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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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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Green Peas Masala

Whenever we visit any pure veg restaurants, we always prefer to order pav bhaji or if roti, then we go for green peas masala. However, this was a case then when we were in India. Nowadays finding an Indian restaurant itself is like finding a pool of water in a desert.

When we stayed in Pune, there was this pure veg restaurant just outside our society. He served really delicious green peas masala. Recently some friend had posted a picture of green peas masala on some food group. The picture of the dish was really tempting and it made me nostalgic. I tried out the recipe, making few changes to it depending on the ingredients readily available in my pantry and my liking 😉


Recipe :

Ingredients:

  • 5 cloves
  • Two 1/2 inch pieces of cinnamon 
  • 1 cardamom 
  • 1 bay leaf
  • 2 red chillies
  • 1 tsp green chili, finely chopped 
  • 1 medium onion, finely chopped 
  • 2 medium tomatoes, finely chopped 
  • 1 1/2 tsp ginger garlic paste
  • 1 cup green peas
  • 1/4 tsp turmeric powder 
  • 1 tsp cumin powder 
  • 1 tsp red chili powder 
  • 1 tbsp coriander powder 
  • 1/4 tsp garam masala powder 
  • 1/4 tsp black pepper powder 
  • 1/4 tsp kitchen king masala (optional)
  • 1/2 cup yoghurt 
  • Salt as per taste
  • 1 tbsp coriander leaves, finely chopped 
  • 1 tbsp oil
  • 1 tbsp butter or ghee

Method :

  1. Heat oil and ghee in a pan.
  2. Once hot, add the whole spices – cloves, cinnamon, cardamom, bay leaf and fry for a minute.
  3. Then add the onion and sauté till golden brown.
  4. Add the green chilies, red chilies and ginger garlic paste. Sauté till the rawness of the paste disappears.
  5. Add the tomatoes and allow to cook till mushy. Now add the peas and allow to cook.
  6. Next add all the spice powders – turmeric, red chili, cumin, coriander, garam masala, kitchen king masala, black pepper, yoghurt and salt as per taste.
  7. Cook till the oil oozes out.
  8. Next add 1/2 cup water and cook covered for 5 minutes.
  9. Then remove the lid and cook on medium flame till thick consistency is achieved.
  10. Garnish with chopped coriander leaves and server with roti or chapatis.

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.

Coriander Mint Sauce/ Hari Dhaniya-Pudina Chutney

I had made some paneer tikka and samosas recently as appetizers and so planned to make an accompaniment with it other than the normal tomato ketchup.

I decided to make hari chutney. So let’s quickly jump to the recipe.


Recipe :

Ingredients :

  • 2 cups fresh coriander leaves, washed and cleaned
  • 1/2 cup fresh mint leaves
  • 2 green chilies
  • 1 inch ginger
  • 1 tbsp roasted peanut powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chat masala powder
  • 1 tsp sugar
  • salt as per taste
  • Lime juice as per taste
  • Water as required

Method :

  1. Grind all the ingredients except salt and lime juice in a mixer/blender using water as required to make a fine paste.
  2. Now add the lime juice and salt and mix well.
  3. Chutney is ready to be relished with appetizers.