Showing posts with label Main course - Non Veg Chicken. Show all posts
Showing posts with label Main course - Non Veg Chicken. Show all posts

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 

Ingredients 

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 

Method 

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


For the Wet Paste 

Ingredients 

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 

Method 

Grind all the above ingredients into coarse paste 


To make the Coorgi Chicken Masala 

Ingredients 

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

Method 

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 
Ingredients 
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 

Method 
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 
Ingredients 
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 

Method 
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 
Ingredients 
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 

Method 
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 
Ingredients 
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 

Method 
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 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 🤗
Ingredients 
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 




Method 
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. 

Thursday 5 August 2021

Chicken Tikka Pulao with Cranberries and Dry fruits


 An easy peasy Chicken Tikka Pulao with Cranberries and Dry fruits for dinner. This recipe is inspired from the Persian Pilaf. 

For Chicken Tikka 

Ingredients 

500 grams Boneless Chicken cubes

1/2 cup Curd

1 tsp Garlic paste 

1 tsp Ginger paste 

1/2 tsp Chilli paste 

1 tsp Lemon juice 

Salt to taste 

1 tsp Kashmiri Chilli powder 

1 tsp Cumin powder 

1/2 tsp Pepper powder 

1 tbsp Olive Oil 

1 cube Butter 

Method 

Marinate the chicken cubes with all the above ingredients except butter for 5 to 6 hours. Take a grill pan, apply butter in the pan. Place the chicken cubes into the pan. Cook the chicken from both the sides until the chicken cubes are brown in colour and has cooked well. 

The chicken cubes can be grilled in the pre heated oven at 200 degrees for 15 minutes after applying butter, then turn the chicken cubes, apply butter and grill for another 15 minutes until the chicken cubes are cooked. Remove and keep it aside. 


For the Pulao 

Ingredients 

Chicken Tikka cubes

250 grams Basmati Rice

1 big Onion thinly sliced 

1 Red Dry Chilli 

2 tbsp Dried Cranberries

1 tbsp Almond Flakes

1 tbsp Raisins 

1 tsp Dried Rose Petals 

1/4 cup Hot Milk with a pinch of Saffron 

Salt to taste 

1/2 tsp Cumin powder 

1 tbsp Sugar

1 tbsp Butter

1 tbsp Olive Oil 

Method 

Wash and soak the rice for 30 minutes. Take a pot, boil 2 cups water. Add little salt and 1/2 tsp oil, once the water boils, add the rice and cook the rice until it’s 75 percent cooked. Drain the water out and keep it aside. Take another pot, add remaining oil and butter, let the butter melt, add sugar, stir until the sugar melts, add the onion and dry red chilli, stir fry the onions until brown in colour. Add the salt to taste and cumin powder, stir for few seconds. Add 1/4 cup water. Stir and let it cook for a few seconds. Add the chicken and the rice. Gently stir, add the saffron milk, cranberries, raisins, rose petals and almond flakes on top, cover the pot. Cook the rice until it’s completely done. Remove the cover of the pot and let it stand for 10 minutes before serving. 



Tuesday 1 December 2020

Godrej Yummiez Steamed Chicken Lucknowi Sheek Kabab One-pot Meal




We love Godrej Yummiez as it’s very convenient and healthy to use. It comes in frozen precooked or in pre marinate form. We can create delicious dishes out of it or just cook it as it is. The pre marinated ones have to be thawed and the precooked ones need to be fried directly after it’s taken out of the freezer. 

At times when we just want to cook a jhatpat type of meal which should be tasty and healthy at the same time, then one pot meals are ideal to cook with Godrej Yummiez pre marinated products.  I had some leaf over cooked  rice, I added eggs and some chopped vegetables into the rice, mixed it, added some fried Godrej Lucknowi Sheek Kababs and steamed it. We are not going to add much spices as we don’t want the actual flavour of the Kabab to dilute. 

