Lima Beans Chicken Gravy

 This is a hearty curry packed full of protein that's sure to fill you up. Particularly good on a cold winter's evening.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 large chicken breasts, cubed
2 cloves garlic, crushed
2 medium onions, sliced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp black pepper
1/4 pt water
400g tin chopped tomatoes
240g lima beans

Directions

Heat a large non-stick saucepan over a medium flame and cook the sliced onions in a little water for 2-3 minutes until softened.
Add the garlic and the spices with the rest of the water and cook for another few minutes.
Add the tomatoes, beans and chicken, bring to the boil and simmer with the lid on for 10 minutes.
Remove the lid and continue cooking for another 10 minutes until the sauce is reduced and begins to thicken.
Serve with basmati rice.

Kodi Vepudu - Chicken Fry

Kodi Vepudu - thefoodiefix2014@blogspot.de

1. Make a fine powder of all the ingredients mentioned under garam masala in a blender. you can skip this if you want to use a ready masala powder.
2. Make a powder of the cashews in a blender. set aside in a plate. coarsely crush onion in a blender.
3. wash chicken and drain off completely, marinate with coarsely crushed onion, ghee, red chili powder, salt, turmeric , lemon juice, ginger garlic paste, garam masala powder, 2 tbsps. water.keep it aside for 15 minutes

4. Cook it till soft and tender in a low to medium flame, if needed you can add few tbsps. of water while cooking if the chicken doesn’t release enough moisture. When the chicken is cooked well, off the stove. If you have enough time, you can set this aside for sometime before you temper.
5. Add oil to a wide pan and heat. Add sliced chilies and curry leaves fry till leaves turn crisp.
6. Add chicken along with the left over water if any and begin to cook till all the water evaporates .
7. Sprinkle cashew powder and pepper powder evenly all over. continue to fry till you get a nice aroma of the masala and cashews. takes about 3 to 4 minutes.Chicken must look dry with all the masala coated over it.

Chicken Tikka Masala

Ingredients

1. For the chicken:
   • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
   • 1/4 cup plain whole-milk Greek-style yogurt
   • 2 tablespoons peanut oil
   • 2 teaspoons fresh lime or lemon juice
   • 1 large clove garlic, minced
2. For the sauce:
   • 1 tablespoon ground coriander
   • 1 1/2 teaspoons ground cumin
   • 1/2 teaspoon ground cardamom
   • 1/2 teaspoon ground nutmeg
   • 1 1/2 teaspoons paprika
   • 1/2 teaspoon cayenne
   • 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
   • 4 tablespoons (1/2 stick) unsalted butter
   • 1 large white onion, finely chopped
   • 1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
   • 3/4 cup water
   • 1/2 cup heavy cream or half-and-half
   • 1 1/4 teaspoons kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

Preparation

1. Marinate the chicken:
   1. Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
   2. In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
2. Make the sauce:
   1. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
3. While sauce is simmering, cook chicken:
   1. Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
   2. When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
4. 
   

Grilled Chicken Breasts with Butter sauted veggies

Ingredients

Cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
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Directions


Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired. I served with some peas, carrots, corn which i sauted in butter and seasoned it with some salt and pepper .. 

Chicken Keema Curry

      Ingredients

1. 1/2 kg ground chicken
2. Salt to taste
3. 2 tbsp ginger ,garlic paste.
4. 1 tbsp green chilly
5. Keema masala ready made or  (2 tbsp cumin seed, 1 tbsp cinnamon, 1 tbsp garam masala, 1/2 tbsp turmeric)
6. 3 tbsp oil.
7. Coriander leaves
8. 1-2 Onion chopped
9. 1 tomato chopped.
   

   Directions

Heat oil in a saucepan.
Add onions, fry till they turn transparent, now add tomatoes, ginger garlic paste, ground chicken, stir-fry for 5 mins  on medium heat. Usually the oil will come out of masala.
Add masala and  saute for 10 mins.
Add 1 cup of water (incase you wish dry keema then put 1/2 cup of water only) and continue cooking till curry turns  little thick.
Garnish with coriander leaves.
Serve hot with hot rotis, naan or rice.

Nadan Chicken Thoran

This is a classic chicken preparation from Kerala. The boneless chicken pieces cooked  in an earthenware pot or man chatty along with spiced grated coconut. The interesting part of this dish is the slow mixing procedure along with the perfect blend of  spices, coconut oil, and curry leaves; which gives the dish rich and aromatic flavor. It is simple to prepare and tastes so delicious. It pairs well with almost anything you can think of – Flavored rice, Ghee rice, Kerala parotta, any Roti /Indian bread varities, biryani's etc.


If you love Nadan style /Country style spicy recipes,  this dish will definitely tingle your senses!

