Murgh Malai Kebab

Murg Malai Kabab or Chicken Reshmi Kabab both are similar. It is mostly made in charcoal fire,but do not worry if you di not have barbeque grill,now you can make in at home in the oven.

Chicken Toastizza

Few days back,I went to the hospital for regular checkup,suddenly I got very hungry.
I was looking for a food shop nearby but could not see anything else except Cafe Coffee Day.

Cheesy Chicken Ala Kiev

Chicken Ala Kiev Recipe  is one of the popular appetisers of Russia,Ukraine and East Europe.Here tender juicy chicken breast is thinly sliced, flattened and then garlic herbed butter goes inside the chicken as a filling and these chicken rolls are then dipped  in a coating of flour, egg and breadcrumbs  and fried after a gooey filling added to it. 

crispy fried chicken

Chicken Ala Kiev

Chicken Ala Kiev is a popular dish of Russia,Ukraine and East Europe.The original Chicken  Kiev has a bone that sticks out like a handle (just for presentation ),here I did not cook it with bone.If you want,you can present  it with bone.

Cheesy Chicken Bites

These tasty Cheesy Chicken Bites are tasty as well as healthy .This simple  recipe is made with chicken breast,mozzarella cheese, crunchy grounded  cornflakes and a dash of seasoning.These protein-loaded little bites are perfect for snacking for school lunch box or even after school  or as a party appetizer . Small kids along with big kids will love to have them.

Kolkata Chicken Biriyani

             
Chicken Biriyani is a rice based dish cooked with spices and chicken.Biriyani comes from the Persian word BERYA (N) which means fried or roasted.Each region of India has its own style of making Biriyani,mainly Kashmir,  Hydrabad, Malabar, Kolkata, Lucknow, Delhi, Agra are the main centres of Biriyani.

MUTTON KEEMA STUFFED CHICKEN POTLI KEBAB (MUTTON MINCED STUFFED CHICKEN TRADITIONAL INDIAN BAG SHAPED KEBAB)

PEPPER CHICKEN (INDIAN STYLE )

DUKBUNGLOW CHICKEN (BENGAL SPECIAL CHICKEN CURRY )

Dakbunglow was rest house where travellers used to take rest while on journey in colonial times. ..at that time the care taker had their own Poultry, Goat at dakbunglow for easy supplies of milk and egg.The khansama or special cook of British Officers used to cook this dish with easily available meat, potatoes ,freshly ground spices and eggs to happy their British lord during their stop at Dukbunglow for rest....

I can still remember my two days stay in a dakbunglow of  a Tea  Garden of North Bengal with my parents and sister ..... I will never forget the taste of full bowl of chicken with potato and egg served with hot steamed rice and salad....

Yields-4
Cooking Time-20 minutes
Preparation Time-10 minutes

INGREDIENTS:
Chicken-1kg (cut into pieces)

Onions -2(Grind to makeca fine paste)

Ginger paste -2tbsp

Garlic paste - 3tbsp

Green chilli paste -1tsp 

Coriander powder - 1tsp

Red chilly powder -according to your taste

Turmeric powder -1tsp

Salt to taste

Garam masala- 4cloves, 3 green cardamom, 1 " Chinamon Stick, Mace-1pinch,Nutmeg -1/2tsp...roast on tawa and grind to make a fine powder

Yougurt -1 / 2 cup (beaten)

Bat leaf-1

Mustard oil (preferably)-1//2 cup

Ghee or clarified butter -3tsp

Boiled egg-4

Potatoes-2(cut into halves)


METHOD 

Now marinate the chicken with salt, turmeric ,red chili powder,   ginger and garlic paste, green chilli paste,  coriander powder ,1/2 tsp garam masala powder  and little oil and keep aside for 1 hour.

Mix boiled eggs and potatoes  with little salt and turmeric.

Now Heat oil in a large pan and fry the eggs and potatoes and keep them on a paper 


After 1  hour, heat oil and 1tsp ghee  in a pan..Now add bay leaf..

Now  add  onion paste into the pan and  fry till light brown. Now add the marinated chicken pieces ..cook until oil gets separated ...stirring continuously. 

Add salt and beaten yogurt. .cook for 2 minutes  on low flame. .stirring continuously. 

Now  add 1/2  cup water and fried potatoes ..mix well..and cover the pan.. . simmer the gas. Cook on  medium flame  until  chicken and potatoes are cooked . After that open the lid and add the fried eggs,remaining  ghee and roasted garam masala powder. ..cover the pan again and cook for another 5 minutes. Switch off the heat. 

Now pour the Dak Bunglow Chicken Curry in a large serving bowl  and serve with steamed rice or polao or any Indian bread..but it taste good with hot steamed rice. 

CHICKEN MALVANI ( A VERY POPULAR CHICKEN DISH IN THE WESTERN COASTAL REGION OF INDIA )

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Malvani cuisine is the standard cuisine of the coastal region(which in known a Konkon) of Maharashtra and Goa, and some northern parts of West Karnataka. There is a town by the name of Malvan in the Konkon  region. Malavani food consists of a variety of vegetarian dishes but it is pre-dominantly non-vegetarian. Although it is a independent cuisine,therefore  Malvani dishes is influenced by Maharashtrian and Goan cusine.

Among various  malvani dishes...Chicken  Malvani  or Murg Malwani is very popular  in coastal region  of Maharashtra.

Preparation Time - 45 minutes including  marination time
Cooking Time - 20 minutes 
Servings - 2 

INGREDIENTS 
Chicken (cut into medium  pieces  )-500 grams

Salt to taste

Ginger paste-2 tablespoons

Garlic paste-3 tablespoons

Cumin seeds-1teaspoon

Cloves-5

Green cardamoms-5

Black cardamoms-2

Black peppercorns-6

Poppy seeds (khuskhus/posto)- teaspoons

Dried coconut ( khopra) grated-1/4 cup(if you do not have dried coconut. .then  can use fresh coconut  also )

Dried red chillies broken-5

Coriander seeds-2 teaspoon

Oil-1/4 cup

Onions sliced-2 medium

Turmeric powder-1/2 teaspoon



METHOD 

Mix chicken with salt, ginger garlic paste,2tsp oil and set aside in a refrigerator to marinate for ½ hour.

Dry roast cumin seeds, cloves, green cardamoms, black cardamoms, black peppercorns, poppy seeds, dried coconut, red chillies and coriander seeds till fragrant. Cool and grind to a powder.

Heat  remaining oil in a deep non-stick pan. Add  onions and sauté until golden brown .

Add turmeric powder and salt (if required )  and mix.

Add  marinated chicken and remaining marination masala.Cook until raw smell of ginger  and  garlic pastes goes away.

 Add the powder masala (which we did roast and grind)and mix well,cook until  oil gets separated. ..if required add salt...

 Add 2 cups of water ..bring  it to boil,when the water will start boiling, simmer the gas and cook        till the chicken is done.

Serve hot with steamed rice.

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CHICKEN STEW(BENGALI STYLE )

 Bengali Style Chicken  Stew  with Raw Pappya  

     

                 

 Preparation Time-1hr
Cooking Time -15 minutes
Servings -2

Chicken -500 gm
1medium carrot - cut in cubes
1potato - cut in cubes
1/4Raw Pappya(cut into  small wedges)(optional )
1 onion - chopped thinly
2 tsp ginger paste 
2 tsp garlic paste
1 medium tomato - chopped
2 bay leaves  
5-6 black pepper powder
2 green chillies
1 tsp turmeric powder
2/3 tsp coriander powder
1/2 tsp garam masala powder
2-3 tbs Yougurt 
1 1/2 - 2 cups water
salt to taste
4-5 vegetable oil 

Method:

Marinate the chicken with yogurt, garam masala, 1/2 tsp turmeric powder,ginger  garlic paste  and salt and set it aside. Marinate it for at least a couple of hours. 

In a cooker....add the oil....add chopped onions...Saute  for 2-3 minute until  light  brown. Add green chillies. ..

 Now add in the vegetables, tomato ....mix them well...Cover and let it cook for 4-5 minutes till the vegetables release the water. Now add in the chicken  add coriander, turmeric,black pepper  and garam masala powder...cook for another 4-5 minute..

Then add the salt, water and cover and cook on medium  heat ....after 1 whistle switch off the gas.....if you cook in big saucepan...cook for another 10-15 minutes till it all combine together. 

                          

CHICKEN VINDALOO

                             
                                .

MURG PALAK OR SPINACH CHICKEN

                               

It is a classic North  Indian dish made with chicken,pureed spinach and some spices, the end result is a tasty, nutritious and healthy dish.It is  a healthy way to incorporate leafy greens in yours kid’s meal, it can make happy both mom and kid.

________________________________________

Author-Moumita
Preparation Time-10 Minutes
Marination Time-30 Minutes
Cooking Time-10 Minutes
Servings-2
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Ingredients For Palak Puree

Palak-250grams
Salt -a pinch
Garlic cloves-5
Ginger-1/2inch
Green chilies-2


Ingredients For Murgh Palak Masala

Chicken -1/2kg(medium pieces with bone)
Oil-1/4cup
Curd or yoghurt-2tablespoons
Bay keaf-1
Green cardamom-3
Cinnamon stick-1inch one
Cloves-4
Fenugreek seeds or methi dana-6 
Onion-1chopped
Garlic paste-2teaspoon
Ginger paste-1teaspoon
Tomato-1chopped
Red chilli powder-1teaspoon
Turmeric powder -1/2teaspoon
Coriander powder-1 teaspoon
Salt to taste
Garam masala powder-1/2teaspoon
Butter-1tablespoon
Cream-1/4cup+1teaspoon
Roasted kasturi methi-1teaspoon(crushed)

Ingredients For Tempering Or Tadka

Methi dana or fenugreek seeds-5
Ghee-1tabledspoon
Cumin seed-1teaspoons

Other ingredients
Water-2cups(for soaking)+1cup(for boiling)
Ice cold water-1 if bowl(pour 3cups water with 10 ice cubes in a bowl)

Method
_________

Marinate the chicken with curd or yoghurt and salt,keep aside for 30 minutes

Soak the palak into water  for 15 minutes,then drain the water and clean leaves very well

Boil  1 cup of water adding little salt,add palak ,close the lid and simmer the gas and cook for 3 to 5 minutes.

Switch off the gas and strain the palak,

Save the water in which spinach was boiled. Can be used in the chicken later.

Add palak or spinach into ice cold water for 15 minutes to keep the colour of palak

Drain the ice cold water 

Add palak in a wet grinder along with ginger,garlic ,chopped chilies and salt to make a smooth puree

Heat oil in a pan

Add the whole spices,let them crackel
Add  chopped onion,fry until light brown

Add ginger,garlic paste,mix and stir

Add chopped tomatoes and fry until raw aroma of  ginger garlic paste goes away 

Add turmeric powder,red chilli powder and coriander powder,mix and stir

Add the chicken to this masala, mix well and add salt and stir it on low flame until oil gets separated from masala

add half a cup of water in which spinach was boiled,let the water bring to boil.

When the water will start boiling,simmer the gas and close the lid

Cook  on low flame till the chicken is almost done and most of the water dries up.The gravy should be thicken

 Add garam masala powder and roasted kasuri methi and mix

Add butter and cream and mix

Switch off the gas

Transfer the dish in a serving bowl 

Heat ghee in a small pan,add methi Dana or fenugreek seeds and cumin seeds,let them crackle,once they will be popped up switch off the gas and pour  this ghee on murgh palak.

Garnish with little cream if you want.

Murgh Palak goes well with Paratha,Naan,Rumali Roti or any other Indian bread

or you can enjoy it with some hot steamed rice,

                       

Want to more chicken recipes,please click HERE

                            

ORANGE CHICKEN

             

                         

                 ORANGE  CHICKEN 

Orange Chicken  is an American Chinese dish of Hunan origin in China. Orange chicken is a fried chicken pieces coated in a sweet orange-flavoured  sauce, which thickens or caramelizes to a glaze.

In China, the dish is always known as  "old peel chicken", referring to dried orange  peel which is used  for cooking Orange  Chicken.  For restaurants outside of Asia, fresh orange peel is often used instead, or even no peel at all.
Here I used fresh Orange  zest or peel..it gives a nice aroma to the dish.


