Cooking Dil Se...!!!: Chicken Dishes

Showing posts with label Chicken Dishes. Show all posts

Perfect Chicken Tandoori...!!!!

Author: Siddhi Shirsat // Category: Chicken Dishes

Chicken Tandoori one of the most popular dish in non veg tandoori items...Its loved by all at my home along with me...:-)...Tandoori can be be grilled in oven also but it gets its authentic taste when it is grilled on a charcoal barbecue grill...That smoked taste is just awesome....

INGREDIENTS :

4 Chicken Whole legs (Around 800 grams or a whole chicken)
2-3 table spoons of oil for basting

Marination 1:

2 table spoons of ginger-garlic paste
2 tea spoon chili powder
juice of 1 lemon
1/2 tea spoon turmeric powder
salt

Marination 2 :

1 cup hung yogurt
1 medium onion grated finely
2 table spoon maida (or roasted besan)
2 tea spoons of ginger-garlic paste
2 table spoons of kasoori methi (dry fenugreek leaves)
1 tea spoon jeera powder
1 tea spoon coriander powder
1 tea spoon garam masala
1-2 table spoons of tandoori masala
1 tea spoon mango powder
1-2 tea spoon chili powder
few drops of tomato red color
1/2 tea spoon sugar
salt
4 table spoons of oil

METHOD:
Give slanting 3-4 small cuts on each chicken legs. Wash chicken and pat dry using kitchen towel. Rub lemon juice, turmeric powder , salt and chili powder on the chicken legs properly every where. Apply ginger -garlic paste above it and keep aside for 1-2 hours for marination in refrigerator.

Heat 4 table spoon of oil in a pan and add the grated onion and pinch of salt.Saute the onion till it turns golden brown and bit crispy.Let it cool.

Mix all the ingredients given under marination 2 . Add the fried onion along with the oil in it and mix well. If the marinade is not a firm paste you can add little maida or roasted besan in it. Remove extra water if any in marinated chicken. Now apply this second marinade on the chicken pieces. Apply nicely so that the marinade also goes inside the slits also. Keep this marinated chicken in refrigerator for 10-12 hours, min should be 6-7 hours for the great taste.I keep it for 14-16 hours normally.

I had grilled this chicken in a charcoal barbecue to get the authentic tandoori taste with smoked flavor (Like in restaurants :-) )...You can see the pic below... Place the marinated chicken on greased wire rack of the barbecue grill . It should be placed around 5-6 inches above the burning charcoal. Do not turn it very soon, just as it might get stuck to the wire rack. When its almost done on the lower side turn it and apply oil with a basting brush. Let it get cooked on the other side. Baste with oil after every 5-6 mins for good results. Remove it when its done.It should not get dry...you can make it out in the pictures. For grilling in the oven also i have given the method below.

If roasting it in oven then apply oil on the wire grill on the oven before roasting. Roast in oven for 12-15 mins at 180 degrees then baste it with oil and turn and roast again for more 15 mins till tender and crisp.

Serve hot with pudina chutney and salad.

NOTE : I have added little more spices as we love spicy food, If u all do not like spicy food decrease the amount of spices in the marination.

Comments (10)

TANGRI BHARWAAN KEBAB (STUFFED CHICKEN LEGS)....!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Kebabs N Rolls

"Bharwaan Tangri" is a very delicious grilled chicken dish....If u try it once m sure ur goin to include it in your next party menu....Here chicken legs are stuffed with a stuffing including chicken kheema(chicken mince) , cheese and cashewnuts which gives them a superb taste.

INGREDIENTS:

4 chicken drumsticks(Choose legs which are big in size and broad in shape)

First Marinade :

1 table spoon lemon juice
1 tea spoon red chili powder
1/2 tea spoon salt

Second Marinade :

1 cup thick hung curd
1/2 cup thick cream
2 table spoon grated cheese
1 tea spoon shahi jeera crushed
1 table spoon cornflour
1-2 tea spoon red chiili powder
pinch of turmeric
1 tea spoon garam masala
2 table spoon ginger-garlic paste
1 table spoon tandoori masala
2 table spoon chopped corainder
3 tea spoon oil
salt

Stuffing:

100 grams chicken kheema
1 finely chopped onion
1/2 tea spoon cumin
1 tea spoon ginger-garlic paste
2 table spoon chopped cashewnuts
1 green chilli chopped
1/2 tea spoon cumin powder
1/2 tea spoon chiili powder
2 table spoons of grated cheese
2 table spoons of chopped corainder.
salt
oil

METHOD:

Wash and pat dry the chicken legs.Pick each tangri and make a very deep cut lengthwise on backside of leg with a knife.Go deep but see the bottom is intact,so that the filling does not come from other side.Mix the ingredients of the 1st marinade and apply to chicken legs and marinate for 1 hour.

Now to make stuffing. Heat 1 table spoon oil in a pan and add cumins seeds, whn they splutter add fine onion and saute it till transparent. add ginger-garlic paste and green chilis and saute till onion turns golden. Add chicken mince andstir fry for 4-5 mins.Add all the ingredients listed under it except cheese. Remove from flame and add grated cheese and keep aside to cool.

