CHICKEN TIKKA MASALA - Slow Cooked

Slowly cooked dishes are really worth waiting for. Chicken tikka masala which is one of our favourites tastes heavenly when slowly cooked. They are so juicy, tender and all the flavours have blended in. The meat is melt in your mouth delicious. One of the best things i ever cooked.You have just got to try it.

INGREDIENTS

Slow Cooker

For the Marinade:-

Boneless Chicken Breasts - 2 large , diced to bite size pieces
Plain Yogurt - 1 cup, whey removed
Coriander pdr - 2 tbsp
Cumin pdr - 1 tbsp
Kashmiri chilli pdr - 2 tbsp
Pepper Pdr - 1 tsp
Garam masala - 1 1/2 tsp
Salt to taste

For the Gravy:-

Onion  - 1 medium size, finely chopped
Ginger - 1 tbsp,finely chopped
Garlic - 1 tbsp, finely chopped
Tomato sauce - 1 small can
Cashews, broken - 2 tbsp, roasted

Coriander pdr - 1 1/2 tbsp
Cumin pdr - 1 1/2 tsp
Turmeric pdr - 1 tsp
Kashmiri Chilli pdr - 1 tbsp
Cinnamon stick  - 1 no
Sugar - 1 tbsp
Whole Cardamam pods - 4-5 , crushed
Green chillies - 3-4 nos, slit
Cream - 1 cup (you can also use milk)
Corn starch - 1 tbsp
Vegetable stock - 1 1/2 cups (you can also use water)
Dried kasuri methi - 1 tsp
Coriander leaves - a bunch , to garnish
Butter - 1 tbsp for sauteeing
Salt to taste

METHOD

In a bowl, mix well all the ingredients required for the marinade except chicken. Check salt now. If correct add chicken pieces.Mix well.Let it marinate for atleast 1 hr.

In the meantime prepare the gravy, In a pan, heat some butter, add ginger and garlic.Sautee for a minute then add the onions and some salt. Sautee until golden brown. Now add the spices coriander pdr,turmeric pdr,cumin pdr and kashmiri chilli pdr. Stir for a minute. Transfer this into a food processor along with roasted cashews. With help of some vegetable stock grind to a fine paste. Leave aside.

Before transfering everything into the slow cooker sear the chicken .That adds more flavor.For that heat some oil or butter in a cast iron pan.Turn the heat to high. Add the chicken pieces. Brown it on both sides.Takes only a few seconds. Dont have to cook it fully.

Now transfer the chicken into the slow cooker. Pour the onion cashew paste over it. Add the tomato sauce. Stir well. Slowly add the vegetable stock or water until you get the right consistency,not too thick nor thin. Now add the sugar, cinnamon stick ,green chillies and the cardamam pods.Stir well. Cover it and switch the cooker on. Let it cook for 4-5 hrs. Mix the cream and the corn starch. Pour this into the mix 10- 15 mins before switching it off . Check for salt. Rub the kasuri methi on top. Garnish with coriander leaves. Serve warm with some basmati rice, naan, roti etc.

ENJOY!!!

CHICKEN STIR FRY

Chicken is an ingredient  that i love to cook with. Most of the time i try to make something new with it. I have prepared many variations of chicken stir fry over the yrs,  peppery chicken ,a herb chicken fry among the popular ones in the family.This one is the simplest of them all with salt ,pepper and a dash of chilli pdr being the only spices added.I also coated the chicken with some all purpose flour for some crispiness and a change of texture. They are quick to prepare and tastes absolutely delicious. Great as appetizers.

INGREDIENTS

Chicken tenders - 4 strips, cut to bite size pieces
Salt and pepper
Chilli pdr - 1/2 tsp
All purpose flour -enough to coat the chicken
Onions - a medium size,sliced
Curry leaves - 1 sprig
Oil - 1 1/2 tbsp

METHOD

Marinate the chicken with salt,pepper and chilli pdr.Coat it well with some flour.Leave it aside.Heat oil in a wide cast iron skillet.Slowly add the coated chicken.Shallow fry the chicken pieces  until brown on both sides.Transfer it to  plate.In the same skillet add the sliced onions and curry leaves.Add salt and pepper.When it becomes slightly brown add the chicken pieces.Stir fry for a minute or two.Serve warm as appetizers.

ENJOY!!!

