Khus Khus Murg

Khus Khus Murg

Ingredients

Chicken - 3 pounds into bite size pieces

Turmeric Powder-1/ tsp

Lime juice-2 tsp

Red Onions -3  medium
Cloves-2
Cumin-1 tsp
Tomato paste -2 tbs
Fresh Tomatoes-2

To Grind 

Green Chili-2
Coriander leaves-1/4 bunch
Khus Khus-1/4 cup or a tad bit more soaked in water

Spice Powders

Chili powder-11/2 tsp
Meat Masala powder-2 tsp
Kashmiri Chili Powder-1 tsp

Salt to taste
Oil to fry 

Directions

In a kadai or a frying pan add enough oil to fry the onions, the actual recipe calls for deep fried onions.
I sauteed the onions till they were golden brown then added the cumin seeds,cloves,meat masala,garam masala,chili and kashmiri chili powders,fry for a minute or more then add the diced tomatoes followed  by the tomato paste.Fry till the oil separates.

To this add the ground paste of khus khus,green chili and coriander leaves and fry.

I had cleaned the chicken and marinated with some lime juice and turmeric powders.
Add the chicken to the masala making  sure to cook the chicken on low flame till done.Add about 1/4 cup of water or wait till the water comes out of the chicken.COOK TILL DONE!

Finally  garnish with some fried onions and coriander leaves.

*To make a slight variation add 3 tbs of heavy whipping cream to the same Khus Khus Chicken it will be creamy Malai Khus Khus Murg

Thanks for the special recipe courtesy of -Chef Jaspreet Nirula

Chettinad Chicken Fry with Fresh Coconut

Chettinad Chicken Fry with  Fresh Coconut 

INGREDIENTS

Chicken - 5 pounds with or without bones
Oil to fry
Salt to taste
Onions - 3 sliced lengthwise
Red chili- 2
Ginger and Garlic paste- 2 tbs
Turmeric powder-1/4 tsp
Green chili-2
Curry leaves few sprigs
Coriander leaves to garnish
Fresh coconut -2 tbs


Roast the following and dry grind 

Coriander seeds-2 tsp
Red Chili-3
Cumin seeds-1 tsp
Pepper powder-1 tsp
Fennel seeds- 1 tsp
Fenugreek -1/2 tsp

Grind the above into a fine powder.



Method

In a wok add enough oil fry the onions,red chili,curry leaves,add the ginger and garlic paste fry till u see the oil separate and the raw smell goes add the turmeric and the chettinad masala which was ground according to your spice level.

Fry for a couple more minutes,then add the chicken pieces to it and add salt to taste.Cook till the chicken is tender and the masala gets coated on each piece.Fry till all the liquid evaporates, now add the 2 tablespoons of fresh coconut,2 green chilis and a teaspoon of lemon juice.

Fry till it all comes together.Serve with some white rice!!Yummy Chicken Chettinad is ready to be served!

Chicken flavored with Cilantro and Mint

Chicken Flavored with Cilantro and Mint

Ingredients 

Chicken-4 lbs
Salt to taste
Curry leaves
Onion-1 sliced
Oil to fry 

Grind to a smooth paste for marinade

Onions-1 
Ginger - 2"
Garlic - 8 Pods
Mint leaves- 1 small bunch
Cilantro leaves- 1 bunch
Green Chili- 2
Curry leaves- 1 sprig 
Tomato -1
Turmeric- 1/2 tsp
Pepper Powder -1 tsp
Chili powder - 2 tsp (according to spice level)
Lime juice - 2 tsp


Method

• Cut the chicken in bite size pieces.
• I always do a mix of  bone in and  some boneless pieces.
• Grind the above ingredients into a smooth paste and marinade the chicken for a couple of hours.
• In a wok add  some oil,add the sliced onions and curry leaves wait for it to brown then add the marinated chicken ,check salt,cover  and cook for 20 minutes.
• The cooked chicken gives out a lot of water ,open the lid and dry fry the chicken till all the water evaporates and the masala sticks to the chicken .
• Very tender minty chicken is ready to be served with some Chappatis or Rice. 

Fennel and Chili Chicken Curry

Ingredients
Chicken- 3 lbs cut into pieces
Onions-3 minced
Ginger -2 inch minced
Garlic -8 cloves minced
Curry leaves- few sprigs

Fennel seed-1 tsp
Whole Red chilie -5( de - seeded)
Turmeric powder-1/2 tsp
Fennel powder-1 tsp
Gram masala powder-1/2 tsp

Other Ingredients
Coconut milk -1 can
water -1.5 cups
Salt to taste
Oil to fry
Cilantro leaves to garnish

Method
This is a quick and easy chicken curry .Take a chopper add onions,ginger,garlic and mince fine.
In a wok add 3 tbs olive oil or canola oil add the fennel seeds and whole red chili fry a minute or so add the minced onion,ginger,garlic followed by the turmeric and fennel powders and curry leaves.Fry for a few minutes.

Wash and rinse the chicken with some extra turmeric and salt drain and add to the masala pour approx 2 cups water let it cook for 20 minutes.Now add the coconut milk check for salt and add the garam masala for taste.Slow cook for another 10 minutes and garnish with some cilantro leaves.This curry goes well with   steaming hot white rice.

Chicken Pepper Fry

Chicken Pepper Fry

Ingredients

Boneless or Bone in Chicken pieces-3 -4 lbs
Red onions medium -3 sliced thin
Ginger & Garlic Paste-2-3  tsp (depending on your spice level)

Turmeric powder-1/2 tsp
Pepper Powder- 1  heaped tbs
Garam masala-1 tsp
Cumin Powder-1 tsp
Fennel Powder-1 tsp

Chili powder -1 tsp

Coriander powder -1 tsp


Green chilies-4 slit(optional)
Curry leaves-3 sprigs
Salt to taste
Cilantro for Garnish

OIL- for  frying
Salt to taste

Marinade for the chicken

Juice of 1 Lime
Salt to taste
Turmeric Powder-1/2tsp
Chili powder-1 tsp 
Coriander powder-1 tsp

Method

•  Clean the chicken,cut it into bite size pieces.
• Marinate the cut up Chicken for 3-4 hours in the refrigerator with the above ingredients for marinade.

• In a wok add  approximately 3 tbs Olive Oil add the onions fry it till it browns followed with the ginger and garlic paste, fry till the raw smell goes.

• Add the pepper powder, garam masala,cumin and fennel powders, green chilies,curry leaves fry for a minute or so adding 2-3 tbs water ,you will see the oil separate on top now add the marinated chicken, salt to taste cover and  cook on medium flame for 20 -25 minutes.                        

• Then open the lid check for salt  and open cook till all the water evaporates and each piece of chicken is coated with the spice and dry.

• Garnish with Cilantro leaves and serve hot with Roti or Rice!

Quick and easy Meatball

Meatball

Ingredients

Minced Meat - 2 pounds

Onion - 1 minced fine

Ginger and garlic paste - 1 tbs

Cilantro leaves chopped 1/4 bunch

Mint leaves few sprigs(optional)

Green chillies- 2 minced fine

Tomato ketchup-2 tbs

Salt to taste

Fennel seed powder- 1 tsp

Pepper powder -1/2 tsp

 Turmeric powder -1/2 tsp

Chile powder- 1/4 tsp(optional)

Garam masala-1/2 tsp

Egg -1 

Oil -2 tsp

Preparing the meatball

The meatball  can be made with Turkey,Lamb or Chicken mince .

• Take a bowl put the minced meat  add all of the above ingredients one after the other, mix it together, form the mixture into equal sized balls.
•  Take a non stick pan pour 2 tsp oil to coat the pan and add the meat balls and brown them well .
• Close the lid and cook for an additional 10 minutes on low flame ,open cook till all the water evaporates and meatballs are well coated with the spice.
• Meatballs are ready to be served with some rice pilaf or with some pita bread or can be added in pasta too!

Chicken Manchurian Dry Fry

                                                     Ingredients

                                                 For the marinade you will need

                                                       Chicken - 4 pounds

                                                    Ginger and Garlic paste

                                                          Eggs-2

                                                  Corn Flour -2 tbs

                                                  Rice flour-2 tbs

                                              Tomato ketch up- 2 tbs

                                                 Chili Powder-2 tsp

                                                 White Pepper Powder-1 tsp

                                                  Salt to taste

                                                      water -1/4 cup (approx)

                                                 Oil to Deep fry

                                                 For the sauce

                                            2-4 green chilies slit into 2                                     

                                          Ginger- 2 inch minced

                                          Garlic- 8 pods minced

                                            onions minced fine-2

                                            Soy Sauce- 2 tbs

                                              Maggie Chili sauce -1/4 cup

                                             Vinegar-1 tsp

                                               Sugar -1 tsp

                                        1 Bell pepper - cubed

                                        1 Bunch Spring Onions-chopped fine

                                               Cilantro leaves for Garnish

Method
Marinate the chicken with the ingredients listed above , Heat oil in a wok to deep fry the marinated chicken pieces,remove from oil and drain on a paper towel.In the remaining oil add the onions followed by ginger,garlic and chili saute for a few minutes and add the vinegar,soy sauce,sugar and some chili sauce boil for a few minutes and toss the deep fried chicken,bell pepper and the garnish and toss so that the sauce evenly coats the chicken pieces.Serve hot with Chinese fried rice or with Chinese noodles.

Murg Malai Tikka

Ingredients

Chicken Boneless  4 lbs (bite size)

Marinade

...............

1/2 C Cream

1 C Mint  and Coriander leaves

4 oz Cream Cheese

1 Tbs Garlic and Ginger paste

1 Tbs Lemon juice

2  cinnamon sticks

2  cloves

1 Tsp Chili Powder

1/2 Tsp Cumin Powder 

1/4 Tsp Turmeric Powder

Salt to taste

Blend the above ingredients to a smooth paste  add the marinade to the boneless chicken.

Let it marinade for 3 hours or more .  

Skew the chicken on to the skewers and grill to perfection or bake in the oven for 45 minutes at 350 degrees and broil for 8-10 minutes.

Grilled Green Mint Chillie Chicken

Ingredients

Chicken Boneless  4 lbs ( cut into bite size bites )

Marinade

...............

1/2 C yogurt

1.5 C Mint leaves

6-8 Green Chilies 

1 Tbs Garlic Powder

1 Tsp Ginger Powder or ground fresh 

1 Tbs Lemon juice

1  medium size onion(red)

2  cinnamon sticks

2  cloves

Salt to taste

Blend the above ingredients to a smooth paste  add the marinade to the boneless chicken.

Let it marinade for 3 hours or more preferably left overnight  in the refrigerator.  

Skew the chicken on to the skewers and grill to perfection!

Yummy Green Chicken bites ready to be served as an appetizer!

Chicken Curry with Eastern Masala

Ingredients

2 whole Chicken (cut into pieces)
3 large Onions chopped
2 - 3 Tomatoes diced
Curry leaves -handful
4 Green chillies
Ginger and Garlic paste 3 tbs
Oil to fry

Whole spices

Cardamom-4
Cinnamon sticks -3
Cloves -3
Bay leaf-2

To Grind

1/2 Cup fresh grated coconut
1tsp poppy seed(optional)
2 tbs coconut powder or 1/4 can of coconut milk add 1 cup water to it.
Masala Powder

2 tsp Chillie powder
2 tsp Coriander powder
2 tbs Eastern Chicken Curry masala
1/2 tsp Turmeric
1/2 tsp Pepper powder
1/4 tsp cumin powder
Salt to taste
Cilantro leaves for garnish

Method

• Wash the chicken thoroughly rinse with some turmeric and salt water and drain completely.
• In a kadai or a wok  heat olive oil over medium heat  add the whole spices,add onions and saute until lightly browned .
• Stir in all the masala powders and the ginger, garlic paste and fry till the raw smell goes (3-4 minutes)add the tomatoes,green chillies,salt to taste continue stirring and let it fry till the oil comes up .
•  Add the curry leaves and the chicken pieces let it cook for 15 minutes then add the ground coconut with poppy seed, coconut powder diluted with water and let the curry simmer for another 30 minutes till  the chicken pieces are cooked and curry comes to the right consistency.

• Check for salt and garnish with fresh coriander /Cilantro leaves

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