Chicken Peas Curry

          This combination of Peas with Chicken into a curry form is simply yummy. I made use of dried white peas to make this delicious gravy. So go ahead and give it a try. Very easy and an awesome preparation, it can be enjoyed with any form of rice or Indian bread, including dosa, appam, idiyappam, etc.

• 400 gms. chicken curry cut
• 1/2 cup dried white peas, soaked overnight
• 3 tbsp. oil
• 1-2 bay leaves
• 1" cinnamon
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tomato, chopped
• 1 tsp. ghee
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tbsp. coriander leaves to garnish

          Pressure cook the soaked white peas in 1 1/2 cups water for 5 minutes on a low flame after the first whistle or till it is soft. Keep aside. 

          Make a paste of the ginger-garlic paste, tomato paste and all the dry spices with some water. Keep aside.

          Heat 1 tbsp. oil and saute the chicken till light brown. Drain and keep aside. Heat the remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds.

          Saute for a few seconds and then add the onion. Fry till it turns light brown. Add the spice paste and saute till the oil separates.

          Now add the tomatoes and fry till it is mashed. Add the fried chicken and 1 cup water or as needed. Cover and simmer till it is cooked and the chicken is tender.

          Add the boiled peas and simmer further for 2-3 minutes. Adjust water accordingly. When done, switch off the flame and add the ghee and kasuri methi. 

           Mix well and garnish with coriander leaves. Serve as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, kulcha, tandoori roti, paratha or just plain chapatti. It can also be relished with dosa, uttapam, appam or idiyappam.

Murgir Korma (Chicken Curry - Bengali Style)

          This delicious Bengali style chicken curry cannot get more simpler than this. It just needs some marination and then slow cooked till done. So it involves minimum effort with maximum flavour. Relish it with steamed rice, plain Biryani, pulao, naan, tandoori roti or plain chapatti. So check out the step by step pictorial recipe to prepare this delicacy.

• 500 gms. chicken with bones, curry cut
• 1 cup yoghurt
• 1/2 cup milk
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 onion, chopped
• 2 tbsp. fried onions
• 1 tsp. roasted cumin  powder
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 3 bay leaves
• 1 tbsp. ghee
• 2 tbsp. mustard oil
• 1/4 tsp. nutmeg powder
• 1/4 tsp.  mace powder
• 4-5 green chilies, slit
• 1 tsp. kewra water
• coriander leaves to garnish 

          In a bowl, mix all the above mentioned ingredients (except coriander leaves) and marinade for 2-3 hours. 

          Heat a pan and transfer the contents into it. Cover and simmer on a low flame for 20-25 minutes or till the chicken is cooked and the gravy slightly thickens. 

          When it is almost done, add the green chilies and kewra water. Simmer further for 2-3 minutes. 

          Serve, garnished with coriander leaves. It can be had with any form of rice and Indian bread.

                     Mix all ingredients (except coriander leaves) & marinade for 2-3 hours. 

                                 Heat a pan & transfer the contents into it.  

                     Cover & simmer for 20-25 minutes or till chicken is cooked & gravy
                     slightly thickens. 

When it is almost done, add green chilies & kewra water. Simmer 

                            further for 2-3 minutes. 

Serve, garnished with coriander leaves. It can be had with any form

                          of rice & Indian bread.

Chicken Hariyali Tikka (Skewered Green Chicken)

          These are delectable small bites of homemade Hariyali Chicken Tikka, restaurant style, which are absolutely simple to make. Boneless chicken cubes are used here which are grilled to perfection. To give a smoky flavour, I fire grilled on the stove top. 

          They can be served as appetizers or can be rolled in chapattis / parathas along with some sliced onion and chutney for a wholesome snack. So check out the step by step pictorial recipe to prepare it.

• 400 gms. boneless chicken
• salt to taste
• 1 tsp. ginger-garlic paste
• 1/2 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. lime zest
• 1 tbsp. oil
• 1 cup coriander leaves, chopped
• 1 cup mint leaves, chopped
• 1/2 cup spring onion (green part), chopped
• 2-3 green chilies
• 1 tbsp. feta cheese
• few wooden skewers, soaked in water for an hour
• onion, tomatoes, fresh chilies, lime & cucumber to garnish (opt)

          Marinate the chicken with salt, ginger-garlic paste, pepper powder, oil, cumin powder and lime zest for an hour.