With your fingers make maximum space in the tangri cuts to stuff. Divide the stuffing in 4 parts and

make rough balls of the stuffing. fill each deep cut of each tangri with each stuffing ball.Try to fill maximum as posible.

Mix all the ingredients listed under 2nd marinade.Hold each tangri carefully and spread the marinade all over it. The legs should have a thick coat of the marinade on all sides. Marinade them for 2-3 hours.

Place the stuffed marinated legs on greased grill.Grill for 20 mins at 180 deg.Baste with 2 table spoons of oil and again grill them for more 15 mins or till done.

Check with knife and remove from oven. Serve hot with yogurt mint dip.

Preparation time : 40 mins.

This "Tangri Bharwaan Kebab "is my Entry For The Event Whats On Your Kebab Platter Hosted By Khushi From "The Girls Dairy" ,

I AM THE WINNER.... :-)
Well I am Glad to inform That this Stuffed Tangri Kebab by me won the above kebab contest hosted by khushi from A Girls Dairy...They Won the best Non-Veg Kebab...For Details click here. Khushi Gifted me a Cook book shown below as a prize for the event Which i already received couple of days back ... :-)

Comments (13)

Crispy Chicken Fingers....!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Starters

This is one among the most easiest and tasty non veg starter. I make these often with a little change of marination ingredients.This recipe i try mostly so i am posting it here. Vegetarians can use cheese fingers instead of chicken pieces with the same recipe.

INGREDIENTS:

200 grams chicken breasts cut into thin long fingers
1 cup breadcrumbs
few cornflakes crushed(optional)
2 tea spoons dry oregano
2 tea spoons of chili flakes

For Marinade :

1 egg
2 table spoons cornflour
1/2 tea spoon pepper powder
1/2-1 tea spoon chili powder
1 table spoon lemon juice
1 table spoon ginger-garlic paste
salt

METHOD:

Wash the chicken pieces and pat dry them on kitchen towel. Mix all the ingredients listed under the marinade in a bowl. add the chicken pieces in it and mix . Keep in refrigerator for marination at least for 1-2 hours or even overnight will do.

Heat oil for deep frying in a wok.Mix chili flakes,crushed cornflakes and oregano with the breadcrumbs and spread them on a plate.

Roll this marinated chicken fingers in the breadcrumbs mixture and deep fry them till golden brown on a medium flame. Do not keep the flame very high or else the chicken fingers wont get cooked inside.Chicken should also not get overcooked,it should remain tender. So 2-3 mins on medium flame are enough for a single chicken finger to get cooked properly.

Serve this hot chicken fingers with tomato ketchup or any cheesy dip.

Preparation Time : 10 mins (Excluding marination time)

NOTE: Crushed cornflakes are optional so if u do not want to use them then u can skip them.
My vegetarian friends can try this same recipe with processed cheese fingers.

Comments (7)

Chicken Cafreal...( Goan Special)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Goan Dishes

Chicken Cafreal is A very famous traditional chicken dish from Goa. Its a very popular dish in all the restaurants of Goa which serve Goan traditional food. Its consists of chicken pieces marinated in a special herbs and whole spices paste and then cooked . The chicken pieces are also fried later to get the perfect taste and flavor.You can add the special Goan coconut vinegar to it to get the authentic Goan taste.

INGREDIENTS:

500 grams big size chicken pieces(preferably leg pieces)
1 cup coriander leaves
7-8 green chillis
2 inch ginger
20-25 garlic pods
1 tea spoon peppercorns
2 cinnamon sticks
5-6 cloves
2 green cardamoms
1/4 tea spoon cumin seeds
1 seasoning spice cube or 2 tea spoon taste maker sauce
1 table spoon coconut vinegar(optional)
1/2 tea spoon turmeric
juice of 1 lemon
1 tea spoon sugar
1 table spoon tomato ketchup
salt
oil

METHOD:
Rub turmeric powder,lemon juice,tomato ketchup and sugar,salt to the chicken pieces and keep for marination for 1 hour. Grind green chillis,coriander leaves, ginger, garlic, cloves,pepper corns,cinnamon,cumin seeds,seasoning cube or taste maker sauce and cardamoms to a fine paste using little water.Add little salt if required.

Apply the ground green paste to the marinated chicken and keep for marination for more 1-2 hours.Better if kept in refrigerator for marination.

Heat a thick bottomed vessel and add 1 table spoon of oil in it. Add the marinated chicken pieces along with the marinated paste. Close it and let it get cooked for 20-25 mins till chicken gets cooked.

Now heat a griddle or a pan. Spread 2 table spoons of oil all over it.Remove the cooked chicken pieces from the gravy and shallow fry them on all sides till light brown and fully done.Check the gravy consistency if its too much thin then heat the sauce more and reduce it and make thick. You can adjust the gravy consistency to your requirement.Now add the fried chicken pieces in the gravy again and add coconut vinegar and cook it just for 1-2 mins and remove from flame.You can cook more and make the gravy fully dry also.

Serve hot.

Preparation Time : 25 mins

Comments (7)

Irani Chicken Pulao...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Pulavs N Biryanis

Irani food is very popular. Today i am posting a recipe of a very different type of Irani chicken pulao. This pulao is combination of 3 items. Here Saffron Rice is served with spicy chicken gravy and steamed chicken kheema balls. Its a very tasty combo.Give it a try and i am sure you all will like it.

