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

Thursday, 22 March 2018

Orange Chicken

23:55 by Sumana2 comments

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.

Ingredients:

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)
Salt
Black pepper powder
Oil - 1 cup


chicken with orange and honey sauce
Orange Chicken


Recipe:

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

14:04 by Sumana1 comment
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. 

Ingredients:

Chicken- 750gms
Chopped onion - 3 medium
Ginger-garlic paste - 1tsp
Tomato puree - 1tbsp
Curry leaves - 10/12 pcs
Salt
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

Recipe:

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.



Monday, 15 January 2018

Chicken Biriyani

13:55 by Sumana1 comment
Chicken Biryani, the most famous dish of India. It is difficult to find an Indian who does not like Biryani, either veg or non veg. In India there are different gharanas (style) of this Mughlai dish - Hyderabadi Biryani, Lakhnowi Biryani, Kolkata Biryani, Konkani Biryani. Being  a Bengali, I love Kolkata Biryani the most. The aroma of Kewra water, mitha ator always make me hungry. And of course the use of potato J. But I stayed in Hyderabad for some years, so Hyderabadi Biryani is also very close to my heart. In Hyderabad also there are many styles of Biryani - spicy and non spicy like the famous Paradise.

Personally, me and my husband are so fond of Biryani that we can eat it any time. But as I am currently staying out of country, it is very difficult to get tasty yummy Biryani like Kolkata or Hyderabad. I tried making Biryani quite a lot of time with many recipes that I got from my mother, friends or from other numerous sources. But the current version of my recipe is so easy yet tasty that it has made it a instant hit at home and party that almost every friend who tasted this has asked for the recipe. This recipe is so easy and time saving that anyone can try this. I would call this a bachelors recipe.
Easy chicken biryani recipe
Chicken Biriyani

Ingredients:

Chicken - 4/5 big pieces
Basmati rice - 2 cups
Sliced onion - 1 big
Chopped onion - 1 medium
Ginger-garlic paste -1tbsp
Yogurt - 2tbsp
Garam masala powder - 1tsp
Chopped tomato - 1 small
Biriyani masala - 3 tbsp
Salt
Turmaric powder - 1tsp
Chilli powder - 2tsp
Chopped coriander leaves - 1cup
Yellow colour - 1 pinch
Cloves - 4/5
Cardamom - 4/5
Cinnamon - 4/5
Caraway seeds - 1tsp
Oil - 1 cup
Ghee - 1tsp
Rose water - 2 tsp
Kewra water - 2 tsp

Recipe:

Marinate the chicken with 1 tbsp Biriyani masala,1 tbsp yogurt, 2 tsp ginger garlic paste and 1tsp chilli powder, garam masala powder for 1 hour and keep aside.
Cook the rice with all whole spices and ghee and a pinch of salt in a handi, cook till 80% and drain out the water with a strainer.
Heat oil in a deep pan and fry the onion slices till golden brown and keep in the absorbent paper to soak out extra oil.
Now take a heavy bottom pot and put the oil in which you fried the onion.
Now put chopped onion and fry it till it becomes transparent. Then add  remaining ginger garlic paste and fry it for 1 minute.
Add marinated chicken and stir it.
Add remaining yogurt and chilli powder, chopped tomato, turmaric powder and salt. Add extra salt at this stage which will be adjusted with rice later. No need to add salt in the rice later.
Mix it very well and add remaining Biriyani masala and mix.
Add 1 tbsp coriander leaves and add little water to cook the chicken till soft.
In the mean time, sprinkle some yellow colour in the rice and shake the handi with lid on, as a result rice will be coloured little yellow and little white.
When the chicken is soft and gravy is thick and almost dry, switch off the gas.
Now divide the chicken in 2 portions and keep one portion in the same pot.
At the time of layering, add rice to cover the chicken and sprinkle some beresta or fried onion, chopped coriander leaves and both types of water 1tsp each.
Repeat the same layering method with chicken, rice, fried onion- coriander leaves-rose and kewra water.
Now take foil paper and cover the pot tightly and put a heavy lid.
Lastly, keep this pot again on gas in extremely low flame for 5 minutes.

Your Biriyani is now ready. Enjoy your meal with raita or salad.

Thursday, 24 August 2017

Murg Banjara

13:37 by SumanaNo comments

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.

Ingredients:

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
Salt
Sugar – 1 pinch
Ghee – 2 tsp
White oil – 2 tbsp
Butter – 1 tsp
Bay leaf
Murg Banjara
Murg Banjara

Preparation:

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.

