Rajasthani Laal Murg Curry

This weekend  was really a busy weekend for us so much of shopping, b’day party that’s why my kitchen was almost closed. The feelings is really great when you know that you don’t have too much of work in kitchen. I think we also need some break from our daily jobs. But if you have a food lover husband what u will do when he asks for a special chicken curry, you can’t say no right.

We went a small restaurant in Chennai I really didn't remember the name of that restaurant but I still remember one item of the restaurant its called RAJASTHANI LAAL MURG CURRY. Which was queen dish of that restaurant; I suddenly remembered the dish name and started searching in Google. There is some good recipe in Google but I cooked this one in little different way. For me the important ingredients are fried onions and dry red chili paste. While frying the onions and dry red chili you have to fry the onions till it becomes black. That essence only gives you the special feel. This dish specially made with goat meat but I tried with chicken. The basic ingredients are DRY RED CHILI which gave this dish a vibrant color and the spicy taste. Try this and make your dinner perfect with some homemade fulka or roti.

Preparation time: 15 mints.
Cooking time: 30 to 40 mints.

Ingredients:
1.Chicken: 500 gm. (Prefer to use chicken with bones).
2.One large sliced onions.
3.Half chopped tomato.
4.Five to six dry red chili.
5.Five to six grated garlic.
6.Few cumin seeds, One bay leave, Two green cardamom, One black cardamom, Few cloves.
7.Two table spoon curd.
8.Half tea spoon Kashmiri red chili powder, half tea spoon coriander powder.
9.Salt and sugar as per taste.
10.Few chopped coriander leaves for garnishing.
11.Sunflower oil for cooking.

Process:

Fry 80% of the sliced onions with the dry red chili in very less oil till the onions and dry red chilies are become little black. Let it cool now make a smooth paste with some water.

Now dry roast the cumin seeds till you will get the aroma. Now add this into the curd and make a flavored curd, next add the coriander powder and Kashmiri red chili powder also into the curd with some sugar and mix well. Keep it aside.

Now add some oil in a vessel and add the bay leave, black and green cardamom, clove after few seconds add the grated garlic and stir for some time.

Now add the rest amount of sliced onions and the chopped tomatoes and cook till the onions are transparent, now add the chicken pieces and cook for 5 mints.

Next add the fried onions and dry red chili paste with some salt and cook for 10 mints.

Now add the flavored curd and mix well, cook with a lid for another 10 mints.

Now remove the lid and cook another 8 to 10 mints in low flame. 

Your RAJASTHANI LAAL MURG CURRY is ready garnish with some chopped coriander leaves.

Serve hot with Roti, Fulka or Paratha.

Spicy Chicken Kosa

Last few days my husband is having runny nose so he wanted to have some really spicy Chicken. I made some simple Chicken Kosa but with a twist. While cooking I didn’t add Red Chili powder I just cooked the chicken with lots of green chili and at the end of the cooking I added some fresh Lime juice which made the dish very spicy and tangy. With Roti or Paratha this one is a perfect combo for a cold winter day.

After having the chicken my nose also started runny but we enjoyed every bite while eating. But if you can’t eat spicy food then just add one or two green chilies. But Green chili is always better to use instead of Red chili powder. 

Preparation Time: 20 mints.
Cooking time: 40 mint.

Ingredients:

1.Chicken : 600 gm (cut and wash).
2.One medium onion paste, A small chopped onion.
3.One table spoon ginger & garlic paste.
4.One table spoon curd.
5.One medium chopped tomato. (I use canned tomato).
6.One table spoon tomato puree.
7.Six to Seven split green chilies. 
8.Turmeric Powder, Cumin Powder, Coriander powder (half tea spoon of each item).
9. A pinch of Kasoori Meethi.
10.Chopped coriander leaves (a hands full). 
11.Four to five clove chopped garlic.
12.One Bay Leave and one small cinnamon stick.
13.Half tea spoon lime juice.
14.Salt & sugar as per taste. 
15.Mustard oil for cooking (if you want you can cook in sunflower oil too.)\.

Process:

Marinate the chicken with Onion ginger & garlic paste, curd, salt, one table spoon mustard oil, and all spices powder for 15 to 20 mints.

Now add some oil in a vessel and add the bay leave and cinnamon stick after few seconds add the chopped onion and chopped garlic when the onions are transparent add the tomatoes and cook for 3 to 4 mints.

Now add the marinated chicken and cook in medium flame till the oil comes out.

Now add the tomato puree, little salt and sugar and the split green chilies and mix well. 

Cook the chicken in another ten mints in low flame with a lid if you want you can add some warm water also.

Now remove the lid and add the kasoori methi and chopped coriander leaves and cook for another 5 to 6 mints. 

Now add the lime juice and mix well and cook for another 2 mints. 

Serve hot with Roti or Paratha It’s hot. 

Tikhi Murg

Friday night we both wanted to go out for dinner but suddenly the weather became so bad and heavy rain started, No other way we have to drop our plan. But really wanted to eat something good, what else I had to cook, so around 9.30 I started cooking without any plan, and made a nice spicy chicken curry, after having our dinner my husband asked me what the name of this dish. Even I am also thinking what to call that, and finally I decided one name’ Tikhi Murg Curry’. How about the name? I just love the name. Because the chicken curry was quite Spicy and Hot.

Prep time: 30 mint.
Cooking time: 40 mints.