Ingredients 
4 pieces of Godrej Yummiez Chicken Lucknowi Sheek Kabab 
1 small Onion chopped 
3 to 4 Garlic chopped 
1/4 cup Red, Yellow or Green Capsicum chopped into small cubes 
1 1/2 Cup of Leftover Rice
2 Eggs
2 Slices of Cheese
Salt to taste 
1 tsp  Pepper Powder 
2 tsp Butter 

Method 
Take a pan, add a tsp of butter, heat the pan, add the  Godrej Yummiez Chicken Lucknowi Sheek Kabab into the pan, fry the Kababs, meanwhile take a bowl, add the rice, onion, capsicum, garlic, salt and pepper into the bowl, mash and bind all the ingredients together. Once the Kababs are fried cut them into halves. Take a container with a lid, grease the container with 1 tsp butter, pour the batter, place the cheese slice on the batter and place the Kabab on the cheese slices. Close the lid, take a pressure cooker, add water at the base of the cooker, place a cooker stand and then place the container on the stand. Close the lid of the cooker and cook until 2 whistles. Switch off the flame and let the pressure release. Remove the container, open the lid and enjoy the Godrej Yummiez Steamed Lucknowi Sheek Kabab One-pot Meal 

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. 


Tuesday 13 October 2020

Grilled Lebanese Chicken with Lebanese Potato Salad, Green Peas Hummus and Pita Bread




Lebanese cuisine is wholesome and healthy, it consists of vegetables, fruits, whole grains, nuts, pickled vegetables, fresh fish, meat and olive oil. Most of the fish and meat are grilled and fresh vegetables are eaten in the form of salads. Various types of dish, dips, salad, picked vegetables, fruits and desserts are served in small quantity at a time, it’s known as mezze. On a regular basis a family can make 3 to 4 dish for mezze, but for functions and occasions mezze can consist of more than 25 dishes... 
Information - Net source
We enjoyed some Lebanese dishes at home...

Grilled Lebanese Chicken 
 

Ingredients 
1 kg Whole Chicken 
Juice of 1 Lemon
2 tbsp Olive oil for marination + 1 tbsp Olive oil for grilling 
4 Garlic minced 
Salt to taste 
1/2 tsp Pepper powder 
1/2 tsp Cumin powder 
1/4 tsp Nutmeg powder
1/2 tsp Cinnamon powder 
1/4 tsp Cardamom powder 
1/2 tsp Chilli Flakes 
* 1/2 tsp Coriander powder 
2 Cloves ground
Method 
Take the whole chicken, apply all the above ingredients to the chicken and keep it aside for 4 to 5 hours to marinate. Take a pan, place the chicken and pour the remaining olive oil over the chicken. Grill the chicken in a preheated oven for 15 minutes at 200 degrees celsius on one side, remove the tray and turn the chicken, grill the chicken on the other side for another 15 to 20 minutes. Remove the grilled chicken and serve it with salad. 

Lebanese Potato Salad
  

Ingredients 
2 medium size Potatoes peeled and cut into small cubes 
Juice of  1/2 Lemon 
1 small Onion sliced 
2 tbsp chopped Mint leaves 
Salt to taste 
1/2 tsp Pepper powder 
1 tbsp Olive oil 

Method 
Boil the potato cubes. Once the potatoes are cooked, drain the water out and keep it aside for 10 to 15 minutes to cool it down. Take a mixing bowl, all the above ingredients and mix the ingredients well. Serve the salad immediately. 

Green Peas and Mint Hummus 
   

Ingredients 
* 1 cup Frozen Green Peas
1 tbsp Tahini 
1 Garlic Clove
1 tbsp chopped Mint leaves 
1 tbsp Lemon Juice 
Salt to taste 
1/4 tsp Pepper powder 
2 tbsp Olive Oil 

Method 
Thaw the green peas, keep a tsp of green peas aside. Take a food processor, add the green peas, garlic, salt, pepper powder, some chopped mint leaves, tahini, lime juice and 1 1/2 tbsp Olive oil. Blend the ingredients together into a smooth paste. Remove the paste into a bowl, drizzle the remaining olive oil, sprinkle some mint leaves and add some green peas over the hummus. 

