Methi Murgh / Methi Chicken

Its not spring yet here. It was but not now. The temperature has been varying constantly for the past month. One day we cannot survive without the cooler on and the next day you need to pull out your socks and sweater. With inconsistent temperatures comes cold and flu and the cycle has started in our house with pappu being infected the most.
Methi is one green that we buy frequently these days. Its mostly methi theplas with spicy thakkali thokku for dinner but sometimes I try something different and this methi murgh has become a favorite. Packed with tons of flavor, its the perfect side dish for rotis or parathas or pulaos.

~*What U Need*~ Chicken - 1 lb, washed & cut into medium sized pieces Methi leaves - 1 cup cleaned and packed Onions - 1, chopped finely Green chilli - 1 Ginger garlic paste - 1 tsp Tomato - 1, pureed Yogurt - 2 tbsp Turmeric powder - a pinch Red chilli pdr - 1/2 tsp Coriander pdr - 1 tsp Cumin pdr - 1/2 tsp Garam masala pdr - 1/4 tsp Salt - to taste Oil - 2 tbsp Cream - 1 tbsp How I Made it: In a bowl whisk the cream and yogurt and set aside. Heat 2 tsp oil in a kadai, add the methi leaves and saute for some time, remove and set aside. In a kadai, heat the oil, add the chilli and saute for a min. Add the onions and cook till brown. Add the ginger garlic paste and saute till the raw smell leaves. Add the pureed tomato add saute till it forms a masala. Add the masala powders and saute for some time. Add the chicken pieces and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done. Add the garam masala, methi leaves and cook till the chicken is done and you get the consistency of your choice. Reduce the flame to low, add the cream mixture and mix well. Cook in low flame for 2-3 mins. Add chopped coriander leaves, remove from flame.

Serve hot with white rice, biryani, flavored rice or rotis.

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Butter Chicken | Side dishes for Parottas/Rotis

As everyone out there is blogging about sweets and savories for Diwali, I donot have even one in my kitty and I am in no mood to make one. That doesn't mean that I will not be preparing anything for the festival, I have some ideas but I am gonna get into it next week only. Diwali is never complete for us without a non-veg three course meal but this Diwali I am planning something new and this Butter Chicken is definitely in the menu. Its rich, creamy and totally addictive and pairs perfectly with parottas and naans.

~*What U Need*~ For the chicken: Chicken - 1/4 lb, with bone Yogurt - 1/4 cup Ginger garlic paste - 1 tsp Chilli powder - 1/2 tsp Salt, pepper For the sauce: Onion - 1, finely chopped Ginger garlic paste - 1 tsp Garam masala - 1/2 tsp Chilli powder - 1/2 tsp Coriander powder - 1 tsp Cumin seeds - 1/2 tsp Tomato puree - 3/4 cup Water - 1/4 cup Cream - 1/8 cup Ghee - 1 tbsp Butter- 2 tbsp Salt and Pepper to taste Kasurimethi leaves - 1/4 tsp Cilantro - 1 tbsp How I Made it: In a bowl, mix together the chicken with the marination ingredients and set aside for 30 mins or overnight. Preheat oven to 475 degrees, place the chicken on a baking sheet lined with foil paper and bake it in the oven for 10 minutes, turn the broiler on high and broil till the chicken is charred and then remove from the oven. In a large pan, heat the oil and butter and allow the butter to melt. Add the cumin seeds and allow them to cook for about 30 seconds. Add the onion and cook till soft, add the ginger garlic paste and cook till raw smell goes off. Add tomato puree and cook for 3-5 mins. Add the garam masala, coriander powder and chili powder and cook for about 30 seconds. Add the chicken, add some water and cover with a lid and simmer for about 20 minutes. Stir in the cream and fenugreek leaves, season with salt and pepper to taste, add in the cilantro and reduce the heat to low and allow to cook gently for a few minutes.

Serve over some jeera rice or parottas or rotis!!!

