Sunday, 7 August 2022
Jugadu Chicken Curry
Wednesday, 11 May 2022
Shahi Murg Korma
Friday, 2 April 2021
Chicken Rezala
This Mughali dish is very popular in any Mughali restaurant - West Bengal. It’s a rich, mildly spiced and aromatic dish, that is made in thick white rich gravy was introduced by the Mughals. More like a korma, but more richer in taste. Chicken rezala can be eaten with Paratha, but also goes well with pulao.
Marination
Ingredients
1 kg Chicken cut into medium size pieces cleaned
1 medium size Onion paste
1 tbsp Ginger - Garlic paste
1 tsp Green Chilli paste
1/2 cup Curd
Salt to taste
Method
Take a bowl, add all the above ingredients and marinate all the ingredients together very well. Keep it aside for minimum 1 hour or more.
For the Wet paste
Ingredients
15 Cashew-nuts soaked in water for 15 minutes
1 tbsp Poppy seeds
Method
Grind the cashew nuts and poppy seeds with little water into a fine paste
For the Chicken Rezala
Ingredients
Marinated Chicken
2 medium size Onions chopped
1 cup Curd
2 pinches of Saffron soaked in 1/4 cup of Warm Milk
2 drops of Kewra essence
2 drops of Meetha attar - optional
Salt to taste
1 tsp Sugar
1 tsp Coriander powder
5 Dried Red Chillies
1 Black Cardamom
1 inch Cinnamon piece
3 Cloves
3 Green Cardamom
2 Bay leaves
4 tbsp Ghee
Method
Heat up the ghee on medium flame in a pot. Once the ghee heats up, lower the flame and add the dried red chillies, black cardamoms, green cardamoms, cinnamon, cloves and bay leaves. Sauté until the spices gives out a beautiful aroma. Add the chopped onions. Sauté until the onions are translucent. Add the marinated chicken. Stir, cover the pot and cook the chicken until half done or for 15 minutes. Add the salt to taste, sugar and coriander powder. Stir and cook for few minutes more. Add the cashew and poppy seeds paste and curd. Stir and slow cook, stirring occasionally until the chicken is cooked. Switch off the flame, the Kewra essence, the mitha attar and the saffron milk. Stir once again. Serve it with Paratha or Pulao.
Tuesday, 24 November 2020
Bengali Chicken Stew
The most easy recipe and comfort food, that we most of us in Bengali household must have had as kids on a regular basis and even after growing up we enjoy having it with hot steamed rice..... specially in winters when we get varieties of fresh vegetables in the market and its also made on the days when someone in the family is unwell. It’s made with loads of vegetables like cauliflower, green peas, beans, carrot, potatoes, raw papaya, tomato, onion, ginger, garlic and chicken. We can replace oil with ghee.. then butter is not required.
Ingredients
500 grams Chicken pieces
Few medium size Cauliflower florets
1 medium size Potato cut into cubes
1 medium size Onion sliced
1 medium size Tomato chopped
1 medium size Carrot cut into pieces
Few cubes of Raw Papaya
6 to 8 French Beans cut into pieces (Didn’t have)
Few Green Peas (Didn’t have)
2 Green Chillies (Optional)
4 Garlic crushed
1/2 tsp Ginger paste
Salt to taste
1/2 tsp Pepper powder
1 tsp Sugar
2 Bay leaves
2 Cloves crushed
2 Green Cardamom crushed
4 Pepper corn crushed
1 small Cinnamon crushed
2 Cups Water
2 tbsp Oil or Ghee
1 tsp Butter (Optional)
Method
Take a pressure cooker, add oil, once the oil is hot, add the whole spices (cardamom, cinnamon, cloves and pepper corn), bay leaves, ginger and garlic. Sauté for a few seconds, add the chicken pieces and sauté until it changes its colour. Add the vegetables, stir for few seconds. Add the sugar, salt and pepper powder. Stir and sauté for 2 to 3 minutes. Add 2 cups of water, stir and pressure cook until 3 whistles. Let the pressure release. Open the cooker and add the butter. Serve the stew with steamed rice.
