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.

Zafrani Chicken

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served on special occasions. The addition of cashew nuts gives a nice creamy texture to the gravy along with the rich aroma coming from the saffron. 

           This particular recipe is cooked in a milk-saffron based gravy and is relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic Mughlai dish.

 

• 500 gms. Chicken with bones, curry cut
• 3-4 tbsp. ghee
• 1" cinnamon stick
• 2 green cardamoms
• 1 large cardamom
• 4 cloves
• 2 whole dry red chilies
• 2 bay leaves
• 1 onion, sliced
• 8-10 cashew nuts
• 1 tsp. ginger-garlic paste
• 1/2 turmeric powder salt to taste
• 1 tbsp. coriander-cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. roasted kasuri methi, crushed
• 1 cup milk
• 1/4 tsp. saffron
• 2 tbsp. coriander leaves

                    In a small small, mix together ginger-garlic paste and all the dry spices (except garam masala powder and kasuri methi). Keep aside. Soak the saffron in the milk. Keep aside. 

                    Heat 1 tsp. ghee in a pan / kadai and sauté the onion till light brown. Keep aside to cool. Then grind along with the cashew nuts and 1/4 cup water into a smooth paste. Keep aside.

                    Heat remaining ghee and temper with the bay leaves, dry red chilies, cinnamon, both the cardamoms and cloves. Sauté for a few seconds. 

                    Now add the chicken and fry till light brown. Add the spice paste and continue to stir fry for 1-2 minutes. 

                     Then add the onion-cashew paste and sauté on a low to medium flame for a couple of minutes. 

                     Add the saffron milk and cook, covered till the chicken is cooked and the oil separates. 

                     Now add the garam masala and kasuri methi. Give it a stir and switch off the flame. 

                    Garnish with coriander leaves and serve with steamed rice, plain biryani, pulao, naan, tandoori roti, paratha or phulka. 

Chicken Changezi

 

          This is a divine chicken curry which has its origin when Changez Khan, the Mongolian warrior ruled India. The gravy of this Mughlai delicacy is rich and creamy with mild flavors, derived from the cashew paste and cream. You can relish Chicken Changezi with steam rice, jeera rice or any Indian bread like naan, tandoori roti or lachcha paratha. So check out the step by step pictorial recipe to prepare it. 

          The name is got from the ruler Changez Khan who ruled Delhi in the 13th century. Ever since, this delicacy is being prepare in household around Old Delhi, particularly in the Jama Masjid are. 

Marination - 

• 1 tbsp. ginger-garlic paste
• 1/3 cup yoghurt, whisked
• 1 tsp. red chili powder
• 1 tsp. lime juice
• salt to taste

Other ingredients - 

• 500 -600 gms. chicken, curry cut
• 5 tbsp. oil
• 1 tsp. ginger-garlic paste
• 1/3 cup tomato puree
• salt to taste
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 onion, sliced
• 8-10 cashew nuts
• 1/3 cup milk
• 2-3 tbsp. fresh cream
• 1 tsp. kasuri methi, dry roasted & crushed
• 2 green chilies, slit
• 1-2 tbsp. coriander leaves, chopped

          Marinate the chicken pieces with the marinade for 30 minutes. 

          Heat 1 tbsp. oil in a pan and stir fry the sliced onion till light brown in color. Set aside to cool. Then grind into a paste along with the cashew nuts. 

          Heat 2  tbsp. oil and fry only the marinated chicken pieces on all sides till it is uniformly browned. Set aside.

          Heat remaining oil and sauté the ginger-garlic paste for a minute and then add the tomato puree. Sauté for a minute.

          Now add all the dry spices and give it a nice mix. Then add the onion-cashew paste. Stir fry till the oil separates. 

          Time to add the remaining marinade. Mix well and keep sautéing for a minute more. 

          Then add 3/4 cup water and the fried chicken pieces. Give it a stir and cook, covered till the chicken turns tender. 

          Now add the milk and keep simmering till the oil separates and the gravy comes to a desired consistency. 

          Lastly add the cream, kasuri methi and slit green chilies. Give it a stir and simmer for a minute more. When done, switch off the flame and garnish with coriander leaves. 

          Serve hot with naan, tandoori roti, kulcha, paratha, chapatti, steamed rice or jeera rice,

                             Marinate the chicken pieces with the marinade for 30 minutes. 

                             Heat 2  tbsp. oil & fry only the marinated chicken pieces till it is 

                             uniformly browned. Set aside.

                            Heat remaining oil & sauté the ginger-garlic paste for a minute.

                                  Then add the tomato puree. Sauté for a minute.

                                  Now add all the dry spices and give it a nice mix.

                             Then add the onion-cashew paste. Stir fry till the oil separates. 

                       Add the remaining marinade. Mix well & keep sautéing for a minute.

                       Then add 3/4 cup water & the fried chicken pieces. Give it a stir & cook, 

                       covered till the chicken turns tender. 

                     Add the milk & keep simmering till the oil separates & the gravy comes 

                     to a desired consistency. 

                        Lastly add the cream, kasuri methi & slit green chilies. Give it a stir 

                        and simmer for a minute more. 

                           When done, switch off the flame & garnish with coriander leaves. 

                      Serve hot with naan, tandoori roti, kulcha, paratha, chapatti, steamed 

                      rice or jeera rice,

Chicken Ghee Roast - Mangalorean Style

 

          Chicken Ghee Roast is a very delicious local Mangalorean delicacy. It's origin goes back to the town of Kundapur. So at times, it is also called Kundapur style Chicken Ghee Roast. It is very spicy and full of flavours coming from the ghee and a medley of various spices. There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. 

          This is a great party recipe. Traditionally it is served with neer dosa. However, it also goes well with  steamed rice, dosa, appam, idiyappam, plain biryani or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 500 gms. chicken, cut into medium size
• salt to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 1/3 cup yoghurt
• 2 sprigs curry leaves
• 5 tbsp. ghee

Masala Paste - 

• 8-10 Kashmiri red chilies
• 3-4 red chilies
• 1/2 tsp. black peppercorns
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. fenugreek seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

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

         Dry roast all the spices from Kashmiri red chilies to cloves for a minute or till you get a nice aroma. Keep aside to cool. Now grind along with the garlic, ginger, jaggery and tamarind into a smooth paste. 

         Heat 2 tbsp. ghee and fry the chicken till they are lightly browned. Keep aside. 

         Heat 2 tbsp. ghee and sauté the onion till light brown. Now add the ground paste and yoghurt. Mix everything well and continue to sauté till the oil separates. 

          Add the fried chicken and a sprinkle of some water. Cover and cook till the chicken is tender and done. 

         Now add the curry leaves and give it a stir. Cook for 1-2 minutes and when done, drizzle remaining ghee. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

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

                       red chili powder for an hour.

                       Dry roast all the spices from Kashmiri red chilies to cloves for a minute

                       or till you get a nice aroma. Keep aside to cool. Now grind along with the 

                       garlic, ginger, jaggery and tamarind into a smooth paste. 

                             Heat 2 tbsp. ghee & fry the chicken till they are lightly browned. 

                                 Heat 2 tbsp. ghee & sauté the onion till light brown. 

                    Add the ground paste & yoghurt. Mix well & sauté till the oil separates. 

                     Add the fried chicken & a sprinkle of some water. Cover and cook till the

                    chicken is tender and done.

                                  Add the curry leaves & give it a stir. Cook for 1-2 minutes.

                                  When done, drizzle remaining ghee. 

                      Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani 

                      or chapatti for a sumptuous meal.