Nadan Kozhi Thoran Recipe - Chicken Thoran Recipe - Kerala Style Stir Fried Chicken with Coconut Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 4

Ingredients :
Nadan Kozhi /Boneless Chicken : 1 lb / 1/2 kg (cut into very small pieces)
Shallots /Small : 25-30 nos /2 cups
Onion : 2 medium / 2 cups (thinly sliced)
Ginger : 1" piece /1 tbsp (crushed)
Garlic : 4 pods /1 tbsp (crushed)
Green Chilly : 4-5 (slit lengthwise)
Curry Leaves : 4 springs
Coconut Grated : 1 cup
Red Chilly Powder : 2 tsp or to your tolerance level
Turmeric Powder : 1/2 tsp
Freshly Grounded Black Pepper Powder : 1/4 tsp or to your spice level
Homemade Garam Masala or Store Bought Garam Masala : 1 1/2 tsp (To Make Fresh Homemade Garam Masala : Fennel Seeds /Perum Jeerakam : 1 tsp, Cinnamon Stick/karugapatta : 2 inch pieces, Cloves/Grambu : 2, Star anise / Takkolam : 2, Green Cardamom /elakka : 2 pods)
Mustard Seeds : 1 tbsp
Coconut Oil : 3 tbsp
Salt to taste 


How to make Nadan Kozhi Thoran - Chicken Thoran : 

1. Clean and wash the chicken with little turmeric powder; drain and cut chicken into very small pieces.
2. Crush and blend  shallots /red small onion using ammikkal (mortal and pestel set made out of stone) or in a food processor or blender; pluse them 2-3 times to coarse paste.
(Note : This recipe calls for coarse paste, so care should be taken not to be ground to smooth paste; If you have ammikkal it's best to use to ground the mixture; that will enhance the natural flavors of the ingredients).
3. Using your hands mix grated coconut with 3 sprig curry leaves, green chillies, red chilli powder, 1/4 tsp of turmeric powder well and keep it aside.
4. Pour 2 tbsp of coconut oil in earthenware pot or man chatty or in a heavy bottomed pan and tilt the manchatty or pan in such a way that oil gets spread evenly.

5. Add mustard seeds and when they splutter add the crushed shallot and saute till golden brown.
6. Add the crushed ginger, crushed garlic and saute for couple of minutes.
7. Add 1 cup of thinly sliced onions and saute till it turns to light brown color.
8. Add the cleaned chicken pieces and now add the remaining 1 cup of thinly sliced onion and mix well. Close and cook over medium heat for 10 minutes or until the chicken is 3/4 th cooked and start to ooze out water .
9. Now add reaming 1/4 tsp of turmeric powder, salt, homemade garam masala, black pepper powder; mix well and cook for 5 more minutes.
10. Now add the spiced grated coconut mixture and combine well. Add the remaining 1 tbsp coconut oil and dry roast it in medium heat till browned up (Note : Stir in between to avoid burning and it takes 10 to15 minutes approximately. Do not close the lid after adding oil.) Once the chicken mixtures have attained the dark brown color and completely dried then remove from the fire.

Notes:

• You may adjust the spiciness by increasing or cutting down amount of chilli powder, pepper powder, green chillies according to your spice level.
• Adding lots of curry leaves boosts the flavour of this dish.

Chicken Schnitzel

Chicken Schnitzel is a popular and tasty treat served throughout Germany. Schnitzel is Austrian in origin; it was traditionally made with veal (known as Wiener Schnitzel) or pork. In the case of schnitzel, pork (which is treif) and veal (which was expensive and difficult to obtain) was replaced by chicken and turkey. The result is a tasty treat that can be found in nearly every restaurant in Germany.

Schnitzel is a simple, budget-friendly dish to prepare; kids love it. It is often served with French fries, but I prefer to serve it with a fresh  salad to cut down on calories. This easy recipe is sure to become a mainstay in your kitchen; I make it once or twice a month because it’s so simple and tasty. Try breading it with panko for a lighter, flakier, Japanese-style coating.

The traditional way to serve schnitzel is with fresh lemon juice. A squeeze of lemon juice really suits schnitzel, but funny enough, the origin of this pairing is less than appetizing. Before refrigeration was invented, lemon juice was used to mask the flavor of meat that had gone bad. The tradition of lemon juice stuck, and we still serve schnitzel with lemon slices to this day!

While I do love lemon juice on my schnitzel, I also like to get creative with mine and dip it in spicy mustard or Louisiana hot sauce. Yuuuuuummy!

Ingredients

• 2 lbs boneless skinless chicken breasts (4 large breasts)
• 1 cup flour for dredging
• 2 eggs
• 1 cup breadcrumbs
• 2 tbsp paprika
• 1 tbsp sesame seeds (optional)
• Salt and pepper
• Oil for frying
• Fresh lemon wedges for garnish

You will also need

• Plastic wrap, mallet, skillet, paper towels

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Servings: 4 servings

 

Procedure

• Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.
• Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, 1 tsp salt and sesame seeds (optional) till well blended. Leave an empty plate nearby where you will place your coated schnitzels.
• Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture.
• The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
• After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil.
• Sprinkle the schnitzels with salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.

250th recipe-Chettinad Chicken Masala

Chettinad is a small region in Tamil Nadu famous widely known for its delicious cuisine which very well reflects the authentic flavors of South India. People from almost all around the world have become fond of all the Chettinad recipes specially the non-vegetarian dishes. Kara kulambu, a spicy and tangy tasting vegetarian curry is another specialty of this cuisine. Luckily my neighbor is from that region and I have learnt some basic recipes from her which I'll be sharing with you later. I gotta post my beetroot coconut masala/beetroot pirattal recipe, it was one special recipe that she taught me. But today's recipe is from my Mom who learnt it from a recipe book she had. I love this preparation not only because it is chicken, but also because of the flavors. This Chettinad chicken masala is a dry version and has awesome flavors due to the addition of fennel seeds, cumin seeds and peppercorns. The masala powder made from these spices makes it too good and dry roasting these spices before grinding helps bring out the aroma and flavors very well. Goes well as sides with variety rice like pulao, biryani, fried rice, dal rice, sambar rice and also with chapatis and rotis. Lets see how to make this hot chicken masala. Try it out and let me know how you liked it. And thanks Mom for this wonderful recipe, which is going to be my 250th recipe. .

