QUICK & EASY CHICKEN CURRY !!!!!

My today's recipe is from NDTV COOKS. Really easy peasy chicken curry. 

INGREDIENTS-

chicken - 1 kg
onion(paste) - 3 large
tomatoes (pureed) - 2 large
ginger-garlic paste - 2 tbsp
coriander powder - 2 tsp
cumin powder - 2 tsp
turmeric owder - 1/2 tsp
red chilly powder - 1/2 tsp
garam masala powder - 1 tsp
oil - 2 tbsp
salt to taste
chopped coriander leaves for garnishing

Method

Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.

Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

Add chicken pieces into the masala. Stir well and cook till they are golden brown.

Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

Garnish with chopped coriander and serve.

HAPPY COOKING :))))))

CHICKEN HOTDOG !!!!!!

I am really happy to say that this hot dog is prepared by my son. He started showing his interest in cooking when he is 3 yrs old & started helping me when he is only 8 yrs old. He also loves to do experiment in cooking. He invented his own recipes like Lays chat etc. He makes delicious ambuli pachchudi which is very popular among amchis. He helps me in baking cake also.

INGREDIENTS:-

hot dog bun - 2
chicken sausages - 4
tomatoes, sliced as halves - 2
onions - 1 ( optional ) ( i skipped this)
mustard sauce - as required
mayyo garlic sauce - as required
red chilly sauce - as required
tomato ketch up - as required
processed cheese - as required.

METHOD;-

1. Microwave chicken sausages on high for 1 min.
2. Cut the hot dog bun horizontally & place processed cheese slices & 2 sausages . Close the bun & m/w it for 1 min or till the cheese melts.
3. Now take out the sausages. Place tomato & onion slices on the melted cheese & then sausages.
4. Now add all type of sauces & close it with upper bun.
5. Enjoy your easy, quick & simple chicken hot dog.

                   (my son is eating self made chicken hot dog )

                                      (he is posing :D )

HAPPY COOKING :))))))

EASY BUTTER CHICKEN - 2 !!!!!!!!

My today's recipe is from the blog TASTE. Must say this is easiest butter chicken recipe & a must try recipe. Goes well with rotis/rice.

INGREDIENTS:-

• 1/2 cup plain Greek-style yogurt
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, finely grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/4 teaspoon chilly powder
• 600g chicken thigh fillets, trimmed, cut into 3cm pieces
• 1 tablespoon vegetable oil
• 20g butter
• 1 brown onion, halved, thickly sliced
• 410g can tomato puree
• 1/2 cup chicken stock
• 1/2 cup thickened cream

METHOD:-

1. 1.Place yogurt, garlic, ginger, cumin, coriander, garam masala and chilly powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. 2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
3. 3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

HAPPY COOKING :))))))

QUICK & EASY CHICKEN TIKKA MASALA !!!!!!

My today's recipe is from the blog JAALI BEAN. Thanks to Jaali Bean for this quick & easy recipe.

INGREDIENTS

1 lb of boneless skinless chicken thighs, cut into 1 inch chunks

Marinade for Chicken:

• 2 heaping TBS plain yogurt
• Juice from ½ lemon
• ½ tsp turmeric powder
• ¼ tsp cayenne pepper (or less if you want a milder dish)
• ¼ tsp black pepper
• ¼ tsp garam masala (an Indian spice blend available at most supermarkets and on line)
• a pinch of salt
• 
  

Ingredients for the sauce (“the masala”):

• 1 TBS vegetable oil
• 1 TBS butter
• 3 cardamom pods, smashed lightly (optional-not necessary if you have garam masala but I add it)
• 2 cloves (optional-not necessary if you have garam masala but I add it)
• 1 inch stick of cinnamon
• 1 large onion (preferably sweet), finely diced
• 1 tsp salt (or to taste)
• 1 TBS grated ginger
• 1 TBS crushed garlic
• 1 TBS ground cumin
• ½ TBS ground coriander
• ¼ tsp cayenne pepper (or more if you want it spicy)
• 4 plum tomatoes, pureed (or you can use a 14.5 oz can diced tomatoes)
• 2 TBS tomato paste
• 1 cup of water
• 1 TBS brown sugar
• ½ tsp garam masala
• 2-4 TBS heavy cream
• small handful of cilantro leaves, chopped for garnish

METHOD

1. Combine ingredients for marinade in a large glass bowl, add chicken and allow to marinate while you get on with the sauce.
2. In a large pot, heat oil and butter over medium heat and add the cardamom, cloves and cinnamon. Cook for 20-30 seconds or until lightly fragrant (do not burn!).
3. Add the onion and salt. Cook over medium heat and stir frequently. Cook until the onions are a light to medium brown colour.
4. Add the ginger and garlic and cook for 1 minute over medium heat, or until lightly fragrant.
5. Add the coriander, cumin, cayenne, tomatoes and tomato paste. Cook until the fat starts to leave the spice paste (you will see little pools of liquid on the top or on the sides). Some of the liquid from the tomatoes should have evaporated leaving a thick mixture.
6. Add the chicken to the same pot and cook until the outside is no longer opaque. Add garam masala, brown sugar and enough water to cover the chicken. Cook covered on medium low for 20-25 minutes, until the chicken is meltingly tender. The sauce should be the consistency of a pasta sauce. Add water or turn up the heat to reduce the sauce as necessary before going to the next step.
7. Turn heat to low and add cream. Check the seasoning. If it is flat, add more salt, garam masala, brown sugar or cayenne.
8. (Optional) Remove cardamom, cinnamon stick and cloves.
9. Garnish with chopped cilantro and serve with Basmati rice or naan.

HAPPY COOKING :))))))

CHICKEN GHEE ROAST !!!!!

 I adapted this recipe from SEEMA'S DINE DEVINE. And my son told me it tasted great !

 INGREDIENTS:-

CHICKEN - 1KG

CURDS - 1/2 LTR

GARLIC- 15 FLAKES

RED LONG CHILLIES(KUMTE)- 2 HANDFUL

GINGER GARLIC PASTE -2TSP

TURMERIC POWDER-1/2 TSP

JEERA-1TSP

SALT TO TASTE

GHEE-200 GMS

 METHOD:

1.Marinate the chicken with salt,turmeric powder and ginger garlic paste.keep it aside for 1/2 an hr.

2. Slit the chillies and collect only broken chillies and discard the seeds.now boil the chillies for 5 minutes,drain and wash it twice and squeeze out the water and keep aside.

3.Boil the curds for 2-3 minutes,drain it and discard the water.collect thick portion of curds and keep it aside.

4.Paste the boiled and washed chillies,thick curds,garlic and jeera to a smooth paste.

5. In a pan heat ghee and fry the ground paste until it becomes dark brown.

6. Add the marinade chicken cover and cook till done.

7. Delicious ghee roast is goes well with neer dosa or steamed rice.

 

HAPPY COOKING :)))))) 

SHAHI CHICKEN KORMA !!!!

INGREDIENTS:-

500 gm chicken( preferably boneless)
10 Cashew Nuts (chopped)
5 Almonds (chopped)
3 tbsp Clarified Butter
½ tbsp Garam Masala
3 Onions (chopped)
8 Garlic Cloves (crushed)
1 tbsp Coriander Powder
1 tbsp Red Chili Powder
1 tbsp Turmeric
½ tsp Lemon Juice (fresh)
1 cup Yogurt (fresh and thick)
1 inch of Ginger (grated)
½ cup Coriander Leaves (chopped)

METHOD:-

1. Beat the yogurt well and mix chicken, turmeric and salt.
2. Marinate for 20 minutes.
3. Heat clarified butter or ghee in a pan and fry onion, garlic and ginger for a minute.
4. Add coriander powder and red chili powder, fry for a few seconds.
5. Now, add the marinated chicken and fry for 10 minutes on a low flame.
6. Add 2 cups of water and stir it.
7. Cover it tightly and cook for 35 minutes on a low flame.
8. Now, add garam masala and dry fruits. Mix it well.
9. Garnish with coriander leaves.

HAPPY COOKING :)))))))

BUTTER CHICKEN !!!!!

BUTTER CHICKEN....I think there s no other better way to eat chicken than this :D (just joking). Actually i never cooked chicken before. But my son is very much fond of chicken dishes especially Chicken Lolly pop. So, i was thinking to prepare some easy chicken dishes for him. So, i googled for the recipes and i found this recipe. Believe me, this is the easiest recipe and my son and his frenzz liked it very much. And here it is...

INGREDIENTS:-

chicken pieces - 1 and 1/2 cups
onion - 2 medium
tomato, ripe - 1 big
almonds - 10
cashews - 3
ginger-garlic paste - 2 tsp
garam masala - 1/2 tsp
pepper pow - 1/2 tsp
chilly pow - 2 tsp
turmeric pow - 1/4 tsp
coriander pow - 2 tsp
curd - 2tsp
water - 1 and 1/4 cup
oil coriander leaves, chopped - 1 tbl sp ( for garnishing )

METHOD :-

1. Clean chicken pieces. (Small boneless pieces of chicken will be good)
2. Peel almonds, chop onions.
3. Grind together tomato+almonds+cashew nuts together in 1/2 cup of water.
4. Heat lil oil in a pan, saute onions till transparent.
5. Add ginger-garlic paste.
6. Stir well and add all powders.
7. Stir for few seconds and soon add chicken pieces with salt.
8. Mix well until the chicken pieces are coated with the masala and continue doing this until the colour of chicken start changing.
9. Pour the tomato-almond-cashew solution into this with curd and remaining water.
10. Check salt and allow to cook until the chicken is done.
11. When it cooked well and oil separates, remove from the fire.
12. Put 1 tbl sp butter and corr leaves on the top.
13. Serve hot.

HAPPY COOKING :)))))

and here's a tip:-

You don't  eat chicken and you want to know whether the chicken is properly cooked or not then what will you do???...Take a fork and prick it in the middle of chicken piece. If it is white in the middle and we can cut it easily into 2 parts using that fork means chicken is properly cooked.