Butter Chicken

BUTTER CHICKEN

North Indian Butter chicken is one of our favourite Indian side dish. Children loves it ... and it taste really good even without chilly powder...or you can use cashmiri chilly powder which is extremely red in color but don't have any spicy taste like the usual ones.

Butter chicken goes well with Basmati Reis, Naan, Salad & pappad.

Here goes my recipe,

THINGS NEEDED:

2 cup boneless chicken breasts, cut into cubes

1 medium onion finely chopped

2 tbsp ginger garlic paste 

1 cup tomato paste 

1 tablespoon garam masala

1 teaspoon paprika, adjust to taste

2 sp chopped Fenugreek leaves

10 cashew nuts / Almonds

1/2 cup heavy cream 

Salt

Butter

PREPARATION METHOD:

Marinate a day before : 

Take Chicken pieces in a bowl. Marinate adding 1 tsp salt, 1 tbsp ginger garlic paste, 1 tsp garam masala, 5 tbsp Joghurt . Refreigerate overnight or 4 hours.

So start Cooking: 😊

Soak Cashew nuts in water.  Grind to make a paste

Heat a medium saucepan. Add 2 tbsp butter . After melting toss in the chopped onions and saute until lightly golden, about 3-4 minutes.

Add 1 tbsp ginger -garlic paste. Saute and cook till rawness goes.

Add the chicken and fry till the  chicken is half cooked & water is almost gone and start turning brown on sides.

Add tomato paste, Cashew nut paste and spices ( 1tsp Garam masala, fenugreek leaves). 

Close the lid & cook covered in medium heat for 15 min.

Before finishing add 1/2 cup cream and cook 5 more min.

Garnish with chopped coriander leaves & serve with Basmati reis or Naan.

South Indian Chilly Chicken

CHILLY CHICKEN 

One of my favourite dishes . 

Really tasty and it goes well with Parotta.

THINGS NEEDED 

Chicken breast sliced long 3 cup

Green capsicum cubed 1 cup

Garlic – finely chopped 2 tbsp

Spring onions  - 1/2 cup chopped

Red Onions cubed – 1 cup 

Green chillies - 1/2 cup 

All purpose flour  - 2 tbsp

Corn flour  - 2tbsp

Chilly sauce

Tomato sauce

Soya sauce

 PREPARATION METHOD

Marinate Chicken with 2 tbsp soya sauce, 1 tbsp chilly sauce , 1 tsp pepper powder , 1 tsp salt , 2 tbsp all purpose flour, 1 tsp chilly powder , 2 tbsp corn flour.

Refrigerate the chicken while you prepare other ingredients.

Fry the chicken in hot oil till golden brown. Set aside.

Heat oil in nonstick pan. Saute garlic in it. Add onions, green chillies, capsicum  & spring onions and saute for 5 min .

Add 1 cup of soya sauce , ½ cup of chilly sauce , ½ cup of tomato sauce & 1 tsp salt to it.

Dilute 1 tbsp of corn flour  in water. Add this to the sauce .

Add 1 tsp chilly powder if you need.

 Boil for 5 min till rawness goes .

Now toss in the fried chicken pieces . Saute well .

 Cook covered in medium heat for around 10 min..

Top with chopped spring onions and serve with Parotta, Naan oder Basmati reis.

Yogurt chicken curry

YOGURT CHICKEN CURRY

Inspired from the Yogurt chicken that I had from the flight back home.

Simple Ingredients & very easy to make!!!

THINGS NEEDED:
Chicken - 1kg, cleaned n cut into small pieces
Ginger - 1tbsp crushed
Green Chilly - 1 sliced
Onion - 1 handful ,thinly sliced

Yogurt - 1 cup ( 400 gm)
Coconut powder - 3 tbsp
Curry powder - 1 tsp
Fresh garam masala- (5 cloves, 3 cardamom, 2 small cinnamon, 1 tsp fennel seeds)

PREPARATION METHOD :
Marinate chicken with 1tsp salt, 1tsp turmeric & 1/2tsp chillypowder.Set aside.
Heat oil. Saute ginger in it.Then fry onions until it starts turning brown on the sides.
Add chicken . Saute until it turns whitish. Add curry masala, garam masala . Saute well.
Add yogurt. Mix & cook covered.
After sometime like 10min. Add coconut powder. It makes the sauce creamy. Cook until done .
After finishing top with some chopped coriander leaves.

