Category: Non-Veg Curries

Chicken Recipes – Kadai Chicken – Boneless

Mom's Chicken Curry

Kadai Chicken – Origin

Chicken Recipes – Kadai Chicken – In my view, it is originated from India.The chicken curry prepared in the utensil name called kadai (in tamil) becomes kadai chicken.In Pakistan and Bangladesh the simillar recipe called as karahi chicken, gosht karahi, Kadhai chicken and so on.

Kadai Chicken – Spices and cooking method

Chicken Recipes – Kadai Chicken – The cooking method is based on South Indian cuisines. Usually the kadai chicken prepared using boneless chicken. I have done two methods, kadai chicken with bone and kadai chicken with boneless.you can watch these recipes in my site.This is my version of cooking, in the first part marinated chicken pieces cooked with onion tomato, ginger garlic gravy with the basic spices(fresh powder or dry roasted) in a medium cooking process. The second part of the recipe includes sesame oil and crushed peppercorns added to the curry and cooked in the slow process till the gravy is thick. it makes the chicken very juicy, tender and well coated with spices.The texture and taste of the recipe is great. In Tamil Nadu, rice can be added at the end in the kadai and called as a kadai rice that everyone loves it.

Kadai Chicken – Nutritional health benefits

Chicken Recipes – Kadai Chicken – Chicken is known to be an excellent source of protein.These low-fat proteins helps in losing weight quickly.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.Onion, tomato ,ginger,garlic, peppercorns, cumin, curry leaves have more medicinal properties and good for health.

Kadai Chicken – Serving method

Chicken Recipes – Kadai Chicken – is perfect dish for lunch or dinner. Kadai Chicken served as a main course for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, roti, naan, paratha, phulka, idli or dosa. Kadai Chicken is must try dish that anyone can do at any time. Try it.


Ingredients

Boneless Chicken -1kg
Turmeric powder-1 tsp
Salt to taste
Lemon-1 small
Sesame Oil

For the Tempering / Tadka:

Cardamoms-2
Cloves-4
Cinnamon bark-3 pieces
Curry leaves-2 spring
Fennel seeds-1/2 tsp

For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic paste-1tsp
Ginger paste-1tsp
Tomatoes- 2 medium

Spices Used

Red chillies-3
Coriander seeds-2tbsp
Peppercorns -1/2tbsp
Cumin-1/2tsp
Cinnamon-2
Cloves-4
Cardamom-2
Curry leaves-2 sprig

Garnishing

Fresh Coriander — 1/3 bunches


Preparation method:

  1. Dry roast the spices(except peppercorns) and make a fine powder and keep aside.
  2. Marinate the chicken pieces with turmeric ,salt and lemon juice for 15 mins.
  3. Heat oil in a pan, add cloves, cinnamon, cardamom, fennel seeds and curry leaves.
  4. Add chopped onions and green chillies and sauté it
  5. Add ginger garlic paste and fry it.
  6. Add tomatoes and the curry powder with turmeric and the salt.
  7. Allow it to cook for few mins in a medium flame.
  8. When the oil floats on the top, add the chicken pieces and mix it well
  9. Cover it and cook it for the 5 mins in a medium flame.
  10. Add water and cook it for 7 mins in a medium flame.
  11. When the chicken is cooked sprinkle sesame oil and crushed peppercorns add it to the chicken curry and mix it well.
  12. Cook it in a slow flame for 7 mins.
  13. Garnish with fresh coriander leaves and serve it hot with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Chicken Curry – Aloo Chicken Curry – Aloo Chicken Chukka Curry

chicken aloo chukka gravy

 

Chicken Curry – Aloo Chicken Curry is the unique recipe made with chettinad aromatic spices, cooking in slow process. This is my version of cooking, eggs boiled and added to the curry.Potatoes and chicken cooked with red chillies, cumin, fennel, curry leaves, ginger garlic in onion tomato gravy. This is excellent dish to taste.

Chicken Curry – Aloo Chicken Curry – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.

