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Category Archives: Chicken

Tandoori chicken curry

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This is a curry I stumbled upon on day when I had some Chicken legs pre marinated with SWAD tandoori chicken,ginger garlic paste,curd and salt in my refrigerator and i had only a few mts to prep for lunch .

Fairly easy,

1.In a pressure cooker,fry 1-1.5 Large red onions to translucent,add green chillies and tomato and fry some more with salt.

2.Add Marinated chicken and fry in along with the onions for a few mts.

3.Add adequate amount of water based on the amount of chicken.

4.Close lid and pressure cook on medium for 3-4 whistle or more depending on the chicken.

5.Switch off stove,after pressure is let of naturally,serve hot with rice.

 

 
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Posted by on August 4, 2014 in Chicken

 

Chicken Cutlet

rinkus chicken cutlet (7)

 

 

The other day I went to a function where they were serving this yummy chicken cutlets,though they were cold they were rather delicious.Ever since then I have been craving for chicken cutlets like the ones I used to eat back home.

Our place is well know for its over the counter bakery items. Kumars ,the confectionery most  closest  to my house used to carry variety of stuff like cutlets,rolls,parippu vada,Puffs,arikadukka etc which used to be my daily routine getting back from school or during vacation a run for the evening or mid morning snack.

Its at around 11am that Kumars get the fresh stock for the day and ,since this place was walking distance from home 11.15am I would be at their counter for my daily dose .The best thing about their chicken cutlet was that ,there would rarely be a piece or 2 of chicken in the whole cutlet,yet it would taste totally awesome and completely different from their Vegetarian cutlet,!

.So one of these days ,I was really craving to eat Kumars chicken cutlet and i decided to make it,after scouting around for recipe on the internet,I came across Rinku’s kitchen,and the picture posted there was so captivating I decided to make it,there were a few items from her recipe missing in my pantry ,and hence I did the following.

  1. 2/3 sheet chicken-stir fry pieces.-comes up to like 1 cup of chicken pieces.
  2. 2 medium sized potato-peeled and cooked.
  3. 1/2 onion finely chopped
  4. 1/2 carrot finely chopped
  5. bunch of cilantro finely chopped
  6. 1 grren chilly finely chopped
  7. 1/2 tbsp garlic paste
  8. 1/2 tbsp ginger paste.
  9. 1/2 tsp garam masala powder
  10. salt to taste.
  11. 1 Egg
  12. bread cumbs.

Method:

  1. Wash and cook the chicken with salt. drain and putt it in a chopper .
  2. Mix with mashed potato,
  3. In a pan add some oil and fry onion with ginger garlic paste.
  4. Add chopped cilantro and green chilly and fry well,for like 3-4mts on medium flame ,take care as to not burn the bottom.
  5. Add garam masala and salt to this and mix well.
  6. Add this to the chicken potato mixture and bring it together add salt as required.
  7. Take the egg and separate the white and yolk.Add the  yolk to mixture and mix well.
  8. Beat and keep the egg whites ready ,next to bread crumbs.
  9. To fry,take a ball of the mixture dip it in egg white,roll in bread crumbs and shallow fry it with little oil till both the sides are golden brown.
  10. Serve with ketchup.

 

 

 
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Posted by on December 6, 2013 in Chicken, Kerala

 

Bun ga xao-Vietnamese vermicelli and chicken

bun ga xao (3)

 

 

I will not claim this to be an original Vietnamese recipe,but rather my take on it. Ever since I have come across this dish I have kind of fallen in love with this simple tasting light dish which is really easy to make.Since my pantry  did not have many of the authentic Vietnamese sauces I did what best I could and the outcome was splendid.

Ingredients:

  1. 1/3 sheet of Stir fry chicken strip.
  2. 1/2 cucumber-peeled and cut into long strips.
  3. 1/2 carrot cut into strips.
  4. 1/4 shallot-sliced.
  5. 2 garlic pods-finely chopped
  6. 1/4 inch ginger-finely chopped.
  7. 1/2 tsp dark soy sauce for marinade.
  8. 1/2 dark soy for sauce.
  9. 1/2 tsp thai ild peanut sauce.
  10. 1/2 tsp Lime juice
  11. 1/4 tsp sugar
  12. 1/4 tsp pepper powder.
  13. 1/2 packet rice sticks
  14. 2tbsp canned bamboo shoots
  15. Salt to taste.
  16. 1 tsp olive oil
  17. pinch of chilly flakes.

 

Method:

  1. wash and Marinate the chicken strips with salt,pepper powder,soya sauce,chopped ginger and 1/2 of the chopped garlic ,1tsp olive oil. Set it aside for 30mts .
  2. In a large pot boil 3 quarts water,add the rice sticks and cook for 4mts.Drain and keep aside.
  3. Make the sauce by mixing 4 tbsp water,1/4 tsp Dark and 1/4 light soya sauce(optional),rest of the chopped galric,chilly flakes,salt,sugar and peanut sauce with 1/2 tsp olive oil and keep aside.
  4. In a pan,dribble some oil and stir fry shallot,carrot and bamboo with some soya sauce(1/4 tspt ) & salt.-Placed the cooked veggies aside.
  5. grill the chicken or stir fry them as you look,I stir fried them for 10mts.cut them into bite size pieces.
  6. To serve:
    1.  In a bowl,place the stir fried veggies at the bottom.
    2. Add place a handful off rice noodles over it,and pour little sauce over it.
    3. Place chicken pieces along with cucumber pieces and garnish it with more sauce.
    4. optionally garnish it with crushed roasted peanuts.
 
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Posted by on December 6, 2013 in Chicken

 

Kori Sukha

Kori Sukha (3)

 

 

Ingredients:

  1. 8 Chicken pieces
  2. 1 cup coconut
  3. 1 tbsp Corriander seeds
  4. 1/2 tsp Poppy seeds
  5. 1/2 tsp pepper corn
  6. 1/2 tsp Fennel seeds
  7. 1/4 tsp Fenugreek seeds
  8. 1/2 Onion chopped
  9. 3-4 garlic
  10. 1/2 tsp cumin
  11. 4-5 Red dried chillies-fried.
  12. tamarind
  13. salt to taste
  14. handful curry leaves
  15. oil

Method:

  1. Marinate chicken with salt,chilly powder and turmeric powder.
  2. In a wok add some oil and fry Poppy seeds,corriander seeds,fenugreek,peppercorn,Fennel seeds.
  3. Make a powder either in grinder or with mortar and pestle.Use this to marinate the chicken for 30mts.
  4. In a wok,heat oil fry chicken and cook for 10mts.
  5. Make a fine paste of coconut,tamarind,red chilly,garlic and cumin,and little water.
  6. Add this to chicken,onion and cook till both chicken and onion are cooked,add just as much water as required for chicken to cook.
  7. adjust salt .
  8. Add Curry leaves to this and fry it till the chicken well cooked and fried.
 
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Posted by on March 28, 2013 in Chicken

 

Butter Chicken Tandoori version

butterchicken (2)

Over the years I have tasted many different type of butter chicken and am not sure which one is the most authentic one,each on tastes nearly the same but some how different.Every time I eat butter chicken ,I am trying to evaluate its taste against the butter chicken we used to get at CHOICE in   late 1980 ,at their Sea side restaurant at Kannur.

CHOICE seaside was my favorite restaurant at Kannur ,run by  a family friend. Every month my parents used to take us to this restaurant order our standard Sweet corn soup,followed by American Chopsuey/Chicken Fried Rice ,then Battura and Butter chicken.The restaurant  was built on a cliff that over looked the sea which  closed dining section  as well as a open one and was the crowning glory of this restaurant, for it was the only seaside establishment in Kannur district those days.

Most of those times this large seaside establishment’s  restaurant section would be almost empty ,owing to its Room service ,so we would get to really enjoy the ambiance and the lovely sea breeze in the open restaurant with the  best and lovely food prepared with care,under the supervision of the Owner Ibrahim uncle.Sometimes,like the during the monsoons when eating at the restaurant was not a “good” idea,we would bring in parcel.Unlike today,they dint have carry away boxes ,so they would pack the dishes either in plantain leaves or in Plastic covers,to avoid that my dad used to tell them to prepare the dish and carry a container to get back the dish,the best thing about CHOICE and its parcel service  was the cook  would take care to make so much gravy so as to fill the container,no matter what our order size was and we loved him for it,as we were very fond of the gravy.

Its been decades since the restaurant closed down due to internal issue and we were very sad when they did.Though they did open a sister concern in the middle of the town with the same name and the management,it never was the same as the Sea side resort.Over the years even the name sake has lost its charm and glory owing to many other restaurants that have opened and offered services/menu to cater to the changing taste of the population,but CHOICE still remains to be the choice to people who have lingering taste from all the wonderful food they used to serve in the awesome seaside restaurant.

As mentioned earlier,its my dream to achieve the exact same BUTTER CHICKEN that was served at the restaurant ,there fore I keep experimenting with many different types ,hoping some day it will click.

This is one such experiment,based on a recipe of a butter chicken I had ,had at a friends place in Rockford,where in she told me she used Baked Tandoori chicken,2 different ones  I saw on the internet one belonging to Sanjeev kapoor and the other and more inspiring one : http://www.hildastouchofspice.com/2013/01/butter-chicken-without-tandoor.html

.Here it goes:

Ingredients:

For Marination:

  1. 10-12 Pieces of Chicken Cut into pieces.
  2. 1 tsp Ginger paste
  3. 1 tsp garlic paste
  4. 2 tbsp yogurt
  5. Salt to taste
  6. 1 tbsp Shaan Tandoori powder

For Gravy:

  1. 4 tomato
  2. 20 ie handful Cashew
  3. 1tsp ginger garlic paste(ie 1/2 tsp ginger + 1/2 tsp garlic paste)
  4. 3-4 cloves,3-4 cardamom
  5. 1/2 tsp chilly powder/paprika powder
  6. 1/4 tsp garam masala powder
  7. 1/2 tsp tandoori masala
  8. 1/4 tsp honey
  9. 1tbsp heavy cream
  10. salt to taste
  11. butter
  12. pinch of kasuri methi