Thursday, 19 November 2020
Godrej Yummiez Chicken Lasooni Tikka Rose Buns
I am extremely delighted to get these super yummy pre cooked packets from Godrej Yummiez . They are very convenient pre marinated or pre cooked frozen products and easy to cook... specially when sudden guests comes over or when we have busy schedule. It’s #Gharkafastfood, as Godrej Yummiez can be stored in the freezer and used as and when required, it’s healthy, chef curated and it’s delicious.
Friday, 4 September 2020
Chicken Tikka
Thursday, 27 August 2020
Murgir Kofta Curry / Chicken Kofta Curry
Murgir kofta Curry
This is a simple Chicken Kofta Curry to be enjoyed with steamed rice or paratha. Here I have taken boneless chicken pieces and ground the chicken pieces into a paste to make the kofta. I have added the Chicken Koftas into the curry without frying.
For the Kofta
Ingredients
350 grams Boneless Chicken pieces
1 small size Onion sliced
1 Green Chilli
1 Garlic
1 small piece of Ginger
Few Mint Leaves
Few Coriander Leaves
1/2 tsp Cumin seed powder
1/2 tsp Garam Masala powder
Salt to taste
Method
Take a food chopper or a grinder jar, add all the ingredients and use the pulse button on the mixer few times. Take a lime size portion of the Keema and make a ball. Repeat the process with the remaining keema. Keep the keema balls in the fridge.
For the Wet Paste
Ingredients
2 small Onions sliced
2 small Tomatoes chopped
5 Garlic Cloves
1 small size Ginger piece
1 Green Chilli
Method
Take a grinder jar, add all the above ingredients and grind all the ingredients into a paste
For the Murgir Kofta Curry
Ingredients
Keema Balls
1 small Onion sliced
3 Medium size Potatoes cut into medium size chunks
1 Green Chilli
Few Coriander leaves for garnish
1 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Kashmiri Chilli powder
1 tsp Garam Masala powder
1 tsp Sugar
Salt to taste
2 Bay leaves
1/2 tsp Cumin seeds
Wet paste
2 tbsp of Curd
1 tsp Ghee
3 tbsp Mustard Oil
Method
Take a wok or a pot, add oil, let the oil heat up, reduce the flame, add the cumin seeds, green chilli and bay leaves. Sauté for some few minutes, until the cumin seeds crack. Add the onion and fry until light brown in colour. Add the potatoes, stir and cook for 2 minutes. Add the wet paste, stir and cook the masala until the oil realises from the masala. Add the curd and all the dry powder masala, salt and sugar. Stir and cook for another 2 minutes. Add 2 cups of water, stir and cover the pot. Let the curry simmer until the potatoes are half cooked. Now add the keema balls. Let it cook until the potatoes and keema balls are cooked. Drizzle ghee and garnish with coriander leaves. Serve it hot with hot steamed rice.
Tuesday, 18 August 2020
Gua Bao / Steamed Bao Buns stuffed with Sticky Chicken and Pickled Vegetables
DescriptionParchment paper, and place it on a tray, cover the buns and let it rest for 30 minutes. Take a steamer, boil the water in the steamer. Place the buns along with the butter paper into the steamer. Cover the lid and steam the buns for 10 minutes. Once done, switch off the flame and open the lid and let it stand for 2 minutes before removing the buns from the steamer.
Sunday, 9 August 2020
Coxinha - Brazilian Chicken Croquettes
Tuesday, 7 July 2020
Baked Stuffed Eggplant with Chicken, Cheese and Veggies..
Saturday, 20 June 2020
Aslam’s Butter Cream Chicken
Thursday, 11 June 2020
Chicken - Aloo Tikki
Monday, 18 May 2020
Malai Tangdi Kabab
Wednesday, 19 February 2020
Easy Grilled Chicken
250 grams Boneless Chicken cut into big pieces
Wednesday, 5 February 2020
Stuffed Chicken Mushroom Bombs
Sunday, 20 October 2019
Saoji Chicken Curry
Sunday, 13 October 2019
Chicken Chaap
My memories take me back to my childhood where every summer my visit to Kolkata and visiting Nizam or Shiraj or Royal Indian Hotel for the chicken Chaap, Rezala and Biriyani with my cousin was a must.
The chicken full leg marinated and fried in ghee is a rich affair. There are lots of ingredients that goes into the marination.
I followed the recipe from you tube channel Uttar Bangla shared by Royal Indian Hotel which I found relatively easy to make with less ingredients.