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Chicken Salna / Chicken Chalna | Side dish for parottas

I have always been a big fan of parottas in any form. Be it the plain one with a simple kada salna or the jazzed up kothu parottas, I devour the whole plate when it comes to parotta. The parottas that we got in our hometown were much better than the ones that I had eaten in Chennai. Was it the method or the ingredients or the final touch that the masters gave to the parottas, I dont know but something about the parottas from Nagercoil made it stand out. Parottas were always a weekly occasion when I was a kid. And amma makes this copycat kada chalna version at home which pairs perfectly. So here's my moms version.

~*What U Need*~ Chicken - 1 lb, with bones Onion - 1, large, finely chopped Tomato - 1, medium finely chopped Ginger garlic paste - 1 1/2 tsp Curry leaves - 1 sprig Coriander leaves - 2 tbsp, finely chopped Cinnamon(1 inch), Cardamom(2), Cloves(2) Salt, Oil - 2 tbsp To roast and grind: Chilli powder - 1 tsp Coriander powder - 1 tbsp Turmeric powder - 1/4 tsp Garam masala - 1/2 tsp Chicken curry powder - 1 tsp Coconut - 1/2 cup How I Made it: In a pan, dry roast the coconut till brown, add the spice powders and roast for 2-3 mins. Cool and grind to a smooth paste. Heat oil in a pan. When hot add the cinnamon, cardamom and cloves and fry. Add the onions and fry till nicely browned. Add the ginger garlic paste and saute till the raw smell goes off. Add the tomatoes and mix well. Fry till the tomatoes are cooked. Add the cleaned chicken and cook till the chicken leaves water and is half cooked. Add the ground masala and cook adding water till the chicken is fully cooked and the curry is reduced. Simmer for another 5 mins at low till oil separates. Garnish with chopped coriander and curry leaves.

Serve hot with parotta.

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Thengai Paal Meen Kuzhambhu / Fish Curry with Coconut milk

I have never been a big fan of seafood, except for crab. Thats the main reason that you don't see that much seafood related dishes in the blog. However I have started cooking fish these days for the sake of pappu. Amma generally makes fish curry with coconut and thats how I know fish. But my MIL makes a version wherein she never uses coconut. Its just lots of tamarind and loads of pearl onions. I took a liking to that curry right from day one and I make it occasionally at home.

This is a hybrid version of my MILs fish curry. I had some coconut milk on hand which I added in the end, allowed the curry to come to a boil and viola I got a tasty curry with a very mild flavor of coconut. The coconut masks the overpowering taste of the tamarind and gives a not-too-much creaminess and sweetness to the curry. On the whole it sure is a winner to me.

~*What U Need*~ Fish - 250 gms Shallots/Pearl onions - 12 Tomato - 1 medium Garlic pods - 4 Turmeric powder - 1/4 tsp Red Chilli powder - 1.5 tsp Coriander powder - 1.5 tsp Fish curry powder/sambar powder - 1 tsp(optional) Thick Coconut milk - 1/2 cup Salt - as required Gingelly Oil - 3 tbsp Tamarind - 1 lemon sized ball soaked in 1/4 cup water Salt - to season To grind to a fine paste: Cumin seeds - 1/2 tsp Peppercorns - 1/2 tsp Red Chili powder - 1/2 tsp Coriander powder - 1/2 tsp Shallots - 5 Garlic - 3 To season: Fenugreek seeds - 1/4 tsp Mustard seeds+Urud Dal - 1/2 tsp Cumin seeds - 1/4 tsp Curry leaves - 1 sprig How I Made it: Marinate the fish with salt, turmeric powder for 30 mins. In a kadai, add oil and when hot add the 'To Season' ingredients and fry well. Add chopped garlic pods and saute them for a minute. Add the chopped shallots and fry till golden brown. Add the spice powders and fry for 5 mins. Add the ground paste and fry till the raw smell goes off. Then add tomato and saute till the oil oozes out. Now pour the tamarind extract and bring to a boil. In low flame keep boiling till the oil separates and the curry reaches the desired consistency. Add a sprig of curry leaves and the fish pieces. Cook for few mins and then add the thick coconut milk. Cook for 1-2 mins and remove from flame.

Serve hot with white rice!!!