INGREDIENTS:

For Saffron Rice:

1 cup basmati rice
few saffron strands
2-3 cinnamon sticks
3-4 cloves
4-5 peppercorns
2-3 green cardamoms
2 bay leaves
2 table spoon milk
1/4 tea spoon turmeric
2 tea spoon pure ghee
salt

For Chicken Gravy:

2 cups medium size boneless chicken pieces
1 table spoon fresh ginger-garlic paste
2 green cardamoms
2 cinnamon sticks
2 bay leaves
2-3 pepper corns
1 cup sliced onion
1 tea spoon chilli powder
1 tea spoon garam masala
1/2 tea spoon cumin powder
1/2 tea spoon coriander powder
1/4 tea spoon turmeric powder
2 tea spoon chopped corainder
salt
pure ghee

Steamed Chicken Kheema Balls:

2 cups chicken kheema
3/4 cup very finely chopped onion
2 tea spoon finely chopped garlic
2 tea spoon finely chopped ginger
1 egg
pinch turmeric
salt

For Serving:

Caramelized Onion

METHOD:

First to make saffron rice.Soak saffron in milk. Wash the basmari rice and drain it and keep aside for 20 mins.Heat ghee in a pan. Add All the whole spices and saute for 2 mins. Add the drained rice and saute it for 2-3 mins. Add 11/2 cup of hot water and let it mixture get boiled. Add salt and turmeric powder.Then add the saffron milk and close and cook till the rice gets fully cooked and dry.

For chicken gravy. Heat a kadai. Add ghee and all the whole spices. Saute them for a while and add ginger-garlic paste and saute it for 1 min. Add the sliced onion and saute till they are light brown. Add the chicken pieces and saute them for some time. Add chill powder,turmeric powder, coriander powder, cumin powder and little water. Close and cook till chicken gets fully cooked.check the gravy consistency, add more water if required. When it starts boiling add garam masala, salt and chopped coriander.Cook on low flame for few mins and remove from fire.

Now to make kheema balls. Take the chicken kheema in a bowl.Add chopped onion, garlic and ginger ,salt,turmeric in it and mix well. Beat an egg well in a bowl. Add only 4 tea spoon of the beaten egg to the kheema mixture and kned it well.Egg is added for binding.Shape this mixture into small smooth balls and keep aside. Heat 5 cups of water in a thick bottomed vessel. When the water starts boiling add the kheema balls. Let them get cooked for 10 mins. When are done drain the water and keep the balls aside.You can use this water used for cooking kheema balls to make the saffron rice also.

Garnish the saffron rice with caramelized onions and serve with kheema balls and chicken gravy.

Preparation Time: 35 mins

Comments (11)

Chicken Baida Roti...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes

This is a very popular dish from Hyderabadi cuisine...Chicken baida roti is a roti coated with egg on both sides and stuffed with chicken and rolled and sealed with egg. When i heard about this dish i decided to try it soon and i got kewl results .its a very filling , yummy and must try dish.

INGREDIENTS:

250 grams boneless chicken pieces
1 medium sized onion finely chopped
1 medium tomato finely chopped
4 eggs
2 fully cooked wheat flour rotis(medium thick)
1 tea spoon chilli powder
1 table spoon ginger garlic paste
1 tea spoon garam masala
1 table spoon chopped coriander
1/2 tea spoon turmeric
oil
salt

METHOD:

Heat a pan and add little oil.Add finely chopped onion and saute for some time.Add shredded boneless chicken,ginger garlic paste and chopped tomato and saute for 3-4 mins.Add little water and close and cook for some time till chicken gets fully cooked.Add salt, chilli powder,garam masala and chopped coriander and mix well. Cook for 2-3 mins till dry and done and remove from flame.

Take a bowl and break all the eggs in it.Add little salt and turmeric powder and beat them well.

Heat a non stick pan and add little oil in it. Take 1/4 quantity of the egg mixture and spread it like a big omellete on it. When its half done keep one cooked roti exactly on top of it, so that when this egg gets cooked it coats the whole lower side of the roti. Then pour the remaining 1/4 part of the egg mixture evenly on the top side of the roti . When the lower side of the egg gets cooked flip the roti carefully so that other side of the egg also gets cooked well.

Now on the cooked roti side add half the chicken mixture and fold the roti on all four sides carefully like a roll.Pour litte more egg mixture to seal the open sides and cook till the egg gets cooked well.Coat the whole roti with egg in such a way that no part of roti is visible.

Remove from flame and cut it in two and serve hot.

Comments (6)

Butter Chicken(Murgh Makhani)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Gravy dishes

"Butter Chicken" or "Murg Makhni" is one the most popular chicken gravy dish ordered in restaurants.Its mild flavor and rich creamy tomato flavored gravy gives it a nice taste.This is my version of butter chicken which i make frequently.Its very simple recipe and turns out very tasty, like the one we find in typical Punjabi restaurants:-)).Give it a try and i am sure you all will love this.