CHICKEN VINDALOO

Vindaloo is a sweet and sour dish introduced by the Portugese in Goa.Its traditionally made with pork but derived variations with it using chicken or potato as main ingredients.Its a dry sauce based dish with a lot of spices and vinegar.It tastes better as it ages.A great combo with rice or roti.

INGREDIENTS

Boneless chicken breasts - 1 large ,cut into bite size pieces

onion - 1 medium size,chopped really fine(if u can also use 1 finely chopped tomato )

Tomato paste - 3 tbsp

water - 1/2 cup

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

For Marination:-

Tomato paste - 2 tbsp

Fried onions - 1/2 cup

cardamam - 3-4 nos

cinnamon - 1 whole stick

cloves - 5-6 nos

black peppercorn - 5-6 nos

turmeric pdr - 1/2 tsp

red chillies - 3-4

Kashmiri chilli pdr - 1 tbsp

coriander pdr - 2 tsp

ginger - 1 1/2 tsp, chopped

garlic - 3 cloves, chopped

white vinegar - 1/4 cup

salt

METHOD

In a blender/mixer mix the ingredients for the marination and blend it to a smooth paste.Marinate the chicke pieces with this paste for about 2-3 hrs.

In a wide pan heat some oil.Add the curry leaves and onions and cook it till golden brown.Add the tomato paste and stir it for 3-4 mins.Add the marinated chicken and cook it until its cooked halfway through.Now add the water and salt.Let it simmer for about another 5 mins .Garnish with coriander leaves.Serve hot with rice or roti.

ENJOY!!!

CHICKEN BURGER

Burgers are the most popular fast food in America.You can see that with the increasing fast food restaurants all over the country and the world.To name a few popular ones are McDonald's, burger king, Subway etc.These are the ones we rely on when we are traveling.Beef is the most popular meat here for burgers but my favorite is chicken burger.For healthier reasons I wanted to give it a try making them at home.It was a success,my hubby really loved it and so did I.Its one of the easiest thing to make.Its so moist with so much of flavor.Here is the recipe.

INGREDIENTS

Bun /bread - atleast 1

mayonnaise - just enough to spread on the bun

Onions - cut into thin rings

tomato - cut into thin rings

lettuce

dill pickles(optional)

For making the Patties:-(Use the spices and seasonings more or less to your taste)

Ground chicken - 1 lbs

Onion - 1 medium size,diced small

Green pepper - half a piece, diced small

Garlic - 2 cloves, chopped

Egg white - of 1 egg

Red chilli pdr - 2 tsp

Garlic pdr - 1 tsp

Seasoned breadcrumbs - 1/4 cup(can use plain breadcrumbs)

Dried oregano - a few sprinkles

Italian seasoning - a few sprinkles

Cajun seasoning - a few sprinkles

Cilantro - a small bunch,chopped (can use fresh parsley as well)

salt and pepper to taste

METHOD

Heat some oil in a pan.Add the onions, garlic and green pepper .Saute them well on a medium low heat until they become soft and translucent.Add salt and pepper.Ones they are done mix in the chopped cilantro.Keep aside let it cool.

In a bowl ,add the ground chicken,onion and green pepper mixture and the spices.Drop in the egg white for binding it all together.Add salt and pepper.Now use your hands to slowly mix in all the ingredients .Make medium size patties and keep them aside.

Heat a pan and coat its bottom with oil.Ones the oil is hot place the patties and cook them for 3-4 mins.Flip it over and press it down gently using a spatula and cook that side too for 3-4 mins.Using a meat thermometer check the internal temperature of the patties.For ground chicken it should be 165 deg F.If it hasnt reached that temperature continue cooking the patties flipping it every 2 mins.Keep checking the temperature.Ones they are done keep them aside on a plate.

Now keep all the ingredients nearby to arrange the bun.First lightly toast the insides of the bun/bread and apply mayonnaise on it. On the bottom half of the bun arrange the ingredients in the order of lettuce ,onions,tomatoes,dill pickles and the chicken patty.Cover it with the top half of the bun/bread.Serve it alongside ketchup and french fries.

CHICKEN SUKKA

When i eat a dish in a restaurant or in a friends house and simply fall in love with it i try to recreate it in my kitchen.Sometimes the outcome is just the way i want it to taste.

It's quite a while since i ate or prepared chicken and so was craving for it. Wanted something that was quick and easy to prepare.So decided on making Chicken sukka.

