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Archive for the ‘Chicken’ Category

This recipe is from my MIL and one of our family’s favorite chicken recipe.
I like the way it looks and the color – much different from most of the chicken recipes which are brownish red in color.
It has that authentic flavor and color. Tastes great with rice or roti.
The ingredients list might look pretty long, but if you have all the ingredients ready, the process is pretty simple. 

Karivepaku Chicken

Karivepaku Chicken

Ingredients:

Chicken 1.5 lbs
Onions(medium-sized) 1
Curry Leaves 25-30
Oil 2 tbsp
Ginger 2-3 inches piece
Garlic 6 pods
Cumin seeds/Jheera 1 tbsp
Coriander seeds/ Dhaniya 1 tbsp
Cloves/Laong 4
Green Chillies 4
Cinnamon 1/2 inch piece
Turmeric powder 1/2 tsp
Dry grated coconut 1 tbsp
Black Pepper corns 1 tbsp
Salt as required
Cilantro(finely chopped) 2 tsp
Lemon juice 1 tbsp

Procedure: 

Finely chop the onions. 

Chop the ginger in to small pieces. 

Wash the chicken thoroughly with water and keep it aside to drain the water. 

In a pan, dry roast ginger, garlic, cumin seeds, coriander seeds, cloves and cinnamon. Let them cool. In the same pan dry roast the curry leaves until they turn little dry and become dark in color. Now add dry coconut and fry for few seconds and let them cool. 

In a blender make a paste of all the roasted ingredients, pepper and green chillies. You can use a spice grinder to grind all the dry stuff and then add it to the ginger and garlic and blend in a blender. 

Now add oil to the pan and fry th onions with lil salt until they turn golden brown. 

Now add the chicken and cook until it is half done. 

Add the prepared masala to the chicken, adjust the salt and mix until all the chicken is coated with the spices mix. 

Cover the pan with a lid and let the chicken cook well with the spices. 

When the chicken is well-cooked, turnoff the stove and add lemon juice. Garnish with finely chopped cilantro.

Suggestions: Vegetarians can substitute chciken with tofu or paneer.

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Butter Chicken……….the name itself makes my mouth water. Who doesn’t like butter chicken? Butter chicken and naan……can there be a better combo?
This recipe is by my friend ‘S’.
Vegetarians can substitute chicken with paneer and that makes Paneer butter masala.

Butter Chicken

Butter Chicken

Ingredients:

Chicken – 1.5 lbs, boneless skinless thighs
Lemon Juice – 3 tbsp
Red Chili Powder – to taste
Salt – to taste
Yogurt – 1/2 cup
Ginger & Garlic Paste – 4 tsp
Tandoori Masala – 2 tsp
Unsalted Butter – 1.5 tbsp
Garam Masala – 2 tsp
Big Cardamom – 3
Green Cardamom – 4
Cinnamon Stick – 1″ pc.
Bay Leaf – 2
Tomatoes – 3 large, pureed
Sugar – 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) – 1 tbsp
Green Chili – to taste, finely chopped
Heavy Whipping Cream – 1 cup or to taste
Cilantro – 3 sprigs, finely chopped

Procedure:

1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl add the following to the chicken pieces – Lemon Juice, 2 tsps of Ginger & Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies.  The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.
6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.
7. Add the balance of Ginger and Garlic paste and fry of 30 secs.
8. Add in the Green Chilis and the Tomato Puree. Mix well.
9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.
10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.
13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
14. Mix in half the Cilantro in the dish and garnish the balance while serving.
 
Alternatives-

  If you don’t have access to a broiler dish …use metal skewers or wooden ones (soaked) or just barbeque them on the grill.
* Use Oil instead of Butter. But butter gives good flavor for butter chicken.
* Substitutes for Heavy Whipping Cream – Half and Half, Evaporated Milk, or Milk Powder

Butter Chicken

Butter Chicken with fried rice

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