INGREDIENTS:

500 grams boneless chicken pieces
1 small onion finely chopped
2 big onions cut into 4 pieces each
3/4 cup cashew nuts
1 table spoon charmagaz(melon seeds)[optional]
3 garlic cloves chopped finely
2 green chillis finely chopped
white paste(grind 10 garlic cloves,1 small onion and 1 inch ginger piece into a fine paste)
1-2 tea spoon chilli powder
1 tea spoon tandoori masala
2 tea spoon garam masala
1 tea spoon turmeric powder
1 tea spoon cumin powder
1 tea spoon coriander powder
1 tea spoon sugar
2 table spoon lemon juice
1 cup curd
whole spices( 4 pepper corns,1 cinnamon stick, 4 cloves, 3 green cardamoms)
1 tea spoon kasoori methi
2 cups milk
2 table spoon cream(optional)
1 cup tomato puree
50 grams low fat butter
2 table spoons chopped coriander leaves
2 bay leaves
few drops of orange food colour(optional)
salt
oil

METHOD:
Apply turmeric powder and lemon juice to the chicken pieces. Take the white grinded paste and add chilli powder,tandoori masala,1 tea spoon garam masala and curd and mix it well. Apply this to the chicken pieces and marinate for 2 hours.Better if refrigerated.Soak cashew nuts in water for 1 hour and then grind them along with charmagaz to form a fine paste. Add little milk while grinding to get a smooth paste.

Now take the halves of 2 onions and cook them in boiling water for 5-6 mins or till they become soft. Cool them and then grind them along with whole spices(cloves,pepper corns, cinnamon n cardamoms) to fine paste. Do not use any water while grinding.

Now heat a non stick pan and add 2 tea spoon of oil. Add the chopped garlic and saute for 2 mins. Add chopped green chills,bay leaves and finely chopped onion and 2 tea spoon butter and saute for 3-4 mins till onion is done.

Now add the grinded onion-spice paste and saute for more 2-3 mins.Then add the cashew nut paste and saute more for 2 mins.Add more butter if required.When pastes are nicely sauted add the marinated chicken and saute it for 3-4 mins and then close and let it get cooked till done.

When the chicken is done add tomato puree ,salt and mix and cook for 2 mins. Add orange food colour in little milk and add. Add milk, cumin powder, coriander powder, chili powder(optional) ,sugar and kasoori methi.Stir well and cook for 2 more mins till it starts boiling.Add more milk to adjust the gravy consistency if required.Add cream and garam masala and cook for a min. Finally add the remaining butter in it and close the lid.Remove from flame and keep to rest for 10 mins.

Garnish with coriander leaves and cream and serve with hot nan or roti.

Preparation Time: 30 mins

NOTE: To make tomato puree, blanch 2-3 tomatoes.Cool and peel them and remove seeds.Grind them to fine paste. Heat the grinded paste and add 1 tea spoon vinegar, sugar and little salt in it.Heat till it boils and remove from flame.If you freeze this puree it remains for 2-3 weeks.

Comments (9)

Sandwiched Chicken Bread Pizza...!!!

Author: Siddhi Shirsat // Category: Burgers N Sandwiches, Chicken Dishes, Evening Snacks

This is a very tasty and easy to prepare snack. I have named it sandwiched pizza, cause the stuffing inside the bread is arranged in a pizza manner which gives the main taste to this snack.I am sure this snack will be loved by all .Vegetarians can skip chicken and use paneer or soya chunks instead it.

INGREDIENTS:

4 hard crust breads (Pav)
250 grams boneless chicken pieces
1 table spoon ginger-garlic-chili-coriander paste
1/2 tea spoon turmeric powder
2 onions sliced
2 green bell peppers sliced
200 grams grated cheese
1 tea spoon chili powder
1 tea spoon garam masala(optional)
2 tea spoon soya sauce
1 tea spoon chili sauce
2 tea spoon dry oregano
1/2 cup tomato-chili sauce(or ketchup)
salt
oil

METHOD:

Apply turmeric powder and ginger-garlic-green chilli-paste to chicken pieces and keep for 20 mins.Cook them till done.Shred them into small pieces.

Heat little oil in a pan and add sliced onion in it and saute it for 2 mins. Then add chopped capsicum and saute it for 3-4 mins till both are done.Now add the shredded cooked chicken in it and mix well.Add chilli powder, chilli sauce, soya sauce and garam masala and salt and stir well.Remove from flame.

Take each bread and give a cut to it in the center till the end.Apply tomato sauce on the lower inside side of it. Spread a layer of prepared chicken onion mixture on it.Sprinkle little dry oregeno on it. Then lastly sprinkle lot of cheese on it.

Grill it in a oven till the cheese melts and the sides of bread become light brown.Close it like a sandwich and serve hot.

