CHICKEN GREEN GRAVY RECIPE

Ingredients:

Chicken: ½ kg
Oil: 1tbspn
Butter: 1tspn (optional)
Ginger-garlic paste: 1 tspn
Turmeric: ½ tspn

Green paste:

Ginger: 1 inch
Garlic: 8 cloves
Green chillies: 5
Green coriander: a handful
Peppercorns: 6
Cinnamon: 1 inch
Cloves: 5
Poppy seeds: 1tbspn
Cumin seeds: 1tspn
Tamarind pulp: 1 tbspn

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How to make Chicken green gravy recipe

. Apply salt, turmeric and ginger-garlic paste to the chicken and keep aside.
. Grind all the ingredients under green paste and apply it to chicken.
. Marinate the chicken for at least one hour.
. Heat the oil in a pan. You can add or skip the butter (it gives extra flavor)
. Add the marinated chicken and stir-fry for 7-8 mins.
. Then cook the chicken on a low flame till done.
. Serve the green Chicken hot as a starter or as a side dish with rice.

Enjoy!
CHICKEN CURRY RECIPE

Ingredients:

1 Kg – Chicken
4 Large or 6 Cups – Onion
4 – Green Chilies
1 Large – Tomato
3 – Green Chilies
1 tbsp – Ginger-Garlic Paste
2 tsp – Red Chili Powder
1/4 tsp – Turmeric Powder
1 tsp – Coriander Seeds Powder
1 tsp – Cumin Powder
1 tsp – Garam Masala
4-5 tbsp – Oil
2 – Cloves
2 – Green Cardamom
2 – Bay Leaf
5 – Black Peppercorns
To Taste – Salt
2 tbsp – Chopped Coriander Leaves

  To Marinate:

1 tbsp – Ginger-Garlic Paste
2 tsp – Red Chili Powder
1/2 tsp – Turmeric Powder
1 tsp – Coriander Seeds Powder
1 tsp – Garam Masala
1 tbsp – Lemon Juice
1 tsp – Salt

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How to make Chicken Curry

. Marinated cleaned chicken with all the ingredients listed under ‘To Marinate’ and keep aside for a hour or more time, you can also keep the marinated chicken over night in fridge and take out once you start cooking.
. Meanwhile chop onion, tomato, green chilies, coriander leaves. Grind onion to smooth paste, add 1-2 tbsp of water only if required.
. In a pan or wok heat oil add bay leaf, cloves, cardamom, pepper corns and saute for 30 secs, add onion paste, green chili and cook in medium flame until it becomes light brown and oil starts to separate with regular stirring.
. Add red chili, coriander powder, turmeric powder and mix well, cook for another 4-5 mins in slow flame.
. Add chicken pieces mix well, cover and cook in medium flame for 10 mins, do stir in intervals to avoid pan bottom getting burnt.
. Now add tomato mix well cover and cook for another 5 mins, chicken will leave lot of water if it’s fresh.
. Add 1 cup water, salt and bring it to good boil, add garam masala, cumin powder and simmer for 5 mins in medium flame or until oil floats on top, add coriander leaves and off flame.
. You can serve this curry with rice, jeera rice, roti, paratha or poori.

Enjoy!
chicken curry in onion gravy
HYDERABADI CHICKEN DUM BIRYANI RECIPE

Ingredients:

1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves
1″ cinnamon stick
4 elaichi/cardamom
3/4 tsp shah jeera
12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 marathi moggu
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as required

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How to make Hyderabadi Chicken Dum Biryani

. Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs.
. While the chicken is marinating, work on the rest of the preparation.
. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked.
. Strain the water and spread the rice on a large wide plate. Allow to cool.
. Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
. Add the saffron to the luke warm milk and combine well. Keep aside.
. Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel.
. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
. Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized(deep fried) onions and spread over the rice.
. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice.
. Over this layer, spread the remaining rice.
. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice.
. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
. Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts.
. Remove the vessel from the stove and place a iron tawa. Allow to heat.
. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts.
. Turn off heat and do not remove lid for 10 mts.
. After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

Enjoy!
hyderabadi-chicken-dum-biryani
CHICKEN KURMA RECIPE

Ingredients

750 gms chicken cleaned and washed well
3 tbsp oil
salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp ginger garlic paste
3-4 vertically slit green chillies
1 small cinnamon stick(dalchini)
2 cloves(loung)
2 cardamoms(elaichi)
1 bay leaf(tej patta)
1 tsp garam masala powder
½ tsp black pepper powder(kali mirch powder)
½ tsp coriander seeds powder
1 tsp lemon juice extract
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves

For The Korma Paste:

3 tbsp deep fried onion paste
1 tbsp desiccated coconut dry roasted
4-5 cashewnuts(kaju) slightly roasted
3-4 almonds(badaam) slightly roasted
1 tsp chironji(charoli seeds) slightly roasted
1 tsp khus – khus(poppy seeds) dry roasted for few seconds
1 cup beaten yogurt

