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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Chicken Nuggets

Chicken nugget qualifies to be a cute form of non-veg appetizer which can readily be served with tea or coffee in the evening snack. It is a suitable successor to my earlier post of Chilli Cheese Nuggets. The best part about chicken nugget is that it can be preserved for weeks in the freezer to be taken out at the right time, deep fried and served immediately. Moreover, it requires only a handful of ingredients with hardly much time to prepare.

Chicken Nuggets

Chicken Nuggets

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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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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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Spaghetti with Parsley Chicken

I am back with pasta after ages. This time it is the naughty spaghetti with chicken slices and parsley herbs. An absolute delight for non-vegetarians who love pasta. It seems that this recipe satisfies each of your taste buds without going wild. It is a bit of gingery, a bit of lemony with a flavour of olive oil and butter too. Can be made quick and consumed even quicker. Don’t worry if you are not having parsley, coriander leaf would be a smashing alternative too. Enjoy.

Spaghetti with parsely chicken

Spaghetti with parsley 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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Kolkata style Chicken Biryani

Biryani ranks at the top of my favourite food list. Whenever there is a special occasion in my house, the very first dish comes to my mind is Biryani. It is a very well known Mughlai dish, cooked with meat and rice in dum, adored all over the sub-continent. However, Vegetable biryani is also well accepted among vegetarians.

Biryani should ideally be prepared in dum, where the meat and rice are cooked together in an air tight container over low flame. I already posted the recipe of dum biryani which is cooked with raw meat and known as Chicken Kachchi Biryani. However, one who is giving it a first try can have a doubt if the meat is properly cooked or not. So this time I am sharing with you an easier version of dum biryani which is followed in most of the biryani houses in Kolkata. The difference with the earlier version is that here, the meat is already cooked before putting over dum with rice. The result is by no way inferior to the Kacchi typed biryani.

Kolkata style Chicken Biryani

Kolkata style Chicken Biryani

Ingredients to serve 4 :

  1. Chicken thigh – approx. 700-800 gm.
  2. Basmati rice – 400 gm.
  3. Potato (large) – 2
  4. Hard boiled egg – 4
  5. Beresta (out of 3 medium-sized onion)
  6. Plain yogurt (beaten) – 3-4 tbspoon
  7. Ginger-garlic paste – 1 tbspoon (heaped)
  8. Lime juice – 1 tbspoon
  9. Red chilli powder – 1 teaspoon
  10. White pepper powder (samorich) – ½ teaspoon
  11. Biryani Masala – 1½ tbspoon
  12. Cloves – 5-6
  13. Green cardamom – 5-6 pods
  14. Alubukhara/dried plum – 2-3 (I didn’t have that, so I skipped)
  15. Milk powder or Khoya/Mawa – 2 tbspoon (heaped) (I used milk powder)
  16. Rose water – ½ tbspoon
  17. Kewra water – 1 tbspoon
  18. Few strands of  saffron (soaked in 2 tbspoon warm milk)
  19. Milk – 1 cup of a large coffee cup
  20. Salt to taste
  21. Ghee/Clarified butter (melted) – 3 tbspoon
  22. Cooking oil – 3-4 tbspoon
  23. Wheat flour – 1 cup

Procedure :

Cooking Chicken and Rice :

Marinate the chicken with salt, ginger-garlic paste, yogurt, chilli powder, white pepper powder, 1 tbspoon of biryani masala, ½ tbspoon kewra water and 1 tbspoon of cooking oil for minimum 2 hours. (For best result marinate the chicken overnight).

Peel the potatoes and cut them into two halves, coat with salt and turmeric powder and boil them till half-cooked. (I cooked them in microwave and it takes around 8 minutes. You can also fry them in oil till half-cooked.)

Also smear the boiled eggs with salt and turmeric powder and shallow fry in 1-2 tbspoon of oil.

Heat 1 tbspoon of oil in a frying pan or kadai over medium flame. Add the marinated chicken and half of the beresta into it. Cook till oil separates from the mixture, then add approx. 1½ cup of hot water into it. Cover the pan with a lid and let the chicken get cooked. As chickens become tender, remove them from the pan and keep aside, reduce the gravy to ¾ of a cup.

Wash and soak the rice in cold water for at least 10 minutes. Then bring to boil sufficient amount of water in a pan. Add drained rice, salt (approx. 2½ teaspoon), green cardamom and cloves. Cook the rice till it is 50% done. Drain the water and discard whole spices from cooked rice, keep it aside.

Make a soft dough by wheat flour and water.

Assembling Chicken & Rice for Dum :

Now grease a heavy bottomed pan or preferably a “Handi” (a deep, narrow-mouthed cooking vessel) with ½ tbspoon of ghee. Pour the chicken gravy/broth into it. Add lime juice, alubukhara, remaining biryani masala, 1 tbspoon of ghee, ½ cup of milk and the chicken pieces, mix them well.

