Chicken Nihari

This dish is  quite popular in India and Pakistan. It is spicy , aromatic , melting in mouth Mughlai recipe which all chicken lovers crave for. I have used the Nihari Masala along with some other spices from my kitchen. Although the packet says to add one full of it  into 1 Kg of chicken, I found quite  much chilli in there for my taste buds when I tried it last time  ,so  this time I have  just added 2 tbsp of it for flavor and aroma and  I haven’t  tried  making my own nihari masala yet . Next time may be 🙂

Ingredients you will need:

Chicken  with bones  500 gms

Oil for cooking – half cup.

Salt – 1 teaspoon

Pepper -1/2 teaspoon

Turmeric powder-1 teaspoon

coriander powder-1 teaspoon

Chilli powder 1 teaspoon

Onion-1 medium size sliced

Ginger and garlic paste ( 2 tbsp)

clarified butter ( ghee ): 1 tablespoon

Shan Nihari Masala- 2 tablespoons

wheat Flour -3 tablespoon

for garnishing- One green chilli ,ginger julienne cut, chopped Coriander,lemon wedges, fried onions

Preparation time : 15 minutes           Cooking time : 3 hours 

Serves 2-3 people

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Method :

Put oil and ghee in the cooking pot on medium flame , add in the sliced onions and fry them till light golden brown.

Add in  ginger garlic paste  and fry for a minute.

Add chicken pieces to the pot and fry for another few minutes.

Start adding spices : salt, pepper, chilli powder,turmeric,coriander powder and nihari mix  .Saute for some time till you see oil separates from gravy.

Add  about 4-5 cups of water in it , cover the lid and keep it on low flame for about 2 hours. ( You can check it between and stir the mix after every half an hour )

Check if chicken is tender enough , You have to cook  it till  the chicken flesh start separating from the bones .

Roast the normal wheat flour till golden brown in a pan and mix with one cup of water and add to the nihari pot and stir well till liquid starts thickening.

Cover and cook for another 15 minutes . check for the salt and add if necessary. ( There is salt already in the Nihari mix as well so check before adding salt ) .

Turn off the flame , Garnish with chopped coriander, chillies ,ginger and lemon and some fried onions .  Your chicken Nihari is ready  , you can enjoy it with steamed rice or naan.

The dish is also cooked with beef  and mutton but they takes way more time  around 6-7 hours since it is slowly cooked on low flame.

 

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Pesto Chicken

Another healthy recipe from our kitchen.  You can eat it as a Salad or a Starter as you prefer. It is a good dinner idea for people like us on diet . It will help you keep full and low on calories.

If you have been following this blog you must have noticed we are quite a fan of pesto sauce, I love the fresh smell of basil which makes anything I put it in so desirable with its fresh aroma and taste.

 

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Preparation time : 15 mins                                                              Cooking time: 10 mins

Serves 2

Ingredients:

200 gm chicken filets.

1 big tomato.

2 tablespoon pesto sauce.

Salt, pepper as per your taste.

20 gm mozzarella  grated cheese

1 bay leaf.

Directions:

Boil the chicken with bay leaf and some salt. You can  use the water from chicken as chicken stock later.

Cut the tomatoes into round thin slices.

Spread some pesto sauce on each boiled chicken piece and put the tomato slice on it.

Sprinkle salt and pepper. Top it with some grated cheese.

Bake in oven for 10 mins till the cheese melts and you see brown cheesy crust on top.

Serve it with salad .

Here the pictures that will help you get better idea how we did it.

 

The inside view 🙂

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Fiery Chicken in Red Sauce

 

Sometimes I miss eating very spicy food although that makes me cry , my face all red and my nose running 😛 but I still enjoy it. This recipe is dedicated to one of those days and similar people like me.

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Preparation time : 15 minutes           Cooking time : 20 minutes

Serves 2 people

Ingredients you will need:

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Chicken boneless  200-250 gms small pieces

Green chili -1 big

Salt – 1 teaspoon

Pepper -1 teaspoon

Turmeric powder-1 teaspoon

Chilli powder 1 teaspoon

garlic cloves 4 finely chopped

yogurt -1 cup

Harissa sauce- 1 tablespoon  ( If you don’t have Harissa sauce at home, you can grind 3-4 red chillies with 4 garlic cloves ,add some water and use that paste)

Tomato paste – concentrated 1 tablespoon

Oil for cooking -2  tablespoons

Coriander for garnishing

Method :

Finely chop garlic and green chili FullSizeRender

Marinate the chicken with salt, pepper, chilli powder,turmeric,yogurt and chopped chili and garlic .Refrigerate for an hour at least.

I kept for 3 hours.

Now heat oil in pan at medium flame,  add the marinated chicken and start frying till chicken looks cooked.

