Methi Malai Murgh (Methi Chicken with Cream)

Fenugreek leaves or Methi saag is abundant these days of winter and I often prepare a typical saag curry out of it. However Methi can be used in different dishes and if you recall, once I shared with you Methi Paratha before. Here I present a chicken preparation using methi which can be touted as a successful experimentation. If you are skeptic about methy being of a slightly bitter taste, let me assure you that the certain tricks and a proper method as described in the following will result in a really interesting combination of methi saag and chicken. This recipe will surely be a nice addition to your chicken recipe and a justice to a seasonal herb.

Methi Malai Murgh (Methi Chicken with Cream)

Methi Malai Murgh (Methi Chicken with Cream)

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Chettinad Chicken

Today I am presenting quite a different Chicken curry which hails from the state of Tamil Nadu. The name ‘Chettinad’ is associated with the place of its origin, Chettinad. Alike any other preparation from south India, it also has the signatory flavour of curry leaves and coconut. Due to the substantial use of black peppercorns, the dish features in the hot and spicier end compared to the usual chicken curries. This far-from-mild, dry chicken curry can be a good accompaniment with rice, roti or paratha.

Chettinad Chicken

Chettinad Chicken

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Chicken Vindaloo

Sunday lunch is almost incomplete for Bengalis without “mangso-bhat“, that is any preparation of meat with steamed rice. Rice is well accompanied with gravy dish rather than a dry one. Generally I used to please our tongues by making usual Bengali Murgir Jhol. Though today I was in search of a different spicy chicken curry with lots of gravy and I ended up with the choice of famous Goanese recipe Chicken Vindaloo. The dish is actually derived from Portuguese recipe, Carne de vinha d’alhos, where meat is marinated with garlic and wine. In Indian version wine is replaced with malt vinegar and red chilies are added as an additional spice. It is best cooked with pork which I wish to try in future. So if you are ready to take the risk of testing a really hot and spicy chicken curry, like me, then just go for it 😉

Chicken Vindaloo

Chicken Vindaloo

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Stir Fried Chicken with Broccoli & Carrot

These days chicken preparations come in every imaginative way to fit into our daily diet. These are often not very spicy unlike the traditional dishes. I also keep experimenting with chicken and the current recipe ideally can be touted as a “any time” chicken recipe. Light and healthy, here chicken lives happily with broccoli and carrot and ready to raise your food nutritious value quite a few folds.

Stir Fried Chicken with Broccoli & Carrot

Stir Fried Chicken with Broccoli & Carrot

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Honey Chicken

Honey Chicken is a sweet and tangy preparation of chicken which can be served best as a smashing mouth-watering starter. As the name reveals, here the chicken is cooked with loads of honey along with tangy lime juice. Roasted sesame seed adds an extra dimension to the dish. If you are ready for a different taste of chicken, then go for it.

Honey Chicken

Honey Chicken

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Peshawari Chicken

As the name reveals, today’s preparation of chicken is a speciality of Peshawar, Pakistan. I came to know this recipe through one of my good friends who is also fond of cooking and has a hobby of collecting recipes. This recipe caught my attention because of its less preparation time. Generally, most of the meat dishes require the meat to be marinated for long which I think is a key. But this recipe is devoid of any marination step at all. Still the flavour of the ingredients blend so well with the chicken  that you are left guessing about its tenderness. You just bring the pieces of chicken home and start following the recipe to get a taste of Peshawar. Goes best with roti or parantha, Peshwari chicken can certainly make your kitty of chicken recipe richer.

Peshawari Chicken

Peshawari Chicken

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Murg Do Pyaza/Chicken Do Pyaza

As the name suggests,Murgh DoPyaza is the togetherness of chicken with onion and the combination wrecks havoc. The large blocks of onion with pieces of chicken is a popular restaurant dish. The best thing about it is that, with each bite of chicken, you will feel the presence of onion. I was searching for a slightly different recipe of chicken and found it in the form ofMurg DoPyaza. Sharing it with pleasure.

Murg Do Pyaza

Murg Do Pyaza

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Chicken Bharta

Chicken Bharta is perhaps not the most common chicken preparation, you find at random. ‘Bharta‘ means minced or mashed which can be made out of any vegetables and as a matter of fact, of chicken as well. As the name suggests, you did not find a single good piece of chicken which is mashed well and made into a curry. What I like about the recipe is the flavour of kasoori methi. In fact the whole recipe is not entirely different from the usual chicken curry, save the additional use of butter and cream at the end. I heard about this dish quite a few times, but did not find a suitable recipe till I came across the one at you tube. It follows the instructions from the chef of one of the most well known restaurants in Kolkata which I share with you. Have fun.

