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

Sunday 3 March 2024

Kolkata style Chicken Cutlet ( Fowl Cutlet)


Fowl Cutlet is one of the street food of Kolkata and also one of the popular dish that’s sold in the Cabin style restaurants.. where each wall of the old cabin restaurant has some story to tell.. This dish is also made during occasions… 

The chicken cutlets are made with chicken mince or boneless chopped chicken pieces, spices and coated with egg and bread crumbs. It’s fried in oil until golden brown in colour and served with salad and mustard sauce (Kasundi). 


1 cup Chicken Mince

or Boneless Chicken pieces 

Half Onion taken from 1 small Onion 

1 small piece of Ginger 

4 Garlic cloves 

1 Green Chilli 

1/4 cup Coriander and Mint leaves 

Juice of 1/2 Lime

Salt to taste 

1/4 Pepper powder 

1/2 Garam Masala (Ground 1 Green Cardamom- small Cinnamon-2 Cloves)

1/2 tsp Bhaja Masaala (Roasted Cumin- Coriander- Red Dried Chilli ground into powder) 

2 Eggs

3/4 cup Bread Crumbs 

Oil to Fry 


Take a chopper or a grinder, add the chicken mince or pieces, lime juice, onion, green chilli, ginger, coriander and mint leaves, garlic, salt and pepper powder. Blend the above ingredients together. Take the paste out into a bowl. Add the garam masala and Bhaja masala into the paste. Mix the ingredients together. Take 1/2 of the bread crumbs in a plate, beat 2 eggs with little salt. Take a lemon size portion from the chicken paste. Roll the portion on a greased plate to give a cylindrical shape. Then with the help of the bread crumbs flatten the cutlets into diamond shape or oval shape. Repeat the same process. We get around 7 cutlets. Now with place one cutlet on the chopping board and with the help of a knife shape the edges well. Repeat the same process with all the remaining cutlets. Now dip one cutlet into the beaten egg and then coat the cutlet with the remaining bread crumbs. Repeat the same process with the remaining cutlets. Take a pan, heat the oil, until medium hot. Place 2 to 3 cutlets into the pan as per the space of the pan. Fry the cutlets until golden brown in colour from both the sides. Serve the chicken cutlets with salad and Kasundi. 

Wednesday 21 February 2024

Coorgi Style Chicken Masala

 My recent visit to Coorg or the Kodagu district was an experience of its kind, as we stayed with the locals at a home stay amidst the coffee and pepper plantations… we enjoyed the uniqueness of the lush green wild nature and the distinctive cuisine to the fullest. Kodava or the Coorgi cuisine enjoys using fresh and local ingredients found in the region… like Kachampuli, the local vinegar extracted from the Garcinia Cambogia fruit, pepper - spices, bamboo shoots, pork - wild boar etc. 

The home stay owners were kind enough and allowed me to pluck some fresh pepper from their plantation… I also managed to get Coorgi Masala (kartha Masala) and Kachampuli… 

Using all the Coorgi ingredients, I have made Coorgi style Chicken Masala, here is the recipe -  

I have used big leg pieces, but we can also use medium size chicken pieces.. 

To marinate the Chicken 


2 Big leg pieces 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

1 tbsp Coorgi Curry Masala (Kartha Masala) 

1 tsp Kachampuli Vinegar 


Mix all the above ingredients together and keep the marinated chicken for 2 to 3 hours. 

For the Wet Paste 


2 small Onion chopped 

6 to 8 Garlic cloves 

1 small piece of Ginger

3 to 4 Green Chillies 

1 Handful Coriander leaves 

1/2 tsp Cumin seeds 


Grind all the above ingredients into coarse paste 

To make the Coorgi Chicken Masala 


Marinated Chicken 

Wet paste 

Few Curry leaves 

Few Coriander leaves chopped 

2 Green Chillies slit and cut into pieces 

Few drizzle of Kachampuli vinegar 

Pickled Fresh Pepper 

Salt if required 

6 tbsp Oil


Add oil into the wok, once the oil is hot, add the wet paste. Stir and sauté until the paste is translucent. Add the marinated chicken, cover and cook for 2 minutes on each side, turning the chicken leg pieces occasionally. Continue to cook on low flame. Once the oil releases, add 1/2 cup of water, cover the wok and continue to cook, turning the chicken leg pieces occasionally until the chicken legs are tender and the gravy has reduced. Garnish with fresh pickled pepper, coriander leaves, curry leaves, green chillies and drizzle of Kachampuli vinegar. Serve with hot rice or akki roti.

