Chicken Rashida

Servings:4

Ingredients

• Chicken, 700gm
• Egg, 2
• Poppy seeds, 2 tbsp
• Cashews, 5-6(whole)
• Yoghurt, 100 gm
• Onion, 1 medium
• Ginger-garlic-onion paste,4 tbsp ( 1 small onion, 8 garlic cloves, 1" ginger)
• Tomato puree, 1/2 cup
• Dry red chillies, 2 
• Garam masala powder( blend 5 white peppercorns, 5 black peppercorns and 1 tsp shahjeera along with the garam masala powder)
• Coriander powder, 3 tsp
• Cumin powder, 1 & 1/2 tsp
• Green chiles, 5
• Ghee, 1 tbsp
• Refined oil, 6 tbsp
• Salt to taste
• Turmeric powder, 2 tsp
• Kashmiri red chilli powder, 2 tsp
• Kasuri methi, 2 tsp

Method

1. Preparation:

• Soak poppy seeds and cashews the night prior to cooking. In case you missed that step, in a pan add 1/2 cup of water. Give a quick boil to the poppy seeds and cashews. Cool it down and blend it with yoghurt.

• Whisk eggs in a seperate bowl.

       2. Cooking

• Add oil to the pan. Temper with dry red chillies. Add 1 tsp sugar to oil, it will help to elevate the colour of the dish as well as balance the acidity. Add nicely chopped onion and cook until they become transparent. Add ginger garlic paste, green chillies and saute over low flame. 

• As sauteing is done, add coriander powder, cumin powder, garam masala powder, red chilli powder, turmeric powder and toss. Keep the flame low. Sprinkle some water. Add tomato puree to it and cook for 3 minutes over low flame. 

• Add chicken, give it a good stir and cover with a lid. Cook over low flame until chicken is tender.

• Add the cashew and poppy seeds paste and cook for another 3 mins. 

• Now make space in the middle of the pan , pour half of the egg and combine well. Then add the rest of it and combine again. Cook for o3-4 mins.

• As it is done, mix ghee and a pinch of garam masala powder. Drizzle over chicken. Crush kasuri methi in between your palms and sprinkle on the top of it. Keep covered for 5 mins. 

• Garnish with fried cashews. Now it's ready to serve. Serve with roti, paratha, plain rice, yellow pulao

Other recipes for you to try out:

Achari Chicken

Kathal ki Tikki

Mutton Curry

Chilli Chicken

I am really confused about origin of chilli chicken. Since my childhood I have heard people saying it belongs to chinese cuisine and it is supposed to be the first dish to come in mind while ordering for chinese food. But, as I google searched, it said "Place of origin: India". So, I think it's better to focus on food rather discussing on CHILLI CHICKEN'S native place.

I miss the chopsticks. I dont have them, otherwise the pair could make it a complete picture

Cuisine: Indo-Chinese
Servings: 4
Ingredients:

• Boneless chicken, 750 gm (It's fine if you opt for chicken with bone)
• Capsicum, 1
• Onion, 2
• Garlic cloves, 8
• Ginger, 1/2 inch
• Celery, chopped, 3 tbsp
• Green chili, 2
• Soy sauce, 3 tbsp
• Chilli sauce, 4 tbsp
• Tomato sauce, 1 tbsp
• Vinegar, 1 tbsp
• Ajinomoto, 1/2 tsp
• Black powder, 2 tsp
• Cornflour powder, 2 tbsp
• Paprika/ Kashmiri red chili powder, 2 tsp
• Egg, 1
• Refined oil/Olive oil, 4 tbsp for frying chicken+4 tbsp for gravy
• Salt to taste

Method:

For Chicken:

  1. Wash chicken pieces well and pressure cook with 1 cup water. Save the stock to prepare the gravy. I pressure cooked the chicken to avoid deep frying. If you want to deep fry the chicken, skip the step of pressure cooking and move to the step below.

2. Marinate (cooked/uncooked) chicken pieces with salt, paprika, egg, black pepper powder(2 tsp), cornflour powder(1 tbsp) for 30 minutes.

3. In a pan add 4 tbsp oil and shallow fry the marinated chicken, or, as I have said above you can deep fry them. Transfer the chicken pieces to a paper towel.

For Gravy :

1. Chop onions, garlic cloves and green chilies. Chop ginger roughly. Slice capsicum. In a pan heat 4 tbsp oil. Add onion, garlic and ginger, seasone with salt. Add capsicum and cook for 2 minutes. The capsicum pieces should retain some crunch. In the mean time mix soy sauce, chilli sauce, vinegar, tomato sauce, remaining cornflour powder and black pepper powder, salt to taste and sugar. Mix well with a fork to remove lumps of cornstarch.

2. Add ajinomoto and chopped celery, green chilies; leave some celery to garnish. Add in the sauce mixture and cook for 1 minutes. Lower the flame, as the sauce mixture and cornstarch tend to cook fast. Add chicken pieces and combine well. Now add Chicken stock and let the gravy turn semi thick.

