Chicken Korma | Easy Chicken Curry

Ingredients

 For marination

Chicken – 1/2 kg

Potato - 1 big chopped 

turmeric powder - 1/2 tsp

roasted cumin powder - 1 tsp

corriander powder - 2 tsp

garam masala - 1/2 tsp

red chilli powder and salt as per taste

 thick yogurt - 2 big spoon

few chopped corriander and mint leaves

Onion – 3 medium size sliced

Ginger garlic paste – 2 tsp

green chilli - 2 slit

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Cloves – 3

Green cardamom – 2

Cinnamon – 1 inch piece

Bay leaf - 1

Method

Wash and cut chicken into desired pieces.

Marinate chicken with ingredients given and leave it for half to one hour.

Heat oil about 3 to 4 tbl.sp, with one tsp of ghee/butter.  when hot add cinnamon stick and cloves, bay leaf , cumin seed and cardamom.  Sauté for a minute and add onions and fry till golden brown in color. Then add ginger garlic paste and sauté till the raw smell goes. Then add this marinated chicken  and fry on a low flame for 2 to 3 minutes.  Then add water as required. Cover it with a lid and let it cook on a slow flame for 25 to 30 minutes. Add more water if required.

  Garnish with coriander and mint leaves and serve hot with rice, roti, naan or paratha.

Prawns Pepper Masala

Ingredients
Prawns – 10 to 12
Onion – 2 medium
Mustard seed – 1 tsp
Few curry leaves
Coriander powder – 1 tsp
Tomatoes – 2 medium
Garlic cloves – 3 to 4
Ginger – 1 inch piece
Few coriander leaves
Salt as per taste

Dry roast
Cumin seed – 1tsp
Fenugreek seed – ¼ tsp
Whole pepper – 1 tsp
Red chilli – 2



Method
Clean and wash 10 to 12 prawns and marinate with salt and turmeric powder.
Leave it aside for some time.
Heat a pan and dry roast red chilli, cumin seed, fenugreek seed, whole pepper. Off the flame and let it cool down. Now blend this ingredient along with tomato, ginger , garlic and coriander leaves.
Heat two tbl.sp of oil in a pan and add mustard seed. When it start to splutter, add curry leaves and chopped onions. When onion turns light brown in color, add the blended masala and fry for few seconds. Add little water and prawns. Cook till prawns are done. Garnish with coriander leaves and serve hot.

Prawns White Curry

Ingredients

Prawns – 5 to 10 big ones

Onion – 1

Mustard seed – 1 tsp

cumin seed - 1 tsp

Fenugreek seed - 1 /4 tsp

Ginger julienns – 1 small piece

Garlic – 3 to 4 crushed

Few curry leaves

Green chillies - as per taste

Coriander powder – 1 tsp

Tamarind pulp – 2 tsp

Milk of half coconut

Few coriander leaves

Salt as per taste

Method

Clean and wash prawns. Marinate it with little tutmeric powder and salt.

Take out milk of half coconut and keep aside.

Heat oil in a pan and add mustard seed, cumin seed, fenugreek seed. When it splutter, add ginger juliennes, green chilli and  few curry leaves and onion. Cook till onions are light brown in color.  Add crushed garlic also. Add marinated prawns and saute for few seconds.

Slow the flame and Add coconut milk, coriander  powder, tamarind pulp and salt as per taste. cook on a slow flame till it starts boiling. Off the flame

. Garnish with coriander leaves and serve hot with rice or roti.

Bhuna Masala Chicken

Ingredients

Poppy seed - 1 tsp

Cinnamon - 1 small piece

Cloves - 3 to 4

Black pepper - 1 tsp

Black cardamom - 1

Star aniseed - 1/2

Mace - ½

Cumin seed – 1 ½ tsp

Coriander seed - 2 tbl.sp

Red chilli - 2 to 3 or as per taste

5 to 6 flakes of Garlic

 one small piece of ginger

Yogurt - ½ cup

Turmeric powder – ½ tsp

Salt as per taste

Kasuri methi – 1 tsp

Juice of half lemon

Coriander leaves chopped

Little cream to garnish
Paste of 12 to 15 cashewnuts

Method
Wash and make cut in the chicken pieces.
Dry roast all the ingredients given and make a paste of it by adding ginger and garlic.
In a bowl, take half cup of  yogurt, turmeric powder, salt, half of the blended masala . Mix well and add chicken pieces to it. Mix well and let it marinate for few hours or overnight.

