Bell Pepper and Coriander Chicken

If you were looking for an easy yet yummy white chicken recipe, this is it. All you need is a handful of ingredients and barely 45 mins or so of your time (this includes prep and cooking).

Let's dive into the recipe:

Ingredients

500 grms: Boneless Chicken
1.5 tblsp: Ginger Garlic paste
0.5 tblsp: Green Chilli paste
2 pcs: Green Bell Peppers (chop in big blocks)
1 bunch: Coriander leaves (de-stemed and coarsely chopped)
100 grms: Cashew nut Powder (just blend 20 pieces or so)
1 cup: Fresh Cream (you can also use Gokul or Amul Gold milk malai)
1 Cup: Milk (this will be based on the desired consistency)
1 - 2 pieces: Green chillies (please be judge of quantity based on the spiciness you desire)
Water: Enough to boil the chicken
1.5 tblsp:  Ghee
Salt as per taste

Procedure:

Step 1: Boil Chicken
In a pressure cooker or any pan with a good lid add chicken, ginger garlic paste, green chilli paste, salt, a little bit of oil and water. This should take around 10 to 15 mins. Shred the chicken once its done. Empty the broth in a vessel for the gravy

Step 2: Preparing the sauce:
- In a pan heat ghee and add coriander leaves. Keep stirring till the leaves are soft and start sweating
-  Add bell peppers, chillies and salt to this and let it cook until the bell peppers are soft
-  Add cashew powder and keep stirring so that no lumps are formed. Add chicken broth while stirring such that it is in a very thick gravy like consistency
- Add the shredded chicken pieces
- Add Fresh cream and keep stirring
- Add milk and let the mixture boil for a few minutes. Keep stirring it every 15 seconds

Let the gravy get thick. If you have added too much milk or broth you can add a little bit (1/2 cup with 1 tblsp of corn flour) of corn flour and water mixture for a gravy like consistency.

It is best when served with white flour parathas. Just lovely and easy to cook too.

Hope you enjoy cooking. They say, if you enjoy the process your dish ends up tasting way better.

Chicken Jana

Tired of cooking the same old traditional stuff, I decided to treat my family with something interesting. This week I picked up my favourite part of the Chicken i.e. Drumsticks and cooked them with my favourite veggies.

I know Chicken Jana is quiet an unusual name. But my hubby decided to name it that as dinner was served right after we were done watching the movie Stree. Yes you guessed it right, Jana is his favourite character in that movie. Hope this demystified the dish name for you.

To know more on how to make Chicken Jana keep reading!

Ingredients:

6 pcs: Chicken Drumsticks

1 tsp: Pepper powder

3 tblsp: Ginger Garlic Paste

1 tblsp: Green Chilli Paste

1.5 tblsp: Tomato Ketchup

12 pcs: Garlic cloves

10 pcs: Cashew pieces

120 grms: Chings Schezwan Chutney

1.5 tsp: Vinegar

1 tblsp: Soya Sauce

1 tblsp: Chilli Sauce

Handful of Spring onion leaves 

200 grms: Button Mushrooms

5 pcs: Babycorn

1 pc: Red Bell Pepper 

1.5 tblsp: Corn Flour

1.5 Cup: Water

2 tblsp: Ghee

Salt as per taste

Procedure:

Step 1- Marinate the chicken:

Thoroughly wash chicken drumsticks and marinate them in a mixture of ginger garlic paste, green chilli paste, salt and pepper. Cover it and put it in the refrigerator for 2 hours

Step 2: Cook the Chicken:

In a pan heat some ghee and add the marinated drumsticks along with the residue; cover the pan and let it cook on low flame. Your chicken should be cooked within 15 mins max. Keep stirring it and changing sides every few minutes so that it is cooked evenly

Step 3: Cooking the veggies:

Chop all the veggies (mushrooms, spring onion leaves, red bell pepper, babycorn), Garlic cloves and cashew nuts. In a pan take a tblsp ghee and add garlic and cashew nuts to it once ghee has been heated. Let this cook for half a minute. Add all the chop veggies to the pan, cover the lid and let it cook on low flame. The veggies should be well cooked in 7 mins.

Step 4: Adding the sauces:

Once the veggies are done, add vinegar, chilli sauce, soya sauce, schezwan chutney, tomato ketchup and stir. To this add the cooked chicken with all the residue and keep mixing so that the gravy coats the drumsticks.

Final step here is to add the corn flour and water mixture slowly to the pan. Remember to keep a check on your desired consistency while adding the corn flour mixture. Let it boil for 2-4 mins and your dish is ready to serve. 

You can enjoy this with parathas, make it a little thinner in consistency and serve it with steamed rice.

Hope your family enjoys this as much as my mine did. This quantity would be enough to serve 4 people.

