Methi chicken

This is my aunt's awesome recipe.

Ingredients

1. Chicken - 1 kg (Washed, cleaned and marinated with turmeric powder, chili powder, salt and chicken masala)
2. Cloves - 
3. Peppercorn:
4. Cinnomon sticks
5. Bay leaves
6. Cumin seeds - 1 tsp (optional)
7. Green chilies - 3-4 (finely chopped0
8. Ginger garlic paste - 2-3 tsp
9. Kasuri methi - A handhul
10. Onions -5-6
11. Tomato - 2
12. Turmeric powder - As required
13. Chili powder - As required
14. Chicken masala - As required
15. Oil - As required for frying

Method

1) Grind the onions in a mixer (briefly)

2) Heat oil, Add all the dry spices (2-6). Fry briefly

3) Add green chillies. Fry briefly

4) Add ginger garlic paste. Fry till raw smell dissapears

5) Add the onion. Fry for some time.

6) Add the kasuri methi. Add the Turmeric poweder, chili powder and chicken masala

7) Add chicken

8) Add tomatoes

9) Add little water. Keep covered and let cook.

Pepper Chicken

Found this yummy recipe at http://www.yummytummyaarthi.com/2013/07/dry-pepper-chicken-indian-style.html. Made slight modifications to it.

Serves:3-4 people

Ingredients:

1. Chicken - 1/2 kg
2. Fennel seeds - 1 tsp
3. Onion - 2 large (thinly sliced)
4. Curry leaves - 15-20
5. Green chillies - 2-3 
6. Ginger garlic paste - 2 tbsp
7. Turmeric powder - 1 tsp
8. Chili powder - 1 tsp
9. Coriander cumin powder - 2 tbsp
10. Everest chicken masala - 1 tbsp
11. Pepper powder - 1 tsp
12. Coriander leaves - as required for garnishing
13. Oil - as required

Method

1) Heat oil. Add the fennel seeds and let them crackle

2) Add onions, curry leaves, green chilies and saute till golden brown

3) Add the ginger garlic paste and saute for a minute

4) Add all the dry spices (7-11). Add salt.  Mix well

5) Add the chicken. Mix well Add little water. Keep covered and let cook.

6) Once chicken is cooked add the pepper powder. Garnish with coriander leaves.

Chicken Pulao

I had jotted down this recipe ages ago based on a recipe I had found on the internet. Recently tried it all over again.

Serves - 2-3 people

Ingredients:

1. Chicken - 300gms (Cleaned and marinated with chili powder, turmeric powder and salt)
2. Rice - 2 cups
3. Onion - 1 large vertically chopped
4. Tomatoes - 2 medium chopped
5. Ginger paste - 1 tsp
6. Garlic paste - 1 tsp
7. cardamom - 3-4
8. Cinnamon - 1 large stick
9. Cumin seeds - 1/2 tsp
10. Cloves - 7-8
11. Curd - 1 tbsp
12. Green chili - 1 vertically slit
13. Mint leaves - a handful - chopped
14. Coriander leaves - a handful
15. Chili powder - 1 tsp
16. Turmeric powder - 1/2 tsp
17. Water - 4 cups
18. Oil - 4-5 tbsp

Method

1) Heat oil. Add all the dry spices (Ingredients 7-10). Fry for 2-3 minutes

2) Add the ginger garlic paste and fry for few more minutes

3) Add the onion. Fry till translucent

4) Add salt, turmeric powder and chili powder. Fry for 2 more minutes

5) Add the tomatoes and fry for 5-6 minutes

6) Add the chicken pieces. Fry for 4-5 minutes

7) Add the curd and mix well. Fry for 2 more minutes

8) Add half of the chopped mint leaves. Add little water. Mix well.

9) Pressure cook ( 1 cooker whistle)

10) Open the pressure cooker and ensure that chicken is cooked. Take 1 cup water from the chicken mixture and mix with 4 cups water. Heat this.

11) Add the rice, green chili coriander leaves and remaining mint leaves. Add salt as per taste.

12) Pressure cook the rice

13) On a serving plate serve the rice. Spread the chicken mixture on top and devour!!

Green chicken curry

Again, one of my own creations, inspired from the famous Goan chicken cafreal.

Ingredients:

1. Chicken - 800 gms
2. Coriander leaves - 2 cups
3. Garlic - 15-20 cloves
4. Ginger - 3-4 pieces
5. Tamarind - 1 tbsp
6. Peppercons - 14-15
7. Cinnamon - 2 sticks
8. Green chilies - 3
9. Cumin seeds - 1 tsp
10. Onion - 1 large vertically chopped
11. Grated coconut - 1 cup
12. Turmeric powder - 1 tsp
13. Chili powder - 2 tsp
14. Curd - 1 tbsp
15. Oil - 3-4 tbsp

Method

1) Clean chicken. Apply turmeric powder, chili powder curd and salt 

2) Grind the ingredients from 2 to 9 into a fine paste. 

3) Apply about 2-3 tbsp of this to the chicken and let it marinate for 2-3 hours

4) Add the grated coconut to the ground paste and grind again

5) Heat oil. Fry the onion till translucent.

6) Add the chicken and fry for few more minutes.

7) Turn off heat and pressure cook the chicken (1 whistle). Keep the cooked chicken on flame. Add the ground paste and let boil.Serve hot with bread.

Chicken Kheema

Tried this recipe and turned out to be good!

Serves:  5-6 people

Ingredients

For grinding:

1. Onion - 1 large vertically chopped
2. Tomato - 1 medium chopped coarsely
3. Garlic - 15-20 cloves
4. Ginger - 1 medium piece
5. Grated coconut - 2 tbsp
6. Oil - 1 tsp

Other:

1. Chicken kheema (500 gms)
2. Onion (finely chopped) - 1 small
3. Coriander leaves (finely chopped) - 1 tbsp
4. Potato (Grated) - 1 
5. Oil - 1 tbsp
6. Turmeric powder - 1 tsp
7. Chili powder - 3 tsp
8. Everest Chicken masala - 3 tsp

Method:

1) Heat the oil mentioned in the ingredients for grinding and fry the grated coconut till brown.

2) Grind this with all the other ingredients into a fine paste

3) Wash the chicken kheema thoroughly (You need to wash it 2-3 times)

4) Heat oil. Fry the onion till golden brown

3) Add turmeric powder, chili powder, chicken masala and salt as per taste.

4) Add the grated potato and chicken kheema. Fry for few minutes (Sorry forgot to take a picture after adding the kheema)

5) Add the ground paste. Mix thoroughly.

6) Keep covered and let cook for 25-30 minutes. 

7) Garnish with coriander leaves.Serve with roti/bread.