Pita Bread 

Please click on the link below 

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. 

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 
Ingredients 
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

Method 
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 
Ingredients 
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

Method 
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.

Sunday 20 October 2019

Saoji Chicken Curry


Halba Kosti Tribes from Madhaya Pradesh, who are weavers by professions came to Vidharba region of Maharastra Nagpur and  settled there. They settled in large numbers and took up job at Empress Mill. They introduced Saoji Cuisine, their cuisine is fiery hot and spicy that needs an acquired taste.  It’s the unique spice blend that makes the difference, it’s is slow cooked and linseed oil is used in the authentic recipe. Each house adds their twist to the spices.  The recipes are closed guarded secret to each family. In 70s the first Saoji joint was opened in Nagpur, there after now many restaurants have opened selling Saoji Cuisine. They are mainly non vegetarian having mutton, chicken, fish. The cuisine is now known to the world by word of mouth. 



For Saoji Masala 
Ingredients 
2 tbsp Coriander seeds 
1 tsp Cumin seeds
1 tsp Shahi Jeera 
8 Dry Red Patna Chillies  
8 to 10 Black pepper corns
1 inch Cinnamon stick 
1 Black Cardamom 
4 Green Cardamom 
4 Cloves 
1/2 Nutmeg 
1 Star Anise 
1 tsp Dagad Phool / Stone Flower 
1/4 piece Nutmeg 2 Bay leaves 
1 tsp Poppy Seeds or White Sesame Seeds
1 tsp Rice
2 tbsp Dry Grated Coconut / Dessicated coconut 
1/2 tbsp Chana Dal   / Split Chickpeas 
3 Bay leaves 
Method 
Take a pan,  on a low heat stir and roast Coriander seeds, Split Chickpeas, Rice, Cumin seeds,  poppyseeds or sesame seeds, cinnamon, cloves, black and green cardamom, nutmeg, star anise, pepper, bay leaves, stone flower, whole red chillies and dry grated coconut . Roast until you get an aroma out of the spices. Cool the spices down and then grind the spices into a powder. 

To make the Saoji Chicken 
Ingredients 
1 kg County Chicken / Gavti Murgi / Komdi cut into pieces 
2 Onions sliced 
1 tsp Garlic paste
1 tsp Ginger paste
Few Coriander leaves chopped 
2 Bay leaves 
1 tsp Turmeric powder 
1 tsp Spicy Chilli powder 
3 tbsp of the Saoji Masala 
Salt to taste 
1/2 cup Oil 
Method 
Take a pan, add a tbsp oil, fry the onion until brown, cool it down and make a paste with little water. Take the saoji masala, add little water and make a paste.. 
Take a pot, add oil, add bay leaves, add ginger and garlic paste, sauté for few seconds. Add the fried onion paste, sauté for a minute, add few chopped coriander leaves, turmeric powder, chilli powder, Saoji masala paste,  chicken and salt. Stir and cook the ingredients on a low flame. Cover the pot and cook for 5 minutes. Open the lid, now add a cup of water. Stir, cover  and let it cook for another 15 minutes. Open the lid, add 2 cups  of  water, close the lid and cook until the chicken has cooked. Garnish with chopped coriander.  Serve the chicken with Roti, bhakri or rice. 





Wednesday 18 September 2019

Home style Chicken Biryani made in Pressure Cooker


This is one of the way I make Chicken Biryani at home. A quick easy way to enjoy, when you crave for home cooked Chicken Biryani. This is a Bengali style Chicken Biryani.






Chicken Marination 
Ingredients 
750 grams Chicken pieces cleaned and washed 
1 small Onion paste 
3 to 4 Green Chilli paste
8 medium size Garlic Cloves paste
1 small piece of Ginger paste 
1 tsp Coriander powder 
1 tsp Cumin seeds
1 tsp Bengali Garam Masala powder
( 3 Green Cardamom, 3 Cloves and 1 medium size Cinnamon stick ground into powder)
1 tsp Turmeric powder 
1 tsp Red Chilli powder 
Salt to taste 
1/2 cup Curd
2 tbsp Mustard Oil 



Method 
Mix onion, garlic, ginger and chilli paste together. Take a bowl, added a curd, ground paste, turmeric powder, garam masala powder, red chilli powder, coriander powder, cumin powder, salt and mustard oil. Mix all the ingredients together. Add the chicken pieces and marinate the chicken for minimum one hour. 

To cook the Rice 
Ingredients 
1 1/4 cup of Basmati Rice washed and soaked in water for 30 minutes 
4 cups of Water
Salt to taste 
6 Pepper Corn
3 Cloves 
3 Green Cardamom 
1 small stick Cinnamon 
2 Bay leaves 


Method 
Take a pot, add water, salt, whole Garam masala and bay leaves. Let the water boil. Add the soaked rice. Let the the rice cook till it’s 50 percent done. Strain the water and leave the rice in the strainer. 

To make the Chicken Dum Biryani 
Ingredients 
Marinated Chicken 
Half cooked Rice 
2 big size Potatoes cut into big chunks 
1 medium size Onion sliced 
2 tbsp Coriander leaves chopped 
2 tbsp Biriyani Masala 
1/4 tsp Turmeric powder 
Salt to taste 
1/2 cup Lukewarm Milk
2 Pinch of Saffron 
1 tsp Kewra water
2 to 3 Drops of Mitha Attar
1/2 cup Mustard Oil
3 tbsp Melted Ghee 





Method 
Add the saffron into the milk and keep it aside. Take a pressure cooker, add oil. Let the oil heat. Rub salt on the potato chunks. Add the potatoes into the oil, add turmeric powder. Fry the potatoes till light brown in colour. Remove and keep it aside. Add the onion and stir fry on low flame until golden brown in colour. Remove half the fried onion and keep it aside. In the same oil, add the marinated chicken. Stir occasionally and cook the chicken for 10 minutes. Add the potatoes. Continue to cook for another 5 minutes. Add the Biriyani masala. Stir and cook for another minute. Add 1 cup of water. Let the chicken simmer for 5 minutes. Switch of the flame. Add the rice and spread the rice well. Drizzle the saffron milk on the rice. Drizzle the ghee. Sprinkle the fried onion and coriander leaves. Drizzle the kewra water and mitha attar. Put the cooker lid on. On a very low flame, let the Biriyani cook on Dum for 15 minutes , switch off the flame just before the first whistle. Let the pressure release. Open the lid and serve the Chicken Dum Biryani with mint Raita or any raita of your choice. 







Wednesday 24 July 2019

Shinwari Chicken Karahi



Shinwari Chicken Karahi is a popular dish belonging to the Shinwari Pashtun tribe residing in some parts of Afghanistan and Pakistan.  It’s a very easy dish cooked with very less spices, yet it’s very delicious in taste.  This dish is served with naan and salad and also can be eaten with roti, chapati or paratha. 




Ingredients
500 grams Chicken cut in to pieces
1/2 tsp Ginger paste
1/2 tbsp Garlic paste
2 big Tomatoes cut into small cubes 
3 Green Chillies cut into halves lengthwise 
Salt to taste 
1/2 tsp Pepper powder 
Few Coriander Leaves chopped
Few Ginger Juliennes
1 Green Chilli cut lengthwise into thin strips
1/4 cup Oil

Method
Heat oil in a kadai. Add the chicken and stir fry for  5 to 7 minutes. Now add tomatoes, 3 green chillies, ginger paste, garlic paste, salt and pepper. Stir and cover the karahi and cook on low flame stirring it occasionally. Cook the chicken for 10 minutes or until it’s done and the oil separates from the chicken.
Garnish with coriander leaves, green chilli and ginger. Serve with hot Naans / Roti / Paratha.