Serve with rice or chappathi.!!

My first Thai Luv !!

Thai Green Chicken Curry

I got introduced to this exotic food by my hus. from a Thai Restaurant nearby named 'Thai Imbiss' in bürger straße. The restaurant is very small but cozy , the foods are served very warm & the aroma there is simply killing . The most important thing in the curry is a green paste containing galagant( a version of ginger), garlic, sugar, salt, lemon leaves , sojabean oil, bambus shoot n so ...there is so many exotic ingredients , which is tough to buy.
But for gods sake we gets everything in tins & cans ....I bought a tin of green thai curry paste called 'Exotic Thai food ' from Real. But it was tasting the same as from the restaurant. May be they r also using this . So here comes the recipe !!

What all you need ??
Boneless Chicken - 1+1/2 kg
Capsicum - 1/4 from all three colors , red green yellow
Carrots - 2 thinly sliced
Zucchini(courgette) - thinly sliced
Basilicum(Basil) - 2 strand
Bamboo shoot - a handful ( if u want )
Coconut Milk - 1 tin


Clean the chicken , marinate with salt & set aside.
Heat oil in a pan. Add curry paste to this & saute for 3 min. until fragrant.
Add coconut milk , simmer for 5 min.
Add chicken & cook for 10 min. until its half done.
Then add all the vegetables ( adding them later to keep it crispy).
Add basil leaves , simmer & remove from heat when chicken is cooked.

Serve it with aromatic Jasmin rice !!!! :)

Chilli Chicken

CHILLY CHICKEN

This Chilly chicken is a mix of Indian and Chinese cooking. Very popular dish in South Indian restaurants. Mostly eaten with Parotta ( a layered bead ) . In the restaurants back home they also used to add ajinomoto which I have omitted in my recipe, mainly because its not healthy. Of course at home we want to make it most healthy as possible for our loved ones. So here's my recipe.

Recipe:
Things needed :

Chicken 500 gm ( breasts or almost boneless taken from a whole chicken)
Red Onion - 1 big cut into big cubes
Spring onion - 1 or 3/4 th of one
Ginger - 3 tsp
Garlic - 3 tsp
Bell Pepper or Capsicum 1/4th of one
Dry red chillies 3-4 broken into big pieces

Corn flour 1 full spoon for marinating the chicken
Cornflour 1 tsp dissolved in water to thicken the curry

Egg - 1
Pepper 2 tsp total, 1 tsp to marinate the chicken & 1 tsp to add in the curry making
Chilly powder - 1/2 tsp
Salt required

Soya sauce - 3 sp
Tomato sauce or ketchup - 1 sp
Chilly sauce - 1 sp

Preparation method :


Cut the chicken into medium sized pieces.Clean.
Marinate the chicken with 1 full sp of cornflour, 1 egg , 1 tsp pepper powder & 1/2 levelled tsp salt.

Fry the chicken pieces in oil until brown like in the pic.




Heat oil in a nonstick pot , add dry red chillies , saute for some seconds.
Add ginger garlic chopped till its aroma comes out well and rawness goes.





Now add the Onion, white part of spring onion & green chillies.
Saute until onion becomes soft & transparent.
Add the capsicum.Saute for a min.





Now add the chilly powder ,saute .
Add soya sauce 3 sp, Tomato sauce 1 sp, Chilly sauce 1 sp mix well. Add 1/2 cup of water to make it a gravy.
Boil the gravy in medium heat for 2 min., simmering in between.
Add the fried chicken pieces into this gravy. Mix well so that the chicken pieces may get coated with the gravy.
Add cornflour syrup. Add enough water if required.
Cover the pot with a lid & cook .
If required season with salt.
Add the greens of the spring onion .
Let it stay in the heat for 1 min.

Chilly chicken is ready now.

This can be served with parotta, naan , chappathi or rice.

Kozhikode Style Chicken Biryani

KOZHIKODE CHICKEN BIRIYANI

For making the Chicken Gravy:
Chicken - 1 kg
Turmeric - 1tsp
Garlic-ginger- shallot paste - 3 tbsp
Tomato - 2 chopped
Biriyani masala - 3 tbsp ( I used Sakthi brand)
Yogurt - 5 tbsp
Salt

For Rice :
Basmati Rice - 1kg
Whole garam masalas crushed - ( cloves 5 , Cardamom 3 crushed, Cinnamon - 5 sticks , Bayleaves - 3 broken)
Onion - 3
Green Chilly - 3 big
Ghee
Lemon Juice - that from a lemon
Mint leaves - 1/2 cup , chopped coarsely
Nuts & raisins - a handful

Preparation method for Chicken & gravy:
Clean & marinate the chicken with turmeric & salt.

Cut Onion , Tomatoes etc. & prepare other ingredients for the chicken .

First of all add ghee in a nonstick pan. Roast Cashews , raisins in this ghee , keep them aside.
Fry Green chillies and Onions nicely . Since I am not using Ghee to deep fry the onions, it will take some time for the onions to get fried well. You don't have to saute continuously, saute every 30 secs or so until it starts turning brown. Set aside the fried ingredients.

Add ginger - garlic - shallot paste in ghee & when the smell spreads, add the marinated chicken pieces to this and cook without adding water for 5 min. The outer surface turns whitish . At this point add Yogurt , Biriyani masala (OR 1 tsp salt and Chilly powder 1/2 tsp,Cori 1 tsp, Turmeric 1/2 tsp ) & chopped tomatoes.
Mix everything well and allow to coat on the chicken . Cook like that for 5 min.

Add 1/2 cup water and cook covered until chicken is done and the gravy thickens .

Preparation method for Rice:
Add some Ghee in a nonstick vessel.

Add the crushed spices ( cloves 5 , Cardamom 3 crushed, Cinnamon - 5 sticks , Bayleaves - 3 broken) . And when their flavour spreads , Add the rice .

Usually for cooking rice we adds double the quantity of water . But for making Biriyani add a bit less. Like 3/4 th of the usual quantity.
Add 4 tsp salt & 5 1/2 cup water to the rice and cook closing lid. When there is enough steam inside the vessel and drops started forming in the Lid, reduce the flame to low. So it will cook in the steam slowly and won't burn at the bottom.

Cook like this for 20 min. Use a fork to check if the water is completely absorbed. Spread 3 tbsp of lemon juice over rice.

Preparing Biriyani:
After both rice & chicken are finished, next step is to layer the rice and chicken and bake for some time.

Mix 1/2 of the fried onions with the cooked chicken.

Take a deep pot in which you want to bake. Spread rice then chicken with some gravy again rice continue this and finish it with spreading some chopped mint & coriander leaves, nuts raisins and fried onions on the top.

Bake for 45 min in 150 degrees preheated oven.

After finished mix all with a serving spoon .
Serve with boiled egg and a salad.

Chicken Biriyani

CHICKEN BIRIYANI (Rice cooked with chicken , spices and herbs)

Things needed :
Onion - 4, 350 gm
Tomato - 2 big, 260 gm
Green Chilly - 3 big 260 gm
Ghee

Marinate chicken with :
Garlic-ginger - shallot paste - 3 tbsp
Chilly powder 1 tsp
Coriander - 1 tsp
Garam masala - 1 tsp
Pepper - 1 tsp
Turmeric - 1/2 tsp
Salt - 1 tsp

For Later cooking :
Biriyani masala - 1 tbsp
OR
Chilly powder 1/2 tsp ,Coriander powder 1 tsp , Garam masala 1 tsp

Turmeric - 1/2 tsp
Yogurt - 5 tbsp
Lemon Juice - that from a lemon
Mint leaves - 1/2 cup , chopped coarsely
Coriander leaves - 1/2 cup , chopped coarsely
Nuts & raisins - a handful

Preparation method for Chicken & gravy:
Marinate the chicken with all the spices and ingredients mentioned and refrigerate for 1 hr ( or overnight for best results) .
Prepare other ingredients like Onion , Tomatoes etc. Required to make the chicken .

First of all add ghee in a nonstick pan. Roast Cashews , raisins in this ghee , keep them aside.

Add ginger - garlic - shallot paste in ghee & when the smell spreads add Green chillies and Onions into this & fry nicely .

Add the marinated chicken pieces to this and cook until the outer surface turns whitish . At this point add Yogurt , Biriyani masala (OR 1 tsp salt and Chilly powder 1/2 tsp,Cori 1 tsp, Turmeric 1/2 tsp ) & chopped tomatoes.
Mix everything well and allow to coat on the chicken . Cook like that for 5 min.

Add 1/2 cup water & salt if required and cook covered until chicken is done and the gravy thickens .

Preparation method for Rice:
Add some Ghee in a nonstick vessel.

Add the crushed spices ( cloves 5 , Cardamom 3 crushed, Cinnamon - 5 sticks , Bayleaves - 3 broken) . And when their flavour spreads , Add the rice .

Add 1/2 of the gravy of the chicken into this.

Usually for cooking rice we adds double the quantity of water . But for making Biriyani s add a bit less. Like 3/4 th.
Add 4 tsp salt & 5 1/2 cup water to the rice and cook closing lid. When there is enough steam inside the vessel and drops started forming in the Lid, reduce the flame to low. So it will cook in the steam slowly and won't burn at the bottom.

Cook like this for 10 min.

Make partition in the rice & place the cooked chicken with gravy in this. Spread 3 tbsp of lemon juice, chopped mint coriander leaves & nuts & raisins over the rice. Switch on low heat , when steam increases switch off the flame & cook for some 10 more min. until the rice is done.

Use a fork to check if the water is completely absorbed.

Serve with boiled egg , mint chutney and a salad.

Spicy chicken curry

Things needed :

Chicken - 1 kg
Red onion - 2 big, 325gm, coarsely cut
Green chillies - 3 big, coarsely cut
Curry leaves 2 spring
Tomato - 225gm, 2 big coarsely cut
Ginger - 1 1/2 sp Garlic -1 1/2 sp chopped

Chilly powder - 1+1/2 tbsp
Coriander powder - 2 tbsp

Garam masala - 1 tsp
Meat masala - 1 levelled tbspoon

Preparation method :

Clean the chicken pieces, marinate it with 1 tsp salt , 1/2 tsp turmeric and keep aside.
Heat oil in a pressure cooker.
Add Ginger garlic chopped and fry for some seconds until its rawness goes.
Add cut onion, green chillies, curry leaves and saute until onion becomes soft and transparent.
Add tomatoes and cook until it gets mushy.
Put all these cooked ingredients into a blender and make a paste. Add small quantity of water if needed.

Pour the paste back into the cooker and boil for 2 min.
Mix in the chicken pieces add chilly powder , coriander powder , required salt and pressure cook for only 5 min.. you can further cook the chicken with open lid until it is full cooked .

After the chicken pieces are cooked soft , add the Garam masala & meat masala for that desirable aroma . Let it stay in medium heat for 2 min .
This Aromatic,spicy Chicken Curry is best served with rice , chappathi or parotta or appam.

Kerala Chicken Fry

Kerala Chicken Fry Recipe

CHICKEN FRY , the Kerala way
Crispy fried chicken pieces with fried ginger - garlic paste are very tasty and is a regular item in my home . It goes well with kerala parotta also with rice. Give it a try !

