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

Jun 6, 2013

Grilled Chicken Kebab

Chicken Kebab is the most loved appetizer. It is widely popular all around the world, no matter whether it is grilled or deep fried.  It is luscious, juicy with lot of flavors. Chicken is marinated with different kind of spices like ginger, garlic, red chili powder, paprika, pepper and vinegar. 

These kebabs can be a cook-out, picnic or even a family meal. It is a joyful recipe which brings everyone together. I made this recipe on a beautiful long weekend with a company of close friends. As the kebabs came out of the grill, it disappeared in no time :-)


12 Chicken Drumsticks (or chicken breasts)
5-8  Garlic cloves
1 inch piece of ginger
1 tsp Red Chili powder
1/2 tsp Paprika (optional)
1/2 tsp pepper powder
1/2 tsp Cumin powder
3/4 cup White vinegar
Juice of 1 lime (optional)
Chat masala (optional)


  • In a blender, grind ginger, garlic, chili powder, paprika, pepper powder, cumin powder, salt and white vinegar

  • Apply marinade mixture over chicken drumsticks and refrigerate for at least 1 hour

  • Place chicken drumstick on a preheated grill. Cook evenly only sides in medium flame. Cover the grill while chicken is cooking

  • Smear oil with a brush once a while. It takes about 30 - 45 minutes cook one batch 

  • Once chicken drumsticks are out from grill, sprinkle chat masala and some lime juice
  • Serve hot with lemon wedges and salad

Jun 4, 2013

Mutton Biryani

Mutton Biryani  is a delectable recipe  made with southern flavors. Ask anyone who doesn't love biryani !! This one of many recipes enjoyed by all and it is a celebrating recipe with exquisite taste.

The recipe below is partly borrowed from my maternal side. Tender pieces of mutton are crammed with different kinds of spices and marinated in yogurt sauce. It is flavored with various aromatic ingredients, and the highlighting aspect of this recipe is the combination of meat and rice cooked in coconut milk along with different condiments

When I made this dish, I couldn't wait to taste hot piping meat which just falls off from the bone. Meat is cooked tender and its juices are retained because of yogurt and the texture and taste of rice is so rich due to coconut milk. 


1 kg Mutton (with bones it tastes better)
4 cloves of Garlic, minced
Small piece of Ginger, finely chopped
2 bay leaves
4 Cloves
 3 Cardamom
1 Stick of Cinnamon
1 star Anise
3 Mace | javitri
1 Onion, thinly sliced
3 cups Basmati rice
2 cups Coconut Milk
2 cups of water
2 tsp Oil

For marinade
1 cup yogurt
4 Green Chilies, slit length wise
4- 6 sprigs of Mint, roughly chopped
1 tsp Coriander powder
1/2 tsp Pepper Powder
1/2 tsp Red Chili powder
1/4 tsp Turmeric powder
1/2 Lime


  • Ina large mixing bowl, marinade mutton in yogurt, green chilies, mint, coriander, pepper powder, red chili powder, turmeric powder, juice of 1/2 lime and salt. Refrigerate for 30 minutes

  • In a pressure cooker, heat oil, add bay leaves, cinnamon, cloves, cardamom, star anise, mace, ginger and garlic

  • Next, add onion and fry until it turns transparent

  • Add marinated meat and fry for 5 to 10 minutes. Add 1/2 cups of water and pressure cook for 15 - 20 minutes

  • After pressure cooker has cooled, add 2 cups of water and 3 cups of coconut milk. Bring it to boil

  • Adjust salt as per taste and add washed basmati rice

  • Pressure cook upto 2 whistles

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 Mutton Gojju - 

Jun 3, 2013

Mutton Gojju

In my house, Sunday's lunch is incomplete without having a meaty meal. On one weekend, I made mutton gojju for lunch served it with mutton biryani and for adding  first mutton recipe my lunch repertoire. 
This recipe is loaded with moist meaty chunks of mutton cooked in onions, green chilies  and coconut cream. 


250 gms Mutton, cut into bite size pieces
1 Onion, finely chopped
3 Green chilies, finely chopped
4 Cloves of Garlic, finley chopped
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1 scoop of Coconut Cream / 1/2 cup of Coconut milk
3 tsp oil

 For marinade -
1/2 tsp Red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp pepper powder
1/4 tsp salt


  • Marinade mutton with red chili powder, turmeric powder, coriander powder, pepper powder and salt. Refrigerate for 30 minutes

  • In a pressure cooker, heat oil. Add garlic, green chilies and onions. Saute until onions turn transparent

  • Then add mutton. Saute for 5 to 10 minutes
  • Add turmeric powder and coriander powder. Saute for 2-3 minutes

  • Add 1 cup of water and coconut cream

  • Adjust salt as per taste. Pressure cook for 15 to 20 minutes 
  • Serve hot with steamed rice, chapathi or biryani 

May 13, 2013

"Hara- Bhara" Chicken Pulav

"Hara- Bhara" Chicken Pulav is a simple and straight forward recipe cooked with a cumulation of chicken, aromatic spices and rice. 

At home, our Sunday lunch is not complete with a non-vegetarian meal and "Chicken Pulav" is on our top ten list. My husband says that he cannot end Sunday without having "Chicken Biryani" or "Chicken Pulav" and long nap after lunch.

I have tried different variations of Chicken Pulav to please my husband because he is my toughest critic. The recipe below is called as "hara-bhara" chicken pulav because I have used lot of greens like green chilies, a big bunch of Pudina , some coriander leaves and Key limes.


1 kg Chicken, Cut on joints
3  cups Basmati Rice
3 Bay leaves
4 Cloves
4 Cardamom
1 stick of Cinnamon
2 Star Anise
1 Onion, cut length wise
4 cloves of Garlic
1 small piece of Ginger
6 Green Chilies
Big bunch of Pudina |mint
Small bunch of Cilantro
6 tsp Oil
3 Cups of water

 For marinade-
1/2 cup Yogurt
1/2 tsp Red chili powder
1/2 tsp Pepper powder
1/2 Lime
1/2 tsp Salt


  • In a large bowl, marinade chicken with yogurt, red chili powder, pepper powder, juice of 1/2 lime and salt. Refrigerate for 1/2 hour

  • Using a blender make a coarse paste of ginger, garlic and green chilies
  • Again using a blender, maka coarse paste of Mint|pudina and Cilantro. Add very little water if required
  • In a pot, heat a tsp of oil or ghee and add washed basmati rice. Fry in medium flame for 5 minutes until rice grains separates out. Keep it aside

  • In a pressure cooker, heat oil, add bay leaf, cloves, cinnamon, cardamom, start anise and ginger-garlic-chili paste. Saute for few seconds

  • Add onions and fry until it turns transparent

  • Add marinated chicken

  • Add mint-cilantro paste  and cook for 5 to 10 minutes

  • Add rice and adjust salt as per taste. and Add water and stir well

  • Cook in medium heat setting for 1 to 2 whistles

  • After cooker has cooled serve it with raita, lemon wedges or onion slices

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Chicken Biryani 

May 1, 2013

Chicken Nugget in Desi Style

"Chicken Nugget in Desi Style" is made from minced chicken breasts along with extremely flavorful condiments like ginger, garlic, pepper, garam masala and ajinomoto. Its an exquisite appetizer!!


250 gms Boneless Chicken, minced
2 cloves of garlic, minced
1 small piece Ginger, minced
1/2 tsp Red Chili powder
1/2 tsp Black pepper powder
1/4 tsp Ajinomoto
Oil for deep frying

For batter--
1 Egg, beaten
1/2 cup Flour
1/2 cup Breadcrumbs


  • In a Mixing bowl, mix chicken with ginger, garlic, red chili powder, black pepper powder, ajinomoto and adjust salt as per taste
  • Divide chicken into equal portions. Take each portion and roll it into balls or cylinders. Refrigerate for 30 minutes
  • Coat refrigerated chicken balls in flour and dip it in beaten eggs. And then coat it with breadcrumbs
  • In a heavy bottom vessel, heat oil for deep frying, gently drop chicken in oil. Fry evenly in medium-low heat setting because breadcrumbs burns fast
  • Drain excess oil using absorbent paper
  • Serve with tomato ketchup

  • Since chili powder and pepper is used, it is dark in color. If you don't eat spicy food, then you can eliminate chili powder

Nagdev's Chilly Delight

A party appetizer with magnificent flavors.  This is a popular recipe in my family and also a crowd pleasing appetizer. 


500 gms chicken (with bone or boneless)
1/2 tsp Red Chili Flakes
1/2 tsp Pepper powder
2 sprigs of Curry leaves
2 sprigs of Coriander Leaves
2 sprigs of Mint | Pudina
4 cloves of Garlic, chopped
1 small piece of Ginger, chopped
1 Bell pepper, cut lengthwise
4 tsp Tomato ketchup
6 tsp Oil, divided


  • Marinade chicken with 3 tsp oil, ginger, garlic, pepper powder, chili flakes, coriander, and mint leaves. Refrigerate for 30 minutes
  • In a heavy bottom vessel, heat 3 tsp oil, add marinated chicken. Cook in medium-low heat setting for 20 minutes until chicken is completely cooked
  • Add bell pepper, tomato ketchup and adjust salt as per taste. In high heat setting fry chicken constantly
  • Serve hot. Garnish with coriander leaves if required

Apr 20, 2013

Chicken Biryani in Chennai Style

"Chicken Biryani" is an unrivaled recipe. I call "Chicken Biryani" as an entertaining recipe. Typically there are different kinds of biryani recipes across different regions and there are different variations in preparation.

Chicken biryani in Chennai style is a one pot recipe. I have used pressure cooker to make this dish. Though the recipe is simple, it has bold flavors from aromatics and fresh herbs. 


500 gms Chicken, cut on joints
2 Bay Leaf
2 sticks of Cinnamon
4 Cardamon
4 Cloves
1 tsp Fennel seeds
5 cloves of Garlic, minced
1 small piece of Ginger, minced
4 Green chilis, cut lenthwise
1 Onion, chopped lengthwise
1 Tomato, diced
6-10 sprigs of Mint | Pudina, leaves roughly chopped
1 tsp Coriander powder
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
2 cups Basmati Rice | Sonamasoori Rice
1/2 Lemon
5 tsp Oil


  • Heat oil in a pressure cooker, add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger garlic, green chilies. Saute for a minute
  • Add Onions and fry until it turns transparent
  • Add mint, tomato, coriander powder, red chili powder, and turmeric powder. Fry for 2-5 minutes

  • Add chicken and mix well. Fry until chicken is partially cooked  for about 10 minutes (if thigh portion is used, fry for another 5 to 10 minutes more. Because it takes more time to cook)

  • Add basmati rice (washed twice in cold water) , 3 cups of water and adjust salt as per taste

  • Finally add juice of half a lemon
  • pressure cook for 3 whistles
  • serve hot with raita

  •  If you are using rice cooker, then follow steps from 1 to 4. In 4th step, cook meat completely before proceeding with remaining steps

Apr 17, 2013

Chicken Satay

"Chicken Satay" is a popular recipe of Thai - Cuisine / Malaysian Cuisine. Whenever I go to a Thai restaurant, this is one appetizer that I always order. 

It is prepared using chicken marinated using fresh herbs like lemon grass, ginger, garlic and a variety of sauces. Stay can also be prepared using lamb, beef or pork. But "Chicken Satay" is more crowd pleasing appetizer than any other meat satay.

The recipe and ingredients is simple and easy to follow.


1 lb Chicken Breasts, cut into strips (about 8 nos)
8 Skewers
4 Cloves Garlic, minced
1 inch Ginger, minced
2 Green Onion, minced
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1/4 tsp Turmeric powder
1 tsp dark Soy Sauce
2 tsp Fish Sauce
1/2 Lemon


  • Soak skewers in water for 45 minutes

  • Crush minced ginger, garlic and green onions together

  • Add coriander powder, cumin powder, turmeric powder, soy sauce, fish sauce, juice of half lemon and adjust salt as per taste. Mix well

  • Pour the sauce mix over chicken breast and coat it evenly 

  • Refrigerate for 1 hour
  • Now thread marinated chicken breasts using skewers
  • Place the skewers on a preheated grill or a griddle

  • Roast them even on both the sides. Together it takes about 15 to 20 minutes. Smear oil   if required
  • Serve hot with grilled vegetables or peanut sauce
Tips --
  • One of the main ingredient of Chicken satay is lemon grass. Due to non availability of lemon grass, I have used green onions and lemon juice. 
  •  For Curry powder, I have used coriander powder, cumin powder and turmeric
  • To increase level of spiciness, either green chili paste or red chili flakes can be added to this recipe