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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Baked Lahori Chargha | Easy Chicken Recipes

There are days when all I need is a flavor packed piece of chicken with a side salad or some baked sweet potato fries. While I am okay with that kind of food, the huss is totally opposite. He needs dosas or idlis or biryanis to keep him and his tummy happy. But one thing that we both agree on is tandoori chicken. We love it to the core and with a side dip of mint yogurt it is just the best dinner in the whole world. I follow this food group in FB and I saw this recipe there. Was totally hooked up with the flavor profile and added my own twist by baking it. This my friend is a bomb and you should definitely give this a try.

~*What U Need*~ Chicken legs - 4-5, 1 lb, with skin Coriander seeds - 1 tbsp Garam masala powder - 1 tsp Ginger garlic paste - 1 tsp Cumin powder - 1/4 tsp Mint leaves - 1/4 cup, packed Chilli flakes - 1 tsp Lemon juice - 1/2 of a lemon Salt Eggs - 1 How I Made it Grind everything in a mixie from coriander seeds to chilli flakes. Marinate this with the chicken, lemon juice, salt and egg with 2 tbsp oil. Marinate for atleast 2 hrs - overnight. Preheat oven to 400F. Bake in a foil lined pan for 30 mins. Turn over and bake for another 20 mins. Broil for few mints till you get the crust on the chicken.

Serve with mint chutney.

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(Amma Cooks) Tuna Poriyal / Tuna Stir fry

I learnt this recipe from my amma when she visited us sometime back. When we went grocery shopping one day she asked me to grab a few cans of tuna. All she said was that grab some and I will teach you how to make a very simple poriyal that will pair perfectly with rasam saadam or paruppu saadam. And just as she said this stir fry comes together in a matter of minutes and is the perfect accompaniment for rasam saadam. Thanks ma for this recipe, I make this atleast once in every two weeks for the huss's lunchbox. Its one of his favorite side dishes these days.

~*What U Need*~ Canned tuna - 3 cans, drained Onion - 1, small Garlic - 3 pods, chopped Green chilli - 1,sliced Chilli powder - 1/2 tsp Coriander powder - 1 tsp Curry leaves - 1 sprig Oil - 2 tbsp Salt, pepper - to taste How I Made it: Heat oil in a pan, add the curry leaves and saute. Add the garlic and fry till golden brown. Add the green chilli and onion and fry till brown. Add the canned tuna and saute for 4-5 mins. Next add the chilli powder and coriander powder, season with salt, pepper and fry till the mixture is dry and the tuna is fried well.

Serve with rasam saadam!!!

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Chettinad Chicken Masala

Belated Diwali wishes to all my readers. I am really sorry for not sharing any sweets or savories for this Diwali. I was a bit held up last week but in a good way. I was asked to bake the birthday cake for a lil one. The theme was Cars and the cake that the birthday boy chose was Lightning mcqueen. He wanted a 3D version of the cake and since it was my first time I was skeptical to take up the task. But then the huss encouraged me all the way and yeah I made it. A two tiered Lightning mcqueen cake covered with fondant and decorated with fondant accents. The cake was a big hit and everyone ~ of all the kids totally loved the cake.

Coming to this recipe, Diwali is never complete without a biryani and chicken side dish for us. And so I thought of sharing this delicious and spicy chettinad chicken masala for the day. Chettinad cuisine mostly use pearl onions in the cooking and thats what gives this dish its signature taste. I have used both pearl onions or regular onions to make this dish and both taste awesome but the former always triumphs. And here's the recipe.

~*What U Need*~ Onion - 1, large, finely chopped/small onions - 10-12 Tomato - 1, chopped Garlic - 3, chopped To marinate the chicken: Chicken - 1 lb Red chilli powder - 1 tso Chicken curry powder - 1 tsp Turmeric powder - 1/4 tsp Yogurt - 2 tbsp Ginger garlic paste - 1 tsp To Grind: Onion - 1, medium, chopped/small onions - 10 Ginger garlic paste - 1 tsp Green chilli - 1 Chilli powder - 1/2 tsp Coriander powder - 1 tbsp To grind: Coconut - 3 tbsp Cashews - 2 tbsp Fennel seeds - 1/2 tsp For tempering: Oil - 3 tbsp Fennel seeds - 1/4 tsp Cloves - 2 Cinnamon - 1 inch Cardamom - 2 Bay leaf - 1 small Curry leaves - 1 sprig Coriander leaves - 1 tbsp, chopped - to garnish How I Made it: Wash the chicken and mix it with all the ingredients under to marinate. Set aside for 30 mins. Grind the ingredients under to grind separately. Heat oil in a pan, when it gets heated add the ingredients under tempering and fry it. Ad chopped onions, garlic and saute until onion turn light golden brown. Add the finely chopped tomatoes and saute till soft and mushy. Add the ground onion paste and saute for 2-3 mins. Add marinated chicken and saute for another 2-3 minutes. Cook till 3/4 th done. Season with salt. Add the ground coconut paste and saute till the raw smell goes off and the chicken is cooked. Add the coriander leaves and remove from flame.

