DESI STYLE CHICKEN CURRY

Hello everyone

My today's recipe is dedicated to non vegetarians who are big fan of chicken curries but don't like the lengthy preparation method. Today's recipe is no fuss, no marination, no tomatoes, no yogurt and Ofcourse no cream recipe but super delicious to relish on. Generally chicken, mutton, fish etc calls for extra oil than regular cooking that's why people hesitate to try curry dishes and end up with grill or baked ones. So I tried to come up with some healthy and lip smacking chicken curry recipe to be indulged without guilt. As I use only required amount of oil and no cream in my nov veg dishes too.

Step wise recipe is given below and hope you all will like it.

DESI STYLE CHICKEN CURRY 

Serves: 2-3

Time : 40 mins

Ingredients 

1/2 kg chicken , cubed ( I used boneless chicken breast)

2 big onions, thinly sliced

3-4 green chilies , broken in half

1/2 tsp cumin seeds

1-2 bay leaves

1/2 tsp turmeric powder

Salt to taste

1/4 cup green coriander leaves, finely chopped

For making paste:

8-10 cloves garlic

1 inch ginger, peeled and sliced

1 tbsp coriander powder

1/2 tsp garam masala powder

2 tsp Kashmiri red chili powder

1/2 tsp black pepper powder or corns

1 tsp cumin seeds

1 blade mace

1/4 tsp nutmeg powder

4 cloves

1 black cardamom

4-5 green cardamom

1 inch cinnamon stick

Method:

First of all make thick paste all the ingredients given under for paste section,using little water. Keep covered, aside for later use.

Now heat oil in a wok and add bay leaves and cumin seeds.  Let it crackle then add sliced onions and green chillies,fry till nice brown ( nearly caramalised).

Then add chicken and turmeric powder, fry on high flame to retain moisture in chicken stir repeatedly to avoid sticking to bottom and burning.

 Add prepared paste and some salt . Fry till chicken become almost tender and spices are nicely cooked and start leaving oil. Adjust seasoning and add water as per your choice of gravy consistency. 

let it cook, covered till chicken is nicely cooked .

Finally add chopped coriander leaves and mix well.

Now your tempting, lip smacking chicken curry is ready to serve with roti, naan or rice.

**You can increase or decrease water in curry according to your preference of consistency.

** Adjust chilies as per your taste.

This is very simple yet delicious dish , a must try for chicken lovers. I bet you will not get disappointed at all.

Enjoy it and please shower your precious comments and suggestions to this dish. I'll always appreciate your efforts to encourage my lil steps toward healthy cooking.

Happy cooking....

MUGHALAI CHICKEN CURRY WITH HEALTHY TWIST

Hello everyone

Few days back I made mughalai mushroom curry and it was a great hit at my place . Just like Mushrooms My kids are a big fan of chicken curries too. Even my fussy eater love to relish on different curries made with chicken as main ingredient . But as I never loved to repeat same typed recipes every time that's why keep on changing the base curries . This time thought to try my mughalai mushroom curry recipe with chicken but with some healthy twist as my kid don't like any dry fruits. So I use to substitute unhealthy or fatty ingredients with healthy dryfruits to give my dish richness as well as healthy touch. This was my first trial to mughalai chicken recipe but it turned out perfectly delicious and lip smacking. 

Stepwise recipe is given below, do try and don't forget to share your experience with me.

MUGHALAI CHICKEN CURRY

Serves : 4-5

Time: 45 mins ( leaving marination time)

Ingredients 

1 kg chicken breast , cubed ( I used boneless)

1 tbsp ginger garlic paste

1/4 cup tomato puree 

1 tbsp coriander powder

1 tbsp Kashmiri red chilli powder

2 tsp black pepper powder

2 tsp cumin powder

1/2 tsp honey ( as per taste, depend on tartness of tomatoes)

1 tbsp kasoori methi , crushed between palms

Salt to taste

Oil

2 tsp ghee

For marination:

1/2 cup thick yogurt ( curd), fresh

4-5 big onions, thinly sliced

1 tbsp garam masala powder

1 tbsp chicken masala 

1 tsp turmeric powder

3/4 cup green coriander leaves, finely chopped

1/2 tsp salt

For paste:

2-3 big tomato, roughly chopped

Handful of almonds ( you can also use cashew instead)

4-5 green chilies

For tempering:

4 green cardamom

4 clove

2 bay leaf

2 inch piece cinnamon

1 tsp cumin seeds

Method:

First of all fry sliced onions till nice golden brown and drain on a tissue paper. 

*Take care , not to burn onions otherwise your curry will become bitter.

Now marinate chicken cubes with all ingredients given under marination section. Cover and keep aside for atleast 1-2 hrs or maximum, overnight in fridge.