          Make a paste of the coriander leaves, mint leaves, spring onion, green chilies, salt and cheese with very little water.

          Marinade the chicken with this green paste for 7-8 hours or overnight in the refrigerator.

          Grease the wooden skewers and the grill rack and thread the chicken cubes.

          Grill in the microwave in the convection mode for 30-35 minutes by flipping it halfway and basting with the leftover marinade. Let it remain in the microwave for 10 minutes.

          To give a Smokey flavour, place the skewers on a steel wire mesh and fire grill on a direct flame on the stove top till it is slightly charred. 

          Serve them hot with any chutney and salad of your choice.

                  Marinate chicken with salt, ginger-garlic paste, pepper powder, oil, cumin

                  powder and lime zest for an hour. 

                       Marinade chicken with green paste for 7-8 hours or overnight in the 
                       refrigerator.

                       Grease wooden skewers and grill rack. Then thread chicken cubes in it. 

                        Grill for 30-35 minutes by flipping it halfway & basting with leftover

                        marinade. Let it remain in the microwave for 10 minutes. 

               To give a Smokey flavour, place the skewers on a steel wire mesh & fire grill
               on a direct flame on the stove top till it is slightly charred. 

                                 Serve them hot with any chutney & salad of your choice.

Tawa Murgh (Chicken Cooked On A Griddle)

       
          Tawa Chicken is originally a Punjabi Cuisine, which is very popular in every restaurant and dhabas. This is my version of it where I used some boneless chicken cubes and gave a Smokey flavor to it. 

          So now this recipe can easily be made at home in a healthy way minus the grease. Prepare this delicious dish and relish as an appetizer or with plain biryani, pulao, jeera rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare it.

          This is my first attempt at preparing Tawa Chicken and it turned out simply awesome. The smoky flavour added an extra punch to this dish. We had a very satisfying meal along with some plain chapattis and sliced onion. 

          This method of cooking was something new and very interesting too. But make sure you are able to get hold of a large tawa / griddle and a non-stick one. This will help in easy stirring without sticking at the bottom. It is absolutely an easy recipe with some basic ingredients.

• 450 gms. boneless chicken cubes
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1-2 tbsp. vinegar
• 2-3 tbsp. oil
• 1 large onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 1 tsp. garam masala powder
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 2 tbsp. coriander leaves, chopped
• 1 small charcoal (opt)
• 1" cinnamon stick (opt)
• 2 green cardamoms (opt)
• 3-4 cloves (opt)
• few sliced onion to garnish

          Marinate the chicken cubes with salt to taste, turmeric powder, red chili powder and vinegar for 2-3 hours.

          Heat oil on a non-stick tawa / griddle and fry the chicken on high flame till they are lightly browned. 

          Now add the onion, ginger and garlic and sauté, covered till light brown on low flame. Sprinkle water if necessary.

          Add the tomatoes,  green chilies and 1/2 cup water and continue to cook, covered till well mashed up and done.

          Add the coriander leaves, garam masala and crushed kasuri methi and give it a mix. Switch off the flame and keep it covered for 5 minutes.

          Now to give a smoky flavor, burn a small piece of charcoal and place in a small steel bowl along with 1" cinnamon stick, 2 cardamoms and 2-3 cloves.

          Place the bowl in the center of the tawa and pour a tsp. of oil on it. Immediately cover with a lid for 5 minutes. 

          Remove the lid and then serve on another tawa, garnished with onion slices. 

                      Marinate chicken with chili powder, salt, turmeric powder & vinegar.

                                 Heat oil on a tawa & fry marinated chicken till ........

                                 it is lightly browned.

                                 Add onion, ginger & garlic & sauté on a low flame.

                               Sprinkle some water if necessary & continue to cook, covered.

                       Add tomatoes, green chilies & 1/2 cup water & cook, covered till done.

                 Add coriander leaves, kasuri methi & garam masala. Mix well & switch off 
                 the flame. Keep it covered for 5 minutes.

                To give a smokey flavour, add a burnt charcoal, cinnamon, cardamoms & 
                cloves in a small steel bowl.
                           

                                 Add a tsp. of oil & keep it covered for 5 minutes.

                                Serve, garnished with sliced onion.








Notes:
Use a large tawa / griddle if possible so that it is easy to stir.
Use a non-stick tawa again if possible so that you can use less oil.
You can substitute kasuri methi for curry leaves for a different flavour.