Green Chicken Curry

About this Recipe...

This green chicken curry flavored with mint and coriander leaves tastes refreshing and wonderful. I love to use mint in my recipes especially curries and any kind of drinks, it always adds a very fresh flavor to all the recipes. Recently I started growing mint in my small kitchen garden so whenever I like to use it I have the fresh leaves. Along with mint I have used coriander/cilantro leaves also in this curry.

If you have a bunch of coriander and mint leaves and you don't know how to utilize it, then go ahead and make this curry. You will understand the difference in taste and the beautiful aromatic flavor it will add to the curry. At the finishing I added lemon juice and garam masala powder and my entire home is smelling awesome. Everyone loves this special green chicken curry in my home and I hope you will also like it.

Ingredients

For Marinating the Chicken

• 1 lb Whole Chicken cut into medium size pieces
• 1/2 Cup Plain yogurt
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• Salt to taste
• 1 tsp Turmeric powder

Green paste

• 1/2 Cup Chopped mint leaves
• 1/2 Cup Chopped cilantro/coriander leaves
• 4-5 green chilies chopped

For the Curry

• 4 Tbsp Mustard oil
• 2 One inch long cinnamon stick
• 2 Green cardamom
• 1 Bay leaf
• 2-3 cloves
• 1 Cup Chopped Onion
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala powder
• 1 Tbsp Lime juice

Directions

1. For marinating the chicken in a mixing bowl, add all the chicken pieces, salt, turmeric powder, yogurt, ginger-garlic paste and mix everything well.
2. Keep it inside the refrigerator for 1-2 hours for marination.
3. To make the green paste in a blender, add the mint leaves, coriander/cilantro leaves and green chilies.
4. Add little water and grind it to a smooth paste and keep it aside.
5. Now to make the curry heat mustard oil or any other oil of your choice in a pan.
6. When oil becomes hot, add cinnamon, cardamom, bay leaf and cloves for tempering.
7. Sauté them for few seconds and then add chopped onions to it and fry it till it gets transparent.
8. Now add the marinated chicken pieces and cook it with onion.
9. Cover the pan and cook it in low flame for around 30 minutes and check it in between.
10. After 30 minutes of cooking, when chicken are half done, add cumin-coriander powder and mix it.
11. Next add the prepared green paste and mix it well with the chicken.
12. Add water for the gravy if required, cover the pan and cook it for another 8-10 minutes.
13. Now check the chicken and the seasoning, if everything is alright, add garam masala powder and lime juice to it, give it a final mix and turn off the flame.
14. Your green refreshing chicken curry is ready to serve, enjoy it with rice or roti.
    

Dahi Murgh

About this Recipe...

Dahi Murgh or chicken cooked in yogurt gravy is a spicy, aromatic and very flavorful chicken dish. This is my way of making this curry, I have used here all the fresh spices along with the yogurt, cashew and poppy seed paste. The combination of all these ingredients gives a very royal taste to this dish and it is completely different from the other chicken recipes. The curry is very hot and spicy and the tangy flavor of yogurt gives a very unique taste to this dish.

I wanted to cook this curry in a different way and to give some different kind of flavor to it, apart from the usual yogurt flavor, so my hubby likes it. After all the planning to makes it like this, we really enjoyed it a lot. I served this curry with plain rice but it will go extremely well with naan, paratha or pulao. So my Sunday special simple lunch was a hit and overall a satisfying meal.

Ingredients

• 1 lb Chicken cut into medium size pieces
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Tbsp Green chili paste
• 4 Tbsp Oil
• 4-5 black pepper corn
• 3-4 cloves
• 2 Green cardamom
• 2 One inch long cinnamon stick
• 2/3 Cup Chopped onion
• 1/2 tsp Turmeric powder
• 2 tsp Red chilli powder
• 2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Fennel powder
• 1/2 tsp Black pepper powder
• Salt to taste
• 1/2 Cup Beaten yogurt
• 1/2 Cup Cashew nut and poppy seed paste
• 1/2 tsp Garam masala powder
• 1/2 tsp Dried fenugreek leaves crushed

Directions

1. First of all marinade the chicken with ginger-garlic-green chili paste and keep it in the refrigerator for at least 30 minutes.
2. Now heat oil in a pan and add cinnamon stick, cardamom, pepper corn and cloves for tempering.
3. Sauté them for few seconds till you get the nice aroma from the spices.
4. Now add the chopped onion to it and sauté it till it gets translucent.
5. Next add all the dry spices to it and fry it till the oil starts leaving the sides of the pan.
6. Now add the marinated chicken to the pan and fry them for few minutes.
7. Cover and cook the chicken and check in between so it doesn't stick to the bottom of the pan.
8. When the chicken will almost cooked, add salt and half cup of water for the gravy, mix it well and let it come to a boil.
9. When the gravy will start boiling, add the beaten yogurt to it and mix it well with the gravy.
10. Cook it for 2-3 minutes and then add the cashew and poppy seed paste and mix it gently.
11. Cook it for another few minutes and then add garam masala powder and crushed dried fenugreek leaves and mix it.
12. Switch off the flame and your Dahi Murgh is ready to serve. Enjoy it with paratha, naan or rice.

