Tag Archive | chicken

Chilli Chicken | Indo Chinese Chilli Chicken

We Indians are crazy about Indo-Chinese food which we get at the streetside stalls of Indian streets. Nothing fancy, just finger-licking food straight from the wok to table. A perfect balance of sweet, sour, salty, and spicy makes a great and delicious combo. I have tried the Indo-Chinese food at various streetside stalls and restaurants and I am not sure which one to call “Authentic”, they all were so good and delicious, especially the streetside food and that’s what matters, the TASTE!

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A few weeks back my hubby was craving for streetside style Chilli Chicken. I have prepared it so many times but still, every time I feel something is missing, not sure what and I told this to him. The weekend came, I thought of trying it again and YES, it was finger-licking good, just like the street style. Perfectly coated with the sauces, juicy and tender chicken with crunchy veggies. This may not be the authentic Indo-Chinese style Chilli Chicken but absolutely a must try to get the closest flavor and taste of street style.

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You can make it dry or with gravy as per your preference. Adjust sauce accordingly and serve it along with Veg Fried Rice, Hakka Noodles, or as a Starter.

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I have tried so many dishes that you can call me a die-hard fan of Indo-Chinese Food and managed to write down the recipe for few of them. Do try these recipes- Chilli Paneer, Veg Fried Rice, Indo- Chinese Veg Sizzler, Fiery Chilli Chicken, Chilli Garlic Noodles, Chicken Hakka Noodles, Veg Hakka Noodles, Veg Manchurian, Chicken Manchurian, Egg Fried Rice

Serves 4

Ingredients:

For Marination

  • 1 Lbs boneless chicken, cut into small pieces
  • 1 Egg, beaten
  • 3 Tbsp cornflour
  • 1 Tbsp all-purpose flour
  • 2 Tbsp soy sauce
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp Kashmiri red chili powder
  • ½ Tsp black pepper powder
  • Salt as required
  • Oil for deep frying

For Gravy

  • 1 Cup mixed color bell pepper (green and red, or any other color), cut into cubes
  • ½ Cup onion, cut into cubes
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 2 Green chilies, finely chopped
  • ¼ Cup spring onion whites, finely chopped
  • Cornflour slurry (2 Tbsp cornflour + ¾ Cup water)
  • 2 Tbsp red chili sauce
  • 1 Tbsp ketchup
  • 1 Tbsp soy sauce
  • ½ Tsp black pepper powder
  • 1 Tsp vinegar
  • ¼ Cup spring onion greens, finely chopped
  • 2 Tbsp cooking oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Chilli Chicken | Indo Chinese Chilli Chicken 

Recipe:

Step 1- In a large mixing bowl, add boneless chicken, cornflour, all-purpose flour, beaten egg, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and required salt. Marinate the chicken and set aside until you chop the veggies and heat oil

 

Step 2- Heat oil in a deep frying pan and when the oil is hot add the marinated chicken and fry them on medium heat until it is cooked. Drain on a kitchen towel. Do not discard the leftover marination masala. Keep it aside for later use

 

Step 3- Heat oil in a frying pan and add chopped ginger-garlic. Saute for 30secs and then add the chopped spring onion whites and green chilies. Fry for 1min on medium flame

 

Step 4- Add the cornflour slurry and the leftover marination. Turn the flame to low and keep stirring to avoid lumps. Add red chili sauce, ketchup, black pepper powder, soy sauce, and required salt and keep cooking until the raw smell of cornflour goes away (approx 3-4mins). Add more water if required to adjust the consistency of the gravy

 

Step 5- Add the chopped bell peppers, onion, and spring onion greens. Keep a few spring onion greens for garnishing. Mix everything and cook on medium flame until they turn slightly soft, about a minute or 2

 

Step 6- Add the fried chicken and vinegar, mix well. Fry for 2-3mins until well coated and then turn off the flame. Garnish with spring onions and serve

 

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Chicken, Lettuce, Cucumber And Avocado Salad | Mixed Green And Chicken Salad

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What do you do when you really want to eat something  ASAP as your stomach is growling with hunger pangs and you literally have no time to cook? Well, thanks to the leftover rotisserie chicken and some greens available in my refrigerator. I did some chopping, added some flaxseeds, salad dressing, and TA DA…A healthy bowl of Chicken Salad is ready within no time, LITERALLY!