INGREDIENTS  FOR  CHICKEN

Vegetable  Oil-1/2 cup For Frying Chicken
2whole Egg Whites
1Tablespoons Cornflour 
2 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces

 INGREDIENTS FOR MAKING GRAVY 

1/2 cup Orange Juice (Store Bought or Homemade )
1 Tablespoon Soy Sauce
1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
1 Tablespoon  Vinegar 
1/4 teaspoon Sesame Oil or Vegetable  Oil
 Salt  to Taste 
 Crushed Red Pepper-1tsp
Garlic-2 (Chopped )
 Ginger-2 minced
 Cornflour-1tbsp 
Sesame  seeds -1tsp (roasted)
Zest Of 1 Orange-1tsp  (just peel the skin of the orange)
Water-1/2cup
Spring  Onion -2tbsp  (chopped )  for garnishing



PREPARATION INSTRUCTIONS

FOR CHICKEN

In a large bowl, whisk together the Cornflour  and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture about 1 minute ,allow to sit for 5 to 10 minutes.Meanwhile you make the sauce.

HOW TO MAKE THE SAUCE

Add oil in a pan...
Add chopped garlic fry them until light brown Add minced ginger
Add orange juice, soy sauce, sugar, vinegar,salt, crushed red pepper and 1/2 tsp orange zest, whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

Whisk together the cornflour and 1/4 cup water in a small bowl and add  to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add  little bit water and whisk in.)

HOW TO  FRY CHICKEN

Heat about 2 inches of vegetable oil in a heavy-bottomed pot .
 In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around on medium  flame for  2-3 minutes or until light golden.
Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes.

HOW TO TOSS CHICKEN INTO THE SAUCE

Add the chicken into the sauce,
Toss the chicken in the sauce an
 Serve immediately with orange zest , Rosted Sesame seeds and chopped spring onions on the  top.

Enjoy it with any Chinese  Fried Rice....I will post Fried Rice  Recipe  very soon.

If you liked this dish....Please  give your valuable  feedbacks  how it was...what more ingredients  neef to be added. ..

Happy  Cooking.

                             

INDIAN CHILLI CHICKEN

                               

  

Murgir Jhol /Bengali Style Chicken Thin Gravy

Bengali's Sunday lunch is incomplete without meat whatever it is chicken or mutton. Jhol means thin gravy, the speciality of this chicken dish is it's thin gravy.We Bong people love to have any vegetarian or non-vegetarian curry with potatoes.For health-wise it may not be good cooking a dish with potatoes but tastewise it is too good.As it is a chicken's thin gravy so it needs more water to cook compared to other chicken dishes. So next coming Sunday just try your's chicken dish in this way and give me yours valuable feedbacks.

____________________________________________

Preparation Time-10 Minutes
Marination Time-1 hour
Cooking Time-20 Minutes
Servings-2
Category-Chicken Dish,Bengali NonVeg Dish,Durga Puja Special
______________________________________________

Ingredients
---------------------
Chicken - 500 gms
Potatoes -2(cut into halves)
Onions - 2 (chopped)
Ginger Paste -2 tablespoons
Garlic Paste- 3tablespoons
Chilly Paste - 1 tablespoons(of 3/4 chilies)
Tomatoes - 1 (chopped)
Turmeric Powder - 2 teaspoon
Coriander Powder-1teaspoon
Chilli Powder - 1 teaspoon
Mustard Oil -1/2 cup
Curd - 1/4 cup
Salt - to taste
Water-1 cup

Method

1. Wash chicken pieces and apply little bit oil, salt and turmeric powder, curd, ginger garlic paste,chilly powder and coriander powder on it. Let it marinate for half an hour.
2. Heat the remaining oil in a pan and fry potatoes until golden brown, remove and keep aside.Add chopped onions and fry the onions till golden brown. 
3. Next add chilli paste and  chopped tomatoes.
4. Add salt.Keep stirring and cook till it becomes brown in colour.
5. Now add the marinated chicken pieces and fried potatoes and mix.Cook on medium flame,cook for about 5 minutes till it softens . Keep stirring often. If the chicken starts sticking to the bottom, splash some water.
6.Add water,bring it to boil.When it will start boiling cover with lid.Cook until potatoes and chicken are done.
6. Switch off the gas.

Serve hot with hot steamed rice but if you want you can have it with roti,chapati or paratha also.

Try more Chicken Dishes,click Here
Try more Bengali Non Vegetarian Dishes,click Here
Try more Bengali Durga Puja Special Dishes,clickHere