Serves 4 people)

1. Chicken - 500 grams (chopped into big cubes)
2. Shallots / Pearl onions - 75 grams (5 onions)
3. Ginger - 1 inch long piece 
4. Garlic pods - 1 
5. Dry red chillies - 6 to 8 
6. Cumin seeds - 3/4 spoon 
7. Coriander seeds - 1 spoon 
8. Fennel seeds - 1 spoon 
9. Peppercorns - 1/4 spoon 
10. Salt - As per taste
11. Oil - 5 spoon (Gingelly oil preferred)
12. Coriander leaves & Curry leaves - Few for garnishing (Optional)

PREPARATION METHOD

• Wash chicken pieces well in water and keep them aside.
• Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them. 

(For Masala Powder)
1. Dry red chillies - 6 to 8

2. Cumin seeds - 3/4 spoon

3. Coriander seeds - 1 spoon 

4. Fennel seeds - 1 spoon

5. Peppercorns - 1/4 spoon 

• After the dry roasted ingredients cools down and reaches room temperature, add them to a blender make a fine masala powder out of them and set aside. This is the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of this masala powder.
• Peel onions put them in a blender and make a coarse paste out of it and set aside. 
• Also make ginger-garlic paste and set aside.
• Now heat a pan, add oil and after it heats up add the coarsely ground onions and saute until the raw smell goes. 
• Then add the ginger garlic paste and saute for a few minutes. 
• Now add the chicken pieces and saute well for 5 minutes. 
• Now add the prepared masala powder and stir well.
• After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low flame.
• Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle water if necessary and stir occasionally so that the chicken does not get burnt. Please cook on low flame. 
• When water evaporates and chicken seems well cooked remove from flame and serve. 
• Garnish with coriander and curry leaves if you wish.

Chicken Vindaloo

Chicken Vindaloo

The Chicken Vindaloo with Flat Bread photo on the calendar in my kitchen wall keeps calling out to me..

Nevertheless, the Chicken Vindaloo is so delicious that I must feature it here. I think Vindaloo is one of the most popular Indian dishes in the world, you can find Vindaloo in any Indian restaurants. You might notice that the Chicken Vindaloos served in restaurants have potatoes in them. After some research, I found that potatoes are not really an essential ingredient. A traditional Vindaloo just has meat, garlic, wine or vinegar and lots of chilies in it.
Even though I’m used to fiery hot dishes, this dish is still too fiery hot for my taste bud. Vindaloo masala is a chili based preparation and that is where it gets all its flavors. You can tweak the amount of spices and heat according to your taste. The spices all go so well together. I know if I have a good flatbread, I will have an awesome finger licking meal.

Prep time 10 mins

Cook time 15 mins

Total time 25 mins

 

Chicken Vindaloo, one of the most popular Indian dishes, with spices, vinegar and lots of chilies

Recipe type: Main

Serves: 4

Chicken Vindaloo

Ingredients

• 800g Chicken Thigh (cut into small pieces)
• 3 sprigs of Curry Leaves
• 10 Dried Chili (reduced half if prefer mild hot)
• 10 Shallots
• 6 Garlic cloves
• 1 inch Ginger
• 1 inch Tumeric (or replace with 1 teaspoon of turmeric powder)
• 1 big onion – cut half and sliced thinly
• 1 teaspoon Coriander Seeds
• 1 teaspoon Cumin
• 10ml water
• 2 tablespoon Rice Vinegar (add more if you like)
• Salt to taste
• 3 tablespoon vegetable oil

Instructions

1. Grind dried chili, ginger, turmeric, shallots and garlic in a food processor into paste.
2. Heat oil in a deep pot on medium heat. Add coriander seeds and cumin and stir until coriander seeds and cumin starts to crackle.
3. Add in onion slices and cook until onion is light golden brown.
4. Add in blended chili and stir fry for 1-2 minutes.
5. Add in chicken pieces and curry leaves, stir to cook chicken pieces for 1-2 minutes. Add water and cover to simmer on low heat for about 8-10 minutes until chicken is done. Add a little more water if the sauce dries up.
6. Add vinegar and salt to taste.
7. Serve Chicken Vindaloo with flat bread (naan or chapatti) or rice.
   

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Chettinad Kozhi Rasam(Chicken Rasam)

Chettinad Kozhi Rasam(Chicken Rasam)

 Kozhi Rasam is very popular in chettinad. This rasam made in temples like Kali Kovil during Poosai Poduthal when they sacrifice kozhi or kadai will be very tasty .Last time when We went home during summer holidays my daughter and myself got a chance to taste this rasam in a poosai in the local Kali Kovil. The taste of which I can’t describe in words. My daughter from that day is going on asking me to prepare this rasam. This Rasam though spicy is an excellent home remedy for common cold. The cold will vanish the next day. I got the recipe for the rsam from the people who cooked in the temple itself. As they were cooking large quantities they were not able to provide exact measurements. I prepared the rasam two or three times and got an idea of the measurements and got ready to share the recipe with you people
 
IngredientsChicken (bony pieces)-250 gms
Chopped pearl onion-15
Tomato-1
Chilli powder-1/2 teaspoon
Turmeric powder-1 teaspoon

