Murg Bhanjara Kebab

Crowd pleasing spicy appetizer with conglomeration of different spices and herbs.

Ingredients

Cornish hen / Boneless chicken / Chicken drumsticks

2 tsp Curd

1/2 tsp Lemon juice

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

1 tsp Coriander Seeds

1/2 tsp Sesame Seeds

1/2 tsp Red Chili powder

4 Cloves of Garlic

1 inch Ginger

3 Green chilies

1 small bunch of Mint

Salt

Method

• Dry roast mustard seeds, cumin seeds and coriander seeds. Grind them into fine powder (spice powder)

• Make a paste of ginger, garlic and green chilies
• In a mixing bowl, add curd, spice powder, lemon juice, red chili powder, ginger-garlic-chili paste and finely chopped mint. Adjust salt as per taste. Mix well

• Smear this paste on chicken and massage well. Sprinkle some sesame seeds on top of chicken. Refrigerate for 1 hour

• Preheat oven for 350F
• Place chicken on a baking tray inside the oven and cook for 1 hour

• Serve hot

Tips

• You can use any portion of chicken. I have used whole Cornish hen, because the meat is tender and it cooks fast. Other wise, chicken breast, chicken drumsticks can be used. But the cooking time varies

Mirch Murg Kabab | Chicken Kabab

 Marinated chicken drumsticks loaded with variety of spices. Its a perfect party appetizer. It is spicy, tender and flavorful recipe. 

Ingredients

12 Chicken drumsticks

1/2 tsp Chat Masala

1 tsp Lemon juice

For Marinade

4 cloves Garlic, paste

1 inch Ginger, paste

1 tsp Cayenne pepper / red chili powder

1 tsp Spanish Paprika powder

1/2 tsp Black pepper powder

1/2 tsp Kasturi Methi powder

1/4 cup White Vinegar

1/2 cup Yogurt

Salt

Method

• Marinate chicken drumsticks with ginger , garlic paste, cayenne pepper, Spanish paprika, pepper powder, kasturi methi powder, white vinegar. Adjust salt as per taste. Refrigerate for 1 hours

• Add yougurt and mix well. Again regfrigerate for 1 hour

• Preheat oven for 350F
• Using aluminium foil, wrap 1 or 2 drumsticks or wrap individually along with one scoop of left over marinated sauce

• Using a baking tray, place wrapped chicken drumsticks one beside other. Cook for 40 minutes

• Now, turn off oven. Carefully take out baking tray from the oven and unwrap chicken drumsticks. Pour the gravy out  to a bowl
• Again place chicken drumsticks one beside the other in the baking tray. Keep baking tray inside the oven when it is still hot for 3 to 5 minutes. (if the chicken becomes dry, smear gravy on top of chicken drum sticks when its hot)

• Sprinkle some lemon juice and chat masala

Sukha Murg | Chicken Dry Fry

Marinated chicken sauteed with onions and cooked till perfection. It is spicy, zestful and delicious recipe.

Ingredients

250 gms Boneless Chicken

3  cloves of Garlic, chopped

1 small piece of Ginger, chopped/grated

1 Onion, chopped lengthwise

4 Green Chilies, chopped

4-6 Curry leaves

1/4 tsp of Red Chili flakes (optional)

Cilantro 

Salt

4 tsp Oil

For marinade

1/4 tsp Ginger paste

1/4 tsp Garlic paste

1/4 tsp Pepper powder

2 tsp White vinegar

1/2 tsp Corn flour

Method

• Marinade chicken with ginger paste, garlic paste,  pepper powder, white vinegar, corn flour and adjust salt as per taste. Refrigerate for 2 hours
• In a sauce pan, heat oil, add ginger, garlic and green chilies. Saute for a minute

• Add onions, red chili flakes (optional) and curry leaves. Saute until onions turn trasparent

                            

• Add marinated chicken and fry for 10 to 15 minutes. Adjust salt as per taste

                                         

• Add Cilantro and fry for another 5 to 10 minutes, until all flavors are absorbed

  

• Garnish with cilantro and lemon slices

Nati Koli Saaru | Chicken Curry

"Nati Koli Saaru" is just simply brimming with taste. Its a copra based recipe.

Its the most beloved recipe in my family. Back in India, my mom makes this mouthwatering dish during family get together or during any parties. The specialty of this chicken curry is, it is prepared with nati koli or  country chicken and makes it different from other chicken recipes.  This is one recipe probably more than 100 years old which is passed on to me from my grandmother. 

The ingredients are minimal and recipe is itself very simple, but the proportions and preparation of masala is the most important step. You can also prepare it with broiler/ young / roaster chicken, but it wont be as tasty as nati koli.  I have used  organic country chicken for this recipe.   

Ingredients

500 gms Chicken

1/4 tsp Turmeric Powder

1/4 tsp Pepper Powder

Oil

Salt

For the masala

3/4 cup Copra, chopped

2 medium onions, diced

2 tsp Coriander powder

3/4 tsp Red Chili Powder

2 tsp Oil

Method

• Heat 1 tsp oil in a pan, add copra. Fry copra evenly in medium-low heat setting. Keep aside

• In the same pan, heat remaining 1 tsp of oil, add onions. Saute onions until it turns brown

• Using a blender,  first grind copra finely. Add water as required. Then add onions, coriander powder and red chili powder. Make a smooth paste

• In a pressure cooker, heat 2 tsp of oil, add turmeric powder and pepper. Add Chicken and fry for 2-3 minutes.

• Now, add the masala and adjust salt as per taste. Add 1/2 to 1 cup of water depending on level of thickness for the gravy. Pressure cook chicken upto 2 to 3 whistles

• Serve hot with idly, dosa, chapathi, puri, ragi ball (ragi mudde) or rice

Pepper chicken

One of all time favorites.  Its a scrumptious and flavorful recipe. Cooking is made simple in this recipe without much effort. This recipe is made using minimal and basic ingredients. Also, the steps for preparation is very easy to follow. 

Ingredients

500 gms. Chicken
1 Onion, chopped lengthwise
4 Green chilies, chopped
1 bunch of coriander, chopped
1 string of Curry leaves
1 tsp. Black pepper powder
½ tsp. Turmeric powder
1 inch Ginger, julienne
5 cloves of Garlic, minced
5 tsp. of Oil
Salt to taste

Procedure

v Mix all the above ingredients except salt and marinade in refrigerator for at least 30 minutes

v In a heavy bottom vessel, heat oil, add marinated chicken. In low heat setting, cook chicken for 15 minutes.

v Adjust salt to taste and mix well. Cook for another 10 minutes until gravy thickens

v Add some more cilantro and serve hot

Dahi Murg Masala

This is an easy recipe for meat lovers. The interesting part of this recipe is cohesiveness of chicken cooked along with yogurt and spice mix and it works very well. Yogurt(called as ‘dahi’ in hindi) is commonly used as  a base for marinating any kind of meat  and mostly used in tandoori recipes, this is because it helps to retain moisture and also tenderizes the meat.

In this signature recipe, I have treated yogurt as the integral element, because it gives creamy texture to the sauce as well as it acts as binding agent that binds chicken and spices and hence the name “DAHI MURG MASALA”.

Ingredients

1kg chicken, thigh portion only

1 tsp. Ginger paste

1 tsp. Garlic paste

1 tsp. Red chili powder

½ tsp. Coriander powder

1/4^th tsp. Cumin powder

½ tsp. Pepper powder

½ tsp. Turmeric powder

2 tsp. Lemon Juice

2 Onions, chopped lengthwise

1 cup yogurt

Handful of Cilantro, chopped

4 tsp Oil

Salt

Procedure

In a large bowl, mix Chicken with ginger and garlic paste, chili powder, coriander powder, cumin powder, pepper powder, turmeric powder, lemon juice and salt. Marinade for 1 hour

In a large skillet, heat oil, add marinated chicken into hot oil. Fry in medium high for 15 minutes and it leaves out excess water from the meat.  Now add yogurt and chopped cilantro and cook for about 30 minutes in medium low until it forms thick gravy and oil separates out from the masala. Add water if more gravy is needed

Chicken 105

Total preparation time : 40-45 min

Ingredients 

250 gms of Chicken

Small stick of Cinnamon

Cloves 2 nos

½ tsp. of ginger, chopped

½ tsp of garlic, chopped

1 onion, chopped

1 tsp. of Coriander powder 

½ tsp. of Kasturi methi

1/4^th tsp. of Turmeric powder 

½ tsp. of Chilli powder

1/4^th tsp Garam masala

1 cup of yogurt

1 cup water

A small bunch Coriander, chopped

Salt

Oil

1 tsp butter

Recipe 

·         Heat oil in a skillet and add cinnamon and cloves. Then add chopped ginger, garlic and turmeric powder

·         Add chicken and sauté for 5 - 10 minutes

·         Now add chopped onions , crushed kasturi methi, chilli powder , Garam masala and coriander powder 

·         Fry in medium heat until all the raw flavors disappears. 

·         Add a cup of curd and a cup of water. Bring it to boil. Now add chopped coriander ,butter  and cook in low heat with lid covered

·         Let it cook slowly for 25-30 min until all the oil separates out from the gravy

·         Once it's cooked add salt and mix it well. Garnish with coriander leaves 

Total preperation time : 40-45 min

Best served with rice, chapaties, naan & kulchas.

Chicken Sauté with Mushrooms

On an auto show weekend I went to meet my friend after a long time. She had invited me to a Lebanese restaurant, and Lebanese cuisine is one of my favorites’ among many others.  We ordered for Chicken Sauteed and the description in the menu card for this course was displayed something as “Chicken sauteed with mushrooms in a spice mixture…….”.  When it was bought in to our table, it looked heavenly and the aroma from the sauce wanted to make you eat more and more. The moment I tasted, it was more delicious than I initially taught. After I got back home, I searched for Lebanese chicken sauté recipe online and I found many versions. So, I decided to create my own signature recipe for chicken sauté. I enjoyed creating it, but still experimenting…..

Total preparation time: 35 – 40 min

Ingredients

250 gms of Chicken

100 gms of diced Portobello mushrooms

½ cup Buttermilk

2 tsp. of minced garlic

½ tsp. of ground black pepper

4 tsp.  cup olive oil

3 tsp. lemon juice

½ tsp. lemon zest

2 tsp. of dried/ fresh parsley or cilantro

Salt to taste

Procedure

●     Marinade chicken for 20 minutes with buttermilk, 1/4th tsp. of ground pepper powder and 1/4th tsp. of salt

●     In a skillet, heat 2 tsp. of olive oil. Pour the chicken marinade into hot oil. Sautee for 10 to 15  minutes

●     In a separate bowl whisk remaining 2 tsp. of olive oil, minced garlic, lemon juice, lemon zest, parsley or cilantro and 1/4th tsp. of pepper powder. Pour  the zesty lemon sauce over chicken

●     Cook chicken for 20minutes more until the liquid evaporates.  Now add diced mushrooms. Adjust salt to taste. Sautee another 2 to 3 minutes. Don’t allow mushrooms to over cook

●     Toss in parsley or cilantro and serve hot