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Chicken with curry leaves

It’s very often that your family often complains about the regular boring chicken curry you make but when a beautiful soothing green gravy is served to them they are sure to relish it! This recipe not only looks beautiful but it’s a great way to serve your family the goodness of curry leaves. You can also try the Cilantro Chicken recipe which is equally good and packed with health benefits. Curry leaves or Kadi Patta or Narasingha Paat in Assamese is one of the common seasoning ingredients that is added to almost every dish to enhance its taste and flavour in South India but it has limited use in the North and Eastern part of India. I used to earlier use it only while preparation Sambhar or for seasoning regular daal. While my Mother in Law prepares a very aromatic curry with Lentil dumplings or else make pakoda’s/ fritters. I have added this beautiful ingredient to make a chicken curry which is delicious and equally has a lot of health benefits for toddlers as well as adults! Curry leaves lower your blood sugar levels by affecting the insulin activity as it’s often recommended to add curry leaves to all your meals or have one or two leaves on empty stomach daily. Curry leaves is also known for its ability to control anemia, protect you from liver and heart disease, improve digestion, relieve in diarrhoea, reduce side effects of Chemotherapy, clear nose and chest congestion apart from its numerous benefits to your skin and hair. Adding this magic ingredient to your diet thus becomes important. If you have a fussy toddler like mine at home or a picky husband then this chicken curry is a saviour. Try it out and do let me know how it turned out by leaving your comments below!

Preparation Time : 30 minutes

Serves : 4-6 persons

Ingredients :

Chicken : 500 grams (cut into small pieces, you can use both boneless or with bone)

Curry leaves : 10-15 strands or 1 cup

Refined / Olive oil : 6 tablespoons

Ginger paste : 2 tablespoons

Garlic paste : 3 tablespoons

Onion : 1 large sliced

Onion paste : 1/2 cup  (about 2-3 onions)

Water as required

Salt as per taste

Turmeric powder : 1/4 teaspoon

Green Chili : 2 (optional, if you are cooking for toddlers)

Garam Masala powder : 1 tablespoon

Black pepper powder : 1 teaspoon  (or according to your taste) (optional, if you are cooking for toddlers)

Method:

In a grinder, make a smooth paste of curry leaves by adding a little water. Keep aside. Dont worry if the colour of the paste turns into dark blackish green.

Heat rest oil in a pan, add the ginger, garlic, onion paste and sauté till golden brown on medium heat. Add in the sliced onions, turmeric powder, Garam Masala powder, salt, green chillies and saute until the mixture starts leaving oil. This will take about 4-5 minutes.

Add the chicken and sauté for 5 minutes. Cover and cook for 5 minutes on medium flame. Now add the curry leave paste, freshly grounded black pepper powder and water as required for the gravy. Cook covered till the chicken is fully done.

Garnish with fresh curry leaves. Serve hot with rice or appam.

Chicken Clear Soup

Whenever we are out for Lunch or Dinner with my Sister in Law’s family, the first thing she would order is Chicken Clear soup till the rest course is finalised. And then when the soups arrives, I rather find it surprising when I see my Sister in Law, her 4 year old daughter and her husband relishing the soup! Like Clear Soup really!!! Surprised to the fact that me, my husband and ofcourse my toddler joining the team are not very big fan of soup especially when it comes to clear soups! So I always find it a bit sceptical when I see people enjoying their bowl of hot clear soup!

Well, with this recipe I believe I have started loving soups owing to its health benefits and ease of cooking! Not always though! This bowl of steaming hot soup can be served before lunch or dinner…winter and rainy evenings are a perfect match! Well for soup lovers like my Sister in Law it’s a anytime dig on recipe! Try out my version of the classic chicken clear soup recipe and I’m sure you are surely gonna enjoy!
Preparation Time : 20 minutes

Serves : 4-5 persons

Ingredients :

Chicken : 250 grams

Bay leaf / Tejpatta :  1

Cinnamon / Dalchini : 1 stick

Cardamom / Elaichi  :  2

Cloves / Laung  : 3-4

Whole Pepper corns / Kali mirch sabut :  1 teaspoon

Coriander / Dhania seeds : 1 teaspoon

Ginger Garlic paste / Adrakh Lasun paste : 1 tablespoon

Onion : 1 large

Green chillies : 2-3 (optional)

Carrot :  1 medium (optional)

Cabbage : 1 cup  (optional)

Salt as per taste

Water as required

Fresh Coriander / Dhania patta : 1 small bunch

Lemon juice :  2 tablespoons

Refined / Olive oil : 1 tablespoon

Method :

In a pressure cooker heat oil. Add in the bay leaf, cinnamon, cardamom, cloves, pepper corns, coriander seeds, ginger, garlic, green chillies, onions, carrot, cabbage, salt, chicken and 3 cups water. Saute for 2-3 minutes till the onion caramelises and then pressure cook for 5-6 whistles. Turn off the heat and let the pressure subside.

