Showing newest posts with label Chicken. Show older posts
Showing newest posts with label Chicken. Show older posts

24.4.11

Chicken Manchurian - It Can Only Get Better!





Chicken Manchurian:

Of course I love chicken. And Chicken manchurian is something I cook several times but somehow missed posting this recipe! You know what? Its only gets better the each time, slightly improvised than before!

Otherwise nothing much to rant with high spirits today...it has been a usual weekend...the shopping, gardening, cleaning, movies and books. And yes, some experiments in the kitchen:)

Ingredients:

Chicken breast - boneless, skinless cubed 2-3 cups
Salt
MSG 1 pinch
White pepper 1 spoon
Chili powder 1 spoon
Food color - red 1 pinch
Garam masala 1/4 spoon
Soy sauce light
Corn flour
Egg whites from an egg
Lemon juice few spoons
Oil for deep frying.

For Dressing:

Tomato sauce
Soy sauce heavy
Hot sauce(optional)
Green Onions finely chopped
Green chilies 3-4 chopped
Garlic 7 cloves chopped
Ginger 2" chopped
Corn starch (optional)
Chicken broth/stock 1 tablespoon
Bell peppers 1-2 diced
Sesame oil few spoons.

Method:

Marinate chicken with salt, MSG, pepper, chili powder, food color, soy sauce, flour, garam masala, egg white and lemon juice. Maybe overnight or at least 2-4 hours.

Now deep fry them in smoky hot oil, till golden to reddish brown.

In a separate pan, heat sesame oil. Add all the above mentioned ingredients and bring it to sauce consistency. Then add the fried chicken to it.

Let the sauce coat well to all the sides. Remove from heat and serve warm as an appetizer.

4.4.11

Chicken Soup - Unbelievably Yumm!



Kozhi Soup:

Ingredients:

Chicken cut into small chunks 1 cup(with bone)
Green chilies 3 sliced
Garlic 5 sliced
Ginger 2" chopped
Mint leaves few
Cilantro leaves few
Onion 1 small sliced
Tomato 1 diced
Lemon juice few spoons
White pepper powder 1 spoon
Olive oil 2 spoons.

Method:

Heat oil and add all the sliced vegetable-spices and stir-fry briefly.

Followed by add chicken and stir-fry briefly, further add salt, if needed turmeric and pepper powder. Cover and cook till tender.

Finally add lemon juice and remove from heat.

Serve warm as a starter.

17.9.10

Fried Mint Chicken - End up Eating it Daily:)





Shallow Fried Mint Chicken:

On the other day,...I was experimenting with my favourite bird' with some home grown herbs. Surprisingly, the result was amazing. So, just wanna share the recipe with you all...one teeny thing, please don't misjudge with my stupid pictures here...the food was really very tasteeee, sometimes its hard to capture all the essence in a picture!

Ingredients:

Chicken breast and thighs - with bones, with skin(or its up to you)
Salt
Lemon juice 1/4 cup
Ginger 2" grated
Green chilies 5 minced
Mint leaves 1 bowl full crushed
Cilantro leaves 1 bunch crushed
Oil for shallow frying.

Method:

Marinate the chicken with all the above mentioned items, except oil.

Now, heat oil in a shallow pan.

Add the chicken and fry them till reddish brown, aromatic and crisp enough.

Serve warm to go with your meals or try them as appetizers...I won't mind, hehe:)

13.8.10

Murg Noorjehani / Chicken and Eggs in Rich Yogurts Sauce - Mughalai Special







Ingredients:

Chicken thighs - skinless 2
Eggs boiled 2-4
Salt
Turmeric pinch
Ginger-garlic paste 1 spoon
Onion 1 grated
Tomatoe 1 crushed
Green chilies 3 grated
Yogurts 1 cup
Almon paste 2-4 spoons
Bay leaves 2
Cardamom 3 crushed
Sliced almonds and raisins to garnish.

Method:

In a wide wok, heat oil and add the bay leaves plus cardamoms.

Now add chiles, ginger-garlic, onion and tomato pastes. Fry real good, till the raw odor leaves the pan.

Now add salt, turmeric and chicken. Cover and cook briefly.

Followed by yogurts and almonds paste, cook over low-medium heat.

Once the meat is tender, add the eggs and fried raisin snad nuts, remove from heat.

Serve to go with your nan or roti.

