Chicken Ghassi

Adapted from Sanjeev Kapoor

Ingredients

Mustard seeds – ½ tsp

Curry leaves – 10 to 12

Garlic chopped – 4 cloves

Onion chopped – 1 medium

Oil – 2 Tsp

Tamarind pulp – 1 ½ Tsp

Fresh coconut milk – ½ cup

For marination

Chicken – 800 gms

Ginger garlic paste – 1 Tsp

Turmeric powder – ½ tsp

Lemon juice – 1 ½ Tsp

Salt to taste

For paste

Grated fresh coconut – 1 cup

Cumin seeds – 1 tsp

Peppercorns – 10

Coriander seeds – 2 Tsp

Fenugreek seeds – ¼ tsp

Red chillies dry – 4

Oil – 1 Tsp

Onion chopped – 1 medium

Water – ¼ cup

Method

For marination

In a bowl add chicken, ginger garlic paste, salt, turmeric powder, lemon juice and mix well.

Leave it aside for 1 hour.

For paste

In a pan dry roast the coconut for 5 mins on medium flame. Transfer it to mixi jar.

Add oil to the pan, add one by one ingredient listed under paste. Fry for 2mins.

Transfer it to the same mixi jar. Add onion, water and make it to smooth paste.

For gravy

Heat oil in a wide pan, add mustard seeds and allow them to crackle.

Add curry leaves, garlic, onion and mix well. Leave it until oil changes to brown color.

Add marinated chicken and mix well for 2 mins. Add ground paste and water (¼ cup).

Let it cook until ¾ . At this stage, add tamarind pulp, coconut milk and mix well.

Let it cook. We need thick gravy. Don’t overcook.  Serve with roti or rice.




Related Quick Links:

• Methi Chicken
• Butter Chicken
• Chicken Korma
• Green Chicken

Linking to:

Vimitha's Hearty and Healthy,
FR Event - Bookmarked Recipes hosted by Pallavi.

     

Methi Chicken

Ingredients

Chicken – 2 ½ lbs (or) 1 Kg

(Washed and cut into medium sized pieces)

Methi leaves (menthi aaku) – ¼ cup

Onion large- 1 (sliced, saute in a 1 tsp of oil till brown and cool)

Tomato – 1

(Grind into paste)

Ginger garlic paste – 1 tsp

Red chilli powder, salt to taste

Curd - 3 tsp

Turmeric powder – ¼ tsp

Garam masala powder – ¼ tsp

Green chilli paste - 4

Method

                Make a paste of browned onions and curd. Keep aside.  Heat 3 tsp oil in a vessel, add methi leaves and saute till they turn crisp. Remove and keep aside. Heat the remaining oil in a vessel, add onions and saute for 3-4 minutes. Add ginger garlic paste and saute. Add tomato puree, onion – curd paste, methi leaves, turmeric powder, red chilli powder and cook for another 5 minutes. Add the chicken pieces and combine well. Cook on medium high flame for 3-4 minutes. Reduce flame, place lid and let the chicken cook till three fourth done. Add garam masala, cashwenut paste and mix well. Cook till the chicken turns soft. It should be thick creamy gravy. Turn off heat and serve hot with rice roti.   

Linking to:
Vimitha's Hearty and Healthy.

Hyderabadi Chicken Biryani

Ingredients

Finely chopped onion – 2 cups

Ginger garlic paste – 1 tsp

Pudina – ½ cup

Coriander leaves – ½ cup

Lime juice – ½ piece

Food color / Saffron strings soaked in milk.

Butter – ½ stick

Oil – 3 Tsp

For chicken marination

Chicken – 2 lbs / 1 kg

Ginger garlic paste – 2 tsp

Turmeric powder – 2 tsp

Red chilli powder – 4 Tsp

Green chillies – 5

Garam masala – 1 tsp

Coriander powder – 2 tsp

Lime juice – 2 tsp

Salt to taste

Marinate chicken and leave it for 2 hours.

For rice

Rice – 3 cups

Water – 5 cups

Whole garam masala – 2 Tsp

Salt to taste

Method

For rice

1. Wash the rice and soak it in water for 30 mins.
2. In a bowl add water and bring it to boil.
3. Add whole garam masala, drained rice, salt and cook until ¾ done.

For chicken

1. In a pan heat butter and oil.
2. Add onion and fry till it becomes brown color.
3. Take some fried onions and keep it aside.
4. Add ginger garlic paste to the onion pan and fry for 2 mins.
5. Add marinated chicken and mix well.
6. Cover it with lid and cook until half cooked.

For Biryani

1. In a heavy bottomed pan, Add drained and cooked rice for bottomed layer.
2. Above that add cooked chicken, above that fried onion pieces, pudina leaves, coriander leaves.
3. Above that cooked rice, chicken, fried onions, pudina, coriander leaves.
4. The upper layer must be rice. Sprinkle dissolved food colour / saffron milk.
5. Cover it with lid. Attach the lid and pan with Wheat flour dough.
6. By this way it can’t release steam.
7. Cook on low flame for 30 – 45 mins.
8. After 30 mins remove the lid, Mix well. Serve.

Linking to:
Cook like a Celebrity Chef event by Food Corner.