Chicken Curry – Aloo Chicken Curry – Aloo (potato) is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Chicken Curry – Aloo Chicken Curry- Dim(egg) is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat and it contains Vitamin A, D, B2, B12, Folate, Biotin, pantothenic acid, Choline, Minerals-Phosphorus,Iodine, Selenium. It helps improve healthy skin, eyes and the nervous system and also helps in the development of all cells in the body, for healthy bones and teeth, formation of red blood cells and for energy metabolism.

Chicken Curry – Aloo Chicken Curry is great dish can go well with any rice dish, biryani, roti, naan, paratha, idli or dosa. Dim aloo chicken curry is very light recipe, less spicy dish. Dim aloo chicken curry is very easy to prepare at anytime.Perfect recipe for Bachelor’s cooking, they can have it for lunch or dinner or breakfast.Healthy and delicious dish to try.

 


Ingredients

Chicken-500gms
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato puree-3tbsp
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig
Cinnamon-2
Cloves-4
Cardamom-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine curry powder.
  2. Heat oil in a pressure cooker, add fennel seeds, curry leaves and red chillies.
  3. Add chopped ginger, garlic pieces and fry it.
  4. Add crushed shallots,cook it untill it turns to golden brown.
  5. Add salt,turmeric, ginger garlic paste,tomato puree and allow it to boil for few mins.
  6. When the oil separates, floats on the top and the gravy is thick,add the prepared curry powder and mix it well.
  7. Add the potato cubes,Chicken pieces and mix it with the masala cook for few mins.
  8. Cover it and pressure cook for 3 whistles in a slow flame.
  9. Chicken Aloo chukka curry is ready.Serve it hot with rice,roti, idli or dosa.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

mutton curry

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Egg Tamarind Curry

Egg-Tamarind-curry

 


Ingredients

Eggs-6

Onions-2 medium

Tomato-2 medium

Green chillies-3

Tamarind juice-1 cup

Garlic cloves-6 (optional)

Coriander leaves

Salt to taste

Sesame oil

 For the Tadka/Tempering:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Red chillies-4

Curry leaves-1 spring

Fenugreek seeds-1/4 tsp

Cumin seeds-1/4 tsp

 Spices:

Turmeric -1/2 tsp

Chilli powder-1 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Pepper powder-1/2 tsp

Hing-1/4 tsp


Preparation method:

  1. Boil the eggs and peel it keep it aside.
  2. Heat oil in a pan add tempering spices.
  3. Once they splutter, add chopped onions, green chillies, garlic cloves and sauté it.
  4. Add chopped tomatoes and spices, mix it well.
  5. Add tamarind juice, salt and cook until oil float at the top.
  6. Add  boiled eggs and stir it well.
  7. Cover it and cook for the 20 mins in a medium flame.
  8. Garnish it with coriander leaves.
  9. Serve it hot with rice.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Traditional Egg Curry

Egg Grandma Curry

Grandma  Egg curry


Ingredients:

Egg-4

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

 

  1. Boil the eggs, peel it and keep it aside.
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take boiled eggs in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 15 min in a medium flame.
  9. Stir it occasionally. When it’s done, simmer it For the 15 mins .
  10. Garnish with Fresh coriander and serve it hot with rice or roti.

 


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Masala Cake omelette

Omlette Cake


Ingredients:

Eggs -4

Turmeric powder-1/2 tsp

Ginger garlic paste-1tsp

Chilli powder-1/2 tsp

Cumin powder-1/2 tsp

Coriander powder-1/2 tsp

Pepper-1/4 tsp

Coriander leaves-3 sprig

Salt to taste

Oil

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium


Preparation method:

 

  • Take a bowl add aggs and all the spices whisk the gently so that it will mix with all the ingredients.
  • Heat oil in a pan add the egg masala and cook it in a low flame.
  • Once its done, don’t flip it.
  • Just roll it and cook it For the few mins.
  • Remove it and cut into medium slices
  • Heat oil in a pan, and place the slices and fry it low flame.
  • When it’s roasted on both the sides, swich off the flame.
  •  Serve it hot.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Butter Chicken

Butter chicken

Butter Chicken


Chicken and Marinade Ingredients

800g skinless, boneless chicken cut into 3cm pieces.

