Indian Style Chilli Chicken Recipe

Ingredients

 

400 gms boneless chicken

 

1 egg

 

2 tbsp all purpose flour

 

2 tbsp cornstarch

 

Salt to taste

 

3 tbsp yogurt

 

1 tsp red chilli powder

 

1 tbsp red chilli paste (grind red chillies using little water and make a paste)

 

1 tsp coriander powder

 

1/2 tsp garam masala powder

 

1 medium onion (finely chopped)

 

1 tbsp chopped cilantro

 

1 tsp ginger paste

 

1 tsp garlic paste

 

Oil to deep fry

Directions

Cut chicken into cubes. Add salt, egg, all purpose flour, cornstarch, red chilli paste. Mix well. Deep fry one by one.
In another pan, heat oil. Add onion and cook till translucent.
Add ginger and garlic paste, mix well.
Add coriander powder, red chilli powder and mix well.
Add yogurt, mix well.
Remove the fried chicken pieces. Add it to the yogurt mixture.
Add salt and mix well.
Add garam masala powder and cilantro. Mix well.
Serve hot.

Spiced Spaghetti

INGREDIENTS:                                                  

• Fresh boiled spaghetti-1 packet or as required
• Chicken pieces-1/2 kg
• Canned green peas- 1 cup
• Potatoes (in slices): 1-2, like finger chips
• Thin Carrot slices-1/2 cup
• Green chilli- 4-5
• Tomato paste- 3-4 tbsp
• Garlic paste- 1 tbsp
• Red chili powder- 1tbsp
• Salt to taste
• Cream cheese- 3-4 tbsp
• Oil as required

PREPARATION:

1. Heat oil in a pan,add garlic paste,followed by chili powder and salt.
2. Saute a little,add chicken pieces,tomato paste,cook on low heat till the gravy thickens.
3. Add all the veggies and cook.Add cream cheese,and remove from fire.
4. Mix well add chopped cilantro for garnishing,you can either mix the spaghetti in the gravy,or dish out the sauce on top of the boiled hot spaghetti and garnish accordingly.Serve hot this yummy spaghetti…

Spicy Prawn Masala Recipe

Spicy Prawn Masala Recipe
Preparation Time	15 Minutes
Cooking Time	30 Minutes
Difficulty	Easy
Rating	8.5 / 10 ( 2 votes)
Recipe Type	Non Veg.
Serves 5

Ingredients:

• 1/2 kg Prawns (sorted) • 3 Onions (chopped) • 1 inch Ginger • 5-6 pods Garlic • 3-4 Green Chilies • 2 Tomatoes (chopped) • 1 tbsp Chilly Powder • 1/4 tsp Turmeric Powder • 2 tbsp Coriander Powder • 1/2 tsp Pepper Powder • 3-4 tbsp Oil • Coriander Leaves • Salt as required

How to make Spicy Prawn Masala:

• Apply turmeric powder, chili powder and salt to the prawns and keep them aside for some time. • Make a paste of ginger and garlic. • Heat oil in a pan; add ginger-garlic paste and saute nicely. • Add onions and chilies. Next, add masala and saute well. • Mix in tomatoes and coriander leaves and cook on a low flame. • Put a little water and keep the pan closed for 2 minutes. • Crush the tomatoes, add salt and stir the mixture. • Add prawns and a little water, as required. • Mix well and keep on medium flame for 15 minutes. • Serve hot.

Chicken Biriyani

INGREDIENTS

1. Basmati Rice or any long grained good quality rice,1 kg
2. Chicken,around 950 gms,jointed and cut into medium-sized pieces(with or without skin)
3. Oil(sunflower/peanut),3-4 tbsp
4. Dalda/vanaspati(hydrogenated fat),10 tbsp
5. Onions,3 large,sliced thinly
6. Tomatoes,3 ripe red,pureed
7. Coriander leaves,1 bunch
8. Mint leaves,1 bunch
9. Lime,1 large and juicy
10. Curds/yoghurt,3-4 tbsp
11. Coriander powder,2 tsp
12. Chilli powder,3 tsp
13. Turmeric powder,1tsp
14. Bay leaf,1
15. Cardamoms,3,green
16. Cinnamon,2 long sticks
17. Cloves,7
18. Ginger and garlic paste,3 -4 tbsp
19. Salt to taste
20. Peas,shelled,a large handful 
21. Carrots,sliced,a handful 
22. Green chillies,3-4,with small slit in centre 
23. Egg -1
24. Garam Masala,1-2 tbsp

MARINATION

1. Take a large bowl  
2. Put in the cut chicken  
3. Make a marinade with yoghurt,lime,salt,turmeric powder,chilli powder,coriander powder,egg,garam masala and ginger-garlic paste.
4. Pour over the chicken
5. Let stand for atleast 30 minutes. 