Wednesday, 28 June 2017

Pan Grilled Chicken With Vegetables And Spaghetti

11:22 by Sumana2 comments
Me and my family is in love with anything grilled - be it chicken, fish, broccoli or pineapple. Today I made grilled chicken in pan and prepared white sauce to spread over it. Along with this I made vegetables tossed in high flame to accompany with chicken. I also cooked spaghetti to make it a complete meal. Let me know if you like the recipe. Happy cooking J

Ingredients:

 Chicken breast – 250 gms
Spaghetti – 100 gms
Yogurt – ¾th cup
Chopped garlic – 1 ½ tbsp
Chilli flakes – 1 tsp
Herbs – as per your choice
Ginger- garlic paste
Flour – 1 tbsp
Milk – ½ cup
Black pepper (crushed)
Lemon juice – 1tsp
Salt
Carrot
Red and yellow bell pepper
Broccoli
Green beans
Zucchini
Black olives
Olive oil
grilled chicken made in pan with vegetables and spaghetti
Pan Grilled Chicken With Vegetables And Spaghetti

Recipe:

Marinate the chicken breast piece with salt, crushed black pepper, ginger garlic paste, lemon juice and keep aside for 30 minutes.
Boil the spaghetti as per packet instruction and reserve the boiled water what you will get from spaghetti.
****Always reserve the water after boiling pasta. It enhances the taste if used in cooking.
Grease a nonstick pan and heat very well.
Cook one side of the chicken in high flame for 4 minutes, then flip off and cook the other side for same time.
Place your grilled chicken in a serving plate.

Now it’s time to make the sauce.
Heat 1 tbsp oil in a pan and put chopped garlic.
When you get the nice aroma from garlic switch off the gas and add herb (here I added fresh parsley), chilli flakes, salt, crushed black pepper and mix.
Then add yogurt and mix it well.
Your sauce is ready.
Just pour it in the grilled chicken.

In the grill pan, put the vegetables and toss it in high flame with herbs, salt and pepper.
After 2 minutes place it in serving plate.

Now make the spaghetti.
Heat oil in a pan and put chopped garlic and stir it.
Add 1tbsp flour and stir it occasionally.
Add the water that you reserved from spaghetti and continuously stir it, don’t allow to form lump.
Add spaghetti, salt, pepper and mix it very well.
Add cream and mix well in low flame.

Add chopped black olives and serve with grilled chicken.

Sunday, 11 June 2017

Chicken Shawarma Wrap

13:44 by SumanaNo comments
This wrap or roll whatever you can say, me and my husband is ready to eat any time. This is a Mediterranean food and is like one pot meal. One roll is normally enough for a meal.
Shawarma, doner kebab, durum, gyro are all same thing with very minor differences in how they are served. This is believed to be a Turkish way of making kebab which spread around different countries in Europe and Middle East and got different names. It is very interesting to know the history of this food and how it got different names in different countries based on their style of pronunciation and way of serving this. I found an interesting article in the following link:
https://www.quora.com/Whats-the-difference-between-gyros-shawarma-d%C3%B6ner-kebab

Doner is derived from the Turkish word “dön-mek” which means ‘spins’. That is why traditionally it is cooked in a rotisserie either vertically or horizontally.
At home, it is quite difficult to follow the original style of stacking up meat slices one above the other and then shred them as they are cooked in vertical cooking element. This is primarily served in pita bread, but I used wrap. So I followed a simple recipe as follows:
Chicken Shawarma -durum-doner kebab-chicken roll home recipe
Chicken Shawarma Wrap

For Doner Kebab

Ingredients:
Chicken minced – 200 gms
Garlic minced – 1 tsp
Ginger paste – ½ tsp
Red chilli powder – ½ tsp
Garam masala powder – ½ tsp
Cumin powder – 1tsp
Salt
Milk – 3 tbsp
Black pepper crushed
Chopped coriander leaves
Corn flour – 1 tbsp
Egg – 1 (optional)
Oil – 2 tbsp
Recipe:
Take a mixing bowl and mix all the ingredients except milk, corn flour and oil.
Mix very well and now add milk and mix it.
Then add 1 tbsp oil and mix.
Now add corn flour as per your necessary to bind the dough.
For 1 hr keep aside this dough.
From this dough divide two portion and make 2 kebab because this proportion is for two wraps.
Grease the grill pan or whatever you have with remaining oil and grill the kebabs.
You can do in microwave.