Chettinad Kozhi Rasam(Chicken Rasam)

Ingredients (to grind) (Rasam powder)Pepper corns-1 teaspoon
Small jeera -1 teaspoon
Fennel seeds-1/2 teaspoon
Corriander powder-1 teaspoon
Red chillies-2
Small onion-4
Garlic-5
ProcedureWash the chicken nicely. Pressure cook the chicken along with the minced onion, tomatoes and chili powder adding 5 cups of water. Add the turmeric powder and half the salt needed. Wait for a whistle and then simmer the flame. Cook for another 8 minutes and switch off the stove.
Prepare rasam powder by grinding fennel seeds, pepper corn, small jeera and chilies first. Once they are powdered nicely add the coriander powder. Grind once. Now add the garlic and onion and grind together without adding water.
Open the cooker. Strain the rasam and keep aside.
Now keep the kadai in the stove.In ½ teaspoon oil season the rasam with ½ teaspoon of small jeera and curry leaves. Pour the rasam into the kadai. Add the rasam powder and the salt needed. Bring the rasam to a nice boil and switch off the stove.
The strained out chicken pieces can be added to the chicken fry if you prepare one separately in the final stage and mixed well or you can fry the pieces with little onion, tomatoes and chili powder.
The rasam can be garnished with coriander leaves while serving

Chicken Seekh Kebabs

Chicken Seekh Kebabs

Usually, I make my seekh kebabs out of chicken, mainly for the health reasons.  Authentic beef seekh kebabs have a great deal of fat and we dont eat beef.  Extra fat is added into the meat grinder, just so they stay moist.  I use ground chicken, but if you have a meat grinder, by all means by whole pieces of boneless white and dark meat chicken (or beef) and grind the spices and vegetables/herbs all together in the grinder, sort of like making a sausage.  These kebabs are amazing with naan, green chutney, and salad.

Makes 7-8 Kebabs
Ingredients
1 pound ground chicken (white and dark meat), or ground beef
1/4 yellow split peas (roasted on a dry pan until they start to become slightly browned and slightly cooled, then ground in a spice grinder)
1/2 a red onion, chopped
1/2 a cup packed cilantro, chopped
10 mint leaves, chopped
2 green chilies, chipped finely (use less or omit seeds for less spicy)
2 cloves of garlic, chopped finely
2 inch piece of ginger, grated finely
1 tablespoon garam masala (freshly ground, if possible)
2 teaspoons cumin powder
2 teaspoons coriander powder
1/2 a teaspoon red chili powder, or to taste
1 teaspoon salt, or to taste
some canola oil or butter for basting the kebabs
Method

Chicken Seekh Kebabs

Combine all the ingredients, except the oil in a food processor (or by hand) and pulse until well combined, about a minute or two.  When combined, form the meat into approximately 6 inch sausages, not too thick though.  If you have thick metal skewers use those and form the meat onto the skewers.  The skewer method will only work on an outdoor grill.
If you are able to let the kebabs marinate with the spices for at least an hour before cooking.
Cook the kebabs on a grill pan on medium heat (or outdoor grill) for about 6 minutes per side, or until completely cooked through.  While cooking, keep basting the kebabs with butter or oil, so that they develop a sheen or glisten.
*If your meat is very lean add some oil or melted butter so that the meat does not dry up when cooking.
*Wet your hands with water while shaping the kebabs, this way the meat won’t stick to your hands.

Chicken Balls / Chicken Vada

Chicken Vada

 Chicken balls, sounds like a different recipe isn’t it. Of coarse yes, the making is also very simple, only tedious part is shredding the chicken however if you get the shredded chicken from shops then your job becomes easy. It’s a delicious non vegetarian starter or a snack and you can have it as it is or with any kind of dipping sauce. It’s another recipe which clicks in every non vegetarian next to Kola Urundai. (I have posted it :) )
 

The method is very similar of how you make a masala vada. But always remember to wash it well the shredded chicken if you get it from shop and sauté separately before you mix to the batter so that it tastes better and doesn’t have the raw smell in it. you can also mix up with rice flour and corn flour if you want the balls a little crispy as well. Here you go with the making.

Ingredients:

• Shredded Chicken – 1 Lb
• Onion - 1 (finely chopped)
• Coconut grated- 2 Tspn
• Roasted gram/ Channa Dal- 1 Cup (Marinate for half an hour and grind coarsely)
• Ginger-garlic paste- ½ Tspn
• Coriander Leaves- Few Chopped
• Fennel seeds – 1 Tspn
• Cumin Seeds- 1 Tspn
• Dry red chilies- 5 Nos
• Salt - To Taste
• Cloves - 2
• Curry leaves (Sliced)- Few

Method:

• Grind the channa dal coarsely (like grinding for vada) after marinating it at least for half an hour.
• In a pan, pour little oil, add the shredded chicken and sauté for 2-3 minutes until the raw smell goes off completely from it.
• Mix all the ingredients with the ground channa dal and cooked shredded chicken and mix well with hand.
• Make small balls and drop it in hot oil, flip sides and cook until it turns brown.

Chicken Vada

Tips:

"It’s always better to sauté the shredded chicken so that it’s cooked well, so that it will be good to taste.

You can add an egg to the batter which gives an extra taste to the balls."