  

Butter Chicken

Ingredients

For Marination

Boneless chicken – ½ kg

Ginger garlic paste – 1 tsp

Red chilli powder – 3 tsp

Garam masala – 1 tsp

Turmeric powder – 1 tsp

Curd – 3 tsp

Salt to taste

For paste

Chopped tomato – 1 cup

Chopped onion – 1 cup

Ginger garlic paste – ½ tsp

Green chilli slits – 5

Whole garam masala – 2 tsp

Oil – 2 tsp

For gravy

Butter – ½ stick + ¼ stick

Oil – 1 tsp

Tomato ketchup – 2 tsp

Heavy cream – 2 tsp

Kasoori methi powder – ½ tsp

Coriander powder – 1 tsp
Saffron (3 strings) soaked in milk (2 Tsp)

Method

For paste

1. Heat oil in a pan, add onion and fry until it becomes translucent.
2. Add ginger garlic paste and fry until raw smell goes.
3. Add green chillies, whole garam masala and fry for 2 mins.
4. Add tomato and cook for 5 mins.
5. Switch off the flame. Cool it.
6. Transfer it to a jar and make smooth paste.

For chicken

1. In a bowl marinate chicken with ingredients listed under marination.
2. Leave it for 1 hour.
3. Heat butter (¼ stick), oil in a pan and add marinated chicken.
4. Cook until the chicken is half cooked.

For gravy

1. Heat remaining butter in a pan add ground paste and let it boil for 5 mins on low medium flame.
2. Now add cooked chicken and let it cook.
3. Add Saffron milk, coriander powder, kasoori methi, heavy cream, ketchup and cook for 5 mins.

Note:

1. For gravy preparation, keep the low medium flame for entire process.
2. While cooking chicken, don’t add water.

Linking to:
Cook like a Celebrity Chef.

Tandoori Chicken

Ingredients

Chicken leg pieces – 4

Oil – 3 Tsp

For marination

Ginger garlic paste – 2 Tsp

Turmeric powder – 1 tsp

Red chilli powder – 4 Tsp

Garammasala – 1 Tsp
Lime juice - 2 tsp

Curd – 3 Tsp

Salt to taste

Method

1. Wash the leg pieces and make slits on pieces.
2. In a bowl add all marination ingredients, chicken and mix well. Leave it for 1 hr.
3. Preheat oven to 425⁰C. Line the tray with silver foil. Apply some oil to the foil.
4. Arrange the chicken pieces and keep it in the oven 40 - 45 mins.
5. After 20 mins turn the pieces and spray some oil.
6. Again grill for 20 mins. Remove from oven.

Linking to

EP Series Garlic or Turmeric hosted by Viya.

               

Chicken Gravy

Ingredients

Chicken – ½ kg

Chopped onion – 1

Ginger, garlic paste – 3 tsp

Red chilli powder – 3 Tsp

Garam masala – 1 tsp

Turmeric powder – 1 tsp

Curry leaves – few

Pudina leaves – 4

Lime juice – ½ pieces

Butter – 2Tsp

Oil – 4 Tsp

Salt to taste

For paste

Chopped onion – 1 ½ cup

Green chilli – 4 to 5

Cloves- 5

Cinnamon stick – small piece

Coriander seeds – 2 tsp

Cashwenut – 4

Gasa gasalu / khus khus – ¼ tsp

Salt to taste

Method

                  In a bowl add chicken, ground paste, ginger, garlic paste (2 tsp), red chilli powder, garam masala, turmeric powder, salt, lime juice and mix well. Marinate it for 40 – 60 mins.

                  

For paste

                    In a mixi jar add all ingredients and make smooth paste using little water.

For Gravy

                      Heat oil, butter in a pan, add onion, cook until it becomes translucent. Add ginger garlic paste and mix well for 2 mins. Add marinated chicken and mix well. Cook on medium flame for 10 – 15 mins. Add sufficient water, curry leaves and cook until chicken become soft.

Linking to :
60 Days to Christmas hosted by Divya & Priya.

       

Chicken Korma

Ingredients

Chicken – ½ kg

(Boneless & skinless)

Chopped onion – 1 large

Turmeric powder – 1 tsp

Salt to taste

Red chilli powder – 2 tsp

Oil – 3 tsp

For ground masala

Coconut pieces – ¼ cup

Whole garam masala – 2 tsp

Black pepper – 2 tsp

Ginger, garlic pieces – 2 tsp

Saunf – 1 tsp

Coriander powder – 1 tsp

Green chilli – 3

Tomato – 1

Chopped coriander leaves – 1 bunch

Preparation

                    In a mixi jar grind coconut pieces. To this add remaining masalas, coriander leaves and ground it. To make a smooth paste, add little amount of water.

Method

                Wash and marinate the chicken. Keep it aside for 30 mins. Heat oil in a pan, add onions and saute till turn to light brown. Add marinated chicken and saute for 10 mins. on medium heat. Add ground masala and cook until chicken becomes soft.  

Linking to:
Lets Party - Festive Special Event @ jiyasdelicacy.

                                          

Green Chicken

Ingredients

Chicken – 500 gm

(Skinless & boneless)

Finely chopped onion – 1 cup

For Marination

Turmeric Powder – ½ tsp

Red chilli powder – 2 tsp

Ginger garlic paste – 1 ½ tsp

Curd – ½ cup

Garam masala – 1 tsp

Salt to taste

Green Paste

Palak leaves – ½ cup

Mint leaves – ¼ cup

Coriander leaves – ½ cup

Green chillies -3

Method

               Clean chicken and wash thoroughly. In a bowl add chicken marinating ingredients and mix well. Leave it as for 1 hour. Heat oil in a pan, add onions and saute till onion turn to light brown. Add marinated chicken and saute for 10 mins. Add 1 cup of water and cover with lid. Cook for 15 mins till the chicken is tender. Add green paste and beaten curd.  Cook for 20 mins on medium flame. Serve Hot.