Saturday 9 September 2023

Chicken Mandi

 Mandi is a traditional dish originated from Yemen, it many consist of  meat and rice cooked with Yemeni spice blend called Hawaji. It is cooked in a underground pit. It's extremely popular in most areas of the Arabian Peninsula. 

There are many ways one can make this dish. Mainly the meat has to be moist. The meat is marinated and cooked separately with the rice in a steamer and then the chicken is grilled in a tandoor.. The dish has a smoky flavour. This dish is served with Tomato Chutney called Salata Hara.. 

Here is how I have made the Chicken Mandi inspired from Yummy O Yummy. 

Spice Blend 
1 tbsp Coriander seeds
1 tbsp cumin seeds
1 tsp Peppercorns
6 Green Cardamom 
6 Cloves 
2 inch Cinnamon 
1 small piece of Nutmeg 
2 Bay leaves 
1 tsp Paprika (used Kashmiri chilli powder here)
1 tsp Turmeric powder 

Dry roast all the whole spices for few seconds, let the spices cool down. Add the turmeric powder and paprika / Kashmiri chilli powder and grind all the ingredients together into a fine paste. 

Marinate the Chicken 
2 pieces of the Chicken thighs
1/2 tsp Garlic paste 
1 1/2 tbsp Spice blend
Salt to taste 
1 tbsp Lemon juice 
Few strands of Saffron in 3 tbsp of hot water 
2 tbsp Olive Oil 

Take a bowl, add the spice blend, salt, 3 tbsp saffron water, 2 tbsp oil,garlic paste, lemon juice and salt. Mix all the ingredients together. Give few slits on the chicken pieces. Rub the spices on to the chicken pieces. Keep the chicken pieces aside for an hour or more. 

For the Mandi 
250 grams / 1 cup of Basmati Rice 
1 medium size Onion sliced 
2 Green chillies slit 
1 tbsp chopped Garlic cloves 
1 Dried Lime
Few Coriander leaves chopped 
Marinated Chicken 
1/2 tsp Cumin seeds 
2 Green Cardamom 
2 Cloves 
1 inch Cinnamon 
2 Bay leaves 
Salt to taste 
1 Chicken cube seasoning 
Few Raisins and Almond Flakes for garnishing 
Few Saffron strands in 4 tbsp of hot water 
1 tsp + 1/2 tsp Butter
1 tbsp  + 1 tsp Ghee
1 small piece of Charcoal 

Wash the rice and keep it aside. Take a steamer pot, add 1 tbsp ghee and 1 tsp butter, once the ghee and butter melts add the whole garam masala spices, cumin seeds and bay leaves. Let the spices crackle, add the onion, green chillies, dried lemon and garlic, sauté until the onion slices are translucent. Add the rice, chicken cube seasoning and salt. Stir and sauté the rice for a minute. Add 2 cups of hot water and saffron water into the pot.  Cover the lower steamer pot with the casserole pot of the steamer. Place the marinated chicken in the casserole. Cover the casserole pot and cook the rice until done. Remove the chicken, brush the chicken with butter. and grill the chicken for 15 minutes, until golden brown in colour. 
Add the almond flakes, raisins and chopped coriander leaves into the rice. Stir the rice gently. Place the chicken over the rice. Place a small bowl in the center of the pot. Burn a charcoal, place the charcoal into the bowl, pour 1 tsp ghee. Immediately cover the pot and wait until the smoky flavour has infused into the rice and chicken. Once done remove the charcoal out. Serve the Chicken Mandi with Tomato Chutney called Salata Hara..  

Salata Hara 
1 Big size Tomato chopped 
2 tbsp Tomato Purée 
1 Green Chilli
2 Garlic Cloves 
Few Coriander leaves chopped 
1 tsp Lime juice 
Salt to taste 

Take a blender, add the tomato, green chilli, coriander leaves, garlic, salt, lime juice and tomato purée. Blend all the ingredients together into a paste. Serve this Chutney with Chicken Mandi. 

Sunday 16 July 2023

Thalassery Biriyani


Thalassery biryani is a popular dish from Thalassery that is situated in the Malabar cost of Kannur district in the state of Kerala. 

The history says that this dish dates to the 18th century, during the reign of the British East India Company.  The biriyani along with other local dishes were introduced to the The British officers by the local Muslim Mappila Community, who have settled in Kerala coming from the Middle Eastern — Arab or Persian. The British officers were very impressed with the unique aroma of the dish. This dish not only become famous amongst the officers but also amongst the other local communities of Kerala. 

