Categories
Food and Travels Non Veg Dishes Uncategorized

Chicken Xacuti (Step by step method)

Today’s recipe, Chicken Xacuti (pronounced “sha-kooti”) is a classic dish from Goa and encompasses the rich array of its spices resulting in a delicious dish with complex flavors.

Goa is a small yet flavorful and culturally rich state of India.Abundance of spices, fresh sea food and tourists across the globe has helped Goa grow beautifully in its culinary journey. Goan cuisine has a wide variety of non vegetarian recipes. Here I am going to cook up some chicken in a spicy blast called Chicken Xacuti.

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.

 

DSCN8713.JPGWith layer upon layer of flavors, you are sure to enjoy this wonderful Goan dish!

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I just asked my little one to pose for the camera and here is what he did!   Eyes closed, limbs tight , in an attempt to act as if he is in deep sleep! Caught ya baby!

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The basilica of Bom Jesus holds the mortal remains of St. Francis Xavier. The church is located in Old Goa, which was the capital of Goa in the early days of Portuguese rule.

 

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Adi & Aaru catching crabs on the sea shore! Simple pleasures of life or rather life itself!!!

Cuisine                    Indian/Goan

Preparation time      35 minutes

Serves                            4

Here’s is what all you need for making chicken Xacuti.

Marination Ingredients
1. Chicken pieces medium sized 1 kg
2. Turmeric powder 1/2 tsp
3.salt 1 tsp
4. ginger paste 1 tsp
5.garlic paste 1 tsp
6. coriander and green chilies paste
(Grind one small bunch of coriander leaves with 3 green chilies to a semi coarse paste)
Wet Xacuti masala Ingredients
1. Ground nut oil                                                   3 table spoon
2.sliced onions                                                      1 large
3.green chillies                                                     2
4. Ginger piece                                                      1 inch
5.garlic flakes                                                        8
6.grated coconut                                                  grate half a coconut
7.coriander leaves                                               one handful
Heat oil in a kadai. Ad sliced onions to the oil and fry till golden brown. Add the remaining ingredients also and saute till the coconut turns light brown.Grind in a mixie using some water and keep aside
Dry Xacuti masala ingredients
1.Cinnamon                                                           2 inches
2.cardamom                                                           3
3.Black peppercorn                                              1 1/2 tsp
4.Poppy seeds                                                        1 table spoon
5.coriander seeds                                                  1 table spoon
6.Kashmiri red chillies                                        10
7.Star anise                                                             1
8.maize flower                                                        1
9.Nutmeg                                                                  1/4 piece
( Dry roast all the ingredients and grind it in a mixie to a fine powder.)
Final
For the final preparation, heat oil in pan and add 1 cup sliced onions .
After one minute add the marinated chicken pieces.
After two minutes add Xacuti masala (both Dry and wet) and mix very well on high flame for 2 minutes. Now reduce the heat and add some water to attain your desired consistency. Cook for 10 minutes in low flame covered. Enjoyyy!!!!

Serve hot with bread or rice.

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 Vegeterian dishes South Indian veg

Kaalan

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Kaalan is a traditional Kerala vegetarian preparation using curd,coconut and vegetables like raw plantain and yam. It’s a grand mom’s recipe which is passed on from generations.Kaalan is different from Avial due to the choice of veggies used . It is more sour than Avial too. Kaalan is thick in consistency . The ‘Nenthra” Plantain is used for Kaalan which is available in Kerala and neighbouring states. My sis-in -law told me that these days she finds them even in UAE and Canada also. I think anything and everything is available everywhere these days. 🙂

