Chicken Rezala

Chicken Rezala -

Chicken rezala with roasted almonds – a classic dish from a bygone era. Rezala speaks about the influence of nawabi finesse on rustic Indian cuisine.

Ingredients:

Chicken : 500 gm
Onion paste : 1 cup
Curd: 1 cup
Ginger – garlic paste (optional) : 1 tbsp
Red chillies : 2-3
Bay leaves: 2
Few cloves, cinnamon, mace and a pinch of grated nutmeg
White pepper powder: 1 tsp
Sugar and salt to taste
Ghee : 2 tbsp
Kewra water / screw pine nut water: few drops
Garnishing (optional) : roasted almonds and dry red chillies

Instructions:

For marinade: Mix ½ cup onion paste with ½ cup beaten curd along with a spoon of ginger-garlic paste, salt and 2 red chillies.
Marinate the chicken with the above prepared marinade for two hours.
Blend the remaining onion paste with the curd and keep it separate.
Heat ghee in a pan and temper it with cloves, cinnamon, bay leaves, mace, red chillies and grated nutmeg.
Fry for few seconds till it leaves its aroma.
Now spoon out the pieces of chicken from the marinade and add to the oil carefully, and let it stir fry for 10 minutes.
Next add the marinade along with the mixture of onion paste with curd and cook for few minutes.
Add further the ginger-garlic paste and freshly pounded white pepper powder, continue cooking on low heat, add sugar and salt to taste.
Do not add any water as the onion, curd and chicken will ooze out enough liquid.
Mix it well with the chicken and cover and simmer on low heat till done.
Add few drops of kewra water or rose-water to the chicken.
Garnish with roasted almonds and dry chilli flakes before serving.

Shahi Chicken Chaap

Shahi Chicken Chaap -

Shahi Chicken Chaap is a Rich Traditional Mughlai Preparation. It is best accompanied by Indian Naan, Paratha, Pulao and even biriyani. A must try recipe for chicken lovers.

Ingredients:

Chicken: 1 KG (cut into large pieces)
Curd: 200 gm.
Chopped onion :400 gm.
Onion paste: 4 tbsp.
garlic paste: 1 tbsp.
Ginger paste: 2 tbsp.
Fennel (mouri) paste:1 tbsp.
cumin powder: 1 tbsp.
nutmeg powder:1/2 teaspoon.
Kashmiri red chilli powder: 2 tbsp
Poppy seed paste:1 teaspoon.
nutmeg powder:1/2 teaspoon.
Mace powder:1/2 teaspoon.
Tomato puree or sauce: 4 tbsp.
whole cardamom: 4 p
whole cloves: 4 p
whole cinnamon sticks: 5
Bay leaves: 2-3 pieces.
Mawa: 2 tbsp.
Alu Bukhara: 5-6 p (optional)
Oil: 200 ml.
Ghee: 2-3 tbsp.
Salt and sugar to taste.

Method:

Marinate the chicken pieces with salt and lemon juice(or vinegar) for half an hour.
Add oil in a frying pan over high flame. When oil has been heated, add the marinated chicken pieces one by one.  Fry them until it turns nice light brown. Don’t fry them too much. It will become rubbery.
In another pan, add oil. When heated, add half of the chopped onion and fry them until it becomes nice golden brown. This is called onion beresta. Don’t burn it. Keep it aside for garnishing.
In the same pan, add whole spices( cardamom, cinnamon, cloves, bay leaves). Let it splutter. Add remaining chopped onion. Fry them for 2 minutes.
Now add the fried chicken in the pan. Saute it over low flame. Cover it.
In the mean time, let’s make the gravy. Take a bowl. Put curd, onion, garlic and ginger paste, fennel paste, cumin powder, Kashmiri red chilli powder, nutmeg and mace powder, poppy seed paste, tomato puree or sauce, salt and sugar. Mix it well. Gravy is ready.
Now pour the mixture to the chicken. Cook the chicken over high flame for 5 mins and cover the pan. Check it so that it does not burn from the bottom. After 5 mins, stir the chicken and cook them for another 8-10 mins over low flame.
Now add mawa. When you add mawa, gravy will become thick. Cook them for 1 min.
Finally add slit green chilli, 1 tbsp ghee and Alu Bukhara (optional). Mix it.
Shahi Chicken Chaap is ready!
Serve it in a nice bowl.