Now remove the meat from the chicken pieces using a fork and your hand. Be careful as the chicken pieces will be hot. Put the boneless or shredded chicken in a bowl and keep aside.
Strain rest of the soup using a strainer and again put it back in the cooker. Add in the boneless chicken bits. Turn on the heat and boil for the strained soup for another 5-10 minutes. Remove from heat. Add in the chopped  coriander and lemon juice.Mix well.

Serve hot in a soup bowl. Relish as an appetizer or serve with brown bread, roti or steamed rice to relish as a full meal!

Mutton Do Pyazza 

Surprisingly I have never tasted mutton as from childhood I was only a fan of Chicken. However after marriage I started preparing Mutton delicacies as it was my Husband’s favourite protein!  Even though I don’t taste my mutton dishes, my husband, my mother in law and now my 20 months toddler loves the ways I cook mutton. Well this time it’s the traditional Mutton Do Pyazza i.e. braised mutton with onion two ways! The more slowly you cook the meat the more succulent and juicy the meat becomes! This recipe goes very well with Ghee Rice, Pulao or Roti! Try out this recipe and lemme know how it tasted!

Preparation Time : 1 hour to 1 and half hour

Serves : 4-6 persons

Ingredients :

Mutton / lamb : 1 kg (cut into small pieces)

Red onions : 4-5 large

Garlic paste : 12-13 cloves

Ginger paste : 2 tablespoons

Red chillies : 2-3, * You can add more if you want a fiery curry

Cloves / Laung : 8-10

Black cardamom /Badi Moti Elaichi : 2-3

Cinnamon / Dalchini : 1 stick

Salt as per taste

Turmeric powder: ½ teaspoon

Cumin powder : 2 teaspoons

Mustard oil : 4 tablespoons

Water as required

Method :

Wash and clean the meat pieces well and marinate it with salt, turmeric powder and one tablespoon of mustard oil. Cover it and keep aside.

Meanwhile finely slice two large onion. Soak the red chillies in warm water for 15 minutes.

Lightly roast the cloves, cardamom and cinnamon in a non stick tawa or pan and  grind them to a fine powder using a mixer grinder or the traditional mortar and pestle. Seperately gring the red chillies to a fine paste.

Now in a deep bottom vessel, heat the mustard oil till it reaches its smoking point.Add the finely sliced onions, saute for a while till it becomes translucent. Add the ginger and garlic paste and saute on medium heat.

Now add the red chilli paste and ground spice powder, saute for a minute and add the meat pieces.

Braise the meat on high heat, till the rawness of the meat disappears. Cook the meat on medium heat for around 5-8 minutes. When the meat releases a little water add in the cumin powder and continue cooking the meat on low flame till the oil from the masala comes out. Keep mixing occasionally so that the Masala does not burn and stick to the pan.

In another pan add a tablespoon of mustard oil and saute 2-3 finely sliced onions, a pinch of sugar and a pinch of salt till the onion caramelises.

Now add hot water to the mutton pieces just enough to cover the meat pieces.

Cover and let it simmer for half an hour or more till the meat is tender and cooked throughly. Many people switch to the pressure cooker to fasten the cooking process but believe me the taste and aroma of slowly cooked meat in a pan is just delightful.

Once the meat is cooked nicely then stir in the caramelised onions and simmer for 2 minutes.

Serve hot with Ghee Rice, Roti or Pulao!

Fried Fish with Onions and Capsicum 

Being an Assamese I love fish! Keeping the health point in view, often I steam or bake fish for my family! But sometimes there is nothing like fried fish! For this recipe you can use any small whole fish Lasun, Bhangun, Boriola, Puthi  (Swam / Ticto Barb) etc. In case you don’t get the same you can use any small fish available in your region. Fried fish is a perfect easy appetizer too!

