You may have had many types of pickles – mango, garlic, ginger, lemon, carrot, turnip, cucumber or even onion and many more. But do you know, you can make pickles with chicken too? Yes, you can! So this is for all those “chickentarians ( chicken lovers )” like me who search for chicken in every single dish!
This 5 ingredient Chipotle Chicken has a smokey flavor from the chipotle aka smoke-dried jalapeños. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes. This garlicy and smokey chicken is the perfect chicken to enjoy the weekend nights with, paired with some beer maybe 😉 Also, let me tell you, this is kid- approved! I served this last night to my 5 little cousin sisters, and it was gone in seconds! Mind you, seconds! And of course, loved by everyone else too! Plus, these are really easy to make and require only 3 other basic ingredients, apart from Chipotle paste and chicken of course.
This Mangalorean Chicken Curry, also known as Kori Ghassi, is a special type of the world famous chicken curry, where pieces of Chicken are cooked in a spicy coconut gravy. And when I say coconut, it means a lot of coconut ( Fresh and coconut milk ) . This is my family’s goto weekend chicken curry recipe! Traditionally, this curry is spicy, but the sweetness of the fresh coconut offsets the heat from the chilies to some extent. This recipe is not totally authentic, but its a much more easier ( as I have used very basic ingredients that you will most probably find at your home ) and healthier version of the traditional Kori Ghassi.
Chicken Shawarma is a Middle Eastern Pita Sandwich stuffed with garlicy chicken marinated in yogurt and spiced. I have lived in the Middle East before and how I miss that deep seeded love affair I had with this chicken! Its really healthy, but will fill you up!
Continue reading Chicken Shawarma
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For the base-
Italian seasoning ( 1 tbsp )
Eggs ( 6 nos )
Pepper ( 1 tsp )
Garlic powder ( 3/4 tsp )
Cream ( 1 1/2 tbsp )
All purpose flour ( 1 tbsp )
Salt to taste
For the toppings I used :
Onions cut into rings
Thinly sliced Bell peppers ( red and green )
Baby corns ( slit into 4 pieces vertically and then each piece further cut into 2 horizontally )
Cherry tomatoes (Cut into 2 parts)
You can make all kinds of variations by adding meat or your favorite greens etc.
Grated Pizza Cheese ( Mozzarella + Cheddar)
Pizza Sauce ( according to your preference, I used about 3-4 teaspoons )
Olive oil ( 1 tsp )
Get all your veggies ready.
Goan fish curry is the most amazing, delicious and simplest dish from western India. This curry is not only tangy and spicy, but also low in calories and realy easy to make! It is best served with Steamed rice.
Since I had it in Goa last year, I just could not get that deliciousness out of my mind! Although I could not replicate the exact taste, but this twist to the Goan Fish Curry is just as awesome! Check out the recipe below:
Any fish medium sized with white flesh cut into boneless pieces,
7-8 curry leaves
3-4 tablespoon of coconut milk
1/2 tsp cumin seeds
1 Tbs coriander seeds
1/2 tsp turmeric powder
4 flakes garlic
2 medium sized onions
8 Kashmiri red chillies
medium size lump of tamarind soaked in hot water or Kokum
One freshly grated coconut
Salt to taste
2 tbsp any cooking oil
Marinate the cleaned fish pieces with lemon juice and salt for about 10 minutes.
extract the tamarind pulp from tamarind by mixing it with fingers and straining through a sieve.
Now grind together onions, coconut, garlic, all the remaining masalas and tamarind pulp together in a grinder. add water as required to make a smooth paste.
Heat the cooking oil in a pan on medium flame. Add the curry leaves and saute for about a minute. Gently add the masala paste and fry for 5 minutes on medium-low heat. now add water to the fried
masala to desired conistentency of a gravy. bring it to 2-3 boils. Add some coconut milk at this point if you feel that the curry is too tangy. Add marinated fish pieces and again boil for 10 minutes on medium-low flame. do not cover the pan. remove from flame when fish is done. transfer it to the serving dish and serve it hot with freshly steamed rice.