Now boil or cook all the ingredients given under for paste section till tomatoes are nicely cooked and mushy. Let it cool down and make smooth puree of it using minimum water. Keep aside for later use.

Heat oil and ghee in a wok, add all tempering spices and fry till aromatic. Now add prepared tomato puree , ginger garlic paste and tomato paste. 

Fry for 2-3 mins then add all dry spice powders . Fry till all spices are nicely cooked and it starts leaving oil. 

Now add marinated chicken along with all the marinate. Fry at high flame , stirring constantly till chicken pieces become white from all sides. 

Now lower the flame, add salt and cover to cook till chicken pieces are cooked and tender.

Add 1 - 1 1/2 cup water  and let it boil .

** Don't add too much water to gravy otherwise all the flavours will be killed. You can also serve it without adding water.

Now add kasoori methi and mix well. Cook for another 5-8 mins. 

Switch off the flame and add honey , mix well and your royal curry is ready to be served with roti/naan/paratha/kulcha or rice/pulao.

** If you don't want to use store bought tomato paste then can use 1 more tomato while making puree and skip tomato paste in your recipe. I added to give my curry a good colour as my tomatoes were not bright red.

* You can also use cashews instead of almonds if don't like almonds . As I added to make my curry more healthy for my kids.

This is not only delicious but Royal curry recipe to please your guests and family members on any special occasion. 

You can also prepare it for any get together or potluck party and earn everyone's praise.

Hope you all will love this delicious treat and will definitely give it a try. Please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

PAN FRIED CRISPY SPICY CHICKEN WITH SAUTÉED VEGGIES AND ONION OREGANO SAUCE

Hello everyone

Today I am having a very yummy cum healthy chicken platter to make your weekends. We generally prepare chicken curry then we have to prepare rice/roti to go with it. But what, when you don't want this regular combo yet wish to dig in some yummy chicken dish. Then this is perfect for you. Full of veggies and no more oil, yet super tempting and palatable dish to please your tummy in healthy way.

Step wise recipe is given below, do try and let me know too how's it turned out for you😊

PAN FRIED CRISPY SPICY CHICKEN WITH SAUTÉED VEGGIES AND ONION OREGANO SAUCE

Serves: 3-4

Time: 45 mins

Ingredients 

For chicken:

1/2 kg chicken  breast, boneless

1/4 tsp black pepper powder

1/2 tsp chicken masala powder

1 tbsp corn flour

1/4 cup bread crumbs

1/2 tsp lime juice

Salt to taste

Oil

For sautéed veggies :

2 medium carrots, cut in thin strips

3/4 cup French beans, cut in 2 inch pieces

2-3 spring opinion, cut in 1 1/2- 2 inch pieces

1 cup colored capsicum, cut in 2 inch slices

1/2 cup cabbage, cut in length wise strips

1/4 + black pepper powder ( as per taste)

1/4 tsp oregano

1/4 tsp chili flakes

Salt to taste

Oil

Method:

First of all cut chicken pieces in thin slices, horizontally and pierce the pieces with knife or fork so that they absorb flavours nicely. Now marinate it in all ingredients given under for chicken section except oil. Keep it for 20-30 mins for marination.

Heat some oil in a wide pan and place chicken pieces on it. Cover it with lid and let it cook on medium flame for 4-5 mins. Now open the lid and flip chicken pieces. If it released water then increase the flame to high to evaporate any liquid on pan. Again cover and cook till chicken is nice tender and golden. Flip in between to avoid burning and ensure even texture.

For veggies:

In a wok heat some oil and add carrots and beans. Saute for 2 mins then cover and cook for 2-4 mins or till they get cooked but remain crunchy. Now add all other veggies and saute for 4-5 mins. 

Add black pepper powder, oregano, chili flakes  and salt . Again saute for 2 mins and your veggies are ready to go on plate.

http://sonicuisine.com/2016/03/onion-and-oregano-sauce-for-sizzler-and.html

For serving:

Either plate it on cabbage leaf or on sizzler plate to serve as sizzler or simply spread veggies on a plate then place chicken piece on it and finally pour some onion oregano or any sauce of your choice on it, that's it. 

You can use any veggies of your choice. I kept my veggies little crunchy but if you like fully tender veggies then cook covered for some more time.

Enjoy your healthy cum yummy chicken platter in different way.

Hope you all will definitely give it a try and believe me , you will never regret. So what's you waiting, let's start. Please share your experience with me and your valuable comments and suggestions are always welcomed😊.

Happy cooking....

CHICKEN MASALA CURRY

Hello everyone 

Chicken curry ....this name brings  strong craving for it to chicken lovers . So today I am here with a very easy and no more fuss chicken curry recipe. Hope you all will definitely love it. It is neither loaded with loads of butter or cream nor needs special technique or utensils yet super yummy spicy curry to relish on. Do try this scrumptious chicken curry recipe and let me know too , how's it turned out for you. I bet ,you will not regret😊.

