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Posts tagged ‘Chicken’

Butter Chicken -2

Butter chicken

Butter chicken

This is also my signature dish ,experimented and tasted…..I would say confidently that this dish will satisfy any pallette..be it Indian or Asian ..or any other part of the world..I have posted a Butter Chicken recipe before also in my blog so thats why now added 2 to the title….and this recipe is totally my combination of different ingredients than in the other recipe and it was so amazing….try and taste..

Ingredients

Boneless chicken – 300 gms.cut into fine cubes

Sa;t to taste

Chilli powder 1and 1/2 tsp

Orange red food colour – 1 pinch

Onions – 1 large finely chopped

Green chilli – 1-2 mince finely

Ginger garlic paste -1 tsp

Tomatoes – 3 med wash and dice

Fresh coriander/Cilantro – a hand ful chopped

Yoghurt/Curd – 4 tbsps

Biryani masala – 1/2 tsp (See recipe in my homemade spice powders – category)

Dry coconut – 1/2 cup grated

Garlic cloves – 2 small

Butter – 10-15 gms or 1 small cube

Oil – 3 tbsps

Preparation

1-First take a bowl and combine chicken,salt ,1/2 tsp chilli powder and food colour,mix well and keep 10 mins.

2-Blend Tomatoes and fresh coriander into a puree and keep.

3-Powder dry coconut and garlic cloves.

Method 

Heat a large wok and add oil first and drop in the onions and fry 2 mins and add the ginger garlic paste and fry further.

Now add the minced green chillies,and marinated chicken and continue to stir  to avoid sticking to the pan for 2 more mins.

Add the remaining chilli powder and lower the heat and add yoghurt and stir continuosly to avoid curdling now add the tomato puree and fry till raw smell of tomatoes is vanished.

Lastly sprinke biryani masala and coconut powder continue stirring on med heat till chicken is tender…adjust salt and 1/2 cup of water and cook 3-4 mins finish the dish by dropping in the butter and fresh coriander a little chopped and combine well.

Turn off the heat and serve with Tandoori Rotis or any Indian Breads(Chapatis/Rumali Rotis/Nans/Parathas…)

This dish is finished injust 12-15 mins..but you need to stir continuosly to get the best result!!!!

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Chicken in Hot and Sour Vegetable Sauce

Chicken in Hot and Sour Vegetable Sauce

This chicken dish is the right combination for chinese fried rice, nans,rotis or chapatis(Indian Flat Bread).This is not too spicy but moderate….If you like it more spicy can alter the chilli powder quantity.This is served more often at my table!!! and loved by all…..

Ingredients

For chicken marinade

Chicken boneless – 250 gms pat dry and cut into 2” stripes

Salt – as per taste

Pepper powder -1/4 tsp

Egg -1 whole

Plain flour/maida -1/2 cup

Corn flour -2 tbsps

Step 1.Combine all the ingredients in a mixing bowl,cover and keep for 10 mins  in refrigerator.

For Hot and Sour Vegetable Sauce

Ginger and Garlic – 1 tbsp minced

Onion – 1 med finely sliced

Spring onions – sliced 1/2 cup

Carrot – 1 peeled,washed and cut into  juliennes

Capsicum  – 1 small remove stem and deseed wash and cut into juliennes

Cabbage – 1/2 cup juliennes

Oil – 2 tbsp of olive oil

Green chilli sauce – 1 tbsp

Tomato ketchup – 3-4 tbsps

Vinegar – 1/2 tsp

Dark soy sauce – 1 tsp

Green chilli – 1 deseed and mince

Red chilli powder – 1/4 tsp

Black pepper powder – a pinch

Salt – as per taste

Corn flour – 1 tbsp mixed in 1/2 cup of water. This mixture is called the corn starch.

Oil  – for deep frying chicken

Method

Step 2.Heat oil for deep frying ,now take the marinated chicken and drop into hot oil and fry till golden brown,remove and drain .

Step 3.In another pan or wok take 2 tsps of the remaining oil from deep fry and add the minced ginger and garlic fry 1 min and add the minced green chilli and onion stir fry on high heat for a couple of mins.

Step 4.Drop in the prepared carrot,cabbage,capsicum and 1/2 of the spring onion and saute well add the salt and chilli powder and a pinch of black pepper powder.

Step 5.Now add 2 cups of water and cook covered for 2 mins,then add the chilli sauce,tomato ketchup ,soy sauce and vinegar.Let simmer another 2 mins.

Step 6.Add the fried chicken into the hot and sour vegetable sauce and keep stirring  on low heat for 3mins adjust sauce content and consistency by adding more water and prepared corn starch,cook another 2 mins and turn off heat.

Serve in a bowl topped with remaining spring onion.

Goes well with chinese fried rice or fried rice and Parathas.

Chicken in Hot and sour sauce

Chicken in Hot and sour sauce

Hyderabadi Chicken Dum Biryani

CHICKEN BIRYANI

Ingredients

Chicken – 1 whole cut into medium pieces
Yoghurt – 2 cups
Lemon – 2 small ( extract juice)
Ginger-Garlic paste – 2 tbsps
Turmeric powder – 1/4 tsp
Red chili powder – 2 tsps
Coriander powder – 1 tbsp
Salt – 1 tbsp
Biyani masala – ( Same ingredients and measurements as in Lamb Shank Dhum Biryani )
Onions – 4 medium Finely sliced and deep fried in 1 cup of oil+ghee.(Keep little to top the layered biryani)
Green chilis – 4 cut diagonally
Fresh mint leaves – 1 cup finely chopped
Fresh Coriander leaves – 1 cup finely chopped

Wash the chicken in enough water,drain well and add all the ingredients metioned above and mix well and cover with a foil and keep in a refrigertor for 1-2 hours for marination.Keep chopped mint and coriander a little approx 2 tbsps to sprinkle on top while layering the biryani.

For rice

Rice – basmati or normal rice 8 cups wash n soak
Water – 16 cups
Cinnamom – 2 inch stick
Cloves – 6
Black pepper corns – 10
Bay leaves – 2
Salt – 1 tbsp

Method
1.Cook the marinated chicken in a large wok along with all the marinade without lid for 4-5 mins and then cover cook for another 5 mins taking care not to burn the bottom of the vessel .
2.At the same time start boiling 16 cups of water in a large cooking vessel or electric rice cooker adding the whole ingredients and salt.
3 .Add the washed,soaked and drained rice to the boiling water and cover cook till just done and still wet.
4.You can Layer in a pressure cooker starting with rice- chicken-rice again chicken and rice always end with rice layer and sprinkle juice of 1 lemon and little oil+ghee on top and the saved fried onion and chopped mint and coriander also, cover and place the whistle and keep on low heat for 20-30 mins or cover tightly with foil and place in the preheated oven for30-40 mins on low gas mark.
5.Turn of heat and wait for 5-10 mins to open the lid.

Serve Hot With Raita and Salad.

By Kezia Mary.

Chicken 65

Chicken 65

Ingredients

Boneless Chicken – 400g cubed
Egg – 1
Corn flour – 5-6 tbsps
Salt and pepper – to season

Yoghurt – 1 cup
Orange-red food colour – 1 pinch
salt 2 pinches

Onion – 1 large roughly chopped
Green chilis (Less Spicy) – 5-6
Curry leaves – 2 sprigs
Garlic – 1 large pod minced
Red chili powder – 1/2 tsp
Pepper powder – 1/4 tsp freshly ground
Capsicum – 1 small cut into stripes
Oil – for deep frying

Method
1.Wash and drain of water completely from chicken cubes and season it with salt and pepper mix well add egg and corn flour add 1 tsp of water if needed combine well and set apart for marination for 1/2 hr in a refrigerator.
2.Mix yoghurt salt and food colour in a mixing bowl with a whisk and keep covered.
3.Heat a kadai or deep fry pan add oil heat well but not to smoke then add the chicken cubes one by one.
4 If you cannot accomodate all pieces at a time fry in batches till golden brown.
5.Drain the fried pieces on a paper towel and transfer them to the prepared yoghurt bowl,mix well and keep covered.
6.Use another pan or remove oil from deep frying pan keeping 1 tbsp oil for further procedure.
7.Heat the pan with 1tbsp oil add garlic,onions greenchilis curry leaves and capsicum stir fry on high heat for 2-3 mins then add the chicken -yoghurt mix to the pan lower heat continue stiring 2ins then add red chili powder and pepper stir till the pieces are well done and liquid evaporated.

Can be served as starter or snack or in the sandwich or with rice and sambar or rasam.
kids like this when I make wraps with chappatis and salad with little mayo.

By Kezia Mary

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