Sunday, 9 March 2014
Ingredients
1/2
kg of Chicken (skinned) to be cut into small pieces
and
marinated with 1 tsp of salt and 1 tsp of Garlic paste.
1
cup of Tomato sauce.
Oil
for frying
4
whole Red chillies.
1
Medium sized Chopped Onion
1
Pinch of Ajinomoto
Method
Take
1 tbsp of oil in non stick kadai.
Fry
the chopped onions and the whole red chillies till pink in colour.
Add
the marinated chicken fry it till 5-10 minutes.
Then
add thetomato sauce in it and cook it in slow flame covered with Lid.
Adding
a pinch of ajino motto and simmer it for sometime.
Garnish
it with chopped spring onions, corriander leaves.
It
can be had with noodles or rice or with chapathi.
Sunday, 9 March 2014 0
Ingredients
1
Kg Chicken (cut into desired sized pieces)
2
large bundles of fresh dhania leaves (washed and chopped fine)
1
bundle of mint (pudina) leaves (washed and chopped fine)
3-4
large onions (chopped fine)
2-3
ginger-garlic paste
3-4
green chillies chopped fine (or add more if you want spicier)
1/4
kg curd
3-4
sp. dhania powder
1
1/2 sp. jeera powder
1/2
sp red chilli powder
Oil
& Salt to taste
Method
Mix
half the curd, the red chilli powder, and salt and marinate chicken in it for
15 mins.
Saute
the onions in a vessel little oil till transparent. then add the ginger-garlic
paste and
saute.
Add
the green chillies, dhania and jeera powder, mix well.
Drain
the chicken pieces and add to the cooking mixture, and fry well on high flame for
5 mins., taking care not to burn.
Add
the curd left over from the chicken marinade and the other half too, mix well.
Add
the dhania and mint leaves, and mix well.
Bring
to a boil once, and then cover with a lid and cook on low flame till chicken pieces
are cooked.
Serve
hot, and grate a little paneer on top if desired.
Thursday, 27 February 2014
Ingredients
Chicken
cut into 1" pieces - 2 lbs
Red
Chillies 7-8
Onion
- 2 medium size
Ginger
- 1 1/2" size
Garlic
- 1 full big size
Coriander
leaf - handful
Coriander
powder - 2 tsp
Cloves
- 7-8
Cinnamon
stick - small size one
Somb
- 1 tsp
Tomato
- 2 small size
Turmeric
powder - 1/4 tsp
Lemon
1
Chicken
Masala - 1 tsp
Salt
to taste.
Method
Grind
Onion ginger, garlic, chillies, coriander leaf, cloves, cinnamon stick, somb
and keep
aside.
Grind
tomato separately.
In
a cooker pour little oil and fry onions till golden brown, then add the
grounded masala.
Once it is done add tomatoes and stir for 5-6 minutes.
To
this mixture add coriander powder, turmeric powder, chicken masala, lemon and salt.
Add
chicken pieces and cook for 25 minutes.
Goes
well with Rice, Chapati, Naan, or Idiappam.
Thursday, 27 February 2014 0
Ingredients
Chicken
- 4 lbs small chicken pieces
Fresh
yogurt - 2 cups, whipped
Garlic
- 6 cloves, paste
Ginger
- 2 inches, paste
Onion
- 1 large, half sliced and half paste
Light
butter - 4 tsp
Green
chilli - sliced according to taste
Salt
- as preferred
Spices:
Turmeric
- 1/2 tsp
Cumin
- 1 tsp
Coriander
- 1 tsp
Method
Clean
the chicken and boil in a pot adding 2 cups water and 1tsp of salt for 10 min.
Then
put 4 tsp butter in a non-stick pan and add boiled chicken pieces (keep water
aside) and add turmeric and fry them in low flame.
Next
add all half of sliced and paste onion, ginger garlic, whole of yogurt and spices
and salt.
Mix
all properly, and fry them,then add water that was kept aside. Add salt as preferred.
Cover and boil it.
When
its done few add the remaining ginger ,onion n garlic paste and green chilli,
and boil for 2 min.
Keep
gravy as preferred, less tastes better.
Serve
with rice or roti. Enjoy.
Ingredients
500
gms of Minced Chicken
200
gms button Mushrooms
5-6
Green Chillies
1/2
Bunch of Corriander leaves
1
tsp of Pepper & salt to taste
2 Tomatoes
Finely chopped for Curries.
2
Tbsp of Onion paste and 1 tablespoon of Ginger Garlic Paste.
1
tsp of Garam Masala powder.
200
ml of refined Oil for frying and Cooking.
Method
Grind
the minced chicken into paste with chopped corriander leaves and green
chillies with 1/2 teaspoon of Salt in it.
Wash
the mushrooms well and boil the mushrooms with pinch of salt in it and
drain out the water from it.
Make
flat round shaped balls of chicken paste dusted with flour ,adding one boiled
mushroom in it and it can be make into ball shape.
Make
the balls like this and keep it aside.
Heat
the oil in the nNon stick pan and fry the ball till golden brown, keep it aside.
Add
the Masalas in it and fry it with tomatoes till it leaves the oil.
Add
1 tsp of salt and turmeric powder to it and put 1 glass of hot water in it.
When
it starts boiling add the fried balls in it and boil it for 5-6 minutes in slow
flame covered with lid.
Add
the garam masala powder in it and simmer it for sometime.
It
can be served with Roti or Rice.
Ingredients
Chicken
- 1/2 kg
Onion
-1 medium size (finely chopped)
Tomatoes
-2 medium size (finely diced)
Yogurt
- 2 tbspn
Ginger
-Garlic paste (fresh) - 2 tspn
Turmeric
powder - 1 tspn
Red
Chilli powder - 1 1/2 tspn
Coriander
powder - 1 tspn
Garam
Masala powder-1 1/2 tspn
Salt-as
per taste
Oil-
2-3 tspn
Coriander
leaves- 1 tbspn (finely chopped)
Method
Clean,
wash the chicken. Take a bowl mix yogurt, 1/2 tspn of turmeric, red chilli,
salt, ginger-garlic
paste & garam masala powder. Coat the chicken with this marinade.
Let
it marinate for 1 hour.
Heat
oil in a pressure cooker saute onions to golden brown then add remaining ginger-garlic
paste stir for a second then add marinated chicken to it fry for 1 min.
Add
all powder masalas to the chicken stir add tomatoes, salt, half glass of water pressure
cook it for 1 whistle.
Garnish
with the coriander leaves and serve hot.
Ingredients
150
g chicken cut in to pieces
250
g cashewnuts
250
g onions finely chopped
200
g tomatoes finely chopped
150
g poppy seeds
20
g ginger-garlic paste, 20 g red chilly paste
few
chopped coriander leaves
100
ml milk
garam
masala
150
ml oil
salt
to taste
Method
Grind
Cashewnuts & poppy seeds to a fine paste with milk.
Heat
oil in a pan and fry the onions till golden brown.
Add
ginger-garlic paste.
Add
tomatoes & red chilly paste & cook.
Add
the cashewnuts & poppy seeds paste & cook till the greavy leaves the
oil.
Add
the salt. Add the chicken to the greavy & cook till done.
Add
garam masala & coriander leaves before serving.
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