Showing posts with label Chicken curry. Show all posts
Showing posts with label Chicken curry. Show all posts

Thursday, 22 March 2018

Orange chicken is a Chinese dish where the yummy sauce is made with ripe orange juice and zest. And guess what, honey is also added to make the sauce even yummier. My daughter is a hard core chicken fan. That too she likes different preparations of chicken. One day when I was searching for a new chicken recipe, I stumbled upon this one and all the ingredients were also present at my kitchen. It turned out to be quick recipe and goes very well with fried rice or noodles. Let me know how many of you tried this at home and how it turned out.


Chicken cubes – 300 gms
Corn flour – 2 tbsp
Flour – 1 tbsp
Egg – 1
Ginger garlic paste – 1 tsp
Orange zest – 1tsp
Orange juice – ¾th cup
Red chilli sauce – 1tbsp
Light soya sauce – 1 ½ tbsp.
Tomato sauce – 1 tbsp
Honey – 1 or 2 tsp (depends on sweetness of orange)
Chopped spring onion
Capsicum – square cut (optional)
Black pepper powder
Oil - 1 cup

chicken with orange and honey sauce
Orange Chicken


Marinate the chicken with ginger garlic paste, salt, ½ tbsp. soya sauce, pepper powder, flour, corn flour, egg and keep aside for 15- 20 minutes.
Heat oil in a wok and fry the chicken pieces till golden.
Keep them aside.
In a pan put orange juice, orange zest, and three types of sauces, honey, salt and 2 tbsp. oil from wok.
Switch on the gas and when it starts to bubble add chicken, capsicum (optional) and toss it.
All chicken should be coated with sauce.
Lastly add 1 tbsp corn flour with water (1tsp corn flour + 1tbsp water) and mix it.
Serve in a plate and sprinkle some chopped spring onion.
Serve hot with fried rice or noodles.

Wednesday, 14 February 2018

Chettinad chicken is the classic Indian chicken curry recipe originated from the Chettinad region of India. The specialty of Chettinad cuisine is the use of freshly ground masalas. 


Chicken- 750gms
Chopped onion - 3 medium
Ginger-garlic paste - 1tsp
Tomato puree - 1tbsp
Curry leaves - 10/12 pcs
Turmeric powder- 1tsp
Red chilli powder- 1tsp
Vegetable oil - 1/2 cup
Garam masala powder - 1tsp
For masala:
Grated coconut - 2 tbsp
Clove - 4/5
Cinnamon - 2 inches
Cardamom - 4/5
Poppy seeds - 1tsp
Fennel seeds - 1tsp
Cumin seeds - 1tsp
Coriander seeds - 1tsp
Dry red chilli - ¾
Ginger - ½ inch
Garlic - 2 cloves
south Indian chicken curry named chettinad chicken
Chettinad Chicken


Marinate the chicken with ginger-garlic paste, ½ tsp turmeric and 1tsp red chilli powder.
In the meantime take a pan and dry roast all spices.
Roast very carefully otherwise coconut will burn, roast till it turns golden.
Now put all the roasted spices in a blender and blend very well. You can add little water if needed. Keep aside when done.
Heat oil in a pan and add chopped onion, fry it till golden.
Then add tomato puree and mix it. 
Add the roasted spice mix and remaining turmeric powder and stir it very well till oil comes out.
Now add marinated chicken and mix well with the spices.
Add salt and garam masala powder.
Add water and cover with a lid for 10-15 minutes till the chicken becomes tender.
Serve with rice, naan or anything that you like.

Thursday, 24 August 2017

Murg Banjara….I think this is one of my most tasty recipe from lazy Sunday kitchen. But why this dish is called Banjara! Actually Banjara is a community, usually they are referred as a people who move from one place to another, instead of living in one place. We can found this community the northwestern belt of the Indian subcontinent and now spread all over the India.

