pan. Add oil to it. Add marinated chicken to the pan. Cover with a lid and cook in a slow flame.
• No need to add more oil.  Since we are cooking with a lid, chicken will cook on its own juice.
• Keep on stirring in between. See to that chicken didn't get break.
• Serve hot, after the chicken has been cooked completely.
• Enjoy your Chicken!!!

  

Malvani Chicken (Konkani Style Chicken)

Malvani Chicken (Konkani Style Chicken)

Thinking of preparing Chicken Gravy?? Why don't you give a try to this Konkani style,  Malvani Chicken Gravy??

Here is the Western Coastal side chicken recipe!!!  Chicken cooked in, coconut paste and in spices.  Though, it involves little more steps, for preparing this chicken, its worth it.. Just follow the recipe.. You will get an extra-ordinary chicken gravy for rice..

Ingredients: (Recipe For 2)

To Grind (1) :

Red Chilli             - 1

Coriander Seeds   - 1/2 tsp

Whole Pepper       - 1/2 tsp

Cinnamon Stick    - 1

Big Onions            - 2

Grated Coconut     - 2 tbsp

To Grind(2): 

Chopped Ginger    - 2 tsp

Chopped Garlic     - 2 tsp

Green Chilli           - 1

For the Gravy:

Chicken (With Bones)      - 250gm

Malvani Masala Powder   - 1 tbsp

Turmeric Powder              - 1/4 tsp

Garam Masala Powder      - 1/2 tsp

Salt                                     - As required

Grated Coconut                  - 3 tbsp

Oil                                      - As required

Procedure:

Procedure For 'To Grind ( 1)':

• Chop Big onions. Grind grated coconut to a smooth paste, adding little water.
• Heat oil in a pan. Add red chilli, coriander seeds, pepper, and cinnamon sticks to it.
• Saute it for some time, and then add chopped onions.
• When onions are translucent, add coconut paste.
• Saute for some time. Let the mixture cool, and grind it.

Procedure For 'To Grind ( 2)':

• Grind giner , garlic and green chilli

Procedure For The Gravy:

• Heat oil in a pan. Add 'To Grind (2)' i.e, Ginger, Garlic and green chilli paste.
• After the raw flavor goes off, add 'To Grind(1)'. 
• Add also Turmeric powder and .Malvani Masla Powder.
• When the masala is cooked little, add chicken and enough salt.
• Add water needed for the gravy and close the pan with a lid.
• Cook until chicken is completely cooked. Keep on stirring in between. Switch off the flame and add Garam Masala Powder.
• Dry roast grated coconut in another pan. The coconut should completely change the color to Brown. And also sprinkle the browned coconut in the gravy,  
• Serve the yummy Malvani Chicken With Rice, Chapathi or Roti.. From my personal experience, it tastes so good with rice.

Coriander Chicken

Coriander Chicken

Here is another awesome, flavorful and exciting recipe with Chicken.. Those who love chicken Briyani, will love this gravy for sure. It just tastes like the Briyani gravy which we prepare to mix with Rice. You can prepare this gravy in just 15 minutes.. 

Here its that simple, yet fantastic recipe...

Ingredients:

To Grind (1):

Coriander             - 2 handsful

Green Chilli         - 3

Curry Leaves       - few

To Grind (2):

Chopped Coconut       - 2 tbsp

Poppy Seeds               - 1/2 tsp

For Gravy:

Chicken                          - 200 gm (Chopped into medium size pieces)

Cumin Seeds                  - 1/2 tsp

Coriander Seeds             - 1/2 tsp  (Malli)

Ginger-Garlic Paste        -  1 tbsp

Salt                                  - As required

Turmeric Powder            - 1/4 tsp

Curd                                - 2 tbsp

Oil                                   - As required

Procedure:

• Grind everything under 'To Grind 1' and 'To Grind 2' separately.
• Coarsely Grind Coriander Seeds.
• Heat oil in  a cooker. When the oil is hot, add cumin seeds. When they crackle, add crushed coriander seeds.
• After some time, add Ginger-Garlic paste. Saute them well..
• Add 'To Grind(2)' Masala and Turmeric powder.
• Mix both well.. After 2-3 minutes add 'To Grind(1)' Masala .
• Saute well till the raw flavor of the coriander goes off.
• Add  chicken and enough salt. Mix everything well.
• Add curd and enough water. Close the cooker lid and cook it till the chicken is cooked.
• Serve it with Roti or Chapathi.
• I Served it with Pulkha Roti.

Chicken Dosai

Chicken Dosai

Finally its the weekend!! Usually i don't want to spend much time in kitchen during weekends, But i  also need an extra-ordinary dish.  Chicken Dosai is one such extra ordinary dish. You can prepare it easily. But can definitely term it as  a 'Weekend Treat'. Here goes the recipe

 

Ingredients: (Makes Three Dosais)

Dosai Batter                     - 1 cup

Boneless Chicken            - 200 gm

Ginger Garlic Paste         - 1 tbsp

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chilli Powder                    - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Oil                                      - As required

Procedure:

• Wash and chop Boneless chicken into small pieces.
• Heat oil in  a pan. Add ginger garlic paste. Keep on sauteing it. After some seconds add in chicken.
• Close the pan with a lid and cook it..
• After 7-9 minutes, add salt and all powders except garam masala powder to the chicken.
• Now you can cook the chicken without lid. keep on sauteing it till the chicken is cooked completely and its roasted well.
• Switch off the flame and add Garam Masala Powder.
• Now our chicken stuffing is ready.

• Heat the Dosai pan. Add gingelly oil add the batter to the pan and expand it. Place the chicken stuffing on the  dosai. Apply oil to it.

• . Once both sides are done, remove from the flame and serve it!!!
• Its best when served it  with Coconut Chutney.

Chicken Kazza

Chicken Kazza

Chicken Kazza is a rich & spicy gravy... You can have this gravy with almost everything..Rice, Chapathi , Dosai, Idli or even with Roti.. Its a very aromatic gravy.. If you are a chicken lover, you will surely love this gravy. 

And one more thing.. This recipe is our blog's 100th post.. Here goes the recipe!!

Ingredients:

To Marinate:

Chicken (With Bones)    - 1/2 kg

Ginger-Garlic Paste        - 2 tbsp

Red Chilli Paste              - 1 tbsp

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Others:

Big onions                      - 4 or 5

Tomato                           - 1

Ginger-Garlic Paste       - 1 tbsp

Garlic Pods                    - 3

Oil                                   - As required

Coriander Leaves            - few

Powders:

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Coriander Powder           - 1 tbsp

Chilli Powder                  - 1 tsp

Red Chilli Paste              - 1 tbsp

Garam Masala Powder   - 1 tbsp

Whole Garam Masala     - Everything 2

Sugar                               - a pinch

Procedure:

• Marinate everything under 'To Marinate' for at-least 2 hours. Chop finely onions and garlic. Grind tomato.
• Heat oil in a cooker.. Add whole garam masala.. After a second add onions and garlic.. When the onions become translucent add tomato paste.
• Add in everything under 'powders' .. saute it till the raw smell goes off..
• Add the marinated chicken and enough water..Mix the gravy well.. Close the lid and keep the cooker for 1 whistle. Reduce the flame and switch it off in another 10 minutes.
• Garnish with coriander leaves and serve!!!

Pepper Chicken

Pepper Chicken

Its one of the tastiest chicken gravies.. When you cook pepper chicken at home, you can feel the nice aroma surrounding you for the whole day.. Recipe needs just basic ingredients, but the taste is amazing... Its a versatile gravy.. Goes well with Chapathi, Roti, Pulkha and even Rice.

Just make the gravy very thick to be used as the best side-dish for Fried Rice..

The recipe follows!!

Ingredients:

For Masala:

Dry Chillies        -  3

Pepper                -  8-10

Cumin Seeds      -  1 tsp  (Seeragam)

Fennel Seeds      -  1 tsp  (Sombu)

Ginger                -  1 & 1/2 inch size

Garlic Pods         -  4-5

Others:

Chicken                         - 250gm

Big Onion                     - 2

Tomato                          - 2

Whole Garam Masala   - Each 2

Salt                                - As required

Turmeric powder           - 1/2  tsp

Garam Masala Powder  - 1 tsp

Oil                                  - As required

Procedure:

• Wash and cut chicken into medium size pieces.
• Chop finely onions and tomatoes.. 
• Dry roast everything under 'for masala' . Cool it and grind it with water.
• Heat oil in cooker.. Add whole garam masala.. After a minute add onions..
• Saute till it become translucent .. After that add chicken.
• When chicken oozes out water add tomatoes.
• Add the ground masala, when the tomatoes are cooked slightly..
• then add salt, turmeric powder and enough water..
• Close the cooker and switch it off in  5 whistles..
• When the pressure subsides, transfer it to a pan..keep the pan in low flame and wait till the gravy thickens. Switch off the flame and add Garam Masala Powder.
• Garnish with coriander leaves and serve with chapthai, roti or rice..

I am serving it with Pulkha..

Adjust spice according to your taste!!

Chilli Chicken ( With Step-Wise Pictures)

Chilli Chicken ( With Step -Wise Pictures)

This recipe is an Indian version of original Chilli chicken.. Goes well with any Fried Rice.. It involves two steps.. Preparing the chicken and preparing the gravy..

Ingredients:

Bone-less Chicken         - 250gm

Big Onions                      - 2

Capsicum                       - 1

Garlic                             - 3

Greem Chillies               - 2

Salt                                 - As required

Chilli Sauce                    - 1 tbsp

Soya Sauce                     - 1 tbsp

Tomato Ketchup             - 1 tbsp

Spring Onions                 - Few

Procedure:

Chop big onions and capsicum into bigger pieces. Chop garlic and green chillies into very fine pieces. Fry chicken pieces similar to what we do for chicken 65.. I have used Grilled Chicken.. you can use any one..

Heat oil in  a pan.. Add onions and capsicum..

Once they are half cooked, add chicken..

Add all the sauces.. Switch off the flame after chicken mingles well with the sauces.

Garnish with spring onions and enjoy..

Butter Chicken

Butter Chicken

Butter Chicken can be tried easily at home.. The special ingredient is Fresh Cream.. Can  prepare Butter Chicken with those are available at home itself.

 Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.

Ingredients:

For Marination:

Boneless Chicken  ( Chopped Lengthwise) - 250gm

Salt                                                               - As required

Red Chilli Powder                                        - 2 tsp

Cumin Powder                                              - 1 tsp

Coriander Powder                                         - 2 tsp

Garam Masala Powder                                 - 1 tsp

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                    - 2

Medium Size Tomatoes                              - 3

Green Chilli                                                - 1

Cashew nuts                                                - 5

Salt                                                              - As required

Red Chilli Powder                                       - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves) - 2 tsp

Oil                                                                 - As required

For Gravy:                                                              

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                 - 1 tsp

Sugar                                                             - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                  - 1/2 cup ( Around 120 ml)

Procedure:

1. Marinate the chicken with the things given under the marination for at-least 2 hours.
2. Heat oil in a pan. Add marinated chicken. Saute it for some time . Once its done, take out chicken in a plate.
3. Add oil to  the same pan. To that add Cumin seeds, onion, green chilli, cashew nuts, tomatoes, salt, chilli powder, coriander powder,  and kasthuri methi. Let it cool.. Blend it after the mixture gets cool
4. Then add Butter + oil in  a pan.. Add blended   masala.. Add some water if needed. Add sugar and ketchup. Ketchup is used for the color. Add fresh cream. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then Garam Masala.. 
5. Add chicken and after five minuted switch off the flame and serve it with chapathi or roti..

Quick Tips:

1. Trust me, you can skip adding Butter and Cashew nuts.. I won't add both most of the times. We are using enough cream. It will give that enough makhani taste. If you are in Diet you can skip both.
2. I haven't used artificial red color since its un- healthy,  my gravy din't turn get that color. If you want the ,color you can use it.You can also use Kashmiri Red Chilli Powder which gives enough color to the gravy.. 
3. Adjust the spice according to your taste.

Chicken Momos

Chicken Momos

Vow...Chicken Momos.. I tasted it for first time, when we were at Noida.. That's the one thing i liked more about Noida.. Where ever i turn can see vendors selling momos ..vow..what a dish.. When we returned back, i tried at home  and that turned out to be a super hit.. Giving the steamed version of chicken momos.. Its little consuming only.. I used moulds for preparing momos. So that reduced a lot of effort.

Ingredients:

For Stuffing:

Minced Chicken                    - 250gm

Chopped Carrot                      - 1

Chopped Cabbage                  - 1/4 cup

Chopped Big Onion               - 1

Salt                                         - As required

Chilli Powder                         - 1 tsp

Pepper Powder                       - 1 tsp

Garam Masala Powder           - 1 tsp

Soya sauce                              - 1 tbsp

Egg                                         - 1

Oil                                           - 2 tsp

Chopped Coriander                - handful

For Dough:

All Purpose Flour (Maida)     - 2 cups

Water                                      - As required. 

Procedure:              

1. Mince the bone less chicken in  a blender jar.
2. Chop carrot, cabbage and onion into very small pieces.
3. Mix everything for stuffing in a vessel. let it rest for some time.
4. Roll out the dough. Place the rolled dough in the mould. put in the stuffing. close the mould. Remove excess dough. If not using mould, do the stuffing like kozhukattai.
5. Place the stuffed momos in idli plates and steam it for 12-15 minutes.
6. Serve it with Tomato Garlic Chutney

Quick Tips:

If you din't like the raw smell of chicken, you can saute the minced chicken in  a pan for some time and use it. Above is the mould i used for making momos.

Chicken Briyani

Chicken Briyani

Here coming an much excited food  "Chicken Briyani".. Our all time favourite food. If we would like to celebrate anything,  Cooking Briyani is the first thing which comes to our mind. Whenever we prepare briyani it would always be a platter.. Briyani & Co.. We used to have briyani with Boiled egg, Onion Raita, Chicken 65 , Coriander chutney and Brinjal Kothsu. 

Ingredients:  (for 2 persons)

To Grind: For Masala

Chopped Ginger                                        - 2 tsp

Chopped Garlic                                         - 2 tsp

Green Chillies                                            - 2

Cinnamon                                                  - 1

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Fresh Coriander                                         - a handful

Others :

Briyani rice ( Seeraga Samba rice)           - 2 cup

Chicken                                                     - 1/2 kg (cut into medium size pieces)

Big onion  (cut lengthwise)                       - 2  ( medium size)

Tomato                                                      - 2 

Fresh Coriander leaves                              - a handful

Fresh Mint leaves                                      - a handful

Curd                                                           - 1 tbsp

lemon                                                         - 1/2

Oil                                                              - As required

Ghee                                                           - 2 tsp

Water                                                          - 4 cups

Salt                                                             - as required

Masala Powders

Turmeric powder                                       - a pinch

Chilli Powder                                             - 2 tsp

Cumin Powder                                            - 1 tsp

Coriander Powder                                       - 1 tsp

Whole Garam Masala

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Procedure:

1.  Wash the rice , empty all water and keep it aside
2. Grind all things mentioned in the list
3. Heat oil + ghee in a cooker
4. Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
5. Take out the rice 
6. Add more oil + ghee and add everything listed in whole garam masala.
7. Then add onions
8. Once onions become translucent add chicken.
9. After some time add tomatoes.
10. Add the masala and all the powders including salt.
11. Add 2 cups of water
12. Close the lid and wait for 5 continuous whistles.
13. After the pressure faded away, open the cooker. add rice , curd and remaining 2 cups of water.
14. Add coriander leaves and mint leaves. mix it well and keep the cooker for 1 whistle.
15. Add lemon juice atlast after opening the briyani.  Be careful while mixing up briyani. Make it a perfect round when you are mixing up the briyani otherwise you might end up breaking the rice.
16. Enjoy your briyani with raita, Boiled eggs, Kothamalli thuvaiyal,, brinjal gothsu and chicken 65.

