Meat items

Grill Chicken

Chicken Curry (Indian style)

Ingredients

Chicken:-500g

2 big Onions

2 Chopped Tomatoes

5 Green Chilies split in to 2

7 Curry Leaves

A hand full of chopped Coriander leaves

2 Big peeled Potatoes

Coriander powder:-3 teaspoons

Chili powder: - 3 teaspoons

Turmeric powder:-2 teaspoons

Cumin powder: - 3 tea spoons

Indian Garam masala:-2 teaspoons

Vinegar: - 3 table spoons

Salt to taste

2 small sizes Cinnamon sticks

Ginger garlic paste:-2 table spoons

Method:-

1) Cut Potatoes in to big cubes (1 can be cut in to 4-6) & cover with Turmeric & salt & marinate for 10 minutes.

2) Add 1 ½ teaspoons add Coriander powder, 1 ½ teaspoons of Chili powder, 1 tea spoon of Turmeric powder, 1 ½ teaspoons of Cumin powder, Salt & mix well.

3) Allow 20 minutes for marination. 

4) Now heat oil in a pan & fry marinated Potatoes till golden brown.

5) Keep fried Potatoes aside & add ginger garlic paste there & sauté for 2 minutes & add chopped Onions & sauté another 5 minutes till onions become transparent.

6) Now add chopped Tomatoes, split Green Chilies, curry leaves & sauté it for another 4 minutes.

7) Now add rest of the curry powders that remain except Indian Garam masala & sauté it for a while.

8) Now add fried Potatoes & marinated chicken & little by little & sauté it for another 6 minutes & add 2 cups of water & allow to bring the curry to bubble & add another 1 ½ cups of water & allow to simmer.

9) Now when Chicken is done you can add Indian Garam masala & cook for another 4 minutes.

10) Conclusively you can add vinegar & cook for another 3 minutes.

Add Chopped Coriander leaves & turn off the fire.

11) Take the lid off.

Chicken do pyaza

Ingredients:-

Chicken:-500g                         

Onions: - 6 (Big in size)

Tomato: - 1(Big in size)

Curd: - 250 g

Cumin powder:-2 teaspoons

Chili powder:-3-4 teaspoons

Turmeric powder: - 1teaspoon

Coriander powder:-2 teaspoons

Cream:-3 table spoons

Coriander leaves

Mint leaves

Salt to taste

Method:-

1) Marinate the chicken with curd, salt & turmeric.

2) Chop 3 onions & cut other 3 onions in to large pieces.

3) Now heat oil in a pan & add chopped onions & fry them till golden brown.

4) When it’s done add Coriander powder, Turmeric powder, Chili powder, Cumin powder, Salt & sauté it well.

5) Now add chopped Tomatoes & sauté it.

6) Add marinate Chicken pieces care fully & sauté for a 5 minutes.

7) Now add the curd used to marinate the chicken & stir it for another 10-15 minutes till chicken half cooked.

8) Now when the curd thicken & add 3 cups of water &  the onions cut in to large pieces & cook till done.

9) When it’s done add Coriander leaves & mint leaves.

10)Conclusively add the cream on top & stir for a while.

Meat Balls
 

Ingredients for Meat Balls:-

Mince meat:-500g

Salt to taste

Garlic paste: - 1 table spoon

Eggs: - 3

Black Paper: - 3 Ingredientsteaspoons

Bread crumbs:-1 cup

Milk: - 4table spoon

Parmesan Cheese: - 4 table spoons (optional)

paste of freshly broken Basil leaves:-1 teaspoon (optional-you can add dried ones too)

Ingredients for curry:-

Thick Coconut Milk: - 3 Cups

Tamarind: - 4 pills

Chopped Tomatoes: - 1 cup

Chopped Onions: - 1 cup

Green Chilies:- 4

Ramphe:-1

A hand full of Curry leaves

Home made Roasted Chili paste:-2 table spoons

Turmeric: - ½ teaspoons

Salt to taste

A pinch of Ajinomoto

Method:-

1) Bring all the ingredients for meat balls together & make small balls using hand & steam them in a steamer for 5 minutes.( add meat balls to steamer when water boils @ 200 c)

2) Now allow them to cool & stir fry with butter for about till they colored light brown.

3) Now heat oil in a pan & add ginger garlic paste & sauté & then add chopped Onions & sauté till they become soften.

4) Now add chopped Tomatoes & slit Green Chilies to it & sauté it till all the moisture evaporates.

5) Now add Tamarind & Curry leaves, Turmeric, Ramphe(pandan leaves), Salt & Roasted Chili paste.

6) Now add thick Coconut milk & bring to boil while stirring it constantly to prevent curdling.

