Chicken Tikka Masala.

Who needs Indian takeaway when you can create a feast at home with basic ingredients you have at home.. some dishes sounds fancy but you need very basic ingredients and less time to cook delicious 😋lunch or dinner.. it’s a beautiful weather outside and it calls for yummy dinner to site in garden and relish this yummy food.. xx What you guys are having today?? X

Click on the link below to watch a video recipe.

https://youtu.be/Xv2TGEKEq6k

Ingredient's to marinate chicken

250gram chicken picese (boneless)

1/2 cup yogurt

1tsp red chilli powder

1tsp coriander powder

1/2tsp turmeric

1/2tsp garam masala

pinch of food color (optional)

1/4tsp white pepper powder

1tbsp ginger garic pastre

Salt to taste

for the curry

1large onion

1/2 can of tomato or 3 tomatos puree

1tsp ginger garic paste

1/2tsp red chilli powder, 1/2tsp garam masala

1/4tsp turmeric, 1tsp coriander powder

1tbsp kasuri methi, dry fenugreek leaves

1tbsp tomato puree

1tsp kasuri methi

Oil and Butter as required

Salt to taste

1/2cup fresh cream

Chutney Chicken Curry!! Pressure Cooker Version

Chutney Chicken Curry this is a very simple and one pot chicken curry. Which you can make in no time and serve with Hot Rice or Roti.. All you need is only few basic ingredients which is easily available in  house and the end result is very delicious chicken curry.

Ingredient's.

1/2kg chicken

Hand ful of coriander leaves

Hand ful of mint leaves

6 green chillies

10 to 15 curry leaves

1tbsp ginger garlic paste

1tsp black pepper

1/2tsp turmeric

2tbsp oil

Salt to taste.

Cooking Method.

In mixing jar, grind all the above ingredients to smooth paste (except oil and salt)

In a pressure cooker, add oil, when its hot, add washed chicken, turmeric and salt, fry for 3 to 4 minutes.

Then add the ground masala and give a quick mix. Close the lid and cook for 2 whistle (1 in high flame and 1 in low flame).

Serve hot with Rice or Roti.

Salli Murgh. (Parsi Chicken Curry)

Salli Murgh. Spicy Parsi Chicken Curry. This is basically yoghurt base chicken curry and served with fine fried potatoes straws, but this time I have tried with little thicker fried potatoes and saved the thin potato straws recipe for the later... I got this recipe from Vahchef on youtube and it was so easy to cook and the way he was eating my mouth started watering. Without wasting a minutes I cooked this curry and my hubby also loved it. When my hubby finishes his full potion of non-veg dish what I have served him, that means it is worth trying new dishes in non-veg... It is always a good idea to serve different dishes to our loved ones...

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 large onion (finely chopped)

2 whole green chillies

1 cup yoghurt

1tsp red chilly powder, 1/2tsp turmeric

1tsp coriander powder, 1tsp chicken masala

1tsp ginger garlic paste

1/4tsp cumin seeds

1 green cardamom, 2 cloves, 1 cinnamon stick

2 bay leaves

Salt to taste

3tbsp oil.

Ingredient's for Potato Straws.

1 large Potato (peel and cut into thin or thick straws)

Oil for deep frying

Pinch of salt.

Cooking Method.

In a deep frying pan add the oil and deep fry the potato to lite golden brown and set it aside for later use.

In the same frying pan leave 3tbsp of oil and take the rest. When the oil is hot, add cumin, bay leaves, cardamom, cloves and cinnamon, when they start crackling, add chopped onion, whole green chilli and fry to golden brown, add ginger garlic paste, chicken and salt, fry the chicken for 2 to 3 minutes.

In a small mixing bowl add yoghurt, red chilli, turmeric, coriander and chicken masala and blend the nicely. then add into the chicken and give a good mix and cook on a medium flame for another 20 to 25 minutes.

Take out in a serving bowl and garnish with fried potatoes straws.

Serve hot with Roti, Nan or even with Rice.

Coriander Chicken Gravy.. (Hariyali Murgh Masala)

Coriander Chicken Gravy!!! This chicken gravy can be cooked in many ways and it can be dry or gravy. Even I try different version while cooking this gravy, sometime I make it dry or gravy.. Usually this is cooked in a rainy season, because this spicy gravy suits to the weather with hot hot roti's. You can change the ingredients according to your taste, but in my family we prefer hot and spicy. It is very easy to cook with simple ingredients and delicious chicken gravy will be ready with in 10 to 15 minutes...

Ingredient's

1/2 kg chicken (cut into medium pieces)

1 medium onion (thinly sliced)

1cup chopped coriander

5 to 6 green chilis

8 to 10 curry leafs

2tsp black pepper corn

1tbsp ginger garlic paste

1 medium tomato

3tbsp Oil

Salt to taste.

Cooking Method.

Wash and drain the water of chicken and set it aside. In a pressure cooker, add oil and onion, fry the onion for minute or 2. Then add chicken and salt, mix them and allow the chicken water to evaporate.

In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken and 1/4cup of water, give a good mix and check for the salt. Then close the lid of pressure cooker and cook for (2 whistle on a medium to low heat) then allow the pressure to go before opening the pressure cooker. 

Serve hot with Naan, Kerala Poratha or Roti's.

Kasuri Meethi Chicken Curry..(Dired Fenugreek Leaves Chicken Curry. Pressure Cooker Version)

Kasuri Meethi Chicken Curry!!! I have taken this picture almost a year back and never post it.. When ever I plan to post this but some how I use to end up posting some other recipe. As I'm fully prepared to clear all my draft, so this was the first recipe to come up on my blog.. 

Kasuri Meethi has lots of medicinal value and I'm not very good at explaining but I know it is very good for health and I always make a point to add few leaves in my veg or non-veg dishes.. I really love the taste of kasuri meethi. This chicken curry is often asked to cook in my family and I'm sure once you people get the taste of it you can't stop yourself cooking this atleast twice a month..

Ingredient's.

1/2kg chicken (cut into medium size pieces)

2 medium onion, 1 large tomato (finely chopped)

2tsp ginger garlic paste

1tsp red chili powder, 1/2tsp turmeric, 1tsp coriander powder

2tsp chicken masala

2tsp kasuri Meethi (dried fenugreek leaves)

1/2tsp cumin seeds

2 bay leaves

3tbsp Oil

Salt to taste.

Ingredient's To Grind.

3 green chilli

1 black cardamom, 2 cloves, 1 cinnamon stick

1 green cardamom, 1 star anise

Handful of chopped coriander leaves.

Cooking Method.

In a mixer jar, add all the grinding ingredients and make a smooth paste by adding little water and set it aside.

In a pressure cooker, add oil, when oil is hot, add cumin and bay leaves, when they crackle. Add onion and fry to golden brown. Add the grounded paste along with red chili powder, turmeric, coriander powder, chicken masala and ginger garlic paste. and fry till the raw smell goes.. Add the tomato and fry till the oil start separating.(keep smashing the tomato in between)

Then add chicken, kasuri meethi, salt and 1 to 2cup of water and close the pressure cooker and cook for 2 whistle on a medium low heat.. Allow the pressure to escape before opening the cooker.

Garnish with some more fresh coriander leaves.

Serve hot with Rice or Roti..