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Blog Chicken Home Cooking Indian cuisine Meals Meat recipe Non vegetarian Rice recipes

Microwave chicken biriyani


Microwave chicken biriyani very quick and easy to make chicken biriyani in very less time using a microwave

 

Ingredients: (for 1 portion)

  • Long grain rice or Basmati rice (1/2 cup)
  • Dried red chilly(1, de-seeded)
  • Onion (1, chopped)
  • Garlic (2 cloves)
  • Cumin seeds (1/2 tsp)
  • Fennel seeds (1 tsp)
  • Cinnamon stick (1/2 inch)
  • Green cardamom (2 along with the skin)
  • Cloves(2)
  • Pepper corn(4)
  • Salt(1 tsp)
  • Water(1 tbsp)
  • Oil(1 & 1/2 tbsp)
  • Turmeric powder(1/2 tsp)

Method:

  1. Soak the rice in water for half an hour and keep it aside.
  2. For the spice paste, in a mixer jar, add the dried red chilly, onion, garlic, cumin seeds, fennel seeds, cinnamon stick, green cardamom, cloves, peppercorn, salt(1/2 tsp), water and oil. Grind it to make a smooth paste.
  3. In a microwave safe bowl, add the chicken and the spice paste and mix it well.
  4. Cover it with a lid and microwave it for 3 minutes on high power.
  5. Remove the lid and add the turmeric powder and salt(1/2 tsp)
  6. Add the soaked rice along with the water and mix well.
  7. Cover it with a lid and microwave on high powder for 13 minutes.

Once done, separate it with a fork and serve hot. Enjoy!

IMG_3269

 

 

Categories
Blog Chicken Home Cooking Indian cuisine Non vegetarian Rice recipes

Hyderabadi chicken biriyani



How to make a delicious Hyderabadi Chicken Biryani. This popular biryani can be enjoyed specially during the Ramadan Iftar. Watch the video for the complete recipe

Ingredients:

  • Basmati rice/long grain rice (1/2 cup)
  • Ghee (1 tsp)
  • Ginger paste (1 tsp)
  • Garlic paste (1 tsp)
  • Green chilly (1, chopped)
  • Chicken (200 gms, cut)
  • Onion (sliced & fried, 2 tbsp)
  • Garam masala (a pinch)
  • Coconut milk (1/2 cup)
  • Cream (1 tbsp)
  • Yoghurt (1/4 cup)
  • Cloves (2)
  • Cinnamon (1/2 inch)
  • Green cardamom (2 pods)
  • Bay leaf (1)
  • Salt as per taste.
  • Mint leaves (chopped, few)

Method:

  1. Wash the rice and soak in water for 20 minutes. Drain off the water with a strainer and separate the rice and keep it aside.
  2. Heat a heavy bottom pan, add ghee, ginger paste, garlic paste,  green chilli, 1 tsp salt & saute for 1 minute.
  3. Add the chicken, water (1 cup) and cook it for 4 minutes.
  4. Add garam masala, fried onion mix well and allow the chicken to cook for 2 minutes
  5. In another bowl, add coconut milk, cream, yoghurt and mix well.
  6. Add the coconut cream and yogurt mixture into the chicken and mix it well and bring it to a boil.
  7. Slow the flame and simmer it for 5 to 10 minutes till the gravy evaporates be reduced to 1/2 cup. Keep it aside.
  8. In a heavy bottom vessel, add 1 liter water and bring it to boil.
  9. Once the water boils, add cloves, cinnamon stick, green cardamom, bay leaf, salt (1 tsp), soaked rice and boil it for 2 minutes.
  10. Drain away the water from the rice with a strainer and keep it aside.
  11. Divide the rice in 2 parts.
  12. In a heavy bottom vessel,  spread 1 part of rice as first layer.
  13. Pour the chicken curry over the rice spread and cover the rice with the gravy. This will be the second layer.
  14. Spread the remaining rice over the chicken as the third layer.
  15. Squeeze lime juice of half a lime over the third rice layer.
  16. Dot the rice with cream with the help of a tsp.
  17. Dot the rice with some ghee on the top of the layer.
  18. Sprinkle some mint leaves over the top.
  19. Switch on the flame, place the vessel and cover it with a tight lid and cook for 1 minute on high flame. Reduce the flame and cook it for minutes on slow flame.

Hyderabadi chicken biriyani is now ready to be served hot with relishes like raita. Enjoy!

biryani

 

Categories
Blog Chicken Home Cooking Indian cuisine Meat recipe Non vegetarian Side dish

Pan fried chilli chicken


Tasted this Wok fried chilli chicken in a restaurant and had to ask the chef for the recipe. This is the chef’s recipe.Chilly chicken is a tasty dish and an all time favorite snack.


