BUTTER CHICKEN

Butter Chicken

Ingredients

• Boneless Chicken-1/2 K (Cut Into Strips)
• Cumin Seeds-1/2 Teaspoon
• Chopped Onion-1 Big
• Ginger Garlic Paste-1 Tablespoon
• Green Chilly-2
• Chopped Tomato-1
• Nuts-12-15
• Kashmiri Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-2 Tablespoon
• Kasoorimethi(Dried Fenugreek Leaves)-1 Teaspoon
• Ketchup-2 Tablespoon
• Fresh Cream-1/2 Cup
• Garam Masla-1/2 Teaspoon
• Salt-As Needed
• Oil-3 Tablespoon (For Frying)
• Butter-1 Tablespoon
• Chopped Coriander Leaves-As Needed

For Marination

• Ginger Garlic Paste-1 Tablespoon
• Kashmiri Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-1 Tablespoon
• Salt –As Needed

Method

STEP-1

Cut chicken into thin slices and apply ginger garlic paste, red chilly powder, coriander powder and salt.

STEP-2

Marinate for 1 hour and shallow fry in oil and set aside.

STEP-3

 In that fried oil add, cumin, onion and ginger garlic paste. Saute it.

STEP-4

Then add spices (red chilly powder, coriander powder and kasoorimethi)tomatoes, cashew nuts and cook covered with little water till everything is mashed up.

STEP-5

Then put it in a blender with enough water and make a paste.

STEP-6

Heat butter in a pan and pour the grinded paste along with 2 cups water.

Cook on medium flame.

STEP-7

Then add ketchup and fresh cream. Mix well.

STEP-8

Finally add chicken pieces along with gram masala and cook for 5 minutes in medium flame.

Sprinkle chopped coriander leaves.

GINGER CHICKEN

Ginger chicken

Ingredients

• For marination
• Pepper powder-1 ½ tablespoons (up to your spice level)
• Soya sauce-1 teaspoon
• Lime juice-1 ½ tablespoons
• Salt –as needed

For grinding

• Onion-3
• Ginger-1 (3 inch piece)
• Garlic-4-6

Other Ingredients

• Chicken-1/2 k
• Red chilly powder-1 tablespoon (up to your spice level)
• Green chilly-2 (slit)
• Soya sauce -1/2-1 teaspoon
• Ketchup-2 tablespoon
• Cornflour-1 ½ tablespoon
• Capsicum-1/4 cup

Method

STEP-1

Marinate the chicken with ingredients listed under “for marination”. (Pepper powder, soya sauce, lime juice and salt).

Set aside for 1-2 hours.

STEP-2

In a blender, put onion, garlic and ginger and make a paste. Set aside.

STEP-3

Heat oil in a pan and add the marinated chicken and fry it and set aside.

STEP-4

In same pan over medium heat, cook ginger, onion, and garlic paste stirring until raw taste goes out. Add green chilly, red chilly powder and a teaspoon of soya sauce; cook over medium heat.

STEP-5

In bowl mix corn flour and ¼ cup water.

Pour the corn flour mix to the pan and cook until thick, 3 to 4 minutes.

STEP-6

Add chicken and mix well.

Finally add ketchup and capsicum. Cook for 2-3 minutes on high flame.

EASY CHICKEN FRY

Easy Chicken Fry

Ingredients

• Chicken-1/2 K
• Kashmiri Red Chilly Powder-3 Tablespoon
• Turmeric Powder-1/2 Teaspoon
• Salt- As Needed
• Vinegar-1 Teaspoon
• Oil-For Frying
• Green chilly-For Garnishing

Method

STEP-1

Marinate the chicken with kashmiri red chilly powder, turmeric powder, vinegar and salt for a minimum of half an hour.

STEP-2

Shallow fry in oil . Fry till the chicken is tender and it gets a reddish brown colour.(in medium flame).Fry green chillies in that same oil.

Kashmiri chicken

Ingredients

• Finely Chopped Onion-3
• Tomato (Medium Size)-3 (Make A Paste)
• Kashmiri Whole Chilly-6-7(Soaked Overnight and Make a Paste)
• Kashmiri Red Chilly Powder-1 1/2 Teaspoon
• Coriander Powder-2 Teaspoon
• Turmeric Powder-1/4 Teaspoon
• Ginger Paste-1/2 Teaspoon
• Garlic Paste-1/2 Teaspoon
• Jeerah (Small)-A Pinch
• Garam Masala-1 Teaspoon
• Nuts Paste-2 Teaspoon
• Kismis Paste-2 Teaspoon
• Chopped Coriander Leaves-As Needed
• Fried Nuts and Kismis –For Garnishing
• Oil-For Frying

For Marination

• Chicken-1k
• Jeerah (Small)-A Pinch
• Kashmiri Red Chilly Powder-3 Teaspoon
• Coriander Powder-3 Teaspoon
• Turmeric Powder-1/2 Teaspoon
• Ginger Paste-2 Teaspoon
• Garlic Paste-2 Teaspoon
• Egg (Beaten)-1
• Garam Masala-1 Teaspoon
• Salt-As Needed

Method

STEP-1

Marinate the chicken for 1 hour with the ingredients of “for marination”.

STEP-2

In a kadai, half cook the marinated chicken (in medium flame).

STEP-3

Take the chicken pieces out and fry in oil. (Keep the gravy aside)

Keep the fried chicken pieces aside.

STEP-4

Take another kadai, pour the same fried oil. Then saute onions until it become golden brown.

STEP-5

Add ginger garlic paste, saute again

STEP-6

Then add tomato paste saute for 2 minutes.

STEP-7

Add spices. (Turmeric powder, whole red chilly paste, coriander powder, kashmiri red chilly powder, garam masala and jeerah).Mix well. Cook until oil is released from the masala.

STEP-8

Add kismis paste and mix well.

STEP-9

Then add chicken gravy (already kept) along with fried chicken pieces and ½ cup of water.

Cover the kadai and cook in medium flame until the gravy thickens.

STEP-10

Add nuts paste and coriander leaves. Cook for 2 minutes.

Garnish with fried nuts and kismis.

Serve hot.

NADAN CHICKEN CURRY

Nadan chicken curry

Chicken curry is a common delicacy in South Asia. A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.   Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Today I am sharing a nadan chicken curry .Coconut bites are used in this recipe. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. 

 Ingredients

• Chicken -1/2 k
• Coconut Oil -2 Tablespoon
• Shallots-1 Cup
• Sliced Onion-1
• Curry Leaves-2 String
• Whole Red Chilly-4-5
• Coconut Bites-1 Hand Full
• Sliced Ginger-1 Pieces
• Sliced Cloves-4
• Salt- As Needed
• Fenugreek Seed – A Pinch

For The Masala Paste

• Shallots-1 Cup
• Turmeric Powder-1/2 Teaspoon
• Kashmiri Red Chilly Powder-2 ½ Teaspoon
• Coriander Powder-1 ½ Tablespoon
• Jeerah (Big)-1 Tablespoon
• Cinnamon-1
• Cardamom-5-6
• Cloves-4-5
• Star Anise-1

Method

STEP-1

Grind all ingredients listed in “for the masala paste” by adding little water.

STEP-2

In a pot pour coconut oil and splutter fenugreek seeds.

STEP-3

Then add whole red chilly along with coconut bites and curry leaves .Mix  and saute well.

STEP-4

Add onion, shallots and ginger garlic paste, saute it until onion become soft and translucent.

STEP-5

Add grinded paste along with ½ cup of water. Boil it until the raw smell of masala goes out.

STEP-6

Add chicken pieces along with salt. Close the lid and cook the chicken in medium flame by stirring occasionally.

Finally sprinkle curry leaves and serve hot.

HOMEMADE CHICKEN BROAST

Homemade Chicken Broast

Ingredients

• Chicken With Skin-6 Pieces
• Pepper Powder-1 Tablespoon
• Salt -As Needed
• Lemon Juice-1Tablespoon
• Egg-1

CHICKEN TIKKA

Chicken Tikka

Ingredients

• Onion (Cubed)-1/2
• Tomato (Cubed)-1(remove the seeds and pulp)
• Capsicum (Cubed)-1
• Skewers-4

CHICKEN MASALA

Chicken Masala

Prep Time           Cook Time          Ready in              Serves                  

15 min                 20 min                  35 min                 3-4

Ingredients

• Chicken -1/2 k
• Chopped onion-3
• Crushed garlic-4-5 cloves
• Crushed ginger-1 piece
• Green chilly(slit)-2

