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)

Continue reading

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

Continue reading

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

Continue reading

Mutton Rezala

 Among all the meat curries, ‘rezala’ caste an enchanting spell on me, that is hardly going to wither away with time. Not entirely sure of its origin rezala is crazily popular in Eastern India. It actually is a white creamy meat curry, attaining the colour due to the ingredients such as yogurt, cashew nut and poppy seed paste. When the pieces of mutton gets dipped into the gravy, it is pure aesthetic. The patches of fat coming with the meat floats on the gravy and makes it so tasty that it is not a crime to sip it just like chorba, the mughlai stew. Rezala goes down so very well with biryani but one can have it with roti or paratha also. However it takes its share of time to prepare and one needs to keep the patience which is worthy to say the least.

Mutton Rezala

Mutton Rezala

Continue reading

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

Continue reading

Egg Tarka

Mung Dal/lentil is somehow a coveted side dish for Bengalis although having almost a regular presence on the platter. It can be prepared in different ways, few of which I have already shared with you. However, ideally those preparations are all without the Cheelka or green cover and known as Dhuli Mung Dal. To me the whole green mung dal is known as only Tarka dal since childhood, which my mother use to turn into a lip smacking dish with roti and salad. Today I am sharing with you the same recipe with little moderation, that is the addition of scrambled egg which makes it smashing. Purely vegetarians however can omit the egg and enjoy the delightful Tarka which is a typical north Indian Dhaba dish as well 🙂

Egg Tarka

Egg Tarka

Continue reading

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

Continue reading

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

Continue reading

Chicken Tandoori

Chicken Tandoori is a very popular dish in Indian subcontinent. Chicken, marinated with yogurt and some spices, is generally roasted in a traditional cylindrical clay oven, called tandoor and thus inherited the name. It can be obviously prepared on barbeque grills. But I chose the electric oven for this recipe as I didn’t have either ‘tandoor’ or barbeque grill.

Chicken Tandoori

Chicken Tandoori

Continue reading

Kolkata style Fish Fry

The word ‘Fish fry’ means either shallow frying or deep frying the pieces of a fish coated with salt and some spices. But in Kolkatan lingo, fish fry is a special snack rather a starter made from Bhetki fish (Asian Seabass) fillet coated with breadcrumbs. One can just stop by any of the numerous road side snack bars in Kolkata and find the inexpressible pleasure with just a bite in the crunchy fish fry dipped in mustard sauce with a bit of salad.

During my stay in Europe I always missed the Bhetki fish and forced to substitute it with either Atlantic Seabass, Cod or Pangasius if I had any plan of making fish fries. This time I took the opportunity to the fullest for being in Kolkata and did not miss the chance to prepare Bhetki fish fry for one of my good friends during her visit to my place. She was most certainly impressed.

Kolkata style Fish fry

Kolkata style Fish fry

Continue reading

Mutton Chanb

“Mutton Chanb” is one of the most lucrative Mughlai foods, I have ever came across with. Perhaps I mentioned earlier that Kolkatans are crazy about Mughlai cuisine and one can find a number of traditional mughlai restaurants over the city. Whenever I get into any of these restaurants, the order is not complete without the famous “Mutton Chanb”. This dish is prepared with goat ribs cooked slowly with various spices, however I used lamb ribs here. The essence of Rose and Kewra water adds an exquisite aroma in the food which spreads all over and everyone knows that you are preparing something very special. In fact it is a rich preparation and not a-everyday-dish which you can make once in a while for some special occasion.

Mutton Chanb

Mutton Chanb

Continue reading

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.

Shami Kebab

‘Shami Kebab’ is a small patty composed of minced or ground meat mixed with Bengal gram lentils and spices. It is a very popular snack in India and features regularly in Pakistani and Afghan cuisine. In India it is generally prepared with mutton. However one can use any kind of meat like beef, chicken or lamb. Since mutton is unavailable at my current place, I used lamb mince to prepare these kebabs. They act as delicious starters to impress guests. 🙂

Shami Kabab

Shami Kebab

Ingredients for 12 pieces :