- Net source 

The biriyani is made using spice blend that consists of fennel seeds along with other spices that is not used in other biriyani masala. Cashew and Raisins are fried and used in the dish. Aromatic short grain Kaima/Jeerakasala rice that is locally grown is used for this dish. Chicken or Mutton is cooked separately with the spices, curd, onions, ginger - garlic paste and tomato. The rice is cooked separately with whole spices.The rice and meat are then layered and cooked together on dum / sealed pot. 

There are many versions of this dish… Inspired from Swasthi's Recipes blog, here is the recipe from my kitchen.. 

To make the Biriyani Masala - Ingredients 

2 tsp Fennel seeds 

1 tsp Pepper corn

1 tsp Shah Jeera / Caraway seeds

6 Cloves 

4 Green Cardamom 

1 medium piece of Cinnamon 

1 Star Anise 

2 Mace / Javitri 

1/2 tsp Nutmeg powder 

2 Dried Red chillies 


Grind all the above ingredients into a powder. 

To make the Rice - Ingredients 

2 cups Kaima/Jeerakasala 

1/2 tsp Fennel seeds 

2 Cloves 

2 Green Cardamom 

1 small piece of Cinnamon 

2 Bay leaves  

2 Red dried Chillies broken into  pieces 

Salt to taste 

1 tbsp Ghee


Wash the rice and keep aside. Take a pot, add the ghee, add the spices mentioned above, sauté for few seconds. Add the washed drained rice and salt, stir for few seconds, add 4 cups of water, let the rice cook until the water has evaporated completely and the rice has cooked well. Leave the rice open and stir the rice occasionally so that the rice doesn’t form any lumps.. 

To make the Chicken - Ingredients 

1 kg Chicken cut into pieces 

2  + 1 large Onions sliced 

1 large Tomato sliced 

1 tbsp Ginger paste 

1 tbsp Garlic paste 

2 tbsp Green Chilli paste 

1/2 cup Curd beaten 

1/4 cup broken Cashews 

1/4 cup Raisins 

Salt to taste 

1 tsp Turmeric powder 

1/2 cup Ghee 


Take a pot, add ghee, let it melt, add 1 onion sliced and fry the onions until golden brown in colour for the birista, remove the onions and keep it aside, in the same ghee fry the cashews and raisins, once golden brown remove and keep them aside. Add 2 sliced onions, fry until light brown in colour, add the ginger- garlic and chilli paste, stir occasionally and sauté the masala for a minute. Add the curd, tomato sliced, turmeric powder, 2 tbsp spice powder and salt, stir and continue to cook for another minute. Add the chicken, stir, cover and continue to cook on medium low flame stirring occasionally until the chicken is cooked. 

To Assemble the Biriyani - Ingredients 



1 tsp Spice Masala 

Fried Cashews and Raisins 


1/4 cup Coriander and Mint leaves chopped 

2 tbsp Ghee melted 

2 tbsp Rose water

6 Boiled Eggs (optional)

Banana Leaves (optional)


Take a heavy bottom pot, place the banana leaves (optional), add some rice, add the chicken gravy uniformly over the rice, add the boiled eggs, sprinkle some spice masala, some fried onions, some fried cashews - raisins, chopped coriander- mint leaves, drizzle some ghee and rose water, add another layer of remaining rice over the chicken gravy, repeat the process - add the remaining spice masala, fried onions, fried cashews - raisins, chopped coriander- mint leaves, drizzle the remaining  ghee and rose water. Cover the pot with a lid, seal the pot or cover the pot with a tight lid. Place the pot over a hot tawa and cook on low flame for 20 minutes. Let the pot be covered for another 20 minutes before serving the biriyani. Serve the biriyani hot with raita and Papadam . 

Tuesday 4 July 2023

Chicken & Vegetable Gravy served with Mashed Potato and Butter Tossed Noodles


When it comes to cooking just for your own self, it’s very boring… to make it interesting, here is a simple continental dish with Maggi masala and other ingredients that was available in my kitchen. Any vegetables like broccoli, zucchini, coloured bell pepper, baby corn can be added. For Vegetarians please omit the chicken.. 
1 pack of Noodles 
1 Boiled Potato 
1/2 cup Boneless Chicken pieces 
1 cup Mix Vegetables like Mushrooms, Capsicum, Carrots, Onions etc. cut into medium size cubes or sliced 
Few Coriander leaves 
1/2 tbsp crushed Garlic
1 cube of Maggi Chicken or Vegetable stock
1 Maggi Masala that comes with Maggi Noodles 
1/4 cup + 2 tbsp Fresh Cream
1/4 cup Milk 
1 tbsp Wheat Flour 
Salt and Pepper powder to taste 
1 tbsp + 1/2 tsp Butter 
1 tbsp Vegetable Oil 