Murg Shahi korma

This recipe is adapted from a cookbook by Julie Sahni titled “Indian regional Classics”. Julie Sahni has been widely acclaimed author of many cookbooks and her articles have been published in New York Times and Gourmet also. And her New York cooking school is widely acclaimed as one of nation’s best.
Anyways, I have found this particular cookbook worth a mentioning in this post (I generally don’t like to cook from cookbook, but this one is sure a special one) I picked this from our local library once up on a time, when i was in India and liked many recipes listed there. There are no tantalizing, eye popping pictures of any recipes, but the directions are more accurate and easy to understand. This cookbook has a very distinct introductory page on the spices and herbs used in Indian cooking and also the Indian way of eating/dining.
I thought the recipes reflect the real regional cooking, but somehow I do feel the spice content or hotness is kept at low, perhaps to satisfy the taste palate of those people, who are still new to Indian Cooking.
I have almost doubled the spice content to satisfy our Indian palate. If you are not sure about the correct amount of hotness then I would suggest sticking to the book guidelines.
Now to the preparing directions

Recipe requirements for Murg Shahi korma

1 Cornish hen or 1 chicken made into quarters
2 onions
4-5 garlic
1 inch ginger
Seasoning
5-6 tsp of grounded coriander
2-3 tsp of grounded red pepper
1/2 tsp of  grounded turmeric
3-4 green chilies slit in between
Salt as per taste
¼ cup of cooking oil and some more to fry the chicken
1 cup plain yogurt lightly beaten
15-18 almonds
Method
Wash chicken/Cornish hen with warm water, pat dry with kitchen towel. Smear some salt and red pepper powder all over well. Keep refrigerated for 1 hr.
I do personally think it’s easy to handle chicken quarters for this recipe, however if you feel you may use Cornish hen or baby chicken (both are same)
First method
Chop 2 onions, reserve half for making paste and half for the frying/browning purpose.
4 cloves garlic, 1 inch ginger, chop finely and crush them over a cutting board with a rolling pin. This is just like preparing fresh garlic/ginger paste over sheel nora or mortar and pestle.
2 tsp of garam masala or cardamom powder.
5-6 heaped tsp of coriander powder/grounded coriander
Soak about 15-16 almonds in some water for 4-5 hrs. Peel the skin and prepare to make a paste with the fried onions.
Heat up a saucepan, add about 3-4 tbs of cooking oil, fry the Cornish hen or the big chicken leg quarters till they loose their pink colour and are evenly but lightly browned.It will take some5-6 mints at medium flame.Never hurry the process at high , the outer portions will get browned soon or may end up burnt.
Take out with a big spoon/ladle and drain on tissue paper.
Now prepare the paste of blanched almonds and half chopped onions with some oil and water.
Add some more oil, add in chopped onion first.Fry it till turns light brown at medium high.Depending on the pan , it will take approx 10-12 mints.
Now add the fresh crushed ginger/garlic or the paste.Fry well for 2-3 mints.
Now add in all the seasonings-turmeric powder, red pepper powder,coriander powder and salt.
If you wish you may add in paprika and red pepper powder in equal proportions.This reduces the heat of the recipe. How ever I do added only red pepper powder and 3 green chills slit in between for extra heat.
Now add in the onion-almond paste with some half cup of water. Mix well with the spices.
Now it’s the turn of adding yogurt. Fold in about 2-3 tbs of heaped yogurt at a time, stirring continuously, until well incorporated. TIP-This way the yogurt won’t curdle in the gravy.
Add the fried chicken quarters. Tastes the seasoning, if required add some salt or red pepper powder as well. Add in about half a cup of warm water.
Now cover the lid and cook for 30-35 mints at medium low flame or till the chicken is soft and gravy /sauce is thick.
Transfer to serving bowl and serve with romali roti or simple steamed basmati rice.

Second method

This method is straight cut process.
Quick blanching of almonds
Soak about 15-16 almonds in some hot water. After about 20 mints, peel the skin and then transfer to the food processor jar.
Make a smooth paste in a heavy duty processor with the following ingredients
Blanched almonds, onions, ginger and garlic, grounded coriander powder, red pepper powder and some water + some oil.
Heat up a saucepan, add in 4-5 cloves, and add in this paste. Fry it well for 7-8 mints.
Add in fried chicken quarters, mix well. TIP-Adding yogurt in batches to the sauce reduces the chances of curdling the sauce; gently fold in yogurt about 2-3 tbs one at a time, stirring continuously so that it gets all incorporated to the sauce.
Add about 1 and half cup of lukewarm water.
Cover it and cook it at low for 40-45 mints. Make sure to check in between so that the gravy/sauce doesn’t get stick at the bottom of the pan.
Serve with some cooked basmati rice.

Note-
If you wish you can use ready made onion, ginger/garlic paste.
You may use bite size chicken pieces, quail, and rabbit also with the same recipe.
By the time this dish was cooked, our entire apartment smelled of some exquisite home full of rich aroma. We served over some garam bhaat/steamed Basmati rice.Next time we will be having this with romali roti or naan.

Thanks for visiting The Foodie Fix, Happy Cooking Friends

Murg Shahi korma

Mughal Chicken Biryani

Mughal Chicken Biryani

Hyderabad is incomplete without talking about its food - a rich blend of royal Mughlai flavours, Nizams special, and spice-up culinary traditions of South India. 

