Categories
Non Veg Dishes

Creamy Baked chicken breast -Only 3 steps

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Even though I’m a complete Tea totaler, I have learned that meat looks best with Champagne in Food photography. 😉 jokes apart, I am gonna bake chicken breast in fresh cream and some assorted spices here. Enjoy!
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Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Ingredients
Chicken breast – 1
lemon juice – few drops
fresh cream – 3 to 4 tbsp (Be generous for good results baby)
cinnamon powder – 2 pinch
Black pepper powder – 1 tsp
Kasuri methi/Dried fenu greek leaves – 3 pinches
salt – to taste
oil – 1 tbsp
1. Marinate the chicken in all the above mentioned ingredients for 4 hours.
2. Cover the marinated chicken in aluminium foil and bake in the Oven for 35 minutes or till the chicken is cooked well at 250 degree Celsius.
3. Open the foil and broil the cooked chicken for 5 minutes to get brown colour on the outer portion.

enjoy!
You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Non Veg Dishes

Stuffed and pan-fried chicken breast

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Last few days, I was under medication and light food due to health issues related to seasonal change and stress. My hubby, who is a  marathon runner other than being a flyer, troubles me at times by calling me “delicate darling” . According to him, people fall sick just because they don’t run. I find it very hard to agree with him . His kids are making me run all through out the year without a break. Isn’t that enough for me??? 😉
Ok, now that I’ve regained my health, I wanna bite some meat today. Why not cook some chicken. I’ve got three chicken breasts in the fridge and I decided to cook all three of them in three different spice combinations. Needless to say, my family enjoyed it.
Are you a chicken lover? Then check my other posts for Dragon chicken, Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala, Kerala chicken stew.
Ingredients
1.Chicken breast – 1
2.ginger garlic paste – 1 tbsp
3.red chilli powder – 1/2 tsp
4.turmeric pdr – 1 pinch
5.lemon juice- few drop
6.cinnamon powder – 2 pinch`
7.All purpose flour/maida – 3 tbsp
8.salt – to taste
9.oil – 2 tbsp
10.Cheese – for filling
11.spinach leaves – 2 big leaves
1. Slit the chicken breast through the middle for making room for filling .Rub the ingredients 2 to 6 and salt on the inside of the chicken breast as showed in the pic below.
2. Arrange the filling spinach leaves and cheese inside the chicken.
3. Now close the slit of the chicken breast and apply some salt and lemon juice on the outer portion of the chicken.Marinate for 3 hours
4.Dust the marinated chicken with maida which is salted and spiced up with cinnamon powder.
5. Pan fry the dusted chicken breast in shallow method using very little amount of oil. Turn the ides and cook until the chicken is fully cooked.

  1. Once the chicken is cooked, Flame using whisky to bring that glaze to to your chicken.. Refer the pic below to see how to Flambé.

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Tips
1 bruise the chicken without spoiling the shape for faster cooking.

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You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine and you may find it interesting…

Categories
Non Veg Dishes

Baked chicken breast in green spices

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What else can be the “most satisfying dish” than tender and juicy chicken breasts cooked in aromatic spices for any carnivorous human being??? 😉 It’s so easy to cook that any body can give it a go. Just marinate and forget about it. Once marinated bake it at right temperatures. Nothing more , nothing less!

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Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
For marination
Chicken breast – 1 piece
mint leaves – 1 hand full
coriander leaves – 1 hand full
green chillies -2
cinnamon powder – 1 tsp
fresh cream – 2 tbsp
lemon juice – of half small lime
ginger garlic paste – 1 tbsp
salt – to taste
oil – 1 tbsp
Method

  1. Grind mint and coriander leaves along with green chillies into a smooth paste using mixie .Mix all the other ingredients to this paste and rub this mixture into the chicken breast using your fingers.Once the chicken is coated very well , leave it in the refrigerator overnight .
  2. Take out the chicken from fridge and let it come to normal temperature . Cover the chicken in aluminium foil and bake at 250 degrees for 35 to 40 minutes or till the chicken is cooked very well.
  3. To get a brown outer colour, Open the foil and broil for another 6 minutes.
    Tips
    1.Bruise the chicken breast without any change in the shape using knife for faster cooking.
Categories
Non Veg Dishes

