02
Apr 20

Chicken with Biryani Masala

Believe it or not but there is love in the air, yes February is around the corner; you may cook this recipe for your love one on the occasion of valentine day’s meal. This is semi-dry dish, delicious, spicy, flavorful made with chicken. Do try this and let me know how you liked… be happy…

Ingredients:

  • Chicken (boneless): 600gm
  • Curd: 50 gm.
  • Onion: 100gm
  • Tomato: 2 (medium)
  • Ginger: 2” piece
  • Cumin: 1teaspoon
  • Bay leaf: 2 no.
  • Garlic: 4-6 flake
  • Green chili: 4-6 no. (As per taste)
  • Clove: 4 no.
  • Cinnamon: 2” stick
  • Green cardamom: 1 no.
  • Black cardamom: 1no.
  • Black pepper powder: ½ teaspoon
  • Cumin powder: ½ teaspoon
  • Salt: 1 tablespoon (as per taste)
  • Chili flex: 1 teaspoon
  • Biryani masala powder: 1 tablespoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Oil: 3 tablespoon
  • Mint leaves: 2-3 twig

Preparation:

  1. Clean and wash chicken.
  2. Prepare wet masala with ginger, garlic along with 2 no. of green chilies, keep aside.
  3. Marinate chicken with curd, wet masala, coriander powder, chili flex, black pepper powder, cumin powder, Garam masala powder, Turmeric powder, Biryani masala powder and salt for minimum about half an hour.  
  4. Slit 2 no. of chilies, keep aside.
  5. Chop onion and tomato longitudinally.
  6. Deep fry half of the onion till it gets brown and crisp, keep aside.

Method:

  1. Heat oil in a wok (kadahi); Put cumin seed, clove, bay leaf, cardamom and cinnamon in it. Sputter it for few seconds; add onion and sauté till translucent, add chopped tomatoes and continue to sauté for 3-5 minutes.
  2. Add marinated chicken; stir fry on medium flame for 4-5 minutes; reduce to low heat, add slitted green chili and deep-fried onion; continue to cook with lid on.
  3. Cook till oil separates from masala and chicken is done; garnish with coriander leaves and fried onion.
  4. Serve with any type of rice, chapatti(bread)…
Chicken with Biryani Masala
Chicken with Biryani Masala
Ingredients
Marinated ingredients
Marinated chicken
Put cumin seed, clove, bay leaf, cardamom and cinnamon
add onion
add chopped tomatoes
continue to sauté
Add marinated chicken
stir fry on medium flame
add slitted green chili
Cook till oil separates from masala
chicken is done
Chicken with Biryani Masala
Chicken with Biryani Masala
Chicken with Biryani Masala

10
Jan 20

Chicken Gizzard (Stomach) Masala

Chicken Gizzard’ is one of the most healthy, nutritious parts of the chicken; packed with full of protein.  It is eaten all around the world and is even considered as delicacy in some countries as Uganda, Cameroon and Nigeria; also very popular in Kathmandu, Nepal too.

Cleaned Gizzard (pre packed is available in Hanamasa); ‘Hanamasa’ a supermarket chain in Japan; is popular for its quality product at low price and 24 hour open shop. Only limitation is that for smaller family it is not as convenient as many things you can’t purchase in small quantity we had same dilemma when my husband wanted to purchase. We visited two to three times every week the ‘Hanamasa’ in our vicinity in Shibaura, Minato-ku- Tokyo.

The pack available in Hanamasa has about 16-20 numbers; so whenever my husband will show interest, I use to say next time. Finally one day the next time was right there; we bought a packet.

I cooked the recipe for dinner and it is a bit chewy, but really delicious in taste. The chewiness is being specialty.

Ingredients:

  • Chicken Gizzard: 600 gm
  • Vinegar: 2 tablespoon
  • Onion: 200 gm
  • Tomato/tomato puree: 2 (medium)
  • Green chili: 2-3 no.
  • Mint leaves: 10-15 leaves
  • Ginger: 3”piece
  • Garlic: 4-6 cloves
  • Cumin seed: 1 teaspoon
  • Bay leaf: 2 no.
  • Clove: 4 no.
  • Cinnamon: 1” piece
  • Black pepper: 10-12
  • Black cardamom: 1 no.
  • Salt: 1 tablespoon (as per taste)
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 2 teaspoon
  • Garam masala powder: half teaspoon
  • Oil: 3-4 tablespoon

Preparation:

  1. Clean and wash chicken gizzard. Soak with vinegar for 5-10 minutes. Wash with water, keep aside.
  2. Cut onion and tomato, keep aside
  3. Chop mint leaves, keep aside.
  4. Grind the green chili, ginger and garlic to fine paste, keep aside.

