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Curry Leaves Chicken Fry | Curry Leaf Chicken 

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The first time I saw this recipe on the internet, It looked delicious and since then I was drooling over this chicken dish.Though I love the flavor of curry leaf, I only use curry leaves for tadka because I am still not familiar with the uses of curry leaves other than using in tadka and chutney. But now onwards I know what to make when I buy a bunch of curry leaves. This curry leaf chicken recipe is fully packed with flavors and this recipe is an absolute keeper.

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Though this recipe is great to serve as a side dish or to serve with chapati. But I love to have it without rice/chapati. I never thought I would come across something so yummy to serve as a starter which is made with curry leaves. 😀

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Serves 2

Ingredients:

For Marination

  • 1 lbs chicken (1/2kg)
  • 3 Tbsp thick curd/ yogurt
  • 1/2 Tsp turmeric powder
  • 1 Tsp salt

For Roasting Masala

  • 1 Cup curry leaves
  • 3-4 Dry red chilies
  • 4 Cloves
  • 1 Star anise
  • 3 Green cardamoms
  • 1-inch cinnamon stick
  • 1 Tbsp fennel seeds
  • 1 Tbsp black peppercorns

For Curry 

  • 1 1/2 Large onion, roughly chopped (for paste)
  • 6-8 Garlic cloves
  • 1-inch ginger, roughly chopped
  • 2 Green chilies, chopped
  • 1 Small onion, chopped
  • 1/2 Cup coriander leaves
  • 1 Tbsp coriander powder
  • 2 Tbsp coconut oil

Learn Step By Step Recipe With Pictures For Curry Leaves Chicken Fry | Curry Leaf Chicken 

Recipe:

Step 1- In a mixing bowl take curd, turmeric powder, salt, and chicken. Marinade well and keep aside for 15-20mins

Step 2- Dry roast all the masala over a low flame until aromatic and curry leaves are crisp. Let it cool down then grind to a coarse powder

Step 3- In a mixie jar take 1 1/2 large chopped onion, garlic cloves, ginger, and green chilies and grind to a paste

Step 4- Heat oil in a pan/skillet and fry the chopped onions until translucent. Then add the onion paste and fry for 3-4mins on medium flame

Step 5- Add the chopped coriander leaves and fry everything together for 1min. Then add marinated chicken and the powdered masala. Mix well cover and cook for 7-8mins and then open the lid of the pan

Step 6-  Add coriander powder and salt as per taste. You can add red chili powder if you want it spicier. Keep cooking until the chicken is well done. The masala will be dark in color and it will stick to the chicken pieces. Turn off the flame and garnish with few curry leaves

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Chicken Tikka Biryani

Biryani should be declared as a “Happy Meal” because Biryani makes everyone happy.  I am sure every Indian family loves Biryani and they all have their own version of Biryani. And then there is a person in every family who cook delicious Biryani. In my family? Of course, my mommy (I only rest when I’m at home 😛 ) and the person who eats the 3/4th portion of that Biryani is my brother. 😛 My brother loves Biryani and he loves Biryani more than he loves me. Yeah! that’s true. 😀

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Last week I posted Chicken Tikka recipe which was very delicious and some tikkas were left after having a full plate of tikka. 😀 So I decided to make this chicken tikka biryani but somehow didn’t get the time to post this recipe. Finally, today is the day for Biryani post. 😀 While writing this post, I too was amazed to see the list of ingredients this recipe requires. 😀 Though the procedure looks very time consuming but cooking Biryani is no rocket science. It just requires a little more effort than other dishes and a little more time. 😀 But let me tell you it’s definitely worth it. 🙂 And of course, the secret ingredient for every delicious Biryani is the dum-cooking procedure. 😉

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Though this Chicken Tikka Biryani is a complete meal in itself and doesn’t require any side dish but if you want serves thi mouth-watering flavorful Biryani with raita and onion rings on side. 🙂

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Serves 2

Ingredients:

For chicken Tikka

  • 4 chicken breast (cut into cubes)
  • 1 Small onion, cut into cubes
  • 1 Small bell pepper (any), cut into cubes
  • 1/4 Cup hung curd/ greek yogurt
  • 1 Tbsp coriander powder
  • 1 Tsp cumin powder
  • 1/2 Tsp black pepper powder
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp red chili powder
  • 1 Tsp Kashmiri red chili powder
  • 1/2 Tsp turmeric powder
  • 1/2 Tsp Kasuri methi
  • 1 Tbsp lemon juice
  • Salt as required

For Rice

  • 2 Cups Basmati rice
  • 1 Bay leaf
  • 2 Cloves
  • 2 Green cardamoms
  • 1 Tsp cumin seeds
  • 1 Tbsp ghee
  • 4 Cups water or as required

For Biryani

  • 1 bay leaf
  • 2 Star anise
  • 1-inch cinnamon stick
  • 2 Green cardamoms
  • 2 Cloves
  • 1 Tsp black peppercorns
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Medium onion, thinly sliced
  • 3-4 Tbsp hung curd/ greek yogurt
  • 2 Green chili, slit
  • 1 Tsp red chili powder
  • 1/2 Tsp Kashmiri red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp coriander powder
  • 1/2 Tsp garam masala
  • 1/4 Cup chopped mint-coriander leaves
  • 1/4 Cup fried brown onions
  • Few drops of kewra water

Learn Step By Step recipe With Pictures For Chicken Tikka Biryani

Recipe:

Step 1- In a large mixing bowl take all the ingredients except chicken cubes and beat everything well until combined. Add the chicken cubes, onion and bell pepper. Marinade them well and refrigerate for 2-3hrs or more

Step 2- Arrange them in skewers alternating veggies and chicken. To prevent the skewer from the burn, soak them in water for 30mins. Preheat broiler for 8-10mins. Arrange the skewers on a baking pan and pour some melted butter over the marinated pieces. Broil them for 10-12mins, turning over once. Broil until the chicken pieces are cooked properly

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Step 3- As the chicken tikka is getting ready prepare the rice. Wash and soak rice for 30mins. Boil 3.5-4 cups of water adding whole spices and salt as required. When the water comes to a boil add rice and cook until 80% done and then remove the excess water if there, any. Keep aside and let the rice cool

Step 4- Heat the clay pot on high flame and when it’s hot, turn the flame to medium. Heat 2tbsp ghee in it. Add bay leaf, cinnamon stick, cloves, green cardamoms, star anise, cumin seeds and fennel seeds to the hot ghee and saute for few seconds. Then add chopped onion and fry until they turn soft and translucent. Add in the spices, coriander powder, garam masala, red chili powder, and turmeric powder. saute the masala for 2-3mins

Step 3- Add thick curd, kashmiri red chili powder, and slit green chilies. Cook for a couple of minutes until the masala starts leaving oil from the sides. Then add the cooked chicken tikka pieces to the gravy. Take out some gravy and tikkas in a bowl and keep for adding it later

Step 4- Now start layering the biryani. Add chopped mint-coriander leaves, layer with rice, few fried onions and pour some gravy on the top with chicken tikka pieces

Step 5- Again layer it with the remaining rice, spread the remaining fried onions, chopped mint-coriander leaves, and the leftover gravy and chicken tikka. Add few drops of kewra water and cover the lid of the pot. Seal with dough and leave on low flame for 15-18mins

Serve hot with your choice of raita and some onion rings on the side. Enjoy this Chicken Tikka Biryani. 🙂

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Tandoori Chicken Tikka | Chicken Tikka | Broiled Chicken Tikka

Who doesn’t love to go out and get spoilt with yummylicious and gorgeous food? That’s fun! Right? I too love to go out to enjoy the food but sometimes the few restaurants disappoint me. I really miss Indian authentic roadside food here in the USA. 😀 I mean who serves sweet goat curry? or a biryani which is nowhere close to biryani? but just a chicken fried rice.  😀 That’s sad and specially when some Indian restaurant does this. 😦 So for me, cooking at home with slow music in the background and a glass of your favorite drink ( for me, it’s a cup of chai) 😀 is a kind of therapy 😀 though not always. 😉

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Roasted, Grilled, Oven Baked, or Broiled, give me a plate of any kind, I just love chicken tikkas. 😀 Easy to cook and always a treat for your tummy. Chicken Tikka tastes best when served with mint-coriander chutney and some onion rings. There are many different recipes which you can make using these chicken tikkas. I used them for making Chicken Tikka Biryani. I will try sharing that recipe soon. 😀