Chicken Bharta

Chicken Bharta

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Murgir Jhol – Bengali style Chicken Curry

“Murgir Jhol” is quite a common dish in Bengali households that features often in Sunday lunch menu. This preparation contains light runny gravy or ‘jhol’ in which chicken and potatoes are immersed. Using big pieces of potatoes in meat curries is a signature for Bengalis which is not seen elsewhere. While going through the posts in my blog, I suddenly discover that till date even if I shared various recipes of chicken, missed this simplest one. Since my childhood, I saw my mother to prepare this curry which I follow blindly. So here comes the recipe of Bengali “Murgir Jhol” taken from my mother’s cook book. Enjoy 🙂

Murgir Jhol or Bengali style Chicken curry

Murgir Jhol or Bengali style Chicken curry

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Lebu Murgir Jhol/Chicken in light lemony gravy

Ideally the chicken curries are prepared with lot of spices and known for its thick gravy. However, deviating from the usual preparations of chicken, here I am sharing with you a simple recipe with lemon juice known as ‘Lebu Murgir Jhol’. The speciality of this dish is the use of lime leaves and juice in the gravy which adds a nice flavour to it. The whole preparation doesn’t require any spice and cooked in little amount of oil. Thus it is perfectly suitable for children and  for those who prefer a light chicken dish.

Generally I am fond of limes and love to have a piece of it on my plate during lunch. Adding few drops of lime in steamed hot rice along with dal/lentils, fish curry (macher jhol) or few veg curries enhances the taste twice for me. But it is quite new even for me to use lime juice and its leaves in the gravy of a chicken dish.

Ideally one should use Gandharaj lime and its leaves for this recipe. As I didn’t find that particular lime, I used Kaffir lime and its leaves. The out come was really light, flavourful and enjoyable. 🙂

Lebu Murgir Jhol/Chicken in light lemony gravy

Lebu Murgir Jhol/Chicken in light lemony gravy

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Boneless Chilli Chicken

I am a big fan of Indochinese food. Whenever I have boneless chicken fillet in my stock, the very first dish comes into my mind,  is “Chilli Chicken”, a very well-known delicacy to every other non-vegetarian. Crispy fried chicken in a saucy gravy with crunchy vegetables is just awesome in taste. It strikes a perfect combination with fried rice and together they make a complete lunch/dinner. It is very quick to make and requires few handful ingredients. So, instead of running between restaurants, you can make chilli chicken at your own kitchen following this recipe. Enjoy 🙂

Boneless Chilli Chicken

Boneless Chilli Chicken

Ingredients to serve 2 – 3 :

  1. Boneless chicken (cut into 1″ cubes) – 300 gm.
  2. Onion (medium size) – 1
  3. Green capsicum – ½
  4. Spring onion – 2 sticks
  5. Slit green chilli – 2-3
  6. Garlic – 1-2 cloves
  7. Ginger-garlic paste – ½ tbspoon
  8. Tomato sauce – 1½ tbspoon
  9. Chilli sauce – 1 tbspoon
  10. Soya sauce – 2 tbspoon
  11. Vinegar – 1 teaspoon
  12. Black pepper powder – 1 teaspoon
  13. Corn flour – 2¼ tbspoon
  14. Egg (beaten) – 1
  15. Salt to taste
  16. Cooking oil

Procedure :

Coat the chicken with salt, ½ teaspoon pepper powder, ginger-garlic paste, 1 tbspoon soya sauce, 2 tbspoon corn flour,egg and 2 tbspoon of water for at least 30 minutes.

Meanwhile cut the capsicum and onion into square. Finely chop garlic cloves. Roughly chop spring onion.

Heat sufficient amount of oil in a frying pan over medium flame for deep-frying the chicken pieces. Add the chicken pieces when oil is moderately hot and fry till they turn golden brown. Take them out and spread on kitchen towel to soak the excess oil.

Fried chicken pieces

Fried chicken pieces

Heat 2 tbspoon of oil in another pan/wok over medium heat.

Add chopped garlic and fry till they start changing colour.

Then add onion and capsicum and fry for 2-3 minutes on high flame till the onion gets translucent.

Then turn the flame on medium and add green chilies, tomato sauce, chilli sauce, remaining soya sauce, pepper powder and salt. Saute for 2 minutes, then add little water and let it cook for 2 more minutes.

As the gravy thickens put fried chicken,vinegar and spring onion (reserve few for garnishing) and cook for further 1-2 minutes.

Stir remaining ¼ tbspoon of corn flour in 2 tbspoon of water and add into the gravy. Give it a good stir and put the gas off

Garnish with reserved spring onion.

Serve with Fried Rice.

Fried rice with Chilli Chicken

Fried rice with Chilli Chicken

Note :

  1. Fry the vegetables on high flame so that they remain crunchy.
  2. Don’t fry the chicken for long, otherwise they will turn stiff.
  3. Chicken with bone can also be used instead of boneless chicken.
  4. Be careful while adding salt as Soya sauce is bit salty.
  5. I like this dish to be a little dry. If you want more gravy adjust the amount of water according to your preference.

Kashmiri Chicken

Kashmiri chicken is a bit different preparation from regular chicken curries. It is a very simple yet tasty dish. The flavour of pepper corn mingled with garlic and yogurt and the colour of Kashmiri red chilli powder give a whole new dimension.

When I found this recipe in my favourite cooking show, “Rannaghar”, I book marked it to save for future when in the mood of experimenting. Last night I did this experiment in my “kitchen” lab and the result was quite satisfactory. Today I am sharing the recipe with you so that you can share your “experiment, observation and inference” with me. 😉

Kashmiri Chicken

Kashmiri Chicken

Ingredients to serve 3 :

  1. Chicken pieces with bone (medium size) – 500 gm.
  2. Finely chopped garlic – 2 or 3 cloves (big size)
  3. Plain yogurt – 4 tbspoon
  4. Black pepper corn – 20 pieces
  5. Kashmiri red chilli powder – 1½ teaspoon
  6. Red chilli powder – 1 teaspoon
  7. Cinnamon – 1 inch stick
  8. Cardamom – 3 pods
  9. Clove – 3
  10. Bay leaf – 2
  11. Sugar – 1 teaspoon
  12. Salt to taste
  13. Ghee – 1 tbspoon
  14. Cooking oil – 2 tbspoon

Procedure :

Boil the chicken pieces with water, cinnamon, cardamom, cloves, bay leaf and salt. Take out the boiled chicken pieces and reserve the stock for future use.

Heat oil in a pan over medium flame and shallow fry the chicken pieces into it.

Take out the chicken and add ghee in the same oil. Add ½ teaspoon of sugar and let it melt. Then add black pepper corn, chopped garlic and red chilli powder, saute for a while and then add the fried chicken and kashmiri red chilli powder. Cook for 10 minutes over low flame.

Then add salt, remaining sugar and yogurt, mix well and again cook for couple of minutes.

Now add 5 tbspoon of reserved chicken stock. Give it a good stir, cover the pan and let it cook over low flame.

As the gravy thickens as per your desire consistency put the gas off. Let it stand for few minutes in covered condition.

Serve with paratha, puri, pulao or jeera rice.

Note :

  1. This recipe is applicable with mutton also.
  2. Adjust sugar, pepper and chilli powder according to your taste.

Shahi Chicken Korma

“Shahi Chicken Korma” is another delicious recipe from my earlier collections. Though I jot down the recipe long time back, I made it for the first time and as the name reveals the outcome was really “Shahi” or royal in taste. What sets this recipe apart from the other chicken curries is the usage of cashew nut and poppy seed paste. In fact these two ingredients add a richness to its gravy without making it too spicy. Since it is a korma preparation, one expects it to be drier than the normal chicken curry, with a thick gravy. In fact it dons a rather whitish look with a taste quite of its own. Goes very well with chapatis or paratha and even with Pulao.

Shahi Chicken Korma

Shahi Chicken Korma

Ingredients to serve 4 :

  1. Chicken with bone – 600 gm.
  2. Onion – 2
  3. Ginger – 1.5 inch piece
  4. Garlic – 4 to 5 cloves
  5. Plain yogurt – 4 tbspoon
  6. Poppy seed paste – 1 tbspoon
  7. Cashew nut paste (using 10 – 12 cashew nuts)
  8. Mace powder – ¼ teaspoon
  9. Nutmage  powder- ½ teaspoon
  10. Sajeera (white cumin) powder – ½ teaspoon
  11. White pepper powder – ½ teaspoon
  12. Green cardamom – 5 pods
  13. Red chilli powder – 1 teaspoon
  14. Black peppercorns – 7 to 8
  15. Dry red chilli – 2
  16. Saffron – 2 to 3 strands
  17. Milk – 1 tbspoon
  18. Sugar – 1 teaspoon
  19. Salt to taste
  20. Ghee or clarified butter – 1 tbspoon
  21. Cooking oil – 2 tbspoon

Procedure :

Wash and cut the chicken into big pieces.

Make a smooth paste with oinon, ginger and garlic.

