Showing posts with label Chicken Recipes. Show all posts
Showing posts with label Chicken Recipes. Show all posts

Wednesday, November 21, 2018

Chicken Onion Curry

Serving- 5

Ingredients

1 Whole Chicken, cut into medium sized pieces
1 Onion, finely chopped
1/2 tsp Turmeric powder
1 tsp Chili powder
1/2 tsp Garam masala powder
1 tsp Coriander powder
4 tsp Oil
Salt
1 cup Water

For Masala 1
1 tsp Oil
1 Onion, finely chopped
2 Red Chillies

For Masala 2
6 Garlic cloves
1 small piece Ginger
2 stick Cinnamon
4 Cloves
4 Cardamom
1 Star Anise
1/2 tsp Poppy Seeds
1/4 cup Coconut,

Method


  • Heal 1 tsp oil in a pan. Fry onions until it turns brown. Add chilies and saute for few seconds. Grind them to a fine paste
  • Next, grind all the ingredients listed under "Masala 2" to a fine paste. Add water as needed. Set aside
  • Next, heat oil in a pan. Add onions and saute until it softens. Then add chicken, turmeric powder, chili powder, garam masala powder and coriander powder. Cook for 10 minutes. 
  • As meat cooks, add previously ground "Masala 1" and "Masala 2" paste. Add salt
  • Cook for 30-40 minutes


Wednesday, April 2, 2014

Pudina Chicken Fry | Mint Chicken Fry


Chicken is slow cooked in mint puree until it is juicy and tender. This recipe has bursting flavors of mint, cinnamon, cloves, green chilies, onion, ginger and garlic.

Pudina chicken fry is refreshing with flavors and is fried succulent to perfection. 


Ingredients

1 Kg Chicken, cut into bite sized pieces 
1 Onion, thinly sliced
2-3 sprigs of Curry leaves
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
4 tsp Coriander powder
4 tsp oil

For Masala - 
1 Large bunch of Mint (pudina)
8 - 10 Green Chilies
2 Medium sized onion, cubed
1 Cinnamon stick
4 Cloves
1 inch piece of Ginger
4 Garlic cloves
1/2 tsp Fennel seeds

Method

  • In a heavy bottomed dish, heat oil. Add onions, curry leaves; and saute until it is transparent

  • Add turmeric powder,  and pepper powder
  • Add Chicken and mix well

  • Make puree of all the ingredients listed under Masala

  • Return the masala to the dish and add coriander powder. Mix well until masala is coated over chicken.  Cover the dish and cook in low heat for 30 min. Adjust salt as per taste and cook for another 30 minutes

  • Serve hot with rice or roti 


Wednesday, January 8, 2014

Koli Saaru | Chicken Curry


A recipe that needs no introduction. Koli Saaru (chicken curry) is a power house delectable and a tantalizing recipe from Karnataka.  

Saaru is essentially made from sambhar powder. Saaru (or the curry) is very soupy  in consistency and the curry itself is prepared with coconut, Khus Khus (poppy seeds), onions which is mildly flavored with cilantro. The chicken cooks in its own broth until it is tender and just falls off the bone. 

Ingredients

1 Kg Bone-in Chicken
1 Onion, finely chopped
5 tsp Oil 

For the masala
1/2 cup of Coconut
3 tsp Sambhar powder
1 tsp Khus Khus (poppy seeds)
1 tsp Roasted Bengal gram
5 Cloves of Garlic
Small piece of Ginger
1 Tomato, cubed
1 Large Onion, cubed
1 small bunch of Cilantro
1 stick of Cinnamon
2 pods of Cardamon
4 Cloves
1/4 tsp Turmeric powder
1/4 cup  Oil

Method

  • In a large skillet, toast khus khus on medium heat and keep it aside

  • Next, heat oil and saute onions, ginger, garlic and cilantro until it is brown

  • Make a smooth paste of all ingredients -toasted khus khus, fried onion-garlic-ginger-cilantro, and remaining ingredients listed under masala

  • Again heat oil in the skillet, add onions and saute until it is transparent. Now add the chicken and saute for 5 minutes

  • Return the masala to the skillet and saute for another 5 minutes until masala is nicely coated the chicken. Add 4 cups of water, Season it with salt  and cover the vessel. Cook on medium heat for 25-30 minutes until meat is tender