I hade my first bite of Chicken sukka during my college days in manipal,karnataka.A dry coconut based dish with mild spiciness prepared with minimal ingredients.It's truly a delicious dish especially with some hot steaming rice.The recipe didnt disappoint me.The dish tasted same as the one i ate back then , YUMMY!!, brings back memories of college days.

INGREDIENTS

Chicken tenders - 4 nos, diced small
Onion - 1 medium size, chopped
Coconut - 1 cup, grated
Garlic - 1 tsp chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Turmeric pdr - 1/2 tsp
Masala pdr - 2 tbsp + 2 tsp(recipe below)
Curry leaves - 1 sprig
Oil - 1 tsp + 1 tsp
Salt to taste

To Roast and Grind:-

Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Peppercorn - 1 tsp
Fenugreek seeds - 1/2 tsp
Fennel seeds - 1 tsp
Curryleaves - 4-5
Dry red chillies - 3 nos

METHOD:-

First make the masala pdr by roasting and grinding the ingredients mentioned above.Marinate the chicken with 2 tbsp of the griunded pdr.Keep the rest aside.Add salt and 1 tsp of oil to the chicken.Mix all well .Let it marinate for 1 hr. In the meantime in a large nonstick pan heat some oil.Add mustard seeds.Ones it starts to pop add cumin seeds,curry leaves and garlic.Stir for a minute then add onions.Add salt.Saute until its soft and translucent.Add turmeric pdr and 2 tsp of masala pdr .Stir for a minute.Now add the marinated chicken.Stir again.When the chicken is half cooked add the grated coconut.Mix it all in.Cover with a lid and simmer for 5-8 mins or until the chicken is fully cooked.Check for salt.Drizzle with some lime juice if you want.Serve warm with hot steaming rice.Great with chapathi's as well.

ENJOY!!!

SLOW COOKED CHICKEN CURRY

My today's post is all about slow cooking.I prepared this dish in a slow cooker.A slow cooker maintains a constant low temperature throughout while cooking and so takes a long time for it to be done.But the advantage with this slow cooking is steady low heat from the gravy infuses flavor into the meat and makes it really soft.I accentuated the flavour of this dish by adding fried onion paste to the gravy.They also help in balancing the spiciness of the dish. Its best to use a bone in meat ,that way ones they are cooked they simply fall apart from the bone.For those who dont have a slow cooker can simply cook on a low heat(simmering)in a vessel on stove top.

INGREDIENTS

Bone in Chicken - 4-5 pieces(i used 2 legs and 2 thighs)
Onions - 1 large,finely chopped
Tomato paste - 1/2 cup

ginger - 1 1/2 tsp

garlic - 1 1/2 tsp

curry leaves - of 1 sprig

Spice mix - 1 1/2 tbsp(recipe follows)

Cilantro - a small bunch,to garnish

Roast and Grind:-

Coriander seeds - 3 tbsp

Cumin seed - 1 1/2 tbsp

Black peppercorn - 1 tsp

cinnamon stick - 1/2 a piece

cardamam pod - 3 nos

Turmeric - 1 tsp
Kashmiri red chilli pdr - 2 tbsp

Fry and Grind:-

Onion - 1 large, thinly sliced
ginger - 1 tsp

garlic - 1 tsp

METHOD

Dry roast the above mentioned spices except turmeric and red chilli pdr until they turn light brown.Then remove from heat and mix in the turmeric and red chilli pdr.Grind them finely.Set aside half of the pdr in a bowl and mix in some salt.Coat each of the chicken pieces with the spice mix liberally on all sides.Let it marinate for 2 hrs.

Now fry the onions,ginger and garlc until they r lightly brown and then grind them to a smooth paste.Set it aside.

Heat some oil in a pan.Add cumin seeds,ginger,garlic and curry leaves.Stir for a minute then add the finely chopped onions.Stir until they become soft and translucent.Add the spice mix (Store the remaining spice in a dry container)and stir.Now add the tomato paste.Add some water if needed to help mix it together.Add salt.Let this cook for about 5-6 mins.Mix in the fried onion paste.Add 2 cups of water.Now pour this mixture into the slow cooker.Check the seasoning.

Coat the bottom of another pan with some oil.On a high heat brown the chicken pieces on all sides,they should not cook fully,we just want to brown them.Add them into the slow cooker and mix it until they are coated with the gravy.Put the lid and switch it on high.Let it cook for 8-9 hrs or until the meat falls apart from the bone.Garnish with coriander leaves.Serve with rice,roti etc.