Preparation Time: 20 mins

Comments (9)

Chicken Satay With Peanut Sauce...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Starters, Thai Dishes

From past many days i had not posted any dish from Thai cuisine so i am posting today the famous starter from Thai cuisine " Chicken Satay".....This most popular starter is very easy to prepare...i have used few spices to make it little more spicy then usual, you can skip them if you do not want it spicy....Enjoy this tasty starter with peanut sauce, its a very kewl combo...:-)

INGREDIENTS:

FOR CHICKEN SATAY:

250 grams boneless chicken breasts( cut in thin long strips)
1 table spoon fresh garlic paste
1-2 tea spoon brown sugar(demerera sugar)
1 table spoon lemon juice
1-2 table spoon thick coconut milk
2 tea spoon soya sauce
1/2 tea spoon cumin powder(optional)
1 tea spoon coriander powder(optional)
1 tea spoon chilli powder(optional)
1/4 tea spoon pepper powder(optional)
salt
5-6 satay sticks

FOR PEANUT SAUCE:

1 cup roasted peanuts
1 cup coconut milk
2 tea spoon brown sugar
2 tea spoon soya sauce
1/4-1/2 tea spoon chilli powder
1 tea spoon lemon juice(optional)
2-3 garlic cloves
2 tea spoon butter
1 tea spoon oil
salt

METHOD:

Take the chicken strips in a bowl. Add garlic paste, salt,brown sugar,lemon juice,soya sauce, all the spices and coconut milk and mix.Apply it well on the chicken strips.Keep it for marination for an hour or two in a refrigerator.

After marination thread the marinated chicken strips into satay sticks.Heat a griddle plate and put little oil on it.Place the threaded satay sticks on the griddle plate.Pour some of the excess marinade over the chicken and cook on all sides till cooked and fully brown.

For peanut sauce put roasted peanuts in the grinder and pulse them to fine pieces then add brown sugar,soya sauce,chilli powder,garlic cloves,butter, oil and little coconut milk.Grind it to fine paste, add remaining coconut milk and grind it until you get a fine paste of saucy consistency

Serve hot chicken satay with this peanut sauce.

Preparation Time: 30 mins

Comments (10)

Chinese Fritters(Pakodas)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Evening Snacks

In this daysits a real treat to have hot pakodas/fritters with a cup of hot masala tea or coffee when its raining heavily outside.But sometimes you get bored with the same taste of pakodas,so i am here with some different type of pakodas.Chinese pakodas.I like chinese food sometimes, so decided to prepare chinese pakodas using all ingredients used for chinese cooking and outcome was superb.Got very cripsy, little spicy and tasty pakodas.I am sure if you all try this chinese fritters, you all will love them.

INGREDIENTS:

11/2 cup shredded cabbage
1/2 cup grated carrot
3/4 cup sliced capsicum(thin long slices)
50 grams hakka noodles
2 table spoon rice flour
2 table spoon besan(cheakpea flour)
1/2 cup cornflour
2 teaspoons worcestershire sauce ( or soya sauce + chilli sauce)
1 tea spoon chilli flakes
1 table spoon schezwan sauce
2 table spoon roasted sesame seeds
2 tea spoon tomato ketchup
1 tea spoon sugar
salt
oil

METHOD:

Heat water in a utensil and when it starts boiling add salt and 1 tea spoon oil.Then add the noodles and cook till done.Drain thee water and keep them under running cold water.Let them cool.

Take a bowl and take all the sliced vegetables in it.Mix them well and then add worcestershire sauce,chilli flakes, schezwan sauce, sugar, salt, tomato ketchup and mix it well so that all the veges get coated well with the sauces.

Then add rice flour and besan and mix it well again.Add boiled noodles and mix them well with the mix.Noodles help to bind the mixture well as well they give a good taste.Now when the mixture is evenly mixed add the cornflour.Add the cornflour just to get a perfect binding means proper firm balls must be made of the mixture. You can increase or decrease the amount of cornflour added.

Heat oil and make put 1 table spoon of mixture at a time to form small fritters.Fry them till little golden brown and crispy.

Serve them hot with tomato sweet-chilli sauce.

Preparation Time: 20 mins

Comments (19)

Shahi Chicken Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Pulavs N Biryanis

I like to try different types of biryanis.Its really fun to play with different flavours and its very nice when the outcome is very aromatic and tasty...Chicken biryani is one of my favourite dishes...i have made many versions of it and i had posted one quick version of it long back over here...this is one more new version which i hade made and it was liked by all.I had not followed any specific authentic biryani mthod for it or any signature recipe for it but just added and followed what my instinct told me and outcome was a real tasty and aromatic biryani...This was liked by all whom i had served,since then this version is made atleast once in fortnight at my place.I know the preparation process is very long and is very time consuming but believe me, final results are very good, so its really a worth trying one.Both the pics added here contains the same biryani but i had clicked them using different light effects since in first pic chicken pieces are not visible clearly so i have added the second pic with different light effect so that pieces are visible.