Wednesday 26 June 2019

Chicken and Vegetable Pulao


 
When minimal assorted vegetables and a small quantity of boneless chicken are left in the fridge then this recipe is absolutely an ideal recipe for a quick lunch on a lazy hot day. 

Ingredients

100 grams of Boneless Chicken cut into cubes
1 medium size Onion cut into cubes
1 small carrot cut into oblique.
1 medium size Potato cut into oblique.
4 to 5 medium size Cauliflower florets
5 to 6 French Beans cut into 1/2 inches
1 small size Capsicum cut into cubes
2 Green Chillies silt
5 to 6 Mushrooms cut into halves
1 tbsp Ginger and Garlic Paste
Salt to taste
1 tsp Sugar
1 tbsp Kitchen king masala or Pulao masala or Curry powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Bengali Garam masala - 2 Green Cardamom, 2 Cloves and 1 small stick Cinnamon ground 1/2 tsp Turmeric powder
2 tbsp Curd beaten
1/2 cup Basmati Rice soaked in hot water for 10 minutes and drained
2 whole Cardamom
2 whole Cloves
1 small stick Cinnamon
6 to 8 Pepper Corns
1/2 tsp Cumin seeds
1 Star anise
1 Bay Leaf
2 tbsp Vegetable Oil
1 tbsp Ghee



Method
Take a pot. Add oil and ghee. Let the oil heat. Add the whole spices - cardamom, cloves, cinnamon, peppercorns, star anise, cumin and bay leaf. Sauté it and let the spices crackle. Add the chicken. Sauté it for a minute. Add the ginger - garlic paste. On a low flame continue to sauté for another minute. Add the onion. Sauté it for another minute.  Add the carrot, potato, cauliflower and french beans. Stir for a minute and let it cook on a low flame for 2 minutes. Add the capsicum and stir, add the green chillies and mushroom. Stir and let it cook for few seconds. Add the salt and sugar, stir it once. Now add the powdered spices - Kitchen Kitchen Masala,  coriander powder, cumin powder, Bengali garam masala,  turmeric powder and curd. Stir and let it continue to cook on low flame for 5 minutes. Add the rice and stir. Add a cup of water. Stir and cover the pot. Let it simmer and cook till the water has dried up. Open the lid. Stir and switch off the flame. Cover the pot and let it stand for 10 minutes. All the excess water or moisture with dry up. Open the lid, garnish with chopped coriander leaves. Serve the hot chicken and vegetable pulao with the salad. 

Thursday 13 December 2018

Murgir Jhol / Bengali Chicken Gravy


This dish is very commonly made in any Bengali home. The method may differ as per the house. This is how I make a quick chicken gravy at my place.  It can be enjoyed with hot steamed rice. 
Ingredients 
750 grams Chicken cut into pieces 
Ground paste made with 2 Onions, 6 Garlic Cloves, 1 small piece of Ginger and 2 Green Chillies 
1 medium Tomatoe chopped 
2 Big size Potatoes peeled and cut into big chunks 
2 Bay leaves 
2 Cloves 
2 Green Cardomom 
6 Pepper Corns
1 small piece of Cinnamon 
1 tsp Sugar 
1/2 tsp Turmeric powder 
1 tsp Cumin powder 
1/2 tsp Coriander powder 
1/4 tsp Bengali Garam masala - 1 Cloves, 1small piece of Cinnamon and 1 Green Cardomom ground 
4 tbsp Mustard Oil
1/2 tsp Ghee


Method 
Take a pressure pan. Add mustard oil, let it heat up. Reduce the flame. Add potatoes and fry them. Remove the potatoes and keep it aside. In the same oil add the bay leaves, cloves, cinnamon, cardamom, pepper corns and green chillies. Let it crackle. Add the ground paste, sauté it for a minute. Add the sugar, salt, turmeric powder, cumin powder and coriander powder. Continue to sauté for another minute. Add the chicken and continue to sauté for another 2 minutes. Add the tomato and stir. Add 2 cups of water and cover the pan with the lid, let the gravy simmer for 5 minutes. Open the lid, add the potatoes. Now close the pressure pan lid and allow 3 to 4 whistles. Switch off the flame. Let pressure release. Open the lid. Drizzle the ghee and sprinkle the garam masala powder. Serve it hot with steamed rice. 