NEER DOSA WITH CHICKEN CURRY

Neer dosa with chicken curry is a classic combination.I ate this for the first time during my college days in manipal.I fell in love with it instantly.This is a must try combo for all chicken lovers.

Neer dosa is a thin pancake/dosa made from rice.'Neer' means 'water' in Kannada and Tamil.So one can guess that its made from a watery batter.The batter is made by grinding soaked rice and shredded coconut and adding enough water to make a thin batter.It is a very popular cuisine in udupi district.It can served with chicken curry or chutney and sambar or with sugar/jaggery mixed with coconut.

NEER DOSA

INGREDIENTS

Raw rice - 2 cups

shredded coconut - 1 1/4 cup

water

salt to taste

METHOD

Soak the rice for atleast 3 hrs.Grind the rice and coconut separately to a smooth paste.Add enough water to make a thin batter ,the consistency similar to that of buttermilk.Add salt.Let it rest for half an hr.

Heat a tawa/griddle.Pour a laddleful of batter on it and swirl it in a circular motion to spread it.Cover with a lid and let it cook till the top becomes dry.Serve with warm chicken curry or chutney.

CHICKEN CURRY

INGREDIENT

For marination:-

Chicken breast - 1 large , cut into cubes

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 tsp

salt and pepper

For gravy:-

onion - 1 medium size,thinly sliced

tomato - 1 medium size,sliced thin

coconut - 1 cup

cumin seeds - 1 tsp

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 1/2 tsp

curry leaves - 1 sprig

coriander leaves - a bunch,chopped

For Masala:-

Onion - 1 medium size,roughly chopped

tomato - 1/2 a piece,rougly chopped

garlic cloves - 2 nos

ginger - 1 tsp,chopped

cinnamon stick - 1" piece

cloves - 4-5 nos

cardamom pods - 2 , peeled

fennel seeds - 2 tsp

black peppercorn - 10 nos

coriander pdr - 1 tbsp

cumin pdr - 1 1/2 tsp

kashmiri red chilli pdr - 2 tsp

lemon juice - 2 tsp

salt

METHOD

In a bowl mix the ingredients for the marinade and add chicken into it.Marinate it for about 2 hrs. Grind all the ingredients for the masala and keep aside.Also grind the shredded coconut adding some water and keep aside.

Heat some oil in a pan and add the grinded masala in it.Fry it slowly on a medium heat until the mixture turns dark brown and the raw taste of onion completely disappears.Remove and keep aside.This is the most important part in the dish so be careful not to burn it.

Heat some oil in the same pan.Add cumin seeds and curry leaves. Saute it for a few seconds and then add the sliced onions. Saute until they become soft and translucent.Add turmeric pdr and the chicken pieces.Stir for a couple of mins.Then add the grinded masala and stir until they are well mixed.Add the grinded coconut and water(if needed) to bring it to the consistency you like.Add salt.Lower the heat and let it simmer for 5-8 mins or until the chicken is fully cooked.Garnish with coriander leaves.

CHICKEN 65

Chicken 65 is a spicy, deep fried chicken dish popular in South India.There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite.It can be prepared using chicken on or off the bone.Here the chicken pieces are marinated in a mixture of spices, onions and curry leaves.The flavor of curry leaves is imparted into the chicken and this makes it unique and very tasty.In restaurants,usually the color is added to make it look red.Here i havent used any color. Vegetarians can prepare the same using cauliflower or potatoes.

INGREDIENTS

Chicken breasts - 1 large (bone in or boneless),cut to bite size pieces

oil to deep fry

For Marination:-

Onion - 1/4 cup , diced

Fresh Ginger- 1 tsp

Fresh garlic - 1 tsp

red chilli pdr - 1 1/2 tsp

coriander pdr - 2 tsp

garam masala - 1 tsp

curry leaves - of 1 or 2 sprigs, chopped

curd - 2-3 tbsp

lemon juice - 2 tsp

rice pdr - 3-4 tbsp + more if reqd.(just enough to coat the chicken and a give a crispy crust)

coriander leaves - a small bunch,chopped

green chillies - 3-4 nos,diced

salt to taste

METHOD

In a bowl combine all the ingredients for the marination.Add the chicken to it and mix it well.Let it marinate for atleast 4 hrs, overnight is even better.

