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METHI CHICKEN
chicken with fenugreek
boneless chicken - 500 gms
marinade:
salt
yogurt - 5 tbsp
ginger paste - 1/2 tbsp
garlic paste - 1/2 tbsp
green chilli paste - 1 tsp
marinate chicken for 1 hour and GRILL till done.
garam masala:
dry roast and powder the following:
black cardamom - 1
green cardamom - 2
bay leaf - 1
cinnamon - 1 stick
cloves - 4
oil - 5 tbsp
cumin seeds - 1 tsp
onion - 1 large, ground
ginger paste - 1 tbsp
garlic paste - 1 tbsp
chilli powder - 1 tsp
coriander powder - 1 tsp
cumin powder - 1/2 tsp
turmeric - 1/4 tsp
salt
tomato - 2 large , ground
yogurt - 3 tbsp
fresh fenugreek leaves - 1 cup, chopped
1. heat oil and add cumin. then add onion paste and fry.
2. add the ginger garlic pastes and all the spices and garam masala powder.
3. add the tomato paste , yogurt and fenugreek leaves and cook till done.
4. now, add the grilled chicken pieces and simmer for a few minutes.
finish off with a tbsp of cream and a tbsp of melted butter/ghee :) (optional, ofcourse !!)
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KERALA CHICKEN STEW
chicken - 1 kg, cut into pieces.
onion - 2 large, sliced fine
ginger - 2 tbsp, grated
curry leaves
salt
green chillies - 8 to 10, slit (if u like it hotter, grind them and add)
2 cups thin extract of coconut milk
1 cup thick extract of coconut milk (or , use 3 cups of water and 5 to 6 tbsps of maggi coconut milk powder)
potatoes - 2, peeled and cubed
vinegar - 1 tbsp
ghee/butter - 1 tbsp
cinnamon sticks - a few pieces, broken
cloves - 6, broken
small red onions - 5, chopped
1. simmer together chicken, onion, ginger, curry leaves, salt and green chillies till chicken is half done.
2. add 2 cups of thin milk and potatoes. cook till done.
3. add thick milk and vinegar when chicken and potatoes are well cooked.
4. heat ghee in another pan and add the cinnamon , cloves and onions. when brown, add to the chicken stew.
5. serve hot with plain boiled rice.
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MURG DO PYAZA
chicken - 500 gms, cut into pieces
oil - 5 tbsp
onion - 300 gms, chopped
onion pasted - 200 gms
ginger - 1 tbsp
garlic - 1 tbsp
salt
chilli powder - 2 tsp
turmeric - 1/4 tsp
pepper powder - 1 tsp
tomatoes - 3, pureed
yogurt - 2 tbsp
cumin powder - 1 tsp
garam masala - 1 tsp
1. heat oil and add chopped onion, when brown add the paste and ginger garlic; and a little salt.
2. when browned, add chicken and fry till browned on all sides.
3. add chilli , turmeric, pepper and required salt. add 1/4 to 1/2 cup of water and cover ;cook till done.
4. add tomato puree and yogurt. simmer till raw smell is gone.
5. add cumin and garam masala powders.
6. let simmer a few minutes more and garnish with chopped coriander.
serve hot.
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PALAK MURG
chicken - 500 gms, cut into pieces
(u can also use boneless)
ghee - 5 tbsp
onion - 1 large , chopped
ginger grated- 1tbsp
garlic minced- 1 tbsp
tomato - 1, pureed
turmeric - 1/4 tsp
cumin powder - 1 tsp
chilli powder - 2 tsp
coriander powder - 2 tsp
garam masala - 1 tsp
salt
spinach - 2 cups, cleaned and chopped
cream - as needed
1. heat ghee and fry onion till brown; add ginger garlic and fry.
2. mix tomato puree and all the spices and salt. cook till oil separates.
3. add chicken and fry till water evaporates. then add spinach and cook till done.
4. stir in cream as required.
5. serve with rice or rotis.
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GRIDDLED CHICKEN KEBAB
chicken, minced - 250 gms
crisp fried onion slices - 2 tbsp (crumbled)
garam masala - 1/2 tsp
puffed gram powder - 2 tbsp (udaitha kadalai)
salt
lemon juice - 1 tbsp
grind the folowing:
onion - 1
ginger - a small piece
garlic - 4 pods
green chilli - 2 nos.
chopped coriander leaves - 2 tsp
mint leaves - 4 nos.
1. mix all together and leave for 15 minutes.
2. make flat patties (can use greased plastic sheets to do this).
3. heat a non stick pan and griddle the patties till done on both sides.
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hi all
Ramadan has started.......will not be posting.....i hope to be back next month with a few more new recipes (if i happen to learn & try them :P )
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Hope you have a great Ramadan Ayesha, enjoy the festivities. :)
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MEXICAN CHICKEN
chicken breasts - 6, halved
oil - 3 tbsp
onion - 2, chopped
garlic mince - 1 tsp
chilli powder - 2 tsp
sesame seed - 1 tsp
cumin powder - 1/2 tsp
cinnamon powder - 1/4 tsp
salt to taste
tomato - 2, chopped
chicken stock - 1/2 cup
tomato sauce - 1/2 cup
raisins - 1 tsp
unsweetened cocoa powder - 1/2 tsp
hot chilli sauce - 1 tsp
Toasted pumpkin seeds or slivered almonds
1. fry chicken in hot oil until chicken is lightly browned evenly. Add onion, garlic, chili powder, sesame seed, salt, cumin, and cinnamon. saute.
2. Stir in tomato, chicken stock, tomato sauce, raisins, cocoa powder, and hot chilli sauce. Simmer, till done.
3. To serve, place chicken over boiled white rice and spoon sauce over chicken and rice.
4. Sprinkle with pumpkin seeds or almonds.
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KOZHI MILAGU VARUVAL
chicken pieces - 1 kg
marinate for 1 hour in the following;
juice of 1 lemon, salt , 1 tsp turmeric, 1 tsp chilli powder and 2 tsp of ginger garlic paste
ginger: garlic ratio is 2 :1
dry roast and powder following:
black pepper - 2 tbsp
cumin -2 tsp
cinnamon - a small stick
cloves - 6
oil - 3 tbsp
onion - 2, very finely chopped
chopped ginger and garlic - 1 tsp
curry leaves
salt
coriander leaves
1. heat oil and add the onion, ginger garlic mince, curry leaves and a little salt.
2. when brown, add the dry powder and stir.
3. add the chicken along with the marinade and cook on slow fire till done. (can sprinkle water if dry before the chicken gets cooked).
4. add needed salt and the spice lovers can add more crushed pepper.
5. garnish with chopped coriander leaves.
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KONKANI CHICKEN GASHI (mangalorean)
chicken - 1 kg
ghee/oil - 2 tbsp
onion - 1 chopped
grind to a paste the following:
fresh coconut - 1 cup, grated
turmeric powder - 1/4 tsp
corinader seeds - 2 tbsp, dry roasted
whole red chilli - 8 nos, roasted
kashmiri chilli powder - 1 tsp
cumin seeds - 1 tbsp, roasted
black pepper - 10, roasted
onion - 1
ginger - a small piece (optional)
garlic - 6 pods
salt
tamarind - a little
rice - 1 tbsp, soaked
1. heat oil/ghee and add the onion, fry till brown.
2. add the paste and needed water , bring to boil , till raw smell is gone.
3. add chicken and simmer till done.