Chicken Kathi Roll

About this Recipe...

Chicken Kathi Roll, Chicken Frankie or Simply Chicken Roll, whatever you call it, but you can't deny the taste of this great indian street food, originated from the streets of Kolkata and now very famous and equally available in all over India. Spicy chicken cubes are wrapped in Paratha and coated with egg, green chutney and few spices.

I was inspired to make this tasty rolls at home. I always follow the way they make the rolls very quickly at the stalls. It is always very fascinating to watch them how quickly they are doing their job. Though I am unable to combine everything as quickly as them but I reached their level in taste wise.

Instead of adding green chutney in my rolls, I personally like to add tomato ketchup and DH loves green chutney in his rolls. So made two kinds of roll, my one is with ketchup and green chutney in his roll. You can do your variation and adjust the chutney and spices in this recipe but it tastes awesome always. I like it so much and can have it any time of the day, as breakfast, lunch, snacks or dinner. You can even serve it as an appetizer in parties, it's a great party food.

Ingredients

To make the Roti for the roll

• 1 Cup All purpose flour
• 1 Tbsp Oil
• 1 tsp Salt
• Luke warm water to knead the dough

To make the Chicken Filling for the roll

• 1/2 lb Chicken thighs cut into small cubes
• 3 Tbsp Oil
• 1/2 Cup Chopped Onion
• 1 Tbsp Ginger-garlic paste
• 1 tsp Green chili paste
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder
• Salt to taste
• 1/2 Cup Chopped Tomato 
• 1/4 Cup Thinly sliced bell pepper
• 1/4 tsp Garam masala powder
• Cilantro finely chopped

Other Ingredients

• 1 Tbsp Oil for frying the rotis
• 3 Eggs
• Salt to taste
• Black pepper powder to taste
• 2 Tbsp Tomato ketchup
• 2 tsp Red chili sauce
• 1 tsp Mint chutney
• 1/4 Cup Grated carrot
• 2 Green chillies finely chopped
• 1/4 Cup Thinly sliced cucumber
• 1/4 Cup Sliced onion
• Chaat masala powder 

Directions

1. In a mixing bowl, take all purpose flour, salt and oil. Mix everything nicely together.
2. Now slowly add Luke warm water to it and make a soft dough.
3. Drizzle some oil on the dough and coat the dough nicely with oil.
4. Now cover the dough with a wet cloth and give it a rest for 20 minutes.
5. While the dough is resting, will prepare the chicken filling for the roll.
6. Heat oil in a pan and add chopped onion to it.
7. Sauté the onion till it gets translucent, now add the ginger-garlic-green chili paste to it and fry it till the oil starts separating from the sides of the pan.
8. Now add turmeric, cumin, coriander, red chili powder and salt to it and mix it nicely.
9. Fry the spices for 1 minutes and add chopped tomato to it. Sauté the tomato till it gets soft.
10. Now add the chicken pieces to it and mix it well with the spices.
11. Cook the chicken till it gets tender and cooked nicely.
12. Now add the bell pepper slices and mix it well with the cooked chicken.
13. Next add the garam masala powder and cilantro leaves to it, stir it nicely and switch off the flame.
14. Your chicken filling is ready for the roll, Keep it aside for later use.
15. Now take the dough and divide it to three equal portion and make round balls from it.
16. Sprinkle some flour on it and roll the balls to a thin roti.
17. Next put the roti on a hot pan and cook both the sides for 1 minute. (No need to cook the roti fully, just cook it till it is half done.)
18. Now remove the roti from the pan and add around 1 tbsp oil into the pan.
19. Now break the egg on a bowl and add little salt and pepper to it. Whisk the egg nicely and pour it to the hot pan.
20. Spread the egg mixture nicely on the pan and immediately put the roti on it.
21. Press the roti gently and cook it for 1-2 minutes and then flip the other side.
22. Cook both the sides and take it out from the pan and keep it on a plate.
23. Now first arrange the prepared chicken on to the roti length wise and then all the vegetables on top of it.
    
24. Sprinkle some salt, pepper and chaat masala powder on it followed by mint chutney or else tomato ketch up and red chili sauce.
    
25. Now roll the roti gently and again roll it with a paper napkin to hold it.
26. Your chicken kathi roll is ready to serve, enjoy it hot.
    

Butter Chicken Pizza

About this Recipe...

Butter Chicken or Murgh Makhni is a classic indian dish with a flavorful Makhni sauce which is very creamy, rich and delicious. Everyone loves this dish and it is my favorite too. Whenever I go to a indian restaurant, this is my first preference to eat this with naan or tandoori roti. Making this traditional delicacy at home is really easy, you only need to do some basic preparation and voila the restaurant style dish is ready at your  plate.

Hence, very often I make this dish at home instead of having it in restaurant. But this time I thought to give a makeover to this dish and wanted to make a pizza with it. If I say in one sentence I wanted to combine two classic Indian and Italian dish together to make one delicious meal and that is 'Butter Chicken Pizza'.

Sound interesting right? We Indians loves pizza and giving it a twist with our own butter chicken is like Sone Pe Suhaga. Here I have used the Makhni gravy as the sauce of the pizza and the oven baked boneless chicken pieces which is cooked in the gravy as one of the topping. The other toppings which have been used in this pizza are onion, mushroom, bell-pepper, jalapeño and a good amount of cheese which takes this dish to another level and finally baked it into perfection.

You can definitely use other vegetables of your choice as topping or you can skip adding the veggies and simply enjoy only the chicken as topping, Its delicious in all forms. In every bite of this pizza you can feel the real flavor of butter chicken and the cheesy taste of pizza. I can say that this is the best pizza for my indian taste buds.

Ingredients

For Marinating the Chicken

• 1/2 lb Boneless skinless chicken thighs cut into small cubes
• 1/2 Cup Plain yogurt
• 1 tsp Red chilli powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 3/8 tsp Tandoori masala powder
• 3/8 tsp Black pepper powder
• Salt to taste
• 1 Tbsp Ginger-garlic paste
• 1 tsp Green chili paste
• 1 Tbsp Oil

For making the Makhni Gravy

• 2 Tbsp Salted butter
• 1/4 tsp Cumin seeds
• 2-3 dry red chili broken into two parts
• 1/2 Cup Chopped Onion
• 10-12 pieces cashew nuts
• 1 Tbsp Ginger-garlic paste
• 3 Tomato chopped
• 1 tsp Red chilli powder
• 1/2 tsp Coriander powder
• Salt to taste
• 1/2 Tbsp Sugar or honey 
• 1 Tbsp Dried fenugreek leaves crushed
• 1/2 tsp Garam masala powder
• 1/4 Cup Heavy cream

Pizza dough

• 1/2 Cup Luke warm water
• 1 Tbsp Sugar
• 1 Packet yeast
• 1 Cup All purpose flour
• 1 tsp Salt
• 2 Tbsp Olive Oil

Pizza Toppings

• 1 Jalapeno cut into thin slices
• 1/2 Bellpepper sliced
• 1/4 Cup Onion sliced
• 1/4 Cup Sliced mushroom
• 1 tsp Italian seasoning
• 3/8 Cup Shredded Cheese

Directions

Pizza Dough

1. In a bowl, take lukewarm water, sugar and yeast. Stir it with a spoon and cover it for 5 minutes to activate the yeast.
2. After 5 minutes you will see that the yeast mixture has activated. Now in a mixing bowl, add all purpose flour, salt and olive oil and mix them together.
3. Now slowly pour the activated yeast mixture to it, knead the flour for at least 10 minutes and make a soft dough.
4. Drizzle oil on the dough, cover the bowl with a plastic wrap and keep it in a warm place for 2 hours for fermenting the dough.

Butter Chicken

1. Marinade the chicken with all the ingredients listed above and keep it in refrigerator for at least one hour.
2. After one hour take the chicken pieces and arrange them in a baking tray. 
3. Bake the chicken in a 400F preheated oven for 15 minutes.
4. After 15 minutes, flip the other side and again bake it for 10 minutes or until the chicken cooked nicely.
5. Bring it out from the oven and keep it aside for later use.
6. Now to make the Makhni gravy, heat 2 tbsp butter in a pan and add dried red chili and cumin seeds for tempering.
7. Sauté them for few seconds and add chopped onion to it.
8. Next add the cashew nuts and fry them together till the onions gets translucent.
9. Now add the ginger-garlic paste to it followed by red chili and coriander powder and fry it till the oil starts separating from the sides of the pan.
10. Add the chopped tomato to it and cook it till it gets soft.
11. Now switch off the flame and let the mixture cool down a bit before grinding.
12. When the mixture gets cooled down, transfer it to a blender and blend it to a smooth paste.
13. Now pour it to a heated pan, add some water for the gravy and mix it well.
14. Cover the pan and let the gravy comes to a boil.
15. When the gravy starts boiling, add the baked chicken pieces to it followed by salt and honey to taste and mix it well.
16. Cover and cook it in low flame for 5-6 minutes so the chicken can absorb the gravy nicely.
17. Now add the crushed fenugreek leaves and garam masala powder to it and mix well.
18. Finally add the heavy cream to it, stir it nicely and switch off the flame.
19. Your butter chicken or Murgh Makhni is ready.
    

Assembling the Pizza

1. After around 2 hours, you will see that the dough becomes double in volume. Punch the dough so the air bubbles can go away.
2. Now spread some dry flour on your work surface, take out the dough from the bowl and with the help of your hands try to spread it gently to a 12 inch round circle. ( if you are not comfortable with your hands, then roll it with a rolling pin.)
3. Now gently transfer the pizza base to a pizza stone and spread the butter chicken gravy all over the pizza base.
   
4. Now arrange the chicken pieces on top of it and sprinkle half of the amount of shredded cheese on it.
5. Next arrange the sliced vegetables and sprinkle some italian seasoning on it.
   
6. Now bake it for 5 minutes in a 450F preheated oven.
7. After 5 minutes bring it out from the oven and spread the remaining cheese on the pizza and again bake it for 6-8 minutes or until the cheese melts.
   
8. Bring it out from the oven, give it a rest for few minutes and enjoy your slice of butter chicken pizza.

Chicken Liver Keema Masala

About this Recipe...

My husband loves chicken liver and very often he craves for it, though I personally don't like chicken liver so much. So whenever he brings it, it's a challenge for me that how differently I can make it that suits my taste buds also. So this time I cooked the liver like chicken keema Matar curry by trying to give the liver a texture like minced chicken and believe me the dish turned out to be very delicious and tastes very unique. As not so a fan of this ingredient, I also love the dish and my hubby loves it a lot. So this simple recipe is for all the chicken liver lovers.

Ingredients

For Marinaring the liver

• 1 Cup Chicken liver cut into small pieces
• 1 tsp Ginger-garlic paste
• 1/2 tsp Salt
• 1/2 tsp Black pepper powder
• 1/2 tsp Turmeric powder

For the Curry

• 2 Tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 Cup Chopped Onion
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 tsp Green chilli paste
• 1/2 Cup Chopped Tomato
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Red chilli powder
• 1/4 Cup Frozen green peas
• 1 Medium size potato cut into cubes(optional)
• Salt as per taste
• 1/2 tsp Garam masala powder
• Finely chopped cilantro for garnishing

Directions

1. First of all take the chicken liver pieces, cut into small pieces and marinate it with ginger-garlic paste, salt, pepper powder, turmeric powder and keep it aside for 15-20 minutes.
2. Now fry the potato cubes and set aside. (this step is completely optional, if you don't want to add potato in your curry then skip this step)
3. Heat up some oil in a pan and lightly fry the marinated liver, when it will change its texture and the water of the liver will evaporates that time try to lightly break the pieces with the help of your spatula, so that all the pieces turns to very small and looked like minced liver, cook it and take it out from the pan.
4. Now add some more oil in the pan, when oil gets hot add cumin seeds to it. Now add chopped onion and fry it till it gets translucent. Now add ginger-garlic-green chili paste and all the other dry spices and fry it till oil gets separated from the spices.
5. Now add chopped tomato to it and mix it with all the spices very well so that everything gets well cooked.
6. Now add the minced liver, fried potato cubes, green peas and salt mix it with the spices so that everything will incorporated with each other. Cook it for 2-3 minutes and then add little water to it so the mixture won't get dry.
7. After some time, add garam masala powder and cilantro leaves to it, give it a gentle mix and switch off the flame.
8. Enjoy it hot with roti, Paratha or naan.

Chicken Stuffed Ravioli

About this Recipe...

Ravioli is a Italian stuffed pasta dish with various kind of stuffing. You can really play with the stuffing on this dish to suit your taste buds. Here I made a simple yet very delicious stuffing for my ravioli with minced chicken. It has all the homemade goodness and gourmet taste which takes this dish to another level.
I love all kind of Italian dish especially pastas and homemade ravioli is one of them. Making the ravioli pasta at home without pasta maker is really easy, though it is little time consuming but the pleasure of eating homemade fresh ravioli is something different. Make this Italian dish at home and serve it with your choice of pasta sauce, either marinara, Béchamel or pesto sauce. Here I have served my ravioli with simple marinara sauce and it makes it a complete divine meal. All you need is this dish, a glass of wine and romantic music on the background to make a perfect dinner date with your loved one at your home.

Ingredients

For Stuffing

• 1 Cup Minced chicken
• 2 Tbsp Olive Oil
• 1/2 Cup Chopped Onion
• 1 Tbsp Chopped garlic
• Salt to taste
• Black pepper powder to taste
• 1 tsp Cajun spice mix
• 1 Tbsp Fresh parsley chopped

For Ravioli Pasta

• 1/2 Cups All purpose flour
• 1 Egg
• 1 tsp Salt
• 1 Tbsp Olive Oil

Directions

Chicken Stuffing

1. Heat olive oil in a pan and add chopped onion to it.
2. Sauté the onion till it gets translucent and then add garlic to it.
3. Sauté the garlic for couple of minutes.
4. Now add the minced chicken to it and fry it.
5. Add salt, pepper, Cajun spice mix and mix everything well.
6. Fry the chicken nicely till it cooked fully. Finally add the chopped parsley to it, give a quick mix and switch off the flame.
   

Ravioli Pasta

1. Take all purpose flour in a mixing bowl, add salt and olive oil to it and mix it.
2. Now make a well on the centre, break the egg and add on to it.
3. Slowly mix the egg and the flour mixture. Add some water to it and knead a dough until elastic and smooth.
4. Now drizzle some oil on the dough and wrap it with a plastic wrap.
5. Let rest the dough for 30 minutes.
6. After 30 minutes take the dough and divide it to equal portions.
7. Now dust some flour on your work counter and roll one divided ball with a rolling pin to a thin circle.
8. Now with the help of a round cutter cut it into small circles.
   
9. Now place the stuffing on the centre of it and apply some water on all the edges.
   
10. Now take another round circle and place it on top of it and seal it. Take a fork and mark impression on the sides of the ravioli.
    
11. Repeat the same step for rest of dough to make remaining ravioli.
12. Now boil water on a large pot and season the water with salt and 1 tsp oil.
13. When water start boiling, slowly add 3-4 ravioli pasta on boiling water.
    
14. When the pasta will start floating on water then take it out from water and serve the pasta with your favorite pasta sauce.
    

Chicken Keema Fried Rice

About this Recipe...

On this weekend I was not in a mood to cook any elaborate meal and want to spend some lazy time with myself. But I didn't wanted to go out for dinner also, so wanted to prepare some one dish meal which will be tasty and doesn't spoil the weekend good mood too.
So I opened my refrigerator and saw some minced chicken is lying there and thought to prepare chicken Keema fried rice. A easy and quick one pot satisfying meal. I can say that, this is an extended version of chicken keema Matar recipe. The way you make chicken keema Matar, the same way you need to cook the Keema, then add green peas and cooked basmati rice to it and the delicious meal is on your plate in no time.

Ingredients

• 1 Cup Minced chicken
• 1 1/2 Cups Cooked basmati rice
• 3 Tbsp Oil
• 1 One inch long cinnamon stick
• 2-3 green cardammom
• 4-5 black pepper corn
• 4-5 Cloves
• 1 Bay leaf
• 1 tsp Shah jeera or black cumin
• 1/2 Cup Chopped Onion
• 1 1/2 Tbsp Ginger-garlic-green chili paste
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 1/2 tsp Coriander powder
• 1 tsp Red chilli powder
• Salt as per taste
• 1/2 Cup Frozen green peas
• 2 Tbsp Finely chopped cilantro
• 1 tsp Garam masala powder

Directions

1. Heat oil in a pan and add cinnamon, cardamom, bay leaf, cloves, pepper corn and black cumin seeds for tempering.
2. When it starts crackling, add chopped onion to it and sauté it till it becomes transparent.
3. Now add the ginger-garlic-green chili paste to it followed by turmeric, cumin, coriander and red chili powder to it.
4. Mix and sauté everything very well till oil starts leaving the sides of the pan.
5. Now add minced chicken to it and cook it with the other spices.
6. Cook the minced chicken till it gets nice golden color.
7. Now add green peas and salt as per taste and mix well.
8. Next add the cooked basmati rice to it and mix everything gently so all the spices, chicken and rice will incorporate with each other very well.
9. Finally add the chopped cilantro leaves and garam masala powder to it, give a quick mix and your chicken Keema fried rice is ready to serve.
   

Dahi Methi Murgh

About this Recipe...

Dahi Methi Murgh is a delicious chicken preparation, cooked with yogurt and fresh fenugreek leaves or Methi leaves. Yogurt and fenugreek leaves goes very well with each other. This lip smacking chicken recipe is ideal for your lunch and dinner and goes very well with rice, roti or naan. So if you got bored with regular chicken curry and want to try something different then give it a try. You will definitely love it.

Ingredients

• 1 lb Chicken cut into medium size pieces
• 1/4 Cup Yoghurt
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Tbsp Green chili paste
• Salt to taste
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Black pepper powder
• 2 Tbsp Ghee or clarified butter
• 2 Tbsp Oil
• 2 Pieces green cardamom
• 3-4 cloves
• 4-5 black pepper corn
• 1/2 Cup Onion chopped
• 1/2 Bunch fresh fenugreek leaves chopped
• 1/2 tsp Garam masala powder

Directions

1. Marinate the chicken with yoghurt, ginger-garlic-green chili paste, salt, turmeric powder, cumin-coriander powder and black pepper powder. Mix everything well and keep it in refrigerator for at least one hour.
2. Now in a pan, heat up oil and clarified butter together and add cloves, cardamom and black pepper corn for tempering.
3. When you will get nice aroma from the spices, add chopped onion to it and sauté it till it become translucent.
4. Now add the chopped fenugreek leaves to the pan and fry it with onion for 2-3 minutes.
5. Next add the marinated chicken and mix nicely.
6. Cover the pan and cook it in slow flame.
7. Check the chicken in between and stir it, so it doesn't get stick to the bottom of the pan.
8. Cook in this way for about 20-30 minutes until the chicken get cooked nicely.
9. If the mixture is too dry then add some water to it and finally sprinkle some garam masala powder and your Dahi Methi Murgh is ready to serve.

Chicken Fried Rice

About this Recipe...

Chicken fried rice is a quick and easy Indo-Chinese rice dish with sautéd chicken and lots of vegetables. We all love Indo-Chinese food and it is a very common menu item in most of the restaurants. You can easily make it at home and can get the same taste or even better taste. In this recipe, I have used eggs also, so if you want to make egg fried rice or vegetable fried rice then skip adding chicken and the rest of the method will be same.
Leftover rice will work great for this recipe, so if you have some leftover rice, chicken, vegetables and all the sauces then you can make it on no time. So do try this easy recipe at home and serve it with gobi Manchuria, chicken Manchurian or any other Indo-Chinese delicacy.

Ingredients

• 1 Cup Chicken thigh cut into thin strips
• Salt to taste
• 1 Tbsp Black pepper powder
• 2 Beaten Eggs
• 3 Tbsp Sesame Oil
• 2 Cups Cooked rice
• 1 Tbsp Finely chopped garlic
• 1/4 Cup Chopped Onion
• 3 Green chillies cut into length wise
• 2 Cups Chopped mixed vegetables like celery, carrots, green beans, bell pepper, green peas
• 1 tsp Vinegar
• 2 Tbsp Soya sauce
• 1 Tbsp Red chilli sauce
• Green onions for garnishing

Directions

1. Heat 1 tbsp of oil in a pan and fry the chicken pieces. Season it with salt and pepper.
2. When the chicken pieces turns light brown color then remove them from the pan and keep aside.
3. On the same pan add the beaten eggs, salt and pepper to taste. Scrambled it with the help of a spatula. Cook it till the rawness goes away.
4. When done transfer it to a plate and set it aside for later use.
5. On the same pan, heat the remaining oil and add chopped garlic to it.
6. Sauté it till it gets nice golden color. Next add the chopped onion and green chillies to it.
7. Fry it till it becomes translucent.
8. Next add all the chopped vegetables, followed by salt and pepper to taste.
9. Fry all the vegetables till it gets cooked.
10. Now add the soy sauce, red chili sauce and vinegar to it.
11. Mix it nicely and cook it for few seconds.
12. Now add the cooked rice, scrambled eggs and fried chicken to it.
13. Mix and toss nicely until everything gets incorporated with each other.
14. Now switch off the flame and garnish it with green onions. Serve it hot.
    

Bengali Style Chicken Curry

About this Recipe...

Bengali style Chicken Curry is a very common dish in all bengali household for their Sunday lunch or dinner menu. Spicy chicken curry cooked with potato, aromatic spices and mustard oil. Here potato and mustard oil plays a unique role which differentiate this bengali style curry from other chicken preparation.

There are basically two very common types of chicken preparation in all bengali household, one is this curry which contains a runny gravy where big pieces of potato and chicken immersed. The other one is 'Kosha Mangsho' or bhuna chicken where the chicken is sautéd and fried with onion and spices and cooked without water or gravy. I love both the preparation and very often make them at my kitchen.

Everyone is making this curry different way and this particular recipe is from my mother's kitchen. She used to make this curry in this way. This is the first chicken curry recipe which I am going to add in my blog, so why not include something from bengali cuisine.

Ingredients

For Marination

• Whole Chicken cut into medium size pieces
• 1/4 Cup Onion paste
• 2 Tbsp Ginger paste
• 2 Tbsp Garlic paste
• 1 Tbsp Green chilli paste
• 1 tsp Cumin powder
• 1 Tbsp Coriander powder
• 1 Tbsp Red chilli powder
• 1 tsp Black pepper powder
• Salt to taste
• 2 Tbsp Mustard oil

For the Curry

• 4 Tbsp Mustard oil
• 1/2 tsp Sugar
• 1 Piece Bay leaf
• 2 Pieces Cinnamon stick
• 3 Pieces green cardamom
• 4 cloves
• 4-5 black pepper corn
• 1 medium size Chopped Onion
• 1/2 tsp Turmeric powder
• 1/2 Cup Tomato puree
• 1 potato cut into big cubes
• Water as required for making the gravy
• 1 tsp Garam masala powder

Directions

1. First of all marinate the chicken with all the ingredients mentioned above and keep it in refrigerator for one hour.
2. After one hour heat up oil in a pan and lightly fry the potato cubes and keep it aside.
3. Now on the same pan, heat some more mustard oil if required. Add bay leaf, cardamom, cloves, cinnamon stick and pepper corn.
4. When you will get a nice aroma from the spices then add one tsp sugar in the oil. It gives a nice color to the dish.
5. Now add chopped onions followed by turmeric powder and sauté it till it gets translucent.
6. Now add the marinated chicken to it and sauté it very well in low flame. Cover the lid of the pan.
7. Check the chicken in between and stir it. The chicken should cook in its own juices.
8. This process of sautéing and cooking the chicken will take half an hour. But keep an eye to the chicken otherwise it can burn.
9. When the chicken will cook nicely, add tomato purée to it and mix well.
10. Cook the tomato purée till the raw smell goes away.
11. Now add water for the gravy and let it come to a boil.
12. When the gravy starts boiling add fried potato cubes to it and cook it for another 8-10 minutes in low flame.
13. When the potatoes are well cooked and the oil starts floating on top, sprinkle some garam masala powder to it and switch off the flame.
14. Your delicious bengali style chicken curry is ready to serve. Enjoy it with any kind of bread, pulao or simple steamed rice. It tastes great.

Chicken and Mushroom Risotto

About this Recipe...

Risotto is a creamy, rich Italian rice dish which is made from arborio rice, vegetable or meat stock and white wine. For the toppings, you can use vegetables, mushroom, seafood and any kind of meat. This is my husband's favorite item whenever we visited any Italian restaurant. So I decided to make this Italian delicacy at home. I tried this recipe with different variations, every time I make it, I used different toppings and he loves it. So today I thought to pen-down this Chicken-Mushroom recipe for my blog.