Chettinad Chicken

Chettinad Chicken -

It is South Indian peppery chicken dish where chicken pieces are cooked in a dry roasted spicy coconut mixture. It is usually served with neer dosa. You can also serve this with steamed rice, roti/chapati, Malabar Paratha or plain paratha.

Ingredients:

Chicken - 1/2 kg / 500 grams
Onions - 2 large sliced thinly
Tomatoes - 2 medium size cubed
Ginger Garlic Paste - 2 tblspn
Curry Leaves a small handful
Oil - 2 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste
Lemon Juice - 2 tblspn
Coriander Leaves / Cilantro - 3 tblspn chopped finely

For Chettinad Masala:

Coriander Seeds / Mullu Malli - 3 tblspn
Dry Red Chilli - 4 to 5 or to taste
Fennel Seeds / Sombu / Saunf - 2 tsp
Cumin Seeds / Jeerakam - 1 tsp
Cinnamon Stick / Pattai - 5 cm stick
Kalpasi / Black Stone Flower - 3 pieces (dagad phool/patthar ka phool)
Whole Peppercorns - 2 tsp
Cardamom Pods / Yelakai - 5
Star Anise / Natchathira Sombu - 1
Cloves / Krambu - 4
Fresh Coconut - 1/4 cup grated and packed

Method:

Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.
Now Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
Heat oil in a pressure cooker, add in onions and saute till it turns soft.
Add in curry leaves and ginger garlic paste. Saute for a min.
Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Cover the cooker and cook it for 2 whistle, simmer for 10 mins. Switch off the heat and let them steam go all by itself.
Open the cooker and pour the chicken in a kadai. Add more water if needed.
Add the ground masala and mix well.Cover and simmer for 10 mins.
Add in coriander leaves and serve.

Jeera Chicken

Jeera Chicken / Jeera Murgh -

Chicken flavored with cumin powder and tastes best when served with rotis.

Ingredients:

Cumin seeds - 1 teaspoon
Chicken,1 1/2 inch pieces on the bone - 1
Oil - 2 tablespoons
Green chilies,sliced - 4-5
Onions,sliced - 2 medium
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - to taste
Lemon juice - 1 tablespoon
Fresh coriander leaves,chopped - 2 tablespoons
Fresh mint leaves,hand torn - 1 tablespoon

Method:

Heat oil in a kadai. Add cumin seeds and sauté till they begin to change color. Add green chilies and onions and sauté till golden brown. Add chicken and stir. Cover and cook on medium heat for ten minutes.

Add red chili powder, turmeric powder and salt and mix well. Cover again and cook for another ten minutes or till the chicken is completely cooked. Add lemon juice, coriander leaves and mint leaves and mix. Serve hot with rotis.

Palak Chicken

Palak Chicken / Green Chicken -

Lightly spiced chicken cooked with spinach. Also know as Green Chicken.

Ingredients:

Fresh spinach leaves (palak),finely chopped - 2 large bunches
Chicken,cut into 12 pieces - 800 grams
Oil - 2 tablespoons
Cumin seeds - 1/2 teaspoon
Ginger,chopped - 1 inch piece
Split Bengal gram (chana dal),soaked - 2 tablespoons
Salt - to taste
Turmeric powder - 1/4 teaspoon
Onions,cubed - 2 medium
Bottle gourd (lauki/doodhi),cut into small cubes - 1 small
Green chillies,finely chopped - 5-6
Fresh fenugreek leaves (methi),finely chopped - 1 small bunch
Tomatoes,roughly chopped - 2 medium
Red chilli powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon

Method:

Heat oil in a deep non stick pan. Add cumin seeds, ginger and chana dal and mix. Add one cup water, salt and turmeric powder and mix. Cover and cook for two minutes. Add onions, bottle gourd and green chillies. Mix and add fenugreek leaves and spinach leaves and mix well. Cook for two to three minutes. Add tomatoes and mix. Cover and cook till the vegetables are cooked and soft. Meanwhile add salt, red chilli power and garam masala powder to the chicken and set aside to marinate for ten to fifteen minutes. Once the vegetables are cooked, mash them with a hand blender. Add chicken and mix. Cover and cook till the chicken is done. Serve hot.

Kolhapuri Chicken

Kolhapuri Chicken -

Hot and spicy chicken cooked in Kolhapuri masala.

Ingredients:

Chicken,cut into 12 pieces - 1
Oil - 5 tablespoons
Dried red chillies - 3-4
Onion, chopped - 3 medium
Ginger paste - 2 teaspoons
Garlic paste - 2 teaspoons
Turmeric powder - 1/4 teaspoon
Nutmeg,grated - pinch
Kolhapuri dry chutney - 1 teaspoon
Salt - to taste
Fresh coriander leaves,chopped - 2 tablespoons

For masala paste:
Sesame seeds (til) - 1 tablespoon
Poppy seed (khuskhus) paste - 2 tablespoons
Black peppercorns - 6-8
Caraway seed (shahi jeera) powder - 1 teaspoon
Cumin seeds - 1 tablespoon
Cinnamon - 1 inch piece
Green cardamom - 3-4
Black cardamom - 1
Clove - 4-5
Mace - 1 blade
Dried coconut ( khopra),grated - 1/4
Bedgi whole dry chillies - 8-10

Method:

For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, caraway seeds, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Heat the oil in a pressure cooker; add the red chillies, sauté for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and sauté till golden brown.

Add the ginger paste and garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add half a cup of water and continue cooking over medium heat for three or four minutes, stirring frequently. Add the turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Seal the cooker with the lid and cook till the pressure is released twice (two whistles). Remove the lid when the pressure has reduced. The masala should be quite thick and dry. Serve hot, garnished with coriander leaves and fried chillies.

Kadai Chicken

Kadai Chicken -

Kadai Chicken or Kadhai Chicken is Chicken cooked in tomato puree and cashewnut paste.

Ingredients:

Chicken,Cut into 12 pieces on the bone - 750 grams
Oil - 3 tablespoons
Onions - 3 medium
Coriander seeds - 2 teaspoons
Cumin seeds - 2 teaspoons
Black peppercorns - 10-12
Dried red chillies - 5
Tomatoes - 3 medium
Ginger-garlic paste - 2 tablespoons
Green chillies - 2
Salt - to taste
Cashew nut paste - 2 tablespoons

Method:

Heat oil in a non-stick kadai. Slice onions and add and sauté. Heat another non-stick pan. Add coriander seeds, cumin seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder coarsely.

Chop tomatoes and puree in a blender. When onions are lightly browned add ginger-garlic paste and 2 tbsps water and sauté. Chop green chillies and add. Sauté for ½ minute and add powdered spices and stir. Add chicken and mix well. Add pureed tomatoes and mix well. Add salt, cashewnut paste and ½ cup water and mix well. Cover and cook. When it comes to a boil, reduce heat and cook for about 15 minutes or till the chicken is done. Switch off heat and let it stand for 5 minutes. Serve hot.

Chicken Stew

Chicken Stew -

Chicken cooked with assorted vegetables and herbs.