COOKER CHICKEN BIRIYANI

Cooker Chicken Biriyani

Ingredients

• Jeerekashala rice - 4 cups
• Water - 6 cups
• Chicken -1 kg
• Cloves-6
• Cardamom-4
• Cinnamon-1

NADAN CHICKEN CURRY

Chicken curry

Ingredients

• Chicken -1 k
• Chopped tomato -1
• Salt –as required

HYDERABADI CHICKEN BIRIYANI

Hyderabadi Chicken Biriyani

This is easier than any other biryani since it needs no sauting of spices or meat. Just mix all the ingredients and cook. To get an authentic flavor and taste, do use all the mentioned ingredients and if desired can substitute ghee for oil. Chicken can be marinated the previous night and refrigerated to make the best flavorful biryani.

Ingredients

For Marination

• .Chicken-1kg
• .Green chilly-4(sliced)
• .Garam masala powder- 2 tsp
• .Garlic-ginger paste-2 tbsp(each)
• .Curd- 2 cups
• .Turmeric powder- 1 pinch
• .Salt-As per taste
• .Kashmiri red chilli powder- 2 tbsp(as per your spice level)
• .Chopped corinder leaves -few

For Rice

• .Basmati rice-4cup((soaked for 20 to 30 minutes, drain and set aside)
• .Cumin seeds (jeera)- 1 tsp
• .Cardamom-5
• .Bay leaves-2
• .Cloves-6
• .Cinnamon-2

For Layering

• .Mint leaves,chopped-1 bunch
• .Coriander leaves,chopped-1 bunch
• .Fried nuts and raisins-few
• .Fried onion-1
• Turmeric powder-a pinch (mix in 1tsp water for yellow color)/food color
• .Garam masala powder-for layering

Extra Addings

• .Oil and vegetable ghee- 5 tbsp
• Onion(lengthily sliced)-3big
• .Ghee -1tbsp

Method

STEP-1

.Add all the marinating ingredients to a bowl. Mix them well to make a paste.

.Allow it to sit for overnight in the fridge or for at least 2 hours.

STEP-2

Fry thinly sliced onions until golden brown (2 cup) in oil and vegetable ghee mix.Kept aside.

STEP-3

.Add the marinade chicken to a heavy bottom pot. Sprinkle fried onions(2 cup), half of chopped coriander and mint leaves. Add 1 tbsp ghee and mix it.

.Half cooks the chicken and kept aside.

STEP-4

.Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till 3/4 cooked. Drain it.

STEP-5

.Layer the rice over the cooked chicken.

.Add fried onions, nuts, raisins, mint and coriander leaves. Sprinkle garam masala.

STEP-6

. Layer the rice again.

.Sprinkle fried onions, nuts, raisins, mint and coriander leaves and garam masala.

STEP-7

. Pour the saffron milk/turmeric water.

STEP-8

.Use a foil to cover the rim. You can also use a thick clean kitchen cloth. Or make dough and stick to the rim of the pot.

.Cover the pot with a lid. If using dough, make sure the lid sits on the dough.

STEP-9

.Lower the flame to very low and cook for 20 minutes. Switch off the stove and let it rest for sometime

STEP-10

. Fluff up the rice gently and serve.

HYDERABADI CHICKEN BIRIYANI

EASY CHICKEN BIRIYANI

Easy Chicken Biriyani

Biryani is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables.

Ingredients

• .Rice-4cup
• .Cardamom-4-5
• .Cinnamon -1 stick
• .Cloves-4-5
• .By leaves-1
• .Salt-as required

For marination

• .Chicken-1k
• .Crushed ginger-1 big piece
• .Crushed garlic-7-8 cloves
• .Crushed green chilly-5-6
• .Chopped Tomato-3
• .Pepper powder-1tsp
• .Coriander powder -1tsp
• .Red chilly powder-1tsp(up to your spice level)
• .Sour yougurt-1/2 cup
• .Lemon-1(squeeze juice from one lemon)
• .Garam masala powder-1tsp
• .Salt-as required

For layering

• .Fried onion-1
• .Fried nuts and raisins-few
• .Garam masla powder-1tbsp
• .Chopped coriander leaves-few
• .Ghee-2tbsp

Method

STEP-1

.Wash the rice and soak it in water for about 15 - 20 minutes.

STEP-2

.In a stove pot/skillet heat some water. Add salt and whole spices to it.
.As soon as it comes to a boil add the rice. Cook it partially and keep aside.

STEP-3

.Wash chicken and drain excess water.