Ingredients

Chicken 1 kg
Basmati Rice 3 cup
Onions, thinly sliced 4
Bay Leaf 4
Cardamoms Brown 4
Cardamoms green 3-4
Cinnamon 1/2 inch piece
Cloves 3-4
Cumin Seeds 2 teaspoon
Nutmeg a large pinch
Mace a large pinch
Pepper corns 1 teaspoon
Red chilli powder 2 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoon
Green chillies 5
Ginger 20 grams
Garlic 16 flakes
Coriander Leaves 2 teaspoon
Tomato, chopped 2
Salt to taste
Saffron (dissolved in 1 tablespoon milk) 1 teaspoon
Yoghurt 1 cup
Ghee 1/2 cup

Grind together ginger, garlic, nutmeg, mace, cumin seeds, cardamoms, cinnamon, pepper, cloves and add tomato into a paste.
Add turmeric powder, salt, curd and marinate the chicken with the mix and keep aside for about one hour.
Heat oil in a big pot and fry the onions till it turns golden brown and crisp. Now drain the onions and mix with marinated chicken.
In a pan heat oil for about 5 minutes and add marinated chicken, coriander powder, chilli powder and 1 cup water.
Cook for 10 minutes on medium flame.
Meantime Wash the rice and soak in water for 15 minutes. Cook separately by adding 3 cups of water for 2 cup of rice, along with some cardamom, Cumin seeds, cloves, bay leaf, salt, and cinnamon stick.
Cook the rice until half done.
Now place a layer of cooked rice followed by a layer of marinated chicken. Place a layer of fried onions. Repeat the layering with alternative rice and chicken. Sprinkle some ghee, saffron, fried onions and mints and on last layer of rice.
Place it in an oven and bake for 15 minutes, or until the top gets brown. In case of stove you can keep in low flame and simmer for 15 minutes.
Now Chicken Biryani is ready. Serve it hot with yogurt and pickle. But my Choice was Brinjal Gothsu with Tomato Cucumber Raitha

Chicken Chukka Varuval

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

Chicken Chukka with Carrot Rice

A simple Chicken dish, this is easy to prepare and fairly a hot stir fry dish and also an aromatic dish with a delicious, distinctive taste.
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:)

Pepper Chicken Roast

Pepper Chicken Roast

   Chicken-750gms
   Lemon juice-1tbsp
   Turmeric powder-1/4tsp
   Pepper Powder-1&1/2tbsp
   Salt
   Onion(sliced)-3
   Garlic cloves(sliced)-3
   Ginger(chopped)-1tbs
   Green chilly-2
   Tomato(sliced)-1
   Thengakothu(coconut pieces)-1/4cup
   Coconut oil-1tbs
   Mustard seeds-1tsp
   Fennel seeds-1/2tsp
   Cloves-3
   Cinnamon-1piece
   Cardamom-2
   Curry leaves-2springs
   Coriander leaves(chopped)-1tbsp

Pepper Chicken Roast

• Marinate chicken pieces with lemon juice,turmeric powder,pepper powder and salt.Keep it aside for an hour.

• Heat 1tbsp coconut oil in a pan.Splutter mustard seeds,fennel seeds,cloves ,cinnamon and cardamom.
• Add onions, green chilly ,ginger ,garlic and coconut pieces.Fry until golden brown.Add marinated chicken pieces and fry on high flame for 2-3 minutes.Add tomato pieces and curry leaves.Cover and cook on low flame for 12-15 minutes.Stir 5-6 times during cooking.
• Then open it and cook until gravy thickens. Garnish with fresh coriander leaves. 

Pepper Chicken Masala is one of the popular dishes from my kitchen. Sundays are always special with different varieties of chicken. We make Biryani, Gravy most of the weeks. But sometimes we prefer to make sambar or rasam and have it with this pepper chicken. I like this one a lot because of its strong pepper taste.Chicken and pepper are inseparable and this one turns out as a great side dish for sambar and rasam rice. Yummy recipe which will never fail.

Indian Style Pepper Chicken is a party recipe too. When you are planning for a spicy treat for your friends and loved one make sure you pick this dish. It is easy to make and definitely goes well with rice and Indian Breads. You can also make it completely dry by omitting the tomatoes. Why wait till a party try this peppery chicken this weekend and relish !!

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves - 2 - 4

Ingredients

Chicken - 1/2 kg or 1 lb
Onion (medium size) - 2 no
Tomato (medium size) - 1 1/2 no
Ginger Garlic paste -1 1/2 tsp
Green Chilly - 2 no
Chilly Powder - 1/2 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Pepper Corns - 2 - 2 1/2 tsp
Fennel seeds - 1 tsp
Cinnamon - 2 no (medium size pieces)
Cardamom - 2 no
Curd - 2 tsp
Lemon juice - 1 tsp
Salt - for taste
Oil - 3 - 4 tsp

Preparation

• Wash and cut the chicken into medium size pieces and pat dry.
• Marinate the chicken with the chilly powder, turmeric powder, little salt, curd, lemon juice for about 15 - 30 minutes.
• Chop the onions into thin slices.
• Grind the pepper into a coarse powder.

Method

• Heat oil in a kadai add cinnamon, cardamom and fennel seeds in medium flame.
• Next add finely chopped onions, curry leaves and saute well until the onion turns translucent.
• Add the ginger garlic paste, split green chilly saute in low flame until the raw smell goes away say 2 minutes or so.
• Next add the finely chopped tomatoes and saute well until tomatoes are cooked and oil oozes out.
• Add chicken, salt and saute well until the masala is well coated onto the chicken.
• In medium flame allow the chicken to cook. No need to add water, as the chicken will leave water.
• When the chicken is 3/4th cooked add garam masala and saute well.
• Next add coarsely powdered pepper corns and mix well and cook for 5 - 7 minutes or so and turn off the stove.
• Sprinkle the lemon juice and garnish with chopped coriander leaves.
• Serve with rice, chapati.

Notes

• We have chilly powder, green chilly and pepper in the recipe. So adjust the ingredients according to your desired spice level.
• Adding tomato gives a masala kind of dish. If you want it to be dry then omit the tomatoes.
• You can use chicken with or without bones.

- See more at: http://www.frommyhomekitchen.com/2010/01/pepper-chicken.html#sthash.Uw630iOX.dpuf

Pepper Chicken Masala is one of the popular dishes from my kitchen. Sundays are always special with different varieties of chicken. We make Biryani, Gravy most of the weeks. But sometimes we prefer to make sambar or rasam and have it with this pepper chicken. I like this one a lot because of its strong pepper taste.Chicken and pepper are inseparable and this one turns out as a great side dish for sambar and rasam rice. Yummy recipe which will never fail.

Indian Style Pepper Chicken is a party recipe too. When you are planning for a spicy treat for your friends and loved one make sure you pick this dish. It is easy to make and definitely goes well with rice and Indian Breads. You can also make it completely dry by omitting the tomatoes. Why wait till a party try this peppery chicken this weekend and relish !!

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves - 2 - 4

Ingredients

Chicken - 1/2 kg or 1 lb
Onion (medium size) - 2 no
Tomato (medium size) - 1 1/2 no
Ginger Garlic paste -1 1/2 tsp
Green Chilly - 2 no
Chilly Powder - 1/2 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Pepper Corns - 2 - 2 1/2 tsp
Fennel seeds - 1 tsp
Cinnamon - 2 no (medium size pieces)
Cardamom - 2 no
Curd - 2 tsp
Lemon juice - 1 tsp
Salt - for taste
Oil - 3 - 4 tsp

Preparation

• Wash and cut the chicken into medium size pieces and pat dry.
• Marinate the chicken with the chilly powder, turmeric powder, little salt, curd, lemon juice for about 15 - 30 minutes.
• Chop the onions into thin slices.
• Grind the pepper into a coarse powder.

Method

• Heat oil in a kadai add cinnamon, cardamom and fennel seeds in medium flame.
• Next add finely chopped onions, curry leaves and saute well until the onion turns translucent.
• Add the ginger garlic paste, split green chilly saute in low flame until the raw smell goes away say 2 minutes or so.
• Next add the finely chopped tomatoes and saute well until tomatoes are cooked and oil oozes out.
• Add chicken, salt and saute well until the masala is well coated onto the chicken.
• In medium flame allow the chicken to cook. No need to add water, as the chicken will leave water.
• When the chicken is 3/4th cooked add garam masala and saute well.
• Next add coarsely powdered pepper corns and mix well and cook for 5 - 7 minutes or so and turn off the stove.
• Sprinkle the lemon juice and garnish with chopped coriander leaves.
• Serve with rice, chapati.

Notes

• We have chilly powder, green chilly and pepper in the recipe. So adjust the ingredients according to your desired spice level.
• Adding tomato gives a masala kind of dish. If you want it to be dry then omit the tomatoes.
• You can use chicken with or without bones.

- See more at: http://www.frommyhomekitchen.com/2010/01/pepper-chicken.html#sthash.Uw630iOX.dpuf

Pepper Chicken Masala is one of the popular dishes from my kitchen. Sundays are always special with different varieties of chicken. We make Biryani, Gravy most of the weeks. But sometimes we prefer to make sambar or rasam and have it with this pepper chicken. I like this one a lot because of its strong pepper taste.Chicken and pepper are inseparable and this one turns out as a great side dish for sambar and rasam rice. Yummy recipe which will never fail.

Indian Style Pepper Chicken is a party recipe too. When you are planning for a spicy treat for your friends and loved one make sure you pick this dish. It is easy to make and definitely goes well with rice and Indian Breads. You can also make it completely dry by omitting the tomatoes. Why wait till a party try this peppery chicken this weekend and relish !!

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves - 2 - 4

Ingredients

Chicken - 1/2 kg or 1 lb
Onion (medium size) - 2 no
Tomato (medium size) - 1 1/2 no
Ginger Garlic paste -1 1/2 tsp
Green Chilly - 2 no
Chilly Powder - 1/2 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Pepper Corns - 2 - 2 1/2 tsp
Fennel seeds - 1 tsp
Cinnamon - 2 no (medium size pieces)
Cardamom - 2 no
Curd - 2 tsp
Lemon juice - 1 tsp
Salt - for taste
Oil - 3 - 4 tsp

Preparation

• Wash and cut the chicken into medium size pieces and pat dry.
• Marinate the chicken with the chilly powder, turmeric powder, little salt, curd, lemon juice for about 15 - 30 minutes.
• Chop the onions into thin slices.
• Grind the pepper into a coarse powder.