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How to make Chicken Kurma

. Firstly, to make this recipe deep fry the onions, take them out, dry them and make a paste of the deep fried onions by adding few drops of water and put it aside.
. For the korma paste, take the blender, into it add roasted coconut, roasted kaju and badaam, roasted chironji seeds, roasted khus khus, blend them into a fine powder, add little water and make a paste and put it aside.
. Take a cooking vessel, add oil and heat it, add cinnamon stick, add cloves, cardamoms, bay leaf into it and saute well.
. Add chicken pieces into it and roast it until a change in color appears.
. Add ginger garlic paste, salt to taste, red chilli powder, turmeric powder, green chillies, mix well and cook for few minutes.
. Add blended paste of ( roasted coconut, kaju, badaam, chironji, khus khus) into the chicken.
. Add the deep fried onion paste into it, mix and cook the whole mixture on sim flame until oil starts appearing at the corners.
. Add beaten yogurt into it, mix and cook for few minutes.
. Add garam masala powder, black pepper powder, coriander powder, mix.
. Add little water as per the thickness preferred if the gravy is too thick.
. Cook till the chicken gets tender and do not cook on high flame as the masala may burn at the bottom.
. Add chopped coriander leaves and mint leaves and cook for few minutes.
. Switch off the flame and add lemon juice into it and mix well.
. Serve hot with roti or rice.

Enjoy!
chicken-korma-recipe
METHI CHICKEN RECIPE

Ingredients

For Chicken Marinade:

500 gms chicken cleaned and washed well with lemon extract and water
salt – to taste
1 tsp red chilli powder
½ tsp turmeric powder(haldi)
1 tsp coriander seeds powder(dhaniya powder)
2 cups yogurt/curd

For The paste:

2 onions sliced
1 medium size ginger piece
4-5 garlic cloves
4-5 chopped green chillies

Other ingredients:

4 tbsp oil
1 cinnamon stick
2 cardamoms
2-3 cloves
2 bunches – freshly chopped methi leaves/fenugreek leaves
1 tsp garam masala powder
½ tsp black pepper corn powder

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How to make Methi Chicken

. Firstly, in a bowl add chicken pieces, into it add salt, red chilli powder, turmeric powder, coriander seeds powder, beaten yogurt.
. Mix everything well and rest the marinade aside or rest in refrigerator for about 20 minutes.
. In a blender, add onions, ginger piece, garlic piece, green chillies and blend into a fine paste.
. In a bowl, add methi leaves, add salt and rest it aside for 10-15 minutes.
. When the leaves get moist, squeeze out the leaves.
. Use the squeezed leaves in the curry or use the normal leaves if one is fine with the bitter taste.
. In a cooking vessel, add oil and heat it.
. Add cinnamon stick, add cardamoms, add cloves and saute well.
. Add the blended paste(onion, green chillies, ginger, garlic).
. Cook for few minutes and keep stirring the masala until it turns very slight brown.
. Add the squeezed methi leaves into it and saute them for few minutes.
. Add the chicken marinade into it.
. Roast it well for few minutes on high to medium flame by stirring.
. Add garam masala powder, black pepper corn powder, mix and roast well.
. Add little water if required, cover the lid.
. Cook it on medium to low flame until the chicken gets tender.
. Garnish with crushed kasuri/kasoori methi(optional).
. Serve it with roti or rice!!!

Enjoy!
methi-murgh-recipe
LEMON CHICKEN RECIPE

Ingredients

marinade

300 grams boneless chicken cubes or breast
1½ tbsp. oil (do not reduce)
1 tsp ginger paste
1½ to 2 tbsp. lemon juice
salt as needed
¾ tsp red chili powder
⅛ tsp turmeric

other ingredients

½ tbsp oil
1 tbsp. chopped or minced ginger
½ tbsp. garlic
1 green chili slit
1 large onion chopped
½ tsp sugar
1 tsp cajun spice mix or garam masala
½ tbsp. soya sauce
handful of fresh mint leaves / pudina finely chopped

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How to make lemon chicken

. marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.
. Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.
. Add onions, chili, sugar and salt. Fry until the onions turn pink.
. Add marinated chicken and stir. Fry until the chicken is half cooked.
. Add spice powder and stir. Fry for about 2 to 3 minutes.
. Add soya sauce and mix well. Cook until the chicken is soft and tender. Any taste can be adjusted now, more chili powder, spice powder,salt or soya sauce can be added to reduce the tang.
. Add mint leaves and fry until they wilt. Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.
. Serve with onion wedges as a side to fried rice, noodles or rice

Enjoy!
lemon chicken
KERALA ROAST CHICKEN RECIPE

Ingredients

1 kg chicken
5 tsp coriander powder
3 tsp chilli powder
1/4 tsp turmeric powder
1 tsp pepper powder
Salt – as per taste
2 tsp garam masala
4 tsp ginger paste
4 tsp garlic paste
4 tomatoes
3 large onions
6 green chillies
3 Tbsp soya sauce
4 Tbsp oil
10 -13 curry leaves

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How to make Kerala Roast Chicken

. Clean the chicken and make a few slits in both sides.