INGREDIENTS:

Main Ingredients:

500 grams chicken pieces( preferably boneless)
250 grams basmati rice
2-3 onions chopped
4 bay leaves
2 -3 cloves
2 pepper corns
1" cinnamon stick
1 cup chopped fresh coriander leaves
1 cup chopped fresh pudina leaves(mint leaves)
2 cups sliced onions
1/2 cup cashewnuts
1/2 cup milk
few saffron strands
1 tea spoon sugar
2 tea spoon lemon juice
ghee
oil
salt

Marination Ingredients:

2 table spoon lemon juice
1 tea spoon turmeric
1 cup thick curd

Green Marination Paste:

1 cup corainder leaves
1/2 cup pudina leaves
4 green chillis
15-20 garlic cloves
2" ginger

Red Marination Paste:

2 onions chopped
6 black peppers
5 cloves
1" cinamon
4 green cardomom
2 black cardomom
1 tea spoon jeera
1 tea spoon shahi jeera
1 tea spoon fennel(badishep)
1/2 tea spoon carom seeds(owa/ajwain)
2-3 tea spoon chilli powder
1 tea spoon turmeric powder
1 tea spoon oil

METHOD:

First to make the green marination paste by grinding all the ingredients mentioned under green paste finely using very little water.To make the red marination paste soak all the whole spices mentioned in its ingredients in 1/2 cup water for 2-3 hours.Saute the chopped two onions in little oil till brown and let them cool.Then grind this fried onions with all the soaked whole spices using the water used for soaking them to a fine paste.Then add chilli powder and turmeric to it and grind again for few seconds, red marination paste is ready.

Apply lemon juice and turmeric powder to the chicken pieces.Then apply prepared green paste over it.Mix well prepared red marination paste in 1 cup of curd and apply to the chicken pieces.Keep it for marination for 3-4 hours.Atleast keeping for min 2 hours is necessary.Best if kept in refrigerator for marination .

Now fry the sliced onion in oil/ghee till golden and crispy.Also fry the cashew nuts in ghee till brown.Keep them aside for later use.

Now heat a pan and add little oil.Add 2 bay leaves to it and saute for 2 mins.Then add the two chopped onions and saute till they turn light brown.Now add the marinated chicken and saute it for 3-4 mins,then close and let it get cooked in medium flame.When chicken is fully cooked add salt and sugar and stir it.If gravy is to much watery reduce it to a thick paste.It should be like a paste but gravy should be there.

Meanwhile soak the rice in water and drain it.Apply 2 tea spoon oil to it and keep it aside for 20 mins.Heat little ghee in a thick bottomed vessel.Add 2 cloves,2 pepper corns, 1" cinnamon stick and 2 bay leaves and saute it for 2 mins.Now add the soaked rice and saute it for 3-4 mins.Add little less water then double quantity of rice for eg if rice is 2 cups add 3 1/2 cups water.Add salt and sprinkle lemon juice.when the water boils close it and let the rice get cooked on low medium flame.It should be 3/4 cooked not fully.Use of ghee and lemon juice makes the rice grains loose and non sticky.

Now when both chicken gravy and rice is read final dum has to be given to it.Soak saffron strands in milk for 30 mins.Take a thick bottomed vessel,heat it a little and remove from flame.Add 1 table spoon of ghee to it.When the ghee melts put a layer of 1/3 of cooked rice.Over it spread a layer of 1/2 cooked chicken gravy evenly.Then sprinkle 1/4 cup each of chopped corainder and pudina leaves.Over it spinkle little of crisp fried onion and few cashewnuts.On top of it again put a layer of cooked rice, then top it again with remaining chicken gravy,1/4 each of chopped corainder and pudina leaves and fried onion and cashewnuts.Now the final top layer must be the remaining rice.Spinkle all the remaining chopped corainder leaves and pudina leaves.Over them sprinkle all the remaining crisp fried onion and cashewnuts.Finally sprinkle the saffron milk evenly over it.

Close the lid.You can seal the edges with a dough or you can keep some weight on top of lid so that it gets closed tightly.Heat a iron griddle on gas.When it gets heated well keep this vessel with the chicken-rice layers on it.Let it get cooked on medium low flame for 20 mins.

When 20 mins are over, do not open it soon.Give it a standing time of 20 mins and then serve this hot biryani.You can serve it immediately also but the standing time increases its taste.

This version of biryani does not require any gravy while serving as by itself its little moist.Just serve it hot with a lemon wedge.

NOTE: You can prepare and keep the marination pastes both green as well as red well in advance and keep.They remain good in freezer for atleast 10 days.

Vegetarians can use paneer or veges in this biryani.Marinate the veges same like chicken but keep them for marination for not more them 1 hour.

Comments (25)

Chicken Momos With Tomato Chilli Garlic Sauce...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Indo-Chinese/Chinese Dishes, Starters

"Momos" or "Momochas" is a type of dumpling which is native to himalayas of Tibet., north-eastern part of India and also some parts of China.This dumplings are either steamed or even deep fried..The stuffing can consists of meat or vegetables.I had tasted this delicacy for the first time in Pune in a North-Eastern restaurant and had just loved it.Its very famous in some parts of pune due to the north-eastern population.Earlier i had posted a vegetarian version of momos...Mushroom Momos...you can check them.Today i am posting chicken momos which i had made few days back and they had tasted very good.I had steamed them as i did not want to increase my calorie intake by having deep fried items...You can even deep fry them to increase its taste instead of steaming.