Add 1 1/4 cups of water in a pot, let the water simmer, add the vegetable stock cube and let it dissolve, add the noddles, let the noodles cook, once done, separate the water from the noodles and keep both aside. 
Now take a pan, add oil and 1/2 tbsp butter, let the butter melt, add the garlic, sauté for few seconds, add the vegetables and stir fry for a minute. Remove the vegetables and keep them aside, in the same pan, add the chicken pieces and sauté them until they are cooked. Remove the chicken and keep them aside. In the same pan now add one cup of vegetable stock water used for boiling the noodles. Let the water simmer, take 1/4 cup fresh cream, Milk and wheat flour and make a slurry. Add the slurry into the simmering water and keep stirring until the gravy begins to thickens, no lump should form. Now add the the chicken, cooked vegetables, and a packet of Maggi masala that comes with the noodles. Taste and then add extra salt accordingly if required. Let the gravy simmer for a minute, switch off the flame. Take the boiled potato, grate the boiled potato with the help of a grater, add 2 tbsp cream, 1/2 tsp butter, some salt and pepper powder, mix all the ingredients very well. Take the noodles and simply toss them in the remaining butter and salt to taste 
Take a plate and assemble all the dishes together, sprinkle some coriander leaves on the gravy and serve them hot. 
Enjoy the dish with some beverage of your choice. After all Self love is the first love 💕

Sunday 7 August 2022

Jugadu Chicken Curry


As I am with my daughter to settle her… at present we don’t have much amenities in the kitchen, just a gas stove and very few things, rest of the things are all on the way including all the ingredients … frankly speaking we are a bit feed up eating the restaurant food.. we had ordered some vegetables that can sustain without fridge for some days like potatoes, onions, tomatoes, garlic, ginger and some green chillies from Bigbasket.. was wondering what can we cook in a easy way.. my daughter loves chicken.. got some chicken and chicken masala from blink.. love this app as it just deliverers anything  within 90 minutes… we had some all spices leaves that I had carried with me as it grows abundantly in my house and turmeric powder that I make at home, but the question was how to arrange garlic ginger paste.. cannot buy readymade as there is no refrigerator.. suddenly I realised that I had a small chopping board and a rolling pin.. that was my wooden shil batta for today… 
Since I have only one pan.. I used same pan to mix the chicken with the masala and cook the chicken directly in the same pan. 
Here is the recipe for Jugadu Chicken Curry 🤗
500 grams of Chicken with bones or boneless 
2 Medium size Potatoes peeled and cut into 2 
1 Medium size Onion sliced 
1 Big size Tomato sliced 
1 small  piece of Ginger peeled and cut into tiny  pieces 
5 to 6 Garlic cloves peeled 
3 to 4 Green Chillies 
Few handful of Coriander leaves 
2 tbsp Chicken Masala powder 
3/4 tsp Turmeric powder 
Salt to taste 
2 Dried AllSpice leaves or Bay leaves 
2 tbsp Sugar syrup 
2 to 3 tbsp Mustard Oil 

The name  jugadu chicken curry is given as I didn’t have grinder or mortal - pestal.. I used chopping board and rolling pin to grind the green masala (ginger, garlic,green chillies and coriander leaves). 
Take the pan or wok in which the chicken will be cooked, add the chicken pieces, cut potatoes pieces, some sliced onions, some sliced tomatoes,  3/4 of the green masala, chicken masala powder, salt, turmeric powder and 2 1/2 tbsp mustard oil. Mix all ingredients together. Place the pan or wok on the gas stove and switch on the flame, cover the pan or wok and cook on medium low flame for 5 minutes, stirring the ingredients occasionally.  Now add the remaining green masala, some more tomato - onion slices and 2 all spice leaves. Stir and cook for a minute.  Add a cup of water or as much water required for the gravy. Cover and let the gravy simmer the gravy for 2 minutes, add the sugar syrup - (I used it from the the rosogolla syrup as I didn’t have any sugar at home) and stir, now cook the gravy until the chicken pieces and potato pieces have cooked well. Switch off the flame, drizzle the remaining mustard oil, garnish with coriander leaves and serve with hot rice. 

Wednesday 11 May 2022

Shahi Murg Korma


This dish is a Mugal dish, it’s made in a rich creamy gravy with nuts and raisins and hence the name Shahi… this dish goes well with Paratha or Pulao. 