 Garlic Sauce:

Ingredients:
Yogurt – 150 gms
Crushed garlic – 1 ½ tsp
Salt
Lemon juice – 1tsp
Water – 1 tbsp
Sugar – 1 pinch
Crushed black pepper
Recipe:
Take all the ingredients in a bowl and mix very well.

 Salad:

 Here I have used tomato, cucumber, sliced onion, carrots and lots of lettuce.

For Roll

Ingredients:
Wrap
French fries
Recipe:
Take a wrap and sprinkle some sauce with spoon.
Cut the kebab into bite size and keep on the sauce,
Put some French fries and salad.
Again sprinkle some sauce and wrap it.


Your Shawarma Wrap or Durum is ready to eat.

Thursday, 19 November 2015

Lemon Baked Chicken

08:54 by Sumana1 comment

Ingredients:

Chicken fillet – 2 pcs
Curd – 3 tbsp
Mustard powder – 1 tsp
Black pepper powder – 1 tsp (or according to your taste)
Salt
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

Recipe:

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.


Tuesday, 30 June 2015

Chicken Banjara Kabab

21:29 by Sumana5 comments

 Kebab…………I love kebab. This is the one and only dish which I want to eat anytime, anywhere. The smoky flavor makes me crazy. Not only me, my whole family loves kebab, even my three and a half year old daughter also likes it.

Kebab is a dish from Middle Eastern, Eastern Mediterranean and South Asian countries. When you serve, it should be hot. Traditionally kebabs were made by lamb. But it depends on local taste and society. Actually tastes differ man to man and that’s why you will get many different types of meat including beef, chicken, goat, pork, fish etc. Like other ethnic foods spread by travelers around the world, kebab, which was a part of regular cuisine in most of the Middle Easter and South Asian countries, is now enjoyed by people around the world.

Nowadays kebab/kabab is the most popular dish in urban India. Any get to gather or party will be incomplete without kebab as a starter. Banjara kebab is a type of kebab which I learned from a regional television cookery show. And it is very easy to make at home in your microwave and very tasty too.
chicken banjara kabab recipe
Banjara Kabab

Recipe of Chicken Banjara Kabab

Ingredients:

Boneless chicken cubes – 300 gms
Dry red chilli – 6-7 pcs
Cumin – 1 tsp
Coriander – 1tsp
Kababchini – 1 tsp
White pepper corn – 1 tsp
Nutmeg – 1/4th tsp
Ginger-garlic paste – 1 tsp
Peanut/groundnut paste – 2 tbsp
Dry mango powder – 1 tsp
Kashmiri red chilli powder – 1 tsp
Hung curd – 2 tbsp
Salt
Lemon juice
Wooden skewer

Method:

Marinade the chicken with lemon juice and salt for around 30 minutes.

Now take a pan and roast dry red chilli, cumin, coriander, kabab chini, white pepper corn and nutmeg. Then grind and keep aside with lid.

Now marinate the chicken with lemon juice and salt for 15-20 minutes.

After 15 minutes you will get some excess water from the marination, so drain that water and again marinate the chicken with ginger-garlic paste, groundnut paste, dry mango powder, kashmiri red chilli powder, hung curd and the grinded spices for 30 minutes.

Now take some wooden skewer and string the chicken pieces one by one and cook it in microwave mode for 4-5 minutes. While cooking in microwave, instead of putting the skewers on tray, take a medium size bowl and keep the skewer on it so that both ends of the skewer touch the edge of the bowl and the chicken pieces do not touch the base of the bowl. The air gap between the edge of the bowl and chicken will help it to cook all sides of chicken well. This will also help to keep the microwave clean as the juice from chicken will drop in the bowl.

Garnish chicken banjara kabab neatly and serve hot. Let me know how it turned out at your end. Happy cooking :-)


Sunday, 15 March 2015

Keralian Chicken Stew or Nadan Kozhi Stew

09:04 by SumanaNo comments

Kerala chicken stew or nadan kozhi stew is a very traditional dish as well as Sunday special dish of southern Kerala. This stew is basically made by coconut milk and served in breakfast. Nadan kozhi stew is one of the favorite dishes to Syrian Christian community of Kerala.

Stew is basically a combination of meat and vegetables cooked in low flame. This is very healthy light, good for kids too. For more detailed recipe of regular chicken stew (without coconut milk) please visit my post Chicken Stew - A Healthy and LowCalorie Kids Friendly Recipe.