Preparation Time : 15 minutes
Serves : 3-4 persons

Ingredients :

Small fish : 6-8

Turmeric / Haldi powder : 1/4 teaspoon

Mustard oil : 1/2 cup

Baking soda : a pinch (optional)

Salt as per taste

Capsicum / Bell pepper / Shimla mirch : 1, large

Onion / Pyaaz : 3, large

Black pepper powder / Kali mirch : 1/4 teaspoon

Green Chili / Hari mirch : 1, finely chopped

Method :

Wash and clean the fish properly. Use your fingers to dig out the intestines and blood. Apply salt and rub on a coarse surface till you feel all the scales are removed. Rinse in running water. In a bowl marinate the fish with salt, baking soda and turmeric powder.

Roughly slice the onions and capsicum. In a pan or kadhai, heat 2 tablespoons oil, stir fry the onions and capsicum for 2-3 minutes on high flame. Season with salt and pepper powder. Add in the finely chopped Green chillies and keep aside. *Don’t overcook, the crunch of the onions and capsicum lends a beautiful flavor.

Heat the rest oil in a kadhai or pan and deep fry the marinated fish till golden brown. This will take around 2 minutes on each side. Drain excess oil in a kitchen towel. 

Garnish the fish with enough stir fried onion and capsicum. Serve hot. 


Chicken satey sticks with Tomato and Capsicum 

This is a easy recipe for marinated chicken, tomato, onion and capsicum cooked on skewers on the grill. These are the perfect appetizer to serve with drinks to your guests. I’m sure your family will love them!

Preparation Time : 30 minutes

Marination Time : 1-2 hours

Serves : 3-4 persons

Ingredients :

Boneless chicken : 200 grams, cut into small cubes

Tomato : 1, cut into cubes

Capsicum : 1, cut into cubes

Onion : 1, large, cut into cubes

White vinegar : 1 teaspoon

Peanut butter : 1 tablespoon

Gram Flour / Besan : 1 tablespoon

Yogurt / Dahi : 1 tablespoon

Garam Masala : 1/2 teaspoon

Red chilli powder : 1/4 teaspoon  (optional)

Salt as per taste

Refined oil as required for basting

Method :

In a bowl take the Besan, Yogurt, Peanut butter, 1 tablespoon Refined oil, white vinegar, Garam Masala, salt and red chili powder. Mix well. Add in the diced chicken, tomato, onion and capsicum. Marinate for about 1-2 hours. *You can even marinate it overnight and keep it in lĺllolĺpthe refrigerator.

Heat a tawa or grill pan. Arrange the chicken, tomato, onion and capsicum pieces on skewers. Place it in the grill pan and drizzle some oil. Grill both the sides till you get a beautiful charred colour. Bast / brush with some oil in between if required. You can also use an outdoor or electric grill for the same.

Serve hot with Mint and Yogurt chutney.

Egg Do Pyazza 

Well you must have heard of Chicken Do Pyazza or Mutton Do Pyazza which is essentially a preparation with onions two ways. This egg curry is my take on the same for people who relish thick gravies with roti or rice preparations. Try it out!

Preparation Time : 15 minutes
Serves : 2-3 persons

Ingredients :

Egg / Anda : 3 Boiled

Onion / Pyaaz : 2 big, roughly sliced, 1 big, pureed

Tomato : 1, finely chopped

Garlic paste : 1 teaspoon

Salt as per taste

Turmeric powder / Haldi : 1/4 teaspoon

Garam Masala powder : 1 teaspoon

Cumin / Jeera powder : 1 teaspoon

Coriander / Dhania powder : 1 teaspoon

Green Chili : 1 roughly chopped

Water as required

Refined / Mustard oil : 3 tablespoons

Method :

Make small cut marks in the eggs and sprinkle salt and little turmeric powder. Heat oil in a pan or kadhai and fry the eggs till golden brown. Keep aside.

In the same oil, add the chopped tomatoes, onion and garlic paste. Sauté for 1 minute and cover cook for 2 minutes till the tomatoes are fully cooked.

Add in the dried spices, Jeera powder, coriander powder, Garam Masala powder and salt. Mix well. Add 2 tablespoons of water if you fill the Masala is sticking to the pan.

Saute for 1 minute and add the sliced onions. Sauté till the onions are fried nicely. Add the eggs, chili and 1/2 cup water. Let it simmer for 2-3 minutes and then turn off the flame.
Your egg Curry is ready. Garnish with coriander and serve hot with rice or roti.

Veggie Omelette 

There are surely a lot of Omelette lovers out there! I love Omelette sunny side up and full of veggies. Just have it with bread or Roti for a quick wholesome meal!