1/2 kg Chicken pieces boneless or with bones as desired 
1 tsp Ginger - Garlic - Chilli paste 
1 small Onion Sliced,  Fried and paste 
Salt to taste 
1/2 tsp Turmeric powder 
1/2 tsp Garam Masala powder 
1/2 tsp Chilli powder 
1/2 tsp Cumin powder 
1/4 tsp Pepper powder 
3 tbsp Curd

Mix all the ingredients together and keep it aside for an hour or more. 

For the Wet paste 
5 to 6 Almonds soaked and peeled 
5 to 6 Cashews soaked in water 
6 Raisins 
2 tbsp Desiccated Coconut 
2 tbsp Fresh Cream
1/4 cup Milk 
Few drops of Kewra essence (optional) 

Grind all the above ingredients into a paste.

For the Gravy 
Marinated Chicken 
Wet paste 
1 small Onion Paste 
1/2 tsp Ginger - Garlic paste 
1 Bay leaf
2 Cloves 
2 Green Cardamom 
1 small piece of Cinnamon 
1/2 tsp Sugar
Salt to taste ( if required )
1/4 cup Curd beaten 
2 tbsp Cream 
3 tbsp Ghee

Add the ghee into a wok. Once the ghee heats up, reduce the flame, add the bay leaf, cardamom, cloves and cinnamon, sauté until the spices crackles. Add onion paste, ginger - garlic paste and sugar. Sauté until light brown in colour, add the marinate chicken. Cook on medium low flame until the oil releases. Add the wet paste, cover and cook on low flame, stirring the chicken occasionally for 5 minutes. Add the curd and cream, continue to cook, until the chicken has cooked. If required add salt as per required. Serve the chicken with Pulao or Paratha. 

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. 



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 


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 


15 Cashew-nuts soaked in water  for 15 minutes 

1 tbsp Poppy seeds


Grind the cashew nuts and poppy seeds with little water into a fine paste

For the Chicken Rezala


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 


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. 


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)


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. 

I have used GodrejYummiez Chicken Lasooni Tikka for this recipe. 

To make the Dough 
2 1/2 cups All Purpose Flour 
1 tsp Dry Active Yeast 
1 tsp Sugar
1/2 tsp Salt
1 tbsp Oil 
Take a cup with 1/2 cup Lukewarm Water. Add sugar and yeast. Mix the ingredients and keep the yeast to rise. Take the a mixing bowl, add the flour and  salt, mix the ingredients. Once the yeast rises, add the yeast water and little more water into the flour to form a dough, knead the dough for 5 minutes. Add the 1 tbsp of oil into the dough and knead the dough for another 5 minutes. Brush the remaining oil on the dough, cover and keep it aside until the dough rises double in size. After 2 hours, punch and knead the dough for another minute. 

To make the Chicken Lasooni Tikka Rose Buns
1 packet of Godrej Yummiez Chicken Lasooni Tikka 
1 Medium size Onion Sliced 
Bread Dough 
2 tsp Butter 
2  tbsp Oil
1 Egg Beaten 
Thaw the Chicken Lasooni Tikka packet for 30 minutes. Take a fry pan, add 2 tbsp of oil,  add the onion slices, sauté the onions until translucent, add Godrej Yummiez Chicken Lasooni Tikka pieces into the pan, occasionally flip the tikkas and cook the tikkas for 15 minutes in the pan. Break the chicken tikka into bite size pieces.  Grease the baking tray with butter. Make lemon size portions of  the dough. Take a portion and roll the dough into 6 inch disc. Make 4 diagonal slits, leaving the center intact. Add some chicken tikka pieces in the center of the disc. Take one sections of the dough and cover the stuffing on one side. Now take the opposite side of the  section and cover the other side of the stuffing  with the dough. Repeat the last 2 sections in the similar manner. 
Pinch on the side to seal the the dough. Place the bun on the greased baking tray. Repeat the same process until all the buns are ready. Brush the beaten egg over the buns. Bake the buns for about 15 to 20 minutes in a a preheated oven at 180 degrees celsius. Remove the buns and brush them with butter. Serve the buns with walnut and mint dip. 

Walnut and Mint Dip
Take 1/2 cup Walnut 
1/4 cup Mint leaves 
1 Green Chilli
1/3 cup Curd
Salt to taste 
Blend all the above ingredients  to make the dip. 

#HomeChefMatters @foodbloggerai @vikhrolicucina #gharkafastfood #gharkakhaana #foodies #homechef #foodlover #foodmedia

Friday 4 September 2020

Chicken Tikka

Chicken tikka is a popular dish found in India.
The word tikka means small bits or
 Small pieces of boneless chicken are marinated with spices, curd, lemon and salt. The marinated chicken pieces are then skewered. It’s then grilled over hot charcoals. It’s served with green chutney, onion and lime. 

For Marinating the Chicken pieces- 
500 grams medium size Boneless Chicken pieces 
Juice of 1 medium size Lemon 
1 tsp Garlic paste
1/2 tsp Ginger paste 
1/2 tsp Chilli paste
1 medium size Green Capsicum cut into cubes
1 medium size Onion cut into cubes 
1 medium size Tomato deseeded cut into cubes 
1/2 cup Hung Curd
Salt to taste
2 tbsp Tikka Masala 
1 tsp Kasuri Methi - optional 
1 tbsp Mustard Oil 

Marinate all the above ingredients together and keep it for 5 to 6 hours 

To Grill the Chicken Tikka
Marinated Chicken 
Little Chaat Masala to sprinkle 
Onion and lemon cut into pieces for garnishing 

 Skewered in the vegetables and chicken pieces one after the other into the wooden skewer. Place it on a tray and grill it in a preheated oven for 15 minutes at 240 celsius, remove and turn the skewer, grill for another 15 minutes. Remove, sprinkle with Chaat masala and serve it hot with green chutney, onion and lemon. 

Tikka Masala Powder 
1 Black Cardamom 
4 Green Cardamom 
3 to 4 Cloves
1 small piece Cinnamon 
1 tsp Pepper Corn
2 tbsp Coriander Seeds
2 tbsp Cumin seeds
10 Red Spicy Whole Dry Red Chillies 
10 Kashmiri Dry Red Chillies 
1/2 tsp Turmeric Powder 
1 tbsp Dry Mango Powder 


Roast the whole spices 2 minutes on a low medium flame. Cool the spices and add the turmeric and dry mango powder. Grind all the ingredients into into a powder. 

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 


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 


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 


2 small Onions sliced 

2 small Tomatoes chopped 

5 Garlic Cloves 

1 small size Ginger piece

1 Green Chilli 


Take a grinder jar, add all the above ingredients and grind all the ingredients into a paste 

For the Murgir Kofta Curry 


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 


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


Gua bao also known as Bao bun or Pork belly buns or lotus leaf buns are very popular all over China. It’s very popular street food of Taiwan.  It’s a complete meal, the soft fluffy buns are served usually with pork belly but it’s also served with chicken and pickled vegetables. 
For Steamed Bao Buns 
2 1/2 cup All Purpose Flour 
1 tbsp Active Yeast
2 tbsp Sugar
1/2 tsp Salt
1/2 tsp Baking Powder 
1/4 cup Lukewarm Water
1/2 cup Lukewarm Milk 
2 tbsp Oil
Take a cup, add the warm water, 1 tbsp sugar and active yeast. Stir and keep the yeast to rise. Add the milk and 1 tbsp oil in the yeast. Whisk the yeast. Take a bowl add flour, salt, baking powder and remaining sugar. Mix all the ingredients together. Add the liquid. Mix all the ingredients together and knead the dough for 10 minutes. If required add little more water, it should be a soft - stretchy dough. Apply the remaining oil on the dough, cover and keep it aside for 1 to 2 hours or until it rises doubled in size. Open the lid of the bowl, punch the dough and gently knead it for a minute. Roll out the dough into a disc, take a round cutter, and make medium size round disc. Remove the excess dough. Now fold the disc into half, and gently press the bun, with the roller. Repeat the process for other buns. Place the buns on a small butter paper, cover the buns and let the buns rest for 30 minutes. Take a steamer, add water and let the water boil. Place the buns into the steamer vessel along with the butter paper, keeping little distance between the 2 buns. Cover the steamer and let it steam for 10 minutes. Once done switch off the flame and open the lid, let the buns remain in the steamer for 2 minutes before removing the buns from the steamer. 
Pickled Vegetables 
A small piece of Carrot cut into thin strips 
A small piece of Cucumber cut into thin strips 
A small piece of Capsicum cut into thin strips
A small piece of Red Cabbage sliced 
Few Coriander leaves 
2 tbsp White Vinegar 
Salt to taste 
1 tsp Sugar
1/4 tsp Pepper powder 
Mix all the ingredients together and let it marinate for 2 to 3 hours 
Sticky Chicken 
200 grams Boneless Chicken cut into pieces 
1 tsp Garlic minced
1/2 tsp Ginger minced 
1 tbsp Soya sauce 
2 tsp Red Chilli sauce 
1 tsp Tomato Ketchup 
1 tsp Fish Sauce 
1 tsp Vinegar 
2 tbsp Honey 
1 tbsp Sesame Oil 
Salt to taste 
1/2 tsp Pepper powder 
1/2 tsp 5 spice powder 
1 tsp Roasted Sesame seeds 
Take a bowl and mix all the above ingredients, together, except sesame seeds, keep it for an hour. Take a wok, add the marinated chicken, and cook the chicken until the chicken has become soft and the juices has dried up. Switch off the flame. Add the sesame seeds over the chicken. 
To Assemble - 
Take a bun, add a tbsp spoon of the chicken in the middle of the bun, add some pickled vegetables and some coriander leaves or spring onions. Serve the buns and enjoy! 