Method:

  1. Heat the oil in a cooker body. Put cumin seed, whole Garam masala, black pepper and bay leaf. Sputter it for few seconds; add onion and saute till translucent.
  2. Add the prepared paste and continue to saute for 2-3 minutes; add turmeric powder and gizzard, Stir fry on low/medium heat. Fry till oil separates from masala (or liquid dries up).
  3. Add 2 cups of water and cover the lid, cook on full flame to bring the pressure, lower the heat and continue to cook for 10-12 minutes. Put off the flame; let it cool and depressurize.
  4. Open the lid of pressure cooker; add coriander powder, chili powder, tomato puree and salt, cook on medium flame for 3-4 minutes till the desired consistency is reached.
  5. Put-off the flame and add Garam masala powder, garnish with mint leaves and Serve…
Chicken Gizzard (Stomach) Masala
Ingredients
Put cumin seed, whole Garam masala, black pepper and bay leaf
add onion
Add the prepared paste
continue to saute
add turmeric powder
add turmeric powder and gizzard
Stir fry
Fry till oil separates from masala
Add 2 cups of water
add coriander powder, chili powder, tomato puree and salt
add coriander powder, chili powder, tomato puree and salt
cook on medium flame
add Garam masala powder
Chicken Gizzard (Stomach) Masala
Chicken Gizzard (Stomach) Masala
Chicken Gizzard (Stomach) Masala

28
Aug 16

Rotisserie chicken roast

  • Servings: 2
  • Marinating time: 15 minutes.
  • Pre heating time: 15 minutes..
  • Cooking time: 40- 50 minutes.
  • Total time: 80 minutes.

Today is holiday, but my husband went to office. While returning from office he brought chicken. That time I was getting irritated, what to do with this chicken because I have already finished cooking our lunch. That is fish kabab, which I am going to upload next…

Then I was in dilemma, whether to keep it in refrigerator, or to make something today only, finally I decided to cook a starter…

Here it is…

Ingredients:

  • Chicken (leg): 2 no.
  • Hung Yogurt/curd: 100 gm
  • Ginger paste: 1 teaspoon
  • Garlic paste: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Edible color (optional): 1 pinch
  • Butter/Oil: 1 tablespoon

Preparation:

  1. Take the chicken in a bowl. Wash it. Rub with 2 table spoon curd. Keep aside for 10-15 minutes.
  2. Wash the chicken again.

Method:

  1. Marinate the chicken with rest of the yogurt/curd, ginger, chili powder, Garam masala powder, garlic paste, salt, and color. (Leave it for minimum two hours, you can leave it for longer period also but then keep it in refrigerator.
  2. Take out extra marinate from the chicken pieces, cook it into the barbecue/grill or shallow fry with less oil.
  3. But here I cooked into OTG with help of Rotisserie process. First it is necessary to pre heat the oven for 10-15 minutes at 180 degree C.
  4. Then continue to cook for 45-50 minutes (Time to time check the chicken for its color and moisture, if it looks dry, smear with butter).
  5. It is ready to serve with green chutney and onion rings.

Enjoy the starter…

Rotisserie chicken roast

Rotisserie chicken roast

chichen leg being prepared for making chicken roast,kept in curd for 20 minutes

chichen leg being prepared for making chicken roast,kept in curd for 20 minutes

after washing in removing curd, cut mark put

after washing in removing curd, cut mark put

Ingredients

Ingredients

all ingredients put together

all ingredients put together

marination ready after mixing

marination ready after mixing

ready to be put in refrigerator for minimum couple of hours.it can be left for overnight

ready to be put in refrigerator for minimum couple of hours.it can be left for overnight

Take out extra marinate from the chicken pieces

Take out extra marinate from the chicken pieces

Rotisserie process

Rotisserie process

cooked into OTG with help of Rotisserie process

cooked into OTG with help of Rotisserie process

Rotisserie chicken roast

Rotisserie chicken roast


22
Aug 16

Chicken aaloo Dum (chicken potato Dum)

  • Servings: 2
  • Preparation time: 10 minutes.
  • Boiling time: 10 minutes.
  • Frying time: 15 minutes.
  • Cooking time: 8 minutes.
  • Total time: 43 minutes.