Heat oil in a kadai or deep sauce pan.Fry the chicken on medium heat until it turns golden brown.Serve hot with lemon wedges and sliced onions.

HYDERABADI CHICKEN BIRIYANI

Chicken biriyani is something we like to indulge in many a times,usually on weekends.I usually prepare kerala style biriyani but this time i tried my hands on hyderabadi chicken biriyani.Both are layered biriyani ie alternate layers of rice and masala.The marination ingredients are different for both.Hyderabadi slightly spicier than the other.

The rice and the chicken is cooked separately and then arranged in alternate layers in an oven proof dish and cooked on a very low temp for about 20-30 mins for all the flavors to blend in.

For the successful completion of Recipe marathon 2,DK has awarded each of us with a trophy with a personal touch.Here is mine!!!Thanks a ton DK!!!

INGREDIENTS

For cooking rice:-

Basmati rice - 2 cups

cardamam - 2 whole

cinnamon - 1 stick

black peppercorn - 5-6 nos

bayleaf - 2 nos

water

salt to taste

For marination:-

Chicken breasts(boneless or bone in) - 2 nos,cut to medium size pieces

Fried onions - 1 cup

yogurt - 1/2 cup

cumin seeds - 2 tsp

cinnamon stick - 1

black peppercorn - 5-6

cloves - 4-5

cardamam - 3 nos

ginger - 1" piece

garlic - 2 cloves

red chilli - 4-5 nos

cilantro - a bunch

oil - 3 tbsp

salt to taste

For masala:-

Onions - 2 medium size,sliced

Ghee and oil - a tsp each

cardamam - 2 nos, whole

cloves - 3 nos

cinnamon - half a piece

marinated chicken

salt

METHOD

Grind the ingredients required for marination smoothly and transfer it to a bowl.Add the chicken pieces and marinate for atleast 4 hrs,overnight is even better.

Wash and soak the rice for about 1/2 an hr.In a deep bottom vessel bring some water to boil.Add the spices mentioned above to flavor the rice and some salt.Add rice and cook it until just done.Do not over cook the rice ,then it will get mashed up.Strain the water and keep rice aside.You will see that the rice is very fluffy and thats exactly what you should be looking for.

While the rice is cooking prepare the chicken masala.Heat some ghee and oil in a wide pan.Add cardamam,cloves and cinnamon.Stir for a fews seconds.Then add the sliced onions.Cook it till its soft.Now add the marinated chicken and cook it until its fully done.Cook it on a medium low flame.Check salt.Garnish with coriander leaves.If you have some mint leaves add that too, adds great flavor.

Preheat oven to 300 deg F.Reserve some gravy to put on top of rice in the end,use the rest for making the layers.In an oven proof dish make alternate layers of rice and masala starting and ending with rice.Pour the reserved gravy on top.Garnish with some fried onions.Cover the top with aluminium foil.Place it in the oven and cook for about 20-30 mins.If you dont have an oven you can also make the same layers in a deep vessel and cook on stove top on low heat for the same time.Serve hot with some raita.

I had done a small voting poll on what i should post more on.I thank each and everyone who participated in the poll.As you can see appetizers has clearly won.My next few posts will be exclusively on appetizers.

CHICKEN PARMASAN

Chicken parmasan and eggplant parmasan are my 2 favorite Italian dishes.When my hubby and me go to any italian restaurant one of us is sure to order either of the 2 items.

Here the chicken is coated with italian seasonings,parmasan cheese and bread crumbs,quickly shallow fried to get a nice crust on the outside and then baked in oventopped with fresh mozarella and pasta sauce to melt the cheese and cook completely.Its usually served alongside any pasta or in between bread as sandwich.Vegetarians can use eggplant/brinjal for eggplant parmasan and follow the same technique.

This is my post on day 29 of RM2.

INGREDIENTS

Boneless chicken breasts - 1 large (good enough for 2)

Fresh mozarella - 3-4 slices(shredded mozarella works well too)

All purpose flour - 1 cup

garlic pdr - to taste

red chilli pdr - 1 tsp

butter milk - 1 cup

parmasan cheese - 1/2 cup

Bread crumbs - 1/2 cup(can also use seasoned bread crumbs,then you can avoid adding the italian seasonings)

Italian seasonings - 1 tsp

salt and pepper

olive oil

Pasta - 1 1/2 cup,any kind(i used rotelle)

pasta sauce - 3 cups,i used store bought(can use any kind)

water

salt

METHOD

Pound the chicken to 1/2" thickness using a mallet or use the bottom of a heavy skillet/pan and keep aside.Mix flour,garlic pdr salt and chilli pdr in a plate and keep aside.Pour buttermilk in another bowl and keep aside.On a 3rd plate mix cheese,bread crumbs and italian seasonings and keep aside.Add generous amount of garlic pdr and italian seasoning in order to get good flavor.Keep these 3 plates closely.First dip the chicken in the flour mixture,nicely coat both sides of the chicken and then dip it into the butter milk and finally into the cheese breadcrumbs mixture.Coat both sides very well.Do similarly with the other piece and keep aside.

In a wide pan pour enough oil to cover the surface.Ones its hot put the chicken pieces and fry it till its golden brown on both sides.Do not cook the chicken fully at this point.We will complete the cooking in the oven later on.Right now we are just aiming to get a nice crust on the outside.Ones done place them on a paper towel to drain off excess oil.

Preheat oven to 450 deg F.Take an oven proof pan,pour some sauce on the bottom.Now place the chicken on it and top it with mozarella cheese.Bake it for about 6-8 mins.Serve it hot on top of pasta.

Cook the pasta according to the box instructions and mix it with the pasta sauce.Serve it hot with chicken parmasan.

Do check what my fellow marathoners have cooked up today...just 1 more day to go!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

GRILLED CHICKEN

Grilling is one of our favorites things to do during summertime.Hubby loves to bbq and he doesnt let me come near it.He says its a man's domain , I dont agree to that one bit but i really do enjoy seeing him grill :).

Grilling is very healthy and gives a nice smoky flavor to the meat.In order to get good grill marks on the meat preheat the grill for sometime.You should hear a nice sizzling sound when u drop the meat on it. Then cook it on medium high heat for few mins turning the meat just ones.
One can even grill vegetables like eggplant,bell peppers,paneer,zucchini etc.

We use the gas grill.Its much easier to use and maintain.I also love charcoal grill but requires a lot more work and clean up.

This is my post on day 27 of RM 2.

INGREDIENTS

Boneless chicken breasts - 2 large,cut to medium size pieces

For Marination:-

Gin-gar paste - 2 tsp
turmeric - 1/2 tsp
red chilli pdr - 1 1/2 tsp
coriander pdr - 1 1/2 tbsp
cumin pdr - 1 tsp
garam masala - 1 tsp
lemon juice - 2 tsp
amchur pdr - 1/2 tsp
curd - 1/2 cup
salt and pepper


METHOD

In a bowl mix all the ingredients needed for marination.Add the chicken pieces in it and mix it well.Let it marinate for 4-5 hrs at least.

Preheat the grill on medium high heat.To check if its ready sprinkle some water on it and if it sizzles then its ready.Place the chicken pieces one by one without overlapping each other.Leave it undisturbed.Close the lid and let it cook for about 5-6 mins.Turn it and let it cook the other side for 3-4 mins.Then reduce the heat to medium low and let it cook for another 2-3 mins or until done.To check if the meat is done pierce with a fork,if it pierces easily then its done.The last thing you want to do is overcook cause that simply makes it tough and dry.Serve immediately alongside sliced onions and lemon wedges.


Do check what my friends have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

CHICKEN STIR FRY

Since i am a chicken lover i crave for it at times.Chicken stir fry is what i make when i want something quick made of it.Its simple and easy.I marinate the chicken for about 1 hr with some dry spices.Cooking time takes about 5-8 mins on medium high heat since i use boneless chicken breasts and they cook up in no time.

This is my post on day 17 of RM 2.

INGREDIENTS

Boneless chicken breasts - 2 whole,cut to bite size pieces
Onions - 1 medium size,sliced
curry leaves - of 1 sprig
ginger - 1 tsp
garlic - 2 tsp
lemon juice - 1-2 tsp
coriander leaves - a bunch,chopped

For Marination:-

Turmeric - 1/2 tsp
Kashmiri chilli pdr - 1 1/2 tsp
red chilli pdr - 1 tsp
coriander pdr - 2 tsp
cumin pdr - 1 tsp
garam masala - 1/2 tsp
salt
oil


METHOD

Mix all the dry spices required for marination in a bowl.Drop the chicken pieces and coat them with the spice mix.drizzle with some oil and refrigerate it for about an hr.