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Now add the tomato paste and cook on low flame,

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Also add harissa sauce . Cover and cook for another 5 minutes.

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Now add the chopped coriander and cook for 5 mins.The curry already looks red by now.

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Your fiery chicken is ready , Enjoy it with steamed rice or naan.

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Murgh kali Mirch -chicken with pepper!

Another chicken recipe – so you all know by now that I love chicken 😛

This one is not so commercially famous  but  tastes so good.It has a mild taste of cream cooked in white and black pepper.

My father’s favorite and I love it too !

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Preparation Time: 15 minutes                     Cooking time :20-25 minutes

Serves : 2 

Ingredients

Chicken 200-250 grams                                                        IMG_7195

1  medium onion ( finely chopped in a chopper)

Fresh Ginger and  Garlic chopped (3-4 cloves ,chopped ginger should be same amount as garlic)

Green chillies 2 pieces (sliced) ,medium hot

Yogurt 1 cup,

Cream for cooking  1 Cup

Salt 1 tablespoon

Cumin Powder  ½ teaspoon

White pepper powder 1 teaspoon

Chili Powder ( 1/4 teaspoon) Depending on your spice level.

1 bay leaf and 4-5 pepper corns.

Oil – 2 tablespoon

Crushed black pepper ,Garam masala 1/4 teaspoon ,chopped coriander leaves for Garnishing

Method: 
Grind onion,ginger garlic as a paste or finely chop them using chopper.
slit each chili into long 4 pieces.
In a wok/pan  heat oil  and  add 1 chili,bay leaf and peppercorns.
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Splutter them for a minute or less.
Add the paste of onion and ginger garlic .
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fry the chopped onions and green chillies. Saute till the onions become light brown.
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Add the spices and fry for a minute, 
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add now chicken and remaining one chili. Sauté for 5 minutes
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Add yogurt now and stir, put the lid on for 3-4 minutes.
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Add now cream and crushed pepper, garam masala and simmer on low flame it for 5 minutes.
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Let oil separate from gravy and become thick, garnish it with coriander .
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Serve hot with chapati or rice .

Chili chicken chinese Style

I don’t know whether to call it Chinese or Indian, but I have always eaten it in India called as Chinese food, I didn’t find anything with that name in menu of Chinese Restaurant abroad I have been to 😀

Presenting you the spicy gravy made with  soy sauce,garlic ,onion ,green peppers and chicken dumplings. I ate it with some fried rice but you can eat it along with noodles too.

Note :It will  fill your kitchen with a nice aroma of soy sauce and you will be so hungry while cooking , it be hard to wait until the dish is cooked and served on plates! 😀 😀

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Preparation time: 15 minutes                               Cooking time : 45 minutes

Serves : 2-3 

Ingredients

for Dumplings :

4 -5 tablespoon all purpose flour.

Chicken boneless (300 gm)

Corn flour ( 2 tablespoon)

1 tablespoon of Soy sauce

1/4 teaspoon chili powder

1/4  teaspoon pepper powder

1/2 teaspoon garlic powder.

1/4rth  teaspoon salt.

3 tablespoon oil for shallow frying Dumplings.

Sauce :

One big onion ( big pieces)                                                IMG_7023

one green pepper medium( chopped big pieces)

one green chili (chopped,small pieces, more as per your taste)

5-6 cloves of cloves finely chopped

few shreds of ginger chopped

2 tablespoon of Soy sauce

1 tablespoon vinegar.

2 tablespoon of thai sweet chili sauce

1/2 teaspoon chili powder

1/2  teaspoon pepper powder

1 teaspoon salt.

one tablespoon ketchup.

Corn flour (2 tablespoon)

sesame seeds for garnishing.

Directions :

We will prepare the dumpling first, so in a bowl add all purpose flour, corn flour, salt,pepper,red chili powder,garlic powder,soy sauce .

IMG_7019Add 50 ml water to make thick paste , you can add more water if you see it is too thick and  not cover all chicken pieces.

IMG_7020Add now chicken pieces to it ,

IMG_7021Keep the pan on medium flame, add oil and start adding chicken piece.

IMG_7022If you see  chicken too visible in dumplings ,add some paste of flour on top of them. Fry them until they turn golden brown. fry all chicken pieces in batch of 4-5 as per your pan size and ability to turn and check them.

IMG_7024Take them out and keep on plate with tissue and absorb extra oil .

Now we will prepare the sauce , 

Add oil to the wok, once heated ,add ginger garlic and chili pieces first.Saute them.Keep some chopped garlic for later when adding water to sauce.

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Once,done add the onion pieces and saute them until they become a bit transparent.

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Add the green pepper at end,since they cook faster and they should not be too soft, a bit crunchy taste better in curry.

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Now,add soy sauce,salt ,pepper,chili powder, thai chili sauce and vinegar.

IMG_7028Add about 200 ml of water into the wok  and add one chopped garlic clove, let it come to a boil.

IMG_7030Take 2 tablespoon of cornflour, mix in 50 ml water , and add to the wok.

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Stir the sauce until you see it become thick.Taste the salt and spice level. You can add more as per your taste. Now add a tablespoon of ketchup to give it a bit sweet taste.You can skip it as well if you don’t like sweet taste in your food.

Add back the dumpling to the sauce  ,cover , put on low flame for 3-4 mins.

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For garnishing add sesame seeds on top and eat it fried rice or noodles.

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Last pic ,from the plate !! It was so good in smell and taste, perfect for a chilly evening dinner.

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Murgh Achari or Achari Chicken ( Chicken in pickled sauce)

If you are bored of regular curries of Chicken, try this one! It has a different tangy taste resembling Pickle(Achaar)  and fast to cook as well , the taste of different seeds used make it so unique! You can opt out  adding garam masala if you don’t want too spicy, the green chilies used are medium spicy in this recipe. Some people also add actual pickle one spoon full, I prefer it simple for dinner .

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Preparation time – 15 minutes                                                                Cooking time – 30 minutes

Serves  2-3 people

Ingredients IMG_6918

Chicken 200-250 grams

1  medium onion ( finely chopped)

Fresh Ginger and  Garlic chopped (3-4 cloves ,chopped ginger should be same amount as garlic)

Green chillies 2 pieces (sliced) ,Depending on hotness of chili

Yogurt 1 cup,tomato Puree or diced tomatoes 1 Cup

Salt 1 tablespoon

Cumin Powder  ½ teaspoon

Turmeric       ½ teaspoon

Chili Powder ( 1/4 teaspoon) Depends on your spice level.

Garam masala ½ teaspoon

Cumin Seeds, Onion seeds, Fenugreek Seeds,Coriander Seeds,Fennel Seeds for frying (1 teaspoon each)

Oil – 2 tablespoon

Garam Masala and Mint leaves for Garnishing

Method: 
Grind onion,ginger garlic as a paste or finely chopped using chopper.
slit each chilli into long 4 pieces),
In a wok/pan  heat oil  and  add cumin seeds ,onion seeds,fenugreek ,coriander,fennel seeds.
Splutter them for a minute or less.
Add the  onion and ginger garlic   paste and chillies
(fry the chopped onions and green chillies. Saute till the onions become light brown.
Add the spices and fry for a minute, add now chicken. Sauté for 5 minutes
Now  tomato paste and salt. Put the lid on and cook the chicken on low flame for 7-8  minutes.
Add yogurt now and stir, put the lid on for another 3-4 minutes.
Add  garam masala and some mint leaves for garnishing .
Serve hot with chapati or rice .
Link for the video —>>Achari chicken

Hariyali Chicken (Chicken in green sauce)

If you love spicy food and green leafy veggies, This is the recipe for you! Hariyali in Hindi means Greenery, Chicken cooked with in paste of green leafy vegetables, I choose spinach,coriander,green pepper and some chillies for the paste ,smells great and taste even better!

Hariyali chicken

                            Preparation Time:15 min                              Cooking Time: 30 mins

Serves:2 people

Ingredients :

Chicken 150 grams
1  medium onion ( finely chopped)
Fresh Ginger and  Garlic chopped (2 cloves ,chopped ginger should be same amount as garlic)
Green chillies 1-2 pieces (sliced) ,Depending on hotness of chili
Green Paste 1 cup( Spinach ,chopped Capsicum,Coriander in  equal quantities grind them together ,I took frozen spinach as I didn’t have fresh ones)
Salt 1 tablespoon
Cumin Powder  ½ teaspoon
Turmeric       ½ teaspoon
Chili Powder ( 1/4 teaspoon) Depends on your spice level.
Garam masala ½ teaspoon
Cumin Seeds for frying (½ teaspoon)
Oil – 1 tablespoon
1 table spoon to tomato paste concentrate
Method: 
Grind coriander leaves, spinach, capsicum  into a smooth fine paste.
Chop finely onion,ginger,garlic.slit each chilli into long 4 pieces),
In a wok/pan  heat oil  and  add cumin seeds , add the chopped onion and ginger garlic  and chillies(fry the chopped onions and green chillies. Saute till the onions become light brown.
Add the spices and fry for a minute, add now chicken. Sauté for 5 minutes
Now add the green paste,tomato paste. Then add 1 cup of water. Put the lid on and cook the chicken on low flame for 10 minutes.
Add  garam masala and salt and cook covered for another 5 minutes on medium heat.
Serve hot with chapati or rice or moroccan bread.
Check for video ->Hariyali Chicken