CHICKEN SALAD

Presenting a simple nonveg salad that i prepared for iftar yesterday. No complications here its a simple recipe with lot of veggies and chicken and some mayonnaise

A lot of vegetables like corn ,cabbage,carrot,peas,beans,broccoli,mushrooms and even boiled potato can be added in this salad. I have taken only those vegetables i had in handy

INGREDIENTS

Chicken (boneless)- 150gm
Turmeric - 1/2tsp
Salt - to taste
Ginger garlic paste - 1tbsp
Cucumber  - 1
Tomato - 1
Onion - 1
Lettuce - few leaves
Capsicum - 2
Olive oil - 1 tbsp
Mayonnise - 1tbsp
Oregano  - 1tsp
Pepper - 1tsp
Lemon - half of one
Honey - 1tsp

How to make
 Marinate chicken pieces with turmeric ,gingergarlic paste,salt for about half n hour
Heat a pan ,add chicken pieces and cook till the pieces are tender.

Wash the vegetables thoroughly

Chop all the veggies into desired shape

In a bowl add mayonnaise olive oil pepper and mix well

Add the chopped vegetables into the bowl and mix well

Now add the chicken pieces and toss

 Finally add honey and lemon just before serving

Enjoy

BUTTER CHICKEN

 

This butter chicken is a very easy and fool proof recipe and tastes amazing.I have tried this recipe many times and every time it came out well with the same taste and consistency. I found this recipe from one of my favorite blog,nags,years before

    The week before lockdown began,we planned for a potluck lunch at workplace.I did not think twice to choose what i was going to make.One of my colleague brought chapati and another one jeera pulav,both best combination for butter chicken. I also made hot chocolate pudding as dessert,while another friend brought paayasam /kheer that day.We thoroughly enjoyed our potluck. Now off to the recipe

INGREDIENTS 

1. Chicken  - 1/2 kg (boneless or mall pieces)
2. Onion - 2 big,finely chopped
3. Tomato - 1 (pureed)
4. Tomato sauce - 1tbsp
5. Ginger garlic paste - 2 tbsp
6. Kashmiri chilli powder - 1tsp
7. Corriander powder -1tsp
8. Garam masala  - 1tsp
9. Milk - 1cup
10. Cashewnuts - a handful (soaked and grinded into paste) or fresh cream
11. Butter or oil - 2tbsp
12. Kasuri methi - a big pinch
13. Corriander leaves- to garnish

HOW TO MAKE

• Heat a pan  and add butter 
• Add chopped onions and saute
• When onions turn golden brown add ginger garlic paste and saute for 2 minutes 
• Now add turmeric ,chilli and corriander powders and saute for a minute
• Add the pureed tomato and the ketch up  close the pan with  a lid and allow it to boil  for 5 minutes
• Add in crushed kasuri methi ,milk and chicken pieces
• Keep the flame in sim
• Let it cook untill the chicken pieces are soft
• Chicken will let out water..so adjust the thickness of the gravy accordingly 
• Now add the cashew nut paste and salt and garam masala.mix well
• Garnish with chopped coriander leaves and remove from stove
•  Butter chicken is ready to serve .

CHEESY CHICKEN EGG OMLETTE

I made this few days ago when we were all very hungry and not in the mood of cooking breakfast. And that was a quick and yummy breakfast

We love the flavor of green chillies in omlette..It added to the taste when blended with cheese and oregano and chicken

INGREDIENTS

1. Egg- 3
2. Boneless chicken - 100gms
3. Green chillies - 2 
4. Milk - 2tbsp
5. Shredded cheese - 2tbsp
6. Oregano -1tsp
7. Pepper - 1/2 tsp
8. Salt - as needed
9. Oil /butter - 2tbsp

HOW TO MAKE

• Cut the chicken into small cubes and keep aside
• Beat eggs along with milk,chopped greenchillies ,salt andkeep aside
• Heat a pan add butter
• Add chicken cubes ans saute adding some salt and even a pinch of turmeric powder 
• When all the water oozes out and chicken cubes are cooked well, spread the chicken pieces evenly and add the egg mixture into the pan
• Sprinkle oregano and pepper
• Cover and cook for five minutes.no need to flip the omlette 
• Once the top is cooked spread the grated cheese on top and cover and cook for about 2minutes just to melt the cheese
• Switch off the flame and move to serving plate carefully 

CHICKEN STEW

I wanted to try a different version of chicken gravy and ended up making this yummmmmy chicken stew.My sister used to make mutton kurma most of the times when i paid a visit to her .