. Mix 1 tsp garam masala, coriander powder, chilli powder, turmeric, pepper powder with 2 tsp garlic and 2 tsp ginger paste.  Make a smooth paste.

. Marinate chicken in this paste both inside and outside for an hour.

. Heat the oil. Fry the sliced onion, green chilly, curry leaves till onion becomes brown.

. Add remaining ginger and garlic paste and garam masala.

. Add chopped tomato (small slices). Stir it till oil clears.

. Add soya sauce and place the chicken.

. Add 1/2 cup water.

. Cover the frying pan and boil it.

. Remove the cover two or three times and transpose the sides till the chicken is golden and roasted.

Enjoy!
kerala-roast-chicken_med
KADAI CHICKEN RECIPE

Ingredients

    For the marinade:

1 kg chicken
1 Tbsp ginger-garlic paste
1/2 tsp pepper powder
1 Tbsp lime juice
1 Tbsp oil
Salt, to taste

    For the paste:

2 medium tomatoes
2 green chillies
1 Tbsp ginger-garlic paste
1 tsp chilli powder
3 black cardamoms
3 cloves
1 cup water

For sauteing:

2 large onion, thinly sliced
1/2 tsp ginger, finely chopped
3 green chillies
2 tsp chilli powder
1 tsp turmeric powder
3/4 tsp garam masala
1/2 tsp kasturi methi
1 cup cream

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How to make Kadai Chicken

. Marinate chicken with the ingredients mentioned and keep it aside for a while.

. Grind all the ingredients for the tomato paste into a fine paste.

. In a frying pan, shallow fry chicken pieces to light brown color.

. In the same oil add onion, ginger and green chillies for sauteing and stir till onion turn golden brown.

. Add chilli powder, turmeric powder, garam masala and kasuri methi.

. Now add the tomato mixture and a cup of water.

. Once it boils, add fried chicken pieces and mix everything together.

. Add a little bit of salt if required.

. Pop the lid on and cook for 10 minutes on medium heat.

. Once finished cooking, add a cup of cream to give it a rich taste.

Enjoy!
creamychickenkadai_med
CRISPY FRIED CHICKEN CURRY RECIPE

Ingredients

4 chicken breasts
1 tsp saunf
1 tsp jeera
2 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp dhaniya powder
1 tsp turmeric powder
1 tsp black pepper
1 lemon
4 garlic cloves
5 stems of curry leaves
1/2 cup refined flour
1/2 cup rice flour
Add 1 cup soda
250 ml oil
100 gms mayonnaise
1 Tbsp tomato puree
A stem of coriander
Pinch of salt

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How to make Crispy Fried Chicken Curry

. Cut 4 chicken breasts in length.

. Add pounded jeera, saunf, ginger-garlic paste, red chilli powder, dhaniya powder, turmeric powder, lemon juice, black pepper to the chicken, mix well.

. Now, add chopped garlic and curry leaves to it.

. Add refined flour and rice flour to the bowl.

. Add pounded saunf, jeera , salt, red chilli powder, turmeric powder, dhaniya powder and mix well.

. Add soda .

. Add Oil to a pan.

. Dip chicken pieces in batter and deep fry.

For Dip

. Add tomato puree, black pepper, garlic cloves, chopped coriander to mayonnaise.

. Mix well.

Enjoy!
crispy-fried-curry-chicken-330
GONGURA CHICKEN FRY RECIPE

Ingredients

2 sprigs of curry leaves
¼ tsp garam masala (adjust as needed)
pinch of cumin
1 cup of gongura leaves
2 to 3 green chilies
1 tsp oil
few tbsp. of ghee for frying chicken

Marination

300 gram of chicken
1 medium sized onion coarsely ground
½ tbsp. lemon juice
1 tsp ghee
¼ tsp red chili powder
¼ tsp coriander powder or garam masala powder
1 tsp ginger garlic paste

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How to make gongura chicken fry

. Marinate the chicken with the marination ingredients and set aside for 10 mins
. Heat a pan with 1 tsp oil, sauté gongura leaves well till they wilt off fully. set aside to cool.
. Once cool, add green chilies and grind coarsely
. Cook the chicken till tender. if needed add few tsp. of water. But at the end no water should be left. if left, evaporate
. Heat a pan with ghee, add curry leaves and cumin, sauté till they crackle
. Add chicken, garam masala and fry till almost dry.
. Add gongura paste and fry till no moisture is left in the leaves and gongura must cling on to the chicken.
Enjoy!
gongura-chicken-fry-recipe
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