Ingredients:

Chicken,1 1/2 inch cubes - 750 grams
Onion - 1 medium
Garlic - 8-10 clove
Potatoes - 2 medium
Olive oil - 1 tablespoon
French beans - 6-8
Whole wheat flour (atta) - 2 tablespoons
Carrots - 3 medium
Chicken stock - 3 cups
Salt - to taste
Black pepper powder - 1/2 teaspoon
Milk - 1/2 cup

Method:

Slice onion and garlic. Cube potatoes. Heat olive oil in a non stick pan, add onion and garlic and sauté for a couple of minutes. Meanwhile cube the carrots. Add potatoes and carrots to the pan and sauté for 2-3 minutes. Add chicken and continue to sauté. Cut French beans into small pieces. Add whole wheat flour to the chicken and mix well. Sauté for 1 minute. Add chicken stock, salt, pepper powder and mix well. Cover and cook till the chicken is almost done. Add French beans and milk and cook for 5-7 minutes. Serve hot with garlic bread.

Chicken Rogan Josh

Chicken Rogan Josh -

The famous Kashmiri dish made with chicken.

Ingredients:

Chicken,Cut into 12 pieces on the bone - 750 grams
Oil - 5 tablespoons
Ratanjot - 1 inch
Cloves - 6-8
Black cardamoms - 4
Bay leaves - 2-3
Onions,sliced - 4-5 medium
Ginger-garlic paste - 2 tablespoons
Kashmiri red chilli powder - 1 tablespoon + 1 teaspoon
Fennel seed (saunf) powder - 1/4 teaspoon
Green cardamom powder - a pinch
Garam masala powder - 3/4 teaspoon
Black peppercorns - 15-20
Salt - to taste
Yogurt - 1/2 cup

Method:

Heat 3 tbsps oil in a non stick pan. Add ratanjog and sauté till the oil becomes red. Remove the ratanjog and add cloves, black cardamoms, green cardamoms, bay leaves and onions and sauté till the onions are well browned.
Add ginger-garlic paste, 1 tbsp Kashmiri red chilli powder, fennel powder, cardamom powder, ½ tsp garam masala powder, black peppercorns and mix.
Transfer into a mixer jar, cool slightly and grind with a little water into a smooth paste. Heat remaining oil in the same pan. Add chicken and sauté for 8-10 minutes or till golden.
Add remaining Kashmiri red chilli powder, remaining garam masala powder and salt and mix well. Strain the ground mixture through a strainer into the pan and mix. Add yogurt and mix well.
Cover and cook for 8-10 minutes or till the chicken is completely cooked. Transfer into a serving bowl and serve hot.

Curd Chicken

Curd Chicken -

Chicken cooked in flavorful yogurt based gravy.

Ingredients:

Yogurt,whisked - 2 cups
Chicken,Cut into 12 pieces on the bone - 750 grams
Fennel seeds (saunf) - 1 teaspoon
Onions,sliced - 3 medium
Ginger-garlic paste - 1 tablespoon
Green chilli,slit - 1
Coriander powder - 1 tablespoon
Cashew nut paste - 1/4 cup
Saffron (kesar) - a pinch
Salt - to taste
Green cardamom powder - 1 teaspoon
Fresh cream - 4 tablespoons

Method:

Heat oil in a non-stick pan. Add fennel seeds and onions and sauté till onions are golden. Add ginger-garlic paste, green chilli, coriander powder and chicken pieces, mix well and sauté for four to five minutes.
Add yogurt and cashew nut paste and mix well. Saute for eight to ten minutes. Add two cups of water, saffron and salt. Mix well and cook for five to six minutes. Add the cardamom powder and cream, mix well and cook for half a minute. Serve hot.

Murgh Musallam

Murgh Musallam -

Whole chicken stuffed with a rich and flavorful stuffing and cooked in a rich gravy. Here we will cut the chicken into pieces and follow the same recipe.

Ingredients:

Chicken - 800 grams
Ginger-garlic paste - 1 tablespoon
Red chilli powder - 1 teaspoon
Salt - to taste
Juice of ½ lemon
Oil - 3 tablespoons

For stuffing:
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Chapatis - 3
Red chilli powder - 1/2 teaspoon
Amchur powder - 1 teaspoon
Cashew nuts - 15-20
Raisins - 2 tablespoons
Turmeric powder - a pinch
Cooked rice - 1 cup
Salt - to taste

For gravy:
Oil - 4-5 tablespoons
Cumin seeds - 1 teaspoon
Onions,finely chopped - 2 medium
Tomatoes,finely chopped - 2 medium
Ginger-garlic paste - 1 tablespoon
Kashmiri red chilli powder - 1 teaspoon
Turmeric powder - a pinch
Coriander powder - 1 tablespoon
Cumin powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Green cardamom powder - a pinch
Cashew-nut paste - 1/2 cup
Salt - to taste
Khoya/mawa,grated - 3 tablespoons
Juice of ½ lemon
Fresh mint leaves - 8-10
Fresh cream - 1 cup

Method:

Make cuts on chicken and place it in a bowl, add ginger-garlic paste, red chilli powder, salt, lemon juice and mix well so that the chicken pieces are well coated. Set aside for 15-20 minutes.
Heat 3 tbsps oil in a non stick pan and place the marinated chicken in it, cover and cook, turning sides for 10 minutes till cooked evenly on both sides. Cut chapattis into small pieces.
Heat 2 tbsps oil in a non stick kadai, add cumin seeds and sauté till fragrant. Add chapattis, cover and cook till crisp. Add red chilli powder, amchur, cashew nuts, raisins, turmeric powder, cooked rice and salt and mix well. Transfer this mixture into another bowl and set aside.
Preheat oven at 160° C.To make gravy, heat 4 tbsps oil in a non stick pan, add cumin seeds and sauté till fragrant. Add onions and sauté till golden.
Transfer the chicken into an ovenproof dish and stuff it with the rice-chapatti mixture. Lift the chicken, spread remaining stuffing in the dish and place the chicken on it and set it aside.
Add tomatoes and ginger-garlic paste to the pan and sauté till tomatoes turn pulpy.Add Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, green cardamom powder and sauté for 6-8 minutes.
Add cashew-nut paste and salt and sauté till the oil separates. Add 1 cup water and mix. Add khoya and sauté for 4-5 minutes.
Add lemon juice, mint leaves, fresh cream and mix. Pour the gravy over the chicken and bake in the preheated oven for 20-25 minutes. Slice and serve hot.

Murgh Methi Kofta

Murgh Methi Kofta -

This recipe is a tricky one where it seems that you might need to do a lot of work but trust me, nothing like that. It's very simple and easy to prepare and amazingly delicious to taste.

Ingredients:

Chicken, minced - 250 grams
Dried fenugreek leaves (kasoori methi), roasted and powdered - 2 1/2 tablespoons + to sprinkle
Oil - 2 tablespoons
Bay leaf - 1
Cinnamon - 1 inch stick
Cumin seeds - 1/2 teaspoon
Onions, grated - 2 medium
Green chillies - 2
Ginger, roughly chopped - 1 inch piece
Garlic, roughly chopped - 7-8 cloves
Cashew nuts, soaked - 5-6
Salt - to taste
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 tablespoon
Red chilli powder - 1 teaspoon
Cashew nut paste - 2 tablespoons
Yogurt - 1/2 cup
Red capsicum, thin strips - a few

Method:

Heat oil in a non stick pan, add bay leaf, cinnamon, green cardamoms and cumin seeds and saute till fragrant. Add onions and saute till they become soft but not brown.
Meanwhile chop green chillies, ginger, garlic, chicken, cashew-nuts and salt in a chopper till fine. Add 1 tsp dried fenugreek leaves and chop again. Transfer the mixture into a bowl.
Add turmeric powder, coriander powder, red chilli powder to the pan and mix. Add cashew-nut paste and yogurt and mix well. Add 2 tbsps dried fenugreek leaves and enough water to get the desired consistency. Cover and cook for 2 minutes.
With dampened hands shape the chicken mixture into balls and add to the gravy. Add salt and mix. Cover and cook on low heat for 10-15 minutes or till both chicken and gravy are cooked.
Transfer into serving bowl, sprinkle some dried fenugreek powder, garnish with thin strips of red capsicum and serve hot.

Chicken Tikka Masala

Chicken Tikka Masala -

The word Tikka means pieces or bits. Chicken Tikka Masala is a delicious dish in which pre-marinated pieces of chicken are grilled and then added to a thick creamy gravy. The result is a lovely smokey flavor. Serve Chicken Tikka Masala with hot Naans (leavened Tandoor-baked flatbread).

Ingredients:

For marinade:
1 cup fresh yogurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks

For the gravy:
2 medium-sized onions finely chopped
6 cloves garlic chopped fine
5 pods cardamom
1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream
3 tbsps almonds blanched and ground to a paste
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste

Preparation:

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to medium high (200 C/ 400 F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
Now add the cardamom and the garlic. Fry for 2-3 minutes.
Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
Add the cream and mix well. Turn off the flame.
Garnish the dish with chopped coriander leaves and serve hot with Naans.

Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala: Make a small bowl out of aluminum foil and place on top of the cooked Chiken Tikka Masala. Now burn a golf ball-sized lump of coal till red hot. Place this piece of coal in the foil 'bowl' and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka Masala and serve.

Chicken Saagwala

Chicken Saagwala -

This dish combines chicken with spinach and the end result is a tasty, nutritious and healthy dish. Team it with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).

Ingredients:

1 kg skinless chicken pieces (legs or breasts preferable)
3 large bunches spinach
3 tbsps vegetable/ canola/sunflower cooking oil
5 peppercorns
4 cloves
4 pods cardamom
2 large onions chopped very fine
2 tbsps garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1 tbsp garam masala powder
2 medium tomatoes chopped fine
Salt to taste
A dollop of butter

Preparation:

Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till cooked.
Grind the spinach into a paste in a food processor. Keep aside.
Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned. Remove and keep aside.
Again heat the same oil, then add the whole spices.
As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in color.
Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.
Add the tomatoes and fry till the oil begins to separate from the masala.
Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.
Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter.
Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).

Chicken Dhansak

Chicken Dhansak -

This delicious and popular Parsi dish can be made with chicken or lamb. In this recipe you will find the Indian version of the dish. You can even omit the meat altogether and go vegetarian. Dhansak is traditionally served with Brown Rice and Kachumbar salad. While it seems like a lot of ingredients at first glance, most of them are for the Dhansak masala powder. To make and store some for later just double or triple the quantities from the recipe below, prepare and store in an airtight container.
Another tip - Dhansak tastes even better the next day!

Ingredients:

1 cup mixed lentils - toor, masoor, urad and moong (1/4 cup each)
500 gms chicken pieces of your choice - boneless or with bone
10 black peppercorns
8 cloves
1"piece cinnamon
1/4 tsp grated nutmeg
1" piece of mace
2 large bay leaves
1 star anise
3 dry red chillies
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp sesame seeds
1 tsp turmeric powder
1 large bunch each of fresh coriander leaves and fenugreek leaves (approximately 150 gms/ 0.33 lbs each)
1/2 bunch mint leaves (approximately 75 gms/ 0.17 lbs)
1 tbsp tamarind paste
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps vegetable/ canola/ sunflower cooking oil
1 litre chicken stock
Salt to taste

Preparation:

Wash the lentils well. Put them in a deep pan, add the chicken stock, salt to taste and a cup of water. Boil till the lentils are soft. Add more water if required.
While the lentils are boiling. Heat a griddle or heavy-bottomed flat pan on a medium flame and dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma. Remove from the fire, cool and then grind to a fine powder in a dry coffee or spice grinder. Mix in the turmeric and nutmeg and blend well. Keep aside.
When the lentils are cooked soft, whisk them to get a smooth soup-like consistency. Keep aside.
Heat the cooking oil in a pan on a medium flame and when hot, add the fresh coriander, fenugreek and mint leaves to it. Fry till soft. Remove from the fire and cool. Grind into a smooth paste in a food processor.
Heat a deep, heavy-bottomed pan on a medium flame and add the lentils, ginger, garlic and tamarind pastes and bring to a boil, stirring frequently to prevent sticking. The consistency should always be like a medium-thick soup. Add a cup of water, the spice powder and coriander-fenugreek-mint paste you made earlier, salt if required and the chicken pieces. Mix well.
Simmer and cook till chicken is done. Add more water to maintain consistency.

Serve Dhansak hot with Brown Rice and Kachumbar salad or with steamed rice or roti/chapati/Naan/paratha.

Chicken Curry

Chicken Curry -

This most basic of chicken recipes is also one of the tastiest! Serve Chicken Curry with hot Chapatis (Indian flat-bread) or plain steamed rice.

Ingredients:

1 kg chicken pieces of your choice, skin removed

2 large onions sliced thin

2 large tomatoes diced

2 tbsps garlic paste

1 tbsp ginger paste

2 tsps coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp red chilli powder

2 tsps garam masala powder

4 tbsps vegetable/ canola/ sunflower cooking oil

Chopped coriander to garnish

Preparation:

Heat the oil in a pan and fry the onions till golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off fire.

Grind the onions into a smooth paste in a food processor. Remove into a separate container.

Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.

Heat the remaining oil again and add the onion paste. Fry for 2-3 minutes. Now add the tomato paste and all the spices. Mix well.

Fry the masala till the oil begins to separate from it.

Add the chicken to the masala and brown well.

Add 1 1/2 cup of hot water to the chicken, simmer and cover. Cook till the chicken is tender.

Garnish with chopped coriander and serve with hot roti/chapatis (Indian flat-bread), Naans (tandoor-baked Indian flatbread) or plain steamed rice.

Calcutta/Kolkata Chicken Biryani

Calcutta/Kolkata Chicken Biryani -

Check out the recipe of the authentic Kolkata Chicken Biryani.

Ingredients:

1.Fine Basmati Rice - 500 gm
2.Chicken - 1 kg
3.Onion - 200 gm.Made into a fine paste
4.Ginger - One 1 inch stick. Crushed.
5.Garlic - One 1 inch stick. Crushed.
6.Vegetable Oil - 2 tsp.
7.Salt, to taste.
8.Cumin powder
9. Kashmiri Mirch Powder
10.Coriander Powder
11. Turmeric Powder

Spice Ingredients:

1.Biryani Spices:
   Jaiphal-1 pc
   Joitri-1 pc
   Sa jeera-2 pcs
   Sa morich - 4-5
   Kali mirch -8-10
   Chota elaichi - 4 pcs
   Black cardamon - 2-3 pcs
   Cinnamon stick - Two 1 inch sticks
2.Ghee - 3-4 tsps

Procedure:

Prepare the chicken marinade by mixing above ingredients - 2 to 11. Keep aside for 2 hrs.

Cooking the rice:

1.Soak the rice in water for 30-40 mins.
2. In a deep heavy bottomed kadai, pour water to 80% of the level and heat it until it boils.
3. Once boiling - add the biryani spices,salt and ghee. Then add the rice
4. Parboil the rice i.e. to say, 60-70% boiling and drain aside the water.
The parboiled-scented rice is ready. Keep aside.

Cooking the chicken:

Ingredients:

1 medium sized onion
Garam masala powder - 1 tsp
Curd - 100 gms, whisked

Prepare a chicken curry with a thick gravy. The usual chicken curry preparation will be just fine.Separate the chicken from the gravy and keep it aside.

Layering and the "Dum".

Here comes the Biryani.

Ingredients:

1. Kewra Water - 1 drop
2. Rose Water - 1 drop
3. Meetha Itra - 1 drop
4. Ghee - 4 tsp. Melted.
5. Saffron strands soaked in hot milk.
6. Boiled Egg - Depends on the number of pieces.
7. Boiled Large Slice of Potato.
8. Chicken Pieces
9. Chicken Gravy
10.Parboiled Rice.

