Murgir Jhol (Bengali Chicken Curry)

 

             Murgir Jhol is just as delicious as the classic Mangshor Jhol (Mutton Curry). It is so comforting to relish it along with some luchi (poori) for a nice weekend breakfast or with steamed rice for a perfect weekend lunch with your loved ones. You just don't need anything else to satiate your hunger and to give you full satisfaction. 

             Murgir Jhol is a great party recipe that can be prepared during special occasions. You can also serve with pulao or any other Indian bread. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.

Marination - 

• 600 gms. chicken with bones
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. mustard oil

Other Ingredients -

• 3 tbsp. mustard oil
• 1-2 potatoes, cubed
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1-2 onion, sliced
• 1 tomato, chopped
• 1 cup water
• 1 tsp. garam masala powder
• 1 tsp. ghee
• coriander leaves, chopped

          Marinate the chicken with all the mentioned ingredients for 2-3 hours.

          Heat oil in a pan and fry the potatoes till light brown. keep aside.

         Temper the same oil with cumin seeds, bay leaves, cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the onion and sauté till light brown. Add the tomatoes and cook till it is mashed.

         Add the marinated chicken and sauté till dry. Add 1 cup water and the fried potatoes.

        Mix well and cook, covered, till the chicken is tender and the gravy thickens to the right consistency.

         Add the garam masala powder and ghee. Simmer for a minute and switch off the flame.

         Garnish with coriander leaves and serve with steamed rice, pulao, plain biryani, puri or paratha for a comforting weekend meal with your loved ones. 

      Marinate the chicken with all the mentioned ingredients for 2-3 hours.

               Heat oil & fry the potatoes till light brown. keep aside.

   Temper the same oil with cumin seeds, bay leaves, cinnamon, cloves &

   cardamoms. Sauté for a few seconds.

                      Now add the onion & sauté till light brown. 

                          Add the tomatoes & cook till it is mashed.

                   Add the marinated chicken & sauté till dry. 

Add 1 cup water and the fried potatoes. Mix well & cook, covered, till 

the chicken is tender & the gravy thickens to the right consistency.

Add the garam masala powder & ghee. Simmer for a minute & switch off the flame.

 

Garnish with coriander leaves and serve with steamed rice, pulao, plain biryani, puri or paratha for a comforting weekend meal with your loved ones. 

Chicken Cheese Tikka Wrap

 

                This is an amazing quick fix snack, that is not only delicious but wholesome and filling. It can be served as a meal on the go, as a tea-time snack, a simple lunch box meal or a light lunch / dinner. Options are a plenty. 

          These wraps are a popular street food / snack that is much liked by one and all. Even some store bought Tikkas can be used to prepare this delicacy if time is a restraint. So check out the step by step pictorial recipe to prepare this great comfort snack.

• 1 cup atta (whole wheat flour)
• salt to taste
• 1 tbsp. oil to knead
• 2 eggs, beaten well with a pinch of salt & pepper powder
• 1 cup chicken tikka, shredded
• 4 tbsp. tomato ketchup / green chutney
• 2 cheese slices, each cut into half
• 1 onion, sliced
• 1 tomato, sliced
• 2 lettuce leaves
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

             Knead a dough with atta, salt to taste, 1 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide it into 2 equal portions.

          Roll out each portion of the dough into a circle, just like chapatis. Heat a little oil in a tawa / griddle and fry one chapatti on both sides till slightly cooked.

          Add half of the beaten egg on one side of the chapatti and swirl it around so that it is evenly spread on the chapatti. 

          Fry for a minute and flip it over when set. Fry till both the sides are done. Fry the other chapati in the same way.

          To assemble, take a paratha and spread half of the tomato ketchup. Place a lettuce over it, followed by the cheese slice, half of the chicken tikka pieces lengthwise, onion, tomato and coriander leaves on the egg side of the parathas. 

          Gently roll over and secure with paper napkin / foil. Serve as a tea-time snack, a lunch box meal or for a light lunch / dinner.

Chicken Dalcha - Hyderabadi style

 

         This is a very popular and a delicious Chicken Curry - Hyderabadi style, which is often had as a side dish with plain biryani or bagara rice. It also tastes awesome with naan, tandoori roti or steamed rice. In this recipe, Chicken is cooked with chana dal and bottle gourd. Sometimes potato and eggplants are also added. Various other lentils are also made use of in this recipe, but the most common is the Chana dal.

          

           This amazing dish is best suited for special occasions, like Eid or wedding. It tastes both - tangy and spicy. A tempering of chopped garlic, curry leaves, slit green chilies and chopped coriander leaves in ghee is poured over the final product. So check out the step by step pictorial recipe to prepare this great party recipe.

Marination - 

• 500 gms. chicken on bones, washed and drained
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. salt or to taste
• 1/2 cup yoghurt

Other Ingredients - 

• 1/2 cup chana dal, soaked for 30 minutes
• 1/2 of a medium size bottle gourd, diced
• 2-3 tbsp. oil
• 2 dry red chilies
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2-3 bay leaves
• 1 onion, chopped

Tempering - 

2 tbsp. ghee

2 green chilies, slit

3-4 garlic cloves, chopped

2-3 tbsp. coriander leaves, chopped

1 sprig curry leaves

           Marination - Marinate the chicken with all the mentioned ingredients for 2-3 hours. 

           Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles. Once the pressure is released, add the diced bottle gourd to it and pressure cook for only one whistle. Keep aside. 

           Gravy - Heat oil in a pan and temper with dry red chilies, cinnamon, bay leaves, cardamoms and cloves. Sauté for a few seconds. Add onion and fry on a low flame till light brown.

          Add the marinated chicken and sauté till the oil separates. Now add 1/2 cup water and cook, covered till the chicken is almost done. 

