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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Stock for Soups

Recipe :

Ingredients:

  • For chicken stock only – chicken pieces on the bone (Ideally chicken stock is preferred to be prepared with chicken bones or chicken pieces with bones. However as chicken bone pieces or bones only are mostly not readily available, and also to simplify my soup making process I use the same chicken pieces which I will be using in the soup recipe)
  • 2 bay leaves
  • 6 cloves
  • 10-12 peppercorns
  • 2 garlic cloves, smashed
  • 1 medium onion, smashed
  • 1 inch ginger piece, cut into pieces
  • veg trimmings – outer leaves of cabbage, scrapings of carrot, discarded green leaves of spring onion. (Celery stems, coriander stems optional)
  • Water – slightly more than the quantity of stock required by recipe

Note : Avoid using tomatoes as it imparts reddish color to stock.

Method :

For Vegetable Stock :

  1. In a pan, take the water
  2. To it add all the mentioned ingredients except chicken pieces.
  3. Bring to a boil and then simmer for 5 minutes.
  4. Strain the stock in separate bowl and discard the vegetables.

For Chicken Stock :

  1. Take water in two pans. In pan 1, you will prepare actual stock which should contain water a little more than required for stock and other pan 2 should contain water to boil the chicken pieces.
  2. Once water boils in pan 2, add the chicken pieces.
  3. In a while you will notice scum (frothy layer) forming on the surface. Discard it.
  4. Remove the pan from the gas.
  5. Retain the pieces and throw off the water.
  6. Wash the chicken pieces under cold water.
  7. In pan 1, add the chicken pieces and all the other ingredients.
  8. Bring to a boil till the chicken pieces are well cooked and simmer for 5 minutes.
  9. Strain the stock in separate bowl and discard the vegetables while retaining the chicken pieces. If you using chicken bones to prepare the stock, you should discard the bones too.

The stock can be refrigerated and used for around 2-3 days. If frozen probably in an ice-cube tray, it can last for weeks.

Pepper Chicken Fry

I wanted to prepare something different from usual yet spicy. Had just gone through a video recently that share this recipe but I liked to try it out with few changes suiting our taste and the availability of ingredients readily available at home.

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Recipe :

Ingredients :

  • 500 gms chicken, cut, cleaned and marinated with salt and turmeric powder
  • 1 tbsp peppercorns
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 pieces of half-inch cinnamon stick
  • 3 cloves
  • 3 dry red chillies
  • 2 onions, finely chopped
  • 1 tsp ginger garlic paste
  • 3 green chillies, slit
  • salt as per taste
  • 8-10 curry leaves
  • 1 tbsp coriander leaves, chopped
  • 3 tbsp oil

Method :

  1. Grind peppercorns, fennel seeds and cumin seeds to fine powder
  2. In a pan, heat oil. Once hot add the cloves, cinnamon, red chillies.
  3. Saute for a minute.Then add the onion and saute till transparent.
  4. Then add the ginger garlic paste and saute till its rawness is lost.
  5. Next add the green chillies, ground spice powder, curry leaves and mix well.
  6. Add the chicken, salt as per taste and mix well.
  7. Cover and cook till the chicken is soft. Do not add any water as the chicken will cook in its own moisture.
  8. Garnish with coriander leaves and serve hot as appetizer.

 

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Chicken Shawarma

Chicken Shawarma has been one of our favorites since long. When I was in college, there was a new outlet opened that sold shawarma which was made served with bread as wrap. When we were in Pune, there the shawarma was served with pita bread or roti as wrap. We always got it parceled for our meals during our Pune – Goa trip. Nowadays, we do not find it here in US, so I thought of trying it at home with readily available ingredients

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Recipe :

Ingredients :

  • around 4 rotis or pita bread

For marination :

  • 250 – 300 gms boneless chicken
  • 1/2 cup yoghurt
  • 1 tbsp olive oil
  • salt as per taste
  • pepper powder as per taste
  • 1 tsp vinegar
  • 1 tsp lemon juice
  • 1/4 tsp cardamom powder
  • 1 tbsp garlic cloves, chopped

For yoghurt sauce :

  • 1 cup yoghurt
  • 1 tsp ginger garlic paste
  • salt as per taste
  • pepper powder as per taste
  • 2 tsp lemon juice
  • 2 tbsp tahini sauce (can use store-bought or homemade)
  • 8-10 mint leaves, chopped
  • 3-4 sprigs of coriander leaves, chopped

For salad :

  • Lettuce or Cabbage leaves ( I used cabbage leaves)
  • onions, sliced
  • tomatoes, sliced
  • beetroot julienne
  • green pepper julienne

Method :

  1. Mix all the ingredients mentioned under marination.
  2. Marinate the chicken and keep it for around 30-40 mins.img_20170228_185941
  3. Bake them in an oven preheated at 200 C till done.
  4. Once slightly cooled, shred the cooked chicken.
  5. Whisk together all the ingredients of yoghurt sauce. Keep this refrigerated till use.
  6. Take a roti and to it apply generous amount of yoghurt sauce on it.
  7. Place the lettuce or cabbage leaf.
  8. Right at the center put generous amount of shredded chicken. Then add the cut vegetables.
  9. Drizzle some more yoghurt sauce.img_20170228_200133
  10. Roll the roti, wrap it in foil and serve the yummilicious shawarma.

 

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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.

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.