Chicken Nuggets with Mustard Sauce --- made on 9th Sept, 2012

Chicken Dahiwala --- made on 29th April, 2012

Coconut Chicken Masala (South Indian Spice System) - made on 25th Feb, 2012

What did I use:

1 kg chicken, washed and cut into medium sized pieces
1 large onion finely chopped
1 tbsp ginger-garlic paste
1 tbsp coriander powder
2-3 green chillis slit length wise
1 1/2 tsp garam masala powder (2″ dalchini, 2 green cardamom, 6 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsp-2 tbsp oil
For paste:
1 large onion
3-4 green chillis
1/2 cup fresh grated coconut
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 minutes

How did I cook:
Marinate the chicken in coriander powder, turmeric powder, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 minutes. Soak the cashew nuts in 2-3 tbsps milk for 10-15 minutes.
Make a paste of onion, green chillies, grated coconut, coriander leaves, mint leaves and cashew nuts. Keep aside.
Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while.
Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
Finally add the garam masala powder, combine well and remove the contents to a pressure cooker. Cook the chicken in pressure cooker for 3-4 minutes or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
Serve hot with white steamed rice, biryani or chapattis.

Kokur Yakhni (Kashmiri Spice System) - made on 18th Feb, 2012

What did I use:

8 medium pieces (about 800  grams) of chicken
1  cups water
2  cup(s) yoghurt beaten
1  teaspoon(s) each of cumin seeds and hot spice mix (garam masala) powder
1  teaspoon(s) each of dry ginger powder and cinnamon powder
2  teaspoon(s) fennel seed (saunf) powder
2  green cardamoms powdered
2  each of red chillies and cloves
2  tablespoons oil
salt to taste 

How did I Cook:

Heat the oil in a heavy-bottomed pan.

Add the cumin seeds and let them crackle.

Now add the chicken pieces and saute on a medium level for about 4 minutes or till it leaves the fat.

Add the salt, red chillies, fennel seed and the dry ginger powders. Fry for a few seconds.

Now add the cloves, cardamom powder and fry for a few more seconds. Reduce the heat and add the beaten yoghurt. Stir well and add the water. Keep stirring till it starts boiling.

Cover and cook on low level for another 20 minutes or till the chicken pieces are well cooked.

Sprinkle the hot spice mix, the cinnamon powder and keep tightly covered for a while to trap the aroma within.

Malvani Chicken Curry (Maharashtrian Kombi Masala) - made on 28th January 2012

What did I use:

8 medium sized chicken pcs.

1 coconut grated

4 onions chopped

1 tsp red chili powder, ½ tsp turmeric powder & 2 tsp spice mix (garam Masala)

8 green chili chopped

2 tbs ginger and garlic

3 tbs Oil

Salt to taste

How did I cook:

Grind half of the green chilies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.
Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.

Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minutes or till they are light brown in color.

Add the remaining chopped green chilies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.

Chicken Masala (Tikka Masala spice system) - made on 26th January 2012

What did I use:

1. 6 Chicken thigh pieces (boneless)
2. 6 tbsp. Yoghurt
3. 1 tsp red chili powder
4. 1 tbsp Garlic past
5. 2 tbsp Ginger paste
6. 1 tsp Cumin Powder
7. 1 tsp Curry Powder (Garam Masala)
8. 4-5 tsp lemon juice
9. Salt to taste  

For Gravy

1. 2 Tomatoes(chopped)
2. 1 Onion
3. 1 tsp Ginger-garlic paste
4. ½ tsp. Cumin powder
5. ½ tsp. Coriander powder
6. ¼ cup Milk
7. 1 tsp Sugar
8. Salt to taste

 How did I cook

Cut chicken into smaller pieces. Drain the water after washing the chicken.

Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour.

Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.
Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.
When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
Add cumin and coriander powder. Mix well. 
Add tomato and yogurt. And cook for 5 minutes.
Add salt and sugar and drop the marinated chicken pieces in it.
Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
Increase heat to high and incorporate milk slowly. Stirring continuously.
Once the gravy is of right consistency, reduce heat to low. 
Prepare any garnish.
Serve with white rice.

Chicken with Gravy - made on 15th Jan, 2012

Chili Baby Corn Chicken made on 14th Jan 2012

What did I use:

 

Sliced baby corn

Small pieces of boneless chicken
All purpose flour, corn flour and egg

salt to taste
chilli powder to taste
A pinch of turmeric powder (haldi)
red chilli sauce
onions
capsicum
garlic (lehsun)
cumin seeds (jeera)

How did I cook:

Boil the chicken pcs in hot water

Keep the chicken pcs and baby corns in the batter made of all flour and egg for 30 minutes.