Place the potatoes over the chicken and sprinkle over remaining beresta.

Now spread half of the rice over it. Spread saffron milk, rose-water, kewra water, milk powder and remaining ghee over the rice.

Then spread the remaining rice and milk at the top and place the eggs over it.

Cover the pan with a lid and seal with the dough to make it air tight. Now put a “tawa” on medium-high flame and place the sealed pot containing the meat & rice over it, cook for 6-8 minutes and then put the flame on low. Cook for another 30-35 minutes till rice get properly cooked. Check for the liquid at the bottom, whether it is completely dried out.

Cooking meat & rice in dum

Cooking meat & rice in dum

Serve hot with salads and raita.

Chicken Biryani is ready to be served

Chicken Biryani is ready to be served

Note :

  1. Try to use less weight chicken thighs. It is better if the total weight of 4 chicken thighs is to 700-800 weight.
  2. You can also use food colour for colouring the rice. Even ½ teaspoon of turmeric powder mixed with 2 tbspoon of milk can also serve the purpose well. Sprinkle it over the first layer of rice.

Thai Red Chicken Curry with Bamboo Shoots

These days I am in love with the Thai chicken curries just because of their simplicity. They are less spicy and less time consuming too, only you need to gather few ingredients to have the authentic taste. And I simply adore the Thai signature of having coconut flavour with lemon grass and Kaffir lime leaves in the gravy.  Few days back I shared with you the Thai Green Chicken Curry. Now this is a turn for red chicken curry, essentially quite in the same line of its green counterpart. Hope it will add variation to your already stout chicken preparation list.

Red Chicken Curry with Bamboo Shoots

Red Chicken Curry with Bamboo Shoots

Ingredients to serve 2 – 3 :

  1. Boneless chicken breast portion (diced) – 250 gm.
  2. Coconut milk – 500 ml.
  3. Thai fish sauce – 1 tbspoon
  4. Granulated sugar – ½ tbspoon
  5. Canned bamboo shoot (drained, rinsed and sliced) – about 120 gm.
  6. Kaffir lime leaves (torn) – 2-3
  7. Salt and ground black pepper
  8. Chopped fresh red chillies and kaffir lime leaves to garnish

For the red curry paste :

  1. Coriander seeds/powder – ½ teaspoon (I used powder as I didn’t have coriander seeds)
  2. Cumin seeds – ¼ teaspoon
  3. Fresh red chillies (seeded and coarsely chopped) – 6 – 7
  4. Shallots (thinly sliced) – 2
  5. Garlic (chopped) – 1 clove
  6. Fresh ginger (chopped) – ½ tbspoon
  7. Lemon grass stalks (chopped) – 1
  8. Kaffir lime leaves (chopped) – 1-2
  9. Fresh coriander roots – 2 (I didn’t find it, so used coriander stem)
  10. Black peppercorn – 5
  11. Good pinch of ground cinnamon
  12. Turmeric powder – ½ teaspoon
  13. Shrimp paste – ¼ teaspoon
  14. Salt – ½ teaspoon
  15. Vegetable oil – 1 tbspoon
Ingredients

Ingredients

Procedure :

To make curry paste dry roast coriander seeds/powder and cumin seeds for 1-2 minutes, then put in a mortar or food processor with all the remaining ingredients except the oil. Pound or process to a paste. Add the vegetable oil, little at a time, mixing or processing well after each addition. Now your curry paste is ready to use.

Pour half of the coconut milk into a large, heavy pan. Bring to boil over medium heat, stirring constantly until the coconut milk has separated.

Add 1½ tbspoon of the red curry paste and cook the mixture, stirring constantly, for 2-3 minutes until the curry paste is thoroughly incorporated.

Add the diced chicken, fish sauce and sugar to the pan. Stir well, then lower the heat and cook gently for 5-6 minutes, stirring until the chicken changes colour and is cooked through. Take care that the curry does not stick to the base of the pan.

Pour the remaining coconut milk into the pan, then add the sliced bamboo shoots and torn lime leaves. Bring back to the boil over medium heat, add salt and ground black pepper.

As the gravy thickens to your desired consistency put the gas off and spoon the curry into a serving dish, garnish with chopped chilli and lime leaves.

Serve with any Thai rice.

Note :

  • The remaining red curry paste can be kept in a closed jar in the refrigerator for up to 3 months.
  • If you want more red colour in your curry, then use few dry red chilli/Kashmiri red chilli powder in the curry paste.
  • Straw mushrooms can be used instead of, or as well as, bamboo shoots.

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.

 

Chicken Cutlet

“Chop & Cutlets” are famous in Kolkata with its history dating back to many decades. These traditional evening snacks are usually served to the guests along with the sweets. Nowadays although various fast foods have come up in the market, Cutlets remain to be as popular as they used to be.

Cutlets are made in different way in different cuisines. The Indian version of meat cutlet is to fry, either cooked or uncooked, spiced meat covered with a batter or bread crumbs.