Will try experimenting more things in my kitchen and will post my next wonder dish soon. Until then, happy cooking foodies!

x

Mutton Sheek Kebab

Ingridents:

1 Kg - Mutton Kheema
3 tblsp: Melted butter
1/2 bunch: Coriander leaves finely chopped
2 medium pieces: Onions (fried)
4 tblsp: Roasted gram floor (besan)
2.5 tblsp: Ginger Garlic paste
1 tblsp: Chilli Paste
1.5 tblsp: Chaat Masala
0.5 tblsp: Turmeric powder
0.25 tblsp: Dhaana jeeru powder
Salt: As per taste (Be careful. You are adding salted butter and chaat masala too)
Red chilli powder: As per taste

Procedure:

Step 1: Wash the kheema thoroughly and strain out (squeeze out) additional water. Kheema needs to be absolutely dry
Step 2: Mix all the ingredients (except coriander leaves) together.
Step 3: Grind them using a blender. Do this in batches. You do not have to make a paste. You just need to get a near dough like consistency. Post which remove from blender and add coriander leaves
Step 4: Take a skewer and start rolling the kebabs on it
Step 5: Let them rest for around 6 hours
Step 6: Shallow Fry till nicely cooked and are golden brown in color
Step 7: Smoke them on your gas by placing them on the phulka maker net. Let them smoke for 1.5 to 2 mins.

And serve with onion and green chutney!

Zafrani Malai Chicken

Ingredients:

500 grm: Chicken (with bones and cut into big pieces)
200 grms: Curd
200 grms: Fresh Cream (in case you use whole fat milk you can use milk cream. I use Gokul so do not need to buy this separately)
100 ml: Whole Fat Milk
2 Eggs
1.5 tablespoon: Corn Flour
1 tablespoon: Butter
1.5 tablespoon ghee
3 tablespoon: Tandoori Masala
1.5 tablespoon: Kasuri Methi
1 tablespoon: Chat Masala
0.5 tablespoon: Turmeric
1/2 glass water
1.5 tablespoon: Ginger Garlic Paste
Salt: As per taste
Green chilli paste: As per your taste
A dash of pepper powder
In the end if needed add a little Red Chilli Powder (If you like it spicy!)
I piece coal: For the added flavour
A pinch of Kashmiri saffron threads

Here is how you make it:

Step 1: Boiling the chicken:
Boil chicken adding ginger garlic paste, water, green chilli paste, salt and pepper powder. Be sure of not using too much water for this purpose. You can use a pressure cooker for this step, 2 whistles and it will be done

Step 2: Mixing all ingredients together
In a large bowl combine curd, chat masala, salt, tandoori masala, turmeric powder, and give the ingredients a nice mix. To this add the boiled chicken pieces. Do not add any broth.

Step 3: Lets shallow fry
In a pan add butter and ghee and let it heat on low flame. While the ghee heats up, beat 2 large eggs and coat the chicken pieces (that you have added in the mixture as mentioned above) with them. Add these pieces to the heated ghee and butter mixture.You can pour the remaining egg mixture over this and keep stirring it. What you will essentially have here is- Chicken pieces coated with eggs along with scrambled eggs. This will add egg flavour to the dish and increase quantity :)

Step 4: Add the mixture
Add the curd mixture to eggs and chicken pan that it currently on the flame. Let this cook on low flame with the lid for 2 to 4 mins.

Step 5: Add Cream and Milk:
Now add fresh cream and stir for a minute. To this add a mixture of 1 cup milk and corn flour mix. While adding the corn flour mix make sure you keep stirring the dish. Add the required amount of water. You can skip water if and add more milk instead. You can skip both milk and water if you want the gravy to be thick

Step 6: Add Saffron Strings and Kasuri Methi leaves:
Add a pinch of saffron threads to the pot and stir for a minute. To this, add kasuri methi leaves and mix for another minute

Last step: Heat the coal and get that added flavour:
Please do not skip this. You will see that this will make all the difference!
What you need to do now is put the coal piece directly on the stove and let it heat for around 5 mins. As the coal starts turning hot red even when it is not on flame that is when it is done quiet nicely. You need to now place a small bowl in the pan (by this time the pan will be off the flame) and add the hot red coal piece to it. Once that is done, add 1/2 a tablespoon of butter on the coal and cover it with the lid such that the fumes do not escape. If necessary place a napkin on the vessel (Caution: Please make sure the pot if off the stove!). Let this rest for 5 minutes for all the flavour to mix with the chicken.
PLEASE MAKE SURE YOU ARE CAREFUL WITH THE COAL AND YOU DO NOT BURN YOURSELF.


What you will have is a meal for your family of 4 that all will enjoy!

Have this meal on a cheat day as the ingredients used are gourmet :)