Fry baby corn and chicken pcs with all flour containing salt red chili powder turmeric powder.

Take a wok pour oil and put jeera and garlic.

Now put onion and see that it becomes light brown

Add capsicum and shake it well.

Close the vessel for about 10 minutes.

Then add fried chicken pcs and cook it

After 5 minutes, add fried baby corn to it and cook well.

Now add red chili sauce and Soya sauce. Mix it. Keep it closed for 5to 10 minutes.

Mix corn flour with little bit of water and shake it well. Pour this mix into the wok. And boil it for ¾ minutes. 

Bhuna Murg - made on 26th Dec 2011

What did I use:

Chicken - 250 Gms.
Onion - 2
Tomato - 2 small
Capsicum - 1 small
Tomato puree - 1/2 cup
Grated ginger - 1 teaspoon
Ginger-garlic paste - 1 table spoon
Mustard Oil (Sarson Ka Tel) - 50 ml.
Garam Masala - 1 teaspoon
Cinnamon powder - 1 teaspoon
Fresh coriander - for garnishing.
Salt to taste

How did I cook:

Cut onions vertically. Deep fry it and keep it aside.

Cut tomatoes and capsicum lengthwise.

Marinate chicken with little ginger-garlic paste for 15-20 minutes.

Take mustard oil in kadai. Add grated ginger into it and saute it.

Then add chicken and saute for 2 minutes. Add tomatoes and gently saute it.

Now add the tomato puree, ginger-garlic paste. Cook it for 5-6 minutes.

Then add garam masala, cinnamon powder and salt. Mix well. Cook it with lid.

Remove the lid and let it get little dry.

Now add fried onion and fresh coriander cover it and cook it again for 2-3 minutes. Serve it with tandoori roti.

Chicken Biriyani (Hyderabadi Spice System) with Gravy & Chicken Shahi Kormaa without Grave - made on 30th October 2011

Chicken Shahi Korma without gravy - made on 30th October 2011

Murg Masallam made on 25th September 2011

What did I use:
2  tablespoon(s) each poppy seeds and cashewnuts
1  teaspoon(s) each of cumin ans fenugreek (methi) seeds
1  large onion(s)
2  flakes of garlic
1  tablespoon(s) chopped ginger
4  tablespoon(s) oil
1  cinnamon stick(s) of 1"(each)
2  bay leaves
2  teaspoon(s) red chilli powder
1  teaspoon(s) hot spice mix (garam masala) powder
2  large tomatoes pureed
salt to taste
9  medium pieces (about 500 grams) of chicken
6  tablespoon(s) thick yoghurt beaten till smooth
finely chopped fresh coriander to garnish

How did I cook:

Roast the poppy seeds lightly and soak it along with cashewnuts in the warm water for about 1 hour. Grind to a fine paste with the water.

Roast the cumin and fenugreek seeds lightly. Dry grind to a fine powder.
Grind the onion, garlic and ginger to a fine paste.

Heat the oil in a heavy bottomed saucepan. Fry the cinnamon and bay leaves briefly till aromatic. Add the onion paste and fry for about 3  minutes or till rich golden brown.

Add the cumin-fenugreek powder, red chilli powder, hot spice mix (garam masala), pureed tomatoes and salt. Cover and cook on low heat for about 10  minutes.

Increase the heat and add the chicken pieces and fry well for about 10  minutes such that the spice flavors permeated through the chicken.

Reduce the heat and add the poppy seed-cashewnut paste stirring well. Fry for about 2  minute(s).

Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Simmer for about 5  minutes (stir once mid-way) or till the chicken is tender, the gravy is thick and oil has separated.

Nawabi Biriyani - made on 4th September 2011

What did I use:

Chicken – 6/7 pcs
Ginger- Garlic paste - 2 tsps
Salt to taste
Turmeric a pinch
Onions - 1 medium
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Cashew Nut paste - 10 nos
Oil - 2 tbsps
Basmati Rice – 3.5 cups (for 4 people)
Cloves - 3
Cinnamon - 1 inch
Green Cardamom - 2
Bay leaf - 1
Milk - 50 ml
Saffron - few strands
Salt to taste
Ghee - 1 tbsp
Water - 3 cups
Coriander leaves

 How did I cook:

Chop cleaned chicken into small pieces. Marinate the chicken pieces in ginger garlic paste along with salt and turmeric for 1/2 hour.

Clean Basmati rice in water once, max 2 times not more than that as it will break. Soak the rice for 15 mins, in the same water that you are going to use for cooking. This to make sure the minerals and vitamins are not lost.