Ingredients:

  • Boneless chicken(250 gms, diced)
  • Soya sauce (4 tsp)
  • Cooking oil (1 tsp)
  • Garlic (4 cloves, sliced)
  • Ginger (1 inch, sliced)
  • Dried red chillies (2, chopped)
  • Chicken stock (3 tbsp)
  • Light soya sauce (1 tsp)
  • Sugar (1 tsp)
  • Salt a pinch
  • Spring onion (chopped, 2 tsp)

Method:

  1. Dice the boneless chicken into small pieces and keep it aside.
  2. In a pan, add some water and bring it to a boil.
  3. Add light soya sauce into it & continue to boil.
  4. Add the diced chicken into the water and cook till the chicken is half cooked.
  5. Drain away the water and separate the chicken. Keep it aside.
  6. Heat a pan, add cooking oil, chicken pieces and allow it to turn golden brown in color.
  7. Once the chicken starts to turn light golden brown in color, add garlic, ginger and continue to saute.
  8. Add dried red chillies and saute it for 1 minute.
  9. Add chicken stock ,light soya sauce, sugar, salt and mix them all together.
  10. Add spring onion & saute them well. Switch off the flame.

Our pan fried chicken & chilly is now ready to be served. Enjoy!

chicken

Categories
Blog Chicken Home Cooking Non vegetarian South Indian Food

Kairi ka murgh (chicken raw mango curry recipe)



Kairi ka murgh or chicken with raw mango is a recipe from Hyderabad.  This delicious Chicken curry is made in spices, onion & raw mango pickle.

                           

Ingredients:

  • Cooking oil (2 tbsp)
  • Chicken (1/2, cut into large cubes)
  • Green chilly (1, chopped)
  • Turmeric (a pinch)
  • Water (1&1/2 cups)
  • Onion (1 medium size, chopped)
  • Ginger garlic paste(1 tsp)
  • Red chilly powder (a pinch)
  • Raw mango pickle (1 tbsp)
  • Coriander leaves (few chopped for garnish)

Method:

  1. In a heavy bottom pan, add 1 tbsp of cooking oil, chicken & saute it for 8 to 10 min or till the chicken are cooked.
  2. Once the chicken turns brown in color, add green chilly,turmeric powder & mix it well.
  3. Once the raw smell of turmeric comes out, add 1 cup of water to it. Mix well & bring it to a boil.
  4. Close it with a lid and simmer it for 5 to 10 minutes. After simmering the chicken for 6 minutes, the chicken will be cooked. Switch off the flame and keep the chicken aside.
  5. Heat another pan, add 1 tbsp of oil, onion & saute well till golden brown & crispy.
  6. Add ginger garlic paste and cook till the aroma spreads.
  7. Add salt, red chilly powder and mix well for 1 minute.
  8. Add raw mango pickle and mix well.
  9. Add this onion in spice and raw mango pickle mixture into the cooked chicken and mix well.
  10. Add 1/2 cup water and bring it to a boil.
  11. Once it comes to a boil, slow the flame, cover with a lid and simmer it for 5 to 6 minutes.
  12. Switch off the flame and add finely chopped coriander leaves and mix well.

Kairi ka murgh or chicken and raw mango curry is now ready to be served.

kairi ka murgh

Categories
Chat Chicken Egg recipe Home Cooking Indian cuisine Meat recipe Non vegetarian Side dish Snacks Starter

Chicken cutlet recipe


A simple Chicken cutlet recipe. Tastes almost like the chicken patty in McDonalds chicken burger.


Ingredients:

  • Potato(1 large, boiled & mashed)
  • Minced chicken (370 gms)
  • Red chilly powder (1 tsp)
  • turmeric powder(a pinch)
  • Cumin powder(1/2 tsp)
  • Ginger garlic paste (1 tsp)
  • Salt as per taste
  • Egg (1, beaten)
  • All purpose flour (1 cup)
  • Bread crumbs (1 cup)
  • Oil to deep fry

Method:

  1. In a mixing bowl, add mashed potato, minced chicken, Red chilly powder, turmeric powder, Cumin powder,Ginger garlic paste, salt & mix well.
  2. Take a small portion of the mixture and give it a shape.
  3. Dip the cutlet in the all purpose flour and coat the flour all over.
  4. Now dip it in the beaten egg and coat it all over.
  5. Now dip it in the bread crumb and cotat it all over.
  6. Heat oil in a pan to deep fry.
  7. Add the cutlet in the oil to deep fry.
  8. Deep fry till it turns nice golden brown in color.

Delicious and crispy Chicken cutlet is now ready to be served. Enjoy!