Wine gives a very distinct and authentic flavor to this dish, as traditionally white wine is a must ingredient of this recipe. But this time I don't have wine in my pantry so made this risotto without wine. But it turns equally good. It has all the flavor of chicken, chicken stock, mushroom and veggies which takes this dish to an another level of tastes. So do try it at home, if you want to add wine then go ahead. If you are serving it to your kids then don't add wine and follow the exact recipe.

Ingredients

• 1 Cup Arborio rice
• 1/2 Cup Chicken thighs cut into small cubes
• Salt to taste
• Black pepper powder to taste
• 1 tsp Red chilli powder
• Olive oil
• 1 tsp Dried oregano
• 1 tsp Dry thyme
• 2 cloves of Garlic finely chopped
• 1/2 Cup Onion finely chopped
• 1/2 Cup Chopped celery
• 1/4 Cup Red bell pepper chopped
• 1 Cup Mushroom sliced
• 1/4 Cup Porcini mushroom
• 2 Cups Chicken stock
• 1/2 Cup Frozen green peas
• 2 Tbsp Salted butter
• 2 Tbsp Parmesan cheese

Directions

1. Rinse and wash the arborio rice and drain the water.
2. Now in a pot boil some water, when the water will moderately hot, remove the pot from the flame and add porcini mushroom to it.
3. Dissolve the mushroom in the water for 10 minutes and then take it out from the water.
4. Chop it roughly and keep it aside.
5. Keep that mushroom stock, we will use it for making the risotto.
6. Now in a pan, heat olive oil and add chicken pieces. Fry it until it gets light brown color.
7. Season it with salt and pepper and take it out from the pan.
8. On the same pan, heat some more oil and add sliced mushroom to it. Sauté it till it gets cooked nicely.
9. Now add the porcini mushroom to it and Season the mushrooms with salt and pepper. Mix it well and stir it.
10. Take it out from pan and keep aside.
11. Meanwhile in an another pan, add 2 cups of chicken stock and boil it.
12. Now in a pan, heat 2 tbsp of olive oil and add chopped garlic to it and sauté it for a minute.
13. Now add chopped onion, celery and bell pepper, sauté it till it gets translucent.
14. Now add all the dry herbs, salt, pepper and red chili powder to taste.
15. Mix everything nicely and add arborio rice to it.
16. Sauté the rice for couple of minutes and then add the mushroom stock to it.
17. Stir it frequently until the stock has been absorbed into the rice.
18. Now add half cup of heated chicken stock to it and stir frequently until absorbed. The rice and stock should bubble gently.
19. Continue to cook the rice by adding half cup chicken stock at a time and allowing the rice to absorb it before adding the next half cup stock.
20. Cook the rice in this way until the rice gets tender. This process will take 18-20 minutes.
21. While adding the last batch of stock, also add the chicken, mushroom, green peas, butter and Parmesan cheese to it.
22. Stir it gently and switch off the flame and cover the lid for 10 minutes before serving the risotto.
23. After 10 minutes open the lid, you will see that the stock has been absorbed and the thick creamy risotto is ready to serve.
24. Serve it hot with a glass of wine.

Tandoori Chicken

About this Recipe...

Tandoori Chicken is a roasted chicken dish infused with yoghurt and spice blend. Traditionally it is baked in tandoor, which is a clay oven. But you can make the perfect tandoori chicken at home in your home oven and no compromise will be there in tastes also.
It's very flavorful, aromatic and spicy chicken dish can be served as an appetizer or as a side dish with mint chutney and raita.

Ingredients

• 5 Pieces Chicken drumsticks
• 2 Tbsp Lemon juice
• Salt as per taste
• 2 Tbsp Red chilli powder
• 3 Tbsp Hung yogurt
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1/2 tsp Green chilli paste(optional)
• 1/2 tsp Black pepper powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Tandoori masala powder
• 1 Tbsp Oil
• 1/2 tsp Chaat masala powder(optional)
• 1/2 tsp Garam masala powder

Directions

1. Wash the chicken pieces and make 3-4 slits on each piece.
2. Now you need to marinate the chicken pieces, for tandoori chicken you need to make two marination. For first set of marination take lemon juice, add 1 tsp salt and 1 tbsp red chili powder, mix it and apply all over the chicken pieces and make sure that you have applied nicely in between the slits also. Now keep it aside for 15 minutes.
3. For second set of marination take hung yoghurt in a bowl, add ginger-garlic-green chili paste, 1 tbsp red chili powder and all the other dry spices and salt (be careful with the salt because you have added salt in first marination also) make a smooth batter and apply the batter all over the chicken pieces, drizzle some oil on the pieces and keep it for marination for 20 minutes.
4. Now preheat your oven at 425 degree Fahrenheit, bake one side for 25-30 minutes and another side for 20 minutes or until the top part of the chicken looks done.
5. Take it out from oven and sprinkle some chat masala on top which is totally optional and serve it hot with your favorite chutney, slices of onion and lemon wedges.
6. Notes: For making hung yoghurt, take the yoghurt in a muslin cloth and hung it tightly in your kitchen tap for 2-3 hours so that the excess water of the yoghurt can go away and you will get a smooth creamy yoghurt.

Chicken Manchurian

About this Recipe...

