Chicken Seekh Kabab

Since morning I wanted to cook something special for dinner but I wanted to prepare something easy and tasty too. I asked my husband and he suggested to prepare some CHICKEN KABAB. I made my mind and prepared some SEEKH KABAB. Kabab’s are specially from IRAN but now it’s a famous dish in all over the world. There are so many different types of kabab but among all SEEKH KABAB is very old and authentic one.

The specialty of the kabab is you need some minced chicken that makes SEEKH KABAB different from any other kabab. With some very simple ingredients you can easily make this at home. We had a awesome dinner with this SEEKH KABAB hope this recipe will help you to make some nice kabab’s.

Ingredients:

1.Minced chicken: 500 gm.

2.One small onion paste.

3.Few pepper corn.

4.Few cloves.

5.One black cardamom.

6.Two table spoon of bread crumbs.

7.One table spoon corn flour.

8.One table spoon chana dal

9.Two to three chopped green chilies.

10.Chopped fresh coriander leaves: a handful.

11.One table spoon lime juice.

12.One beaten egg.

13.Salt as per taste.

14.Half tea spoon red chili powder. Half tea spoon chaat masala.

15.Oil 2 table spoon.

16. Skewers.

Process:

Pre heat the oven in 475 F.

Make some fine powder with the clove, cardamom, pepper corn and chana dal.

Now in a big bowl add the minced chicken, onion paste, masala and chana dal powder, red chili powder, chaat masala, salt, lime juice, mix well and keep it in refrigerator for 30 mints.

After 30 mints take out the bowl from the fridge now add the beaten egg, bread crumbs, corn flour, chopped green chilies, chopped coriander leaves, one table spoon oil and mix well.

Now make some equal shape balls with the mixture and now pat the mixture with hands onto skewers and shape like kababs. (If you using bamboo skewer please soak them into water for 10 mints).

Now place the skewers in the grill rack and grill it for 15 to 18 mints or till it done.

Now take out the rack from the oven, the juicy tasty SEEKH KABAB is ready, sprinkle some lime juice and chaat masala on top and serve hot.

Keema Matar

Last week I purchased some ground chicken but while buying I was not sure what I am going to do with that. I wanted to use as stuffing for any dish but then I thought to cook in different way. So finally I prepared some easy KEEMA MATAR with the ground chicken. KEEMA MATAR  is a very famous North Indian dish but most of the time it is made with ground mutton or lamb. I just used chicken instead of any red meat, the taste was really good. I know all my chicken lovers friends going to love this dish. I just cooked the ground chicken with lots of spices and after removing from the flame I added some frozen peas.

Ingredients:

1.Ground Chicken: 500 gm.

2.Frozen peas: one cup.

3.One large chopped onion.

4.One small chopped tomato.

5.One table spoon ginger garlic paste.

6.Turmeric powder, Red chili powder, Cumin Powder, Coriander powder Garam  Masala (half tea spoon of each item).

7.Black cardamom: 1, Green cardamom: 1, Bay leave: 1, Clove: 3: Cinnamon stick: 1 small.

8.One tea spoon beaten yogurt.

9.Salt and sugar as per taste.
10.Chopped fresh coriander leaves: A hands full 

11.Canola oil for cooking.

Process:

In a heavy bottomed vessel add two to three table spoon of canola oil allow it to hot, now slowly add all the whole garam masala and saute for few seconds. Now add the chopped onions and some sugar and cook till it transparent.

Now add the ginger garlic paste and saute till the raw smell goes off, now add all the spices powder and cook for few mints.

Now add the minced chicken with some salt and cook in high flame till the chickens are tender now reduce the heat and add the chopped tomatoes and cook with a lid.

Now remove the lid and add the beaten yogurt and mix well and cook for another couple of mints or till the oil come out from the chicken.

Now add the frozen peas and mix well, and finally add the chopped coriander leaves and mix well.

Cook in medium heat for few mints, now remove from the heat.

Your easy and yummy KEEMA MATAR is ready serve hot with plain roti or chapatti.

Egg Chicken Fried Rice

Finally its end of the party and year ending celebrations, we all charged up for a fresh start. During this party gathering I was not in a mood to cook but my friends want to have food from kitchen. So I prepared few things to make our dinner perfect. I was actually thinking to post a sweet dish as the New Year post but whatever I prepared those were already in my recipe book. So I thought to share an easy EGG CHICKEN FRIED RICE recipe with all of you. 

For any party my guests love to have a rice preparation, and I really feel like to cook something different everything. So I made some EGG CHICKNE FRIED RICE in a very simple way. Hope this dish can make your guests happy.

Ingredients:
For Chicken Marinating:
1.Chicken keema: 200 gm.
2.Some seasoning : (Basil, Oregano, parsley : one pinch of each item).
3.Some salt.
4.Pinch of black pepper powder.
5.One tea spoon chopped ginger and garlic.

For making rice:
1.Long Grain Basmati Rice: 1 cup.
2.One small chopped onion.
3.Half carrot: cut into very small pieces.
4.Half green bell pepper: cut into very small pieces.
5.Frozen peas: A hands full.
6.Two clove chopped garlic.
7.One inch crushed ginger.
8.Two eggs.
9.Black pepper powder:1/2 tea spoon.
10.Red chili powder: ½ tea spoon.
11.Salt and sugar as per taste.
12.Worcestershire Sauce: 1 tea spoon.
13.Chopped parsley: Two tea spoon. 
14.Sunflower oil for cooking.

Process:

Wash and clean the rice, in a big saucepan add some water allow it to boil, then add some oil salt and sugar then add the washed rice and cook it till it 80 % done. Then drain the water and keep the rice aside.

Now marinate the chicken keema with all the ingredients except the ginger and garlic. Now in a vessel add the oil and allow it to hot. Now add the chopped ginger and garlic and sauté for few seconds. Now add the marinated chicken into the vessel and fry ii in high flame. 

Then reduce the flame and cover it for few mints and your chicken keema is done for rice.

For making the fried rice, first in a vessel add some oil and scrambled the eggs with some salt and keep it aside.

Now in big wide pan add some oil, allow it to hot then add the chopped garlic, saute it for few seconds.

Then add the chopped onions and fry it till transparent, then add the carrot pieces, bell pepper pieces and peas and cook with a cover for few mints in medium heat. then add the crushed garlic and saute for few mints.

Then add the pepper powder, red chili powder some salt and sugar and mix well.

Next add the scrambled  eggs and the cooked chicken keema and mix well.

Next add the Worcestershire sauce and mix well.

Now add the cooked rice and mix well, then add the chopped parsley and mix well.

Now cook with a lid for 5 mints in very low heat.

Your easy EGG CHICKEN FRIED RICE is ready serve hot with any curry.

Chicken Reshmi Kabab

In this cold winter we love to celebrate our weekends with some hot and spicy snacks. Most of the weekends we have gatherings sometime in my place sometime in friends' place. Last week we had a small get together in one of my friend's place and they told me to prepare some chicken snacks. But I was really not in a mood to cook which would take lots of time. So I chose an easy recipe CHICKEN RESHMI KABAB, an authentic kabab which melts in mouth.

All my friends love the kababs so I thought to share my recipe with all my followers. You just need the proper ingredients then you can easily make this KABAB, a perfect snack Item for any party.

Ingredients:
For first round marinating:
1.Chicken brest: 1 lb.
2.Black pepper powder: 1 tea spoon.
3.Red chili powder: 1 tea spoon.
4.Kasoori Methi: ½ tea spoon.
5.Orrange food color: Few drops.
6.Cumin Powder: ½ tea spoon.
7.Garama Masala Powder: ½ tea spoon.
8.Meat Tenderizer: ½ tea spoon. 
9. Salt as per taste.

For second round marinating:
1.Haeavy cream: 1 ½  table spoon.
2.Shreded Mozzarella Cheese: 2 table spoon.
3.sour cream: 1 ½  table spoon.
4.Ginger Garlic paste: 1 table spoon.
5.Lemon juice: 1 table spoon.
6.Oil : 1 table spoon.

Process:

Wash and clean the chicken breasts now cut them into some thin long stripes.

Marinate the chicken stripes with the first round marinating ingredients as mentioned (from 2 to 9). And keep it aside for 30 mints.

Now in a bowl add all the second round marinating ingredients together and mix well.

Now put the chicken stripes into the bowl and mix well.

Now Skewer the chicken pieces. Just skewer the chicken pieces from one end to another end. (If you using bamboo skewer please soak them into water for 10 mints).

Now Place the skewers in an oven proof tray and cook them in a preheat oven for 15 to 20 mints in high temperature.

Your easy CHICKEN RESHMI KABAB is ready serve hot with few drops of lemon juice and Onions.

Salam-E-Murg

In my house we actually never get bored with chicken preparations so I try to make something different every time. And after every time when I get good feedback from my friends I really feel great because they actually give me feedback after trying my recipe. Yesterday while chopping the boneless chicken pieces I thought to make some kabab’s for evening snacks but then I thought again I have to cook some dinner so better to make some chicken preparation so my tadays dinner task will be done. 

After making it I am really confused what to call the dish then my blogger friend Tanushri suggest a name for the dish which is really uniquea SALAM-E- MURG. The specialty of the dish is i was marinate the onion and green bell peppers and grill them in oven and add it in the chicken gravy the smoky smell of onions and pepper make the dish super yummy. 

Ingredients:
1.Boneless Chicken: 500 gm. (cut them into cube size).
2.One medium onion paste.
3.One large tomato paste.
4.Two table spoon ginger garlic and green chili paste.
5.One table spoon curd.
6.One tea spoon red chili powder, One tea spoon coriander powder, Half tea spoon black pepper powder.
7.salt and sugar as per taste.
8.Sunflower oil for cooking.
To Grill: 
1.One medium red onion cut into big square size.
2.Half green bell pepper cut into big square size.
3.Pinch of salt, black pepper powder, red chili powder.
4. Pinch of Tandoori chicken masala (readymade).
5.One tea spoon curd.
6.Few drop of oil.

Process:

First marinate the onions and bell pepper pieces with all the mentioned grilled ingredients for 30 mints.

Now wash and clean the chicken pieces and marinate them with curd some salt and black pepper powder for 30 mints.

Now make a curry paste with onion paste , ginger garlic green chili paste , tomato paste with all the spices powder.

Now grill the marinated onion pieces and bell pepper pieces in high temperature for 10 to 12 mints. Now take out from the oven and keep it aside.

Now add some oil in a vessel and fry the marinated chicken pieces in high flame till they turn little brownish and keep it aside.

Now add some more oil in the same vessel and add the curry paste and cook till the oil separate from the masala. Now add some salt and sugar and cook for another few seconds.

Now add the fried chicken pieces and the grilled onion and bell pepper pieces and mix well with the gravy.

Now sprinkle some water and cook for another few mints with a lid.

Now remove the lid the super yummy SALAM-E-MURG is ready serve hot with Rice or Roti.

Lagan-Ka-Murg

In daily busy life we always want some easy recipes to cook fast and they need to be tasty also. Sometime for guests we don’t get any early notice but any how we want to cook the best dishes form them. In my place most of my guests want chicken in main course. Some chicken dishes need to be marinated for long. So I always want some easy recipe where we don't need to marinate the chicken pieces but the dish need to be very tasty also. Last night dinner I prepared one very easy chicken curry and you can cook this very fast. The name of this dish is LAGAN-KA-MURG, I learnt the recipe from a cookery show.

The specialty of this dish is just making a mixture of all the ingredients and slow cook the chicken pieces on them. The gravy is creamy and the taste is really royal. Perfect for your guests, and I am sure after having the dish they will plan to visit your place again.

Ingredients:

1.Chicken: 600 gm.

2.One large sliced fried onion.

3.One small tomato paste.

4.Three green chili paste.

5.One tea spoon ginger and garlic paste.

6.Poppy seeds: One 2 tea spoon.

7.Cashew nuts: 6 to 8 pieces.

8.Dry coconut: 1 table spoon.

9.Red chili powder: 1 tea spoon.

10.Kashmiri red chili powder: 1 tea spoon.

11.Garama Masala Powder: ½ tea spoon. One small cinnamon stick.

12.Curd: 2 table spoon.

13.Chopped coriander leaves: a hands full.

14.Chopped mint leaves: around 10 to 12 leaves.

15.Ghee or Sunflower oil : 2 table spoon.

16.Salt and sugar as per taste.

Process:

Wash and clean the chicken pieces, and some salt and keep it aside.

Now dry roast the poppy seeds, cashew nuts and dry coconuts and make a paste with some water.

Now in a large bowl add the cashew coconut poppy seeds paste then add all the ingredients from no 2 to 16 just add one table spoon of ghee or sunflower oil on it. Mix all nicely.