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

Coxinha is a popular ingenious street food in Brazil. It’s a savoury snacks made with dough filled with creamy chicken stuffing. It’s dipped in egg and coated with bread crumbs and then deep fried. 
It can be easily made at home. It’s delicious. 
Recipe adapted from tasty.. 

For the Chicken Stuffing 
1 cup of boiled shredded Chicken
2 Garlic cloves minced 
1 small Onion chopped 
1 tsp chopped Parsley 
Salt to taste 
1/4 tsp Pepper powder 
2 tbsp Cream Cheese
1 tsp Oil 
Take a pot, heat the oil, add the onion and garlic, sauté the ingredients until soft and brown in colour. Add the shredded chicken, salt, and pepper. Stir and mix the ingredients together. Transfer the mixture into a bowl, add parsley and cream cheese into the bowl and mx it. 

To Make the Dough
1 cup All Purpose Flour 
1/2 tbsp Butter
1 cup Milk
1/2 cup Chicken broth
Take a pot, add the butter, chicken broth and milk. Let it boil, add the flour, stir and make it into a dough, switch off the flame, let it cool a bit, once easy to handle, knead the dough well. 

To make the Coxinha
Chicken stuffing 
1 Egg beaten 
1/2 cup Bread Crumbs 
Oil for frying 

Take a lemon size portion of the dough, roll the dough. Make a cavity in the center of the dough, add a spoonful of the chicken stuffing. Give the dough a pear shape. Repeat the process. Dip the Coxinha into the egg and then coat it with the bread crumbs. Repeat the process.  Heat the oil.  Deep fry the Coxinha until golden brown in colour. Remove them on a paper towel and serve them hot. 

Tuesday 7 July 2020

Baked Stuffed Eggplant with Chicken, Cheese and Veggies..

This dish is super delicious... 
Any vegetables like mushroom, zucchini, capsicum, tomato etc can be added... instead of chicken... prawns, sausage, bacon etc can be added... or make it only with vegetables... this dish can be eaten with bread or to make it a complete meal, cooked pasta can be added with the vegetables.. 

1 big size Eggplant cut into half and scooped out the flesh from the center
4 Garlic cloves  finely chopped 
1/2 cup chopped Mix coloured Capsicum 
1 small Tomato chopped 
Scooped  Brinjal flesh
Some Olive slices  
1/2 cup small Chicken pieces 
Salt to taste 
1/2 tsp  Pepper powder
1/2 cup  Arrabbiata sauce or Béchamel Sauce
1/4 cup Amul Cheddar Cheese cut into small cubes 
Some Amul Mozzarella Cheese pieces 
1 tsp Olive Oil

Once the flesh of the brinjal is scooped out, immediately apply olive oil and salt on the brinjal. Take the scooped  brinjal  and place them on a baking tray. Take a bowl, add garlic, capsicum, tomato,  olives, scooped brinjal flesh, chicken, cheese, salt, pepper and sauce of your choice. Mix all the ingredients together. Add this into the brinjal cavities. Add mozzarella cheese from top and bake the brinjals at 180 degrees celsius for 20 minutes in a preheated oven. Serve this with bread.