Serve with rice/dosa!!!

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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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Barbecue Pulled Chicken & Sandwiches

Well, its fall here. As in officially. The climate has started getting cooler, the leaves have started changing colors and we have brought out our sweaters and fall shoes. I like this weather but I hate what it has in store and the aftermath. Winter is never our thing. It would be if it was a matter of months. But not when you have to face that thick blanket of whiteness for more than four months. And thats why I hate and love fall.

I have always been a fan of trying new recipes. And the leftover rotisserie chicken called out my name to try something new. Barbecue pulled chicken has been in my head for quite some time and I decided to give it a try keeping in my mind my palate preferences. If you are using leftover rotisserie chicken use the two breast pieces and if you are using frozen chicken then use two chicken breasts.

Prep time: 15 mins; Cook time: 25 mins; Serves - 3-4 ~*What U Need*~ Chicken breasts - 2, 1 lb Onion - 1/2, sliced Chilli powder - 1 tsp Garlic powder - 1/2 tsp Chicken stock - 1/4 cup BBQ sauce - 3/4 cup Salt, pepper - to season Toasted buns of choice - to serve Cheese slices - to serve How I Made it: In the pressure cooker, heat oil, add the sliced onion and allow to brown. Add the dry spices and mix well. Fry for 2-3 mins. Place the chicken breast and mix well. Add the chicken stock, barbeque sauce and give it a toss. Pressure cook for 2 whistles and reduce the heat to low, cook for 10 mins. Release the pressure, season with salt and pepper and if you need more sauce, add as per liking. Cook in medium flame till you get the desired consistency. Using two forks, shred the chicken and toss in the gravy.

Serve on toasted buns with cheese!!!

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Chicken Haleem

One thing that the huss enjoys to the core is anything and everything with chicken in it. Well, I am no less. We love our share of chicken anytime.

I was totally new to the word haleem then. While I was born and brought up in the Gulf, I was there only till my IInd standard. So its just a few memories that I carry around like how I always wore sockings when I was little or the little forest that I saw from our back window or the few words of Arabic that I learnt from my Arabic class or how I was the favorite of everyone in our apartment and finally George chetta from next door. Haleem and nombu kanji were often mentioned by appa and amma when we talked about life in Gulf. That was that.

After marriage, the huss used to mention this delicacy whenever the holy month of Eid sets in. And thats when I started browsing about haleem. Appa also explained the process to me on how the chicken is slow cook with wheat, barley and other dhal varieties. The huss was so adamant on getting his hands on haleem that he ordered himself a pack of haleem from Hyderabad which came by courier. He tasted it and he loved it. This was the story two years back. Fast forward now, far away from home country, he didn't have the option to online order and I knew that he was craving for the dish for sometime. Finally I gave in and started browsing for recipes and found a promising one at vahrehvah's site. I adapted the recipe to what I had in hand and it was a total hit. The huss loved it to the core.

~*What U Need*~ To Grind : Wheat rava - 1/2 cup Masoor dal - 1 tbsp Toor dhal - 1 tbsp Barley - 1/4 cup Urad dhal - 1 tbsp Channa dhal - 1 tbsp Peppercorns - 1 tsp Jeera - 1 tsp Cloves - 4 Cinnamon stick - 1 inch Green cardamom - 2 Almonds - 5 Sesame seeds - 1 tsp For porridge: Chicken - 1 lb, with bone Chicken stock - 6 cup Onions - 2, finely sliced Green chillies - 2, finely chopped Mint leaves - 1/2 cup Coriander leaves - 1/2 cup Ginger garlic paste - 1 tbsp Curd - 2 tbsp Ghee - 2 tbsp Oil - 1/4 cup Juice of 1 lemon How I made it: Heat oil in a pan and fry sliced onions till it turns golden brown and crispy. Remove from the heat and split fried onions into two parts. Reserve one half for garnishing. Grind everything under “To Grind” to a coarse powder. Heat the same oil in a pressure cooker. Add ghee to it and once it melts, add ginger-garlic paste. Saute for 2 mins. Add chicken and fry till seared. Add chicken stock and mix well. Add fried onion, curd, green chilies, mint leaves and coriander leaves. Mix everything and cook for a min. Add ground mixture and stir frequently to avoid lumps. Season with salt and pressure cook at high flame for 2 whistles. Switch to low flame and pressure cook it for 40 mins. Once the pressure goes, open the lid and mash everything. Sprinkle lemon juice.