Stepwise recipe is given below.

CHICKEN MASALA CURRY

Serves: 4-5

Time : 1 hr

Ingredients 

1 kg chicken breast, cubed

3 medium onions , thinely sliced

4-5 green chillies, broken in halves

2 tbsp ginger garlic paste

3 medium tomatoes, finely chopped

2 tbsp chicken masala powder
1 1/2 tbsp coriander powder
1 tsp kashmiri red chilli powder
1/2 tsp black pepper powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp kasoori methi, crushed between palms
Salt to taste
Oil

To make puree:

2 medium onions, roughly chopped 
1 tsp cumin seeds
2 green cardamoms

For marination:

1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp salt

For tempering:

4 green cardamom
4 cloves
2 inch cinnamon stick
1/2 inch mace
1 bay leaf

Method:

First of all marinate chicken pieces with spices given under marination section. Keep it for 20-30 mins for marination.

Make puree of ingredients given under puree section and keep aside for later use.

Take all dry spice powders in a bowl and add 1/3 cup water to it. Mix well and keep aside for later use.

Heat oil in a big wok, add all spices of tempering section, saute for 2 mins till they become aromatic. Then add onions , green chilies and little salt.

 Saute till onion become light golden, add ginger garlic paste and saute for 2 mins. 

Now add soaked spices powders in it and fry till it starts releasing oil. 

Now add prepared puree and again fry till it starts leaving edges of the wok and raw smell of onion goes off.

Now add chicken cubes , fry on high flame for 5 mins stirring continuously to avoid sticking to bottom, till it become white from all sides.  Now lower the flame ,cover the wok and let chicken to cook for 12-15 mins or till chicken pieces become nice tender and soft, stirring occasionally. 

When chicken become nicely cooked and tender then add chopped tomatoes ,fry till raw smell of tomatoes goes off. 

 Now add water as per your choice of gravy consistency, adjust salt. 

Let it boil then add kasoori methi and simmer for 5 mins, and done. 

Your yummy home style chicken masala curry is ready to serve with roti , naan or rice.

Hope you all will like my little initiative towards healthy and easy cooking so please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

SIMPLE AND QUICK EGG CURRY

Hello everyone 

Though I am not a very big fan of non veg but always liked eggs and could rely on it for each meal . Unfortunately few years ago I developed allergy to it so left having it but my son like omelette too much and hubby too likes egg stuffs. So for them I used to cook these. Omelette is generally cooked every day at my place but other varieties are rarely cooked because of me. So thought why to torture them for my problems and planned to serve them some thing different than daily routine and quick too , in order to save some time for mine preparation too. This is so quick yet yummy curry recipe you can prepare in jiffy. 

Recipe is given below, do try and let me know too how's it turned out for you.

SIMPLE AND QUICK EGG CURRY

Serves: 2-3

Time: 25-30 mins

Ingredients 

4-6 eggs

3-4 medium onions, finely chopped

3-4 green chilies, broken in halves 

2-3 medium tomatoes, finely chopped

1 tsp ginger garlic paste

1/2 tsp turmeric powder 

2 tsp chicken or egg curry masala powder

1/4 tsp garam masala powder 

1/2 tsp Kashmiri red chilli powder

1/2 tsp cumin seeds

1/4 tsp asafetida 

1/4 cup green coriander leaves, finely chopped 

Salt to taste

Oil

For tempering

1/2 inch cinnamon stick

2 green cardamom

2 cloves

Method:

First of all hard boil eggs in salty water , let it cool and peel it. Now heat some oil in a pan and fry eggs till golden brown on all sides. Keep aside for later use.

Now heat oil in a wok and add asafetida and cumin seeds. Let them crackle, add chopped onions and chillies, fry till light golden. 

Now add ginger garlic paste and saute for 2 mins. Add turmeric, Kashmiri red chilli powder, garam masala  and chicken/ egg curry powder, saute for a minute . 

add chopped tomatoes with some salt. Let it cook till tomatoes become mushy and spices are well cooked. Now switch off the flame and let it cool a little. 

Now make its puree using little water. Again heat little oil in the same wok and add tempering spices, fry till it become aromatic. Now add prepared puree and some water according to your preference of gravy consistency. 

Adjust salt and let it boil. Now either pour this on eggs or put eggs in curry and garnish with coriander leaves. 

Your delicious egg curry is ready to be served with roti, naan or rice. 

You can also poke boiled eggs  with knife or skewer to get curry infused in it. Or cut eggs in half and pour curry over it while serving to make it more presentable.

Enjoy this tempting and quick dish with your family and pals. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....