METHOD

1. Place a large heavy bottomed vessel on the stove,or use a pressure cooker.
2. Add 3 tbsp of oil(sunflower/peanut)
3. Add 10 tbsp of dalda/vanaspati(hydrogenated fat)
4. When it begins to smoke,add the bayleaf,whole cardamoms,cloves and cinnamon sticks
5. Add sliced onions,fry them till golden brown
6. Add marinated chicken and fry till oil separates
7. Next add coriander and mint leaves,cut finely
8. Tomato puree goes in next,all the while being stirred
9. When oil begins to float on top,add about a glass of water and let cook covered.
10. Measure the rice in a glass or jar before washing it
11. Measure out double the number of jars of water in another pan and bring to boil 
12. When chicken is 3/4 th done,add the boiling water  
13. Taste to see if you need more salt which can be added at this stage
14. Some shelled peas,and chopped carrots and a couple of green chillies may be added
15. Washed rice goes in and let cook,covered
16. When rice is 3/4 th cooked,uncover lid,stir lightly
17. Cover with an extra tight lid,and lower the flame
18. Let cook on low flame till rice is done

Pepper Chicken Curry Recipe

Ingredients:1 kg chicken, washed and cut into medium sized pieces
2 large onions finely chopped
1 tbsp ginger-garlic paste
3-4 green chillis slit length wise
1 large tomato finely chopped
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp freshly ground fennel seeds pwd (saunf)
3/4 tsp to 1 tsp freshly ground pepper pwd (add according to your spice level)
1 tsp garam masala (1″ dalchini, 1 green cardamom, 4 cloves finely ground)
fresh coriander leaves for garnish
salt
1 1/2 tbsp-2 tbsp oil

1 Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute further for another 4-5 mts on medium heat.
2 Add the cleaned chicken pieces and cook on high heat for 4-5 mts, combining once in a while.
3 Add the turmeric pwd, coriander pwd, fennel seed pwd, pepper pwd and salt, combine well.
4 Reduce heat to medium, cook covered for another 4-5 mts.
5 Add the chopped tomatoes and let it cook for 3-4 minutes without cover. Combine well and cook till oil separates.
6 Let the chicken cook in its own water, covered for 4-5 mts. Add half a cup of water and cook covered for another 4-5 mts or till you get the desired gravy consistency.
7 Finally add the garam masala pwd, combine well and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice or chapatis.

Pepper chicken

Ingredients:
Chicken: 3 thighs (4 drumsticks) - cleaned
Onion: 1 minced
Whole black pepper: 1 tbsp
Ginger-garlic paste: 1 tsp
Chilli powder: 1 tsp
Coriander powder: 1 tsp
Turmeric: ¼ tsp
Salt: per taste
Curry leaves: 2 sprigs
Oil: 2 tbp

Seasonning:
Clove:2
Bay leaves: 1
Cinnamon stick: ½ inch

Method:
Marinate the chicken:
Marinate the chicken with turmeric, chilli powder with ½ tsp of ginger- garlic paste for ½ hour.

Roast the whole black pepper:
Add few drops of oil in pan and roast the pepper until they start to pop and aromatic.
Grind into powder or paste.

Note: In India, the chicken takes a little more time to cook. I would suggest the whole process could be done in pressure cooker pan and leave one whistle.

Heat the pan with oil; start with the seasoning ingredients and add the onion fry until translucent. Add the remaining ginger garlic paste. After few minutes, add the marinated chicken, pepper powder/paste, coriander powder, salt, add ½ cup of water. Cover the pan and cook until the chicken is done, remove the lid and keep in medium heat until the chicken start leaving the oil. Sprinkle the curry leaves and switch off the stove.

The pepper chicken and plain rice with rasam is great combination.

Another Note: If you think at the end it is less spicy, try to add green chillis, the dish will turn spicy or extra spicy!

Pepper mushroom

 

 

Ingredients:

Mushroom: one packet (8 oz)/ cleaned and sliced
Onion: 1 medium / minced
Ginger-garlic paste: ½ tsp
Black whole Pepper: 1 tbsp
Coriander powder: 1 tbp
Garam masala: ½ tsp
Curry leaves: 2 sprigs
Salt: per taste
Oil: 1 tbsp

Method:
Roast the pepper:

Add a few drops of oil in small saucepan. Fry the whole pepper until they start to pop and aromatic.
Grind into a smooth paste or powder.
Heat a pan with oil, add the minced onion, and fry until translucent. Add the gin-garl paste after few minutes; drop the sliced mushroom, coriander powder, pepper paste/powder and salt. Cover the pan; the mushroom should be cooked by releasing own water, in medium heat.
When the water is evaporated, sprinkle the garam masala and curry leaves.
The curry can be enjoyed with rotis or rice.