Murgi ka Salan

Murgi ka Salan

A must try recepie which is a favourite in my house with the kids and their dad. The divine smell of the salan will pull all the family to the lunch /dinner table without any difficulty and im sure the polished plates will speak for them self. This curry is bone -in and hence has its extra flavour , which most boneless curries will not have. Also the Browned onions(barista) gives its own distint sweet flavour and amazing taste to the salan curry.

Do give this a try and let me know how you and you family liked it.

 Ingredients:-

1. 6 big onions
2. 1/2 cup oil
3. 1whole garlic
4. 1inch ginger
5. 4green chillies
6. 1bunch corriander leaves
7. 1/2tsp haldi
8. 11/2tbsp kashmiri chillie powder
9. 1/2 tbsp chillie powder
10. 1tsp chicken masala (sunday masala)
11. salt to taste
12. 1kg cleaned and cut chicken ,bone-in and skinless
13. 2large potatoes chopped in big chunks
14. 1cup water(more if needed)
15. corriander leaves to garnish
16. Sliced Boiled Eggs (2nos) for garnish

Recepie:-

1. Chop 6big onions n fry till brown(v. Important) in half cup oil,
2. Add to this a paste of 1whole garlic, 1inch ginger around 4green chillies n half bunch coriander  leaves with stems...  Keep frying till it's well done n color changes,
3. Add to this half tsp haldi powder and 11/2 tbsp Kashmiri chillie powder and half spoon red chili powder , little garam masala, n 1tsp chicken masala (or Sunday masala), fry little 
4. Add 1kg cleaned chicken n large chopped potatoes (optional) to this n continue to fry till well coated with masala, after few minutes cover n cook without adding water on medium flame for 15 mins , stirring In between...
5. Now add salt to taste (around 1 tbsp refined salt).
6. Now add 1 cup water, give a good mix , cover and bring to a boil , then Lower flame to simmer for 15 mins ...
7. Garnish with coriander leaves n boiled eggs... Serve hot ... With ghee rice...

Butter Chicken

Butter Chicken

 

 

 

Ingredients :-

1. 10-12 kashmiri chillies or 3 tbsps kashmiri chili powder ( add more if needed , as i use whole chillies)
2. 1tsp corriander powder
3. 1tsp jeera powder
4. 1/2tsp garam masala powder
5. 1 tbsp kasuri methi.
6. 1tbsp Salt.
7. 1/2tbsp sugar.
8. 1tsp white pepper powder
9. 1/2 cup wipping cream/cooking cream/thick cream ( low fat version can use 1/4cup whole milk)
10. 3tbsps ghee or oil.
11. 2tsps ginger-garlic paste
12. 1kg chicken (wash, clean ,cut and grilled ) check grilled chicken receipe indian style and make it bone less and shreded/ or simply use store brought 2 plates chicken tikka or 2 portions tandoori and shreaded .
13. 200gms tomato puree( 2 tomatoes)
14. 250 grams fried onion paste( saute fist and paste)
15. hand full of cashew nuts soaked in waster n made into a paste
16. 10-12 Cashew nuts halved and toasted in ghee. 
17. Few Raisens
18. Candid cherries 10 grams
19. Dried cranberried 10 grams

Method:-

• Heat oil / ghee and fry the ginger-garlic paste.
• Add the kasuri methi and chilli powder(if ur using paste add  it little later to kasuri methi  not together) fry for 2-3 mins till the raw smell disappears.
• Add the tomato paste.Fry well.
• Add the dhaniya ,jeera powder and white pepper powder. fry till oil leaves.
• Add the ckicken and fry little tille the masala is coated.
• Add the cashewnut paste and mix well
• Add the salt and mix.
• Add little hot water , cover and cook till its all well combined.
• Add the sugar and mix.
• Add the cream.
• Add the cashewnuts, candid cherries, cranberries, raisens.
• Garnish with corriander leaves , cream n the dry fruits used earlier.
• Serve hot with nan or roti/rice or pulao or ghee rice.