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The traditional way of cooking chicken tikka is to cook them in a clay tandoor but since I don’t have a tandoor so I used the oven for baking. Though a few weeks back I got a surprise from hubby, a charcoal grill. ❤ It requires assembling so it’s yet to open. 😀 Next time I am going to try that for sure. 😀

Serves 2

Ingredients:

  • 4 chicken breast (cut into cubes)
  • 1 Small onion, cut into cubes
  • 1 Small bell pepper (any), cut into cubes
  • 1/4 Cup hung curd/ greek yogurt
  • 1 Tbsp coriander powder
  • 1 Tsp cumin powder
  • 1/2 Tsp black pepper powder
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp red chili powder
  • 1 Tsp kashmiri red chili powder
  • 1/2 Tsp turmeric powder
  • 1/2 Tsp kasuri methi
  • 1 Tbsp lemon juice
  • Salt as required

Learn Step By Step Recipe For Chicken Tikka 

Recipe:

Step 1- In a large mixing bowl take all the ingredients except chicken cubes and beat everything well until combined

 

Step 2- Add the chicken cubes, onion and bell pepper. Marinade them well and refrigerate for 2-3hrs or more

 

Step 3- Arrange them in skewers alternating veggies and chicken. To prevent the skewer from the burn, soak them in water for 30mins

 

Step 4- Preheat broiler for 8-10mins. Arrange the skewers on a baking pan and pour some melted butter over the marinated pieces. Broil them for 10-12mins, turning over once

 

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Serve chicken tikka with mint-coriander chutney and onion rings. Enjoy 🙂

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Baked Tilapia Fish | Baked Lemon Garlic Tilapia

The last time I bought tilapia fillets were a long time ago I guess. 😀 As I was craving for fish so we bought tilapia as I wanted to try this recipe since a long time. This baked tilapia is easiest and healthy way to include fish in your diet. So you really don’t have any excuse not to eat healthy now. 😛 I did not want it dry so I use some extra butter in the mixture. This recipe is incredibly easy to make and requires minimum effort and ingredients. You can also pan fry it if you want.Both way this tastes great.

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Isn’t this looks simply delicious and healthy? 😀 Oh, I can tell you…Seriously it was finger licking good. Trust me when I say this was so delicious and make sure you do try this recipe this weekend only. 🙂

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Serves 2

Ingredients:

  • 2 Tilapia fillets
  • 2 Tbsp lemon juice
  • 1 1/2 tbsp butter
  • 1 Tbsp crushed garlic
  • 1/2 Tsp black pepper powder
  • 1 Tsp dried parsley
  • 1 Tbsp parmesan (optional)
  • Salt as required
  • 2-3 Lemon slices

Learn Step By Step Recipe With Pictures For Baked Tilapia Fish | Baked Lemon Garlic Tilapia 

Recipe:

Step 1- Preheat oven at 400ºF and grease a baking tray with some butter, lemon juice, and salt. And lay tilapia fillets into the pan

Step 2- In a bowl whisk all the ingredients together and pour the mixture over tilapia fillets

Step 3- Spread some powdered parmesan and few slices of lemon over the fillets. Bake for 12-15mins. Turn in between to cook the other side too. Cook until the fish flakes come easily with a fork. Time of baking depends on the thickness of fillets. If required cook less or more.

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Serve hot with some grilled veggies and garnish with parsley. You can also serve it with salad. Enjoy the deliciously baked tilapia without being worried about the counter mess. 😀

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Chicken Tikka Masala

Probably every Indian must be familiar with Chicken Tikka and Chicken Tikka Masala. Once in a lifetime every North Indian must have ordered chicken tikka for starters. 😀 Have you ever tried chicken tikka masala curry? Well, I have never tried that, neither eating nor the cooking part.:D Though I had chicken tikka many times at restaurant. That is the only one boneless chicken dish I have ever liked and loved. Have you ever thought of cooking chicken tikka masala? If NO, then think again and must try this at home.