Shallow fry chicken pieces till it becomes dry. Remove and keep aside.
In the same pan add half of the blended masala, leftover marinated masala and chicken pieces. Cook on a slow flame for few minutes.

Add paste of cashewnut, mix well and cook for some more minutes stirring in between.
Add kasuri methi, juice of lemon. Off the flame and garnish with corriander leaves and little cream and serve hot with rice or roti.

Fried Prawn Pulao

Ingredients

Prawns - 200 gm
rice - 1/2 kg

for marination
chilli powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
salt as per taste
juice of half lemon

for making pulao
onion - 1 big
green peas - 100 gm
few curry leaves
ginger garlic paste - 2 tsp
tomato puree - 2 tbl.sp or 2 to 3 tomatoes
chillli powder - 1 tsp
green chilli - 2
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
salt as per taste
juice of half lemon
few corriander leaves

Method
First clean and wash prawns and marinate it with ingredients given. Leave for half an hour and then fry it and remove and keep aside. Wash rice and soak in water for half an hour.

In the same oil fry onions till soft. Then add curry leaves, ginger garlic paste and saute for few seconds.
Then add tomato puree and cook for 2 to 3 minutes and add all the powdered masala and green chilli. Fry for a minute. Then add green peas, juice of half lemon, salt, corriander leaves and water. The water should be double the quantity of rice.
Leave it to boil.
When it starts boiling add rice and cook on a medium flame till done. In the end add fried prawns to it. Mix it well and on a slow flame leave it to simmer for few minutes till rice is fully cooked.

Serve hot with raita.

Chicken Tikka Biryani

Ingredients
Rice - 1 kg
chicken pieces - 1 kg

for marination
roasted cumin powder - 1 tsp
corriander powder - 1 tsp
ginger garlic paste - 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
tandoori masala -  2 tsp
red chilli powder and salt as per taste

for the masala
ginger garlic paste - 1 tbl.sp
tomato - 4 to 5
corriander powder - 1 tbl.sp
roasted cumin powder - 1 tsp
yoghurt - 3 tbl.sp
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
star aniseed - 1/2
mace - 1/2
onion fried - 5 to 6
green chillies - 3
few corriander leaves
biryani masala - 1 tbl.sp
salt as per taste


for making rice
small piece of cinnamon - 1
cloves - 3 to 4
cumin seed - 1 tsp
salt as per taste


Method
Wash and soak rice in water for an hour.
Slice onions and deep fry in oil till golden brown in color.
Marinate chicken with the ingredients given.
Keep aside for an hour and then deep fry in oil and keep aside.

In the leftover marination masaala add all the ingredients given  along with fried chicken except tomato and ginger garlic paste.

Make rice with the ingredeints given and cook till it is 75% done and then drain the water and keep aside.

Heat oil in a pan  add  1 tbl.sp of ginger garlic paste and saute for few seconds till the raw smell goes.

Then add chopped tomatoes and cook till it becomes soft. Then add the chicken tikka masala and cover and cook for few minutes.

Add rice to the masla and garnish with food color, fried onions , corriander leaves, garam masala about 1/2 tsp, little ghee or butter. Cover and cook till the rice is properly cooked. 