2 peeled garlic cloves finely crushed

2cm peeled ginger finely grated

½ tsp salt

½ – 1 tsp hot chilli powder

Butter Chicken Served with Rice

Butter Chicken Served with Rice

1½ tsp lemon juice

75ml natural yoghurt

½ tsp garam masala

½ tsp ground turmeric

1 tsp ground cumin

1-2 tbsp vegetable oil

Sauce Ingredients

1½ tbsp ghee or if you can’t get ghee, use melted unsalted butter

2 peeled garlic cloves finely crushed / chopped

2cm stick peeled ginger finely chopped

Seeds from 1 cardamom pod lightly crushed

2 cloves

1 tsp ground coriander

1 -2 tsp garam masala

1 tsp ground turmeric

1 – 3 tsp hot chilli powder(careful!)

275ml tomato purée or 440gm chopped blitzed until smooth

1 tbsp lemon juice

40g unsalted butter

100ml double cream or creme fresh

1 tbsp chopped coriander For the garnish


Prepration method

 

Butter Chicken Recipe – Chicken Preparation

 

  1. From the Chicken Ingredients, add the cubed chicken, garlic, ginger, chilli, salt and lemon juice into a large bowl. Make sure the chicken is well coated, cover the bowl and leave to marinate in the fridge For the at least 1 hour.
  2. Now mix the garam masala, tumeric, cumin and yohurt and add to the chicken, again making sure that the chicken is well coated with the mixture. Cover and marinate For the at least another 2-3 hours in the fridge although overnight is preferable.
  3. When you’ve finished marinating the chicken, preheat the oven to 180C and after placing the chicken pieces on a grill rack, bake them For the 8-10 mins.
  4. Now remove the chicken from the oven and brush with a little oil and turn then over.
  5. Put back into the over and bake For the another 10-12 mins or until the chicken is just cooked through.

 

Butter Chicken Recipe – Sauce Preparation

 

  1. Heat the ghee/butter in a large frying pan and once it’s hot, add the crushed garlic and ginger and fry For the 1-2 minutes only
  2. Now add the chilli powder, cardamom, garam masala, cloves, coriander and turmeric and stir well frying For the another 1-2 minutes
  3. Then stir in the tomato puree with the lemon juice and cook For the a further 1-2 minutes.
  4. Add the already cooked chicken pieces and the butter and stir gently until the butter has melted and the sauce becomes smooth.
  5. Add more seasoning if neccesary and when ready serve and garnish with chopped corriander

 


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Veg-Egg Gravy

Veg-Egg Gravy

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Methi ChickenDry Roast pepper chicken


 

Ingredients

Boneless chicken -500gms

Onions-2 medium

Green chillies-2

Ginger garlic flakes-2tsp

Turmeric -1/2 tsp

Salt to tatse

Ghee

 

For the tempering

Mustard-1/4 tsp

Cinnamon-2

Cardamom-1

Cloves-4

Bayleaves-2

Cumin-1/4 tsp

Curry leaves-1 sprig


Preparation method:

  1. Heat ghee in a pan, add tempering spices, once they splutter add chopped onions and green chillies sauté it.
  2. Add chopped ginger and garlic pieces and fry it.
  3. Add chicken pieces pieces, turmeric, salt, pepper powder and mix it well.
  4. Sprinkle water, cover it and cook For the 20 mins in a medium flame.
  5. Add curry leaves, freshly crushed fennel, cumin, pepper powder and mix it well.
  6. When its dry add lemon juice and mix it well
  7. Garnish it with coriander leaves.
  8. Serve it hot with rice or roti

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Egg Peas Curry

egg peas curry

Egg Peas curry

 


Ingredients:

Eggs -4

Fresh peas-200gms

Turmeric powder-1/2 tsp

Salt to taste

Oil

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium


Preparation method:

 

  • Heat oil in a pan add onions and green chillies and fry it.
  • Add eggs, turmeric and salt and scramble it gently.
  • Add half boiled green peas and mix it well.
  • Cook it in a low flame For the 5 mins.
  • Garnish it with coriander leaves and serve it hot with raita or pickle.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather