Yum! Yum! Yum!

Butter Chicken is popular North Indian chicken recipe that goes well with roti or naan. This is one popular item that gets ordered at Restaurants (of-course after Chicken Tikka Masala) not only in India but also in States. One reason that this recipe wins many hearts is it's creamy flavor with subtle spices and it's velvetty and buttery texture. I stayed away from this recipe all these days is due to amount of butter and cream that gets added in this recipe, since my son (who is chicken lover) insisted me to make this dish for him, I have tried my hand at it. It came out superb and delicious, I was able to eliminate some fat by skipping the use of heavy cream in this recipe, to make is little skinner. Here is the recipe, Njoy!


Ingredients:

Chicken Breast - 1 lb

For Marination:
Ginger Garlic Paste - 1 Tbsp
Red Chili Powder - 1 Tbsp
Salt - 1 tsp
Thick Curd - 1/4 cup

For Gravy:
Butter - 1/3 cup (1/3 stick)
Oil - 1 Tbsp
Onion - 1 medium
Tomato - 2 medium (you need ripe and juicy tomatoes)
Ginger Garlic Paste - 1 tsp
Cashew Nuts - 3 Tbsp
Red Chili Powder - 2 tsp
Salt - 1 tsp ( per your taste)
Sugar - 1tsp
Kasoori Methi / Dry Fenugreek - 1 Tbsp

Preparation:

• Wash chicken under lukewarm water and set aside. In a medium bowl, mix all the ingredients under marination and mix well. Coat chicken with mixture in the bowl, close lid and marinate in the refrigerator for at least 30 min. 

Sauteed Chicken Pieces

Gravy in making

My daughter loves Rotisserie Chicken, when she tags along with me for a grocery trip at Sprouts, she insists me to buy the Rotisserie Chicken. Though we enjoy the Rotisserie Chicken as a family,  we won't be able to finish the whole bird in one shot, kids don't show interest to eat it in second meal. So i convert the left over Rotisserie Chicken into Masala Rice, that does magic at the dinner table in this new Avatar! Since the rotisserie chicken is so tender and soft, it adds very nice flavor to Rice, and a touch of masala spices makes it zesty and delicious. I call it Win-Win recipe, here is the recipe, Enjoy!

Rotisserie Chicken Masala Rice

Ingredients:
Rotisserie Chicken - 2 Cups (pull apart chicken pieces with bones)
Cooked Basmati Rice - 3 Cups
Veggies - 1 Cup (frozen, optional)
Onion - 1 medium
Green Chili - 2 medium
Oil - 2 tbsp
Crushed Red Pepper - 1 tsp
Masala Spices -  (Cinnamon, Clove, Star Anice, Shazeera, Bay leave)
Salt - 1 tsp (according to your taste)
Biryani Masala Powder - 2 tsp

Preparatory Steps:

• Chop Onion and Green Chili length wise. Thaw veggies and microwave for 1 to 2 min.
• If you are using left over cooked rice, crumble the rice in a wide plate, until each grain gets separated from each other with no lumps. 

Method:

1. Heat Wide Pan on stove, add Oil. Once Oil is hot, add Masala Spices, followed by crushed red pepper. Saute for 1 min, so that oil gets infused with spices. Add onion and green chili slices to pan and mix with spices, saute for 2 min. 
2. Add chicken to pan and mix gently until it is coated with spices. If you are adding mixed veggie add to pan now and saute with chicken and spices.
3. Add salt and Biryani Masala to pan and mix with chicken and veggies.
4. Add cooked rice to pan and mix gently up side down until rice is combined with chicken and spices. 
5. Simmer for 3 to 5 min in low heat. Taste and adjust salt as needed. 
6. Top with chopped mint or coriander leaves and switch off the stove. Serve warm immediately  and enjoy this fusion chicken rice as it is!

I love Kung Pao chicken as this is one Chinese dish loaded with spicy flavor on Chinese Menu that suits my Indian Tastebuds. :-) I always go for this dish on the Panda Express Menu for a take out. Though I love this dish, never experimented thinking the recipe might be complicated. But when I tasted this at one of our friends house, it was mind blowing and exactly tasted close to Panda Express Kung Pao Chicken. My friend is generous enough to share the recipe and assured it is very easy and perfect as quick appetizer on the menu to please your guests or crowd. This recipe calls for all simple ingredients that are readily available in your pantry, But Hoissan Sauce is the critical ingredient to get the authentic taste in this recipe. Make sure that you have that sauce handy before you try this recipe. Here is the recipe, Njoy!



