Chicken

Cardamom – Ginger chicken

This has a very strong smell of cardamom. This is a dry dish. I have done some modifications to the original recipe. It came out very delicious.

Ingredients:
Boneless chicken ½ kg
Cumin seeds 1 tea spn
Tomato 1
Onions (Sliced and fried golden crisp) 1 big
Curds 1 cup
Ghee/Oil 1 tbl spn
Ginger 2” piece
Garlic 4-5 cloves
Coriander powder 1/2 tea spn
Cumin powder ½ tea spn
Chilli powder ½ tea spn
Cardamoms 3
Salt

Method:
Grind together ginger, garlic, coriander powder, cumin powder, chilli powder, and cardamoms. Apply this ground masala and curds to chicken and keep aside for ½ an hour.
Heat ghee/oil and add cumin seeds. When they start spluttering, add chicken with the masala. Add finely chopped tomatoes. Cover and cook till chicken is completely done and gravy is completely absorbed.
Serve garnisheed with fried onions.

Serves : 4
Preparation time : 30min

Cardamom – Ginger chicken Read More »

Biryani (chicken or veg) – Belgaum style

I donno the origin of this biryani. I learnt it from the cook(aapa) of my pachi’s house in Belgaum. I guess this is a traditional muslim dish. But for vegetarians my pachi uses vegetables(mainly potatoes) instead of chicken.

Ingredients:
Basmathi rice 2 cups
Chicken 1/2 kg
or Potatoes(you can even add cauliflower,carrot, beans along with potato) 3-4 Onions 2
Coriander leaves 15-20 strands
Mint(pudina) leaves 10
Green chillis 5-6
Ginger-garlic paste 2 tea spn
Curd 2 tbl spns
Food color(orange or yellow) a pinch
Biryani masala 1 tea spn
Salt
Oil 2 tbl spns
Ghee 2 tbl spns

If Biryani masala is not available or if you wish to use fresh masala, then dry roast the following and make powder.
Cloves 6-7
Cinnamon 2″ piece
Cardamom 2
Poppy seeds 2 tea spns
Nut meg(Jayphal) 1 small piece

Method: Cook the rice with 2 drops of oil and salt(Oil doesn’t allow the grains to stick together) in around 1:3 water for 10min. (Rice should be only half cooked). Drain the water. Grind coriander leaves, green chilies, mint leaves, ginger-garlic paste, 1/2 onion to a fine paste. Add this paste, salt and curd to chicken or vegetables and keep it aside to marinade. (chicken should marinade for about half an hour to one hour. Vegetables need not be marinated).
Cut the onions into thin long pieces. Heat oil & fry them till they turn brownish. Separate out the oil from onions.
Heat the oil(left out from frying the onions) in a heavy bottomed pan. Add the marinated mixture along with chicken, salt(add less salt because it is already added to rice), 1/4th of the biryani masala. Spread a thick layer of rice. Then spread a layer of onions, biryani masala, color(mixed in water). Again add a layer of rice & repeat the procedure given in this paragraph till all rice, onions, biryani masala, color is added. From above add ghee. Add 1/2 cup water. Close the lid & cook on low flame for about 10-15minutes. Then remove the flame & let it cook on the heated stove(without flame). Serve hot.

Updated on Sep 15: Today I tried the biryani with Shaan Biryani masala instead of home mase masala. It came out very well.

Serves : 4
Preparation time : 45min – 1hr

For step by step instructions, click here. This tastes great with chicken gravy.

Biryani (chicken or veg) – Belgaum style Read More »

Coriander chicken

Ingredients:
Chicken(Boneless) 1/2 kg
Onion(finely chopped) 1 large
Coriander powder 1 tea spn
Chilli powder 1 tea spn
Curd 2 tbl spns
Ginger-garlic paste 1 tea spn
Oil
Coriander leaves
Salt

Method:
Cut the chicken into big cubes. Marinate with curd, ginger-garlic paste. Keep aside for 30 minutes.
Heat oil and fry onions till onions turn slightly brownish. Add marinated chicken. Fry for 2 minutes. Add chilli powder, salt, a little water. Cover & cook. When almost done, add coriander powder and cook till completely done. Garnish with coriander leaves and serve hot.

Serves : 5
Preparation time : 30min

Coriander chicken Read More »

Scroll to Top