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Spicy Chicken Kheema Potato Curry

A lazy Sunday morning.. hot dosas with piping hot sambar followed by a 3 hour nap and waking up to a lunch of hot rice with amma's chicken curry was my Sunday routine before marriage. Comfort food in every bite and I never asked for more. My heart has been yearning for that comfort for some time now. Sundays are meant to be whiled away while you get pampered with tasty food. But that seems just like mirage these days. The only thing that seems comforting is replicating amma's chicken curry for Sunday lunch. The huss has never been a big fan of the curry and so I make variations, like this. We had it with some white rice and chicken roast and I just traveled back in time, well atleast the eating part.

~*What U Need*~ Chicken kheema - 1/2 lb Potato - 1, cubed Onion - 1, large, finely chopped Tomato - 1, medium, chopped Ginger garlic paste - 1/2 tbsp Oil, Salt Chopped coriander leaves - 2 tbsp Cinnamon - 1" Cloves - 2 Cardamom - 2, crushed To roast and grind: Onion - 1/4 cup, chopped Grated coconut - 1/4 cup Chilli powder - 1 tsp Coriander powder - 1 tsp Garam masala - 1/2 tsp Turmeric powder - 1/8 tsp Oil - 1 tsp How I Made it: Heat 1 tsp oil in a pan and saute the 1/4 cup onions. Once soft add the grated coconut and fry till brown. Add the spice powders and fry for another 2-3 mins. Set aside to cool and then blend to a smooth paste. Heat 1 tbsp oil in the same pan and add cinnamon, cloves and cardamom. Once tempered add the finely chopped onions and saute till golden brown Add ginger garlic paste and fry till the raw smell leaves. Add the chopped tomatoes and fry till mushy. Add potatoes followed by the minced meat. Cook till the chicken sheds water and is half cooked. Add the ground masala and 1/2 cup water and cook till the meat is done and oil separates. Add chopped coriander leaves and remove from flame.

Serve with rice or rotis...

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Spicy Mutton Kuzhambhu | Spicy Mutton Curry

We seldom buy mutton at home and whenever we buy it, it is for the huss. I hate mutton, all thanks to a very bad first time experience. My mom makse the best chicken roast but mutton has never been her thing. The first time she cooked mutton it turned out like a piece of leather and that was the last time she took the risk. Things did change after marriage. My MIL cooks mutton perfectly. The entire family falls for her dhal curry and mutton roast and I am no exception. Gaining knowledge from her, I have started cooking mutton in my kitchen too, though not so frequently. This spicy mutton curry is my huss's favorite. Pair it with some soft phulkas or some hot ghee rice and lunch can never get any better.

~*What U Need*~ Mutton - 1/2 kg Onion - 1, large, chopped Tomatoes - 1, large, chopped Ginger garlic paste - 1/2 tbsp Oil, salt Cinnamon stick - 1" Cloves - 2 Cardamom - 2, crushed Bay leaf - 1 Coriander leaves - 2tbsp (for garnishing) For masala: Coconut - 1/4 cup, grated Fennel seeds - 1 tsp Onion - 1/2 cup, cubed Coriander powder - 1 tsp Red chilli powder - 1 tsp Garam masala - 1/2 tsp Turmeric powder - 1/4 tsp How I Made it: Heat 1/2 tsp oil in a pan, add the fennel seeds and when brown add the onions. Once the onions are fried, add the coconut and fry till toasted and brown. Next add the spice powders and roast for another 3-4 mins. Set aside, allow to cool and then blend to a smooth paste. Heat a pressure cooker with oil, add the cinnamon, cloves, cardamon and bayleaf and once fried add the onions and saute well till nice and golden. Add the ginger garlic paste and cook for 2 mins. Then add the tomatoes and cook till soft. Add the mutton pieces and cook for 5 mins. Add 1/2 cup of water, put the lid on and cook for 5-6 whistles Once the mutton is cooked, add the masala and mix well. Season with salt and allow to boil till oil separates. Garnish with coriander leaves and remove from flame.

Serve with chapathis or rotis.

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Chicken Kheema Matar Aloo | Minced Chicken Curry with Peas and Potato

Its been a long time since I shared a non-veg recipe here. We have been eating, lots to be frank but I make them for dinner to have it as a side for chapathis and then I just can't take decent photos with the sun going down by 4.00 pm itself. Yeah, gone are the days when I chuck whatever I churn out in the kitchen onto a plate and click a picture with the flash on. Now that I know how important natural sunlight is necessary to get a good capture, I just don't have the heart to click a picture at night.