Chicken is extremely popular in all over world, traditionally Dum style cooking in earlier days into earthen pot sealed with Aata dough, over slow burning coals for hours. Here I am using gas stove.

It is main course recipe with delicious gravy (curry) to be used everyday meal, will be loved by children and adult.

Ingredients:

  • Chicken: 300 gm (medium size breast piece).
  • Potato: 4 no. (Small)
  • Onion: 1 no. (Small)
  • Tomato: 1 no. (Small)
  • Red chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 2-3 “piece
  • Garlic: 3-4 flakes
  • Whole red chilly: 1 no.
  • Green chili: 2 no.
  • Cumin seed: half teaspoon
  • Bay leaf: 2 no.
  • Salt: 1 ½ teaspoon
  • Mustard oil/any cooking oil: 3 tablespoon
  • Ghee: one teaspoon (optional)
  • Water: 1 cup (as per gravy consistency required)

Preparation:

  1. Peel off potatoes and cut into equal medium size pieces. Boil the peeled potatoes with chicken, along with ½ teaspoon of salt and bay leaf. Keep aside.
  2. Grind ginger, garlic, tomato and onion; make fine paste, Keep aside.

Method:

  1. Take fry pan heat oil in it. When it smokes, put 2 whole chilies, cumin seeds and bay leaf.
  2. Add boiled chicken and potatoes in it. Stir fry it for 2 -3 minutes, take it out and keep aside.
  3. Add ground paste Stir it and fry (keep it stirring otherwise it may burn) till oil separates from the masala (About 5 minutes).
  4.  Take a bowl put chili powder, coriander powder, turmeric powder and salt in it, add one tablespoon of water and mix it well, it will become paste.
  5. Add this paste in the fried masala and stir it., add fried potato and chicken in it. Stir it for 2 minutes.
  6. Add one cup of hot water and cover it, Lower the flame and heat it about another 5-6 minutes.
  7. Add Garam masala powder, one teaspoon ghee and put off the flame, Now, chicken potato Dum is ready to serve.
  8. Serve with fluffy puries or rice.

    Chicken aaloo Dum (chicken potato Dum)

    Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Ingredients

Ingredients

Boil the peeled potatoes with chicken

Boil the peeled potatoes with chicken

Ingredients

Ingredients

put 2 whole chilies, cumin seeds and bay leaf

put 2 whole chilies, cumin seeds and bay leaf

Add boiled chicken and potatoes

Add boiled chicken and potatoes

Stir fry

Stir fry

Add ground paste

Add ground paste

Add ground paste

Add ground paste

Add ground paste

Add ground paste

masala

masala

Add fried potato and chicken

Add fried potato and chicken

Add one cup of hot water

Add one cup of hot water

Add Garam masala powder

Add Garam masala powder

one teaspoon ghee

one teaspoon ghee

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

20160417_135430

20160417_135440 20160417_135512


31
Jul 16

Chicken pakora/fritters

By habit Indians love to eat fried, chicken pakoda/fritters is one of them. You get the wafting aroma of chicken; in fact it has amazing taste and nutritive value. Pakoda/fritters loved by all. Contains all the nutrients that make strong body, like protein, calcium, iron etc….

Ingredient:

  • Chicken (breast):200gm.
  •  Ginger: 2-3 “piece
  • Garlic: 3-4 flakes
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Garam masala: ½ teaspoon
  • Water: 1cup
  • Mustard oil: for deep fry
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Grind ginger and garlic; make fine paste, Keep aside.
  2. Boil the chicken, along with ½ teaspoon of salt and bay leaf. Keep aside.
  3. Take a bowl. Put Besan, salt, Ajawine, ginger garlic paste, Garam masala and Meetha soda in it.
  4. Make a smooth batter with the help of water.

Method:

  1. Take fry pan, heat oil in it.
  2. Let oil to smoke. Pour a drop of batter into the oil.
  3. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, dip the boiled chicken piece into batter. (Either direct by hand or spoon)
  5. Deep fry all chicken pieces, when they start to come up slowly turn over.
  6.  Fry till it becomes golden brown on both sides.
  7. Serve hot Chicken pakoda/fritters with tomato sauce.

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Ingredient

    Ingredient

    Boil the chicken

    Boil the chicken

    Make a smooth batter

    Make a smooth batter

    dip the boiled chicken piece into batter

    dip the boiled chicken piece into batter

    dip the boiled chicken piece into batter

    dip the boiled chicken piece into batter

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters