Chicken Do Pyaaza

I always intend to try out different recipes of chicken available on the internet. Initially, I follow the base recipe with a little changes as per the ingredients readily available in-house or as per the need of my taste buds ;).

Here where we stay, incase we want to buy halal chicken be need to buy it in tray form which weighs a minimum of 1.5 kg that is 3 lbs and so ideally is alot for us two people. We do get lesser quantity in the American stores but the type of pieces is fixed like on drumsticks or breast or skinless thighs, etc. As such we don’t mind buying large quantity at halal store as we get a mix of pieces. I always prefer to store it in portions of four.

I had a portion remaining in the freezer and wanted to consume it trying out something new. I came across this recipe on YouTube. Personally I had not tasted chicken do pyaaza anytime before. So I didn’t have anything to compare the outcome of what I tried with. Though the outcome was very delicious and spicy and liked by all at home. So lets begin.

 

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Recipe :

Ingredients :

for marination :

  • 500-750 gms of chicken, cleaned, washed and cut into small pieces
  • 1/2 tbsp ginger garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt as per taste

For the masala blend :

  • 1 tbsp cardamom powder
  • 1 tbsp cloves
  • 1 tbsp cinnamon
  • 1 tbsp black cardamom  (roughly 3-4)

For the base :

  • 2 medium onions, one – finely chopped and other – cut into cubes
  • 3 small/ medium tomatoes – blanched and puree them after removing skin
  • 2 tsp ginger garlic paste
  • 1 1/2 tbsp ghee
  • 1 cup yoghurt/dahi
  • 1 tbsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 2 tsp Kashmiri red chilli powder/paprika
  • 3 green chillies, slit (optional) – I had added these but these chillies I used were too spicy and the curry turned too hot. So incase the chillies that you are to use are also spicy avoid using them if you can bear too hot curry.
  • 1 tbsp of masala blend
  • 1 tbsp kasoori methi or dry fenugreek leaves
  • 1 tbsp coriander leaves, chopped

Method :

  1. Marinate the chicken with the other ingredients mentioned under marination. Allow to rest for at least 30 minutes.
  2. In a bowl, mix the yoghurt, turmeric powder and red chilli powder till well incorporatedIMG_20170712_143913
  3. In a wok or saucepan, heat the ghee.
  4. Saute the ginger garlic paste till its rawness disappears.
  5. Then add the chopped onions and saute till slight brown.IMG_20170712_143547
  6. Add the tomato puree and allow to cook.IMG_20170712_144039
  7. Next add the yoghurt mix and cook for another 5-7 minutes till oil separates.IMG_20170712_144721
  8. Add all the remaining spices, salt, marinated chicken and cubed onion. If you using the green chillies add them here.
  9. Allow this to boil till the chicken is well cooked. The twisted I added here is I had pressure cooked the marinated chicken prior for 2 whistles. And then added the pressure cooked chicken at this stage. 2 whistles didn’t completely cook the chicken but was 75-80% done. The rest was cooked while we boiled it in the gravy.
  10. Garnish with kasoori methi and chopped coriander leaves. Enjoy the spicy Chicken do pyaaza with rotis or phulkas.

 

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Chicken Manchow Soup

Chicken Manchow Soup has always been our all time favorite. This piping hot chinese soup served with fried noodles tastes delicious. 

 

Recipe :

Ingredients :

  • 3-4 strips of boneless chicken, boiled and shredded
  • 2 garlic cloves, minced
  • 1/2 inch ginger, minced
  • 4-5 small bulbs of spring onion, finely chopped
  • spring onion greens, chopped (for garnish)
  • 1/2 small carrot, finely chopped
  • 1/2 capsicum, chopped
  • 1/4 piece of small cabbage , shredded
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 1 green chilli, finely chopped
  • 1 tbsp red chilli sauce
  • 1 tsp pepper powder
  • salt as per taste
  • 1 egg, beaten
  • 4 cups of chicken stock
  • 4 tbsp corn flour
  • 1 tbsp olive oil

Method :

  1. In a wok, heat olive oil.
  2. Add garlic, ginger, green chili.
  3. Once the garlic turns a little brown, add the onion. Saute for a minute.
  4. Add the cabbage, carrot and capsicum. Mix and saute.
  5. Add pepper powder, soya sauce, chilli sauce, vinegar and mix.
  6. Then add the shredded chicken pieces and mix.
  7. In a small bowl, mix cornflour in 1/2 cup chicken stock (out of the 4 cups). Stir well to avoid lump formation and keep aside.
  8. Add the remaining chicken stock to the saucepan.
  9. Add salt as per taste.
  10. Once the soup comes to boil, add around 4 tbsp of cornflour mixture. Allow the soup to thicken. If you need thicker consistency, you can add a little more cornflour mixture. ( I added around 6 tbsp of cornflour mixture).
  11. Keep stirring so that the cornflour doesn’t settle down. Check the seasoning.
  12. Add the beaten egg to the soup, while stirring the soup continuously.
  13. Garnish the soup with spring onion greens.
  14. Enjoy the soup piping hot with fried boiled noodles.

Chicken 65 / Indian style Chicken nuggets

I am always in search of trying out new chicken recipes so that preparing the same favorite one’s should not make us bored with it being a routine and the favorite should not turn un-favorite.

This time I thought of trying out chicken 65 at home. Recently we had it at food court, while we were there over a Sunday with one of relative’s family. Before a few days we had a chance to try out fish 65. My husband cherished both. So I decided to try out the chicken version at home this Sunday. Fish 65 can also be prepared in the same way using fish fillet of preferably white fish like tilapia.

Recipe :

Ingredients :

  • 250 gms boneless chicken, cut into small pieces, cleaned and washed
  • 1 tsp ginger garlic paste
  • 1-2 tsp lemon juice
  • 2 tbsp corn flour
  • 1 tbsp all-purpose flour
  • Pinch of red food color
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp black pepper powder
  • Salt as per taste
  • 1 egg
  • Oil for deep-frying and also for stir fry
  • 4-5 green chilies, slit
  • 8-10 curry leaves
  • 2-3 big garlic cloves, finely chopped
  • 1 tbsp yoghurt
  • 1 tbsp red chili sauce

Method :

  1. Marinate the chicken pieces with ginger garlic paste, lemon juice and salt as per taste. Keep aside for 15-20 mins.
  2. In a bowl, mix cornflour, all-purpose flour, red color, Kashmiri chili powder, pepper powder, pinch of salt and egg.
  3. Add the chicken pieces and coat them well. 
  4. Heat oil in a pan and deep fry the chicken pieces.
  5. Remove on an absorbent paper towel. 
  6. In a pan, heat a tbsp or two of olive oil.
  7. On a high flame, sauté green chillies, chopped garlic and curry leaves. 
  8. Once they turn slight brown, add the fried chicken pieces.
  9. To this, add the yoghurt and red chili sauce. Mix well and sauté till the yoghurt is cooked well.
  10. Yummy chicken 65 is ready to be served hot.

Chicken Tandoori / Spicy grilled chicken

 Every time I visited the Halal meat shop, I noticed the leg pieces which seem to be ideal to be used to prepare the tandoori chicken. Every I wished to buy them but happened to push the purchase towards next visit.

Last week, I decided firmly that I will buy at least two leg pieces to try out the tandoori at home. Finally the day arrived and I prepared the tandoori chicken at home.

