admin November 9th, 2009
This time I wanted to try out something very traditional. It came to me what could be possibly more traditional than chicken qorma ( or Korma). The dish had its roots in Mughlai cuisine. The characteristic braising in yogurt gives this dish its uniquely delectable flavor. It is very popular dish in moern day India, Pakistan and Bangladesh.
Ingredients-
1 kg Chicken
¾ cup Onions
¾ cup yogurt
½ tsp Shahi Cumin (caraway)
¼ cup ginger
¼ cup garlic
1 cup Oil
1 tsp white cumin
1 tsp Coriander powder
6 chopped green chilies
6 cloves
1 Cinnamon
3 Green Cardamoms
1 tbsp Kevra (Extract from a flower, with a heady fruity, rose-like fragrance)
1 pinch Saffron
Spicy Chicken Korma
Roughly chop onions and fry. Take out from oil when brown. lay them on a paper towel. After it has cooled grind with yoghurt, green chilies, ginger and garlic. In same oil add white cumin then chicken. Add salt, Cloves Cinnamon, cover and let cook for 5 minutes with the lid on. Add the Onion paste and coriander powder when from the chicken water dries. Cook till you can see the oil and the masala clearly seperate from each other. This will take about 3 minutes on medium low flame.
Blend cardamom, kevra and saffron in blender. Add and cover lid and simmer for 2 mins. Garnish with coriander.
Tags: Bangladeshi, chicken, Korma, Mughlai Inidan, Pakistani, Qorma, Spicy
admin November 9th, 2009
Here is something we all love. A tasty chicken dish with a healthy twist. The secret is Methi leaves or Funegreek leaves. These greens are enriched with minerals like Potassium, Calcium, and Iron. That plus the protien from the chicken makes this a apower packed deliciuod recipe.
Fenugreek/ Methi Chicken
Ingredients-
1 kg Chicken
250 gms Methi Leaves
2 Sliced Onions
2 Sliced Tomatoes
1 ½ tbsp ginger garlic Paste
3 tbsp fresh Cream
1 ½ tsp red chilli powder
Heat oil in pan and add ginger garlic paste, after some time add onions
When onions turn light brown add chicken. Stir adding salt and red chili powder. Add tomatoes and cover, let chicken and tomatoes cook well. After 7 mins add methi and cook for another 15 mins.
Add cream and garnish with stripped ginger and tomatoes (optional)
Tags: chicken, Easy, Fenugreek, Healthy, Methi, Murg, quick
admin November 6th, 2009
Smoked Chicken
This one is my all time favorite. So easy to cook and a taste that people will remember forever. Seriously, you cannot go wrong with this one.
Marinade-
½ kg Chicken Marinated in
250 gms yoghurt for 2 hrs
2 tbsp ginger garlic paste
(I usually use this in every recipe of mine so I make some at home using a handful of garlic cloves and an inch of ginger, throw it in the food processor and you get the most wondruos ingredient inIndian cooking, you can store it the fridge and use for months )
1 tsp Red Chili Powder
Finely cut onion rings of 1 large onion
1 coal
Mint Leaves
2 tbsp Ghee
Pour oil in a pan and add marinade when oil is heated. Add salt and cover to cook for 5 mins. Open and let water dry. Once the water has dried out add ginger garlic paste and red chili powder, cook till chicken is cooked.
Pour in the serving dish and spread mint leaves and onion rings. Smoke it with hot charcoal (burn over fire for 5-7 minutes or till you see red ambers). Place it in an aluminium foil. Place the foil in the middle of the dish containing th chicken. Pour the ghee over the hot coal and shut the lid tightly for 10 mins.
Tags: chicken, Easy, Ginger Garlic Paste, Simple, Smoke, Yogurt
admin November 6th, 2009
Green_Chicken_Curry
Haryali Gosht is a great Chicken recipe to try out. It has a lot of visual appeal because of its vibrant green color and also healthy because it uses a fair amount of coriander, you can also add boiled and pureed spinach to make it even more healthier. It kind of reminds me of the Thai Green Chicken I had once at a restaurant. Of course, some of the ingredients were very different than the ones use in Indian cuisine.
Ingredients for Haryali Gosht
1 kg Chicken
200 gms Yoghurt
1 Bay leaf
1 big Onion
1 Black Cardamom
1 Cinnamon stick
2 Black Pepper
2 Cloves
Pinch of Turmeric Powder
Special Green Masala (”Masala” means a spice or mixture of spices in Urdu and Hindi) used in Haryali Gosht
Bunch of green coriander
5-6 Green chilies
1-2 Garlic Cloves
2 tbsp Salt
Mix the above in a food processor with little water to make it a liquidy mixture.
Pour oil in Kadhai (Indian Wok or a deep frying pan). When heated, add kadha spices ( “Khada” literally meaning standing refers to the non powder/ non paste spices). After some time add onions.
When Onions turn pink add the chicken and little salt and cover for 5 minutes.
Open lid and let water dry.
Add the green masala
Let oil part (seperating the oil and the masala is a sure shot way of knowing weather your masalas have been cooked long enough or not. You will clearly see the oil “part” from the rest of the masala ). Add turmeric, let the masala cook more, add little water if needed. Let water dry completely. Add yoghurt and mix. Let it cook for another 4-5 minutes and add water if needed. Remember not to over cook because that will cause the gravy to turn dark.
Enjoy Haryali Gosht also know as Green Chicken (that is because “Haryali” means greenery :))
Tags: chicken, Gosht, Haryali, Indian, Kadhai, Khada spices, Masala, Pakistani
admin October 6th, 2008
Chicken Kentucky
Ingredients: ½ kg Chicken
Marinade Sauce - in a medium bowl mix:
-
1 tbsp GG paste
-
1 Tbsp Vinegar
-
1 tbsp diluted crnflr
-
2 tbsp Gram Flour
-
2 tbsp Soya Sauce
-
2 tbsp Red Chili Sauce
-
2 tbsp Green Chili Sauce
-
½ tsp rcp
Make a thick sauce. You can also make and store it for 3-4 days. Dip in sauce and deep fry.
Serve with lemon, corriander, onions and chutney.
Enjoy your Chicken Kentuky!
Tags: chicken, finger food, fried food, snacks