Sometimes regular ingredients can create magic in your dish . I am talking about ingredients which are easily available , very popular and still no innovation is made . I was in mood to experiment again . I love the part of wanna be kitchen scientist sometimes and just enjoy the success or failure. Ultimate innovations where mistakenly achieved so never give up experimenting . Its funny but I become a total nuts or cry sometimes when I fail but the moment things go correct everything just blossoms up and I am my happy spirit all over again . Irony of life may be …..in no mood to bore you all just discuss recipe …..
Ingredients : 300 gm boneless chicken cut into small pieces, 2 tablespoon Bengal mustard sauce ( kasundi : we say it locally ), 1 tablespoon honey, salt to taste , 1 cup gram flour (Besan ), 1 tablespoon poppy seeds, 1 teaspoon turmeric powder, salt to taste, 1 beaten egg, 1/2 cup refined flour or rice flour .Oil for deep frying
For Salad : half grape fruit peeled off completely , 1 apple , 1 green chilly ,1/2 a capsicum cut into thin slices, half a lemon to squeeze out juice, Salt to taste , 1 teaspoon sugar powder.
Servings : 4
Method : marinate chicken pieces with Bengal mustard sauce , honey salt and keep it aside for 30 minutes. meanwhile just mix gram flour , rice or refined flour , salt , turmeric powder, egg with a bit of water to make a batter with semi thick consistency. Heat the oil in a pan after 30 minutes dip the chicken pieces in batter prepared and deep fry it until crispy and golden brown. Mix all the ingredients for salad ( prepare it after frying fritters to manage freshness.). Serve them together and enjoy the dish .
I think Chinese food always comes as a rescue even if we are sick and still craving for something tasty and delicious. For me Chinese food always works out …..so the story of the day goes as …My beloved husband is down with viral fever and being a big foodie still craving for yum stuff. I made him some sachet chicken soup which he didn’t like ,his frowning face made me go awweeeeee.. The chef within me thought why not make a healthy chicken dish with one teaspoon of olive oil . This way all will be healthy and hearty . And what is very easy and healthy to make …..Chinese food ! You can never go wrong with it . Take my word !!!!
Ingredients : 300 g small pieces of boneless chicken , 1 teaspoon black pepper powder , Salt to taste, shredded lime leaves, 1 tablespoon chopped lemon grass 1 tablespoon lime juice , 1/2 tablespoon garlic finely chopped, 1 tablespoon ginger finely chopped, 1 celery stick finely chopped, 1 cup finely chopped spring onions , 1 teaspoon corn starch dissolved in 1/2 cup water, 1 cup chicken stock ,1 egg white , 1 tablespoon dark soya sauce, 1 teaspoon olive oil.
Serving : Bowl full of 3
Marinate chicken with salt pepper, lime leaves and lime juice , dark soya sauce & Lemon grass . Keep it for 30 minutes. Heat 1 teaspoon olive oil and add ginger, garlic, & celery sauté for 30 seconds on high flame add the chicken . Cook for 5 minutes. Once the chicken is done add the chicken stock and half of the spring onions ( Save the green part for garnishing ), let the water soak some aroma and add in dissolved corn starch . Once the chicken gets a thickness here comes the tricky part. Add a teaspoon of soya sauce again and then slowly stir in egg white with one hand and keep stirring the gravy with a spatula from other hand. The egg white will form thin white strands giving the dish its look. Now do you really need to sob when you are sick . I don’t think so . Garnish it with green chopped spring onions and serve hot .
A marination done with fresh coriander and mint leaves and curried into rich creamy gravy a chicken is sure to taste good. I was about to cook something else yesterday but suddenly I thought why not utilise the fresh coriander and mint and try this out to make chicken gravy. And I took a right decision . The aroma was classic and taste was good . The gravy added a bit of excitement on our dinning table. So to wrap up last nights dinner hers the recipe for Dhaniya chicken .
Ingredients : 500 g boneless chicken pieces, 1 teaspoon pepper , salt to taste, 1 teaspoon whole spice powder, 1 teaspoon cumin powder, 1 piece coriander powder, 1 cup chopped mint leaves, 1 tablespoon garlic paste, 3 to 4 whole green chillies, 1/2 cup yoghurt, 1/2 cup fresh cream , 1 teaspoon red chilly powder, 1 tablespoon butter to cook, 2 to 3 cloves.
Servings : 4
Method : make a paste of fresh coriander , mint and garlic add in salt and pepper marinate the chicken for 30 minutes in that paste. Heat a pan and add butter in it , add the cloves saute for few seconds. Now add the chicken along with marination . Cook for 2 minutes and add all the dry powdered spices, red chilly powder, cumin and coriander as well as whole spice powder. just stir the spices well in the chicken and cover for 5 minutes. Once the chicken is a bit tender add in the yoghurt and stir in well. add in a bit of salt too. cook for another 5 minutes and add in fresh cream .Stir in well .Once you are done with all the additions just cook it on high flame and let the chicken separate butter from it. Once the gravy is thick and very creamy and smooth. garnish it with coriander or mint leaves and serve hot with any favourite choice of breads or rice .
Chicken kosha is Bengal’s traditional recipe . Its spicy chicken gravy cooked with zero addition of water. Basically I am a bengali by heart as I am brought in city of joy and married to a bengali. So Its in me …..I love Bengali food. I crave for bhaat , mosur daal and maach bhaaja ( traditional names of steamed rice , Lentils , Fish fry). I feel I belong to this city . I love Satyajit Ray , I love Bangla gaan ( Tradional songs in bengali ) , Taant ( its Hand loom ), Aloo chop ( traditional junk ) , The traditional Red bindi which every married lady adores . Hey you guessed it right I am turning a BONG …..gladly .
Ingredients : 1 kg chicken with bone , 1 tablespoon ginger and garlic paste, 1 bay leaf, 4 medium sliced red onions, 2 large sliced tomatoes, 3 to 4 green chillies slices, 1 teaspoon turmeric powder,1 teaspoon lemon juice , 2 teaspoon red chilly powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, salt to taste, 2 tablespoon mustard oil for cooking, 2 teaspoon sugar .
Servings : 5 -6
Method : Marinate the chicken with turmeric powder, lemon juice , 1 teaspoon red chilly powder, ginger and garlic paste along with teaspoon of salt and sugar. keep it for 30 minutes . Heat mustard oil in a deep pan and add in bay leaf once mustard oil fuming hot. Add in sliced onions green chillies and a bit of sugar. Let the onions turn light brown then add all the rest of the dry spices and sliced tomato. cook it until tomatoes change colour and separate oil. This process will take good odd 15 minutes. Once done add in marinated chicken and stir the dish well so that all the onion and tomato gets mixed up well with chicken. Add salt and sugar a bit as per taste. Cook the chicken in slow flame with adding water and continuous stirring . Let the chicken get tender and take up nice texture . This will take about 20 minutes as we are cooking chicken in slow flame and without water. Once its done serve it hot with your choice of bread or simply steamed rice will be well enough. This gravy is really mushy and thick so rice tossed up with some herbal flavour would be heavenly.
Yet another day in kitchen experimenting new cuisines and juggling with hectic schedules. Hello Friends ! I had an amazing time cooking this Red Thai curry chicken dish . Diner will be wholesome with This Thai curry and steamed long grain rice. With the cold breeze coming in through my kitchen window , wish for a good night sleep and yet another day at work . Till then HAPPY COOKING …….<3
Ingredients : 300 g small pieces of boneless chicken, 2 tablespoon vinegar, 1 teaspoon pepper powder, salt to taste, 2 tablespoon red Thai curry paste, 2 cups of coconut milk, olive oil for cooking, few basil leaves, few lime leaves, 1 cup broccoli finely cut into small pieces, 1 cup red bell pepper diced, 1 cup green bell pepper diced, 2 star anice.
Servings : 4
Method : Marinate the chicken in vinegar , salt and black pepper mixture and keep it for 2 hours . Once done heat oil in a pan with lid and sauté star anice in it for few seconds .Add in the chicken squeezing out extra vinegar from it and sauté it until its half cooked then add in broccoli and cook it until it becomes tender for approximately about 5 minutes in slow flame. Add in red Thai curry, bell peppers, lime leaves, basil and cook it until the gravy leaves oil. Add in the coconut milk and cover the lid and slow the flame. Let the aroma of different herbs fuse in with the chicken and chicken cooks at right proportion in next 10 minutes. Open the lid add in more basil leaves if you have extra else just pour in the curry in bowl and enjoy the real Thai taste with steamed rice.
Chicken has no flavour of its own and that’s what makes it a perfect protein to try on different flavours. It just takes in any flavour so well and coming out different and yum ….always. I love Chicken and love experimenting new recipes with it. My latest addition to experimental extravaganza is Lababdar Murg. A rich creamy gravy ..with loads of whole spices and subtle flavour of garlic and ginger makes it tempting. This dish is quick and easy to make…all you need is chicken in your fridge rest of the ingredients are always available.
Ingredients : 500 g of chicken pieces (with Bone), 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon fresh lemon juice, 2 teaspoons black pepper powder, 1 cup fresh yoghurt, 1 teaspoon cardamom powder, Salt to taste, 2 to 3 cloves, 2 to 3 green cardamom, 1 cinnamon , few black peppercorns,1 cup onion paste,1 teaspoon fenugreek powder(kasuri methi), 1 cup of fresh cream , 1 cup of milk, Oil for cooking, 1 teaspoon garam masala.
Servings : 4
Method : To marinate chicken add in yoghurt , ginger and garlic paste, salt , 1 teaspoon black pepper powder, lemon juice, cardamom powder into the bowl of raw chicken and keep it aside for an hour.
Once marinated, heat oil in pan (You may use ghee or butter too ) and stir in all the whole spices and sauté for a minute in low flame. Add in onion paste into the pan and saute until it separates oil. Add in salt , 1/2 a tespoon garam masala and marinateed chicken. saute the chicken on high flame for 2 minutes and then cook it for more 10 minutes on low flame covering the pan with a lid. Once the chicken is tender add in fresh cream and black pepper powder, Milk and fenugreek powder. cook it with lid open for about 3 to 4 minutes until the gravy becomes thick and lustrous. Add in garam masala and keep it off the flame covered. Garnish it with green chillies and serve hot. This chicken is rich in taste and mild in hotness.
My style of random cooked chicken , the way I prefer to have my chicken. Its a simple , less painful preparation where in you just have to assemble few ingredients and you are done with a restaurant style classic chicken stir fry.
Ingredients : 500 g boneless small chicken pieces, 2 eggs beaten , 1 tablespoon corn starch, 1 cup refined flour seasoned with salt and pepper, 1 cup diced red bell pepper, 1 cup diced green bell pepper, 1 tablespoon garlic finely chopped, 1 teaspoon ginger finely chopped, 1 teaspoon red chilly powder, 1 tablespoon green chillies chopped, 1 teaspoon chilly sauce, 1 teaspoon dark soya sauce, 1 tablespoon tomato ketchup, salt to taste, oil for sautéing and cooking.
Servings : 4 to 5
Method : Firstly take a zip lock back add in chicken and corn starch and shake it well so that all the chicken pieces get evenly coated with the starch. Now take out the chicken pieces & individually coat them with egg and them refined flour mixture. In that manner we get well coated chicken pieces ready for sautéing. Sauté the chicken pieces in 2 tablespoon oil and sauté it till golden brown. Keep the flame low so that chicken pieces get cooked evenly . Now to prepare its sauce heat oil in pan and add green chillies, ginger and garlic. Sauté it for 1 minutes then add bell peppers salt, all the sauces and ketchup along with red chilly powder. Cook for another 2 to 3 minutes on high flame. Add half cup of water and them add 1 tablespoon of corn starch solution , thicken the sauce or gravy add chicken into it and cook for another 2 to 3 minutes until chicken soaks in all the gravy and gets the lustre. Once done eat it with pleasure.
Happy Eating !!!