Chicken Manchurian is a very popular and easy to make Indo-Chinese dish. It's spicy and rich with flavor. It can be served as a side dish with fried rice or Hakka noodles.

Ingredients

• Chicken Breast cut into medium pieces
• 1 egg
• 2 Tbsp Corn starch
• 1 Tbsp All purpose flour
• Salt as per taste
• 1/2 tsp Black pepper powder
• 1 tsp Soya sauce
• 1 Tbsp Red hot sauce
• 1 Tbsp Tomato ketchup
• 1/4 tsp Vinegar
• Oil for frying
• 4-5 cloves of garlic finely chopped
• Green onions for garnishing
• Finely chopped green chili
• 2 Tbsp Finely chopped onion

Directions

For Marinating and Frying the Chicken

1. Take the chicken pieces in a bowl, add corn starch, flour, salt, pepper, soya sauce and one beaten egg.
2. Mix everything with chicken pieces and fry it till the chicken pieces gets golden color.
3. Now take it out from oil and keep aside.

For the Sauce

1. Now in a wok heat up 2 tbsp oil and add chopped garlic, fry it and then add chopped onion and green chili, fry it till it becomes translucent.
2. Now add water( you can adjust water as per your requirement of gravy like dry Manchurian or with some gravy) and bring it to a boil.
3. When the sauce is boiling add salt and pepper followed by soya sauce, tomato ketchup, vinegar and hot sauce and mix everything and bring it to another boil.
4. Taste the sauce if the seasoning is perfect( you can always adjust the seasoning as per your likings like the sauces, salt and pepper powder) then add the fried chicken pieces mix it well with the sauce.
5. Now in a separate bowl dilute some corn starch in water and mix it so there is no lumps in the mixture and add that to the Manchurian sauce and stir it. Immediately you will see that the sauce becomes thicker.
6. Now switch off the flame, your hot chicken Manchurian is ready to serve, garnish it with some chopped green onions and enjoy this delicious dish.

Chicken Keema Biriyani

About this Recipe...

     I love biriyani a lot, so always trying new variations of biriyani. So made this biriyani with minced chicken. The best part of this biriyani is, it doesn't take much time and pre cooking efforts like marinating the meat for hours. It cooks really fast and also you will get the true flavors of traditional dam biriyani in a complete new look.
     Here I have used minced chicken but you can use minced mutton or scrambled egg. And if you are a vegetarian then you can use scrambled paneer or tofu. It tastes good in either way.

Ingredients

For marinating the Chicken Keema

• 1 lb Minced chicken
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Tbsp Green chilli paste
• Salt to taste
• 2 Tbsp Biriyani masala powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Black pepper powder
• 1 Tbsp Red chilli powder

For making the Rice for Biriyani

• 2 Cups Basmati rice soaked in water for 1 hour
• 1 Tbsp Oil
• 1 tsp Shah jeera or black cumin
• 2-3 Bay leaf
• 2-3 green cardamom
• 5-6 Cloves
• 5-6 Black pepper corn
• 3 Pieces One inch long cinnamon stick
• 1 Tbsp Salt for seasoning the rice
• Water to boil the rice

For layering the biriyani

• 1/2 Cup Plain yogurt
• 2 Tbsp Lemon juice
• 1 handful Chopped mint and coriander leaves
• One medium size thinly sliced onion fried
• 2 Boiled eggs cut into half slices
• 1/4 tsp Saffron soaked in warm milk
• 2 Tbsp Clarified butter
• 1 tsp Garam masala powder

Directions

1. First of all marinate the minced chicken with ginger-garlic-green chili paste, salt, biriyani masala powder, cumin-coriander powder, red chili powder and black pepper powder. Keep it aside for 30 minutes.
2. Now heat oil in a pan and fry the minced chicken. It will take approximately 10-15 minutes to fry.
3. When the meat will start frying, try to break it with the spatula to avoid big chunks of minced chicken.
4. While frying the minced chicken, take another large pot with water to make the rice. Add salt, oil, black cumin seeds, cardamom, cinnamon sticks, bay leaves, black pepper corn and cloves.
5. When the water will start boiling, add the soaked basmati rice and cook it till it is 80% done. Drain the water from the rice.
6. On the other hand, when the minced chicken will fried properly it releases nice aroma. At that point of time whisk the yoghurt with lemon juice and little water. Add the yoghurt mixture on the pan. Now add half of the chopped coriander mint leaves and half of the fried onion.
7. Now place half of the cooked rice on top of it. Keep the slices of boiled eggs and sprinkle some saffron milk.
8. Now place the remaining cooked rice and layer it nicely on top of it. Add the remaining fried onions, mint coriander leaves. Sprinkle some garam masala powder, clarified butter and the remaining soaked saffron milk.
9. Now cover the lid tightly or you can use chapati dough to seal the lid.
10. Cook it in high flame for 5 minutes. After 5 minutes lower the heat by medium and cook it for another 5 minutes. After 10 minutes of total cooking keep the temperature in low for another 5 minutes and then switch off the flame.
11. After switching off the flame, give it a rest for another 10-15 minutes before serving the biriyani. Now serve it hot with raita and enjoy it.