1.8.10

Feiry Hot Vindaloo with Omnivore and Vegetarian Options - Goan Style





Chicken Vindaloo:

The term 'Vindaloo' derives from the Portuguese dish 'Carne de Vinha d' Alhos', a meat dish, usually pork shoulders, with lots of fat-on, simmered with red wine vinegar and garlic. In Portuguese Vin d' Alho can be split into 'Vin, Wine' (from Latin word Vinum) , de (from Latin word de) and Alho, means 'Garlic' (from Latin word alium). The expression “vinha d’alhos”. The meaning of this expression is marinade in wine and garlic.The original Portuguese recipe was not a curry dish, but dry saucy dish. It used preserved pork, which is said as, tastes better when it ages. As Portuguese used to pickle their meat and used it on their long voyages, when they traveled by ship.

Vindaloo is a trademark dish to Goa now, which was a colony of Portuguese until 1962. The Goan cuisine is an interesting amalgamation of varied influences. Since wine was not widely used in Indian cooking, they replaced it with peppercorns and spices. And vinegar was their immediate substitute. Since, pork and beef is not widely eaten in India, they also replaced it with chicken and seafood. The addition of potatoes to the dish, comes as an add-on due to a linguistic false cognate. In Indian language (Hindi) 'Aloo' means 'Potato'. Incidentally it was the Portuguese who first brought potatoes to India. The addition of Kashmir chili peppers gives a unique hue to the dish (modern vindaloo).

Meat Lovers:

Proceed with the recipe, replace the chicken with Pork or Beef, happy cooking:)

Vegetarian's Listen Up:

Continue with the same recipe, just skip the chicken part, enjoy:)

Ingredients:

Chicken thigh pieces 2
Potatoes 2-3 cubed
Dry red chilies 3
Cumin seeds 2 spoons
Peppercorns 1 spoon
Cardamom pods 3
Cinnamon stick 1
Fenugreek seeds 1 spoon
Mustard seeds 1 spoon
Red wine vinegar/Apple cider vinegar 3-5 table spoons
Rock salt
Turmeric powder ¼ spoon
Chili powder 1 spoon
Kashmir chili powder 1/2 spoon
Cilantro seeds powder 1 spoon
Brown sugar 1-2 spoons
Onion 1 sliced
Ginger 2' grated
Garlic 1 whole head – peeled & minced
Brown cardamon 2
Bay leaves 2
Oil ¼ cup + ¼ cup
Steam cooked rice to serve.

Method:

Toast the spices for a brief period. Red chilies, cumin, peppercorns, cardamom, cinnamon, fenugreek and mustard seeds. Then powder them in a blender/spice mill. (Vindaloo powder)

Now bring the spice blend in a large bowl, add salt, brown sugar and vinegar to it. Marinate chicken pieces in it.

In a wide wok, heat oil. Add bay leaves, brown cardamon and onions fry real good, until they turn brown and crisp.

Followed by ginger and garlic, fry till the raw odor leaves the pan. Now wet-grind this mixture and set aside. (Vindaloo paste)

In a wide pan, heat the remaining oil. Add the marinated meat and stir-fry for 2-4 minutes or maybe till the meat turns brown.

Now add turmeric, chili and cilantro seeds powders to it. Further add the wet-ground paste to it. Cover and cook over medium heat.

Slow cook till the meat is all tender. Let the gravy thicken and oil show up on top, remove from heat and serve to go with your plain steamed rice or rotis.

26.7.10

Murg Makhani / Chicken Makhani - Chicken in Rich Almond based Sauce






Dum Ka Murg:

Ingredients:

For Marination:

Chicken thighs - preferably thighs cut into chunks
Onion bulb onion grated
Green chili 1 minced
Ginger-garlic paste 1/2 spoon
Yogurts
Lemon juice few spoons
Vinegar few spoons
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Kashmiri chili powder 1 spoon
Pepper powder 1/2 spoon
Coriander powder 1/2 spoon
Cumin powder 1/2 spoon
Garam masala powder 1/2 spoon.

Onion grated
Tomato 2 pureed
Saffron
Cardamon 6
Bay leaves 2
Almonds 15 - paste
Ghee for frying
Cilantro leaves few
Fresh Cream to garnish.

Method:

In a shallow pan, heat ghee and throw in the whole spices. Add onions and tomatoes, fry real good, once it is aromatic, add the marinated chicken. Cover and cook.

Further add almond paste, continue cooking. Once oil shows up on the top, add the chopped cilantro leaves, remove from heat.

Serve warm to go with your chappathis or rotis.

23.6.10

Chicken Salna / Parotta Side Dish - Interesting Street Food




Chicken Chalna:

Parotta Side Dish - Chalna. Tamil Nadu Style Mutton Salna. Meat Salna, Mutton Ki Salan - Madhraasi Style. Kozhi Thanni Kuzhambu. Chicken Thanni Kuzhambu

Vegetarian's Choice:

Soya Chunks Stew

Tamil Nadu Style parotta

Exciting Variation for Non-Veg Lovers

Mutton Chalna

Ingredients:

Chicken thighs with bones and skin (100 grams, and definitely not more than that)
Chicken broth 2 cups
Onion 1 large grated
Chilies 3-5 minced
Tomatoes 2 crushed
Ginger-garlic paste 1 spoon
Cilantro finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/4 spoon
Garam masala powder - NO
Toasted chana(pottukadalai in Tamil) powder 2 spoons
Yogurts 1 table spoons
Coconut milk thin 1 cup
Lemon juice 2-4 spoons
Bay leaves crushed
Whole spices(cinnamon, cloves, cardamom, birinji flower few)
Oil few spoons.

Method:

Abandon the pressure cooker today.

Its going to be the stove-top method.

Ssssssslow Coooooooking!!!

Well, in a wide vessel, heat oil. Add the whole spices, followed by crushed items, chili, ginger-garlic paste and onion. Fry real good, once the raw odor is gone, add tomatoes and cilantro. Continue frying.

Once oil shows up on the top, add the meat. Cover and cook, meat turns opaque. Now add 2-4 cups of water and continue slow cooking.

When the water reduces drastically, add chicken broth. If you feel, the meat is tender enough...start adding salt, turmeric, chili, pepper, chana dal powder and coconut milk. Reduce the heat and bring this to boil. Maybe it will take some time.

Further add, yogurts and lemon juice. Remove from heat.

Serve warm to go with your parottas. Enjoy.

16.6.10

Shahi Murg Korma - Chicken in Rich Nuts Based Sauce






Ingredients:

For Marination:

Chicken(I used leg piece)
Onion bulb onion grated
Green chili 1 minced
Ginger-garlic paste 1/2 spoon
Yogurts/buttermilk
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/2 spoon
Coriander powder 1/2 spoon
Cumin powder 1/2 spoon
Garam masala powder 1/2 spoon.

Onion grated
Tomato 2 pureed
Saffron
Cardamon 6
Bay leaves 2
Almonds 15 - paste
Ghee for frying
Cilantro leaves few.

Method:

In a shallow pan, heat ghee and throw in the whole spices. Add onions and tomatoes, fry real good, once it is aromatic, add the marinated chicken. Cover and cook.

Further add almond paste, continue cooking. Once oil shows up on the top, add the chopped cilantro leaves, remove from heat.

Serve warm to go with your chappathis or rotis.

22.5.10

Murg Mussalam - Whole Cornish Hen in Spicy Gravy






Murg Mussalam:

Ingredients:

For Marination:

Whole Chicken(I used Rock Cornish Hen)
Onion bulb onion grated
Green chili 1 minced
Ginger-garlic paste 1/2 spoon
Yogurts/buttermilk
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/2 spoon
Coriander powder 1/2 spoon
Cumin powder 1/2 spoon
Garam masala powder 1/2 spoon.

Onion grated
Tomato 2 pureed
Saffron
Cardamon 6
Bay leaves 2
Almonds 15 - paste
Ghee for frying
Cilantro leaves few.

Method:

In a shallow pan, heat ghee and throw in the whole spices. Add onions and tomatoes, fry real good, once it is aromatic, add the marinated chicken. Cover and cook.

Further add almond paste, continue cooking. Once oil shows up on the top, add the chopped cilantro leaves, remove from heat.

Serve warm to go with your chappathis or rotis.

18.4.10

Shahi Moti Biriyani / Pilaf of Pearls - Awadh Special







Pearl Biriyani:(Chicken Kofta Biriyani)

Kofta Biriyani. Awadh Pearl Biriyani. Shahi Biriyani Badshahi. Shahi Kebab Biriyani.

Needless to say that Mughalai Cuisine revolutionsed Indian cooking culture and eating habits. This speciality 'Moti Biriyani' is a little remembrance from the past...During Mughal rule, royal cooks kept experimenting a lot in the kitchen, many native recipes were improved to meet the standards of royal diners. Usually enriched with heavy cream, dry fruits, nuts and ghee. Sometimes foodie kings imposed orders to make their every day meal extraordianry, quite memorable. So when Awadh ruler expected special pamper...cooks came up with this idea.

Wajid Ali Shah was fifth King of Oudh (from 13 Februry 1847 to 7 February 1856)encouraged his creative cooks. One of the lovely attempt is this 'Shahi Moti Biryani', the preparation of edible pearls. They created these pearls by first beating some exact quantities of gold and silver foils with egg yolks. Which created small silver and gold colored pearls, that was later stuffed into the cavity of a chicken. This chicken was either cooked directly (grilled or immersed into the pilaf). When the chicken was done, it was cut open and the edible shiny gold and silver beads came out of the chicken, just like luminescent pearls. These little pearls were added to the biryani or pilav just before it was served.

