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

Apr 1, 2015

Thakkali vengayam Mutton Kuzhambu

Mutton cooked in a spicy pungent tomato and onion curry. This curry is a easy fix and one pot recipe. There is no grinding of masalas. 

Few weeks back PG asked me to make a simple mutton curry for chapathi. The recipes that I knew involved heavy masalas. Since, I wanted to keep this recipe; I minced ginger and garlic, finely chopped pearl onions and tomatoes. For taste and spice, added chili-coriander powder, turmeric and garam masala. All these ingredients were pressure cooked with mutton.

This recipe has been family friendly meal especially during lethargic weekends :-)


500 gms Mutton (with bones)
6 Garlic, minced
1 inch Ginger, minced
8-10 Curry Leaves
10 Pearl onions, finely chopped
2 large Tomatoes, finely chopped
3 tsp Red Chili- Coriander powder (2:1 ratio)
1/2 tsp Turmeric powder
1/2 tsp Garam Masala
5 tsp Oil


  • Add oil in a preheated pressure cooker
  • When oil is hot add ginger, garlic, onions and curry leaves. Saute until onions softens
  • Add Tomatoes. Cook until oil separates out from rest of the ingredients
  • Add turmeric powder, red chili- coriander powder, garam masala. Mix well
  • Add mutton and fry for 10 minutes on medium heat. Add little water to prevent masala from getting burnt
  • Now add water and adjust salt as per taste. Pressure cook for 15 -20 min
  • If you want to thicken gravy, cook for another 10 minutes without the lid
  • It taste best when paired with chapathi, roti, rice, dosa or idli

Nov 4, 2014

Mutton Kurma

Taking inspiration from Kerala cuisine, my mother gave me the "MUTTON KURMA" recipe - vibrant colored,  truly rich, mildly sweet with a kick of peppery flavor. It is a  family owned recipe. The juicy meat is cooked in freshly pressed creamy coconut milk and I just can't get enough when served with a steamy bed of white rice...!! The meat is very tender and  potatoes just adds more texture to the creamy sauce.

A  MUST TRY Recipe  !!


500 gms Mutton 
3 cups of Coconut Milk
3 tsp Ghee (clarified butter)
4 Cloves
2 sticks of Cinnamon
2 tsp Ginger & Garlic paste
6-8 Green chilies, cut lengthwise
2 medium sized Onions, finely diced
1 Potato, diced
1/4 tsp Turmeric powder
1/2 tsp Coriander Powder


  • Heat ghee in a pressure cooker. Add cloves, cinnamon, ginger & garlic paste, green chilies and onions. Sautee until onions softens
  • Add the spice powders - Turmeric and coriander powder
  • Add Mutton and fry for 2 minutes
  • Add 1 cup of water and season it with little salt. Cook for 15 minutes
  • Now add coconut milk, potatoes and adjust salt as per taste. Simmer for 10 minutes on low heat
  • Serve hot with dosa, idli, or steamed rice

Apr 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. 


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


  • 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 

Oct 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!!


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

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


  • 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
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.

Oct 1, 2013

Hara Bhara Chicken Fry

Hara- Bhara Chicken Fry with herbs and spices is a fabulous treat for a potluck party. Chicken is slow cooked in a raw paste of green chili, coriander, ginger, garlic and onion paste until it is tender and juicy. The raw herb paste turns into semi-gravy which zesty and toothsome when mixed with hot steamed rice. 


Whole chicken, cut into bite sized pieces
1 onion, thinly sliced
1/2 tsp turmeric
5 tsp oil

For the masala
5 green chilies
1 tsp pepper corns
5 garlic cloves
1 inch piece of ginger
1/2 onion
Handful of Cilantro
4 cloves
1 inch stick of cinnamon


  • Make a coarse paste of green chilies, pepper, ginger, garlic, onion, cilantro, cloves and cinnamon
  • In a heavy bottomed vessel, heat oil. Add onions and saute until it turns transparent
  • Add turmeric powder and ground herb paste. Mix well
  • Add chicken. Cover the pot and cook for 15 minutes
  • Adjust salt as per taste and cook for 20 to 25 minutes
  • Serve hot with rice or chapathi

Sep 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.



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
3-4 tsp oil for smearing
1 red onion, cubed,  1 inch


  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

Aug 27, 2013

Grilled Sausage Skewers

Juicy and mouthwatering sausages are grilled to perfection. Crisp and intensely glazed vegetables with paprika add a lot of taste to this recipe. 

This is hardly a recipe and need no preparation. All you need is store bought completely cooked sausage and some vegetables for grilling.