  1. Meat mince – 250 gm.
  2. Bengal gram or chana dal (soaked for 1 hr.) – 50 gm.
  3. Potato (medium size, cut into halves) – ½
  4. Onion (small, cut into large cubes) – ½
  5. Ginger-garlic paste – ½ tbspoon
  6. Cumin seed – ¼ tbspoon
  7. Dry red chilli – 3 to 4
  8. Whole gamar masala (Cinnamon stick – 1″, Clove – 3, Black cardamom – 1/green cardamom – 3 pods)
  9. Black pepper corn – 6-8
  10. Salt – ¼ tbspoon
  11. Chopped onion (medium size) – ½
  12. Chopped fresh coriander leaves – 2-3 tbspoon
  13. Chopped green chilli – 1
  14. Egg – 1
  15. Water – 1¼ cup
  16. Cooking oil to fry the kebabs

Procedure :

Take the ingredients from 1 – 10 & 15 in a large pot, mix well and put over gas on medium flame. As water starts boiling, cover the pan with a lid and put the gas on low-medium. Let it cook for 30-35 minutes, stir occasionally so that it doesn’t get brunt from the bottom . When the lentils get cooked and all of water evaporated, put the gas off. Let the mixture come to room temperature.

Now discard whole spices and dry red chillies from the mixture and grind it to a coarse paste.

Add ingredients 11, 12 & 13 to this meat paste and mix well. At this point the mixture remains little soft. Leave the mixture for 30 minutes and you will get the binding consistency.

Then wet your hand with little water and start making ‘Kebabs’ i.e. flat round shaped balls out of the paste. The size of them will depend completely up to you. I made 12 medium size kebabs, you can make larger or even smaller than that.

Making the Kababs

Making the Kebabs

Beat egg in a bowl and dip the kebabs into it.

Heat oil in a frying pan over medium flame and shallow fry the kebabs from both sides evenly until brown.

Serve hot with salad and tomato sauce.

Delicious Shami kebab is ready to be served

Delicious Shami kebab is ready to be served

Note :

  1. Make sure all of water evaporates from the meat mixture, otherwise your paste will be too soft and you won’t be able to make kebabs out of that mixture.
  2. I throw out the whole spices from the mixture before making the paste. However it is not mandatory and you can keep them with the mixture, if you like.
  3. You can store the kebabs into the refrigerator for one or two days and then fry while needed after defrosting. Keep the kebabs in layers separated by a plastic sheet in an air tight container.

Mutton Badam Pasanda

Pasanda is a Mughlai dish of meat in rich gravy. Raw meat, coated with yogurt and few spice seasonings, cooks itself in ‘dum’ i.e. in a closed vessel on low heat. The meat could be any of mutton, beef or chicken. And whenever almond nuts are used in the preparation; it is called ‘Badam Pasanda’.

As a Bengali I just love to eat any preparation of mutton. Here goat meat is generally known to us as Mutton. But unfortunately I don’t find goat meat here in Europe, so as an alternative, have to be content with Lamb meat. In fact this time I prepared the dish with lamb meat, which otherwise can well be replaced with mutton or chicken, following the same recipe.

As we all know “Mughlai food” is pretty rich in content, one should not have it just regularly. However during festive season, we can let our daily food habit break loose and compromise a bit. So we can enjoy ‘Mutton Badam Pasanda’ at our home during Durga Puja and perhaps either ‘saptami’ or ‘nabami’ would be ideal for it. 🙂

Mutton Badam Pasanda

Mutton Badam Pasanda

Ingredients to serve 4 :

  1. Boneless pieces of mutton – 400 gm.
  2. Garlic paste – 1 tbspoon
  3. Brown onion or Beresta out of 1 medium size onion
  4. Plain yogurt – 250gm.
  5. Melted Ghee/Clarified Butter – 3½ tbspoon
  6. Red chilli powder – 1½ teaspoon (adjust according to your taste)
  7. Black pepper powder – 1 teaspoon
  8. Cumin powder – ½ tbspoon
  9. Sugar – 1 teaspoon
  10. Clove – 2-3
  11. Cardamom – 2-3 pods
  12. Garam masala powder – ½ teaspoon
  13. Almond flake/slice – 2 tbspoon + extra for garnishing
  14. Salt to taste

Procedure :

Mix together the meat, garlic paste, yogurt, chilli powder, pepper powder, cumin powder, sugar, cloves, cardamom and ghee in a kadai or heavy bottomed frying pan.

Meat mixture

Meat mixture

Put the kadai on gas over very low flame and cover it with a lid. Let the meat cook on ‘dum’ i.e. in air tight condition on low heat. There is no need to add water, the meat will cook by yogurt, ghee and the water released by itself.

Grind the brown onion into a fine dust.