Mutton Biryani

Ingredients

Mutton – ½ kg

Basmati rice – 1 kg

Bay leaf - 2

Onions – 6 to 7

Yoghurt – 2 tbl.sp

Ginger garlic paste – 2 tbl.sp

Green chilli - 3

Tomato paste – 2 tbl.sp or 3 tomatoes

Chilli powder – 2 tsp

Coriander powder – 3 tsp

Roasted cumin powder – 1 tsp

Garam masala –1/2 tsp

Turmeric powder – ½ tsp

Salt as per taste

Coriander and mint leaves

Saffron soaked in milk  or food color

Roast and Make a powder of

Black cardamom – 1

Green cardamom – 2

Cinnamon – 1 small piece

Cloves – 3 to 4

Mace – 1

Star aniseed – ½

Whole pepper – 2 tsp

For making  rice

Bay leaf – 1

Cumin seed – 1 tsp

Black cardamom – 1

Cinnamon – 1

Cloves – 4

Salt as per taste

One spoon oil




Method
Soak rice in water for half an hour.
Fry onions till golden brown in color and keep aside.
First marinate mutton by adding green chilli paste, red chilli powder, coriander powder, roasted cumin powder, garam masala, yoghurt, turmeric powder, salt,corriander and mint leaves, roasted and powdered whole garam masala and fried onions. Keep little onion aside for garnishing.
Leave it for 3 to 4 hours or overnight.

Heat oil in a pan add ginger garlic paste and saute till raw smell goes. Then add tomato paste or tomatoes chopped and cooked till mashed up.
Add this marinated mutton . Mix well and let it cook till it becomes little soft. Keep on stirring in between and add little water if needed.

Keep enough water in a pan for cooking rice by adding all the ingredients given.
When it starts boiling add rice and cook till 75% done.

Remove and drain the water and keep rice aside.

When mutton is cooked, add this  rice on top of it and set it properly. Garnish with fried onions, garam masala, corriander and mint leaves, saffron soaked in water and ghee or butter. Cover it and cook on a low flame till rice is cooked well.

Serve hot with raita.

Chicken Pulao

Ingredients

Chicken – 250 gm

Basmati rice – ½ kg

Onion – 1

cumin seed - 1 tsp

 ginger garlic paste – 1 tsp

tomato – 1

green chilli – 2

few curry leaves or 1 bay leaf

red chilli powder – 1 tsp

corriander powder – 1 tsp

roasted cumin powder – 1 tsp

garam masala – ½ tsp

juice of half lemon

corriander and mint leaves

salt as per taste

Method

Wash chicken and keep aside.

Wash rice and soak in water for half an hour.

Heat oil in a pan. Add cumin seeds and let it splutter. Then add curry leaves, green chillies and stir fry for a minute. Then add onions and fry till golden brown in color.

Add ginger garlic paste and saute for few seconds till the raw smell goes and then add tomato and cook till it is completely mashed.

Then add all the powdered masala  and salt and stir fry for a minute and then add chicken pieces. Mix it well and cook for 2 minutes.

Add water double the quantity of rice and corriander leaves and lemon juice.

Let it boil. Add drain rice and cook till the rice is fully cooked on a medium flame.

Serve it hot with raita.

Simple and Easy Chicken Biryani

Ingredients

Chicken – ½ kg

Rice – 1 kg

Onion – 6 big

Potato – 1 to 2

Tomato – 2

Ginger garlic paste – 2 tbl.sp

Bay leaf – 2

Saffron soaked in water

Yoghurt – 3 tbl.sp

Turmeric powder – ½ tsp

Salt as per taste

Few coriander and mint leaves

Garam masala – 1  tsp

Ghee or butter – 1 tsp

Roast and make a powder of

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – a small stick

Cloves – 4

Cardamom – 2

Black cardamom – 1

Whole pepper – 1 tbl.sp

Method

Fry onions till golden brown in color.

Clean and wash chicken and marinate it with salt, turmeric
powder, ground  roasted masala, yoghurt,
onions, tomato, potato and coriander and mint leaves. Leave it aside for half
to one hour.

Heat oil in a pan and add bay leaf and two tbl.sp of ginger
garlic paste. Saute for few seconds till the raw smell goes. Then add the
marinated chicken with the masala. Mix it well and leave it to cook till
chicken is cooked well.

Soak rice in water for half an hour.

In another pan boil water by adding whole cinnamon, cloves,
bay leaf, cumin seed and black cardamom and one tsp of oil. When it starts
boiling add rice. When the rice is 75 percent cooked drain the water and put it
in the chicken masala.

Garnish it with coriander and mint leaves, garam masala,
fried onions, saffron and butter and keep it on a slow flame until the rice is
cooked well.

Banjara Gosht

Ingredients
onion - 2
ginger garlic paste - 2 tsp
yoghurt - 1 cup
red chilli powder - 2 tsp
whole red chilli - 2
corriander powder - 2 tsp
roasted and crushed corriander seed - 1 tsp
garam masala - 1/2 tsp
salt as per taste
corriander leaves for garnishing
mutton - 250 gm boiled with stock

Method
Heat oil in a pan and add onions and red chilli and cook till golden brown in color. Then add ginger garlic paste and saute for few seconds till the raw smell goes. Then add all powder masala and stir fry for few seconds. Add mutton pieces and mix well till all the chicken pieces are very well coated.Then add mutton stock, salt and yoghurt. Mix well and cook on a slow flame till the gravy becomes thick. Garnish with corriander leaves and serve hot with rice or roti.

EGG SALAD

EGG SALAD

INGREDIENTS

BOILED EGG – 2

GRATED CARROT – 1

CHOPPED ONION – 1

FEW CORRIANDER/PARSLEY LEAVES

MAYONAISSE – 1 TBL.SP

MUSTARD PASTE – 1 TSP

SALT AND PEPPER AS PER TASTE

LEMON – ½

YOU CAN EVEN ADD CHOPPED CABBAGE OR LETTUCE LEAVES.

THIS CAN BE EVEN STUFFED IN A BREAD AND CAN BE EATEN AS SANDWICH

METHOD

MIX ALL THE INGREDIENTS TOGETHER AND LET IT STAY FOR FEW MINUTES. THEN REMOVE IN A SERVING PLATE AND SERVE.

Fried Chicken Leg Pieces

Ingredients
chicken leg pieces - 7
one small piece of ginger
6 flakes of garlic
corriander powder - 1 tbl.sp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
salt and chilli as per taste

Method
Clean and wash the chicken and pat it dry. Make slit in the chicken pieces so that the marinated masala is absorbed by it.

Make a paste of ginger and garlic.

Make a marination from all the given ingredients and marinate the chicken for 1 to 2 hours or overnight.

Deep fry the chicken and serve hot.

You can even coat it with egg batter and bread crumbs.

Chicken 65 Recipe

Ingredients
for marination
boneless chicken - 250 gm
ginger garlic paste - 1 tsp
egg - 1
corn flour - 2 tsp
pepper - 1/2 tsp
little salt

cumin seed - 1/2 tsp
1 inch ginger chopped
garlic - 6 to 7 flakes chopped
green chilli - 2
few curry leaves
red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
food color
1/2 of lemon
salt as per taste
corriander leaves for garnishing

Method
first clean and wash the chicken and marinate it with the given ingredients for an hour or two.
Deep fry in oil one by one and keep aside.
In the same pan, add half tsp of cumin seed, add chopped garlic and ginger and saute for few seconds, Then add green chillies, few curry leaves, chilli powder, pepper powder, little salt, food color, water. Leave it to boil. when it starts boiling add fried chicken pieces and stir fry for few seconds. Cook for 2 to 3 minutes after adding lemon juice and marinated masala. Garnish with corriander leaves and serve hot with rice or  roti.