Chicken cutlet recipe

Categories
Blog Chicken Chinese Egg recipe Home Cooking Meat recipe Non vegetarian Sauce Soup

Hot and sour chicken soup

Hot and sour chicken soup  is delicious and very simple to make. A wonderful chicken soup for this winter.


Ingredients:

  • Chicken stock (2 cups)
  • Shredded carrot (15 gms)
  • Shredded cabbage(15 gms)
  • Shredded capsicum (15 gms)
  • Chicken(30 gms, boiled and shredded)
  • Ginger (1/2 inch, chopped)
  • Salt as per taste
  • Cornflour mixed in water (4 tbsp)
  • Egg (1, beaten)
  • soya sauce(1 tbsp)

Method:

  1. In a bowl, add soya sauce(1 tbsp), vinegar (2 tbsp), green chilly (1, chopped), mix well to form a sauce and keep it aside.
  2. In a wok, add chicken stock, cabbage, carrots, capsicum, ginger, chicken, salt and mix well and bring it to boil.
  3. Add the soya vinegar sauce into it and mix well.
  4. Add Cornflour mixed in water into the wok and mix well. Keep adding till the soup thickens.
  5. Pour the egg and mix at the same time till the egg completely drops into the chicken.

Hot & sour chicken soup is now ready to be served. Serve hot. Enjoy!

Hot and sour soup

Categories
Chicken Christmas Home Cooking Meat recipe Non vegetarian Western meal

Christmas Chicken Pie with Eggplant

Christmas Chicken Pie with Eggplant is a delicious crusty pie made of minced chicken, eggplant and lot of cheese in it. Perfect for this Christmas eve.




Ingredients:

 For 4 persons

To grill Eggplant/Brinjal

  • Eggplant/Brinjal (4 large, sliced)
  • Salt(1/2 tbsp)
  • Cooking oil(enough to grill the eggplant/brinjal, 1 tbsp for every round)

For Chicken

  • Cooking oil (1 tbsp)
  • Garlic(3 cloves, sliced)
  • Rind of Parmesan Cheese (optional)
  • Onion(1, chopped)
  • Oregano leaves(1 tsp)
  • Minced Chicken (250 gms)
  • Salt (1 tsp)
  • Tomato puree(3 tbsp)

Assembling

  • Parmesan Cheese(grated, enough to sprinkle for the layers)
  • Tomato puree (enough to drizzle over the layers)

Topping

  • Parmesan Cheese(3 tbsp, grated)
  • Bread Crumbs(3 tbsp)
  • Oregano leaves (1 tsp)
  • Olive oil (2 tbsp)

Method:

To grill Eggplant/Brinjal

  1. Take the large eggplant and cut it into slices. I have taken 2 eggplant for the dish which serves 2 as main course or can be enough for 4 person as part of a meal.
  2. After you cut the slices, add salt to the eggplant and keep for around 30 mins. This will allow the salt to get absorbed and pull out excess water from the eggplant giving it a very nice golden grill marks when you grill the eggplant.
  3. Heat oil in a frying pan and grill all the eggplant till cooked on both sides. This will take about 3 minutes on
    each side.

For Chicken

  1. In another pan, add cooking oil and allow it to get hot.
  2. Add garlic and saute it for 30 seconds. Add the rind of the Parmesan cheese for added flavor to the dish.
  3. Add onion to the dish and saute till the onion becomes translucent and changes color.
  4. Add few oregano leaves and immediately add minced chicken to the pan.
  5. Allow it to sear on one side and then saute the mince to cook it well.
  6. Add salt into it and cook till done.
  7. After 3 mins add tomato puree and cook it well. Keep cooking till the mixture turns almost dry.

Assembling

  1. Now take a ovenproof baking dish and layer the grilled eggplant slices. Ensure to cover the dish completely so that the bottom is covered.
  2. Add tomato puree and top with the chicken mince mixture. Sprinkle some grated Parmesan cheese and repeat procedure of
  3. layering the eggplant, tomato sauce and cheese.
  4. Cover with another layer of eggplant.

Topping

  1. Make a crumble with parmesan cheese, oregano leaves and breadcrumbs. Add olive oil and mix well.
  2. Top this mixture on top of the eggplant layer. Once the pie is baked, this will give it a nice crunch to the dish.

Baking

  1. Once the above procedure is done, cover it with a aluminium foil and bake in oven at 190 degree Celsius for 20 minutes in a pre-heated oven. After 20 minutes remove the aluminium foil and bake it for a further 10 minutes or till the crust forms a nice golden brown color.
  2. Remove from the oven and allow this to cool for a while before cutting the pie.

Christmas Chicken Pie with Eggplant is ready for your dinner table. Enjoy!

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