So yesterday when I decided to make this lip smacking kheema curry for our dinner, I made it way ahead and by ahead I mean well before 4.00 pm. Making chapathis at 3.00 pm is so not right and that left me with nothing to keep in the background. I couldn't complete the setup. And the only styling(sorry to call this styling BTW) that I could think of was cleaning up the pan in which I had made the curry and chucking it into the same pan. Have you ever been in this situation??? Do share some tips on how to style food when you don't have the much needed sides... Coming to this recipe, it is lip-smackingly good and the potatoes and peas adds more flavor to the curry.

Prep time: 15 mins; Cooking time: 20 mins; Serves - 2-3 ~*What U Need*~ Chicken Kheema - 1/2 lb(any ground meat)Ingredients: ( serves 3-4 as side) Cardamom - 2 Cloves - 2 Cinnamon - 1 inch stick Dried bayleaf - 1 Onion - 1, large, finely chopped Tomato - 1, medium, finely chopped Potato - 1, cubed Frozen peas - 1/2 cup, thawed Ginger garlic paste - 2 tsps Chilli powder - 1 tsp Coriander powder - 2 tsp Turmeric powder - a pinch Garam masala - 1/2 tsp Chopped coriander leaves - 2 tbsp Oil, Salt How I Made it: Heat oil in a nonstick pan and temper with cardamom, cloves, cinnamon and bay leaf. Add the onions and saute till golden brown. Next add the ginger garlic paste and saute till the raw smell leaves. Next add in the tomatoes and fry till soft and mushy. Add the spice powders and cook for 1-2 mins. Now add the chicken mince, potatoes and peas and cook till the chicken releases water. Add one cup of water and cook with closed lid till the chicken and potatoes are done. Cook another 2-3 mins till you see oil separating from the curry. Season with salt and sprinkle coriander leaves and remove from flame.

Serve hot with parottas or chapathis.

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Chicken Balti

When it comes to non veg dishes, I never venture out of my league. It is always chicken masala or chicken coconut curry or pressure cooker chicken biryani. After 3 years of cooking, it is only now that I am geting the biryani texture right. It took 3 years of trial and error to get it right. And so I never try anything new. And Mr.A has never complained about it. His only request all these days was ~ first try to get the biryani texture right and then start experimenting.

I have tried the pepper chicken masala but have never got that trademark black color and so I seldom try it... The other day when I was browsing for new chicken recipes, I came across Balti recipes. Some believe that balti was invented in Birmingham, England while others believe it originated in the northern Pakistani region of Baltistan in Kashmir from where it spread to Britain. Different countries have their own take on this recipe. The recipe is simple with simple Indian spices and goes perfect with naans. I referred to this recipe but adapted to use ingredients available in my pantry.

~*What U Need*~ Chicken - 1/2 kg Onion - 1 Lemon Juice - 1/2 tbsp Chopped coriander - to garnish Green chilli - 1, slit Oil, bay leaf, cinnamon, cloves, cardamon - to temper Capsicum - 1/2 cup, cubed For grinding: Ginger garlic paste - 1 tsp Tomato - 1, large Curd - 1 tbsp Red chilli powder - 3/4 tsp Turmeric - a pinch Garam masala - 1 tsp Coriander powder - 1 tsp Salt

How I Made it:
Blend all the ingredients under grind to a smooth paste, set aside. In a non stick pan, heat oil, add the mustard seeds and allow to pop. In a heavy bottom vessel/ kadai heat oil. Add the green chilli, bay leaf, cloves, cardamom and cinnamon and fry. Add onion and cook until the onions are well browned. Add the puree and cook on high flame until the mixture boils and the excess liquid has evaporated.

Continue cooking till oil separates. Add the chicken and stir till evenly coated. Add enough water and bring to boil. Cook for another 8 mins. Set the heat to high and keep stirring so that the chicken does not burn. Reduce to thick curry consistency or consistency of choice and check if the chicken is done.

Add lemon juice, chopped coriander leaves, followed by the capsicum, give a stir and cook for another 1 min. Check for taste and then remove from flame.

Server hot topped with coriander leaves.

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