Method:

Coat a flat bottomed deep pan with some melted ghee.
Put a layer of chicken first
Then put a layer of rice. Add some saffron milk.potato slices and boiled egg.
Repeat the layering until the rice, chicken, eggs and potato is exhausted.
Now, add the ingredients - 1 -4.
Seal the pan with a cover and some atta(flour dough).
Set the oven on Low(SIM) and place a thick plate on the oven. The Biryani pan will be put on top of the plate so that it does not face the direct heat.
Leave it aside for 30 mins for best results.

Serving: Keep the biryani sealed until the plates have been laid out to serve. This ensures that the flavours remain intact.

Note: There are several ways by which you can customize the biryani. Using brown fried onions, dry fruits not only enhance the flavor but give the biryani a rich look. But the philosophy of cooking should remain the same as mentioned above, else it might become a pulao.

Chicken Popcorn

Chicken Popcorn -

Marinated chicken strips rolled in powdered cornflakes and deep fried.

Ingredients:

Boneless chicken breasts 2
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Crushed black peppercorns 1/4 teaspoon
Chaat masala 1 teaspoon + for sprinkling
Juice of ½ lemon
Egg 1
Refined flour (maida) 6 tablespoons
Cornflour/ corn starch 2 cups
Bread crumbs 1/2 cup
Oil to deep fry

Method:

Slice the chicken into thin diagonal pieces and further cut it into small pieces and place in a bowl. Add ginger-garlic paste, red chilli powder, crushed black peppercorns, chaat masala, lemon juice, egg, 3 tbsps maida and mix well.
Set aside to marinate for 10-15  minutes. Put cornflakes, remaining maida and breadcrumbs in a mixer jar and grind into a powder.
Heat sufficient oil in a kadai. Coat the chicken pieces with the cornflakes mixture and slide them in the hot oil. Deep fry till golden and crisp. Drain on absorbent paper. Sprinkle some chaat masala and serve hot.

Crispy Chicken

Crispy Chicken -

Marinated chicken cubes air fried till crisp.

Ingredients:

Boneless chicken 400 grams
Corn flakes 1 cup
Refined flour (maida) 1 tablespoon
Cornflour/ corn starch 1 tablespoon
Salt to taste
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli paste 1 tablespoon
Vinegar 1 teaspoon
Egg 1
Oil 1 tablespoon

Method:

Crush cornflakes in a blender. To make marinade, mix refined flour, cornstarch, salt, ginger paste, garlic paste, red chilli paste, vinegar and egg well.
Cut chicken into 2 inch cubes and add and mix well. Add oil, mix and refrigerate for 1 hour. Spread crushed cornflakes on a plate.
Coat marinated chicken pieces in it and place in air fryer container. Fit container in the stand and air fry at 180°C for 10 minutes. Serve hot.

Chicken Malai Kabab

Chicken Malai Kabab -

Boneless chicken pieces marinated with cheese and other spices, strung onto skewers and cooked.

Ingredients:

Boneless chicken ,cut into small pieces 4
Cream 1 cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Nutmeg powder a pinch
Green cardamom powder 1 teaspoon
Black pepper powder 1/4 teaspoon
Juice of 1 lemon
Salt to taste
Processed cheese,grated 1 cup
Cornflour/ corn starch 1 tablespoon
Oil to cook
Silver warq for garnish

Method:

Preheat the oven at 180° C. Place chicken pieces in a bowl, add ginger paste, garlic paste, nutmeg powder, green cardamom powder, black pepper powder, lemon juice and salt and mix well. Keep aside for 20 minutes.
Mash the cheese in a parat, add cornflour and mix well. Add the chicken and mix well.Add cream and mix lightly. Transfer into a bowl and keep aside to marinate for 1 hour.
String the chicken pieces onto skewers and place them on a baking tray, drizzle the remaining marinade on them and place the tray in the preheated oven.
Drizzle a little oil over the chicken and cook turning sides for about 20 minutes or till evenly golden. Transfer the chicken onto the serving plate, decorate with silver warq and serve.