Method:

  1. Marinate washed and dry chicken,and marinate it with all the items in the marinade .
  2. Refrigerate it for atleast 8 hours,best kept over night.
  3. When its time to make the dish,heat the over at 400F .
  4. Dribble some oil on the chicken and bake it for 35 mts,every 10 mts turn the pieces around and make sure the place the pieces in the marinade that would have dripped onto to the baking sheet.
  5. when its 25mts,place small pieces of butter over the Chicken pieces and continue.
  6. If there is left over marinate in the baking tray(that is not burnt) save it to  add to the gravy.
  7. Soak Cashew in luke warm water,and make a paste of the same.
  8. Blanch and puree tomato.
  9. In a pan,heat some butter.Fry the cloves,cardamom and ginger garlic paste.
  10. To this add Cashew paste and fry on medium heat,while move it around to avoid sticking to pan,till the paste is like light brown.
  11. To this add tomato puree ,mix it and saute it till it becomes thick.
  12. Add Garam masala powder,paprika powder,Marinade left over from the baking tray and tandoori masala,mix it together.
  13. Add Chicken pieces and mix well.
  14. Add honey,adjust salt and add a cup of water ,and bring to a simmering heat.
  15. Crush kasuri methi in between your palms and sprinkle over the dish.
  16. Mix well,and some butter(optional)cook on low heat for 20mts add water and mix well to avoid burning at the bottom.
  17. At the end add heavy cream,mix well and bring to boil.
  18. Let is settle for 20-30mts before serving,it gives it a nice thick gravy.
  19. Serve with hot Basmati rice or roti.
 
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Posted by on January 27, 2013 in Chicken, Indian

 

Murgh Malai Kebab

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A fav of my Hubby dear,he used to bring me this very frequently on his way back from office ; from his favorite Kebab joint in Kormangala.

From where I have eaten this,its one of the most soft and succulent Kebab’s ,subtle in taste with a hint of cardamom and rich from the cheese and cream used in the marinate.

I have made this  based on the recipe I saw on Varevah ,and made out of Bone-in Chicken,as this is most acceptable form of chicken in my house hold.

I used the measurement below for 3 leg pieces.

Items required:

  1. 3 Chicken Legs(with thigh).
  2. 1/2 tsp Ginger paste
  3. 1/2 ts garlic paste
  4. 1 pinch pepper powder
  5. a pinch meat tenderiser
  6. 1 tbsp Mozarella cheese
  7. 1 tbsp thick Curd
  8. 1 tbsp Heavy cream
  9. 1 green chilly
  10. 3-4 springs of corriander
  11. salt to taste
  12. 1 tsp oil
  13. 1/2 tsp all purpose flour.

method;

  1. Wash the chicken and pat dry with paper towel.
  2. Make incisions as required.
  3. Make marinade by squeezing  out the ginger garlic paste off excess water,mix with meat tenderizer and pepper powder.
  4. Rub on the chicken pieces on all sides.
  5. leave it on for 30mts.
  6. Pound/grind together green chilly and coriander leaves.
  7. Make the next marinade by mixing together curd,cheese,cream,coriander chilly paste,salt,cardamom powder,salt and all purpose flour.
  8. Apply on the chicken pieces liberally and keep it  in this marinade  for nearly an hour.
  9. Mount this on skewer.
  10. Cook in over on 450F for about 20mt on each side,and then broil it for 3-4mts on each side .
  11. Serve hot with sauce of ur choice or eat it as is.
 
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Posted by on January 13, 2013 in Chicken, Uncategorized

 

Chicken Chettinad

Chicken Chettinad (10)

 

Ingredients:

  1. 1 Cornish Hen cut into pieces
  2. 1 Large onion
  3. 1 tomato
  4. 1 tbsp Garlic paste for the curry.
  5. 1 tsp  chilly powder,1/2 tsp turmeric powder,1 tbsp garlic paste,1tbsp gingerpaste,15tbsp curd-for marinate.
  6. 1/2 ” ginger
  7. 10 Small onion
  8. 1 tbsp garlic paste
  9. 2 green chillies
  10. 1 tbsp chillypowder
  11. 1 tbsp corriander powder
  12. 3tbsp grated coconut
  13. 1 tsp aniseeds/perinjeerakam
  14. 1 stick Cinnamon
  15. 2 Cloves
  16. 4-5 curry  leaves
  17. 1/2 tsp Aniseeds
  18. 2 cardamom
  19. salt to taste
  20. oil for frying

Method:

  1. Marinate Chicken with items in 5 for atleast 30mts.
  2. Grind items 6-13 to a smooth paste.
  3. In a pan .heat 2 tsp of oil,add itms 14-18 and onion .Fry till onion it is translucent.
  4. Add tomatoes and fry till tomatoes are dissolves.
  5. Add the ground paste and mix for 3-4mts.
  6. Add the marinated chicken,salt to taste and mix well.
  7. Cook with less water,and fry till the gravy begins to leave oil(add water only if it is burning at the bottom).
  8. Adjust gravy consistency with required amount of water.

 

 
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Posted by on December 10, 2012 in Chicken

 
 
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