This dish is made by fresh coconut milk. But nowadays preparing fresh coconut milk is very difficult for us because it is a time consuming process. So you can use readymade coconut milk. Even I have used this. But obviously fresh coconut milk has a natural flavour which enhances the taste. As nadan kozhi stew is a Keralian recipe, generally  coconut oil is used.
Keralian Chicken Stew with Coconut milk
Keralian Chicken Stew or Nadan Kozhi Stew

Ingredients required for Nadan kozhi stew:

Medium chicken pieces – 400 gms
Sliced onion – 1 medium
Chopped ginger – 1 inch
Green chilli – 2 pcs
Curry leaves – 15-20 pcs
Coconut milk – 1.5 cup
Carrot – 1 pc
Potato – 1 pc
Green cardamom – 4 pcs
Cinnamon – 1 inch
Cloves – 4 pcs
Salt
Sugar
White oil – 2 tbsp
Steps of Keralian Chicken Stew
 Steps of  Keralian Chicken Stew

Nadan Kozhi Stew
Nadan Kozhi Stew


How to prepare Nadan kozhi stew :

Cut all vegetables into small pieces. Please make the vegetables in similar shape and size.

Now take a pressure cooker and put 1 tbsp oil and heat it. Then add sliced onion, chopped ginger, green chilli, 8-10 curry leaves, chicken and vegetables.  Add 1 tsp pepper powder, 1 tsp vinegar, salt and just 1 pinch of sugar. Sugar gives you a balanced taste of vinegar, salt and coconut milk. Put ½ cup coconut milk and cover the cooker with a lid. Wait for 2 whistles.

Then heat 1 tbsp oil in a pan and put all whole spices like green cardamom, cinnamon, cloves and 8-10 curry leaves. Wait some moments and when you start getting some aroma of spices add the boiled chicken and vegetables. Then add 1 cup coconut milk and cook for 2-3 minutes.

Garnish with fresh curry leaves.  Serve hot with roti, bread, appam as well as rice.

Tuesday, 10 March 2015

Chicken Stew - A Healthy and Low Calorie Kids Friendly Recipe

22:39 by SumanaNo comments

Stew is a very healthy dish which is a combination of meat and vegetables. This dish is cooked slowly in a close dish or pan and contains lots of liquid. This healthy dish has a very tamping taste yet good for calorie conscious people. Generally most of the seasonal vegetables like carrots, beans, potato, tomato, green papaya are combined with meat. This is very easy digestive for all.

Stew has been made since the ancient period. The evidence of preparing stew was found in several old civilizations thousands of years ago.

Soup and stew have a very little difference. Soup is more liquid than stew. Stew requires longer time than soup. Soup has smaller pieces of vegetables and meat and stew has larger pieces. Generally soups are always served in bowl and stews are served in a plate because of thickness.

I have made this dish ….. combination of chicken and vegetables, especially for my baby but we also liked this. I learned this recipe from my mother, but made some changes from her recipe. I don’t like to use turmeric powder. I think if I use that powder the stew will lose the beauty.  My grandfather had also made an awesome chicken stew….and that was really awesome. J Find below recipe of the chicken stew which is my all-time favorite.

healthy low calorie chicken stew with vegetables for kids
Chicken Stew

Ingredients for chicken stew:

Chicken – 500 gms
 Onion slices - 1 medium
Ginger paste – 1 tsp
Potato – 2 medium
Carrot – 1 pc
Green papaya – ¼th of medium size
French beans – 7-8 pcs
Chopped tomato – 1 pc
Crushed black pepper – 1 tsp
Green cardamom – 4-5 pcs
Cloves – 4-5 pcs
Cinnamon – 1 inch
Bay leaf – 1-2 pcs
Salt
Sugar
Butter – 1 tbsp

Recipe of chicken stew:

Cut all vegetables into medium pieces. We need vegetable and chicken to be of same size as this will enhance the taste of stew.
Now take a pressure cooker and put butter. When butter will starts melting put the whole spices, such as cardamom, clove, cinnamon, bay leaf and crushed black pepper. After a few moments, add sliced onion and sauté it. Then add chopped tomato and ginger paste and mix it. After that add chicken and vegetables and mix it. Then add salt and add a pinch of sugar. Mix it and add 2-3 cups of water (according to the thickness you need) and cover the cooker with lid. Then cook the chicken stew in a low flame for 10-12 minutes or 4-5 whistles.
Now your chicken stew is ready. Serve with roti, bread or rice also.


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