.In a bowl add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15-30 minutes)

STEP-4

.Add the marinated chicken into a heavy bottomed pan and cook for 10 minutes.

STEP-5

.Mix 1tbsp of ghee with the chicken.

STEP-6

. Start by layering the chicken at the bottom of the dish.

STEP-7

.Fluff up the Rice and add a layer of it on top of the chicken with half of the rice.

STEP-8

.Layer fried onion, nuts , raisins,1 tbsp ghee ,garm masala ½ tsp and chopped coriander leaves on the rice layer.

STEP-9

.Next spread the balance of rice.

STEP-10

.Again layer with fried onion,nuts ,raisins ,1 tbsp ghee ,garm masala ½ tsp and chopped coriander leaves on the rice layer.

STEP-11

.Drizzle with a little bit of turmeric water for the yellow color.

STEP-12

.Cover with an air-tight lid or a foil .Cook in low flame for 20 minutes.

TIP

• .Adjust spices to your taste.

EASY CHICKEN BIRIYANI

CHICKEN MULAKITTATHU

Chicken Mulakittathu

Ingredients

• .Chicken-1 k
• .Onion-2(sliced)
• .Crushed ginger-1 big
• .Crushed garlic-4-5 cloves
• .Green chilly-3(slit)
• .Kashmiri Red chilly powder-3tbsp(up to your spice level)
• .Turmeric powder-1/4tsp
• .Garam masala powder-1/2tsp
• .Chopped tomato-1 big
• .Salt-as required
• .Chopped coriander-few
• .Curry leaves -1 string

Method

STEP-1

.Crush ginger and garlic using mortar and pestle.

STEP-2

.Heat oil in a large pot or pan. Fry onions, ginger, garlic and chilies on medium flame till onions start to brown slightly. This should take a little above 12 minutes.

STEP-3

.To the onions, add chili powder, garam masala powder and turmeric powder sauté for a couple of minutes on low flame.

STEP-4

.Add tomato, sauté until it become a fine paste.

STEP-5

.Add a splash of water and cover and cook for two more minutes.

STEP-6

. Add chicken ,1 1/2 cup water and salt and mix well. Cover and cook till chicken is done. If you find the sauce to be too runny, boil over high heat without the lid on to thicken it. Adjust seasoning.

STEP-7

.Sprinkle over chopped coriander and curry leaves and mix through.

STEP-8

.Serve hot with plain rice, ghee rice or flat bread

CHICKEN MULAKITTATHU

CHICKEN CURRY IN COCONUT MILK

Chicken Curry in Coconut Milk

There are so many variations to a coconut milk chicken curry. 

Coconut curry chicken is not only a super flavorful dish, but it’s also one of the healthy food being easy to cook at the same time.

Prep Time           Cook Time          Ready in              Serves                  Cuisine

15 min                  20 min                  35 min                  3-4                          Kerala

Ingredients

• .Chicken-1/2 k
• .Sliced onion-1 big
• .Green chilly-2
• .Ginger -1 piece
• .Garlic-2-3 cloves
• .Tomato chopped-1/2
• .Turmeric powder-1/4tsp
• .Coriander powder-1tbsp
• .Red chilly powder-1/2tsp
• .Pepper powder-1tsp
• .Garam masala-1/2tsp
• .Curry leaves-1 string
• .Water-11/2 cup
• .Thick coconut milk-1/2 cup
• .Salt-as required

Method

 STEP-1

.Heat oil in a wide pan and add the sliced onions. Fry until translucent.

STEP-2

 .Grind the green chillies, garlic, and ginger together coarsely.

 STEP-3

 .Add the spice powders – chilli powder, coriander powder, turmeric powder and pepper powder , to the fried onions. Sauté for few seconds.(it will be better adding spice powders one by one and sauté it)

 STEP-4

.Add the ground chilli paste and tomatoes. Close the lid and sauté it until it turns a paste.

 STEP-5

.Add the cleaned chicken pieces to this, along 11/2 cup of water. Add salt. Bring this to boil.

.Close the lid and cook in low flame,10-15 min.

STEP-6

.Then add garam masala powder ,curry leaves and thick coconut milk to the chicken.

 .Do not boil for too long after the thick coconut milk is added. 

.If you feel the gravy is too watery, boil the curry in an open pan before adding the thick coconut milk.

CHICKEN CURRY IN COCONUT MILK