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! 🙂
Ingredients
Raw plantain – 1
yam/elephant foot veggie – 1 cup square pieces
sour curd – 1 cup
freshly grated coconut – i cup
cumin seeds – 1 teaspoon
pepper powder – 1 tsp
turmeric powder – 1 pinch
salt – to taste
mustard seeds – 1 tspn
curry leaves – 2 strands
red chilly whole – 2 nos
Method
1. Add the chopped square pieces of yam and plantain in a cooker along with one cup water,turmeric powder , pepper powder and salt. Wait for two whistles.
2. Grind coconut,cumin and curd into a coarse paste using a mixie.Add this paste to the cooked veggies and bring it to boil on medium flame. Keep stirring . Otherwise curd may separate.
3. Check the salt and consistency. Add more curd if you want to adjust the consistency.Switch off the flame.
4. Heat one tablespoon coconut oil/any oil in a small pan and crackle mustard seeds, red chilly whole and curry leaves.Add this seasoning to the gravy which is ready in the cooker.
Enjoy with steamed rice and papad.
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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

Restaurant style Butter chicken (At home)

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I don’t think there will be any one in this country who has never tasted Butter chicken. You end up in a restaurant where the dishes have peculiar names and you are sweating to understand, Your friend says, “chordo yaar, Butter chicken order kar le”. 😉 Your friend is pretty sure that nothing can ever go wrong with this delicious dish and he even knows that it is a 100% value for money decision.Every foodie who is reading this please look back to your initial food expeditions, and come back to me if you can’t remember those days where you ended up ordering for Butter chicken after reading the confusing menu card.

Needless to say, even I’m a big fan of “Butter chicken”. My favourite Butter chicken hails from Moti mahal chain of restaurants. There is something heavenly about the taste of their Butter chicken. But as you all know, every one has secrets. 😉 and I don’t think Moti mahal is gonna share it’s secret with me. So, I had been experimenting on quite a few recipes to get a closest taste of their butter chicken in my kitchen. And yeahh…Finally! Thanks to Vahchef.
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.

Cuisine         Indian

Serves           3

Preparation time    40 minutes
Ingredients
Chicken pieces – 500 gms
curd- 1 cup
kasuri methi/dried fenu greek leaves- 2 pinches
lemon juice – of half lemon
Kashmiri red chilly pdr – 1 tbsp
Normal red chilly pdr – 1/2 tbsp
garam masala – 1 tsp
sugar – 1 tbsp
Butter – 4 to 5 tbsp
fresh cream – 3 tbsp
tomatoes – 3 medium sized
maida/all purpose flour – 1 tbsp
Cashew nuts – 10 nos
Onion – 1 big ( slice and fry till golden brown and crush using hands)

3 Main steps
1. Marinating and then cooking chicken pieces.
2. Preparing the sauce /gravy.
3. Mixing chicken and gravy together

How to marinate chicken?
In a big bowl, add chicken pieces along with yogurt,salt,red chilli powder and lemon juice.Mix very well with your hands and leave it for marination for atleast 2 hours.Grill the chicken or deep fry in butter and keep aside.

How to make gravy?
1.Take a large bowl and mix all the ingredients like ginger garlic paste, cumin powder,coriander powder,dried fenu greek leaves,fried onions crushed in hands,sugar,salt and some water to make a paste.Keep aside.
2. Leave whole tomatoes in hot water for 10 minutes. Deseed and take out the skin. Make a puree of this using mixie.Grind cashewnuts using some milk and keep aside.
3.Heat some butter in a pan and add one table spoon maida into it. Saute to get a golden brown. Immediately add the masala from the bowl into the kadai. Saute on medium flame for about 6 minutes. Now add the tomato puree and mix very well. Cover with a lid and cook for 15 to 20 minutes with occasional stirring.Once the butter seperates in the gravy, add sugar and salt to balance the taste as per your taste.Mix very well.Now it’s time to add the chicken pieces which are already grilled or deep fried . Mix well and cook again for 5 minutes.
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4. Now add the fresh cream and stir gently. Switch off the flame. The more sinful , the more tastier. So add a little more extra butter now if u like.
Serve hot with Naan or Kulcha.

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

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
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.