In a wide flat bottom pan,heat some oil on medium high heat.Add the gin-gar and curry leaves.Stir for a few seconds and then add the sliced onions.Stir it till they turn golden brown.Now spread out the marinated chicken pieces in the pan and stir it for about 5-8 mins or until they are fully cooked.Do not cover the pan.A nice brown crust will be formed on the outside of the chicken pieces.Garnish with coriander leaves.Serve hot with rotis or rice.

HAve you checked what these gaks are doing in their kitchen today!!!dont forget...we are already half way through and still running strong :).

1) DK 2) Siri 3) Srivalli 4) PJ 5) Curry Leaf 6) Medha 7) Priya 8) Bhawna 9) Raaji 10) Ruchii 11)Anu 12) Kamala 13) Roopa14) Divya Kudua 15) Rekha 16) Divya M 17) Lakshmi 18) Raaga 19)Lakshmi Venkatesh 20) Sripriya 21) Viji 22) Pavani 23) Kamalika 24) Karuna 25) Roochi

MANGALORE CHICKEN CURRY with LAVASH

I prepared this dish solely to satisfy my cravings for Kori rotti.Kori rotti is a popular Mangalorean dish, a combination of red chili-based chicken curry and crispy crackling dry bread made from rice flakes. Its a traditional dish of the bunts (Tulu speaking Mangaloreans) and served at weddings, parties and special occasions.

I was introduced to this dish during my college days in manipal and i can say its one of the tastiest traditional dish i have had.Ones in a while i do get cravings to eat this but its very hard to find these crispy rice rotis here and so i had to make something very similar to it.I thought of making khoubiz but our very dear Asha suggested me to make Lavash. I am so glad she did as it turned out to be a real treat.When i took a bite of that crispy bread with a scoop of the chicken curry on it hmmmmm i was in heaven :).You can also soak the bread in the gravy and eat it,that is how kori rotti is usually eaten.Those who havent eaten this before this is the right time.Do try it i am sure u wont regret it.

MANGALORE CHICKEN CURRY

INGREDIENTS

Large chicken breast(boneless or with bones) - 2 ,cut into cubes
Grated coconut - 1½ cups for milk + 1/2 cup
red chillies - 6-7 nos
Coriander seeds - 3 tbsp tbsp.
cumin seeds - 1 tsp.
peppercorns seeds - 10
onion - ½ cup , chopped
Turmeric powder - ¼ tsp.

Butter - 1 tbsp.
gin-garlic paste - 1 1/2 tsp
onion - 1 medium size , chopped
curry leaves - 1 sprig
green chilies - 2 nos,slit
tomato paste - 1 1/2 tbsp
tamarind juice - 1 tbsp
garam masala -1 tsp
cilantro - to garnish
Salt to taste
lemon juice to garnish

METHOD

Grind 1 1/2 cups of coconut finely with 2 cup hot water. Squeeze out thick coconut milk and keep aside. Add 1 1/2 cups of hot water to the residue and take out thin milk.
Roast ½ grated coconut till light brown,set aside. Dry roast red chillies,coriander seeds,cumin seeds and peppercorn seeds and keep aside.Fry the ½ chopped onion till light brown in a little bit of ghee. Grind all these together with turmeric powder with a little of the thin coconut milk till very fine.
In a wide pan heat butter. Add chopped onion,gin-gar paste,curry leaves,green chillies and fry till the onions are brown.Add the chicken pieces and fry for a couple of minutes. Add garam masala powder and tomato paste .Sprinkle a bit of water to thin out the paste . Now add the grinded masala and the thick coconut milk .Stir and slowly add the thin coconut milk too,add some water if its too thick or completely omit it if u want it thick. Add the tamarind juice,check the salt,cover and let it cook for 10 mins on a low flame or until the chicken is fully cooked.Garnish with cilantro and lemon juice. Serve with Roti, Idli, Neer Dosa, aappam or Rice.
Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store or anywhr in India.

LAVASH

I prepared Asha's lavash.It came out really crispy and perfect.You can see how crispy they turned out to be from the photos , just like pappad.Thank u so much asha for suggesting this.

Serve it hot right from the oven with chicken curry on top of it.Enjoyy!!