Although the original 18th century recipe is long lost...now it is suitably adapted over the years in many different forms, commoners adopted kofta biryani and vegetarians carefully replaced meat with kabuli chana. I have been wanting to make this since very long, here is my version...hope you all will like this humble Moti Biriyani from my kitchen.:)

Ingredients:

For Kofta:

Chicken breast 1-2 (boneless, skinless & cubed)
Green chili 3
Ginger 1" grated
Garlic 2 cloves minced
Onion chopped
Cilantro chopped
Salt
Egg whites
All purpose flour
Oil for frying.

For Biriyani:

Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Maratti mokku 2
Star anise 1
Short grained rice 2 cups(seeraga samba)
Green chilies 6 slitted
Onion 1 made into puree
Tomato 1 small
Garlic 6 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistfull
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

For Kofta:

Cook chicken breast till tender and shred them. Retain the broth.

Now combine all the ingredients(except oil) with shredded meat.

Mix them well. Divide them into equal parts and shape them into desired way.

Heat oil in a pan, shallow fry them till golden brown. Set aside.

For Biriyani:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, maratti mokku, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion puree to this and fry them really well, until its pungent smell is gone. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by fried koftas. Add rice and saved chicken broth to this. Cover and cook till tender and nice.

Feast like a King:)

13.4.10

Kozhi Chukka Varuval - Seriously Good Chicken



Chicken Chukka Varuval:

Fried Chicken. Kozhi Porichadhu. Kodi Vepudu. Chicken Sukka Varuval.

I have been abstaining from having anything flesh, skin and bones for few months. It was really testing my limits. Imagine, when I told to myself...on giving up eating non-veg', it was rather easy. Thought it will be a no big issue. Is munching greens and vegetables that hard? If so many people could manage being vegetarian and be happy, why not me? I told everyone' that I am a strong willed person. Damn me...why did I announce!

The whole world seems to be against me! Where ever I turn, food' kept tempting me! Come on, whether it is a country store, shopping mall, farmer's market or giant super store everyone followed the same game plan, 'presented well-cooked aromatic chicken' down the aisle!! It was no easy for me to stand in the que and concentrate on just billing my goods. Wish I had something well-adapted hood' on the sides of my eyes, to orient my vision!!!

Imagine...it looks like, food is everywhere...gas station, gymnasium(job security?), walking trail, highway rest area(???) movie theatre and even pharmacy!!! All these days, it never bothered me...as I was an easy prey to these strong economic strategies. Now, when I downsized my choices...I understood one thing' no wonder, clearly I am an addict!

Ingredients:

Chicken (breast, cubed) 1 cup
Salt
Green chilies 3 crushed
Onion 1 small grated
Ginger-garlic paste 1 spoon
Pepper powder (optional)
Lemon juice
Rice flour few spoons
Curry leaves, Sliced ginger to garnish
Oil for shallow frying.

Methed:

Mariante the meat for two whole hours using all the ingredients mentioned above(excpet oil and garnishing items).

Now fry them in hot oil, till crisp and nice.

In a wide skillet, stir-fry the fried chicken with garnishing items and sprinkle pepper powder.

Chicken Chukka Varuval Ready, dig in:)

3.3.10

Murg Dho Pyaaza - Going all Onions!





Murg Do Piyaaza:

Chicken Do Piyaaza. Onion Chicken. Murg - Piyaz. Piyaz Murg.

Vegetarian's Please take a look here:

Cauliflower Do Piyaz

Ingredients:

Chicken 1 cut into chunks/ I used cornish hen
White Onions 1 small grated
Ginger 2" size peeled and grated
Garlic 3-5 beads minced
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Ghee 1/4 cup

For Dressing:

White Onions 5 large - sliced
Jalapenos/ Green chilies 6 sliced
Cilantro leaves few.

To Be Hand Pounded With/Without Toasting:

Black peppercorns 1 spoon
Fennel seeds powder 1/4 spoon
Cumin seeds 1 spoon
Cardamon pods 3-6
Cloves 3
Cinnamon sticks 1.

Method:

Cut the cauliflowe

Hand pound the spices and set aside.

Heat a large, heavy bottomed skillet. Add grated onions, ginger and garlic. Fry them real good. Maybe till they are fragrant.

Further add salt, turmeric and powdered spice to this. Add chicken. Continue frying. Maybe till the spices turn aromatic.

Cover and cook the meat, till tender.

When they are done, remove from heat and transfer to display vessel.

In a separate skillet, heat oil sauted jalapenos and onions till golden color. Now garnish with sauted onions, jalapenos and cilantro leaves.

Serve warm as a side dish. Enjoy!