7) When curry is bubbling you can add the meat balls & simmer it for about 10 minutes.

This way made meat balls can be used to make different type of dishes. 

CHICHEN CURRY WITH POTATOES SRI LANKAN STYLE

INGREDENTS:-          

Chicken:-1 kg

Hand full of curry leaves

Sri lankan Garam Masala( Thunapaha) or Indian garam masala:- 5 tea spoons

Pan Roasted Chili Powder:-4 tea spoons

Turmeric Powder:-2 teaspoon

Tamarind-  4-5 pills

Ginger garlic paste- 3 tea spoons

Potatoes- 4 pieces big in size

Pandan leaves (Ramphe): - 1 leaf

Chicken soup cubes: - 1

Chopped Onions:- 2

Chopped tomatoes:-3 big in size

Green chilies:- 6 (silted in to 2)

Fenugreek seeds:- 1-2 tea spoons

METHOD:-

1) Marinate the Chicken with Turmeric powder , Chili powder, Sri lankan garam masala & Salt

2)  Cut each peeled potatoes in to 4 & just add salt & turmeric powder & fry them till golden brown.

3) Heat oil in a pan

4) Temper ginger garlic paste in it & when it becomes golden brown you can add fenugreek seeds & fry them for a few seconds & then add your & curry leaves, pandan leaves & fry them for a few more seconds & then add  your chopped onions & stir fry it for few seconds. Now  add your chopped tomatoes & fry it for another few seconds.

5) Now add your marinated chicken in to onions mixture & fry for few seconds while stirring it well.

6) Now add your potatoes in to that mixture stir it well. After 3 minutes you can you can add water to it to bring chicken to boil.

7) When Potatoes become soften you can add your chicken soup cubes.

8)When curry become thickens you can turn off the stove.

Chicken kurma

Ingredients-

Chicken: - 500g

Red Chili Powder:-3 teaspoons

Turmeric Powder:Ingredients - 1 teaspoons

Yogurt: - 2 cup

Onions:-2 big in size

Green Chilies: - 5

Ginger paste: - 1/2 table spoon

Garlic paste: - ½ table spoon

Oil: - 2 table spoons

Coriander seeds: - 2table spoons

Cumin Seeds: - 2 table spoons

Mustard seeds: - 1 teaspoon

Cinnamon sticks: - 3 (small size)

Thick Coconut Milk: - 2 cups

Asafetida: - ¼ teaspoon

Salt to taste

Thick coconut milk-1/2 cup

Method:-

1) Wash the chicken properly.

2) Now marinate the chicken with Yogurt, Chili Powder ,turmeric powder & Salt for about 20-30 minutes.

3) Now heat a pan dry roast Coriander seeds & Cumin Seeds & then allow it to cool.

4) Now grind the spice mixture well.

5) Blend green chilies, Onions, with little water to make thick Onion paste.

6) Now heat oil in a pan & throw in Cinnamon sticks, some cumin seeds, asafotida, & ginger garlic paste & sauté it for about 2-3 minutes.

7) Now add the blended onions & green Chile Paste.

8) Cook this for about 4 minutes & then add roasted spice mixture (Coriander & Cumin)to it.

8) Cook till oil form out from the mixture (about 5-6 minutes).

Now add marinated Chicken & stir it well & cook for a 5 minutes & then add beaten yogurt & then cook it for about 30 minutes under law flame. 

9) Throw your thick coconut milk in to the curry & cook for about another 10 minutes.

 10) Before you turn off your stove add Chopped Coriander leaves & leave it uncovered.

Malvani Chicken

Ingredients:-

Chicken: - 1 kg

Finely Chopped Onions:- 3

Ginger garlic paste: - 3 teaspoons

Thick Coconut milk: - 1cup

Tamarind juice: - Soak 20g of tamarinds in 30ml of water & blend together to make this

Turmeric Powder: - 1 teaspoon

Cumin seeds: - 2 teaspoons

Coriander seeds:-2 table spoons

Dried Red Chilies: - 6

Green Chilies                 

A hand full of Chopped Coriander Leaves

Method:-

1)  Heat a pan & add dried chilies, Cumin seeds, Coriander seeds & roast them till aroma comes out.

2) Now allow it to cool.

3) Grind these roasted spices alone with turmeric powder to smooth Powder.

5)  Heat oil in a pan & add chopped onions & sauté it for about 3 minutes & then add  ginger garlic paste & sauté it till opaque.

6) Now add the ground paste & salt & sauté it till oil separate from curry mixture.

7) Now add Chicken & stair it for about 5 minutes & add 2 cups of water & cook it till chicken is tender.

8) Now add thick 1 cup of thick coconut milk & simmer it for 3 minutes.

9) Add chopped coriander leaves & leave the curry uncovered.

Lemon Chicken (dry)

  It was nice rainy cloudy evening that we wanted to eat some buttery lemony grilled chicken & i decided to make this recipe. Ultimately i had no trouble with the recipe and was surprised how well it turn out....

Happy Rani :))


 

Ingredients:

Chicken thighs & legs with skinned on- 1kg

Lemon juice- 3 table spoon

Salt to taste

Black pepper-1 table spoon

Lemon slices for garnish

Method:-

1)    Make insertions on the chicken pieces using fork or knife.

2)    Except  lemon slices for garnishing bring all other ingredients together to cover the chicken.

3)    Now place this marinade in a plastic air tight bowl or freezer bag & place it in the refrigerator for overnight.

4)    Now on the oven & pre heat it for about 400f & apply some butter over the chicken pieces. ( If you are using a microwave oven to cook put it on the grill option for about 43 minutes)

5)    Now place this chicken on a baking dish. Reserve the marinade.

6)    Now bake this for about 50 to 55 minutes.

7)    Half way through the baking @ about 25 minutes mark baste the chicken pieces with the reserved marinade.

8)    Cook another 25 minutes until chicken become tender.

9)    Now turn off the oven & place the chicken pieces on a plate & garnish with the lemon.

For Microwave oven uses-
    Just put this in the grill mode for about 35-40 mins. Half way through the grilling turn sides to grill to the perfection.

Butter Chicken

Ingredients:-

Chicken:-500 g

Chopped Onions:-2

Tomato puree: - 1 cup (Grind 2 chopped tomatoes if you cant get it ready made)

Ginger garlic paste: - 2 table spoons

Black Salt or ordinary Salt to taste

2 Hand full of chopped Coriander leaves

Cream:-1 cup

Butter: - 50g- 75 g

Coriander Powder: - 3 teaspoons

Cumin Powder: - 2 teaspoons

Chili Powder: - 3 tea spoons (you can use 4 teaspoons if you wish to)

Turmeric Powder: - ½ teaspoon

Lemon Juice:-4 teaspoons

Vinegar:-4 teaspoons

Curd: - 3 table spoons

Green Chilies: - 5 (use whole thing don't slit them) 

Sugar: - 3-4 teaspoons

Method

1) Wash the Chicken properly & marinate it with Lemon juice, Vinegar, Curd , 1 table spoon of ginger garlic paste, ½ amount of all the curry Powder that have mentioned in Ingredients , Salt, Chopped Onions, ½ amount of butter that have mentioned in Ingredients for 1 hour.

2) Now heat the pan & put some butter or ghee in it & then add rest of the ginger garlic paste & fry till color changes to light golden brown & then add rest of the curry powder & stir it well. 

3) Now add your tomato puree & Green Chilies, 2 tea spoons of sugar and stir it constantly till oil form out of this mixture…that is the perfect time to add your cream. Add 4 table spoons of the cream at this stage & stir it well. After few minutes you can add Chicken & stir constantly for few minutes. 

4) Now you can add 1/2 cup of water & bring it to boil.

After ½ hour when Chicken is half way cooked add 4 table spoon of cream & rest of the butter & 1&1/2 teaspoons of Sugar.

5) Boil it for another 3-4 minutes & add your Coriander leaves and take the lid off.

Kolapuri Chicken

Ingredients:-

                                       

Chicken: - 1 kg

Chopped Onions: - 3

Chopped tomatoes:-2

Garlic paste:-3 teaspoons

Grated coconut:-2 table spoons

Curd: - 4 table spoons

Lemon Juice:-3 teaspoons

A hand full of coriander leaves

Salt to taste

Turmeric Powder:-1 teaspoons

Chili Powder:-5 teaspoons

Black paper powder: - 1 teaspoons

Cinnamon Powder: - 1taspoons

Cinnamon pieces: - 2

Bay leaves: - 2

Cloves:-5

Method:-

1)  Add curd, Chili Powder, garlic paste, salt, lemon juice, to the chicken & marinate it for about 45 minutes or hour.

2)  Now heat oil in a pan & add bay leaves, cloves, Cinnamon, Onions, crushed black papers & sauté it till opaque.

3)  Now add grated coconut & sauté it till light brown.

4) Now add Chopped tomatoes & cook till access moisture dries up.

5) Turn off the fire & allow it to cool.

6)  Now grinder the mixture in to smooth paste.

7)  Now heat oil in a pan & add chicken & stir fry them for about 5-7 minutes.

8)  Now add the grounded paste & simmer it on low flame till oil separates from the    curry (nearly 25 minutes)

9) Add 3 table spoon of cream to raise the taste.

10) Now add chopped coriander & leave it uncovered.

11) Before serving it top up with more cream.