Marinate the chicken with this onion-ginger-garlic paste, yogurt and red chilli powder for 2 hours.

In a small ovenproof bowl take mace, nutmeg, sajeera & white pepper powder and dry roast them in microwave for 1 minute.

Take out the seeds from the green cardamom pods and make a powder of them.

Soak the saffron strands into milk.

Now heat oil & ghee in a pan over medium flame. Add black peppercorns, dry red chillies, marinated chicken, salt and sugar to it. Give it a good stir, cover with a lid and let it cook over low flame.

As the chicken gets cooked and most of the water released from it, eventually dries out, add poppy seed paste, cashew nut paste, dry roasted spices, cardamom powder and the milk with saffron.

Cook for another few minutes and put the gas off as the gravy thicken as per your desire.

Again put the lid of the pan and let it stand for few minutes.

Note :

  1. You can add “charmagaz” paste along with poppy seed and cashew nut paste. I didn’t have that, so I had to skip it.
  2. It is better if you take whole nutmeg, mace, sajeera and white pepper, dry roast them in a pan and then make a powder out of them.
  3. The preparation will be richer and tastier if you use only ghee instead of adding oil to it.

 

 

Chicken Bhuna

Last Friday I was bit confused about what to make for dinner. I was looking for a dish that goes well with roti. I was running out of vegetables and found one chicken breast fillet left in my freezer. Generally Chinese and Thai dishes are best cooked with boneless chicken pieces. But I was not in a mood to prepare any of those. Then I stared to scroll down the pages of my diary where I write down my recipes and found the one of “Chicken Bhuna”. It is one of my earlier collected recipes which I prepared quite a long time back. I just gave it another try which turned out pretty satisfactory and led the way to have our dinner in a slight different way.

Chicken bhuna

Chicken bhuna

Ingredients to serve 4 :

  1. Skinless chicken Brest fillet – 1 (approx. 250 gm.)
  2. Onion (medium size) – 2
  3. Ginger – 1 inch piece
  4. Garlic – 3 to 4 cloves
  5. Chopped green chilli – 2
  6. Vinegar – 1½ tbspoon
  7. Plain yogurt – 2 tbspoon
  8. Turmeric powder – ½ teaspoon
  9. Red chilli powder – ½ teaspoon
  10. Garam masala powder – ½ teaspoon
  11. Nutmeg powder – ½ teaspoon
  12. Javitri or Mace powder – ¼ teaspoon
  13. Chickpeas flour or Besan – ½ tbspoon
  14. Sugar – ½ teaspoon
  15. Salt to taste
  16. Ghee – 2 tbspoon
  17. Cooking oil – 2 tbspoon

Procedure :

Cut the chicken into bite sized pieces and marinate with vinegar for 3 – 4 hours.

Cut the onion into fine slices and grate the ginger and garlic.

Heat 2 tbspoon of ghee in a frying pan over medium heat and fry the onion, ginger and garlic till the onion slices turn gloden brown.

Make a smooth paste out of these fried onion, ginger and garlic in a blender.

Now in the same pan heat 2 tbspoon of cooking oil and then add the chicken pieces into it. With the help of a spatula break the chicken pieces into small fragments. Add turmeric powder and red chilli powder. Keep fragmenting the chicken.

As the water released form the chicken starts to dry up, add the onion-ginger-garlic paste, yogurt, sugar and salt. Mix them very well with the mashed chicken, put gas on low and let the mixture cook in covered condition.

As the mixture gets cooked fairly well, oil will start releasing from it. Now add chickpeas flour to absorb the excess oil.

Now put the gas off and add garam masala powder, nutmeg powder, mace powder and chopped green chillies and give it a good stir.

Put the lid of the pan and let it stand for few minutes.

Serve with roti, paratha or puri.

Note :

  1. Always keep fragmenting the chicken until it turns mushy.
  2. Don’t fry the chicken for a longer time otherwise it will turn hard.
  3. Use of chickpeas flour is optional.

 

 

Chicken Butter Masala or Butter Chicken

Chicken butter masala or Butter chicken is one of my favourite restaurant dishes. When I wish to eat “nan” or “paratha”, I usually order this item as side dish. It goes well with “pulao” too. To prepare it at home I started looking for its recipe in youtube and was flooded by various of its kind. After trying a few amongst them, I am sharing the following recipe here since it brought maximum satisfaction for me.