 

 

Grilled chicken indian style

Grilled chicken indian style

 

Ingredients:-

1. 1kg chicken (washed, cleaned , cut into medium sized pieces , skinless and with deep cuts (scored), with bones in)
2. 3-4 tbsps of shan chicken tandoori masala.
3. 1cap full of white vinnegar.
4. 1cup thick yogurt for marination.
5. 1tbsp of ghee
6. 1pinch Garam masala
7. butter/ghee for basting
8. Onion rings for garnish

Method:-

• Marinate the chicken in the spices (i.e. tandoori masala and garam masala)
• leave for 30 mins minimum.
• Add the vinnegar , yogurt and ghee .
• Mix well and marinate for atleast 24-48 hours( longer the better) in fridge.
• Preheat oven at 200degrees along with the grill rack.
• Now place the ckicken pieces on them and grill for about 40-45 mins(varies from oven to oven), keep an eye and dont let it burn, if needed turn over once in between and bast with the ghee or butter as needed .
• Check if the ckicken is cooked by inserting a tooth pick or knife.
• If you are using gas oven it will get black edges if you use convection you have to use grill mode for the blackening effect.
• Remove and apply some ghee /butter.
• If you like the smoked flavour just need to remove the grilled chicken pieces and in between keep a katori , burn some charcoal (or he smoke less onces are also good n easily available in malls) and pour some ghee over it . cover qickly and leave for 5 mins .
• Garnish with onion rings. corriander leaves.
• Serve hot.
 
 
 

 

Methi Chicken(Methi Murgh)

Methi Murgh

 

Ingredients:-

1. 2onions
2. 7-8 garlic cloves
3. 1inch ginger piece
4. 5 green chillies
5. 1kg fresh chicken( cut , clean , remove skin n make small pieces to get about 800 grams after cleaning)
6. 1cup curds
7. 1tsp corriander powder
8. 1/2 tsp haldi powder
9. 1tsp red chilli powder
10. 5-6 green cardimoms
11. 1maze flower
12. 1inch cinimon pieces
13. few pepper corns
14. 1bay leaf
15. 1tsp ghee
16. 1/2 tsp cumin seeds
17. 2 bunches of fresh methi leaves
18. salt to taste 
19. 2 tbsp fresh cream
20. 5-6 cashewnuts
21. garam masala powder
22. corriander leaves for garnish
23. 1 tbsp ginger juliennes
24. 1cup curd (optional)

Method:-

1. Grind 2onions,7-8 garlic cloves,1inch ginger piece n 2 green chillies.
2. Marrinate 800 grams chicken (cut into small bone in pieces) with 1cup curd,1spoon corriander powder,1/2 spoon haldi, 1spoon chilli powder, 5-6 green cardimoms, 3 black cardimoms, 1 maze flower, 1inch cinimon  stick broken into bits, few pepper corns,1 bay leaf, 1tsp ghee and mix well and keep aside atleast 20 mins.
3. in oil fry cumin seeds , then add onion paste, fry well till its done well.
4. to this add 1 bunch of finely chopped methi leaves and 1 bunch of only methi leaves (uncut).
5. saute for 5 mins or so .
6. now add the 3 green chillies slit in length wise and mix well.
7. Add chicken along with the marrination , mix well , cover and cook stirring in between (no need to add water),if chicken pieces are big add curd and cover cook (using a heavy weight over the lid/dum) 
8. Once chicken is cooked well add salt and cashew paste (5-6 cashews ground to a fine paste) n mix well.
9.  Add little cream n mix well.
10. Sprinkle add a pinch of garam masala( i didn't).
11. Garnish with ginger julienne n corriander leaves.
12. Serve fragrent hot methi murg with rice /roti /chapatis.

Grilled Chicken

Grilled Chicken

This recepie was created accidently , by me when my elder son was demanding for grilled chicken ,and I was simply resistant to let him eat out . Its very simple and needs pre marination. For me I had marinated chicken thinking i will make some chinese dish which is bone in for a change , but that didnt happen , I modified the marination to get this yummy , home made grilled chicken.

So lets start now, hope you too will try it out.

 

 

Ingredients:-

1. 1kg chicken with bone in (prefrably skin on if you like crispy outer texture, i have used skinless)
2. 1/2 tsp red chilli powder
3. 1/2 tsp ginger - garlic paste
4. 1tsp Soy sauce
5. 2 tsp barbeque sauce
6. 1/2 tsp ketchup
7. Salt  in very little( to adjust to the salt in the sauces)
8. 1tbsp Corn flour
9. pinch of pepper powder
10. oil to brush while grilling

Method:-

1. Marinate chicken for over night using all ingredients except cornflour and oil .( I marined in every thing except barbecue sauce for over night , just added it about 15-20 mins before grilling) 
2. Now add the corn flour and mix well
3. Pre-heat the convection oven at 180 degrees for 5 mins
4. place the chicken pieces on the grill and place it in the oven for 10-12 mins.
5. Open and brush oil ,grill for 5 mins,
6. Now turn over n brush oil and let it grill for another 10-15 mins.
7. Check if it is done using a tooth pick
8. Serve hot with finely sliced onions and sauce of your choice.