Boneless Chicken Thighs ( 350 gms )
Corn Flour ( 2 1/2 -3 tablespoon )
Cream ( 5 tablespoons )
Thick curd/yoghurt ( 3 tablespoons )
Mozzarella Cheese / Processed cheese ( 40-50 gm )
Black Pepper ( 2 tsp )
Salt to taste
Cumin powder ( 1/2 tsp )
Ginger Garlic Paste ( 1 1/2 tsp )
Cardamom powder ( 1/8 tsp or a bit more )
Vegetable oil ( 1 tsp )
You will also require :
Cut the chicken thighs into bite size pieces and wash them. Gring the raw papa and make a paste out of it. Now marinade the chicken with this paste for about an hour.
The only step left is to bake these lovely kababs.
Preheat your oven to the highest temperature possible. Arrange your chicken pieces on the skewers and place it over a baking pan. Bake for about 8-10 minutes on broil mode on this side.
Serve hot with some coleslaw for added flavor!
For the coleslaw :
Add half cup shredded cabbage, half cup shredded carrot, half cup chopped spring onions and a little less that half a cup of chopped coriander into a bowl and mix.
Now to this add 1 tsp of pepper powder, some salt and about 1/8 tsp of sugar.
Squeeze half a lemon on top of the kababs and yes, that’s it. You’re ready to enjoy this irresistable Murgh Malai Tikka!
600 gm mutton
Onions – 2
Garlic – 5-6 pods
3/4 cup yoghurt
2 tbsp ghee
1 tbsp oil
1 tsp coriander powder
1 1/2 tbsp kashmiri red chilli powder
1 tsp coriander powder
1/2 – 1 tsp cinnamon powder
1 1/2 tbsp fennel seed powder ( sauf )
1 1/2 tsp dry ginger powder ( sauth )
1/2 tsp pepper powder
3/4 tsp green cardamom powder
1 tsp javitri powder ( mace )
2 tsp kashmiri powder ( I got the Roopak brand from Fresh n Easy in Dehradun )
Mutton masala ( 1 -2 tsp )
Salt according to taste
In a wok, heat the ghee and oil together. I used olive oil here.
Make a paste of onions and garlic together and add to the oil once it starts heating.
Add your mutton pieces to this and fry for about 4-5 minutes. This is the reason why the onion paste should not be fried too much on its own, as its anyway going to get browned more with the mutton.
Add this mixture to your mutton and give it a stir. Add more water to it, about 3 times the mutton. Simmer and let it slow cook on the heat for about an hour and a half to two hours.
You will need to check on the mutton every 5-10 minutes. Add more water when the water dries out as the mutton requires a lot of time to get fully cooked. Keep repeating the process until the mutton is cooked properly. Somewhere in between, around 30 minutes of cooking, add the yoghurt. Some people do not add the yoghurt, but it helps cut down the spiciness a lil bit. Also, taste the curry after about an hour, and add more spices, if you feel the need to. I ended up adding more fennel powder to the curry, but its totally optional. In the last 20 minutes, add the last batch of water and put a lid on the top. Some water will escape even after putting on the lid as steam from the sides, so add water accordingly.
Your mutton rogan josh curry should look something like this when its properly done.
Chicken legs ( 450-500 grams )
Basmati Rice ( 125-150 gms )
Yoghurt ( 1 cup )
Finely Chopped Coriander ( about 2 cups )
Finely Chopped Mint ( about 2 cups )
Green Chillies – 5
Oil ( 1/3 cup )
Fried onions ( 100-150 grams )
Turmeric ( 1 teaspoon )
Ginger Garlic Paste ( 1 tablespoon )
Red chilli powder according to preference
Salt to taste
Kewra water ( 1 teaspoon )
Rose water ( 1 teaspoon )
Saffron strands soaked in milk/water
Ghee/ clarified butter ( 1 tablespoon )
bayleaf – 2
Cumin seeds ( 1 teaspoon )
All spice mix/ garam masala ( 1 tablespoon )
For the marinade :
Poke some holes with a fork into the chicken.
Slice some onions and fry until brown and crisp ( but not burnt ).
Into a bowl, add the chicken, yoghurt, garam masala, Ginger garlic paste / some crumbled fried onions, Chopped coriander and mint ( You may also grind them ), salt, turmeric, chilli powder and green chillies. Squeeze half a lemon and mix all together. Refrigerate overnight.
For the rice :
Soak the rice for atleast an hour.
Heat water into a vessel and add the rice along with about 2 teaspoons of oil,salt cumin seeds and 2 bay leaves. Bring the water to a boil. Cook until the rice are 70 percent done. Do not strain.
Into a heavy bottomed vessel, add oil along with 1 teaspoon of ghee and let it heat. Now add in the chicken.