Meanwhile make a paste of Cashew nut and chop the Onions, Coriander Leaves.

In a small cup, take warm milk and soak the Saffron, so that the colour comes out.

Once 15 mins is done, drain the rice from water, keep the water aside. Please don't throw away the water, remember we are going to use the same water for cooking.

Heat whatever pan you are going to use for cooking the rice.

Add Ghee and sauté the bay leaves, cloves, cinnamon, and cardamom.

Then add the basmati rice, making sure you don't break the rice grains by putting lot of pressure on the rice. Amma always tells me to treat Basmati with respect by stirring it delicately.

Add 3 cups of water and simmer it until the rice cooks. It takes about 15 mins to cook.

Once chicken pieces are marinated for 1/2 half, heat a pan with two tablespoon of oil.

Fry the chopped onion in oil till its brown in colour. Add chicken pieces. Stir well so that its coated well with Onions.

Add coriander powder and chilli powder. Keep it in high flame for 2 - 3 mins constantly stirring it. Please ensure that the curry does not stick to the pan.

Once the oil comes out, add the cashew paste. Sim for 20 min. stirring it frequently to ensure that it is well cooked.

When you have everything cooked and ready, take a thick bottom pan or cooker, coat the bottom with ghee.

Spread a layer of cooked rice, sprinkle saffron on top. Then put a layer of cooked chicken.

Add finely chopped coriander leaves over chicken gravy.Then repeat the process until you are done. Ensure the top layer is rice. so sprinkle Saffron milk again on top. Cover with lid and cook it on low flame for 30 mins.

Once 30 mins is over, remove to a casserole without mixing the rice with chicken gravy.

Butter Chicken with Parantha made on 13th August 2011

For Parantha: 
 
What did I use: 

• Whole wheat flour – 3 cups
• Water – as required to make dough
• Oil or ghee – 1/2 tea spoon for each paratha
• Salt – as per taste if required 

How did I cook:

• Mix flour, salt and make soft dough by adding water little by little as required.
• Apply one teaspoon of oil on the surface of the dough and keep it covered for 30 minutes.
• Now shape the dough into balls. You can make 12 to 15 pieces as shown in photograph.
• By using a chapatti roller and rolling pin, spread a dough ball in circular shape.
• Use dry flour for dusting to avoid stickiness while rolling.
• Apply oil or ghee on the surface; first fold it to a half circle; apply light oil again and further fold it to a quarter circle to look like a triangle.
• Roll it again to shape it to a larger triangular shape as shown.
• Now put it on a hot tava (griddle), cook on both sides by applying light coat of ghee or oil. (See the photographs to know how the surface swells while cooking in tava).
• Repeat the process for the remaining dough balls also.

 
For Butter Chicken

What did I use:
 

• 150ml plain natural yoghurt 
• 50g ground almonds 
• 1 ½ tsp chilli powder 
• ¼ tsp crushed bay leaves 
• ¼ tsp ground cloves 
• ¼tsp ground cinnamon 
• 1 tsp garam masala 
• 4 green cardamom pods 
• 1 tsp ginger pulp 
• 1 tsp garlic pulp 
• 400g can of chopped tomatoes
• 1 ¼ tsp salt 
• 1kg skinless chicken breast fillets
• 75g butter 
• 1 tbsp oil 
• 2 medium onions, sliced 
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

How did I cook:

• Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together well.
• Place the chicken fillets into a large mixing bowl and pour the yoghurt mixture over and set aside.
• In a large frying pan heat the oil and butter together. 
• Add the onions and fry for about 3 minutes. 
• Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. 
• Pour over the cream and stir in well and bring to the boil. 
• Garnish the Indian butter chicken with the remaining chopped coriander.
• Serve with parantha.    

Chili Chicken - made on 31st July 2011

What did I use:

½ Kg Boneless Chicken (small pieces)

2 tbsp Soya Sauce

2 tbsp Corn Flour/Corn Starch

5-6 Chopped Green Chilies

3 Green Onion Chopped

1 capsicum

1 tsp Garlic Paste

1 Egg

1/2 tsp White Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 cups chicken broth (or water)

1 tbsp Oil

Salt to taste

Oil to fry

How did I cook:

Cut the boneless chicken pieces into 1 inch pcs.

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 30 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok, heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Then add onion and capsicum and cook for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

Cook for 2-3 minutes.

N.B.: Chinese chili chicken goes well with steamed / boiled rice.

Simple chicken...made on 22nd July 2011

Spicy Chicken - made on 30th June 2011