Chicken Gravy for Rotis| Chicken curry without coconut

Chicken Curry

This is a not a long step process gravy but an awesome gravy which goes well with Roti/Chapathi and also a better combo with Rice. The gravy tastes perfect whem cooked in low flame where the spice powders and masalas gets incorporated with the chicken pieces and gravy. The gravy would be a simple reicpe for bachelors to enjoy their weekend spice up homecooked foods and here we go with the recipe :-)



Ingredients :

Chicken - 1/2 kg
Clove Cinnamon powder - 1/4 tsp  
Cardamom - 1
Bay leaf - 1 
Finely chopped onion- 1 cup (2 Nos)
Ginger garlic paste - 1 tbsp
Tomato - 1 big
Turmeric powder - 1/2 tsp
Red chilli powder - 1.5 tsp
Garam masala powder - 1 tsp
Chicken masala powder - 2 tsp
Water - 1.5 cup
Salt - 1.5 tbsp
Cashew (9)+curd (2 tsp) - Soaked and ground as paste
Mint& coriander leaves - a handful
Oil - 1 tbsp



Method of Preparation :

 1. Make powder of Clove and Cinnamon and use 1/4 tsp of it.

 2. Heat oil in a pan add Clove cinnamon powder, bay leaf and cardamom

 3. Add chopped onions

 4. When onions turn pink add ginger garlic paste

 5. Saute for half a minute

 6. Add chopped tomatoes

 7. Add Turmeric powder, redd chilli powder and salt

 8. Fry until raw smell goes off

 9. Add cashew curd paste

 10. Stir well for 2 minutes

 11. Add chicken, a handful of coriander leaves, mint leaves,garam masala powder

 12. Mix well, cover and cook

 13. Add 3/4 cup of hot water.

 14. After 5 minutes add chicken masala powder

 14. Add another half cup water, keep covered and let the chicken cook

 15. Put off the flame once the pieces are tender and oil separates.









Note :

• Adjust water according to your requirement of consistency of gravy/curry
• If you are cooking in low flame 1.5 is the maximum water to be consumed.
• Add hot water if you want to add in between to keep the chicken soft and tender, else they tend to become hard.
• Cook each masala well until the raw smell goes off
• Bachelors when they feel grinding is a tedious process just add 2 tbsp of curd and add the soaked cashews into the gravy.

Chicken Curry without coconut

Chicken Biryani (Method 2) | Muslim style Chicken Biryani

Chicken Biryani

This recipe is a copy browsed in internet when I wanted to try out biryani in muslim style. Though actual recipe may vary, this try was a better choice giving a fine flavor and aroma for the of rice cooked along with chicken pieces. Am sure this recipe doesn't spoil your expectation on taste, so have a try and share your feedback.



Ingredients:

Chicken - 500 gms
Curd - 1 tbsp
Salt - 2 tbsp
Turmeric powder - 1 tsp
Cashews - 6-7
Whole spices (bayleaf, shahi jeera, cardamom, cinnamon) - 1 tsp
Tomato - 1/2
Rice - 1.5 cup
Water - 2.5 cups
 

To grind as powder :
Peppercorns - 1 tsp
Fennel seeds - 1 tsp
Star anise - - 1inch size
clove - 1 or 2
Cinnamon - 1 inch size
Cardamom - 1

To grind as paste : 
Coriander leaves - few
Mint leaves - few
Ginger - 2 inches
Garlic - 4 pods
Onion - 1



Method :

 1. Add pepper, nutmeg, cardamom, Fennel seeds, star anise, clove and cinnamon into a dry jar.

2. Grind all ingredients into a fine powder.

3. In the same blender add onion. ginger, garlic, coriander leaves.

 4. Grind into a smooth paste without adding water.

 5. Heat oil in pressure pan, add bay leaf,cardamom, shahi jeera,cinnamon.

6. Once it splutters add broken cashews and fry until golden brown.

7. Meanwhile marinate the cleaned chicken with salt and turmeric powder and set aside.

 8. Add the grinded paste, saute for a while.

9. Add the chopped tomatoes.

10. Let it cook mushy.

 11. Add the marinated chicken pieces.

 12. Cover with lid and cook for about 10 minutes until soft.

13. Add ground masala powder, a tbsp of curd.

 14. Add water and salt.

 15. Once water starts boiling add the rice.

 16. Pressure cook for just one whistle

17. Transfer into a serving bowl.









Note :

• You can also use normal boiled or raw rice also to prepare this recipe.
• Adjust water according to the variety of rice.
• Adding freshly grounded masala gives a better flavor for the recipe.
• Take care to add only a very fine piece of nutmeg for fine aroma else it becomes too strong and changes the taste completely.

Chicken Biryani

Chicken Lollipop | Restaurant style chicken lollipop

Chicken Lollipop

When it comes for chicken I prefer chilli chicken and kebab and chicken lollipop is my all time favorite when I step in restaurants. Being a non vegetarian dining out for a vegetarian food will never be my choice. Some restaurant have a fried variety of lollipops and few places they serve with combined taste of both spice and tangy. Here is the recipe of similar version.

Ingredients :

Chicken - 250 gms (lollipop pieces)

Buttermilk - 1/2 cup

Salt - 1/4 tsp

Oil for deep fry

To marinate :

Red chilli powder -1 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/4 tsp

Ginger garlic paste - 1 tsp

Corn flour - 1 tbsp

Salt - 1 tsp

To Saute :

Red chilli powder - 1 tsp (soaked in water to form paste)

Ginger - 1/4 inch

Garlic- 3 pods

Oil - 1 tsp

Method:

1. Wash the chicken pieces

2. Soak in butter milk for about 1 hour

 3. Remove and drain out water completely

 4. Add Red chilli powder, turmeric powder, Pepper powder and salt.

 5. Mix well and add corn flour

 6. Rub evenly and set aside for about 15 minutes

7. Heat oil in a pan and deep fry the marinated pieces

 8. Drain out in tissue paper

 9. Meanwhile make a paste of red chilli powder, finely chop onion, garlic and ginger.

 

 10. Heat a tsp of oil and add ginger and garlic chopped.

11. Saute for half a minute and add onions

12.  When onion turn slight pink add the red chilli powder paste.

13.  Fry until raw smell leaves off in low flame. You can also add a tsp of tomato sauce in this stage if you wish.

 14. Add about 3 tbsp of water to get gravy consistency. Sprinkle some salt too.

 15. Now add in fried lollipop pieces.

 16. Toss well and serve hot.







Note:

• Soaking in buttermilk makes the chicken to be tender.
• The tossing of fried pieces with fried onion will give a fine sweetness and spice to the recipe.
• Serve with onion and lemon

Chicken Lollipop