Ingredients:
Chicken Breasts - 2 medium ( 1 lb)
Soy Sauce - 1 Tbsp
Corn Starch - 1 Tbsp
Salt - 1/2 tsp
Black Pepper - 1/4 tsp

Sauce:
Soy Sauce - 2 Tbsp
Hoissan Sauce - 1 Tbsp
Red Chili Sauce - 2 tsp ( i have used sriracha)
Brown Sugar - 1 /4 tsp

Saute:
Oil - 1 Tbsp
Garlic - 1 tsp ( chopped, minced)
Ginger - 1 tsp (chopped, minced)
Green Chili - 3 ( chopped finely) - Optional
Whole Red Chili - 5 to 6 ( medium size)
Green Bell Pepper - 1/2 medium (2 Tbsp)
Red Bell Pepper - 1/2 medium ( 2 Tbsp)

Peanuts - 1/4 cup

Preparatory Steps:

• First cut chicken breast into small pieces, wash and add them to medium bowl. Add salt and black pepper rub it well to chicken pieces. Add 1 Tbsp Soy Sauce and 1 Tbsp Corn starch to the bowl, mix well until all chicken pieces are coated well. Cover the bowl with lid and let it sit aside allowing chicken to marinate.
• Take a small bowl, add all the ingredients under Sauce section in that order. Whisk well and keep it aside. Kung Pao sauce is ready.
• Mince Garlic and Ginger and keep them ready
• Chop green chili into small pieces.  Chop Green Bell Pepper and Red Bell Pepper into medium size cubes. 

Enjoy this exotic yet simple recipe,
take care until we meet here again
-Mythreyi

This popular Chicken Dum Biryani recipe is long time due in my space. I have made this recipe several times for my family, office potlucks and friends gatherings, every single time this Biryani comes with the same authentic taste, in the same restaurant style look. My friends and co workers asked (and still asking) for this recipe from long time, I am glad now it is happening. Usually I make this recipe for potlucks and then i don't get leisure time to capture the pictures with plated Biryani, but recently when I made this for Thanks Giving potluck at my office, I was determined to get some pictures and I did. YaY! I want to give you a heads up that, this is a little lengthy recipe as it is Dum biryani, you have to cook Chicken first then rice and arrange in layers and cook on low heat for long time. So don't expect to take any shortcuts, allow your self with preparation and cooking time, to witness the authentic texture and taste for this Biryani. Don't worry I will be giving you tons of tips at every step along with the recipe to make this easy for you. With little bit of planning and preparing ingredients ahead you can master this recipe and will do it with very ease. :-) With out any due here is the recipe, Njoy!

Chicken Dum Biryani

Ingredients:
For Chicken:
Chicken - 2 lb
Red Chili Powder - 1 Tbsp
Turmeric Powder - 1 tsp
Salt - 1 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Yogurt - 1/2 Cup
Ginger Garlic Paste - 1 tsp
Cilantro - 1/2 cup


For Biryani Rice:
Basmati Rice - 4 cups ( raw)
Oil - 2 Tbsp
Butter - 2 Tbsp
Cinnamon -  3 stick
Cardamom - 1 (crushed)
Clove - 4
Star Anice - 3
Shazeera - 1 tsp
Ginger Garlic Paste - 1 Tbsp
Shaan Biryani Masala - 1 Tbsp ( use your favorite biryani masala)
Salt - 2 tsp
Onion - 1 medium ( chop them into thin slices)
Green Chili - 4 to 5
Cilantro - 1/2 cup
Food Color - a pinch of Orange and yellow ( Optional)


For Layering:
White Onion Slices - 1/2 cup ( thinly sliced length wise) ( to make fried onions)
Butter - 1 tsp
Red Onion - 1/2 medium
Cilantro - 1 Tbsp
Mint - 1 Tbsp
Eggs - 4 ( For Boiled Eggs)
Lime Juice - 2 Tbsp
salt - 1/2 tsp


Preparation:

• Marinate chicken with all the listed spices under Chicken Ingredients above (except Cilantro, we will use it while cooking chicken). You need to marinate chicken at least 2 hours, if it is marinated over night in refrigerator, that is best. 
• Wash Basmati Rice and drain in colander and keep it aside. 
• Boil Eggs, after they are boiled remove shells and cut them into half and set aside.
• Take small non-stick pan and add 1 tsp butter to it. Once the butter is melted, add thinly sliced onions, saute them on low heat for 2 min and on high for 2 min until they are slightly browned. Take them into a plate and set aside
• Take a small bowl add lime juice, mix 1/2 tsp salt in it.
• Chop red onion in long thin slices and keep them in a plate
• Chop cilantro and mint roughly and keep them in a plate.

Method:

Cooking Chicken:

1. Take marinated chicken into a wide non-stick pan ( no need to add oil to cook chicken). Close the lid and cook chicken on low heat for 15 min. Then open the lid, chicken should become tender by now. If not cook for 5 more minutes.
2. Open the lid, add cilantro to pot/pan, and cook on medium heat for 10 min. (this will make any excess water evaporate).
3. Finally cook for 5 min on high heat ( making sure chicken is not sticking to the bottom) and turn off the stove. 

Chicken before and after cooking

Cooking Biryani Rice:

1. Take all the required masalas (spoces, ginger garlic paste, biryani masala) in a plate. Take a wide pan on stove on low to medium heat. Add Oil and Butter to the pan, wait until butter melts and mixes with oil. 
2. Add spices to the oil and suate them for 2 min ( this makes the oil infused with spices). To this add thinly sliced onions, saute them for 2 min until raw smell goes away. Add ginger garlic paste to the onions and mix well. Add thinly sliced green chili and 1/2 cup cilantro and mix well.
3. Add washed and drained Basmati rice to the pan and mix with onions and spices thoroughly. 
4. Add Biryani Masala  and salt to the rice and mix well. Saute for 2 min ( not more than that). 
5. Add 7 cups of water to the Rice Cooker and transfer the rice to rice cooker. Start rice cooker to cook the rice
6. Right before rice is done, mix yellow food color in 1 Tbsp of water and pour this water on top in one half. mix orange food color in 1 Tbsp of water and pour this water on top on other half.  ( see in the picture below)

Steps in cooking Biryani Rice

Layering for Dum style Biryani:

1. Now Biryani Rice should be ready, Chicken should b ready. Keep all the things you need for layering at one place. As this is Oven method, we have to arrange everything in a baking dish or in aluminium baking pan and bake in the oven. 
2. Take a wide aluminium baking tray, apply 1 tsp butter on the bottom ( this prevents the bottom part from burning in the oven). Now start adding biryani rice ( don't mix the rice in rice pot,  carefully take it from side, this gives nice contrast of color spread at the end) to tray and spread it evenly. Add cooked chicken as next layer and spread it. Now add red onion slices, cilantro, mint mixture and drizzle lime juice mixture all over. 
3. Now repeat with another layer of rice, chicken and onion slices, mint & cilantro mixture, drizzle lime juice.
4. Add remaining rice as final layer and remaining onion, cilantro mixture and drizzle with lime juice. 
5. Finally top with boiled eggs (yellow facing down), sprinkle fried onions. Cover with Aluminium foil secure tight on all sides. 
6. Heat oven to 350 F and bake this for 10 min, then lower the heat to 200 F and cook for another 15 to 20 min. 
7. Take it out of the oven, open the foil and you will witness beautiful, wonderful aromatic dum biryani is ready to be served. Serve into platters and enjoy right away. 

Ready for layering, keep everything close by!

Arrange Rice and Chicken in Layers

Top with Boiled eggs and fried onions - top layer

Red onion slices gives nice kick to Biryani

Tips:

• This recipe involves good amount of butter, Don't skim on butter that gives a great taste for this Biryani.
• While cooking chicken no need to add oil as there is enough in Chicken already and Yogurt we used in marination aids to cook chicken. Don't overcook chicken, that makes it too dry. You need to have slight gravy consistency  (should be like wet chicken) that adds chicken flavor to rice.
• If you don't have store bought biryani masala, you can use your home made garam masala
• If you are against using food colors use Safforn instead. Usually i don't prefer adding food colors, this is one recipe i relax on food colors, because the food colors gives nice restaurant look. When I am making at home i skip colors, but for potlucks and parties i use colors, to make it look attractive and crowd pleasure.  
• Overall this is a medium spiced compare to restaurant ones, if you prefer spicy, increase red chili powder, green chilies, biryani masala at each stage according to your needs. I prefer medium spiced as I feel like you should enjoy and taste all the flavors in Biryani not just spicy. 
• I prefer using aluminum baking tray esp for potlucks and office gatherings so that it is portable and you can throw once Biryani is done. For Home or Friends gathering I use wide (pyrex or corning ware) baking dish to give a nice appearance on the party table. 

Plated and ready to be served! Is n't this plate calling you, C'mon right away! :-)

Ingredients:
Chicken Boneless Thighs - 4
Lime Juice - 1 Tbsp
Yogurt - 1/4 cup
Mexican Style Rice Spice - 1 packet ( got this from sprouts)
Cilantro - 2 Tbsp


Method: 

1. Mix Spice powder with Lime Juice. Rub the Chicken with Spice and Yogurt. Marinate in the freezer overnight.
2. Thaw the chicken on the day of preparation for 5 hours. 
3. Take a wide pot/pan and add these marinated chicken pieces and keep the stove at medium heat. Add 1 Tbsp cilantro to chicken in the pot. Close the lid and cook for 20 to 25 minutes, until chicken get tender and becomes slightly roasted.  
4. Keep rotating the chicken pieces for every 10 min, so that it gets roast on all sides. Transfer the chicken pieces on to plate and garnish with remaining cilantro and some green grapes to add some color. 

Will be back with another healthy and easy recipe!
Happy Cooking until then!
-Mythreyi

My son Abhi used to have a 'Magic Can' concept, in his day care, (when he was a pre-schooler and 2 years ago), where every kid will be given a Can and One Alphabet Letter for one week. So the kid has to think of anything that starts with that Letter, and need to drop a picture or toy or photo or words that starts with that letter. My son used to love that game, when ever his turn comes, he will get into my kitchen and starts exploring for those words, and surprisingly he used to get most of the items from my kitchen  and pantry (fruits, vegetables, staples) etc. As we are in India now, recollecting these memories and trying to play such games with my little one (Anvi, who is a preschooler now).

Corn Cheese Chicken Quessedillas

Today I picked a letter 'C' for her, started exploring in my kitchen, and ended up with this recipe. After I explained the ingredients and the dish name, my little naughty started saying like these....

'C' for Corn
'C' for Cheese
'C' for Chicken
and
'C' for  Cassedilla also 'Mommy!!!'.

I couldn't laugh better and felt happy, as she is trying to use that basic 'C says Ca' technique for the words. Of course, then my Son, keeps correcting her... (My son always come to rescue !!). That's why It is always fun for me to cook with my kids in the kitchen at least once a week (or only once a week, Beyond that it would be impossible to manage them. :-)) ).

Note: If you are a mom for pre-schoolers, Leap Frog's Letter Factory helped both of my kids a lot to learn their Alphabets, Phonic Sounds, and pronunciation.  Of course, I have learned the correct phonic sounds too while teaching to my kids. 
if you don't want your Tot to leave at the Tube while you are busy in the kitchen, these Fridge Phonics comes to rescue. If you are thinking about the Christmas Gifts, Hint, Hint!!! :-)

Here is the recipe for you and Enjoy!

Ingredients:
Multi Grain Tortilla - 2
Corn - 1/2 cup ( have used frozen and thawed)
Chicken - 1/2 cup ( cooked)
Taco Cheese - 1/2 cup ( or four cheese Mexican style)
salt - 1 tsp
black pepper - 1 tsp
cilantro - 2 tbsp


Method:

1. Heat one Tortilla on non stick pan on low heat.
2. Layer with half of the cheese. and then Layer the Corn on the tortilla. 
3. Mince the cooked chicken and layer on top of corn on the tortilla.
4. Sprinkle Salt, Black Pepper and Cilantro. 
5. Layer the remaining cheese on top.
6. Top with another tortilla, and press hard and evenly on all sides with spatula. 
7. After 2 min, turn it to other side and cook for 1 min. 

Tips:

• I have used chicken breast to cook the chicken, marinate the chicken with salt and pepper for 5 to 10 mins. and saute it on the non stick pan with 1 tsp oil, until it gets cooked on all sides. usually it takes 5 to 10 mins.
• I cook this chicken will store in the fridge for 2 days. And this will be handy, for chicken noodles and chicken fried rice items for kids.

Happy Cooking with Kiddos
-Mythreyi

As the name says this recipe is dry chicken recipe loaded with flavors of Cilantro (Kottimera). We use almost the same ingredients of the traditional chicken fry for this recipe. But you need a bunch of fresh cilantro for this recipe to get the great taste and flavor. Usually I make this recipe on the day of my grocery trip, so that I can use fresh cilantro for this recipe. This recipe is little spicy, lot colorful, super tasty and delicious. If you use 1/2 lb chicken, this dish will be ready under 30 minutes for dinner. If you can double the recipe easily to make large quantities also for potluck or parties etc. Here is the recipe for you, Njoy!

Cilantro Chicken Fry

Ingredients:
Chicken - 1/2 lb
Onion - 1/2 medium
Green Chili - 1
Cilantro - 1 Big Bunch ( chopped 2 cups)
Ginger Garlic Paste - 1 tbsp
Salt - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 2 Tbsp

Marinate Spices:
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tsp
Salt - 1/2 tsp
Coriander Powder - 1 tsp
Yogurt - 1/2 cup

Spices for tempering:
Clove - 2
Star Anise - 1
Cinnamon - 1

Preparatory Steps;

• Wash Chicken under lukewarm water and drain for 5 min until all the water is gone. In a small bowl mix everything under Marinate Spices section and form into a paste. Add this paste to chicken and rub it in all sides of pieces, and make sure chicken is coated well with marinade spices, close the lid for the bowl and set aside for 30 minutes.
• Chop green chili and onion into long thin slices. 

Method:

1. Heat Oil in nonstick pan, once the oil is hot, add clove, star anise and cinnamon. 
2. Add chopped green chili and onion slices and saute well. Add ginger garlic paste and mix it with onions and saute until the raw smell goes away. Add 1 cup of chopped cilantro to onion mixture in the pan close the lid on simmer on low heat. This helps for the cilantro flavors infuse into fry. Add salt to onion cilantro mixture and mix well. 
3. Now add marinated chicken to the pan and combine well with onion and cilantro mixture. Cook on low heat for 10 min with closed lid. Chicken oozes some water and gets cooked properly. 
4. Now open the lid and make sure the chicken pieces are becoming tender, cook on high heat without closing lid, so that all the excess water gets evaporated leaving chicken fry dry. Add remaining 1 cup of cilantro to the chicken and mix it well. Taste and adjust the seasonings as needed.
5. Finally top with garam masala and leave on the high heat for 5 min and switch off the heat. 
6. Serve hot immediately with white rice and tomato rasam.  

Notes:

• Marinate the chicken overnight in fridge to get even great taste and it helps for the chicken to cook fast and becomes tender. 
• To double the recipe, double the ingredients as needed to make this fry in large batches.

Will be back with another flavorful dish,
Happy Cooking until then!
-Mythreyi

For any chicken main course dishes I prefer bone-in chicken. But today i ended up having only chicken breast and i had to make a special chicken dish for those unexpected guests. so I totally made up this recipe and came up with this name which turned out to be super hit at the dinner table. Here is the recipe, Njoy!



Ingredients:
Chicken - 1 lb / 1/2 kg (boneless / breast pieces)
Onion - 1/2
Green Chili - 2
Tomato - 3 ( cluster and juicy)
Cilantro - 1/2 cup
Coriander Powder - 1 tsp
Ginger Garlic Paste - 1 Tbsp
salt - 1 tsp
Garam Masala Powder - 1 tsp
Oil - 2 Tbsp

Masala Spices:
Cinnamon - 2 sticks
clove - 3
star anice - 2
cumin seeds - 1/2 tsp

Marinade Spices:
salt - 1/2 tsp
black pepper - 1/2 tsp
red chili powder - 1 tsp

Preparatory Steps:

• Cut Chicken breasts into medium size pieces marinate with spices under marinate section. First rub the chicken pieces with salt and keep them in a wide plate, sprinkle black pepper on one side, turn the chicken pieces over and sprinkle red chili powder. 
• Close with another plate (for the spices to seal) and marinate in the fridge for at least 30 minutes to 1 hour.

Method:

1. Heat non-stick pan ( or heavy bottom pan). Add 2 Tbsp Oil to it, once the oil is hot, add Masala Spices Cinnamon, clove, star anise, cumin seeds. As the spices starts spluttering, add chopped green chili and onion. Sauté onions for 2 min, add ginger garlic paste to onions and mix it well.  Add 1/2 of cilantro to the onion mixture, sauté for another 2 min.
2. Add chopped tomato pieces to the onions in the pan, mix well until onion, tomato and cilantro are combined and close the lid and simmer for 10 min. You notice tomatoes coming together and still has juices, add salt and coriander powder and simmer for 5 more minutes. Tomato mixture becomes like thick gravy by now.
3. Now add marinated chicken pieces to the pan and mix it well with onion and tomato gravy.  close the lid and simmer for 10 min or until chicken is fully cooked. ( since it is breast and tender meat, it cooks fast under 15 min).
4. After 15 min chicken is fully cooked and combined with gravy, taste and adjust any seasonings ( salt or red chili powder).  Now add Garam Masala Powder on top and sprinkle cilantro.
5. Keep the heat to low and simmer on slow heat for 5 min. Switch off the stove and transfer to Serving Bowl.  Serve with Soft Roti or White Rice.

Oven Roasted Chicken Joints

Ingredients:
Chicken Joints - 4

Marinating spices: Line Juice - 1 tsp salt - 1 tsp black pepper powder - 1/2 tsp turmeric powder - 1/2 tsp Red Chili powder - 1 tsp Coriander powder - 1 tsp Jeera Powder - 1/2 tsp ( Cumin Powder) Garam Masala Powder  - 1 tsp Ginger Garlic Paste - 1 tsp Vegetable Oil - 1 Tbsp

Method:

1. Wash Chicken joints under warm water and set aside in a wide plate. Make slits all around chicken for the marination to sink inside. 
2. Rub with 1/2 tsp of salt and black pepper all over the chicken, so that it sinks inside. leave it there in a plate for 15 min. Now rub the chicken joints with Lime juice and set aside. Rub Ginger garlic paste all over the chicken. leave for 10 more minutes.
3. Mix remaining 1/2 tsp salt and rest of the spices in a small bowl. Rub this mixture on Chicken Joints. Finally brush with Oil on all over chicken ( especially where skin is not there, so it protects from over roasting). Now leave chicken joints with marinade for 30 minutes under close lid. You can keep this refrigerator for better results, leaving it overnight in refrigerator is best if you have time. 
4. Now Bake these marinated chicken joints in the Oven at 350 F or 180 C for 40 minutes, in the middle rotate and turn Chicken Joints gets roasted on all sides. Once the baking is done, leave the Oven in Roast mode and roast these for 5 minutes. ( be careful, in roast mode they can quickly turn dark roast, keep them on watch in roast mode). Switch off the oven and remove the Chicken Joints out of the oven.
5. Ta Da, Oven Roasted Chicken Joints are ready now! Now surprising guests with this recipe is your turn! 

Serve with Jeera Rice or Plain Basmati Rice!

Make Ahead Tip:
You can mix all the dry spices above and keep as Indian Chicken Marinade mix and store in pantry.  When rush times comes it will be so easy to make this recipe, just rub this spice mix on and bake the Chicken in the oven.


Will be back with another easy Savory Bake,
Happy Cooking until then!
-Mythreyi

Today I have noticed there is plenty of Gongura in my backyard, and I am bored with Gongura Pachadi and on the mission to try some new variety. I have already prepped chicken to cook this evening, so instantaneously Gongura Chicken comes to my mind. I have heard about Gongura Mutton a lot but not Gongura Chicken. So hesitantly I have tried this version but it was super hit at the dinner table. My Son loved it and when he goes for seconds, hint to Mama that it is super delicious and Mama is so happy and proud! Here is the recipe for you, Njoy!

Chicken - 1/2 kg ( boneless or bone-in) Red Chili Powder - 1 tsp Turmeric - 1/2 tsp Garam Masala Powder - 1 tsp salt - 1/2 tsp Ginger Garlic Paste - 1/2 tsp Water - 1/2 cup Gongura Leaves - 2 cups Onion - 1 medium Cumin Seeds - 1 tsp Mustard Seeds - 1 tsp Curry Leaves - 1 stem  Ginger Garlic paste - 1/2 tsp salt - 1 tsp Dry Red Chili - 7 Coriander Leaves - 1/3 cup

I have made this Cajun Roasted Stuffed Game Hen for an Office Potluck. My collegues aww ooh ed this dish, this is the first one to be emptied on the potluck table.  I have got Cajun Spice Inspiration from my last year's Thanks Giving Cajun Style Turkey.  I give all the credit to my oven and Sprouts Store, Since I have picked up the stuffed Game Hen (raw) at Sprouts and let the Oven do all the Cooking! But I get to receive all the compliments! Shhhh! So if you are in rush time and need to bring a homemade dish to potluck, this recipe will make it a lot easier for you, but looks fancy and professional on the table. Win-Win, Love It! Here is the recipe, Njoy!



Ingredients:
Wild Rice Stuffed Game Hen Whole - 1
Cajun Spice - 2 Tbsp
Olive Oil - 1/3 cup
Salt - 2 tsp
Black Pepper - 1 Tbsp ( freshly ground pepper)
Baby Potatoes - 10
Fresh Rosemary - 2 strands


Preparatory Steps:

1. Mix half of Olive Oil, salt and black pepper in a small bowl. 
2. Wash the Chicken and keep it on a wide plate. Make slight slits on top of chicken. Rub the oil, salt and pepper mixture on all over the chicken.
3. Rub Cajun Spice all over the chicken until the spices sink into chicken. Leave chicken for 30 minutes with spices on.

Method:

1. Heat the oven to 350 F.  Arrange the stuffed chicken in baking tray. Add Baby Potatoes to the tray. 
2. Pour remaining Olive Oil on top of chicken and potatoes. Sprinkle some dried Rosemary Leaves. Add 2 Fresh Rosemary Strands. 
3. Bake in the oven for 45 to 50 minutes. Test with skewer if it is cooked inside as well. 
4. Switch off the Oven and serve warm immediately. 

will be back with another simple and exotic dish,
take care until then
-Mythreyi

As I told you before these days I am determined to try new variety and style when ever I am making Chicken. Today I am trying this Chettinad Pepper Chicken Fry, where Chicken is marinated  and cooked with lot of Crushed Black Peppercorns. Other Spices like Red Chili powder and garam masala etc are dormant in this recipe, but Black Pepper will dominate all other spices. You will be using almost 1/3 cup of whole pepper corns in this recipe, that is a LOT of Pepper. But Black Pepper got little unique taste along with it's spiciness ( i think slightly sweet), so unlike red chili powder it is not very SPICY.  It gives very special taste to this dish and tickles your tongue while making it spicy and at the same time making you say 'I want some more!'. Black Peppercorn is very interesting and unique spice, Poor Thing it didn't know then, this cute little hot pocket is the one reason behind India's Discovery to the Whole World. Today Kids were able to handle this spice very well and went for their seconds and Vj totally loved this dish What else I could ask, I am Super Happy! :-)
Another new Recipe added to my Chicken Recipe Collection! Here is the recipe for you, Enjoy!


Ingredients:
Chicken - 2 lb ( or 1 kg) ( bone-in is preferred)
Black Pepper Whole - 1/3 cup
Oil - 1 Tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10
Onion - 1/2 cup ( chopped)
Green Chili - 3
Ginger Garlic Paste - 1 Tbsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Salt - 1 tsp

Marination:
Salt - 1 tsp
Black Pepper Powder - 1 Tbsp
Lime Juice - 1 Tbsp
Turmeric Powder - 1/2 tsp

Preparatory Steps:
Crush the Black Peppercorns in the Mortar with hand Pastel. Pepper powder should be coarsely and rough textured. This is very critical step in this recipe.

How to Marinate:
Take the washed chicken in a medium bowl and add lime juice to it. Coat lime juice all over the chicken. Add salt, black pepper and turmeric powder to the bowl and rub it all over the chicken, so that salt and black pepper gets into chicken. Close the lid and leave it for 30 min. ( you can keep in refrigerator to expedite the marination process).



Method:

1. Heat the non-stick pan and add Oil. Once the oil is hot, add cumin seeds and mustard seeds. As the mustard seeds splutter add curry leaves and chopped green chili. Saute them for 1 min. Now add thinly sliced onions to the pan. saute for 2 min. Now add the Ginger and Garlic paste to the onions and mix it well, until oil separates from onions. 
2. Add 1/2 cup of water to the pan. Now add Coriander Powder, Cumin Powder, Red Chili Powder and Turmeric Powder. Mix well until the spices forms thick gravy along with onions. 
3. Add marinated chicken to the Pan and coat well with spices. Saute for 5 min. 
4. Add salt and add 1 Tbsp crushed black pepper to the pan. Keep on stir frying until Chicken coats with Black pepper powder. Close the lid and cook chicken for 15 min. 
5. After 15 min, open the lid and saute for another 5 min, until all the gravy drys out leaving the chicken separate from each other. Now top with remaining crushed Black Pepper Powder ( told you that's LOT of black pepper) and some coriander leaves. Switch off the stove and serve immediately with warm rice. As this is Dry Fry, you can serve as it is as an Appetizer. 

Today I am bringing the Chicken cooked in Kings Style, that is Mughlai Chicken Korma! This recipe is very rich and delicious, spicy and creamy at the same time. Usually Mughlai style cooking varies from mild to spicy dishes, and is popular in South Asia and in Northern parts of India. Along with spices, nuts or yogurt paste will be added in this style cooking that makes these curries creamy and unique in taste. Korma is the dish where vegetables or meat cooked in spicy sauce made with yogurt. I have tried Aloo Korma ( my mom's recipe) several times that goes well with Vegetable Pulao Rice. So today twisting the Chicken Korma in Mughali Style resulted in hot seat at the Dinner Table. I would say this dish stands in the middle on the spice scale and Kids can handle this pretty well. My Kids and Hubby totally loved this dish today, I am also thrilled with the texture, color and beautiful looks of this Chicken Korma! I can see this happening more in my kitchen from now-on. Here is the recipe for you, Njoy!

Mughali Chicken Korma

Ingredients:

For Marination:
Chicken - 2 lb ( 1 kg) ( bone-in chicken is preferred)
salt - 1 tsp
black pepper - 1/2 tsp
lime juice - 1 Tbsp

For Korma:
Oil - 3 Tbsp
Ginger Garlic Paste - 1 Tbsp
Onion Paste - 1/2 cup
Tomato Puree - 1 cup ( I have used Heinz Tin)
Curd - 1/2 cup ( Yogurt)
Cream - 1/2 cup
water - 1 cup
salt - 1 tsp
turmeric powder - 1 tsp
Kashmir Red Chili Powder - 1 Tbsp
Coriander Powder - 1 Tbsp
Garam Masala - 1 tsp
Black Pepper - 1 tsp ( freshly ground) for garnish


Preparatory Steps:
First Wash and Drain the chicken. Take chicken in the medium bowl. Add salt and freshly ground black pepper to the chicken, rub it all over the chicken. Now add 1 Tbsp lime juice, mix well and coat the chicken completely.  Close the lid, set aside and marinate for at least 30 min in the refrigerator.

Method:

1. Heat Oil in the Non-Stick pan. Add Onion Paste to the pan once the oil is hot. Saute it for 2 min, until the raw smell goes away. 
2. Add ginger garlic paste to the pan and mix it well with onion paste. Once the oil gets separate add turmeric powder and coriander powder. saute for 2 min.
3. Add 1/2 cup curd mix well until curd mixes into onion paste. saute for 1 min. 
4. Now add marinated chicken to the pan and fry with oil and onion paste. fry for 2 min, Chicken starts changing color and becomes tender. 
5. Add 1 cup tomato puree to the pan and mix it well. Add 1 tsp salt and red chili powder. Add 1 cup of water. Close the lid and let the chicken cook with spices for 10 min on low heat. 
6. Add 1/2 cup of cream to the pan and mix it well, simmer for another 10 min. By now chicken should be cooked fully, taste and adjust salt as required.
7. Now top with Garam Masala powder and simmer for 5 more minutes. Garnish with Coriander Leaves or spiring onions and switch off the stove and transfer the Korma into serving bowl and serve with soft roti/parata or with white rice. Sprinkle some freshly ground black pepper for extra zing...right before serving!

Take a Close Peek!

These days Abhi and Anvi became fond of Chicken ( Ofcourse Vj is all time Chicken Lover, no need to mention). To keep kids interested in chicken,  trying  new variety every time I am making chicken. I have tried several Andhra Chicken Recipes, and recently tried Kerala Style Chicken which became Hot Dish on our dinner table, now time to twist the chicken in Chettinad Style, and it turned out to be delicious, not very spicy but flavorful. Since we have used coconut paste in the chettinad masala it softens the red chili flavor, that kids can able to handle the spice very well in this dish.  It is interesting for me also to learn different regional style of cooking during these trails. :-) I have followed KurryLeaves recipe but adjusted some steps to suit my style, Here is my version of the recipe for you, njoy!

Chettinad Chicken Curry

Ingredients:
recipe source: KurryLeaves

Chicken - 2 lb or 1 kg ( bone-in)
Ginger and Garlic paste - 1 Tbsp
Onion - 1 large
Green Chili - 2
Tomato - 2
Curry Leaves - 2 strings
Red Chili Powder - 1 Tbsp
Coriander Powder - 1 tsp
Turmeric Powder - 1 tsp
Lime Juice - 2 tsp
salt - 1 tsp
Oil - 2 Tbsp
Water  - 1/2 cup ( as needed)

Chettinad Masala:
Grated Coconut - 1 cup
Dry Red Chilies - 8
Poppy Seeds - 2 tsp
Coriander Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Cinnamon - 2 (1'' stick)
Cardamom - 1
Clove - 3
Star Anice - 1 small
Fennel Seeds - 1 tsp ( Optional)




Preparatory Steps:
Dry roast the ingredients under Chettinad Masala section expect Coconut Powder. Let the spices cool down. Then grind them into fine powder, add coconut powder to the mixie jar and grind it again, so that fine paste forms. ( add some water in between while grinding).


Method:

1. Heat the Oil in heavy bottom pan. Once the oil is hot, add chopped onion, green chili and saute them well. Now add ginger garlic paste to the onions fry them until oil separated from onions.
2. Add curry leaves and chopped tomato, cook for 2 min. Now add Turmeric Powder, Red Chili Powder, Coriander Powder, salt and mix it well. Let it cook for 5 min.  Now add coconut paste and cook for 2 min until everything combines. 
3. Add chicken to the pan and mix with the gravy, cook for 5 min. Now add water to the pan, mix everything well and  add lime juice, cover with lid and cook for 15 min. 
4. After that chicken should be tender and cooked properly and the gravy becomes thick. Taste and adjust any salt & seasonings as needed. Switch off the stove, garnish with some cilantro and some more curry leaves on top. Serve hot with Roti or Rice. 

will be back with another great chicken dish
Happy Cooking until then!
-Mythreyi