4 Sausages, cut into 1 inch cubes
1 Bell peppers, cut into inch squares
1 Red Onion, cut into squares
8-10 skewers

For Paprika glaze
2 tsp Olive oil
1/2 tsp Paprika
1/4 tsp Salt
1/4 tsp pepper
1/2 tsp Taco seasoning


  •  Soak skewers in water for 45 minutes
  • Thread sausages, bell peppers, and onions alternatively

  • In a mixing bowl, mix all the ingredients under paprika glaze

  • Place skewers on a preheated griddle or on a grill. Smear paprika glaze all over vegetables and sausage

  • Serve hot with a side of salad

Aug 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.


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
5 tsp oil


  • 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

Jul 3, 2013

Mutton Kheema Curry

Mutton Kheema Curry is a Indian Non-Vegetarian curry where meat balls  are cooked traditionally with Indian spices. 

I specially love this curry because its my mothers recipe.  As my mom rolls kheema balls, I will watch patiently and secretly learn mom's recipes. My mom has told  me that the secret ingredient for this dish is Byadgi Chili  which is known for its deep red color that adds color and taste to this dish. 

During summer, my mom prepares spice powders and along with that byadgi chili  is one one among them. This byadgi chili powder is made by my mom  mainly for her specialties like kebabs, mutton curry or kheema curry.


For meat balls
1 lb Mutton Kheema
1 cup Roasted Channa (Dalia), powdered
1/2 tsp Red Chili powder
1 tsp Fennel Seeds
1/2 tsp pepper powder
5-6 Mint leaves, finely chopped
2 cloves of Garlic, minced

For gravy
1 Large onion, diced
2 garlic cloves
1 stick Cinnamon
3 Cloves
1 cup grated coconut
2 tsp Paprika or Byadgi chili powder
1 1/2 tsp Coriander powder 
1/2 Tomato, finely chopped
1 tsp Oil


  • In a large bowl, mix mutton Kheema, red chili powder, fennel seeds, pepper powder, mint leaves, garlic and salt. 

  • Divide kheema into equal portions and roll them into balls. Steam it in a pressure cooker for 15 minutes. Don't discard juices left from gravy

  • In a heavy bottomed vessel, heat oil, add onions, garlic, cinnamon stick and cloves. Fry until onions turn transparent

  • Make a fine paste of fried ingredients with coconut, paprika, coriander powder

  • Now transfer ground  masala into the pan. Add 1 Cup of water and tomatoes. Simmer for 5 miniutes. Adjust salt as per taste. 

  • Gently add meat balls into the gravy. Simmer for 5 to 10 minutes

  • Serve hot with steamed rice, chapathi, idli or  dosa

Jul 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. 


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

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


  • 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

Jun 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!!


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


  • 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

Jun 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.


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


  • 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.


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
4 tsp Oil


  • 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

Jun 13, 2013

Chettinad Chicken Curry

Chettinad is a region from southern state, TamilNadu in India which is acclaimed for Chettinad cuisine. The Chettinad cuisine is known for one the oldest and traditional cuisines in southern India. Now a days many restaurants include Chettinad recipes in their menu and the most popular recipe is chicken Chettinad. The specialty of this recipe is, masalas are made freshly from  herbs and spices.

I wanted to make spicy and meaty gravy for Idli which is my husband favorite combo. So I decided to make this recipe. This cuisine is known for its authenticy and most of the dishes are peppery which has a very strong taste. In order to make the masala, I gathered different kinds of spices like, cinnamon, cloves, mace, fennel, cumin seeds, pepper, red chilies, and coriander seeds.  A perfect blend of these spices gives it distinct aroma and a  sharp taste.


500gms of Chicken, with bones
10- 12 Pear Onions (sambar onions), thinly sliced
2 Large tomatoes, diced
4 cloves of Garlic
1 piece of Ginger
1 cup Coconut milk
1/2 tsp Turmeric powder
1 sprig of Curry leaves
3-4 sprig of Cilantro, finely chopped
5 tsp Oil

For the spice mix
2 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp fennel seeds
4 red chilies
1 tsp pepper 
1 stick Cinnamon
2 Cloves
1 Cardamom
1 large piece of Mace


  • Dry roast all the ingredients listed under spice mix. Cool it and grind it to powder

  • Make a paste of ginger, garlic and cilantro

  • In a large pot, heat oil, add ginger-garlic-chili paste. Saute for few seconds and then add onions and curry leaves. Fry until it turns transparent

  • Add tomatoes and turmeric powder. Saute until tomatoes are cooked

  • Next, add ground spice powder and chicken. Mix well and cook for 10 to 15 minutes

  • When chicken is half way done, adjust salt as per taste. Add coconut milk and cook for 15 to 20 minutes

  • Add cilantro and serve hot