Chicken Curry Sandwich.

Chicken Curry Sandwich. This is made with left over chicken curry with fresh veggies and garlic mayo. All of sudden sandwiches have become my favourite and I just want to eat sandwich all the time they are so tasty, filling and so quick to make it. I don't know why all this time I have avoided eating them because I use to not like the way sandwich looks. But now I'm amazed the way they taste and I make it colourful so they look appealing to me.... By just adding few veggies and some meat of your choice to bread and little sauce can make a amazing food and now I know why people over here are so crazy about sandwiches..

Ingredient's.

2 slices of brown bread

1 chicken curry piece with little masala

4 thinly slices of tomato

4 thinly slices of cucumber

4 thinly slices of red bell pepper

2 big leaves of iceberg lettuce

1tsp garlic mayonnaise.

Method.

Apply the garlic mayo on the bread evenly. Shred the chicken piece and place it on the bread with a chicken masala. Then place all the other veggies on top of the chicken and top with another slice of bread.

Tasty and quick chicken curry sandwich is ready to eat.

Serve with Fresh Juice.

Chicken Kebab..

Chicken Kebab.. This is a easy recipe with very few ingredients which you can find easily at home and I have used curry leaves to enhance the flavour.. When ever I cook chicken kebab I always make it a point to change the recipe from the old one, sometime I add more ingredient or reduce what I have used in past. But this recipe has always stand out for the taste of curry leaves and it goes very well as a side dish with Briyani, Rice and Curry or even with Drinks.. If you have brine the chicken before then you can cook this right way or else it needs to be marinated for atleast 1 to 2 hours for the best result..

Ingredient's.

1/2kg chicken with bone (cut into medium pieces)

1tsp red chilli powder, 1/2tsp turmeric

1tsp coriander powder, 1/2tsp garam masala

2tsp lemon juice

1tsp ginger garlic paste

1/2tsp black pepper powder

2tbsp finely chopped curry leaves

1tsp finely chopped coriander leaves

1tsp cornflour

1/2 beaten egg

Salt to taste

Oil for deep frying.

For Garnishing.

10 to 15 curry leaves

4 to 5 green chilli.

Cooking Method.

Wash the chicken thoroughly and pad dry with paper towel and set it aside.

In a large mixing bowl, add all the ingredients and chicken (except Egg and Cornflour) and give a good mix and keep it in the fridge for atleast 1 hour.

Then take a deep frying pan add oil and allow the oil to become hot. In a meantime take out the chicken and add cornflour and beaten egg and give a nice mix and fry the chicken till golden brown and crispy, on a medium flame.. Once the chicken done before taking out from the oil, add curry leaves and green chilli fry for another few seconds, then take out the chicken on to a paper towel.

Serve hot as a side dish with Briyani, Rice and Curry or even with Drinks..

Hot And Sour Chicken Soup..

Hot And Sour Chicken Soup.. This is my most favourite soup and it's must on our table when we go to restaurant. I'm a big fan of Chinese food, Soups, as I have mentioned in my earlier post that nowadays I'm not allowed to eat outside and to full fill my Chinese craving I cook at home. The weather is also very cold in Coventry (UK) and that makes it even more better to have hot hot soup any time of the day.. I have added knorr hot and sour vegetable soup to give more taste but you can skip that and use the normal process to make this delicious hot and sour chicken soup.

Ingredient's.

1/3 cup chicken (very finely chopped)

2 button mushroom (finely chopped)

2tbsp very finely chopped (carrot, cabbage, beans)

1 medium egg

1+1/2tbsp corn flour

1+1/2tbsp dark soya sauce

1/2tsp crushed black pepper

1tsp white vinegar

2tbsp knorr hot and sour vegetable soup (optional)

3cups chicken or vegetable stock

2tsp oil

Salt to taste.

Cooking Method.

In a deep pan, add oil and sauté the chicken with little salt and pepper. then in the same oil sauté the mushroom, carrot, cabbage and beans with little salt and pepper. 

In a mean time beat the egg and keep it aside and in a small bowl take little water and mix the corn flour and knorr soup and set it aside. 

Once the vegetable are slightly done, add the chicken back in to it and stir. Now add the chicken stock and bring it boil. Then add the soya sauce and corn flour mixture and keep stirring. Add the vineger, black pepper and salt.. Boil it on a medium flame for about 10 to 12 minutes.

Then take a tea strainer and pour the egg slowly from top with help of spoon and boil for another 1 minutes.

Hot and sour chicken soup is ready..

Serve hot hot with extract black pepper, soya sauce and vinegar.

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.

Meethi Chicken. (Fenugreek Leaves And Chicken Curry)

Meethi Chicken has become now common dish in India, before very few people were aware of this dish. Now there are so many different version to cook this curry, I think every one like to cook in there own way and that becomes one new and different dish... I use to cook this meethi chicken then I stopped from a very long time. Then again I tried this 2 weeks back when we had our friends over and they like it so much, My friend told me why don't I put this recipe on my blog.. To be honest when ever I use to cook, it use to get over and I never got a change to take the pictures, it happened the same when I cooked this curry on that day. But I had in my mind that I should cook this soon and post it or else the day is never going to come.. Keeping that in my mind I cooked this Meethi Chicken curry yesterday and took the pictures also.. ufff so relieved.. This is my own recipe simple and delicious... Serve with Naan, Roti or even Rice...

Ingredient's.

1/2 kg chicken (cut into medium pieces)

1 medium onion (thinly sliced)

1 bunch of meethi leaves (Fenugreek leaves)

1cup chopped coriander

6 green chilis

10 to 15 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. Clean and wash the meethi leaves and set it aside.

In a non-stick deep frying pan, add oil and onion, fry the onion for minute or 2. Then add chicken, meethi leaves 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, give a good mix and check for the salt. Then close the lid and cook for 10 to 15 minutes on a low flame (keep stirring in between)

Then open the lid and stirfry till all the masala has coated well to chicken and there is no water..

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

Chicken Bezule.. (Mangalorean Street Food)

Chicken Bezule..Chicken bezule is a popular appetizer which is sold in the streets of Mangalore. These are perfect little bites fit for a cocktail party or even as a snack... I adopted this recipe from Vah Chef, I really like watch his videos on youtube, not because he cooks good, I like the way he eats after finishing his cooking, that makes my mouthwatering... I watch his videos quite often and never try any of them, but this chicken bezule video tempted me so much that I tried it immediately. It was tasting like the same chicken which I had in mangalore long back... This is one of the best chicken starter to serve on a rainy day or even when you have guest at home. Make this street food at home by adding your love and serve...

Ingredients:

1/2kg chicken (bite size pieces)

1tsp ginger garlic paste 

1tbsp lemon juice 

1tsp curd 

1tsp chilli powder , 1/2 tsp cumin powder, 1/2tsp coriander powder, pinch of turmeric

2 strands finely chopped curry leaves 

2 finely chopped green chilli

pinch of red food colour 

2tsp all purpose flour (maida)

1tsp corn flour 

Oil for deep frying.

Cooking Method.

Combine all the above ingredient's and Marinate for 2 to 3hours 

Heat oil in a deep frying pan and Fry the chicken pieces to crispy. Do not over crowd the pan. fry in a lesser quantity.

Then in the same oil deep fry few curry leaves and strain excess oil and sprinkle over the chicken..

Serve hot with sauce of your choice..

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..

Pepper Chicken!!!

Pepper Chicken.. This is my all time favorite chicken, it goes well with ghee rice and this is like the combination made in heaven.. When ever I'm down, this chicken works like a battery for me and i can finish the plate in a minute. This recipe has come from my granny's home and my mom use to make it quite often, i still cant forget that taste what my mom use to make, i can say even i make good but not as her... Anyways my husband says i'm the best cook :) thats more then enough for me..

 

 

 

Ingredient's
1/2kg chicken
1 onion, 2 tomato, 3 green chilli's
1/2cup coriander leafs (Freshly chopped)
1tsp black peppercorn
1tbsp ginger garlic paste
1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilly powder
2tbsp oil
Salt as per taste.

 

 

Cooking Method
Marinate the chicken with ginger garlic paste, turmeric, coriander powder, red chilly powder and salt, set it aside for 30minutes.
In a grinding jar add tomato, onion, green chilli's, coriander, peppercorn and make a smooth paste.

 

 

In a deep frying pan, add oil, when the oil is hot add the marinated chicken and fry for 3 to 4 minutes. Then add the masala paste and fry till the oil separates. Now add 1/2cup of water and adjust the salt, close the lid and cook till the water is observed and chicken is coated with masala well..
Serve with Roti or Ghee Rice..

 

 

Chicken Dum Briyani..

Chicken Dum Briyani. I had cooked this Briyani on my 3rd year marriage anniversary. From that time i had kept this in draft but never got the right time to post it. I think now i can't make this post to wait for any more, because for me tomorrow never comes. I used to think cooking Dum briyani is difficult then the normal briyani which is cooked by mixing every things together, but it is not right. They both take same effort and same time.. Now I prefer dum briyani because it taste better then the normal briyani... I have not used deep fried onion in this recipe, i have saved it for one more recipe of dum briyani. Do try and let me know.

Ingredients.

1/2 kg Basmati rice 

Chicken 1/2 kg

Few strands for saffron 

2 big size onion, 4 tomato (finely chopped)

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

2tbsp red chilly powder, 1tbsp turmeric powder 

1tbsp coriander powder, 1tbsp garam masala 

1cup curd, 2tbsp lemon juice

Salt as per taste.

For Tempering.

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera 

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes. In the same time soak the saffron also in warm water. 

Heat the deep frying pan add oil, when oil is hot, add all the tempering ingredients and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add red chilli powder, coriander powder and garam masala, give a quick stir, then add tomato, curd, lemon, green chilly, and cook till the tomatos becomes soft, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. Then in a separate big pan add one layer of chicken and one layer of half boiled rice. Then sprinkle from top saffron water and left over mint and coriander leafs. (you can make as many as layers you like, but i have made one 2 layers). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with (Raita)

Steamed Chicken Momo's

Every time I see momos on a restaurant menu, I order them without a second thought. Some how i feel momos are the best food to eat. And i was not knowing it is very easy to make also and after a bit of hobnobbing around on the net, I found my recipe. So finally I try at home, Chicken Momos is a delicious snack which can be steamed as well as deep fried. But i always prefer steamed momos.. You might also like some more recipes of Chicken..

Ingredients For Dough
2 cups flour
Salt to taste
Water

Ingredient For Filling
1/2 kg chicken mince
1 large onion, 8-10 cloves of garlic chopped very fine
1 tbsp chilli sauce
1 tsp freshly ground pepper
Salt to taste
3 tbsps oil

Cooking Method
Mix the flour and salt to taste and add a little water at a time to make a stiff dough. In a large mixing bowl, add all the filling ingredients and mix them nicely. Divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter. Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of filling mixture in the centre of each circle. Fold the edges over the mixture and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well. Place the Momos in a steaming dish and cook for 10-15 minutes. Serve hot hot with tomato sauce or chutney.