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This chicken tikka masala is very creamy, full of flavors, not so spicy and rich chicken dish which you can prepare within 30mins. Serve this chicken tikka masala with paratha, naan, jeera rice or plain rice and some vinegar onion on the side. Taste divine. 🙂

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Serves 4

Ingredients:

For Marination

  • 1 1/2 Pound chicken (Boneless, I prefer with bones)
  • 1/2 Cup thick curd
  • 1 Tsp cumin powder
  • 1 Tsp coriander powder
  • 1 Tsp garam masala
  • 1 Tsp turmeric powder
  • Salt as required

For curry

  • 2 Tbsp butter
  • 1 Cup finely chopped onions
  • 1/2 Cup tomato puree
  • 1 Tbsp finely chopped ginger
  • 1 Tbsp cumin-coriander powder
  • 1 Tsp garam masala
  • 1 Tsp red chili powder (optional)
  • 1/4 Cup heavy cream
  • 1/4 Tsp black pepper powder
  • 1 Tsp sugar
  • Salt as required
  • Chopped coriander leaves

Learn Step By Step Recipe With Pictures For Chicken Tikka Masala

Recipe:

Step 1- In a large bowl take all the marination ingredients and combine well. Cover the bowl and let the chicken marinade for 1hr or more in fridge. Preheat the broiler and place the marinated chicken pieces on the rack and broil for 8-10mins or more if required. Let the chicken pieces cool down

Step 2- Heat butter in a pan/kadhai and add chopped onions and ginger. Fry them until golden brown. Cool the onions in a plate and grind to a smooth paste. Grinding is option. You can cook also until soft and translucent. Add the onion-ginger paste to the pan again with some butter. Fry for 2mins on high flame and then add cumin-coriander powder and garam masala. Mix the spices and cook for 2mins

Step 3- Add the tomato puree and cook until the raw snell of tomato goes. Then add red chili powder, sugar, salt, black pepper powder, heavy cream and half cup of water. Mix everything and let it cook on low medium flame for 15-16mins

Step 4- Now add the broiled chicken and cook for another 5mins. Turn off the flame and garnish with coriander leaves

Serve hot with rice, naan, chapati, paratha or jeera rice and enjoy the delicious meal. 🙂

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Crispy Tandoori Chicken Drumsticks

There are few dishes which EVERYONE should try at least once (Obviously we Indian are fond of it, so exclude us from the “everyone’s” list 😛 ) In my knowledge pretty much EVERY Indian restaurants in USA have Tandoori Chicken in their menu. I love going to Indian buffets just because they serve tandoori chicken. 😛 This is one of the dish I probably had countless times whether it is a buffet or made to order. If I am going to a Indian restaurants this is always my first order. 😀

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I have made Tandoori chicken several times and every time got different taste because I just can’t follow the same recipe every time. 😀 Needless to say, I am no expert in cooking Tandoori chicken but this recipe is really really amazing with crispy outside and melt in mouth, juicy from inside. Heaven in each bite. 🙂 😀 Do try once and let me know your feedback.

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You can make this Tandoori chicken for you in-house party, for guests or on weekends. Make ahead of time and before serving broil in oven for few mins. And serve with mint-coriander chutney and garnish with some onion rings and lemon wedges. Enjoy the crispy tandoori chicken. 🙂

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Yields 6/ Serves 2-3

Ingredients:

  • 6 Chicken drumsticks
  • 1/2 Cup greek yogurt/ thick yogurt
  • 8-9 Garlic cloves, roughly chopped
  • 1 Inch ginger, roughly chopped
  • 2 Tbsp lemon
  • 1 Tbsp red chili powder
  • 1 Tsp kashmiri red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp garam masala
  • 1 Tbsp tandoori masala
  • 1 Tbsp coriander powder
  • Salt as required

Learn Step By Step Recipe With Pictures For Crispy Tandoori Chicken Drumsticks

Recipe:

Step 1- Heat a pan and toast all the spices together until fragrant. This step really gives a nice flavor to the tandoori chicken and enhances its taste

Step 2- Take ginger-garlic, yogurt, toasted spices, lemon juice and salt in a blender and pulse until smooth

Step 3- Using a knife make slits in chicken drumsticks. This helps the drumsticks to marinade well and absorb the spices well. Pour the mixture over drumsticks

Toss the drumsticks with the marinade masala and refrigerate for 6-7hrs

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Step 4- Pre-heat oven at 400ºF at least for 10mins. Grease a baking tray/ foil with some oil/ butter and bake the chicken drumsticks for 20-25mins. Then turn the drumsticks and bake from another side for 20mins. Serve and enjoy

You can also bake the drumsticks on oven rack. Just line a aluminum foil under the rack

Garnish it with chopped onion rings, lemon wedges and some fresh salad. And serve with mint-coriander chutney.

