Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Sunday, March 19, 2017

Spinach Chicken Pasta


Ingredients:

Pasta of choice (I used whole wheat spaghetti): 1/2 cup
Chicken: 100 gm (cubed)
Baby spinach (washed and roughly chopped): 1 cup
Onion (chopped): 1
Olive oil: 3 tsp.
Garlic (minced or finely chopped): 3 cloves
Chili flakes: 1/4 tsp.
Oregano: 1/2 tsp.
Baby tomatoes: 6
Tomato ketchup: 2 tsp.
Vegetable stock: 1 cup
Salt to taste
Black pepper powder to taste


  1. Boil the pasta according to the instructions on the pack. Drain the water and keep the pasta aside. 
  2. Heat oil in a pan and add garlic and the chicken. Fry until the chicken is almost cooked and white from both sides. Drain from the oil and keep aside. 
  3. Heat the same oil and add the onions. Let cook until the onions start browning. 
  4. Add the baby spinach and let cook just till the leaves start wilting. Cut baby tomatoes in half and add to the pan. 
  5. Add salt, oregano and chili flakes. Add the vegetable stock and bring everything to a boil. 
  6. Add the cooked chicken and give everything a stir. 
  7. Add the boiled pasta and tomato ketchup. Mix everything well and stir nicely. Let cook for about 4-5 minutes until all flavors are mixed and it reaches the desired consistency. 
  8. Sprinkle black pepper and turn off the flame. Serve. 

 


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Sunday, August 21, 2016

Saffron Chicken



Ingredients:

Chicken: 600 gm
Saffron: 1/2 tsp.
Cream: 1/2 cup
Cooking oil: 4 tsp.
Onions: 2 large
Ginger-garlic paste: 4 tsp.
Coriander seeds: 1/2 tsp.
Nigella seeds: 1/2 tsp.
Dried red chilli: 2
Salt to taste
Red chili powder: 1 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Tomato (chopped): 2
Garam masala: 1 tsp.
Yogurt: 1/2 cup
Green cardamom: 2
Lemon juice: 3 tsp.
Coriander leaves for garnish




  1. Wash and clean the chicken and marinate it with the cream and a pinch of saffron and leave for 3-4 hours. 
  2. Heat oil in a pan and crackle the coriander seeds and nigella seeds. Add the dried red chili. 
  3. Make a smooth paste of onions and add to the pan. Fry until the raw smell disappears and it starts leaving oil on the sides. 
  4. Add the ginger-garlic paste and mix well. Let cook for another 2-3 minutes. 
  5. Sprinkle a bit of water. Mix and stir well. Sprinkle little water again after 2 minutes and stir well. Let cook. Repeat this process 7-8 times, keep sprinkling little water and stirring and leaving for about a minute each time. This will make the onion paste creamy without being watery. 
  6. Now add the marinated chicken, stir well and fry in the masala. Add the dry spices: salt, red chili powder, cumin powder and coriander powder. Mix everything well and fry for about 5-7 minutes. 
  7. Grind the tomatoes in a paste and add the ground tomatoes at this stage. Add the garam masala. Mix well and let cook for about 8-10 minutes until everything is incorporated in the masala and it starts leaving oil on the sides. 
  8. Add the yogurt, mix well and cover. Let cook for another 5 minutes. 
  9. Remove cover and mix well. Add 2 pinches of saffron and powdered green cardamom. Mix well. Let cook for another 5 minutes and turn of the flame. 
  10. Squeeze the lemon juice over the chicken curry, top with the remaining saffron and garnish with coriander leaves. Serve hot! 




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Saturday, May 7, 2016

Chicken Biryani in Slow Cooker


Biryani !! The mention of this dish always makes me drool and undoubtedly I can have a serving of biryani even with a full stomach. And I know nobody can resist a plate full of yummy biryani. But whenever I think about preparing the same, I feel really tired by thinking the elaborate process involved in cooking of biryani and I can totally not prepare it, no matter how much I'm craving for it. I'm sure you know the feeling of craving something and then not being able to have it because you are too tired to prepare it and you know you won't get that awesome dish anywhere else.

But now, you actually can! And without tiring yourself out and also without putting in much of an effort and time. Believe me, we had this biryani on a weeknight dinner which was a working day, all because my slow cooker was putting in all the efforts to make this yummy biryani, bursting with flavors, while I was at work. It's so simple you could actually put in just 15 minutes of your time and can relish this dish any day. It requires some before hand preparation though, but 15 minutes, for a biryani, I'm sure that's not asking a lot.

Ingredients:

For marination:

Chicken: 300 gm
Ginger-garlic paste: 6 tsp.
Yogurt: 1 cup
Salt to taste
Red chilli powder: 1 tsp.
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Garam masala: 1 tsp.
Mango powder: 1 tsp.
Lemon juice: 4 tsp.

For masala:

Cooking oil: 3 tsp.
Onion (chopped): 1
Ginger (chopped): 6 cloves
Garlic (chopped): 1 inch
Green chilli (chopped): 1
Tomato (chopped): 2
Butter: 2 tsp.
Salt to taste
Red chilli powder: 1 tsp.
Garam masala: 1 tsp.
Kasoori methi: 1 tsp.
Yogurt: 1/4 cup

For biryani:

Rice: 2 cups
Cooking oil: 3 tsp.
Onion (sliced): 2
Cashews: a few
Home made biryani masala: 2 tsp. (Recipe: Home made biryani masala)
Milk: 1/4 cup
Saffron strands: a few
Mint leaves: a handful
Coriander leaves for garnish



  1. Wash and clean the chicken and marinate the chicken in marinating ingredients. Cover and refrigerate overnight or 8 hours. 
  2. Take out the marinated chicken 30 minutes before you begin the preparation to bring it to room temperature.  
  3. Turn on your slow cooker and add oil to it. Add the marinated chicken and mix it. 
  4. Add the chopped onions, garlic, ginger, green chili and mix well. 
  5. Add the salt and red chili, mix well. Add the dollop of butter and cover the slow cooker. Turn it on the low mode and leave for work. Let it cook slowly for about 8 hours. 
  6. After 8 hours, add the chopped tomatoes and the yogurt. Mix well and cover again and turn on the mode to high. 
  7. Boil rice: How to make the perfect boiled rice. 
  8. Turn off the slow cooker. Take out all the contents in a big bowl. Now layer the rice at the base of slow cooker bowl and then a layer of chicken. Add another layer of rice and sprinkle the mint leaves. Add the remaining chicken and cover it with another layer of rice. 
  9. Sprinkle the biryani masala over this rice layer. Add the saffron strands and sprinkle the milk. Cover the slow cooker and turn on again on slow mode. Leave for an hour. 
  10. Heat oil in a deep bottomed pan and fry the sliced onions until they are brown and crisp. Toast the cashews in the same oil. 
  11. Open the slow cooker, add the sliced onions and cashews, garnish with fresh coriander leaves and serve hot !! 



Loved this recipe? Do leave your valuable comments/feedback in the comment section below and don't forget to subscribe via Facebook for regular yummilicious updates! 
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Saturday, November 7, 2015

100 Chicken Recipes



Chicken has been one of the favorite in my household ever since I have begun to experiment with various kinds of chicken recipes. I still remember the first time I made Sri Lankan Chicken Curry; that dates back to a regular Sunday afternoon; March 9, 2014. At the beginning of this journey, I never imagined I would get to a whooping 100 different kinds of recipes just with chicken as it was just a out of the ordinary experiment. 

I haven't stopped ever since and it's just today I have completed cooking my 100th chicken recipe; Peshawari chicken Curry. The journey went about with chicken curries, marinated chicken, non-marinated chicken, grilled chicken, chicken stir fries, chicken biryanis; you name it !! I haven't found the time to write all the recipes so will keep on updating this post with the recipe links which are missing. Till then, keep cooking, keep enjoying and leaving your valuable feedback which always means a lot. 


Bhuna Kadhai Chicken
Chicken Lababdar 
Chicken Lazeez
Chicken Makhani 
Chicken Salna
Chicken Tikka Biryani 
Chicken Tikka on Skewers
Coriander Chicken Biryani 
Daddy's Chicken curry (Authentic family recipe)
Fusion Chicken (Greek- Indian Chicken curry)
Hara Masala Chicken 
Jaipuri Chicken
Kala Jeera Murgh
Lahori Chicken Biryani
Murgh Hyderabadi
Olive Green Chicken
Onion Chicken
Panch Phoran Chicken Curry 
Peshawari Chicken (Pakistani chicken curry)
Spinach Chicken
Thai Red chicken curry 

If you loved this post, please do leave a comment and/or feedback and share the pictures with me if you try any of my recipes; it means a lot to me. Don't forget to join me on my Facebook page for regular recipe updates.

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Monday, November 2, 2015

Coconut Coriander Chicken


Ingredients:

Chicken: 300 gm (boneless)
Cooking oil: 3 tsp.
Ginger-garlic (crushed): 3 tsp.
White peppercorns: 1 tsp.
Sesame seeds: 1/2 tsp.
Cinnamon stick: 1 inch
Onion (sliced): 1
Salt to taste
Coriander (chopped): a handful and a little extra for garnish
Red chilli powder: 1 tsp.
Green chili (chopped): 1
Yogurt: 1/2 cup
Desiccated coconut: 4 tbsp.
Garam masala: 1 tsp.


  1. Heat oil on medium flame and add the whole spices: peppercorns, sesame seeds and cinnamon. 
  2. Add crushed ginger and garlic and fry until the raw smell goes away. 
  3. Add the onions and fry until they are transparent but not browning. Add the chicken and sprinkle a little salt to taste. 
  4. Add the chopped coriander, mix and cover. Let cook for about 10 minutes.
  5. Remove cover and add red chili powder, green chili and mix well.
  6. Add the yogurt and coconut. Mix everything well and let open cook on medium flame for another 10 minutes. 
  7. Add the garam masala and turn off the flame. 
  8. Mix well, garnish with fresh coriander leaves and serve. 

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Wednesday, October 7, 2015

Tari Wala Murgh (Chicken Curry Gravy)



Chicken is really the most common dish in our house at weekends, it's either a lunch or a dinner, either Saturday or Sunday; ever since I started cooking chicken in various flavors and so many different recipes. We usually like to eat a chicken fried and pan roasted with spices and masala with chappati (flat bread) but this time I decided to do something different: made this chicken curry with a lovely, flavorful gravy and instead of roasting it in a pan, I made this in a pressure cooker. It's a nice and homely recipe with the basic ingredients used in preparation.

Other chicken recipes:

Chicken Achaari
Chicken keema curry
Green Walnut chicken curry
Kasoori methi chicken
Madras chicken curry
and many more...

So let's come to the delicious recipe of this Tari Wala Murgh a.k.a. Chicken Curry Gravy:

Ingredients:

Chicken: 500 gm

For the marination:

Ginger-garlic paste: 3 tsp.
Salt to taste
Red chilli powder: 1 tsp.
Coriander powder: 1 tsp.
Turmeric powder: 1 tsp.
Lemon juice: 2 tsp.

For the garam masala:

Dried red chilli: 1
Green cardamom: 2
Black cardamom: 1
Coriander seeds: 1 tsp.
Cinnamon stick: 1 inch
Black peppercorns: 1/2 tsp.
Nutmeg powder: a pinch
Cumin seeds: 1 tsp.

For the curry:

Cooking oil: 4 tsp.
Bay leaf: 1
Onion (chopped): 1
Salt to taste
Ginger-garlic paste: 3 tsp.
Tomato (finely chopped): 2
Onion (cubed): 2
Lemon juice: 2 tsp.
Coriander leaves for garnish



  1. Wash and clean the chicken, marinate in the marinade ingredients: ginger-garlic paste, salt, red chilli powder, coriander powder, turmeric powder and lemon juice. Keep aside for about an hour.
  2. Prepare the garam masala: dry roast each of the ingredients mentioned under the garam masala (except nutmeg powder). Let cool and grind to a coarse powder. Add in the nutmeg powder, mix and keep aside.
  3. Now begin to prepare the curry. Heat oil in a pressure cooker on medium flame and when the oil is slightly warm, add the bay leaf. 
  4. After about 30 seconds, add the chopped onions and stir. Fry well until they are transparent and start getting brown. 
  5. Add the salt and the prepared garam masala (in step 2) and mix well. Save a little garam masala to be added in the end.
  6. Add the ginger-garlic paste. I prefer to add grated ginger and garlic it gives a more rustic flavor. Mix everything well and let cook until the raw smell goes away.
  7. Add the tomato and sprinkle salt. Mix well and let cook until the tomatoes are soft and mushy. 
  8. Add the marinated chicken at this stage and the cubed onions. Mix everything well and fry the chicken in the masala for about 2-3 minutes, stirring continuously. 
  9. Add two cups warm water to the cooker and give it a stir. Put on the lid over the pressure cooker but don't put on the whistle (pressure). 
  10. Let it cook on medium flame for about 15 minutes. Remove the cover and add the lemon juice. Give a stir and let cook open for another 5 minutes. 
  11. Turn off the flame and add the remaining garam masala. Without stirring, keep the lid above the cooker (don't close) and leave on for 10 minutes.
  12. Remove the lid, stir and garnish with fresh coriander leaves. Serve piping hot with chappatis or jeera rice.



Loved this recipe? Please leave a comment/feedback in the comments section as it really motivates me. Don't forget to connect with me on Facebook for regular recipe updates.


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Sunday, July 26, 2015

Grilled Coriander Chicken (and 8 Marinating mixes)

I love to marinate whole chicken breasts and then grill them to a juicy perfection to get flavor in every bite and enjoy the wholesome goodness of chicken. I have experimented with different kinds of marinating mixes and coriander marinade is one of them. Today I'm writing about the coriander marinade and how to prepare grilled coriander chicken and sharing various different marinade mixes. These marinade mixes can also be used for paneer or marinating vegetables to be grilled.


Ingredients:

Chicken breast: 1

For the marinade:

Yogurt: 1 cup
Salt to taste
Garam masala: 2 tsp.
Lemon juice: 2 tsp.
Coriander leaves (finely chopped): a handful

For the masala:

Cooking oil: 3 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Onion (sliced): 1
Tomato (chopped): 2
Ginger (grated): 1 inch
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Garam masala: 1 tsp.
Coriander leaves to garnish


  1. Wash and clean the chicken breasts and make small cuts all over the surface of chicken. This is so that the marinade seeps in perfectly to produce the juicy flavor.
  2. Now mix all the marinating ingredients in a big bowl and marinate the chicken in this mix, cover and refrigerate overnight or at least 4 hours. 
  3. Preheat the oven at 200 degrees C for 10-15 minutes.
  4. Oil the grill and keep the marinated chicken breasts over the grill and grill for 30 minutes at 150 degrees C. After 15 minutes do the knife test and if the knife comes out clean, turn off the oven and leave in the grilled chicken for 10 minutes. Remove the chicken from the oven and keep aside.
  5. While the chicken is grilling, we prepare the tomato masala bed. Heat oil in a pan and add the cumin seeds and asafoetida. When they crackle, add the sliced onions and fry until the onions start to become transparent.
  6. Add the tomatoes, ginger and green chilli and salt to taste and let cook until the tomatoes are soft and mushy.
  7. Add all the dry spices: red chilli, turmeric powder, cumin powder, coriander powder and garam masala. Mix well and let cook for another 2 minutes. Turn off the flame and take out in a serving dish.
  8. Add the grilled chicken to this masala bed and garnish with coriander leaves and lemon wedges. Sprinkle black salt if required and serve !!

Now I will talk about the various kinds of marinades which I have used for grilling chicken. 


CHICKEN TIKKA MASALA:

I have marinated the whole chicken breast and instead of the traditional way of grilling the chicken tikka on the skewers, this recipe is created by grilling the whole chicken breast and added to a basic curry masala. Get the recipe for chicken tikka masala here: Chicken Tikka Masala Recipe

TANDOORI CHICKEN:

Tandoori Chicken is a popular North Indian dish: roasted chicken marinated with a mix of yogurt and spices and grilled in a cylindrical oven "tandoor".. Whole grilled chicken garnished with coriander leaves and lemon wedges and to be served with mint-coriander chutney. Get the recipe:

ACHAARI CHICKEN TIKKA:

This marinate mix is flavored with yogurt, pickle oil and pickling spices which gives a whole new dimension to the dish. This has become another favorite in my household after the tandoori chicken when it comes to grilling. Serve it just like that, smeared with lemon juice or prepare another side dish: Achaari coriander pulao with the remaining marinade mix. When you try this once, I bet you will want to eat this again and again. Get the recipe here:

HARIYALI GRILLED CHICKEN:

As the name suggests, hariyali marinade is a mixture of greens: an abundance of mint and coriander. The marinade is prepared with mint and coriander leaves, ginger-garlic and lemon juice and grilled; then mixed with a spicy curry so it can be relished with rice and/or chappati (Indian flat bread). Get the complete recipe here:

GRILLED CHICKEN JALFREZI:

In an attempt to do something different than the usual for grilling the chicken breasts, I came up with the idea of marinating the chicken with a spicy mix and a dash of kasoori methi for an added flavor, then preparing a different curry with freshly prepared garam masala and mixing in the juicy grilled chicken, topped with green chillis.. Get the recipe here:

TOMATO GRILLED CHICKEN:

Who would have thought that a marinade can be prepared from chopped tomatoes! Well that's what I experimented with and voila! it was a successful attempt. Grilled with the goodness of the tomato marinade and mixed with a flavorful base curry which is prepared with a lot of whole spices and fried whole baby onions; served with whole wheat roomali roti to make a lip-smacking meal. Get the recipes here:

HASSELBACK CHICKEN IN TOMATO CURRY:

Well, I'm sure a lot of people prepare hasselback potatoes very often; so why not the same with whole chicken breasts? Hasselback chicken: marinated in a ginger-garlic paste with the added essence of mint and poppy seeds and added to a yogurt-tomato curry; and best served with whole wheat laccha paratha to make a complete, delicious and unforgettable meal. Get the recipe here:

KOLHAPURI CHICKEN

Kolhapuri Chicken (Tambada Rassa) is usually prepared with mutton and I have prepared it with chicken instead. Also, instead of making a curry with chicken, I grilled the whole chicken breast. What's special in this dish is the use of a wonderful, aromatic, flavorful Kolhapuri Spice mix which is added to the base curry along with the use of many whole spices, making it a spicy dish: fireworks on your platter !! Get the recipe here: 

I hope this whole collection of marinating mixes will be useful. Please share feedback by leaving comments and if you love my recipes, don't forget to like my Facebook Page for regular recipe updates and join me on Pinterest. 



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Wednesday, July 1, 2015

Kaju Murgh


Kaju Murgh: A chicken delicacy with the use of whole spices with the richness of cashew nuts and simmered in a basic onion tomato gravy with the added dimension with the addition of yogurt, topped with fried cashews for a rich culinary experience: now, who can resist these delicious bites which can be served both with chappati (Indian flatbread) and plain rice.

Ingredients:

Chicken: 300 gm
Cooking oil: 3 tsp.
Sesame seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Bay leaf: 1
Onions (sliced): 2
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 2
Salt to taste
Black pepper powder: 1 tsp.
Cashew nuts: a handful
Yogurt: 1/2 cup
Garam masala: 1 tsp.
Kasoori methi: 1/2 tsp.



  1. Save a few cashew nuts for the garnish and soak the rest of the cashews in warm water. 
  2. Lightly toast the cashews for garnish and keep aside.
  3. Heat oil on medium flame and add the whole spices: sesame seeds, fenugreek seeds, coriander seeds and bay leaf.
  4. Add the onions after 30 seconds. Mix well and fry until the onions turn transparent. 
  5. Add the ginger-garlic paste and fry well until the raw smell goes away. 
  6. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are soft and mushy. By the time drain the water from the soaked cashews and grind them in a coarse paste and keep aside.
  7. Add the black pepper powder to the masala and the cashew paste. Mix well and let cook for another minute.
  8. Add the yogurt and mix well. Add the chicken pieces and a little water (you can add more water if serving this with rice). Cover the pan and let cook for 15 minutes. 
  9. Remove cover and stir well. Let cook opened for a few minutes and add the garam masala and kasoori methi. Mix well and cover again. Turn off the flame.
  10. Let sit for about 10 minutes and remove cover. Garnish with the toasted cashews and serve. 



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Thursday, June 11, 2015

100 Indian recipes for chappati and rice

It has always been a challenge for me to decide on "what to cook today".. phew !! I try not to eat out, not to heat up frozen meals, not to eat canned food. The biggest challenge that comes is always deciding the menu. Also, eating at home everyday the same kind of food can get boring as well, no matter how healthy and economical it is. So I try to come up with various versions of the same ingredients by making twists and changing the curry base or the spices base to present new flavors which do not get boring and monotonous but a new dish every time (not really every time but well...) So today I'm sharing 100 different types of dishes (vegetarian and non-vegetarian) you can prepare and serve with simple chappati/paratha or plain rice.

VEGETARIAN DISHES:

STIR FRIES AND DRY VEGETABLES: 


Aaloo Methi
Achaari Tomato Masala (can also be used as a base for different curries)
Hariyali Corn
Jeera Aaloo
Matar Do pyaaza
Mix vegetable fry
Navratan Korma
Plum Tomato Fry (can also be used as a base for different curries)
Pudina Lauki masala
Punjabi Tomato Fry (can also be used as a base for different curries)
Vegetable Jalfrezi
White corny spinach

CURRIES AND VEGETABLES:


Aaloo Matar Subzi
Aaloo Tamatar Subzi
Achaari Baingan Kadhi
Achaari Paneer Masala
Baby onion ka salan
Black Eyed beans curry
Bottle gourd (lauki subzi)
Instant Arugula Kadhi
Kaju Curry Korma
Kashmiri Rajma (No onion-garlic)
Mirch Ka Salan
Nawabi Rajma Masala
Paneer Makhani
Peas Masala Kurma
Pindi Chhole
Punjabi Dum aaloo
Punjabi Kadhi with pakoda
Punjabi Rajma Masala
Quick Chhole Masala
Stuffed capsicum tomato fry
Stuffed Paneer capsicum
Stuffed Tomato
Tamatar Ka Salan


DALS:


Beetroot Dal

NON VEGETARIAN DISHES



EGG RECIPES: 

I hope you loved this post and found it useful. Please do leave your feedback and a comment in the comments section below as it really motivates me. Do join my Facebook Page for regular recipe updates. 
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