Saturday 20 June 2020

Aslam’s Butter Cream Chicken

Few days back one of the foodie friend Rakesh Sharma ji had posted this fabulous recipe in a group. I was very tempted to make this recipe... and believe me this recipe is worth making.. 
Sharma ji had mentioned in his post that Aslam’s Butter Chicken is a very famous dish sold at Aslam Chicken near Jama Masjid, Old Delhi. 
This dish is very different in look and taste from the Punjabi butter chicken recipe. 
In the actual dish Aslam Chicken grills the marinated chicken pieces on a charcoal grill and then the main key ingredients other than the chicken is loads of Butter, fresh cream and curd. The spices that are used in the dish are a top secret. If you scroll the net, there are loads of videos that teaches us to make the Aslam Butter Cream Chicken, Since this recipe was tried and tasted, I preferred to adapt this recipe. 
It’s a very easy recipe... we can grill the chicken in an oven at home, or on a skillet. 
To get the smoky charcoal flavour, heat up the charcoal and place the hot charcoal on a small plate in between the marinated chicken, pour a tsp of ghee and cover the bowl for a minute - I have used this technique and this was not mentioned in the original recipe and it’s optional. 
 Then the chicken can be grilled and further method can be followed as per the recipe. I personally have not visited the restaurant and tasted the original dish, but this recipe indeed very delicious and my family loved the dish... I have added the Garam Masala powder which was not mentioned in Sharma ji’s recipe. Also I have reduced the quantity of the chicken, hence changed the quantity of the other ingredients and have added the butter as per my requirement. The original recipe calls for around 100 grams plus butter. The method follows the same.. 

For Marinating the Chicken 
500 grams Chicken cut pieces 
1/2 cup of Hung Curd
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 to 1 tsp Chilli paste
Juice of 1 small size lime 
Salt to taste 
1/2 tsp Pepper Powder 
1/2 tsp Garam Masala powder 
1/2 tsp Kasuri Methi
1 tsp Cumin seed powder 
1 tbsp Amul Butter

Marinate the chicken pieces with all the above ingredients and keep the marinated chicken for 5 to 6 hours. We can use a hot burn charcoal to give a smoky flavour to the dish as mentioned in the description. 

To make the Butter Cream Chicken 
Marinated Chicken
1/2 cup of Hung Curd 
1/4 cup of Fresh Cream
1/2 tsp Chaat Masala
1 tbsp Butter for Grilling 
4 tbsp and more Melted Butter

Preheat the oven at 180 degrees celsius. Take a baking tray. Take the marinated chicken and place the chicken pieces on the baking tray. Rub 1/2 tbsp of butter on the chicken pieces and turn the chicken pieces. Grill the chicken pieces at 180 celsius for 15 minutes. Remove the baking tray, apply the remaining 1/2 tbsp butter on the chicken pieces and turn the chicken pieces and continue to grill the chicken pieces at 200 degrees celsius for 15 minutes. Once done, the chicken pieces are golden brown, remove the chicken pieces from the baking tray. For the gravy, take a pan, add the remaining marinated juices into the pan. Let the water of the marinated juices reduce a bit, add the chicken pieces and coat the chicken pieces with the marinated juices. Switch off the flame. Transfer the chicken pieces into a serving bowl, now take a bowl, add the hung curd and the cream into the bowl and mix the ingredients together. Sprinkle the Chaat masala. Pour the curd and the cream over the chicken. Mix the ingredients together. Now pour the melted butter over the chicken. The chicken is supposed to be drenched in butter... but I used less butter for health reasons... Serve this unique butter chicken with rumali roti, sliced onion and lime.

Thursday 11 June 2020

Chicken - Aloo Tikki

This is a bit different Chicken - Aloo Tikki recipe, that I made in my Kitchen. Chicken boneless pieces are required, along with potatoes and with just few spices like cloves, cinnamon and cardamom that goes into a Bengali garam masala. 
This dish goes well as a starter and as snacks. This can be served with green coriander chutney and ketchup. 

10 to 12 medium pieces of Boneless Chicken  preferred 
2 medium size Potatoes (peel and chop 1 potato into very small pieces and peel and cut the other potato into big pieces as it will grind with the chicken) 
2 Green Chillies (1 Chilli to grind and another chilli to slice) or added chillies as per requirement. 
5 to 6 Garlic Cloves 
1 small Ginger piece
1 tbsp chopped Coriander 
2 tbsp Sour Curd 
Salt to taste 
1/4 tsp Garam Masala powder 
1/2 cup Rice Flour
1/4 cup Fine Semolina 
1/4 cup Vermicelli 
Oil to fry 

Take a grinder jar, add the chicken pieces, big potato pieces, 1 chilli, garlic, ginger and salt. Grind the ingredients into a paste, add 2 tbsp curd and grind the paste once more. Remove the paste into a bowl. Add the chopped potato pieces, sliced chilli and chopped coriander leaves. Mix the ingredients together. Add the rice flour, mix it and keep it aside for an hour. Add the vermicelli and mix the ingredients together, now add the semolina and garam masala powder. Mix the ingredients once more. Heat up the oil in a wok, Take small lime size portions and flatten the ball. Once the oil heats up, add the tikkis into the oil, fry the tikkis on medium low flame until golden brown in colour. Remove the tikkis on a paper towel. Serve the tikkis with green chutney and ketchup.