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The creamy avocado, crunchy lettuce, sweet Roma tomatoes, and cucumber, red radish, sour cream with lime and flaxseed makes a great protein and nutrition packed Salad. Enjoy it in Sandwich or wrap with choice of your Salad dressing.

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Other Salad Recipes- Lettuce And Broiled Corn Salad, Cucumber Moong Sprout Salad, Mixed Bean Salad, Green Salad, Fruit Salad, Sprouted Moong Salad

Serves 2

Ingredients:

  • 2 Rotisserie chicken breast, cut into strips
  • 4 heaped cups Romaine lettuce, chopped into bite-size pieces
  • 1 Avocado, sliced
  • 1 Cup cucumber, sliced
  • ½ Cup red radish
  • 6-8 Roma tomatoes, halved
  • 1 Tbsp sour cream
  • 1 Tbsp lime juice
  • 1 Tbsp olive oil
  • 1 Tsp balsamic vinegar
  • 1 Tbsp feta cheese
  • Sea salt as required
  • 1 Tsp roasted flaxseed

Learn Recipe For Chicken, Lettuce, Cucumber And Avocado Salad | Mixed Green And Chicken Salad

Recipe:

Step 1- In a large mixing bowl, add the chicken strips, romaine lettuce, avocado, cucumber, red radish,  Roma tomatoes

Step 2- Add lime juice, olive oil, balsamic vinegar, roasted flaxseed, feta cheese, sour cream. Gently toss everything and serve

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Kashmiri Yakhni Chicken Pulao | Chicken Yakhni Pulao | Instant Pot Recipes

Yakhni is a popular Kashmiri cuisine which Kashmiris prepare by adding aromatic whole spices in a muslin cloth while cooking mutton with curd and onion so that the taste and flavors are infused to the gravy and later they discard the whole spices to get the clear gravy. A dish which is not spicy and yet full of aromatic flavors.

The cuisines of India is vastly influenced by Mughals and this Yakhni Pulao was introduced by them and the origin of this dish lie in Persia. Yakhni Pulao is a popular cuisine where rice is cooked in the meat yakhni (broth) with whole spices, onion, curd and few ground spices. And now you will get this delicacy in every part of India with a hint of their own spices and flavors.

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While making the yakhni, put all the whole spices in a muslin cloth and tie like a potli. Once the yakhni is prepared, discard the whole spices. To get the perfect textured pulao, use a nice and fragrant brand of long basmati rice and do not skip the soaking step as it really helps the rice to cook well. Try this yakhni pulao with mutton too and enjoy the delicacy of Awadh.

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Do not As the taste of Yakhni Pulao is not spicy, you can serve this with choice of your raita or any curry too.

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Serves 2

Ingredients:

For Yakhni

  • 1 lbs chicken (bone-in), medium or small pieces
  • 1 Small onion, roughly chopped in large slices
  • 5 Garlic Cloves
  • 1-inch ginger
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 Star anise
  • 2 Black cardamoms
  • 1 Tbsp coriander seeds
  • 1 Tsp black peppercorns
  • A pinch of nutmeg powder
  • 1 Tsp salt
  • 4 Cup of water

For Pulao

  • 2 Cups basmati rice, soaked for 30mins
  • 1 Cup onion, thinly sliced lengthwise
  • 1 Tsp cumin seeds
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp coriander powder
  • 1 ½ Tsp red chili powder
  • ½ Cup thick curd
  • 1 Tsp fennel seeds
  • 3-4 Green cardamoms
  • 1 Tsp garam masala
  • 3-4 Tbsp ghee or oil
  • Salt as required

Learn Step By Step Recipe With Pictures Kashmiri Yakhni Chicken Pulao | Chicken Yakhni Pulao | Instant Pot Recipes

Recipe:

Step 1- Turn IP to saute mode (hi), bring water to boil and all the yakhni ingredients to the IP and add the chicken and turn the saute mode to normal and let it boil for 15-20mins and then turn off the IP

Step 2- Yakhni is ready. Now transfer the chicken and broth in separate bowls. Discard all the whole spices

Wash the IP’s inner pot to make pulao

Step 3- Turn IP to saute mode (hi) and heat ghee or oil. Add the thinly sliced onions and fry them until dark brown. Transfer ¼ of the fried onions to a plate for garnishing