Here, I am sharing with you the recipe of Chicken cutlet in Kolkata style. This recipe is followed by a famous snacks corner in Kolkata. It is a very simple and less ingredient recipe. I am very lucky to get hold of this one in youtube and thus I can enjoy it sitting far away from Kolkata. It is a very small attempt to miss my city a bit less. 🙂

Chicken cutlet

Chicken cutlet

Ingredients for 2 pieces :

  1. Raw chicken keema/Chicken mince – 100 gms.
  2. Ginger paste – ½ teaspoon
  3. Garlic paste – ½ teaspoon
  4. Finely chopped onion – 1 tbspoon
  5. Chopped green chilli – 1 or 2
  6. Black pepper powder  – ½ teaspoon
  7. Tomato Sauce – ½ tbspoon
  8. Sugar – ¼ teaspoon
  9. Pinch of Ajinomot or MSG (optional)
  10. Salt to taste
  11. Mustard oil – 1 tbspoon
  12. Egg – 1
  13. Bread crumbs
  14. Cooking oil for deep-frying.

Procedure :

Mix the chicken keema with the above ingredients except egg, bread crumbs and cooking oil. Keep the mixture in refrigerator for 1 hour.

Beat the egg with salt and a pinch of pepper powder.

Now divide the chicken mixture into two parts and give them a flat round shape. Coat each ball with bread crumbs and then dip into the beaten egg. Again coat them with the bread crumbs.

Coating the chicken balls with bread crumbs and egg

Coating the chicken balls with bread crumbs and egg

Now on flat work surface press them by hand to give the cutlet shape. Use a knife to make the cutlet even through the edges.

Perfect cutlet shape :)

Perfect cutlet shape 🙂

Now heat sufficient amount of oil in a frying pan and deep fry the chicken cutlets into it. Transfer them on a paper towel to soak the excess oil. Serve with salad and sauce.

Chicken cutlets ready to serve :)

Chicken cutlets ready to serve 🙂

Note :

  1. If you find it difficult to make a cutlet shape, give them just a flat round shape.
  2. If your chicken mixture is too soft to bind, add 1 tbspoon of corn flour into it.
  3. You can also refrigerate the cutlets for 30 minutes before frying, so that it can set properly and does not break while frying.

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.

 

 

 

 

 

Spicy Chicken Muffins

Muffins are essentially regarded as a sweet form of small cakes, originated in America. The word “muffin” used to bring into my mind, either the images of dark brown chocolate muffins or those with vanilla flavour, lighter in colour. However, I discovered recently from the cookbooks that muffins can be savoury too and to my delight, small bits of chopped chicken can be imparted into!!! So, here I present the new recipe called “chicken muffins”, which is a departure from the usual muffin recipe and a sheer delight for all the non-vegetarian snack lovers.

Spicy chicken muffins

Spicy chicken muffins

Ingredients to serve 12 :

  1. Sunflower oil – 125 ml + extra for oiling
  2. Chopped onion – 2
  3. Chopped spring onion – 3
  4. Small fresh red chilli (seeded and finely chopped) – 1
  5. Skinless, boneless chicken thighs (chopped into small pieces) – 3
  6. Paprika – 1 teaspoon
  7. Self-raising flour – 300 gm.
  8. Baking powder – 1 teaspoon
  9. Large egg – 2
  10. Lemon juice – 1 tbspoon
  11. Grated lemon rind – 1 tbspoon
  12. Soured cream – 125 ml.
  13. Plain yogurt – 125 ml.
  14. Salt and pepper

Procedure :

Oil muffin tin with sunflower oil.

Heat a little of the remaining oil in a frying pan, add the onions, spring onions and chilli. Cook over low heat stirring constantly, for 3 minutes. Remove from the heat, lift out the onions and chilli and set aside.

Heat a little more of the remaining oil in the frying pan, add the chicken, paprika and little bit of salt and cook, stirring, over medium heat for 5 minutes. Remove from the heat and set aside.

Sift the flour and baking powder into a large mixing bowl, sprinkle over salt and pepper.

In a separate bowl, lightly beat the eggs, then stir in the remaining oil and the lemon juice and rind. Pour in the soured cream and the yogurt and mix together.

Liquid, dry and fried mixtures

Liquid, dry and fried mixtures

Add the egg mixture to the flour mixture, then gently stir in the onions, spring onions, chilli and chicken. Do not over stir the batter, it is fine for it to be a little lumpy.

Final batter

Final batter

Divide the batter evenly between the cups in the muffin tin (they should reach the top), then transfer to a preheated oven, 190°C / 375°F. Bake for 20 minutes, or until risen and golden. Remove the muffins from the oven and serve warm.

Just baked chicken muffins

Just baked chicken muffins

Note :

  1. If you are using plain flour instead of self-raising flour then add ½ teaspoon of baking soda into the dry ingredient mixture.