Now rest of the ghee or oil add in a heavy bottomed vessel after it become hot add the cinnamon stick now slowly add the mixture with some water. After it starts boiling add the chicken pieces and cook this in low flame with a lid for 8 to 10 mints.

Now remove the lid and cook for another 10 to 12 mints.

The easy LAGAN-KA-MURG is ready serve hot with NAAN or Plain Roti or any Rice.

Chicken Handi Biryani

BIRYANI this one word only enough to make you hungry, it’s not really matter that which kind of BIRYANI you are eating. There are so many kinds of BIRYANI and as a food lover I love BIRYANI in every way. I have few more BIRYANI recipes in my blog but I never posted any DUM BIRYANI recipe before, because I never cooked any DUM BIRYANI. This one is my first attempt to cook proper CHICKEN HANDI BIRYANI which is cooked in the restaurant style.

The difference between a Normal BIRYANI and Dum BIRYANI is, in Dum BIRYANI the marinated chicken is not cooked before which is the key factor of this recipe. Everything is cooked in steam and the time is a main factor. You have to be very careful about the time otherwise the bottom portion of the biryani will burn. This is the first time I prepared something like that and I am more than happy after the result. That’s why our Sunday became super Sunday after having the perfect Dum BIRYANI.  

Preparation time: 15 mints.
Cooking time: 35 mint.

Ingredients:
1.Chicken: 600 gm Big size pieces with bone.
2.Basmati Rice: 2 cup.
3.One medium sliced onion.
4.One table spoon ginger and garlic paste.
5.Bay leave:1, Cardamom: 3 to 4.Cinamon stick:1.Clove: 4to 5. Black pepper corn:8 to 10. Few shah jeera, little mace.
6.Two table spoon curd.
7.One tea spoon red chili powder.
8.Two to three chopped green chilies.
9.Two medium size potato cut into halves.
10.Two boiled eggs.
11.Chopped coriander leaves: A hands full.
12.Chopped mint leaves: A hand full.
13.Almonds: 10 to 12 pieces.
14.Half tea spoon white pepper powder.
15.Sunflower oil for cooking.
16.One tea spoon ghee.
17.Slat and sugar as per taste.
18.Few drop of meetha ator and keowra water for essence.
19.Few saffron strands soaked in warm milk.

Process:

Wash and clean the chicken pieces, now marinate the chicken with curd, freshly grinded ginger garlic paste, half of the coriander leaves and mint leaves paste, freshly grinded whole garam masala (clove, cardamom, cinnamon stick, bay leave, black pepper corn, and mace) few saha jeera, two table spoon oil, salt and sugar, chopped green chilies and half one sliced onion for overnight or at least 4 to 5 hr.

Now next soaked the almond on little warm water for 10 mints, and soaked the rice for 10 mints. 

Now add enough water in a pot and add some salt and sugar, allow this to boil, after it start boiling add one table spoon of oil and the soaked rice and cooked till the rice 75% done.
Drain the extra water from the rice.

Now pill the almond and make a smooth paste add the white pepper powder into the almond paste and mix well.

Now boil the potato pieces with some salt, after it boiled completely fry them till they become golden and keep it aside.

Fry rest of the sliced onions till they turn brownish and keep it aside.

Now take one big aluminum handi or you can take any nonstick handi also, grease some ghee into the bottom of the handi.

Now place the marinated chicken pieces at bottom of the handi. Then put the almond paste in top of the chicken (don’t mix them otherwise almond paste will burn). Then sprinkle the meetha ator and keowra water.

Now add the cooked rice in top, then sprinkle the fried onions, place the fried potato pieces, boiled eggs, rest of the chopped coriander and mint leaves. On top sprinkle the saffron soaked milk,

Now cover the handi with a tight lid and to make it air tight fill the sides with flour dough.

Now cook this in high flame for 5 mints, then cook this in medium heat for 10 mint.

Now put one Tawa or nonstick pan on flame and put the Handi on top of the Tawa and cook this way for another 20 mints.

Then open the lid, you can find the rice is cooked properly  and the chicken pieces  are tender nicely that mean you made a perfect Dum Biryani.

Serve hot with salad and raita.

Kerala Style Spicy Chicken

India is diversified country where people talk in so many different languages, also they have plenty no of different cuisines. From north to south, east to west people have different languages and different food. As a foodie I love all the different foods and among all the states one of my favorite state is Kerala - Gods own country. Where you will get so many different kinds of foods, I really love the spices they use and the spiciness of the dishes.

As I say before I love to cook chicken in different way, so this time I tried to cook some KERALA STYLE SPICY CHICKEN. The taste of the dish is just mesmerizing with the smell of fennel and curry leaves. After we ate the dish my husband told me to cook some more kerala style dishes. And I love to do that again and again.

Preparation time: 15 mints.

Cooking time: 30 to 40 mints.

Ingredients:

For marination:

1.Chicken: 600 gm (with bone or boneless).

2.One table spoon curd.

3.Half tea spoon turmeric powder.

4.Half tea spoon red chili powder.

5.Half tea spoon black pepper powder.

6.Half tea spoon salt.

For gravy:

1.Two medium sliced onion.

2.One small chopped tomato.

3.Three to four green chilies (cut into straight wise).

4.One table spoon ginger and garlic paste.

5.10 to 12 curry leaves.

6.One small cinnamon stick, 3 to four clove, two cardamom (freshly crushed).

7.Pinch of fennel seeds, Pinch of mustard seeds.

8.Half tea spoon coriander powder, Half tea spoon Kashmiri red chili powder.

9.Salt and sugar as per taste.

10.Sunflower oil for cooking.

Process:

Wash and clean the chicken pieces then marinate them with all the mentioned ingredients for 15 to 20 mints.

Now add some oil in a vessel and add the fennel seeds and mustard seeds  and some sugar (if you add sugar directly to the oil then its helps to bring a nice color to the dish) after the oil become hot. Then add the sliced onions and the green chilies and cook till the onions are become transparent.

Now add the freshly crushed whole garam masala, Kashmiri red chili powder and coriander powder and cook for another 1 mint.

Now add the ginger garlic paste and saute for 2 to 3 mint next add the chopped tomato and curry leaves and cook with a lid till the tomatoes become soft.

Now add the marinated chicken pieces and cook in high heat to avoid the water which used to come from the marinated chicken, for 5 to 6 mint.

Now reduce the heat and cook in medium heat for 20 to 25 mints and add some salt if needed.

After 20 mints you can see a nice color came out from the dish with a lovely smell.

Enjoy your KERALA STYLE SPICY CHICKEN.

Chicken Samosa

‘SAMOSA’ an ultimate word for any Indian, we are never going to see the time if we get some samosas.  Usually Samosa is famous in North India and West Bengal both. Tea and samosa is always a perfect evening choice for us. I usually make samosa with Cauliflower but this time I prepared some Chicken Samosa. They were just awesome but I am really thankful to my friend Tanushri she gave me some nice tips for frying the samosas. 

It’s better to try something different every time. My chicken samosas were just perfect like shop, cant stop myself to make it again and again. 

Preparation time: 10 mints.

Cooking time: 20 to 30 mint. (for 8 samosa)

Ingredients:

For outer part:

1.One cup all-purpose flour.

2.Half cup ata.

3.Pinch of salt.

4.Three tea spoon ghee or sunflower oil.

5.Half tea spoon baking powder.

6.Water.

For inner filling:

1.Boneless chicken:100 gm (finely chopped).

2.One medium size chopped onion.

3.One tea spoon ginger garlic paste.

4.Half tea spoon red chili powder.

5.Half tea spoon chaat masala.

6.Pinch of garam masala.

7.Half tea spoon lime juice.

8.Chopped coriander leaves: A hands full. 

9.Salt and sugar as per taste.

10.Three tea spoon oil.

And extra oil for frying.

Process:

Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee for MOYAM and some water and make a nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.

In the meantime make the filling. 

Take one vessel and add the oil, after it become hot, add the chopped onion and fry till they become soft.

Now add the ginger garlic paste with all the spices powder except garam masala and cook till the oil separate.

Now add the chopped chicken pieces with some salt and sugar and cook for another 5 to 8 mints.

Now add the lemon juice, chopped coriander leaves and sprinkle the garam masala and cook for another 5 mints in low flame. Your stuffing is ready.

Now take out the dough and make two to three balls, roll those with a roller pin make it a big like roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.

Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges.

Now slowly make all the samosas.

Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch of the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.

CHICKEN SAMOSA is ready; enjoy your hot samosa with a cup of tea and ketchup.