Serve warm!!!

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Chicken Kheema Cutlet

Cutlets are always a favorite in my house be it vegetable or chicken. I have made chicken cutlets previously but I usually use cooked shredded chicken. This time when I was planning to make chicken cutlets for our snack I saw a pack of minced meat hiding in the freezer and thus born these addictive chicken kheema cutlets. You could either deep fry the cutlets or shallow fry them like kebabs. Either way they are delicious when served warm but the deep fried ones scores full marks over the kebab style ones, always...calorie conscious ppl, pls keep away :)

~*What U Need*~ Chicken kheema/minced meat - 1/2 lb Onion - 1, finely chopped Potato - 1, boiled and mashed Cumin seeds - 1/2 tsp Ginger garlic paste - 1/2 tbsp Red chilli powder - 1 tsp Garam masala powder - 1 tsp Turmeric powder - a pinch Salt Egg - 1, whisked Breadcrumbs - to coat Oil - to shallow or deep fry How I Made it: Thaw kheema as per directions. Take it in a pressure cooker and cook for 2 whistles by adding some water. Remove and seat aside. Heat oil in a pan and add cumin seeds. When brown, add the onions and saute till soft. Add the ginger garlic paste and saute well. Add the spice powders and mix well. Fry for 2 mins and then add the cooked kheema. Cook for 2 mins. Add the mashed potato and mix well. Remove and set aside. When warm to touch mix well with hands. You can cool and store in an airtight container in the refrigerator for future use. It stays good upto 2 days. When ready to cook, heat oil in a tawa as needed for shallow or deep frying. Whisk the egg with a pinch of salt. Dip the patties in the egg first and then coat with breadcrumbs. Cook on both sides till done.

Serve warm!!!

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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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Breadcrumb Crusted Fried Chicken | Chicken Recipes

Amma's recipes are generally no-fail recipes, don't you agree to that? When I first entered the kitchen to try my hands at cooking, it was her notes that I referred to and I did not dare to try any other recipes other than the ones that she had jotted down. And when the dishes turned up bad, she had some way or the other to make them good.
Amma had this way of frying chicken dipped in breadcrumbs, which tasted yummily to us. She said that the chicken fried this way would be moist, crunchy and it also sucked less oil. I just love the way the crunchy fried breadcrumbs peel off with a bite to reveal the moist and perfectly cooked chicken...

We are all chicken lovers and come Sunday, chicken is a must at home. Be it a one-pot chicken biryani or a traditional dum biryani or a simple chicken gravy with chicken roast, sunday lunches are special for us. And chicken is the perfect way to end the week. However fried chicken is not a regular, all that excess oil is detested by everyone at home. But once in two months, amma fries chicken, either KFC style or this way. Eat it hot out of the pan with some rice and a simple morkuzhambu, the combo is so addictive.

~*What U Need*~ Chicken drumstick pieces - 2 For the Masala Red Chilli powder - 1 1/2 tsp Turmeric powder - a pinch Coriander powder - 1/2 tsp Pepper powder - a big pinch Garam masala powder - 1/4 tsp Ginger-garlic paste - 1 tsp Vinegar - 1/2 tsp Lemon - 1/2 Salt Cornflour - 1 tbsp Egg - 1 Breadcrumbs - as needed Oil to fry

How I Made it:
Mix all the ingredients from the masala section. Make slashes on the chicken. Coat the chicken evenly with the masala. Marinate for 2-3 hours.
Heat oil to fry. Break open the egg in a wide plate. Mix well with a fork. Spread the bread crumbs in a plate. Dip the chicken legs in the egg and then in the breadcrumbs. Make sure that the chicken is coated evenly with the bread crumbs. Fry in oil till done...

Serve as starter or with rice.

** My Notes:
** You can also use bite sized pieces to make these.
** Make sure that you use chicken on the bone.
** Its best to have it hot and fresh out of the pan else they tend to lose their crunchiness.

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