INGREDIENTS:

For Outer Coating:

200 grams all purpose flour( maida)
salt
oil

For The Stuffing:

250 grams boneless chicken
1-2 table spoons of ginger-garlic paste
2 onions finely chopped
2 tea spoon soya sauce
1 tea spoon chilli sauce
1-2 tea spoons of red chilli powder
1 seasoning masala cube
2 table spoons of chopped coriander leaves
salt
oil

For Tomato Chilli Garlic Sauce:

2 tomatoes dry roasted
4-5 red chillis dry roasted
1/2 tea spoon brown sugar
1 tea spoon soya sauce
4-5 chopped garlic cloves
salt

METHOD:

Take maida in a bowl and add salt and little oil and kned it into a soft dough using water.Keep it aside.Take the chicken pieces and apply ginger-garlic paste to them and cook them till they are almost done.Cool them and shred them into small pieces.

Heat a pan and add little oil.Then add the chopped onion and saute till it turns light brown.Then add the shredded cooked chicken and mix.Add soya sauce and chilli sauce and stir for 1-2 mins.Then add chilli powder and seasoning masala and mix well.Add salt and stir. Cook for 1-2 mins.Add coriander leaves and remove from flame and cool.

Roll out small thin rotis from the kneded dough, they should be of small size diamter of each should be approx 4-5 inches.Put 2 teaspoon of stuffing on the center of each rolled roti and close it giving proper folds.You can even give them the shape of semi circle.Try to give any shape you desire but seal it properly so that the stuffing does not come out.

Heat a steamer with water.Make a bed of cabbage leaves on the steamer plate and on them keep the prepared dumplings.Because of cabbage leaves the momos wont stick to the plate.Steam this dumplings for 15 mins.Momos are ready.

Now for the sauce grind roasted tomatoes and red chillis till they form a fine paste using little water.Heat little oil in a wok.Saute chopped garlic for 2 mins then add the tomato and chilli paste to it and little water.Let the mixture boil.Then add brown sugar, salt and soya sauce and cook for 2 mins.Sauce is ready.

Serve hot chicken momos with tomato chilli garlic sauce.

NOTE: My vegetarians friends can substitue chicken stuffing with soem vegetable stuffing and can enjoy them.

Preparation Time: 30 mins

I am fowarding this momos to jagrutis event Joyful Eating Whilst Traveling.Well i had not gone to Pune for a tour but was staying there for 10 months and had tasted this momos first time there.As one condition for the participation of event is posting a pic of the place where you had tasted this dish, i just have few pics of Pune, so i am posting a snap of the famous Dagdushet Halwai Ganesh Temple.It is the place which i have visited maximum times during my stay there,its a very beautiful and peaceful temple.I idol of lord ganesh in it is very very beautiful.

Comments (33)

Roasted Chicken With Creamy Mushroom Sauce & Buttered Rice...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Mushroom Dishes, Rice Dishes

This roasted chicken with creamy mushroom sauce and buttered rice really sounds a very yummy and tasty meal, infact its really a tongue tingling combo.The mushroom sauce on its own is a very creamy and wonderful side dish.Serving this sauce with roasted chicken and buttered rice is a awesome treat.I had loved this combo the very first time i had made it, so now whenever i want to make something with chicken and mushroom this is the first meal which comes to my mind.Try this tasty com bo and i am sure you will love it.

INGREDIENTS:

For Roasted Chicken:

250 grams boneless chicken pieces
2 table spoon of ginger garlic paste
1-2 tea spoon black pepper powder
butter
salt

For Mushroom Sauce

2 cups finely chopped mushrooms
1 cup finely chopped onion
1 table spoon finely chopped garlic
2 tea spoons celery steams chopped(optional)
1/2 -3/4 cup low fat fresh cream
1/2 tea spoon pepper powder
1/4 tea spoon nutmeg powder
1 table spoon butter
salt

For Buttered Rice:

1 cup basmati rice
1-2 table spoon of butter
1 tea spoon dry parley
salt

METHOD:

First to make the roasted chicken take the boneless chicken pieces and apply ginger-garlic paste to them and keep for 20 mins then apply salt and pepper powder.Heat a pan and add butter, shallow fry this marinated chicken pieces in it till it turns golden brown on all sides.you can even roast the chicken pieces in oven.

Now for mushroom sauce heat a vessel and add butter then add chopped onion and saute it for 2-3 mins.Add chopped garlic and saute for more couple of mins.Now add the chopped celery stems and chopped mushrooms and mix well.

Saute this mixture for 2 mins and add pepper powder and salt, saute for more 2 mins and add 2 cups of water and stir.Now add the cream and keep on low flame and cook for 2 mins.Add more water if required.Add nutmeg powder and stir.Cook on low flame till the the water reduces a little and sauce gets the required consistency.Then remove from flame.

Now finally to make the buttered rice. Cook the rice with 3 n 1/2 cups of water till 3/4 done.Do not make the rice much soft and spread it and let it cool.Then take a non stick deep pan and add butter in it and toss the cooled rice for 3-4 mins till it nicely gets coated with butter.Garnish with parsley.

Now while serving.Take rice and on top pour generous amount of mushroom sauce and chicken pieces.Serve hot.

NOTE: My vegetarian friends can try this mushroom sauce and buttered rice with some roasted veggy or roasted peppered paneer/tofu.

Comments (26)

Vada Kombda( Fried Vadas With Chicken Gravy)...!!!