 

Recipe:

Ingredients:

  • 1 pound Chicken legs (around 2 legs of 400 -500 gms)
  • salt as per taste
  • 1/2 tbsp lemon juice
  • 2 1/2 tsp ginger garlic paste
  • 1/2 cup strained or hung yoghurt
  • 1 tsp Kashmiri red chilli powder
  • 2 tsp Tandoori chicken masala
  • 1 tbsp mustard oil
  • onion rings, lemon wedges, chopped coriander leaves for garnish. Chat masala (optional)

Method :

  1. Clean and wash the leg pieces. Cut 2 slits on the thigh, 3 on the leg, 1 on the thigh joint and 1 on leg joint.
  2. Marinate the  leg pieces with salt, lemon juice, 1/2 tsp kashmiri red chilli powder and 1/2 tsp ginger garlic paste. Rub it well in the slits. Allow it to rest for 20-30 mins.
  3. In a bowl, whisk yoghurt, remaining ginger garlic paste, remaining kashmiri red chilli powder, tandoori chicken masala, mustard oil and very little salt. Be easy on salt as you have already added salt in first marinade.
  4. Dip the marinated pieces in this tandoori masala. Again rub this well in the slits. Allow to rest for at least 30 mins. I usually prefer to keep it longer for around 2 hours or even overnight.
  5. Pre-heat oven to  400 F. Line a baking tray with aluminium foil.
  6. Place the leg pieces on this tray and bake for around 20 mins on one side.
  7. Remove turn and cook on other side for 15 mins. The time for cooking on either side may vary depending on your oven and also the chicken. So keep a check accordingly.
  8. You will realize that it has cooked when you see that the masala is cooked.
  9. I prefer cooking in the oven prior and then just warming it up on a cast iron pan just before serving. This helps give it the burnt tandoor feel.
  10. Garnish with chat masala(optional), onion rings and chopped coriander leaves. Serve with lemon wedges.

Scrambled egg with desi tadka / Anda Bhurji

My mum always prepared scrambled eggs or anda bhurji in a simple manner with little masala. However as an adult, I really cherished the anda bhurji sold at small roadside stalls. But they used too much of oil which could be handled once in a while. When in Pune, I had a cook at home who provided me some help in kitchen keeping in mind my busy work schedule. She prepared just a sabji and rotis but that also was much helpful. She prepared the bhurji in a slightly different manner than the way my mum did. I am sharing this recipe which I follow and is a mix of multiple recipes.

Recipe :

Ingredients :

  • 1 tbsp oil
  • 1 tbsp butter
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • pinch of asafoetida
  • 1-2 green chillies, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1/2 tsp ginger garlic paste
  • 3 eggs
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp pav bhaji masala
  • salt as per taste
  • 2 tbsp coriander leaves, finely chopped

Method :

  1. In a pan, heat oil with butter.
  2. Add mustard seeds, cumin seeds and asafoetida.
  3. Once it flutters, add the onion, green chillies and saute till onion is transparent.
  4. Then add the ginger garlic paste and saute till the rawness is lost.
  5. Now add the tomatoes and allow to cook.
  6. Then add the masala – turmeric, red chilli powder, pav bhaji masala and salt as per taste.
  7. Now add the eggs and whisk through the cooked masala-veggie mix.
  8. Cook till whisking continuously till the eggs are cooked and mixture is dry.
  9. Garnish with coriander leaves.
  10. Serve with bread or chapatis.

Coorg special Chicken masala / Spicy Chicken delicacy from Coorg

Nowadays I have stopped eating much of fish and moved my appetite inclination towards chicken. Every week coincidentally almost every Thursday, I tend to prepare some chicken delicacy. However I try that every week it should be something new so that by repeating similar dishes we should not end up getting bored with eating the same.

Many years back when I was just out of college and waiting for my MNC joining, I had a long vacation in between. During this time I got an opportunity to visit a small town named Coorg, equidistant from the cities Mangalore and Bangalore in the state of Karnataka, India. We had booked a cottage stay there and one of the meals during the stay was offered by the cottage owner. Their cook had prepared all Coorg delicacies. One of them which I could recollect I guess was the Pandi curry or Pork curry served with rice balls. I actually could just recollect the color of the delicacy which had created the temptation, but I also remember it was some non veg item that I didn’t eat then and so didn’t relish the dish.

After so many years, I remembered it and started my research during which I came to know about Pandi curry. Nowadays though I have started eating lamb/goat meat, I still not eat other red meat. So I decided to try out similar dish but with chicken. So let’s hop on to the recipe.


Recipe :

Ingredients:

  • 500 gms chicken, cleaned, washed and cut into small pieces. I marinate the pieces with salt and turmeric powder
  • 3 tbsp ghee ( you can also use oil)
  • 1 large onion, sliced
  • 5-6 green chillies, chopped
  • 1/2 cup + 2 tbsp coriander leaves, finely chopped
  • 2-3 small pieces of cinnamon
  • 3-4 cardamom
  • 1-2 star anise
  • 5-6 cloves
  • 1/2 tsp black peppercorns
  • 1 tsp mustard seeds
  • 3 tsp cumin seeds
  • 1 tbsp coriander powder
  • 1 1/2 tsp ginger garlic paste
  • 10-15 curry leaves
  • Salt as per taste
  • 1/ cup water
  • 2-3 tsp tamarind juice

Method:

  1. In a pan, heat a tbsp of ghee.
  2. Add the whole spices – cloves, cinnamon, cardamom, star anise, peppercorns, mustard seeds and cumin seeds. Sauté for a min or two on high flame.
  3. Then add the green chillies and onion. Sauté for another few minutes.
  4. Add coriander powder, coriander leaves (1/2 cup) and mix well.
  5. Allow the mixture to cool.
  6. Grind the mixture to a fine paste by adding 1/2 cup water.
  7. In a pressure cooker, heat the remaining ghee.
  8. To this add the curry leaves and ginger garlic paste and sauté till the rawness of the paste is lost.
  9. Then add the chicken pieces, mix and fry for few minutes.
  10. Add the ground masala, salt as per taste and pressure cook for 1-2 whistles.
  11. Once the pressure is completely released, check the taste and consistency of gravy.
  12. Add salt and water if required.
  13. Add tamarind juice and bring to a boil. Garnish with coriander leaves.
  14. Serve hot with roti/chapati or rice.

Classic rum cake 

We were at a get together at our relative’s place. While talking about cuisines and various dishes, suddenly all were nostalgic about a rum cake which our aunt Usha Naik (family friend)  had baked and relished by all for some party in the past. As we had recently moved here, we were not obliged to relish it ☹️.

However, I was very eager to get hold of the recipe and try it out. Christmas was around the corner and I was planning to try it out then. So I grabbed the recipe from aunt Usha and was all ready with the ingredients in my pantry. But to my dismay my hubby was in no mood for any more cakes that month as be already had consumed our wedding anniversary cake by mid December.

I was just waiting for an occasion to seek an opportunity to bake it. Recently was my paternal grand dad’s 100th birthday remembrance. So I didn’t wait at all and just decided to try it out no matter what. My grand dad too was a foodie even at his old age. Though he was a doctor himself and health conscious, he did not give up on relishing delicious food.

Thanks Usha aunty for the recipe. We and many of our friends enjoyed the yummy cake. Let’s begin with the recipe. I have done very minor changes to the original.


Recipe :

Ingredients:

For the cake –

  • 1/2 cup chopped walnuts
  • 1 box yellow cake mix (The recipe asked to use 18 1/2 oz box however I used the gluten free pack by Pillsbury 17 oz. You can use the regular packs of traditional yellow cake mix of 15.25 oz which would work well)
  • 1 box instant pudding and pie filling (3.4 oz)
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup rum

For the rum glaze –

  • 1/2 cup butter ( 1 stick or 1/4 pound)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup rum

Method :

  1. Preheat the oven to 325 F.
  2. Grease and flour a 10 inch tube pan or 12 cup bundt pan.
  3. Sprinkle about 1/4 cup or less walnuts at the bottom of the pan.
  4. Mix all the rest ingredients and then fold in the remaining walnuts.
  5. Pour the mix into the greased pan and bake in the preheated oven for an hour or till cake doneness.
  6. Remove the cake and allow it to cool completely on a cooling rack.
  7. For the glaze, melt the butter in a saucepan.
  8. Stir in the sugar and water and continue stirring till sugar dissolves.
  9. Allow to boil for 5 mins and then remove from heat.
  10. Stir in the rum.
  11. Drizzle and smooth the glaze over the top and sides of the cake.
  12. Allow the cake to absorb the glaze completely and then repeat till the entire glaze is used up.

Butter chicken / Murg Makhni – type two

As mentioned in my earlier post of butter chicken, this dish has always been our all time favorite. My mum’s recipe always worked well for me until I moved to US. Here the recipe didn’t have much issues but ingredients available here like yoghurt, butter, cream are extra heavy and also the veggies are slight different in texture and to add to it the US branded mixer-grinder don’t achieve that fine consistency as the one achieved back at home in India.

As my hubby is turning more health conscious, I was craving to find a recipe for this that could cater to my needs and even after all the above mentioned hindrances. However,friends back in India can still go ahead with my earlier version specially when serving guests. Earlier one is more royal while this recipe uses comparatively similar but less ingredients and is a healthier version.


Recipe :

Ingredients :

  • 300-350 gms boneless chicken, cleaned, washed and cut into strips or small pieces.
  • Salt as per taste
  • 1 tbsp ginger garlic paste for marination
  • 1 tbsp Kashmiri red chili powder for marination
  • 400 gms tomatoes, roughly chopped (around 4-5 medium-sized)
  • 100 gms onion, roughly chopped (around one medium – large, I used white onion)
  • 1 tbsp ginger garlic paste
  • 50 gms cashew nuts (less than 1/4 US cup)
  • 1/2 tsp chicken masala ( you can also use readily available garam masala)
  • 4 tbsp sugar
  • 2 tbsp Kashmiri chili powder
  • 4 tbsp butter
  • 2 tbsp cream
  • 2 tbsp white vinegar
  • 1 tsp kasuri methi
  • 1 tbsp oil.

Method :

  1. Marinate the chicken with Kashmiri chili powder,ginger garlic paste and salt as per taste. Allow to rest for at least 30 mins
  2. In a pan, heat oil and half the butter. Fry the marinated chicken pieces till cooked well. Remove them and keep aside.
  3. In the same pan, heat little more oil. Sauté the onion till transparent.
  4. Add the ginger garlic paste, cashew nuts, tomatoes, chicken masala, sugar, Kashmiri red chili powder, salt as per taste and cook till the mixture is well cooked and mushy. Add little water if required for cooking.
  5. Allow the mixture to cool and then grind it to fine paste.
  6. In the same pan, strain this ground paste till very less wastage is left.
  7. To this add the fried chicken pieces and butter.
  8. Retain 1/2 tsp cream and pinch of kasuri methi for garnish later and add the remaining.
  9. Allow the gravy to simmer. Check the taste and add salt if required.
  10. Serve hot with naan or roti.

Chicken Ghee Roast/ Roasted Chicken using clarified butter 

Had been noticing quite many posts on mutton ghee roast or chicken ghee roast for a while on the food groups. I had never tasted this dish before. But it always tempted me. Recently was blessed with an opportunity to taste it at one of my friend’s place at the Diwali party she had hosted. It was divine.

This was now a dish on my list to be tried out at home. I referred my recipes and also took reference from my friend. The below shared on is was I experimented in my kitchen. Tried, tested and relished.


Recipe :

Ingredients :

  • 300-500 gms chicken, cleaned washed and cut into medium-sized pieces.( Apply salt and turmeric powder and allow to rest for at least 30 mins)
  • puree of 2 medium-sized tomatoes
  • 9 tsp ghee
  • juice of half lemon
  • 1 tsp cumin powder
  • 1 1/2 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 2 tsp Kashmiri red chili powder
  • 1/2 tsp chicken masala or regular garam masala
  • 1/2 tsp pepper powder
  • 1 tsp sugar
  • 2 finely chopped coriander leaves

Method :

  1. In a pan, heat 7 tsp ghee.
  2. To this add the cumin powder and ginger garlic paste and fry for 1-2 mins.
  3. Now add the tomato puree, mix and fry further.
  4. Then add the coriander powder, Kashmiri red chilli powder, mix well and allow to cook till ghee separates from the masala.
  5. Add another 2 tsp of ghee and chicken pieces.
  6. Mix well and add the chicken masala powder, pepper powder and mix again. Saute for 2 mins.
  7. Close the lid and allow the chicken to cook for 10 minutes on medium flame. I usually like to pressure cook my chicken and so I make the dish in a pressure cooker instead of pan. And at this point I pressure cook for around 2-3 whistles by adding a tbsp or two of two.
  8. Once cooked, add lemon juice and sugar. Mix and allow the dish to get slightly dry.
  9. Garnish with chopped coriander leaves.
  10. Serve hot with roti/chapati/bread.

Chicken Kadai

Kadai chicken is not ideally one of my favorite dishes. But some how since past few weeks, I had this crazy craving to try out chicken kadai at home. I don’t know but guess I had more craving for the diced capsicum rather than the chicken in it. ;p

I referred many recipes but the pictures in it didn’t appeal to me as in it didn’t give me the restaurant version feeling. So then I started my research for kadai paneer instead. The base recipe remains the same for both only difference is that for veg version with paneer, you don’t have to marinate the paneer. I have not tried the veg version myself though. This is what I tried and achieved with chicken.


Recipe :

Ingredients :

  • 250-300gms chicken, boneless or with bones, cleaned washed and cut into medium pieces.
  • 1 small tomato, roughly chopped
  • 2 small onion,(1 roughly chopped and other diced)
  • 1 small capsicum, diced (green pepper or you can use any color pepper of your choice)
  • 2 garlic cloves
  • 1/4 inch ginger
  • 2 green chillies, slit
  • 1/2 tsp ginger garlic paste
  • salt
  • pinch + 1/4 tsp turmeric powder
  • 5-10 cashew nuts
  • 1/4 tsp kasuri methi
  • 1/4 tsp coriander powder
  • 1/4 tsp cumin powder
  • 2 tsp Kashmiri red chili powder
  • 1 tbsp coriander leaves, finely chopped
  • sugar as per taste
  • 2-3 tsp yogurt
  • 1 bay leaf
  • oil

Kadai Masala :

  • 1 tsp cumin seeds
  • 1 tsp black pepper
  • 2 tsp coriander seeds
  • 2 cardamom
  • 1/2 inch 4 pieces cinnamon
  • 3 cloves
  • 2 strands of mace

Method :

  1. Marinate the chicken with salt, turmeric powder, ginger garlic paste and keep aside for at least 30 mins.
  2. Soak the cashew nuts in warm water.
  3. In a pan, heat a tsp of oil. Add the diced capsicum and onion with a pinch of salt. Toss and fry till the onion is transparent but not brown. 
  4. Remove this and keep aside.
  5. In the same pan, add another 2 tsp of oil and fry the green chillies, ginger, garlic, onion and tomatoes with a pinch of salt till the tomatoes become mushy and onion transparent.
  6. Allow this to cool and then grind it to a smooth paste along with soaked cashew nuts.
  7. Grind the ingredients under kadai masala to a coarse powder.
  8. In a pressure cooker, pressure cook the chicken pieces for 2-3 whistles.
  9. In a pan, heat around 2-3 tbsp oil. Add the bay leaf.
  10. Now add the tomato onion paste and fry till oil separates.
  11. Add the turmeric powder, chilli powder, cumin and coriander powder and mix.
  12. Add the kadai masala and mix again.
  13. Add water enough to adjust consistency. Add the cooked chicken and stir fried capsicum onion pieces.
  14. Add salt and sugar as per taste. Mix well and bring to boil.
  15. Add yoghurt, kasuri methi and coriander leaves.
  16. Serve hot with naan, roti or chapati.