3. Remove from flame and  transfer to a serving bowl. Garnish with chopped celery and serve.

Serving suggestions: Yellow Pulao, Fried rice

Tweet

You may also like:

Chicken Burger Sandwich

Baingan Aloo Chokha

Gobi/Cauliflower manchurian

Andhra Chicken Curry / Kodi Kura

Servings: 4
Cuisine: Andhra

Ingredients:

• Chicken, 500 gm, cut into medium size pieces
• Poppy seeds,2 tbsp
• Cashew, 2 tbsp
• Coconut milk, 1/2 cup
• Onion, 1 medium, finely chopped
• Tomato, 1/2, chopped
• Ginger paste, 1 tbsp
• Garlic paste, a little more than 1 tbsp
• Curry leaves, 1 handful
• Red chili powder, 1 tsp
• Turmeric powder, 1 tsp
• Coriander Powder, 1 tbsp
• Garam masala Powder, 2 tsp
• Salt to taste
• Whole cinnamon, 1"
• Small cardamom, 1
• Cumin seeds, 1 tsp
• Coriander leaves (Cilantro), finely chopped,2 tbsp
• Refined oil, 4 tbsp

Method:

1.Turn poppy seeds and cashew into a fine paste. Keep aside.

2.In a pan heat oil. Temper with whole cinnamon, cardamom and cumin seeds. As they stop spluttering add curry leaves. Add chopped onion. Season with salt and cook until become transparent. Add chopped tomato and cook until become mushy.

3.Now add ginger-garlic paste. Cook for 1 minute. Add chicken pieces, turmeric powder, salt, red chili powder and cook on high flame for about 2 mins.

4.Now lower the flame and cover with a lid. Cook until chicken is soft and tender.

5.Remove flame and add poppy seeds-cashew paste. Cook for a minute or two and then add coconut milk. Let the gravy become thick. 

6.Sprinkle coriander leaves and serve.

Serving Suggestions: Roti, Paratha, Plain rice, Yellow Pulao

You may also like:

Methi Prawn

Stuffed Pomfret

Tweet

Powered by eRecipe.com

Quick Chicken Curry

If you are tired enough on weekend and doesn't want to spend your quality time much in the kitchen then this recipe is surely a rescuer for you. The spices are to blow off your mind beside allowing you to resting yourself and spend the rest of the day on couch watching a scheduled movie or immerse into your favourite book. You can also make this dish and serve with roti, steamed rice  or paratha on weekend gatherings of your friends.

Ingredients(6 servings):

1. Chicken , 1 kg
2. Onion, 3, chopped
3. Garlic cloves, 8
4. Ginger, 1"
5. Tomato, 1 , sliced
6. Green chillies, 4-5, slit from middle
7. Coriander powder, 2 tbsp
8. Garam masala powder, 2/3 tbsp
9. Turmeric powder, 2 tsp
10. Kashmiri red chilli powder, 2 tsp
11. Salt to taste
12. Sugar, 2 tsp
13. Curd, 2 tbsp
14. Mustard oil, 6 tbsp
15. Whole dry red chilli, 1
16. Cumin seeds, 2 tsp
17. Bay leaf, 1
18. Chopped coriander leaves, 2 handfull

Methods:

In pressure cooker heat oil. Temper oil with bay leaf, red chilli and cumin seeds. After the smoke comes out add blended spices.*

*Blend ginger, garlic, onion and all powdered spices together.

After sauteing the masala for a minute add sliced tomato, green chillies, sugar, salt to taste and curd. Wait till the tomatoes turn soft.

Add 2 tbsp water and wait till the oil seperates. Wash chicken pieces and combine with spices. Cook for 2 mniutes.

Add 2 cups of water and close the lid of cooker. Cook upto 4 whistles and remove from flame. Wait untill the cooker lid loosens. Check if the curry is thick, otherwise bring it to boil untill it thickens. Remove from flame and spread chopped coriander leaves.

Serve with Hot steamed rice, Luchi , paratha.

Garlic Chicken

This recipe involves very few ingredients that are easily available at your home and also low in calorie content.This is so easy to make. So, immerse into the flavour of roasted garlic and chicken. 

Ingredients(4 servings):

1. Chicken, 500 gm
2. Garlic cloves,6
3. Black pepper powder,2 tsp
4. Turmeric Powder, 1 tsp
5. Salt to taste
6. Sugar,1 tsp
7. Lime juice, 2 tsp
8. Whole dry red chilli,1
9. Olive oil, 4 tbsp

Methods:

In a pan heat oil and temper the oil with whole dry red chilli. Roast garlic cloves before peeling ,over direct flame. When the cloves start changing colour remove from flame, rub the skin and slice them. Add into oil.

Marinate chicken pieces with salt,black pepper powder, turmeric powder and 1 tsp butter ,30 minutes prior to cooking.Keep inside refrigerator after marination.

After you add garlic into oil add chicken pieces and cook covered on medium flame. Stir in the middle. If you see the chicken is sticking to pan sprinkle some water.

After the chicken turns soft, add 2 small cups of water. Check the saltiness, add salt according to your taste if you need and add sugar to balance the acidity.

Serve with steamed rice or bread.