Sunday 12 August 2018

Chatpata Murgh


This a very easy dish to make. It can be made in many ways. Here is my style of making this dish. This dish is a dry dish and can be served with paratha or roti and salad. I have used coriander stem paste as it gives out a strong flavour of the coriander. You can use any spice masala instead of the curry powder. 
Ingredients 
8 Chicken Legs
1 Onion coarsely ground
3 tbsp Ginger - Garlic - Chilli paste ( 1 small piece of ginger, 6 garlic cloves and 4 green chillies)
2 tbsp Coriander stem paste 
Few Coriander leaves chopped for garnishing 
4 tbsp Curd 
Salt to taste 
1/2 tsp Turmeric powder 
1 tbsp Curry powder 
1/2 cup Mustard Oil 



Method 
Add salt, turmeric powder, curry powder, ginger - garlic - chilli paste, coriander stem paste, curd and 2 tbsp of oil to the chicken legs. Rub the ingredients well to the chicken legs. Let it marinate for 2 to 5 hours. Take a wok, add the remaining oil and let it heat. Add the marinated chicken legs. Stir, cover and let it slow cook until the chicken legs are tender. Garnish it with coriander leaves. Serve it with paratha or roti and salad. 

Saturday 9 September 2017

Murg Moti Pulao


The name Moti which is in Hindi means Pearl, is basically tiny meat or paneer balls cooked with rice and is covered in silver varq - edible silver leaves. 
This recipe is very easy to make and flavorful. I have not fried the meat ball, instead boiled them and then cooked it with rice.I personally don't like silver varq, since it is not good for health. Hence I have just applied little varq for show. 



For Murg Moti
Ingredients
250 grams of ground Chicken mince
1 Onion paste
1 tsp Ginger - Garlic - Chilli paste
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
Salt to taste


Method
To make the moti balls, in a mixing bowl add the ground chicken,onion, ginger - garlic - chilli paste, cumin powder, coriander powder, chilli power, turmeric powder and salt. Mix all the ingredients very well till the fat releases from the meat. Make small size balls, keep it in the fridge for 30 minutes. Boil 3 cups of water, add the chicken balls and let it cook for 10 minutes. Remove the balls and keep it aside. Retain the chicken stock for cooking.

For Pulao
Ingredients
250 grams Basmati Rice washed and soaked in water
Chicken meat balls
1 medium size Onion sliced
1 medium size Tomato sliced
1 tsp Ginger - Garlic - Chilli paste
2 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves chopped
1 cup Curd
2 Bay leaves
2 Cloves
2 Cardamom
1 small piece Cinnamon
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Garam Masala powder
2 1/2 cup Chicken stock
Salt to taste
1/4 cup Ghee
Silver Varq 


Method
Take a pot, add ghee. Let it melt. Add the cloves, cardamom, cinnamon and bay leaves. Let it crackle. Add the ginger - garlic and chilli paste, sauté it for a minute. Add the onion and sauté it till the onion is changes its colour. Add the curd and stir it for some time. Add turmeric powder, cumin powder, coriander powder, garam masala and salt. Stir occasionally and cook for 5 minutes. Add 1/4 cup Water and cook till the oil releases. Add the tomato coriander leaves and mint leaves. Stir and continue to cook for 2 minutes. Drain the water from the rice. Add the rice, stir for a minute and then add chicken stock. Cover and cook till the rice is almost 80 percent done. Add the  moti balls and keep 6 to 8 moti balls aside for garnishing. Stir, cover and cook further till done. Garnish with the remaining moti balls and mint leaves. Apply little silver varq on the balls. Serve it hot.