Kori Kura (Andhra Chicken Recipe)

Ingredients
chicken - 250 gm
onions - 2 medium size
ginger garlic paste - 2 tsp
puree of 2 big tomatoes
red chillli powder - 2 tsp
turmeric powder - 1/4 tsp
few curry leaves
star aniseed - 1/2
cumin seed - 1/2 tsp
corriander powder - 1 tsp
salt as per taste

make a powder of 
fennel seed - 1 tsp
cumin seed - 1/2 tsp
cloves - 3
cardamom - 2
cinnamon - 1inch stick
poppy seed - 1 tsp

Method

clean and wash the chicken pieces and then marinate it with salt, turmeric powder, chilli powder and leave for half an hour.
heat oil in a pan, add star aniseed, cumin seed and then add onions, curry leaves and cook till soft. Add ginger garlic paste and saute for few minutes till the raw smell goes. 
Make a puree of tomato and add to it and stir fry for a minute.
Then add marinated chicken, corriander powder, powder masala and cover and cook for 2 to 3 minutes. Then open the lid, add little water and mix it well and again cook it till the chicken becomes soft and tender.
serve hot with rice or roti.

How To Make Easy and Tasty Biryani

Ingredients
rice - 1 kg
chicken - 500 gm to 750 gm
ginger garlic paste - 1 tbl.sp
7 to 8 onions fried till golden brown in color
chopped potatoes (optional) - 3 to 4
puree of 3 tomatoes
yoghurt - 2 tbl.sp
slit green chilli - 3 to 4 or as per taste
chilli powder - 1 tsp
corriander powder - 2 tbl.sp
roasted cumin powder - 1 tsp
garam masala - 1 tsp
small broken piece of star aniseed
half of mace
salt as per taste
few corriander and mint leaves

for garnishing
few corriander and mint leaves
fried onion
saffron soaked in milk
saffron yellow color
kewra essence/rose water - 1 tsp
garam masala - 1 tsp
ghee/butter - 1 tsp

Method
Wash and soak rice in water for half an hour.
Clean and wash chicken pieces and combine with all the ingredients given. Leave it to marinate for an hour.

Heat 2 to 3 tbl.sp of oil in a pan and add the marinated chicken to it. Cover and cook till half done. Keep stirring in between and see that when the gravy becomes little thick, you can add little water.

In another pan, take enough water for the rice, add 2 bay leaf, 1 inch cinnamon stick, 4 cloves, 1 tsp cumin seed, one tsp of oil and keep for boiling. when it starts boiling, add rice and cook till the rice is 75 percent cooked..
Drain the water from the rice.
Take a vessel, first place little rice at the bottom, then the chicken masala and then the rice. Keep a flat pan at the bottom of the vessel so the masala doesn't burn.
garnish with corriander and mint leaves, fried onion, saffron soaked in milk, saffron yellow color, kewra essence, little ghee or butter, garam masala.
Either seal the cover with maida dough or cover it with aluminium foil. Simmer on a low flame for 10 to 15 minutes til the rice is very well cooked.
Serve hot with yoghurt raita.

Mutton Haleem Recipe

Ingredients

boneless mutton - 300 gm
broken wheat/barley - 200 gm
mixed dal (all in small quantity) - masoor dal, moong dal, tuvar dal, chana dal)
fried onions - 4 medium sixe
ginger garlic paste - 3 tbl.sp
green chilli - 3 to 4
red chillli powder - 2 tsp
corriander powder - 3 tbl.sp
cumin powder - 3 tsp
turmeric powder - 1/2 tsp
garam masala - 1 tsp
yoghurt - 1/2 cup
tomato = 4
corriander and mint leaves
lemon
salt as per taste

Method
soak all the dal and  broken wheat for an hour and then pressure cook it till soft. Lightly mash it and keep aside. In another pan, heat oil and butter and add ginger garlic paste, saute till the raw smell goes and then add mutton pieces and cook on a high flame for 2 to 3 minutes. then add green chilli, red chilli powder, corriander powder, cumin powder, yoghurt, tomato, turmeric powder, half of fried onions and corriander and mint leaves and salt.Mix well and either pressure cook till 3 to 4 whistle or cook in a vessel for one hour on a slow flame.
Remove and blender it with a hand blender.  Mix with the dal, add little water if it is too thick.
Sprinkle garam masala on top.
Leave it to simmer on a low flame for 2 to 3 minutes.Remove in a serving plate and garnish with ginger juliennes, fried onions, corrriander and mint leaves and a slice of lemon.
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Prawns 65

Prawns 65


Ingredients

Prawns - 1/2 kg

for marination

cornflour - 1 tbl.sp

red chilli powder - 1 tsp

pepper powder - 1/2 tsp

turmeric powder - 1/4 tsp

salt as per taste

food colour


for tampering

green chilli - 2

crushed ginger - 1 tsp

crushed garlic - 1 tsp

few curry leaves



Method

First clean and wash the prawns and marinate with the given ingredients. Leave it for an hour. 

Deep fry in hot oil and remove on a tissue paper. In the same pan, heat oil, add few curry leaves, ginger, garlic and slit green chillies, when the color of ginger garlic changes, add the fried  prawns and mix well. Remove in a serving bowl, sprinkle lemon juice on top and garnish with spring onion leaves.

Chicken Pie

Ingredients

Boneless chicken – 500 gm

Onion – 2

Garlic flakes – 4 to 5

Carrot – 1

Olives – 1 cup

Few spinach leaves

Tomato puree – 2 tbl.sp

Eggs – 3

Cream – 125 ml

Cheese – 100 ml

Salt and pepper as per taste

All purpose flour dough

Method

Heat oil in a pan, add
garlic flakes and sauté for few seconds. Then add onion and sauté till translucent.
Add boneless chicken, chopped carrot and spinach, salt and pepper, tomato
puree, mix well and cook for 2 to 3 minutes. Remove and keep aside.

In a bowl, beat 3 eggs, add
olives, cream and cheese. Whisk them all well and add chicken masala to it. Fold
it properly till everything is blended well.

Make a tart from the dough
and put the  mixture into it. Cover it
with all purpose flour roti, seal it well. Bake it in a preheated oven at 180
degree celcius for 45 minutes. Unmould it, cut into pieces and serve.

Chicken With Capsicum Stir Fry

Ingredients

Boneless chicken pieces –
150 gm

Red, yellow and green pepper

Onion – 1 sliced

Garlic flakes – 3 to 4
chopped

Soya sauce – 1 tsp

Red chilli sauce – 2 tsp

Tomato ketchcup – 2 tbl.sp

Salt as per taste

Spring onion leaves for
garnishing

Method

 Make thin long slice of onion, red, green and
yellow pepper. Heat oil in a pan, add garlic flakes and sauté for a minute and
then add boneless chicken pieces. First cook on a high flame for a minute so
that all the juice of the chicken is trapped inside, then lower the flame and
cook till half done. Add sliced onion and cook till the chicken pieces are
cooked and onion becomes little soft. Then add soya sauce, salt, pepper, red
chilli sauce and tomato ketchup. Stir fry for few seconds and then add red,
yellow and green pepper. The pepper should be cruispy so just stir fry for a
minute and then off the flame.

Garnish with spring onion
leaves and serve.

Teekha Murgh (Spicy Chicken)

Ingredients

Boneless chicken – 500 gm

Onion – 2

Tomato – 2

Nigella seed – 1 tsp

Fennel seed – 1 tsp

Cumin powder – 1 tsp

Ginger crushed – 2 tsp

Garlic crushed – 2 tsp

Green chilli – 2

Few curry leaves

Tomato paste – 2 tsp

Red chilli powder – 1 tsp

Pepper powder – 1 tsp

Salt as per taste

Coriander and mint leaves
for garnishing

Method

Heat oil in a pan, and add
curry leaves. Fry it for few minutes. Remove, crush it and keep aside.  In the same oil, add fennel seed and nigella
seed and fry till it releases its flavor.

Then add onions and stir fry
till golden brown in color. Add ginger, garlic and green chillies and stir fry
till the raw smell goes. Add chopped tomatoes and cook till it is completely
mashed up. Add boneless chicken and cover and cook for 2 minutes on a low
flame’.  Add a cup of water and then
again cover and cover for another ten minutes on a medium flame till the
chicken becomes soft and tender.  Garnish
with crushed curry leaves and coriander and mint leaves. Serve hot with rice or
roti.