This stew is creamy and thick and goes very well with appam pathiri idiyappam. But i had it with dosa as i was lazy to make pathiri or idiyapam.Trust me it was a great combo...crispy dosa and chicken stew.....So let's go to the recipe

INGREDIENTS

1. Chicken-1/2kg
2. Oil - 2tbsp
3. Onion - 1 big.finely chopped 
4. Potato - 1 cubed
5. Ginger garlic paste - 1 tbsp
6. Green chilli - 2 or 3
7. Pepper - 1tsp
8. Corriander powder - 1tsp
9. Turmeric powder - 1/2 tsp
10. Fennel powder - 1tsp
11. Cashew nut  - 5 or 6 
12. Coconut milk - 1/4 cup
13. Salt - as required 
14. Cardamom - 3
15. Cinnamon - one small stick
16. Cloves - 4
17. Bayleaf - 1
18. Curry leaf - 1 spring

How to make

• Wash chicken and drain aside
• Soak cashew nuts in hot water 
• Heat oil in a pan and add the whole spices(cardamom, cloves,bayleaf,cinnamon)
• Add chopped onions and saute well
• When the onions become translucent add ginger garlic paste and crushed green chillies curry leaves and saute
• Now add the crushed pepper corriander powder,fennel powder , turmeric powder and saute for 2 minutes
• Add  chicken pieces cubed potatoes  and salt
• Add half a cup of water and close the lid and let it cook
• Meanwhile grind the soaked cashews into a fine paste
• Once the chicken is cooked add the cashew paste and give a stir keeping the flame in sim
• Check salt and add the coconut milk and mix well for 3 minutes.
• Do not let it boil after adding the coconut milk.
• Switch off the flame and now the stew is ready to serve.

Chicken Dum Biriyani

Of all the biriyanis i love chicken biriyani the most.I make biriyanis on special occasions like Eid like others but i make pressure cooker biriyani often which is so easy.But never tried doing the dum before.I was actually bored of making biriyani the same method i used to.So thought of giving a try at dum.I know this is not the perfect way of doing the dum but the end result was awesome.This was the best biriyani i ever made.The chicken pieces had the perfect juicy texture.

Biriyani making is often misunderstood as tedious task.But personally i feel its the easiest dish to make.no chopping no grinding apart from chopping the mint/corriander leaves:)you dont have to make ten side dish also.All you need is a simple raita or pickle.sometimes you can go a little extreme and have boiled eggs and pappad along with your biriyani:))))

Recipe for chicken dum biriyani
Ingredients

for marination

1. chicken - 1kg
2. ginger garlic paste - 2 tbsp
3. green chillies - 2 or 3
4. turmeric powder - 1/2 tsp
5. corriander powder -1 1/2 tsp
6. red chilli powder - 1 tsp
7. pepper powder - 1/2 tsp
8. fennel powder - 1tsp
9. cumin powder -1/2 tsp
10. yogurt - 3 tbsp
11. {corriander leaves, mint leaves,curry leaves}- a handfull
12. salt - as required
13. lime juice - 2 tbsp

for sauting

1. onions - 4
2. tomatoes -2
3. oil - 3 tbsp

for rice

1. basmati rice - 2 1/2 cup
2. water - 4 cups
3. ghee - 2 tbsp
4. pepper pods - 4 or 5
5. cumin seeds - a pinch
6. cinnamon-half inch piece
7. cloves - 6
8. cardamom - 3
9. bay leaf - 1
10. aniseed - 3
11. salt -1/2 tsp
12. lime juice - 1 tbsp

for garnishing

1. onion - 2[for caramalising]
2. cashew nuts - handfull
3. raisins - handfull
4. mint leaves - handfull
5. corriander leaves - handfull
6. cherry/tutti frutti - handfull

Method

• wash and drain  rice and keep aside
• wash and drain the chicken .
• marinate the chicken using the ingredients listed under marination for about 2 hours
• heat oil in a pan and saute sliced onions nicely till golden brown
• add tomatoes and saute well
• once tomatoes are soft mushy and nicely saute add marinated chicken
• mix everything well and cook covered.chicken will ooze out water and in this water we will do the dum
• when the chicken is 3/4th cooked switch off the flame

• while chicken is being cooked lets make the rice
• heat a vessel and add little oil/ghee and saute onions till they turn wonderfully deep brown in colour
• transfer the caramalised onion to a plate and then add cashew nuts and fry till brown followed by raisins.

• in the same pan add rest of the ghee and add pepper pods,cumin seeds,cardamom,cinnamon,bay leaf,cloves,aniseed and saute for few seconds
• add  rice and fry for a while,about 5-10 minutes
• add water ,salt and lime juice
• mix well and cook covered.we have taken enough water just to half cook the rice

layering and dum

•   take a wide vessel and spread some ghee on the bottom
• first place chicken masala as the first layer and then add rice as second layer and repeat the process with the rest of masala and rice
• when the layering is done, spread  caramalised onions and chopped mint leaves and corriander leaves cashewnuts and raisin.keep aside the above items for final garnishing too
• 
  

• close the vessel with a tight fitting lid
• make a dough out of wheat flour like you do for chapathi and  seal the edges of lid of the vessel using this dough

• place the vessel on stove top at lowest flame and cook for about 15-20 minutes
• switch off the flame and allow to rest for another 10-15 minutes.
• now your biriyani is ready
• before serving garnish with cashewnuts caramalized onions chopped mint corriander leaves raisins and tutti frutti and enjoyyyyyyy:)
• serve hot with raita n pickle

Notes

• you can add saffron soaked in milk/pineapple essence before putting the dum.

Chicken 65

hi all
Today i am posting my most favourite yet simple chicken dish.yes..chicken 65.I love this starter dish to the core.Its a common street food here in Andhra but said to be originated from Tamil nadu.There are so many different stories for how the name came about.Whatever the true story is lets thank the one  who created this wonderful dish:) .Curryleaves and greenchillies are the main ingredients in giving a nice flavour.Sometimes i garnish with sauted garlics slurrrp!!!.spicy juicy yummmm...Every now and then we use to take parcel from the tattukadas here but now i make at home since my daughter too started liking this.I make a lesser spicy version considering my little daughter.Me my husband and daughter simply love this chicken 65.

ingredients

for marination

1. chicken (preferably boneless)- 250gm
2. ginger garlic paste- 2tsp
3. turmeric powder-1/4tsp
4. red chilli powder-1tsp
5. black pepper powder-1/4tsp
6. lime juice-1tbsp
7. salt -to taste
8. egg-1

other ingredients

1. rice flour-1tbsp
2. cornflour-2 tbsp
3. oil- for frying
4. curry leaves -2 or 3 springs
5. green chillies - 2 or 3

Method

• mix all the ingredients listed under marination 
• keep it in fridge for atleast one hour.(i kept for two hours)
• after the marination time take the chicken from fridge and add in cornflour and rice flour.mix well
• heat oil in a pan and fry the chicken pieces in batches till crispy and golden brown
• remove the fried pieces on to tissue paper.
• when all pieces are done add curry leaves and green chillies and fry them
• garnish with curryleaves and green chillies.
• serve with sliced onions

Notes

• the more you marinate the chicken the more good it is.chicken becomes more juicy
• you can fry garlic along with curry leaves and green chillies.it only increase the flavour:)