Murgh Hirwa Masala ,Konkan recipe, (Chicken cooked in green masala)

DSCN5670 Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.Murgh Hirwa Masala is a speciality of Malvani cuisine. It’s flavourful and delicious! DSCN5687
Cuisine Indian/Konkan
Prepration time 30 minutes
serves 4

Ingredients
Chicken (medium-sized pieces)- 800 gms
ginger garlic paste – 2 tbsp
green chillies – 4 to 5 ( depends on how spicy you want the dish to be )
freshly scraped coconut – 1/2 cup
coriander leaves – 1 cup
ginger – 1/2 inch piece
green cardamom – 3 nos
Black cardamom – 3 nos
Bay leaves – 2
Cinnamon stick – 1
cumin seeds – 1 tsp
Onions finely chopped – 1 big
water – 3/4 cup
thick coconut milk – 1 cup
garam masala – 1 tbsp
salt – to taste
oil – 1/2 cup

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Method
1. Marinate the chicken pieces in some salt and ginger garlic paste.Keep aside for 15 to 20 minutes.
2. Grind coriander leaves,coconut,ginger and green chillies to a smooth paste in a mixie. This is the green masala.
3. Heat some oil in a wok/Kadai . Add finely chopped onions and saute till the onions are pink and sweating. Now add green masala into it and saute for 2 to 3 minutes on medium flame. Add chicken pieces and continue to saute. Add water and salt now.Mix very well and saute for couple of minutes more.Cover and cook till the chicken pieces are nicely cooked.
4. Now add coconut milk and garam masala into the kadai.Mix and saute for few seconds and switch off the flame. Avoid boiling after coconut milk is added into the gravy.
4. Garnish with fresh cream and coriander leaves. Serve hot with rice ,roti or any bread.Enjoy!

Thank you for visiting. Please drop in your thoughts about this dish ! 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Kerala Breakfast delicasies Non Veg Dishes

Authentic Christian Kerala Chicken Stew

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This subtle and aromatic dish hails from God’s own country. Chicken stew is cooked in Kerala Christian families for any special occasion. This dish goes along very well with Appam or Idiyappam. But, to be frank, I relish the experience of it’s beautiful taste even with rotis , dosas and parattas too. Mild spices are used to give that heavenly aroma to this dish.Here comes the recipe. 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Serves- 4
Preparation time – 20 minutes
Ingredients
Chicken – medium sized pieces – 350 gm
Potato – 200 gm
Green chillies – 4 to 5
Onion – 1 big sliced
ginger minced – 2 tbsp
black pepper corns – 6 nos
Green cardamom – 3
cinnamon – 1 inch stick
Star anise – 1
Bay leaves – 2
Coconut milk thin – 1 cup
Coconut milk thick – 1/2 cup
Curry leaves – 2 strands
water – 1 cup
oil – 2 tbsp
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Click here for Creamy baked chicken and Pan fried stuffed chicken.

Method for cooking chicken stew
1. Heat 2 tbsp oil in a cooker. Add cardamom,cinnamon & star anise into the hot oil in low flame and saute for few seconds. Now add the finely sliced onions and ginger into the cooker. Saute till the onions starts sweating.Now add chicken and potato pieces ,green cillies and pepper corn along with salt to taste. Sauté for a minute.Add bay leaves and one cup water now. Close the lid and wait for 3 whistles.
2. Open the lid and check the consistency. Add thin coconut milk and boil for 2 to 3 minutes. Add curry leaves now.Switch off the flame and add thick milk now. Mix gently.Do not boil after adding the thick milk as it may lead to separation or curdling off milk.
3. Serve hot with Appams or anything u like.
ENJOY

Thank you for visiting! Please leave your likes and comments here!

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Non Veg Dishes

Grilled chicken in Indian spices (OTG)

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Superbly simple! Lipsmacking !!!
Cuisine Indian
Serves 2
Ingredients
For marination
(Marinate over night for best results.)
Chicken pieces – 300 g ( Chicken breast preferred)
Red chilli powder – 1 tbsp
turmeric pdr – 1 tsp
Cumin pdr – 1/2 tsp
Lime juice – Of one big lime
Ginger garlic paste – 1 1/2 tsp
Oil – 2 tbsp
Curd/ Yoyhurt – 3 tbsp
Garam masala/ Tandoori masala Pdr – 1 tbsp
Salt – to taste

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

Method

  1. Mix the chicken pieces with all the above ingredients in a bowl. Rub the masalas into the meat very well with your fingers.Leave the chicken in the refrigerator overnight for marination.
    2.Take a grill pan and cover it with silver foil. Place the marinated chicken on top of the foiled pan and pour 3 tbsp oil on the meat.
  2. Pre heat the oven between 425 f  to 450 f and bake the chicken for 25 to 30 minutes on both sides until the chicken is nicely done.(Once one side of the chicken is baked for 25 minutes , you need to turn the sides of the meat and cook again for 25 minutes .)
    4.Once the chicken is cooked on both sides and it is nice, juicy and tender you need to broil the chicken for 10 minutes on each side to get a crunchy finish.
  3. Serve hot with cut lemon and onions.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Hyderabadi flavours Non Veg Dishes

3 step method Hyderabadi Dum ka Murg -Dum Chicken

hyd dum chicken
Another Nizami delicasy. Promise you heaven on your tongue. Enjoy! 😉

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Serves 4
Cuisine Indian/Hyderabad
Preparation time 40 minutes
Ingredients
Chicken – 750 gm ( 8 pieces on bone)
ghee/oil – 1 1/2 tbsn
Bay leaves 3
Black pepper corns – 1 tb
Ginger -garlic-green chilli paste – 2 tbsp
Cashew nut paste – 3 tbsp
2 medium onions – sliced and deep fried.
yogurt – 1/2 cup
fresh cream – 1/4 cup
green cardamom pdr – 1/4 tsp
salt- to taste
Method
1. Heat ghee in a deep non stick pan.Add bay leaves and black pepper corns and saute for a minute.
2.Add chicken pieces and saute for 3 minutes.Add ginger-garlic-green chilli paste and saute for 3 minutes.
3.Add cashew nut paste, fried onion, salt , cardamom powder ,yogurt and cream to the chicken.Mix well and cook on high flame for 2 to 3 minutes.Reduce heat and cook for 20 minutes after sealing the lid .
4.Serve hot garnished with mint sprigs.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Categories
Kerala Vegeterian dishes Veg Dishes

Kerala style kadala curry. ( Bengal gram masala )

Kadala curry cooked in Kerala style can be a wonderful accompaniment for rice , roti or Puttu.It is cooked in a coconut based gravy which offers a great satistaction for your taste buds.DSCN4819
Recipe (Kadala curry)
Serves 5
Ingredients
Black gram – 250 gm
Fresh grated coconut – 1/2 cup
red chilli pdr – 1/2 tbsp
coriander pdr – 1 tbsp
Garam masala/ Meat masala – 1 tsp
coriander leaves – For garnish
Curry leaves – 2 strands
Onion – 1 big (finely chopped)
Tomato – 1 small(finely chopped)
ginger – 1/2 inch piece

Method
1. Soak black gram over night or for 8 hours.
2. Cook the soaked kadala in a cooker . Add 1 1/2 cups of water, turmeric powder, salt in the cooker along with the kadala.Wait for 5 whistles and then simmer for 10 minutes.
3. Now let’s prepare the masala.
a. Heat 2 tbsp of any oil ( preferably virgin coconut oil) in a pan. Add half of the finely chopped ginger to it.Once the ginger leaves a nice fried flavour, add finely chopped onions to it. Mix well until the colour of the onion turns golden brown. Now add red chilli powder and coriander pdr. Saute well for 2 minutes.Add i strand of curry leaves to it.
b. Now it’s the time to grind this masala in a mixer with 1/4 cup of water to a fine paste.Keep this ground masala aside. Now let’s grind coconut and cumine seeds to a fine paste.
c. Add the ground masala paste to the already boiled kadala in the cooker. Mix gently and on high flame, bring it to boil.Now reduce the heat and add the ground coconut and cumin paste to the gravy and mix gently . Bring it to boil . Stir continuously .Add garam masala now.Now let it simmer for 3 minutes. Add the remaining curry leaf strand and coriander leaves to it.
4. Transfer the kadala curry which is ready now in the cooker to a serving dish.
5. For seasoning, heat 1 tbsp oil in a small pan. Add mustard seeds, red chillies and curry leaves to it.Please make sure that the mustard seeds crackle fully.
6. ENJOY this heavenly dish with Puttu, rice or even roti.

Categories
Kerala Vegeterian dishes South Indian veg Veg Dishes

Malabar parippu (Yellow lentils Kerala style)

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This dish will be a great accompaniment for rice as well as rotis. Malabar is the northern part of Kerala, where I belong to. The way yellow lentils are cooked in this part of Kerala is very different from other preparations. And let me tell you another secret behind the dish. If you are trying to lose weight and add that extra glow on your face, I strongly recommend this dish for you. The coconut used in preparation, gets you the glow and the fibre from lentils (dal) and coconut takes out that extra fat from you. The amount of oil used in the preparation is very minimal.With all these benefits, you can enjoy great taste also. Try out the dish today itself .Here’s the recipe for you!
Ingredients
Yellow lentils – 250 gm ( Tuvar dal, sambar parippu)
red chilli pdr – 1/2 tsp
turmeric pdr – 1/2 tsp
Cumin seeds – 1 tsp
curry leaves – 2 strands
Greated fresh coconut – 1 cup
Onion – 1 big
Red chillies – 2 nos

( Grind 3/4 cup freshly grated coconut with cumin seeds and keep aside.You need to use thix mix in to the lentils once cooked )
Method
1. Add enough water to lentils to cook smoothly in a cooker. Add turmeric and red chilli powders along with the lentils.( 5 whistles )
2. Once lentils are cooked , open the cooker lid and add the coconut and geera paste from the mixie to the cooked lentils.
3. Mix gently with a spoon and check the consistency. U can add more water according to your preferred consistency.
4. Place the cooker on high flame with the lid open and bring the lentils to boil for 3 minutes.
5. Parippu malabar style is ready and waiting for the seasoning.Seasoning decides the taste of this dish . So, do it carefully.
Seasoning
1. Fry chopped onion and 1/4 cup grated coconut to dark brown. Add red chilli whole and curry leaves in to it. Pour the whole thing straight out of flame to the cooked lentils
2. Crackle mustard seeds in 1 tspn oil and add that too in to the gravy.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

 

Categories
Non Veg Dishes

Dragon chicken -Indo Chinese style

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It is a very simple dish which is originally from china but made suitable for Indian palettes with the usage of ginger garlic paste and red chillies. It is totally yummy and awesomely simple to cook.The vibrant red colour brings the dish this unique name.It is a personal hit at my kitchen too. Specially when you have a Yo-Yo type teenage boy at home, I suggest this dish for you as he is gonna give that rare compliment you are badly craving for; ” Cool mom” 😉

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Preparation time      30 minutes

Cuisine                        Chinese

Ingredients
For marination
Chicken – 500 gm (preferably boneless breast)
Ginger garlic paste – 1 1/2 tbsp
Pepper powder – 1/2 tsp
Egg white – of 1 egg
Soy sauce – 1 tsp
Corn flour – 3 to 4 tbsp

Ingredients While cooking
Finely chopped ginger – 1/2 tbsp
finely chopped garlic – 1/2 tbsp
Red chilli flakes – 1 tsp
Soya sauce – 1 tbsp
Spring onions – 1 stalk
oil – For deep frying
Tomato sauce – 3 tbsp

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Method
1. Marinate the chicken pieces in the ingradients mentioned above for 30 minutes.
2.Deep fry the marinated chicken to golden brown. Do not over fry as chicken piece may turn hard.Drain the fried pieces on a tissue.
3. Heat a pan on flame and add 2 tbsp of your preferred oil. Add finely chopped ginger and garlic pieces to it and saute for 2 minutes.
4. Add red chilli flakes ( you can even use red chilli powder) and mix well on low flame for few seconds.
5.Add soya sauce and tomato sauce to the pan.
Now it’s the time to add the fried chicken pieces to the pan.
6. Mix well and saute for 3 minutes on high flame. You can add spring onions to it now.Spring onions need not be cooked too much as it may lose the colour and flavour.
7. Your dragon chicken is ready. Transfer it to a serving dish and garnish with green onions .
8. Now it’s the time for the most important ingredient of the dish. And it’s the beautiful smile you already have on your lips. 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.