Things needed :
1 kg chicken ( if available buy the chicken legs)
3 sp ginger pasted
3 sp garlic pasted
1 full spoon chilly
1 tsp turmeric
Salt

Preparation method :
Clean the chicken . Marinate with the chicken with the rest of the ingredients. Deep fry in oil turning around.

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Pepper Chicken Chettinad

Pepper Chicken Chettinadu Recipe

PEPPER CHICKEN CHETTINAD (Pepper chicken in TamilNadu style)

Spiced with pepper this dish is ideal for the winter & rainy seasons.Very good for your appetite.
I just made it today for my in-laws , they are having a fever.
I am waiting for their response and will post it soon.

Things needed :
Chicken - 1 kg
Onion - 2 big finely chopped 250 gm
Tomatoes - 2 finely chopped 200 gm
Pepper - 4 tsp
Ginger - Garlic - 1 full sp
Mustard seeds - 1 leveled tsp
Cumin seeds - 1 leveled teaspoon
1/2 tsp turmeric ,1 sp chilly powder , 2 sp coriander powder , 1 sp fennel seeds

Preparation method :
Clean the chicken,make pierces on it,marinate with 3 tsp pepper & 2 tsp salt . keep for 2 hrs in the refrigerator.

Heat some oil in a nonstick vessel , shallow fry the chicken pieces.
So that the chicken pieces wont go separated while cooking.

In the same vessel add mustard seeds & 1 tsp cumin seeds .allow to spluter .




Add the garam masalas into this..... 4- cloves, 3 cardamom crushed , 2 bay leaves broken, 3 small 1 inch pieces of cinnamon.
The cloves will splutter. Then add the chopped onions, green chillies and saute until transparent.

Add the ginger- garlic paste and saute until its rawness goes.

Add 1/2 tsp turmeric , saute until rawness goes.










Add tomatoes chopped, 1 sp chilly powder , 2 sp coriander powder , 1 sp fennel seeds crushed saute & cook until tomatoes are mashed.








Add the chicken pieces.

Add a 1/4 cup water, mix and cook until the chicken becomes tender.

Add 1 tsp pepper while cooking .

Garnish with curry leaves .





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Thenga Varutharacha Nadan Chicken Curry

CHICKEN CURRY - country style

Things needed :

Chicken - 1 kg
Shallots - 1 handful, sliced
Onion - 1 small, sliced
Tomato -1 or half more, chopped
Ginger 1 inch piece + Garlic 3 pods -1 tbsp paste
Turmeric 1/2 tsp
Coconut Oil - 3 or 4 spoons
Curry leaves

Thenga arappinu vendathu - For making curry paste
Dessicated coconut - 1+1/2 handful
Chilly powder - 1 1/2 tbsp ( Depending on our spice level o.k? )
Coriander powder - 1 tbsp

Garam masala - 3 cardamom , 2 inch stick cinnamon, 5 cloves, 1 inch bay leaf & 1 sp perumjeerakam(Fennel seeds)

Preparation method :
Wash the chicken , marinate it with salt ( 1 sp) , turmeric & keep aside .
Heat coconut oil in nonstick pan.Add ginger garlic saute. (the aroma is simply killing)
Before it turns color add cut shallots , onion & curry leaves to it.
Saute & fry . Add chopped tomatoes & then the chicken.
Mix well and fry until water separates from chicken & it turns white. It takes around 3 min. on high flame.
Then add 1 cup water , may be 1 more spring curry leaves. Cook closing the lid for around 20 min.

Meantime you can prepare the curry paste . I have already posted once about How to make Coconut Curry paste .

Dry roast the coconut till brown in a pan.
After reducing the heat add garam masalas.
Remove from heat.
Add chilly powder & coriander powder , saute.
Allow to cool.
Finally grind to a fine oily paste.

Add the curry paste & water if necessary to the cooked chicken.
Check for salt .Cook until oil separates on top.

Serve with Tapioca, Rice, chappathi or Parotta.