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

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.

 

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.

Preparation time : 15 minutes           Cooking time : 20 minutes

Serves 2 people

Ingredients you will need:

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 

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.

Now add the tomato paste and cook on low flame,

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

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

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

 

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 !

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

Serves : 2 

Ingredients

Chicken 200-250 grams                                                        

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.

Splutter them for a minute or less.

Add the paste of onion and ginger garlic .

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 and remaining one chili. Sauté for 5 minutes

        

Add yogurt now and stir, put the lid on for 3-4 minutes.

Add now cream and crushed pepper, garam masala and simmer on low flame it for 5 minutes.

Let oil separate from gravy and become thick, garnish it with coriander .

Serve hot with chapati or rice .

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 .

Preparation time – 15 minutes                                                                Cooking time – 30 minutes

Serves  2-3 people

Ingredients 

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

Lamb Korma or Mutton Korma

This weekend ,I had special request from my Husband for Lamb Korma, one of his favorite indian curry so far.

There are different style of korma as you move from region to region in India and Pakistan .

I cook it in different styles too ,depending on occasions, but most commonly cooked in my kitchen is this recipe ,easier than traditional recipes and great to taste!

Preparation Time: 20 min                                                                  Cooking time : 45 -60 minutes

Serves- 2 people

Ingredients 

Lamb/Mutton  200-250 grams

1  big  onion ( finely chopped or paste )

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

Green chillies 1 piece (sliced) ,Depending on hotness of chili

Yogurt 1 cup,

Concentrate Tomato paste 2 Tablespoon.

Salt 1 tablespoon

Cumin Powder  ½ teaspoon

Turmeric       ½ teaspoon

Chili Powder ( 1/4 teaspoon) Depends on your spice level.You can add more if you like.

Garam masala ½ teaspoon

Coriander powder 1 teaspoon.

Cumin Seeds,(one teaspoon)

Peppercorns(4-5)

Clove(1-2)

Cardamom (2)

Black Cardamom(1)

Cinnamon Stick(one small piece,half an inch)

Oil – 2 tablespoon

Garam Masala and chopped coriander leaves for Garnishing

Method: 

1. Grind onion,ginger garlic as a paste or finely chopped using chopper.
2. slit  chilli into long 4 pieces.
3. In a wok/pan  heat oil  and  add whole spices first,
4. Let them splutter them for a minute or less.
5. Add the  onion and ginger garlic   paste with chilli pieces.
6. fry  till the onions become light brown.
7. Add all the powdered spices now, and fry for a minute,
8. add now Lamb pieces. Sauté for 5-7 minutes.
9. Now  tomato paste and salt. Saute for 5 minutes till oil start separating a bit from curry.
10. Put the lid on and cook it on low flame for 10-15  minutes. Check in between if its not getting stuck to bottom of pan.
11. Add yogurt now and stir, put the lid on for another 10 minutes.
12. (You can check now, if lamb pieces are soft enough for you to eat, Some people like them too soft, so they add a little water 50 ml and cook for another 10-15 mins or until they come up really soft as per their liking)
13. Add  garam masala and some chopped coriander leaves for garnishing .
14. Serve hot with chapati or naan or rice

——-> Watch the video

Tip : ( If you don’t have whole spices like clove and peppercorns ,cardamoms, you can add one teaspoon full of garam masala along with spices at step 7 and omit the step 3 n 4 )

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!

                            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

Butter Chicken -Quick n Easy Recipe

Well , If you are a lover of Indian food then you definitely love this dish, called Butter Chicken,or  Murgh Makhani,

The creamy taste of curry with soft chicken , tinge of tang and aroma of spices, easily makes home in everyone’s heart,

This is my quick on the go Butter chicken recipe for which you do not have to work hard much.There are many recipes which involves a longer process of marinating chicken or grinding cashews,tomatoes etc!

I am very lazy person, and  I try to cut down some extra  calories too from food,  without much compromising on taste so here is my quick recipe .( Video link at bottom of post)

Butter chicken

Ingredients you will need:

Chicken boneless  250-300 gms

Oil for cooking -2  table-spoon.

Butter -One tablespoon full.

Salt – 1 teaspoon

Pepper -1 teaspoon

Turmeric powder-1 teaspoon

Chilli powder 1 teaspoon  ( up to your taste; you can put half or even less if you don’t eat spicy)

Cumin powder-1 teaspoon

Garam Masala Powder- 1 teaspoon

Fenugreek dried leaves -1 teaspoon

Onion-one medium size

garlic cloves 4-5

ginger( take same amount as chopped garlic)

Tomato puree – 1 cup medium size

Thick cream for cooking -1 cup medium size

Coriander for garnishing

Preparation time : 15 minutes           Cooking time : 30 minutes 

Serves 2-3 people

Method :

Sprinkle some salt,pepper,cumin and chili powder on chicken , mix and keep aside.

Chop the vegetables(onion,garlic,ginger) in a chopper/grinder  into a paste.(You can also finely cut them ,as you prefer)

Now add chicken to the wok and put one tablespoon of butter, saute on lo flame, till you see chicken cooked on both sides.Take out the chicken pieces.

Now heat oil in pan at medium flame,  add the paste of ginger garlic and onion.Fry  until you see the paste becoming a bit brown.

Start adding spices : salt, pepper, chilli powder,turmeric, .Saute for a minute then add tomato puree.

Once you see oil separating from gravy, add the chicken and cook on low flame, add cream ,fenugreek leaves  , garam masala powder, cover it over low flame for 10 minutes.

Once you see oil over the curry, and if it is too thick for you, add a little water ,add one tablespoon of ketchup and mix in curry. Cover for another 5 minutes.

Turn off the flame ,you can now add the chopped coriander and top it with some cream.

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

For Video click this link ->  Butter Chicken

Chicken Tikka Masala Karahi Style

This recipe is especially for  people who likes to do Chator ( in Hindi, used for love of eating road side street food or other  spicy food )

We both  love to innovate ,blend,modify various recipes so here is one of them from our kitchen.

It is actually a blend of kadahi chicken and chicken tikka masala.( very famous Indian dishes)

Ingredients you will need:

Chicken tikka Masala ( from Indian store ) to marinate the chicken overnight or at least  4 hours.

Chicken boneless  200-250 gms

Oil for cooking -2 big table-spoon.

Spices we need 

Salt – 1 teaspoon

Pepper -1/2 teaspoon

Turmeric powder-1 teaspoon

Chilli powder 1 teaspoon  ( up to your taste; you can put half or even less if you don’t eat spicy)

Tamarind sauce or paste( one big tablespoon if paste, in case of sauce  use two ) This also you can get from Indian store , I think Mexican also use it .

Soya Sauce – One tablespoon ( I use light one, if you have thick one – use half a table-spoon)

Veggies needed :

Green pepper one medium size

Onion-one medium size

garlic cloves 4-5

ginger( take same amount as chopped garlic)

One green chilli (optional)

Tomato puree – 1 cup medium size

Coriander for garnishing

Preparation time : 15 minutes           Cooking time : 25-30 minutes 

Serves 2 people

Method :

Marinate the chicken  in chicken tikka masala overnight preferably or 4 hours in refrigerator ,

use 2 big tablespoon of paste .

Chop the vegetables(onion,garlic,ginger,green pepper ,chilli,coriander)  into small pieces .

Heat oil in pan, add ginger garlic first, saute for a minute and then add onion and chili.

Fry the chopped onion ,garlic, ginger until you see them turning a bit brown,  Start adding spices : salt, pepper, chilli powder,turmeric, .Saute for a minute then add tomato puree.

Once you see oil is separated from gravy, add the marinated chicken and cook on low flame till you see chicken starting to look fried on both sides, add soy sauce to it and cook it a bit more and then add green peppers, tamarind sauce ,cover it over low flame for 10 minutes.

Once you see green pepper soft,and oil over the curry,you can now add the chopped coriander and mix into pan.Turn off the flame , Your chicken tikka masala karahi is ready , you can enjoy it with steamed rice or naan.

http://www.magisto.com/album/video/OSV7TVFQFUM9Py4GDmEwCX19?l=vsm&o=i&c=e ( a short video )

(P.S: I can eat a lot spicy sometimes so don’t copy me :D:D  put it according to your spice level)