Author: Siddhi Shirsat // Category: Breads N Rotis N Nans, Chicken Dishes

This "Vada Kombda" is a very famous meal combination along the konkan coast of india.It consists of vada which is made by combining different flours and a spicy chicken gravy(" Kombda" means rooster). This combo really tastes very nice.This vada is made by combining different flours into a dough, making a flattened doughnut-shaped disc with the dough and deep-frying it. There are 3 types of vada recipes which i know, all taste very nice but today i am posting recipe of one type of vadas.This are the most simplest of them all but taste is superb.Chicken gravy in the pic is Goan chicken Xacuti/Shakuti which i had posted earlierhere.This vadas with chicken gravy taste superb campared to bread, i know since they are deep fried they contain a lot more calories but once in a while its ok to enjoy them:-))

My vegetarian friends can enjoy this vadas with some spicy vegetable or lentil gravy, i am sure u all will love them.

INGREDIENTS:

2 cups wheat flour
2 cups rice flour
1-2 tea spoon mustard seeds
1-2 tea spoons fenugreek(methi) seeds
oil
salt

METHOD:

Roast the mustard and fenugreek seeds separately and cool them.Then grind each one of them to a fine powder.Keep it aside.

Take a bowl and add both the flours and mix them.Then add salt,roasted fenugreek and mustard powder and mix it well with the mixture.If u do not like you can skip mustard and fenugreek powder, but it adds a nice taste and flavour to the vadas.

Now heat 2-3 table spoons of oil and add it to the flour mixture.Using hands mix it well for 2-3 mins with the flour so that it coats the whole flour mixture.Then add enough water and kned it well to form a medium firm dough.Cover it and keep for 30 mins.

Take a banana leaf and apply oil all over it, you can even take a plastic sheet. Make small balls of the dough and using ur fingers flatten them into small round disks like puris on the plastic sheet.They can be of around 4-5 inches diameter and 3-4mm thick.

Heat oil in a kadai and deep fry this vadas on medium flame till golden brown.Drain on oil absorbent paper.

Serve hot with Chicken Xacuti/Shaguti or any spicy gravy.

NOTE: Please do not mistaken this vadas as puris, they look similar to puris but they are not...they are much more thicker then puris.

Preparation Time: 20 mins

I am posting this entry to the event Cooking With Seeds-Fenugreek Seedsorganised by SE of Denufood and announced by Priya of Priyas easy and tasty recipes .

Comments (29)

Burmese Khow Suey...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Noodles Recipes

Burmese Khow Suey is a one pot meal which is a delicious concoction of noodles, spicy chicken/veges with coconut milk gravy and served with a variety of contrasting condiments and the final touch is a squeeze of lemon which adds the final tanginess. When i saw this recipe i was very much interested to try it out as the recipe was very interesting and when i finally did it we just loved the final outcome.Its just perfect one pot filling meal, specially when the condiments are added to it it tastes awesome.Now its a frequent dish at our place.

INGREDIENTS:

1 cup boneless chicken pieces( i inch pieces)
100 grams of noodles ( egg noodles/plain noodles)
1 medium sized onion chopped finely
1-2 table spoon ginger-garlic paste
7-8 garlic cloves
4-5 long red chillis
1 inch ginger piece
1 big onion chopped roughly
1/2 tea spoon turmeric powder
2-3 table spoon roasted chana dal (bengal gram) course powder
1 cup thick coconut milk
salt
oil

Condiments While Serving:

Fried garlic pieces( fry till golden brown)
Fried sliced onion(Fry till golden brown)
Chopped boiled eggs(optional)
Chopped green chillies in vinegar
Lime wedges
potato chips/french fries
chilli sauce(optional)
chopped spring onions(optional)
chilli oil(optional)

METHOD:

Apply ginger-garlic paste and little salt to chicken pieces and keep for 30 mins then pressure cook it till it gets cooked.Retain its stock aside after it gets cooked.

Grind together roughly chopped onion,long red chillis,garlic cloves, ginger pieces and turmeric powder to fine red paste.

Heat a pan and add little oil, saute the finely chooped onion till transparent.Then add the ground red paste and saute the paste for 5-6 mins till its raw smell goes.Now add the the cooked chicken pieces and saute more for 2 mins.

Then add the chicken stock which was kept aside of the cooked chicken and close the lid and let it get cooked for 5-6 mins.When its boiling add the salt and stir.Add more water if required.

Then add coconut milk and mix it , lower the flame hile adding it.Mix chana dal powder in little water and add to the cooking gravy and cook till the gravy thickens.

Simultaneously boil 500 ml of water in a vessel and add little salt and 2 tea spoon oil.Cook the noodles in it till they are done.Then drain the hot water and pass running cold water through them.Keep them aside.

Now while serving place a single serve of noodles in a slight deep plate. Top generously with the chicken gravy, then add the fried garlic pieces and fried onions one on top of the other as per preference. The other condiments can be taken according to individual taste. Add a twist of lemon.You can even drizzle a little hot chilli oil .Enjoy...!!!

NOTE: My vegetarians friends can add veges(carrots, baby corn, mushroom etc) and paneer or tofu cubes and enjoy it instead of chicken, rest recipe will remain same.

Preparation Time: 35 mins

Comments (20)

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