Preparation Time : 10 minutes

Serves : 1-2 persons

Ingredients :

Egg : 3

Tomato : 1, cut into rings

Onion : 1, chopped

Capsicum : 1/2, cut into rings

Green chili : 1, finely chopped

Refined oil : 2 tablespoons

Salt as per taste

Pepper powder : 1/4 teaspoon

Method :

Heat oil in a non stick pan. Carefully place the tomato and capsicum rings. Slowly add the chopped onion and Chilies. Toss lightly.

Slowly break the eggs and carefully pour it into the pan one by one without breaking the yolks. Cover and cook for 1 minute. Season with salt and pepper powder.

Enjoy your veggie Omelette with bread or Roti.

Chicken Fry

If you love eating Chicken then this simple and quick chicken Fry recipe is a must try for you this weekend. It is a perfect appetizer when served with some ketchup or Chili mayo dip! Try it out!

Marination Time : Minimun 30 minutes

Preparation Time : 15 minutes
Serves : 4-6 persons

Ingredients :

Small Chicken Pieces: 500 grams. (You can use both Boneless or with Bone)

Soya sauce: 1 tablespoon

White vinegar : 2 tablespoons

Green Chilli paste / sauce : 1 teaspoon (optional)

Ginger garlic paste: 2 tablespoons

Onion paste : 1 tablespoon

Egg: 1

Cornflour : 2 tablespoons

Salt as per taste

Pepper powder : 1/2 teaspoon

Refined for deep frying

Method :

In a bowl take the chicken pieces and add all the ingredients with 2 tablespoons vinegar and 1 tablespoon soya sauce except Cornflour and oil.

Mix well and let it marinate for 2-3 hours. Minimum Marination of 30 minutes is required if you are in a hurry.

Now add the Cornflour and mix well. Heat oil in a Kadhai or pan, add the chicken pieces one by one and deep fry in medium heat until golden brown. Drain excess oil in a kitchen towel.

Garnish with spring onions and serve hot with ketchup or Chili mayo dip!

#chickenfry #quickchickenfryrecipe #easychickenfryrecipe

Chili Chicken Gravy

Love Chinese? Love Chili Chicken? Why order from outside. Prepare this delicacy at home by following these easy steps! Treat yourself and your loved ones! Serve with Fried rice or Hakka Noodles.

Marination Time : Minimun 30 minutes

Preparation Time : 30 minutes

Serves : 4-6 persons

Ingredients :

For marinating chicken :

Chicken : 300 grams  (*You can use either boneless chicken or with bones)

Egg : 1

Ginger garlic paste : 1 tablespoon

Salt as per taste

Pepper powder : 1/4 teaspoon

Cornflour : 2 tablespoons

Soya sauce : 1 teaspoon

Chili sauce : 1 teaspoon

White Vinegar : 1 tablespoon

Refined oil for deep frying

For gravy :

Garlic : 4-5 cloves, finely chopped

Onion : 3-4, diced

Capsicum : 1, diced

Green Chili : 3, slited

Soya sauce : 1 teaspoon

Chili sauce : 1 teaspoon

White Vinegar : 1 teaspoon

Tomato sauce / ketchup : 2 tablespoons

Red chili flakes : 1 teaspoon  (optional)

Pepper powder : 1/4 teaspoon

Salt as per taste

Water as required

Refined oil : 2 tablespoons

Spring onions : 1/2 cup

Cornflour : 2 tablespoons

Method :

Cut chicken pieces into small cubes. In a bowl add the chicken, egg, ginger garlic paste, soya sauce, chili sauce, vinegar, pepper powder and salt. Mix well and keep aside or in the refrigerator for minimum 30 minutes to 2-3 hours. Take the marinated chicken and mix in the cornflour.

Heat oil in a kadhai or pan and deep fry the chicken pieces till golden brown. Drain excess oil in a kitchen towel and keep aside.

Heat 2 tablespoons oil in a kadhai or wok and saute the garlic and onions for a minute. Add in the green chillies and capsicum. Stir fry on high flame. Add in the salt, tomato sauce, chili sauce, vinegar and pepper.

In a bowl take 1 cup of water and mix in the cornflour and soya sauce. Add this mixture into the wok and stir for 1-2 minutes till the cornflour thickens. Add little water if you want a thinner gravy. Mix in the fried chicken pieces. Cover and cook for 2 minutes. Mix in the red chilli flakes and spring onions. Remove from flame.

Serve hot with steamed Rice, fried rice or Hakka Noodles.

#chilichicken #chilichickengravy #quickchilichickenrecipe #easychilichickenrecipe

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