Chicken Butter Masala or Butter Chicken

Chicken Butter Masala or Butter Chicken

Ingredients to serve 4 :

  1. Boneless chicken – 350 gm.
  2. Butter – 3 tbspoon
  3. Onion (medium) – 1½
  4. Tomato (large) – 1½
  5. Yogurt – 3 tbspoon
  6. Ginger paste – 1 tbspoon
  7. Garlic paste – 1 tbspoon
  8. Cashew nut – 8 – 10
  9. Bay leaf – 1
  10. Cloves – 3
  11. Turmeric powder – ¼ teaspoon
  12. Roasted coriander powder – ½ teaspoon
  13. Chilli powder – ½ teaspoon
  14. Garam masala powder – ½ teaspoon
  15. Tandoori masala powder – 1½ teaspoon
  16. Kasuri methi – 1 tbspoon
  17. Milk – ½ cup
  18. Fresh cream – 2 – 3 tbspoon
  19. Salt & sugar to taste
  20. Coriander leaves for garnishing

Procedure :

Cut the boneless chicken into 12 – 14 cubes.

Marinate the chicken pieces with salt, yogurt, ½ tbspoon ginger paste, ½ tbspoon garlic paste and 1 tbspoon tandoori masala powder for minimum 1 hour.

In the meanwhile cut the onion into large pieces and boil it in a pan with water. As the raw flavour of the onion goes away put the gas of, let the onion cool and then make a smooth paste with them.

Make another smooth paste with tomato and cashew nuts.

Grill the chicken pieces into your oven at 250ºC until they becomes light brown.

While chicken is cooking let’s prepare the gravy. Melt 2 tbspoon of butter in a fryning pan over medium heat. Add the cloves and the bay leaf into it, saute for a while then add the boiled onion paste. Cook the onion for few minutes, then add the remaining ginger and garlic paste. Again cook for another minute and then add salt, sugar, turmeric powder, coriander powder, chilli powder, garam masala powder and the remaining tandoori masala powder. Mix them very well and cook until raw flavour of the spices goes away.

Now add another tbspoon of butter, tomato & cashew nut paste and kasuri methi into the mixture. Rub the kasuri methi by hand before adding. Now cook the whole mixture till the raw flavour of tomato goes away and oil comes out from the mixture. Then add ½ cup of milk and ½ cup of water.

As the mixture starts boiling add the baked chicken pieces into it. Cover the pan with a lid and let it cook for few minutes.

As the gravy thickens to your desired consistency add fresh cream to it and stir very well.

Put the gas off and garnish with coriander leaves and fresh cream.

Serve with nan, roti, paratha or pulao.

Butter chicken is ready to serve

Butter chicken is ready to serve

Note :

  1. You can use chicken with bone instead of boneless chicken.
  2. If you have no option to bake/grill the chicken then add the marinated chicken before adding the tomato paste and cook till the chicken gets cooked. After that add the tomato paste and follow the procedure as given above.
  3. To make a rich gravy you can use 1 cup of milk instead of adding ½ cup of water.

 

Dhania Chicken or Green Chicken

Dhania chicken is a departure from the usual spicy chicken curry with its lively green colour and a flavour of coriander blend in chicken. If you are bored cooking chicken in the same fashion, this one will certainly be a different attempt with a handful ingredients and with less trouble. I assure, you will like the end result.

Dhania Chicken or Green Chicken

Dhania Chicken or Green Chicken

Ingredients to serve 4 :

  1. Chicken pieces with bone – 500 gm.
  2. Chopped coriander leaves – 2 cups
  3. Chopped mint leaves – ¾ cup
  4. Chopped onion – ½ cup
  5. Green chillies – 8 – 10
  6. Plain yogurt – 250 gm.
  7. Ginger paste – 1 tbspoon
  8. Garlic paste – ½ tbspoon
  9. Garam masala powder – 1 teaspoon
  10. Cumin powder – 1 teaspoon
  11. Coriander powder – 1½ teaspoon
  12. Turmeric powder – ½ teaspoon
  13. Cooking oil – 3 tbspoon
  14. Salt & sugar to taste
  15. Fresh cream (optional) – 2 tbspoon

Procedure :

Marinate the chicken with yogurt for at least 1 hour.

Make a fine paste with the coriander leaves, mint leaves and green chillies.

Then mix the marinated chicken with that paste and other ingredients except chopped onion.

Heat oil in a pan over medium heat and fry the onion till it becomes translucent. Then add the chicken mixture to it.

Cover the pan with the lid and put the flame on low. Cook until the chicken gets tender and the gravy thickens as per your desired consistency.

Add the fresh cream at the end and give it a good stir.

Serve with roti, paratha, nan, pulao or rice.

Note :

  1. You can use spinach instead of mint leaves, if you are not a fan of mint flavour. In fact only coriander leaves can also serve the purpose very well.
  2. Use green chillies according to your taste.