Method

• Heat oil in a kadai add cinnamon, cardamom and fennel seeds in medium flame.
• Next add finely chopped onions, curry leaves and saute well until the onion turns translucent.
• Add the ginger garlic paste, split green chilly saute in low flame until the raw smell goes away say 2 minutes or so.
• Next add the finely chopped tomatoes and saute well until tomatoes are cooked and oil oozes out.
• Add chicken, salt and saute well until the masala is well coated onto the chicken.
• In medium flame allow the chicken to cook. No need to add water, as the chicken will leave water.
• When the chicken is 3/4th cooked add garam masala and saute well.
• Next add coarsely powdered pepper corns and mix well and cook for 5 - 7 minutes or so and turn off the stove.
• Sprinkle the lemon juice and garnish with chopped coriander leaves.
• Serve with rice, chapati.

Notes

• We have chilly powder, green chilly and pepper in the recipe. So adjust the ingredients according to your desired spice level.
• Adding tomato gives a masala kind of dish. If you want it to be dry then omit the tomatoes.
• You can use chicken with or without bones.

- See more at: http://www.frommyhomekitchen.com/2010/01/pepper-chicken.html#sthash.Uw630iOX.dpuf

Pepper Chicken Masala is one of the popular dishes from my kitchen. Sundays are always special with different varieties of chicken. We make Biryani, Gravy most of the weeks. But sometimes we prefer to make sambar or rasam and have it with this pepper chicken. I like this one a lot because of its strong pepper taste.Chicken and pepper are inseparable and this one turns out as a great side dish for sambar and rasam rice. Yummy recipe which will never fail.

Indian Style Pepper Chicken is a party recipe too. When you are planning for a spicy treat for your friends and loved one make sure you pick this dish. It is easy to make and definitely goes well with rice and Indian Breads. You can also make it completely dry by omitting the tomatoes. Why wait till a party try this peppery chicken this weekend and relish !!

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves - 2 - 4

Ingredients

Chicken - 1/2 kg or 1 lb
Onion (medium size) - 2 no
Tomato (medium size) - 1 1/2 no
Ginger Garlic paste -1 1/2 tsp
Green Chilly - 2 no
Chilly Powder - 1/2 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Pepper Corns - 2 - 2 1/2 tsp
Fennel seeds - 1 tsp
Cinnamon - 2 no (medium size pieces)
Cardamom - 2 no
Curd - 2 tsp
Lemon juice - 1 tsp
Salt - for taste
Oil - 3 - 4 tsp

Preparation

• Wash and cut the chicken into medium size pieces and pat dry.
• Marinate the chicken with the chilly powder, turmeric powder, little salt, curd, lemon juice for about 15 - 30 minutes.
• Chop the onions into thin slices.
• Grind the pepper into a coarse powder.

Method

• Heat oil in a kadai add cinnamon, cardamom and fennel seeds in medium flame.
• Next add finely chopped onions, curry leaves and saute well until the onion turns translucent.
• Add the ginger garlic paste, split green chilly saute in low flame until the raw smell goes away say 2 minutes or so.
• Next add the finely chopped tomatoes and saute well until tomatoes are cooked and oil oozes out.
• Add chicken, salt and saute well until the masala is well coated onto the chicken.
• In medium flame allow the chicken to cook. No need to add water, as the chicken will leave water.
• When the chicken is 3/4th cooked add garam masala and saute well.
• Next add coarsely powdered pepper corns and mix well and cook for 5 - 7 minutes or so and turn off the stove.
• Sprinkle the lemon juice and garnish with chopped coriander leaves.
• Serve with rice, chapati.

Notes

• We have chilly powder, green chilly and pepper in the recipe. So adjust the ingredients according to your desired spice level.
• Adding tomato gives a masala kind of dish. If you want it to be dry then omit the tomatoes.
• You can use chicken with or without bones.

- See more at: http://www.frommyhomekitchen.com/2010/01/pepper-chicken.html#sthash.Uw630iOX.dpuf

Masala Idly with Chicken Kurma

Masala Idly with Chicken Kurma

While talking to MIL last week, I was telling her how grand daughter is not fond of Idlis. The 2 year old will eat dosas but somehow has not developed fondness for Idlis. Now if you are anything like our family who take their Idlis seriously this statement can be quite a shocker. If the extended family back home hears this, then I am pretty sure everyone will offer suggestions to bring the ‘rebel’ back onto the Idli track. ?
Until she can come with her own theories for dislike, my theory is that since she does not like chutney, the idli by itself is bland and hence it does not appease his taste buds. I presented this thought to MIL and she suggested trying Masala Idlys. Now I was all ears while she eagerly handed over the recipe.
Seasoning with onions, grated carrot is prepared, added to the idly batter and then steamed the regular way. The Idlis cook up the usual way and have a wonderful flavor. There is no need to make additional chutney. I loved the idea and prepared them the first opportunity I had.
The 2 year old ate one or two, but depending on his interest and enthusiasm I am sure she has not become an Idli convert yet. She loves Chicken Kurma,so I made it as side dish.  I have already posted my Chicken kurma recipe. My Hus however loved and enjoyed the taste. Sigh!

Ingredients: 

•  1 measure Idli batter
•  Curry leaves
•  Chopped Onions (optional)
•  Carrot grated
•  Curry leaves
• grated Ginger
•  Cut Green chillies (optional)
•  Handful of coriander leaves
•  Mustard seeds
•  Salt, oil

Method:

•  Heat oil in a small pan, add mustard seeds and when they splutter add curry leaves, onions and mix well. Add the grated carrot, ginger, green chillies and chopped coriander leaves and mix until they slightly cook and the leaves wilt. There is no need to over. 
• Add this and salt to the prepared Idli batter. Mix well and check for seasonings.
• Steam idli the usual way. Serve hot