  • Serve hot with idly, ragi ball, akki rotti or rice





Thursday, December 19, 2013

Chicken Manchurian


How about sizzling spicy appetizer in evening? Sounds like fun!!
Chicken Manchurian - a great Indo-Chinese full filling appetizer just enough to satisfy a chicken lovers appetite.  Its delicious and toothsome :-)

Ingredients

For Chicken fritters
250 gms Boneless chicken, cubed
1 cup of Corn flour
1 tsp Paprika
1/2 tsp Black pepper powder
1/2 cup of White vinegar
Salt
Oil for deep frying

For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
Salt
4 tsp oil

Method

For Chicken fritters-
  • In a mixing bowl, mix together chicken, corn flour, paprika, pepper, vinegar and season it with salt. Leave it for 15 minutes in refrigerator (if vinegar is not enough to bind all ingredients, you can add little water
                                            
  • Heat oil for deep frying
  • Gently drop marinated chicken in hot oil. Fry evenly until it turn deep red color. Use an absorbent paper to drain excess oil
For Manchurian-
  • In a wok, heat oil. when it turns smoky; add green chilies, curry leaves, garlic, onions and bell pepper. Give it a little (do not cook vegetable. Crunchier, it tastes better)


  • Add soy sauce, vinegar, ketchup and aginomoto. Mix well

  • Add fried chicken and give it a toss on high heat until all the sauce is perfectly coated

  • Serve hot




Wednesday, December 18, 2013

Baby Corn Manchurian


An Indo-chinese recipe where deep-fried baby corn is perfectly blended in a Chinese sauce. It is a delicious appetizer can be perfectly paired with fried rice or noodles.  

Today, Indo-Chinese cuisine has become an intrinsic part of modern society in India and has become immensely popular among young crowd. 

Ingredients

For the fritters-
12 Baby corn, cut into 1 inch pieces
1 cup of corn flour
1 tsp paprika
1 tsp Ginger-Garlic paste
Salt
Oil for deep frying

For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
Salt
4 tsp oil

Method

For the fritters
  • In a mixing bowl, mix baby corn, corn flour, paprika, ginger- garlic paste and season it with salt. Add little water just enough to bind all the ingredients

  • Heat oil for deep frying
  • Gently drop baby corn in fryer. Fry until it turns deep red color. Use an absorbent paper to drain excess oil

For Manchurian
  • In a wok, heat oil. When it is smoky; add garlic, curry leaves, green chilies, onions  and bell pepper. Give it a little stir ( dont cook veggies. More crunchier it tastes better!!)

  • Add ketchup, soy sauce, white vinegar and aginomoto. Mix well and 

  • Add baby corn. On high heat toss all the ingredients. Season with little salt if required

  • Serve hot
     




Thursday, October 31, 2013

Pepper Chicken


Boneless chicken is cooked with thick onion gravy spiced up with lots of pepper is a fantastic treat for a party weekend. I love this recipe so much that, I have ended up making it almost every week. And of course not forget, this is another recipe which I learnt from my mother-in-law Mrs. Mohana Gopi. 

This is also a comfort food during holiday season with long and cold winter nights.  It can be served either as appetizer with reduced gravy or served  on top hot rice with lots of gravy. Also, pepper chicken is an excellent treat for meat lovers!!


Ingredients

500 gms Boneless chicken, cut into 1 inch pieces
1 onion, thinly sliced
1/2 tsp turmeric powder
1 tsp Pepper powder
4 tsp Oil
Salt

For the gravy:
2 Onions, cubed
4 Garlic cloves
1/2 inch Ginger

Method

  • Make a smooth paste of onions, garlic and ginger using a blender
  • In a skillet, heat oil. when it turns smoky, add onions; sautee until it turns transparent
  • Add the chicken, turmeric powder and pepper powder. Stir to coat
  • Return the onion paste to skillet and mix well. Cook in medium-low heat for 10 minutes
  • Adjust salt as per taste and cook for another 15 to 20 minutes (see note)
  • Serve hot
Note:
Cover the skillet if you want more gravy and add 1/2 cup of water or chicken broth. If you dont want gravy , then cook chicken without covering skillet in low heat.

Additionally, bell pepper can also be added.


Tuesday, September 10, 2013

Murg Hara-Bhara Kebab



I have been planning to make a chicken appetizer for office lunch quiet sometime. When I opened refrigerator, I saw 2 bunches of coriander leaves and some green chilies, hence stuck with HARA-BHARA Kebab. This recipe is a party appetizer and cooks really fast; and off course it is also an outdoor recipe.

                           

Ingredients

200 gms Chicken Breasts, cubed 1 inch
1 bunch Coriander leaves
3 green chilies
1/2 tsp Pepper powder
1/2 tsp Fennel seeds
1/4 tsp Cumin powder
3 Garlic cloves
1/2 cup white Vinegar
salt
3-4 tsp oil for smearing
skewers
1 red onion, cubed,  1 inch

Method

  1. Make a smooth paste of cilantro, green chilies, pepper powder, fennel seeds, cumin powder, garlic, vinegar and salt
  2. Marinade chicken with this paste for 1 hours
  3. Soak skewers in water for 45 minutes
  4. Thread marinated chicken pieces and red onions alternatively
  5. Place skewers on a preheated griddle or on a grill. Cook evenly on medium heat about 15 to 20 minutes. Smear oil if need. Sprinkle chat masala before serving
                                         
        6. Serve hot


Tuesday, August 6, 2013

Lal Murgh Masala

An incredible recipe of chicken  made with onions, tomatoes and blend of different spices. This recipe can be a starter or a excellent combination with chapthi or even a bar snack. 


I am so delighted to post this recipe because Nag made this dish for specially me to start our wonderful weekend. I had a great time assisting him in making this scrumptious dish. 


So here the recipe with detailed instructions.


Ingredients

1 kg Chicken
3 Garlic cloves, crushed
small piece of Ginger, crushed
4 green Chilies, crushed
2 Onions, thinly sliced
2 Tomatoes, diced
1 tsp Paprika
1/2 tsp Gram Masala
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/4 tsp Pepper powder
1 tsp kasturi methi
1 cup of water
Salt
5 tsp oil

Procedure

  • In a heavy bottomed vessel, heat oil. Add crushed ginger, garlic and green chilies
  • Add onions and tomatoes. Saute until onions tun transparent
  • Add chicken, paprika  and turmeric powder. Saute for 5 minutes
  • Add garam masala, coriander powder, turmeric powder, pepper powder and water. Cover the vessel and cook in medium -low for 15 minutes
  • Adjust salt as per taste and cook for another 15 to 20 minutes. Until onions and tomatoes completely reduces to form thick gravy. Adjust water for more gravy
  • In the end add kasturi methi and saute for 3-5 minutes
  • Serve hot with chapathi or steamed rice

Monday, July 1, 2013

Chicken Drumsticks Pepper Fry

Indian chicken dishes is vast and it has innumerable recipes. I am inspired with Chetinad cuisine because of the wide range of spices used in thier cuisine. And the recipe chicken Chetinad has influenced me to create this recipe.

In this recipe, chicken is slow cooked in a heavy bottom vessel until onions melts down to form thick gravy. Chicken drumsticks are braised with freshly made spice rub. Meat is kept moist, juice and tender. This spice rub is made with roasted coriander seeds, mustard seeds, pepper corns, cumin seeds, cinnamon, cardamom and cloves. 



Ingredients

12 Chicken drumsticks
1 pod Garlic, peeled and crushed
4 Green chilies, finely chopped
2 medium sized onions, thinly sliced
1/2 tsp Turmeric powder
4 tsp Oil
Salt

For spice rub
2 tsp Coriander seeds
1 tsp Cumin seeds
2 tsp pepper corns
2 sticks of Cinnamon
4 Cloves
2 Cardamom pods
1/4 tsp Fenugreek seeds

Method

  • In a heavy bottom vessel, roast all the ingredients together in low heat. After it has cooled, grind it into smooth powder

  • In the same vessel, heat oil, add garlic, green chilies and onions.Fry until onions are transparent  Then add turmeric powder

  • Add chicken drumsticks. And cook in medium flame for 15 to 20 minutes

  • Now add spice powder and adjust salt as per taste. In low- medium heat setting, cook chicken for another 20 to 30 minutes until chicken is completely cooked and gravy thickens up

  • Serve hot with steamed rice



Thursday, June 27, 2013

Chicken Haryali

If you are in good mood for good food, then don't miss this recipe Chicken Haryali. This is one kebab recipe that I am always eager to eat.  Marinated chicken is slowly cooked until it is crisp and tender. It is very moist and juicy when it fresh from oven. 

Traditionally, chicken drumsticks are threaded in skewers and slow cooked in hot clay oven. But you can prepare this dish easily in a oven. Its very inviting and scrumptious recipe. Don't miss trying out this luscious dish!!


Ingredients

4 Chicken Drumsticks

For marinade
1 cup Hung yogurt
2 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Turmeric
1 tsp Ginger- Garlic paste
1 tsp Cumin powder
1/2 tsp pepper powder
1 tsp Lemon Juice
1 tsp Oil

Method

  • In a large mixing bowl, mix all the ingredients listed under marinade. Apply marinade mixture all over chicken drumsticks and refrigerate for at least 2 hours
  • Preheat oven to 200 degree C
  • Place marinated chicken drumsticks in a baking tray and close it with a lid. Cook for 30 minutes 
  • After chicken has cooked, place chicken drumsticks on the grill rack and turn heat up to 300 degree C. Cook for 15 to 20 minutes until it is brown and crisp
  • Serve hot with lemon wedges and onion slices. Sprinkle some chat masala to add more flavors

Monday, June 17, 2013

Lemon Chili Kebab

Kebabs  are trademark recipes of my brother Nagdev and he is supposed to be master chef in my family. This recipe- Lemon chili kebab is a new addition to his signature recipes of kebabs. 

I have always cherished kebab recipes, and this recipe in particular is completely different form other recipes, because of lemon flavor which overpowers other ingredients. It is zesty, toothsome and a delicious appetizer. Meat lovers will truely fall in love with this recipe.


Ingredients

For kebab
250 gms Chicken breasts, cut into strips
1/2 tsp of Ginger- Garlic paste
1/2 cup Corn flour
1 egg beaten
1/2 tsp salt
1/2 tsp Chili powder
1/4 tsp pepper powder
1/2 lemon
Oil for deep frying

For seasoning
4 tsp oil
1 tsp ginger juliennes
1 tsp garlic minced
3 green chilies, cut lengthwise
1 sprig of curry leaves
Juice of 1 lemon

Method

  • In a large mixing bowl, mix ginger-garlic paste, corn flour, salt, juice of half lemon, chili powder and pepper powder. Add beaten egg and mix well
  • Heat oil for deep frying
  • Dip chicken strips in batter and gently leave it in oil. Fry until it turns brown. Drain excess oil using absorbent paper
  • In wok, heat oil, add ginger, garlic, green chilies and curry leaves. Fry until it is crisp
  • In high heat, add fried chicken strips, pinch of pepper  and lemon juice. Stir constantly for 2-3 minutes
  • Serve hot with onion rings and lemon wedges 

Garlic Pepper Chicken

Garlic Pepper Chicken  is a trademark recipe of my dad and I want to honor my dad on occasion of Father's Day by dedicating this recipe on Shruchi's Kitchen. At home,  its a family tradition to make this recipe at least once a month. It is my favorite chicken recipes of all, and would love to eat it with just steamed rice. 

My dad's favorite ingredients are garlic and pepper; and infusion of these two ingredients brings out magnificent flavors in this recipe. I am always first in line whenever my dad cooks at home and I have admired my dad's  style of cooking; that's one of the reason why I started Shruchi Kitchen.



Ingredients

500 gms Chicken
1 Pod of Garlic, peeled and crushed
4 Green chilies, finely chopped
4-6 sprigs of Cilantro, finely chopped
2 medium sized Onions, thinly sliced
1 tsp Black peeper powder
1 cup Water
Salt
4 tsp Oil

Method

  • In a large pot, heat oil, add garlic , chilies, cilantro and onions. Fry until onions turns transparent


  • Add Chicken and pepper powder. Cook for 15 minutes and cover the pot

  • Add  water and adjust salt as per taste. Cook for another 20 minutes in medium heat

  • Turn off heat. Serve hot with steamed rice