Banjara art is rich and includes lots of performance arts like dance, folk music, rangoli and painting. Their culture is full of vibrancies. And this is the similarity with my dish, Chicken Banjara which is rich with spices.
If you want you can give a name but I like to call it Chicken Banjara.
In my website you can get one more banjara named recipe that is Chicken Banjara Kebab. Both are completely different, this one is with gravy what we called side dish and obviously kebab is a starter.


Chicken – 600 gms
Chopped onion – 2 medium
Cherry tomato – 8-10 pcs
Capsicum – 1 medium
Saffron – 1 pinch
Kasuri methi (Dry fenugreek leaves) – 1 tbsp
Curd – 3 tbsp
Ginger-garlic paste – 2 tsp
Kashmiri red chilli powder – 1 tsp
Turmeric powder – ½ tsp
Mace powder – ¼ tsp
Sugar – 1 pinch
Ghee – 2 tsp
White oil – 2 tbsp
Butter – 1 tsp
Bay leaf
Murg Banjara
Murg Banjara


Marinade the chicken with curd, ginger-garlic paste, turmeric powder, Kashmiri red chilli powder, mace powder and keep aside for half an hour.

Heat ghee and oil in a pan with bay leaf and chopped onion. Fry till golden.

Now add marinated chicken and mix it gently. Add one pinch of sugar and salt as per taste and mix it. Add little water and cover it till the chicken is cooked.

Heat butter in another pan and put capsicum and tomato. Here I used cherry tomato. If cherry tomato is not available, you can you use normal tomato. Toss it gently for only 1-2 minutes. Put this tossed vegetables in the chicken. Add saffron and kasuri methi and mix. Switch off the oven and keep it covered for 10-15 minutes.

Serve with pulau or paratha as you like.

Thursday, 19 November 2015


Chicken fillet – 2 pcs
Curd – 3 tbsp
Mustard powder – 1 tsp
Black pepper powder – 1 tsp (or according to your taste)
Lemon juice – 1 tsp
Finely chopped lemon leaves
Ginger-garlic paste – 1½ tsp
Vegetable oil – 1 tsp
baked chicken chicken with lemon juice
Lemon Baked Chicken


Marinate the chicken with ginger-garlic paste, lemon juice, salt and a pinch of black pepper powder for an hour.

Then take a mixing bowl and mix curd, mastered powder, salt, black pepper powder and sprinkles of fresh lemon leaves. Add the marinated chicken fillet and coat with the curd mixture.

Now take an oven proof dish and keep the fillets. Place whole green chili and cover the dish with foil paper. Bake it for 25-30 minutes or till the chicken is cooked at 180 degree Celsius.

Serve with some sprinkles of fresh lemon leaves. This is best served with plain rice.

Wednesday, 31 December 2014

easy chicken korma recipe
Chicken Korma


Chicken – 750 gms
Curd – 4 tbsp
Finely sliced onion – 1 medium
Onion paste – 3 medium
Garlic  paste – 8 cloves
Ginger paste – 1 tsp
Cumin powder – 2 tsp
Coriander powder – 2 tsp
Black pepper powder – 2 tsp
Turmeric powder – 1 pinch
Kashmiri red chilli powder – 1 ½ tsp
Garam masala powder – 1 tsp
Chopped coriander leaves – ½ cup
Ghee – 2 tsp
Rose water – few drops
White oil – 6 tbsp


Marinate the chicken with curd and one pinch of turmeric powder and keep aside for an hour.
Then heat oil in a pan and fry the sliced onion till golden brown. This is called beresta. Keep this aside.

Now add onion and garlic paste in the same oil and fry it till golden. Then add ginger paste and stir well. Add red chilli powder and  marinated chicken and mix well. Add sugar and stir continuously till the oil is separated from the spices. Now take a small bowl and mix cumin, coriander and black pepper powder with some water and make a paste. Then add it with the chicken. Mix it gently and add salt. Add little bit of water and cover the chicken with a lid till the chicken becomes soft. Now remove the cover and add chopped coriander leaves, garam masala powder and beresta (fried onion) and mix it. Now turn off the gas and put 2 tbsp ghee and few drops of rose water and cover it for 5 minutes. 