As the meat gets cooked (it took more than one hour for me) add brown onion powder, garam masala powder, almond flakes and salt. Give it a good stir and again let it cook for another 4-5 minutes putting the lid of the pan.

Now transfer the meat in a serving bowl and garnish with almond flakes.

It will be best served with ‘rumali roti’ (the thinnest bread in the world)  in my opinion. But making ‘rumali roti’ is not the easiest task and I didn’t try it at home yet. So I served mutton badam pasanda with Misti Pulao. It will be equally enjoyable with roti, paratha or puri.

Mutton badam pasanda with misti pulao

Mutton badam pasanda with misti pulao

Note :

  1. You can use whole almonds instead of flakes. Just peel and boil the almonds before using. I have almond flakes in my stock so I used that.
  2. Mutton takes time to get cooked. In order to cook it faster marinate it with green papaya paste overnight. Green papaya paste works as a natural meat tenderizer.

Prawn Cutlet

Prawn cutlet is the new addition to my cutlet or crockett family. Never have I thought that cutlets can be made of prawns. I wondered, prawns, how big they are, could not make cutlet. Then I learn the trick that one should spread the flesh like its two wings to give it a cutlet shape. Of course, you need the big sized tiger prawns for that.

Prawn cutlet is quite heavy as a snack with thick coated envelopes and thoroughly enjoyable with a sip of tea. Try it out.

Delicious Prawn Cutlet

Delicious Prawn Cutlet

Ingredients for 2 pieces :

  1. Tiger prawn – 2
  2. Onion (small) – ½
  3. Garlic – 1 or 2 cloves
  4. Ginger – less than ½” piece
  5. Green chilli – 2
  6. Coriander leaf paste – 1 tbspoon heap
  7. Tomato sauce – 1 tbspoon
  8. Vinegar – 1 teaspoon
  9. Mustard oil – 1 tbspoon
  10. Egg – 2
  11. Breadcrumbs to coat
  12. Flour – 1½ tbspoon
  13. Baking powder – ½ teaspoon
  14. Chilli oil – 1 tbspoon
  15. Sugar – 1 teaspoon
  16. Salt to taste
  17. Cooking oil for deep frying

Procedure :

Remove the shell and head of the prawns, keeping the tail intact. Devein and clean them properly. While deveining, make a deep slit along the center of the prawn and then flat it to give a triangular shape. Hammer the flattened prawns lightly with knife so that the ingredients can go well into it while marination.

Tiger prawns

Tiger prawns

After sliting & spreading the prawns

After sliting & spreading the prawns

Now make a smooth paste with onion, ginger, garlic and green chilies. In a small bowl mix the prepared paste with coriander leaf paste, tomato sauce, vinegar, mustard oil, ½ teaspoon sugar and salt.  Now spread this mixture on the open surface of the prawn and keep it in the refrigerator for at least 30 minutes.

After that, spread breadcrumbs on a plate and place the prawns with their bare surface on it. Now coat both the surfaces well with breadcrumbs. Press them by hand on flat work surface to give cutlet like shape. Use a knife to make the cutlets even, through the edges.  Beat a single egg in a bowl and dip the coated prawn into it and again cover with bread crumbs.

Prawns covered with spicy mixture

Prawns covered with spicy mixture

After the bread crumbs coating

After the bread crumbs coating

Now make a batter with flour, baking powder, chilli oil, remaining sugar, salt and water (as needed). The batter should not be too thick or thin.

Heat sufficient amount of oil for deep frying the cutlets over medium flame.

Now dip the cutlets into the prepared batter and fry as soon as the oil gets moderately hot. Take them out as they turn crispy and golden brown.

Serve them hot with tomato sauce or mustard sauce (kasundi) and salad.

Prawn cutlet is ready to be served

Prawn cutlet is ready to be served

Note :

  1. For making chilli oil, heat 1 tbspoon of oil over medium flame. Add 1 teaspoon red chilli flakes or 2 dry red chillies into it. After 2-3 minutes put the gas off, pour the oil in a bowl and let the chillies infuse into it for at least 1 hour. The longer you leave, the hotter oil will be.
  2. You can also add Mint leaf paste in the mixture for marination. I am not a big fan of mint flavour, so I skipped that.
  3. You can also skip the batter and fry only bread crumbs coated cutlet.
  4. The oil should be moderately hot while frying the cutlets otherwise the batter envelope will burn and the prawn inside will remain uncooked.

 

 

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.