Ingredients:

For marination:

1.Chicken :600 gm.
2.One tea spoon Ginger & Garlic paste.
3.Half tea spoon chili paste.
4.One table spoon curd.
5.Half tea spoon of turmeric powder.
6.One tea spoon of red chili powder.
7.Some salt.

Masala:

1.Clove 2 to 3.
2.Cardamom 2 to 3.
3.One small cinnamon stick.
4.Few coriander seeds.
5.Half nutmeg.
6.Jovitri 2 to 3 piece.

For cooking:

1.One large sliced onion.
2.One small tomato puree.
3.One tea spoon tomato ketchup.
4.One clove chopped garlic.
5.Half tea spoon turmeric powder.
6.Half tea spoon Kashmiri red chili powder.
7.One and half table spoon almond paste.
8.Salt & Sugar as per taste.
9.Sunflower oil.



Process:

Marinate the chicken pieces with all the mentioned ingredients for 30 mints.

Dry roast all the whole garam masala, and grind them nicely and make a smooth powder.

Now put some oil in a heavy bottomed vessel and fry the chicken pieces and keep it aside.

Now add some more oil and add the chopped onion and chopped garlic and fry till the onions are brown.

Now add the tomato puree with all the spice powder. Cook till the oil come out.

Now add the tomato ketchup and the dry roast spice powder, cook for some time and add the
chicken pieces with some salt & sugar.

Cook with cover till the chickens are tender. Now remove the lid and add the almond paste and cook for another 10 mints in low flame.

Tikhi murg is ready to serve, Serve hot with Naan or Paratha.

Spicy Butter Chicken

We both love Butter Chicken, but in some restaurant we found Butter Chicken very sweet. But my husband doesn’t like sweet butter chicken. He used to tell me to cook some spicy Butter Chicken, even I also wanted to cook something like that. And finally I made this Spicy Butter Chicken. He just loved it. So friend’s just make this one I am sure your husband goanna love this too.

Preparation time:30 mints
Cooking time 40 mints.

Ingredients:

1.Chicken:One kg. (I prefer to use chicken with bone).
2.Onion: One large size (sliced).
3.Tomato: One medium size(sliced).
4.Ginger & Garlic paste: one tea spoon.
5.Five to six Clove chopped garlic.
6.Red Chili Powder, Black Paper Powder, (one tea spoon of each item).
7.Garam Masala powder: Half tea spoon.
8.Clove 4,Cardamom 2, Black pepper 8 to 10, one dry red chili, One small cinnamon stick.
9.Curd one table spoon.
10.One table spoon lime juice.
11.Butter 3 to 4 table spoon.(if you don’t want to use that much butter then u can use sunflower oil.)
12.sunflower oil one table spoon.
13.Fresh Cream: One table spoon.
14.Salt & Sugar as per taste.

Process:

Marinate the chicken pieces with lime juice, half tea spoon of red chili powder, half tea spoon of black pepper powder, ginger- garlic paste and some salt for 1 hr.

Now put one table spoon of sunflower oil in a vessel and add the chopped garlic, sliced onion, sliced tomato and cook till the onions are brown.

Now add half tea spoon of red chili powder, half tea spoon of black pepper powder. And let it cool.

Now make a smooth paste of all that.


 
Put some butter in a vessel and shallow fry the chicken pieces and keep it aside.



Now Put some butter in a heavy bottomed vessel and add the whole garam masala along with the dry red chili, after few seconds add the onion tomato paste with the curd.

And cook till the oil separate. Now add the fried chicken pieces with some sugar and cook in low flame.

Cover with lid and cook till the chicken tender.

Remove the lid and add the garam masala powder & fresh cream, cook for another 2 mints.
 


Spicy Butter chicken is ready serve hot with Roti or Partha or Naan.

Kashmiri Chicken

Kashmiri Chicken I just love the name. Long time before I got the recipe from a Magazine. I didn’t remember the name of that particular Magazine but I tryed to follow the same recipe and I did as much as I remember. Hopefully u all is going to try this at home and enjoy the aroma of the dish.

Prep time: 15 mints.
Cooking time: 30 mints.
Ingredients:


1.Chicken : 1 kg cut & clean.
2.One large chopped onion.
3.A small size chopped tomato.
4.One table spoon Ginger & Garlic paste.
5.One tea spoon Turmeric powder.
6.One tea spoon of red Chili powder.
7.One table spoon of curd.
8.One dry red chili.
9.One tea spoon of Cumin seeds.
10.One tea spoon of Master seeds.
11.Half tea spoon of Fenugreek seeds.
12.Cashew nuts( 15 to 16 piece).
13.One tea spoon Garam Masal powder.
14.Salt & Sugar as per taste.
15.Sunflower oil.




Process:

Marinate the chicken pieces with Turmeric Powder, Red chili Powder, Curd & Salt for an hour and keep it aside.

Make a smooth paste of Cumin Seeds, Master Seeds, Fenugreek Seeds & Dry red chili with some water and keep it aside.

Make a smooth paste with the cashew nuts.

Now Put some oil in a Heavy bottomed vessel and start frying the onions. After the onions are transparent add the ginger & garlic paste, Fry it for few mints.

Now add the tomatoes. Cook for some time and add the 1^st mixture & cook till the oil separate. Then add the cashew nuts paste.

Now add the marinated chicken pieces. After few mints add the Garam Masala Powder and some sugar.


Cook with the lid. (If you need some water u can add). Cook the chicken until done.



Serve hot with roti or any kind of Polao. Enjoy your Weekend.