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Clay Pot Chicken Biryani

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It’s been 1 whole week since I have not used my Clay Pot and I am missing it already 😛 and I’m sure my clay pot too, is missing me. So this time I am going to prepare the authentic Clay Pot/ Matka Biryani 😀 We all know that Biryani is the MOST POPULAR dish in India and in fact it’s everyone’s favorite dish too. Every state in fact even every house has its own version of Biryani. Many of you must have eaten that “Matka/ Clay pot Biryani” which is generally served in many restaurants. But I’m not sure whether they cook biryani in clay pot only or they just serve in it. Whatever it is, looks inviting and tempting.

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This chicken biryani is nothing different than what I always prepare BUT the flavor of clay pot makes the biryani so delicious and special. This is a MUST MUST MUST try recipe for all the Biryani lovers. Do try and don’t forget to tell me the feedback. 🙂

Serves 2-3

Ingredients:

For Rice

  • 1 Cup basmati rice
  • 1 Bay leaf
  • 1 Tsp cumin seeds
  • 2 Green cardamoms
  • 2 Cloves
  • Salt as required

For Marination

  • 350gms chicken
  • 1/2 Cup thick yogurt
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp mint-coriander chutney (optional)
  • 1 Tbsp Tandoori masala
  • 1 Tbsp red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp coriander masala
  • 1 Tsp cumin powder
  • 1 Tbsp lemon juice
  • Salt as required

For Gravy

  • 2 Tbsp ghee
  • 2 Bay leaves
  • 1-inch cinnamon stick
  • 1 Tsp fennel seeds
  • 1 Tsp cumin seeds
  • 1 Tsp black peppercorns
  • 1 Star anise
  • 2-3 Cloves
  • 1 Tsp red chili powder
  • 1 Tbsp biryani masala
  • 1 Medium onion finely sliced
  • 2 Green Chili
  • 1/4 Cup chopped coriander leaves
  • 1/4 Cup fried onion
  • Kewra water

Learn Step By Step Recipe With Pictures For Clay Pot Chicken Biryani

Recipe:

Step 1- Marinate chicken with all the spices mentioned in marination section and keep in fridge for 5-6hrs

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Step 2- Wash and soak rice for 30mins. Boil 3 cups of water adding whole spices and salt as required. When the water comes to a boil add rice and cook until 80% done and then remove the excess water. Keep aside and let the rice cool

Step 3- Heat the clay pot on high flame and when it’s hot turn the flame to medium. Heat 2tbsp ghee in it. Meanwhile take bay leaves, cinnamon stick, cloves, green cardamom, star anise, cumin seeds and fennel seeds in a mortar and crush a little. Add the crushed whole spices to the ghee

You can even use the whole spices as it is. I like it this way 😀 It gives extra taste to the biryani. Sauté the spices for 15-20secs

Step 4- Add sliced onions and fry till translucent and soft and then add the marinated chicken. Mix well and fry until half done

Step 5- Add red chili powder, biryani masala, green chilies and required salt. Mix well and fry the masala. Cover the lid and cook the chicken until done

Once it’s done take out the gravy in a bowl. We will add the gravy while layering the rice

Step 6- Add some chopped mint-coriander leaves and layer with some rice. Spread 1/2 cup gravy and again add mint-coriander leaves

Add the remaining rice and add the remaining gravy. Spread some mint-coriander leaves and fried onions on the top, place 1-2 boiled eggs (optional). Add few drops of kewra water to give a nice flavor and aroma

Step 7- Cover the lid of the pot and seal with dough. Heat a tawa and put the clay pot and let it dum on low heat for 15-18mins. And the beautiful, flavorful steaming hot biryani is ready

Serve hot with cucumber raita and some salad.

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