Quick Tips :

1. You can increase the chilli powder if u like much spicy foods. The quantity which i have mentioned would be of medium spice only.
2. If your tomatoes are very sour, you can skip adding curd and lemon juice. otherwise our briyani would have turned to tomato briyani.
3. Note, i have not soaked  rice before. so adding 2 cups of water for 1 cup of rice. If you are soaking the rice 1.5 cups of water for every 1 cup would be fine.
4. Don't add too much turmeric powder as it will spoil the briyani colour

Chicken Tikka

Chicken Tikka

Chicken Tikka is a Mughalai dish. This dish is a unique blend of Spices, Yogurt, Ginger- Garlic paste and lemon juice. Tikka can be prepared using any meat. Am using chicken. Usually its cooked on skewers in a tandoori pot or it even can be roasted.

Ingredients:

Boneless Chicken ( cut into cubes)     - 500gm
Capsicum, Onion, Tomato                  - few ( chopped in the same size as chicken)
Curd                                                    - 200gm
Ginger Garlic Paste                             - 2 tbsp
Chilli Powder                                      - 3 tsp
Cumin Powder                                    - 2 tsp
Coriander Powder                               - 3 tsp
Turmeric Powder                                - a pinch
Garam Masala Powder                       - 2 tsp
Pepper Powder                                   - 1 tsp
Chat Masala                                       - 1 tsp
kasthuri Methi                                    - 2 tsp
Oil                                                      - 1 tbsp
lemon juice                                        - 1 tsp
Salt                                                     - As required

Procedure:

1. Mix all the ingredients and keep the chicken  and vegetables marinated in Freezer for at-least 2 hrs.
2. Soak the skewers completely in water for 2 hrs to prevent it from getting burnt up while cooking.
3. Insert the chicken and vegetables alternatively in skewers.
4. Preheat the oven to 220 degree Celsius.
5. Place the skewers in preheated oven s for 15 -20 minutes.
6. If u don't have oven, u can even places the skewers in a dosa pan or frying pan  and roast it.
7. Enjoy the Tikka hot..

Tandoori Chicken

Tandoori Chicken

Many of us would order Tandoori Chicken for Appetizer, when visiting hotel. Preparing Tandoori chicken is quite easy. It just involves two steps. Marinating the chicken and cooking it.Then for what are you waiting for.. Here is the recipe..

Ingredients:

Chicken ( cut into big pieces)             - 1 kg
Curd                                                    - 200gm
Ginger Garlic Paste                             - 2 tbsp
Chilli Powder                                      - 3 tsp
Cumin Powder                                    - 2 tsp
Coriander Powder                               - 3 tsp
Turmeric Powder                                - a pinch
Garam Masala Powder                       - 2 tsp
Pepper Powder                                   - 1 tsp
Chat Masala                                       - 1 tsp
kasthuri Methi                                    - 2 tsp
Oil                                                      - 1 tbsp
lemon juice                                        - 1 tsp
Salt                                                     - As required

Procedure:

1. Mix all the ingredients and keep the chicken marinated in Freezer for at-least 24 hrs.
2. Take out the chicken 2 hrs before you are going to start cooking.
3. Preheat the oven to 220 degree Celsius.
4. Place the marinated chicken in preheated oven for 30 - 45 minutes.
5. Keep on checking in- between
6. Serve it with Curd mixed with Green Chutney