Serve hot chicken korma with paratha, naan, pulao etc whatever you feel like.

Wednesday, 22 January 2014

Chicken vindaloo is a Goanese recipe. This Indian chicken curry recipe is very hot and spicy.
Easy recipe to cook Goan Chicken Vindaloo, a hot and spicy Indian chicken curry
Chicken Vindaloo

Chicken Vindaloo – Ingredients:

Chicken - medium pieces
Potato - medium pieces
Chopped coriander leaves
Chopped green chilli
sliced onion
Garlic paste
Red chilli powder
Green cardamom powder
Cumin powder
Turmeric powder
White oil

Chicken Vindaloo – recipe:

Take all spices in a bowl with vinegar and make a paste. In a pan heat oil and add onion. Fry it till golden brown. Add chopped coriander leaves and the spice paste and fry it for 1-2 minutes. Then add chicken and salt and stir well till oil is separated from the chicken. Now add potato, green chilli and add water. Keep this in low flame with cover till the chicken is tender.
Serve hot with rice. You can also use ghee in place of white oil.

Saturday, 28 December 2013

Kadai Chicken - a spicy Indian chicken curry recipe
Kadai Chicken

Kadai Chicken is a spicy side dish from Punjab. Though this chicken curry is now served in every restaurant in India, this is especially popular in road side Punjabi dhabas. The name "Kadai Chicken" came from the vessel it is cooked in - the wok, also known as kadai, kadhai or karahi. This absolute delicacy is irresistible with rotis or parathas. Learn how to cook kadai chicken (or kadhai chicken) at home from the following recipe.

Kadai Chicken is an easy to cook spicy Indian side dish with chicken and capsicum
Kadai Chicken

Kadai Chicken - Ingredients:

Medium pieces chicken
Ginger paste
Garlic paste
Turmeric powder
Red chilli powder
Cumin powder
Lemon juice
Tomato puree
Dry roasted chilli and cumin powder
Chopped green chilli
Tomato without pulp
Dry red chilli
Mustard oil

Kadai Chicken - Preparation:

Cut onion, capsicum and tomato into square pieces.
Heat oil in a wok and put little bit of sugar.
When it is caramelized add ginger- garlic paste, red chilli powder and turmeric powder.
Stir well and add chicken pieces.
Stir it and add cumin powder and tomato puree.
Keep stirring continuously and add a little bit water and cover it.
After a few minutes add lemon juice and salt and keep it in low flame.
Take another pan and put dry red chilli and add square cut vegetables, chopped green chilli and dry roasted spices and toss it gently.
Then add this into the chicken and mix it.
Your home made kadai chicken is now ready. Serve hot with roti or paratha.

Saturday, 20 October 2012

Chicken Rezala
Chicken, Non veg, non-veg, rezala, chicken resala
Chicken Rezala

Chicken Rezala is a Mughlai dish but it is very popular in Kolkata and other parts of West Bengal. 

Chicken Rezala - Ingredients:

Chicken large pieces - 500gms
Curd - 150 gms
Onion -2 large
Garlic paste -1tsp
Ginger -1”
Green chilli  - 3
1/2tsp garam-masala powder
1tsp sugar
2 black cardamom
2 red chilli
1cup water

Chicken Rezala - Preparation:

Blend ginger, garlic, onion and green chillies together. Boil the chicken with blended spices, salt and water. Do not drain water from chicken. Take curd, sugar and garam masala powder in a bowl and beat well. When the boiled chicken cools down add beaten curd in it. Then keep the chicken in a serving bowl. In a pan heat ghee and add red chillis and black cardamoms. When it starts spluttering pour it over chicken and serve with Nun, Parantha or Tandoori roti.