Step 4- Add ginger-garlic paste, cumin seeds, coriander powder, and red chili powder. Mix everything well. Add 3-4tbsp of water to avoid masalas from burning

Step 5- Add curd, fennel seeds, green cardamoms, and garam masala and keep stirring for a minute. Deglaze the IP well before adding chicken and rice

Step 6- Add yakhni, chicken and soaked rice to the IP. Adjust salt if required. Cancel the sauté button and press RICE (low pressure) button. Close the lid and turn the valve to seal position. The default display of time will be 12mins. You will hear a beep once it is done. Let the pressure goes off naturally and then open the lid and using a spatula gently fluff the rice

Serve warm with any raita and curry (optional) as a side dish. Garnish with fried onions and enjoy. 🙂

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Thai Red Curry With Chicken | Instant Pot Recipe- Red Curry With Chicken

The secret to delicious Thai curry is using whole coconut milk and plenty of vegetables which gives a nice aromatic flavor to the curry and the nice curry paste. The red creamy curry cooked with lots of vegetables, mildly spicy and hot, is perfect for any day. If you are a lover of Thai food, I am sure you will like this Red Curry. If you get a chance then prefer making curry paste at home otherwise, get a good brand of curry paste from the store.

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If you are looking something spicy and mildly hot to eat for your meal and also want to include more and more vegetables then I am sure this recipe is for you. I really feel Thai curries are the best to include all the vegetables in your diet. Feel free to use vegetables of your choice or whatever you need to use up to clean your fridge. 😀 Add your choice of meat to the curry and if you are a vegetarian the replace the meat with tofu and enjoy the flavorful meal.

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When cooks in an Instant Pot this is surely an easy-peasy recipe which comes together within half hour. It is a perfect one pot meal that tastes best when served with hot jasmine rice.

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Serves 2

Ingredients:

  • ½ Lbs boneless chicken or boneless chicken breast, cut into ½ inch thick strips
  • 1 Can whole coconut milk
  • 2 Tbsp red curry paste or more, as desired
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 2 Tbsp onion, finely chopped
  • 1 Small green bell pepper, cut into strips
  • 1 Small red bell pepper, cut into strips
  • 1 Small carrot, sliced thin
  • ¼ Cup green beans with ends trimmed
  • ¼ Cup onion, cut into strips
  • 4-6 Broccoli florets
  • 4 Asparagus, end trimmed
  • 3-4 Baby Bok Choy leaves
  • A handful of basil leaves, chopped
  • 1 Tsp lime zest
  • 1 ½ Tbsp brown sugar, to cut down the bitter taste
  • 2 Tsp lime juice
  • 1 Tbsp coconut oil
  • Salt as required

For Garnishing

  • fresh basil leaves
  • 1Tbsp lime juice

Learn Step By Step Recipe With Pictures For Thai Red Curry With Chicken | Instant Pot Recipe- Red Curry With Chicken

Recipe:

Step 1-  Turn the IP to saute mode and heat 1tbsp coconut oil. Add the chopped ginger-garlic and saute for 30secs and add finely chopped onions and when they are half fry add the red curry paste and saute for a min

Step 2- Add the chicken and cook for 2min. Keep stirring and deglaze the IP well using the spatula before adding the coconut milk

Step 3- Add the coconut milk with ½ cup of water or as required. Add the required salt and pressure cook for 4mins with the valve on the seal side. Quick release the pressure and open the lid

Step 4-  Turn the IP to saute mode (low) Add all the veggies and basil leaves. Let it simmer for 10mins and then add the sugar, lime zest, and bok choy leaves. Adjust salt and let it simmers for 1-2mins more and then turn off the IP. Add the lime juice and give a final stir to the curry

To thicken the curry, dissolve 1tbsp of cornstarch to 2tbsp of water and add to the simmering curry

Garnish with lime juice and fresh basil leaves. Serve with hot jasmine rice and enjoy.

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Thai Green Curry With Chicken | Instant Pot Recipe- Green Curry With Chicken Recipe

Made with lots of fresh vegetables, chicken/ tofu, coconut milk and green curry paste, this curry makes a delicious and comforting meal for any season. This curry is a balance of a bit sweet, savory, a bit tangy, and hot. Adjust the heat according to your taste buds.

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Few dishes are delicious and soul-satisfying with its taste and aroma. In spite of its bursting flavors and creamy texture, this is the easiest recipe to cook any time. This Thai Green Curry is easy, perfect and simple enough for a quick meal for Lunch or Dinner on weeknights too.

This is the best dish to try out when you are cleaning the fridge. Use those leftover veggies to make this curry. I had a couple of green and red bell peppers, 2-3 Carrots, 3-4 asparagus, a handful of green beans, and a bunch of basil leaves and few more veggies which I will use in my next dish. 😀 And it’s been days the can of coconut milk is sitting there in my pantry. So, without thinking much I bought the rest of the required ingredients and green curry paste (I already had red curry paste but that I will use later 😛 ) and cook this delicious curry.

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The curry is a bit on the watery side. To make this more like a restaurant style add 1tbsp of cornstarch with 2tbsp of water and stir in while simmering the curry. You will get a creamy and thick textured curry. I would suggest avoiding that if you can. Replace chicken with tofu if you are a vegetarian. Serve this curry on a bed of jasmine rice with lime wedges and enjoy the meal.

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Serves 2

Ingredients:

  • ½ Lbs boneless chicken or boneless chicken breast, cut into ½ inch thick strips
  • 1 Can coconut milk
  • 3-4 Tbsp green curry paste
  • 1 Small green bell pepper, cut into strips
  • 1 Small red bell pepper, cut into strips
  • 1 Small carrot, sliced thin
  • ¼ Cup green beans with ends trimmed
  • ¼ Cup onion, cut into strips
  • 6-8 Broccoli florets
  • 3-4 Baby Bok Choy leaves
  • ¼ Cup spring onion whites
  • ¼ Cup spring onion greens
  • A handful of basil leaves, chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Tsp lime zest
  • 1 Tsp-1 Tbsp chili flakes (as desired)
  • 1 Tbsp coconut oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Thai Green Curry With Chicken | Instant Pot Recipe- Green Curry With Chicken Recipe 

Recipe:

Step 1- Turn the IP to saute mode and heat 1tbsp coconut oil. Add the chopped ginger-garlic and saute for 30secs and then add the spring onion whites and saute it for a min

Step 2- Add green curry paste and cook for 1min then add the chicken. Cook the chicken for 2min

Step 3- Add the coconut milk with ½ cup of water. Add the required salt and pressure cook for 4mins with the valve on the seal side. Quick release the pressure and open the lid

Step 4- Turn the IP to saute mode (low) Add all the veggies, spring onion greens, and basil leaves. Let it simmer for 10mins and then add the chili flakes, lime zest, and bok choy leaves. Let it simmer for 1-2mins more and then turn off the IP

Serve over jasmine rice and garnish with basil leaves and lime wedges. 🙂

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Chicken Keema | Instant Pot Chicken Keema

Keema chicken or mutton is a famous street food of India and it is served in many different ways like Keema Pav, Keema Naan, Keema Roll and many more. A delicious and simple recipe which is medley of minced meat and few ingredients which makes a truly mouth-watering dish. This is a MUST try if you are looking for a yummy and hassle-free recipe and which can be prepared in less than half hour.

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The key to mouth-watering keema chicken depends upon sautéing of spices and meat. If you don’t sauté the spices well the taste will not be good and if the meat is uncooked you won’t be able to eat it. Before adding the minced meat make sure the masala is cooked. You can adjust the heat according to your taste. For more flavor, you can even add green peas.

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If you don’t find minced meat at the store then buy the boneless meat, cut it into small pieces, and pulse in the blender. Serve this lip-smacking dish with pav, roti, or rice and just dig in!

Serves 2

Ingredients:

  • 1 Lbs minced chicken
  • 1 ½ Cup Cups onion, finely chopped
  • ½ Cup tomato, chopped
  • 2-3 Green chilies, chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Bay leaf
  • 1-inch cinnamon stick
  • 2 Black cardamoms
  • 2 Cloves
  • 1 Tsp cumin seeds
  • 1 ½ Tsp red chili powder, or as desired
  • 1 Tsp coriander powder
  • 1 Tsp garam masala
  • ½ Tsp turmeric powder
  • 1 Tbsp ghee
  • 2-3 Tbsp mustard oil
  • Coriander leaves, for garnishing

Learn Step By Step Recipe With Pictures For Chicken Keema | Instant Pot Chicken Keema

Recipe:

Step 1- Turn IP to sauté mode and heat mustard oil. Sauté bay leaf, cinnamon stick, black cardamoms, cloves, and cumin seeds. When they start to splutter add chopped onions, green chilies, and ginger-garlic paste. Fry until the raw smell of ginger-garlic paste goes away and onions turn translucent. It will take around 4-5mins

Step 2- Add the chopped tomato and sauté until it turns mushy. You can use spatula or potato masher to mash the mixture

Step 3- Add coriander powder, red chili powder, turmeric powder, and garam masala to the IP and mix everything. The oil will start leaving from the sides

Step 4- Add the minced chicken and mix it with a spatula. Sauté for 3mins. Keep stirring so that it won’t stick to the bottom. Add 1tbsp of ghee and ½ cup of water. Adjust salt as required and deglaze the bottom nicely. Cancel the sauté button and turn the IP to pressure cook mode. Close the lid with the valve on the seal side and pressure cook for 4mins (Hi)

Step 5- Let the pressure goes off naturally and then open the lid. Press the sauté button and cook until the water gets evaporated and you get the desired consistency. Turn off the IP and garnish keema chicken with coriander leaves

Pour a spoon of ghee oven the keema and serve as a side dish to naan, paratha, or roti and enjoy every bite of it.

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Chettinad Chicken | Instant Pot Chettinad Chicken Curry | South Indian Chettinad​ Chicken

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This traditional Chettinad chicken curry is a spicy treat from a place called Chettinad” in TamilNadu. The most amazing thing about this Chettinad chicken curry is that it is made with freshly roasted and ground spices and fresh coconut which makes this curry incredibly flavorful and spicy. Serve this curry along with dosa, appam, rice, paratha, or chapati and enjoy the firey Chettinad chicken curry.

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Serves 2

Ingredients:

For Chettinad Masala

  • ¼ Cup desiccated coconut
  • 1 Spring of curry leaves
  • 1inch cinnamon stick
  • 5-6 Whole dry red chilies
  • 3 Green cardamoms
  • 2 Cloves
  • 1 Star anise
  • 1 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 1 Tsp black peppercorns
  • ¼ Cup onion, chopped
  • 6 Garlic cloves, roughly chopped
  • 1inch ginger, roughly chopped

For Marination

  • 2 Lbs Chicken (bone-in)
  • ¼ Cup curd or greek yogurt
  • Chettinad Masala
  • 1 Tsp turmeric powder
  • 1 Tsp ginger-garlic paste
  • 1 Tbsp lemon juice
  • 1 Tsp salt

For Curry

  • 1 ½ Cup onion, thinly sliced
  • 1 Cup tomato, chopped
  • 1 Spring of curry leaves
  • 1 Tbsp red chili powder (optional)
  • Salt as required
  • 3 Tbsp oil/ ghee

For Tempering (optional)

  • 1 ½ Tbsp ghee
  • 2-3 Whole dry red chilies
  • Few curry leaves

Learn Step By Step Recipe With Pictures For Chettinad Chicken | Instant Pot Chettinad Chicken Curry

Recipe:

Step 1- Dry roast all the whole spices mentioned under Chettinad masala except ginger-garlic, and onion. Roast until aromatic and then turn off the flame. Add all the roasted spices along with ginger-garlic, and onion to a mixer jar.  Add 1-2tbsp of water and grind them to a smooth paste

Step 2- In a mixing bowl, take curd or yogurt, turmeric powder, ginger-garlic paste, lemon juice, required salt and the Chettinad masala paste. Mix well and add the chicken. Marinate and keep aside

Step 3- Turn on IP to sauté mode and add ghee. When it displays hot, add chopped onion and curry leaves. Fry until the onions turn translucent and soft

Step 4- Add the chopped tomatoes and required salt. Fry for 2-3mins until the tomatoes turn a bit mushy

Step 5- Add the marinated chicken and fry for 6-8mins until the chicken turns white. Add ½ cup to 1 cup of water, red chili powder, and required salt. Give everything a nice mix and pressure cook for 4mins (Hi) with the valve on the seal side

Step 6- Let the pressure goes off naturally and then open the lid. For tempering, heat ghee in a tadka pan, add whole dry red chilies and curry leaves. Pour this tadka over the Chettinad chicken curry

Serve warm with steamed rice, paratha, naan, dosa, or appam. Enjoy!

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