          Add the cooked lentil and give it a mix. Adjust the consistency by adding some hot water as required. Cover and cook again for 8-10 minutes on a low to medium flame. When done, transfer to a serving dish.

         Tempering - Heat ghee in a pan and temper with chopped garlic, slit green chilies, chopped coriander and curry leaves. Sauté for a few seconds and then switch off the flame. Pour this tempering over the cooked Chicken Dalcha. 

          Garnish with coriander leaves and sliced lemon. Serve with plain Biryani, steamed rice, naan or tandoori roti for an exotic meal.

     Marinate the chicken with all the mentioned ingredients for 2-3 hours.

              Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles.

Once the pressure is released, add the diced bottle gourd to it & pressure cook for only one whistle. Keep aside. 

Heat oil in a pan & temper with dry red chilies, cinnamon, bay leaves, 

cardamoms & cloves. Sauté for a few seconds. 

                       Add onion and fry on a low flame till light brown.

                   Add the marinated chicken & sauté till the oil separates.

       Add 1/2 cup water & cook, covered till the chicken is almost done. 

Add the cooked lentil & give it a mix. Adjust the consistency by adding some hot water as required. Cover & cook again for 8-10 minutes on a low to medium flame. When done, transfer to a serving dish.

            Heat ghee & temper with chopped garlic, slit green chilies, chopped  coriander & curry leaves. Sauté for a few seconds & then switch off the flame.

                     Pour this tempering over the cooked Chicken Dalcha. 

               Garnish with coriander leaves & sliced lemon. Serve with plain 

          Biryani, steamed rice, naan or tandoori roti for an exotic meal.

Tomato Chicken

 

            If you are looking for a simple chicken curry, then you need to try this easy No-Frills Tomato Chicken. It is a must try recipe that can be served during special occasions. In this recipe, the chicken is first fried and then cooked in a tomato based curry. It is very yummy, divine and is a great party recipe. It goes very well with steamed rice, jeera rice, plain biryani, kulcha, tandoori roti, naan or just plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 1 big cardamom
• 4-5 cloves
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. red chili powder
• 1/2 cup tomato puree
• 2 tbsp. tomato paste
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed
• handful of coriander leaves, chopped

          Marinate the chicken with a pinch of salt, turmeric powder and red chili powder for an hour. 

          Heat 1 tbsp. oil in a pan and fry the marinated chicken till light golden in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, cinnamon, green cardamoms, one big cardamom and cloves.

          Add the sliced onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Cook till the oil separates. Add the tomato puree and the tomato paste. Sauté well. 

          Add the fried chicken and salt to taste. Mix everything well so that the chicken is well coated with the masala. 

          Now add 1 cup water, kasuri methi and slit green chilies. Give it a stir. Cover and simmer for 10-15 minutes or till the chicken is tender.

          When done, garnish with coriander leaves and serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapatti.

                          Marinate the chicken with a pinch of salt, turmeric powder & red 

                          chili powder for an hour. 

                        Heat 1 tbsp. oil & fry the marinated chicken till light golden in colour. 

                        Drain and keep aside. 

                              Heat remaining oil & temper with bay leaves, cinnamon, green

                              cardamoms, one big cardamom and cloves.

                   

                                  Add the sliced onion and sauté till light brown.

                      Add the ginger-garlic paste and all the dry spices (except salt) mixed 

                      with some water. Cook till the oil separates. 

                                 Add the tomato puree and the tomato paste. Sauté well. 

                        Add the fried chicken & salt to taste. Mix well so that the chicken is

                        well coated with the masala. 

                             Add 1 cup water, kasuri methi & slit green chilies. Give it a stir.

                         

                              Cover & simmer for 10-15 minutes or till the chicken is tender.

                                  When done, garnish with coriander leaves.

                        Serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori 

                        roti or just plain chapatti.

Gongura Chicken (Chicken Cooked with Sorrel Leaves - Andhra Style)

 

             This is a traditional Andhra delicacy. It is generally cooked with mutton. However, I used chicken instead, as lean meat is far more healthier than red meat. Coming to this dish, it has a tangy taste because of the use of gongura (sorrel leaves). You can make it a bit chatpata by increasing the quantity of red chili powder as it will enhance the taste and flavor. You can relish either with rice or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 1 bunch gongura leaves (sorrel leaves), finely chopped
• 1-2 onions, chopped
• 1 sprig curry leaves
• 2-3 green chilies, slit
• 2-3 tbsp. oil
• 1 tbsp. ginger-garlic paste
• 1 tbsp. red chili powder 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. salt or to taste
• coriander leaves to garnish

          Heat oil in a pan and sauté the onions, green chilies and curry leaves till light brown. 

          Now add the ginger-garlic paste and all the dry spices mixed with some water. Fry till the oil separates from the sides of the pan. 

          Add the chicken and mix well so that it combines with all the masalas. Cook, covered on low flame till dry. Add 1 cup water and simmer till the chicken is tender.

          Now add the gongura leaves and continue to cook till the leaves are wilted and the gravy is thick. Serve, garnished with coriander leaves.

                                   Chop finely the gongura leaves.

                 Heat oil in a pan & sauté onions, green chilies & curry leaves till light brown. 

                     Add ginger-garlic paste & all the dry spices mixed with some water. Fry 

                     till the oil separates from the sides of the pan. 

                 Add the chicken & mix well so that it combines with all the masalas. Cook, 

                 covered on low flame till dry. 

                              Add 1 cup water and simmer, covered till the chicken is tender.

                    Add the gongura leaves & cook for 2-3 minutes or till the leaves are wilted. 

                                 Serve, garnished with coriander leaves.