Chicken with Fennel – Mouri Murgi

DSC_0018

This post goes out to my friend ‘Appy’. I should have posted this a long time ago, but I just never got to click the pics. Usually on weekdays I cook regular stuff for lunch and anything ‘good’ for dinner. And I like to click mostly in daylight, the lighting in my kitchen is not that great so evenings don’t work for me. Weekends are, therefore, the best time when I cook elaborate meals for lunch and have the perfect light for the shots. The only problem is that I never seem to get much time for the shots as we both are eager to devour the food rather than wait for the perfect shots. So most of the times I have to be satisfied with the ‘not-so-good’ clicks and try to make it up with post-processing.

DSC_0043

Appy gave me this recipe a long time ago and since then I have made it innumerable times and served it with parathas or various rice preparations. And every time I have sent a short note of thanks (silently) for this wonderful recipe that we have come to love so much.  If I remember correctly she had told me this was originally a recipe for mutton. Since we hardly buy mutton and its mostly chicken for us, I never tried out the mutton version of this, but if anyone out there tries it out do let me know how it turns out to be.

DSC_0032

Now, I must tell you about this friend of mine, as this post is actually her recipe. When I ventured into the world of cooking she played a very significant role in inspiring me. I have gathered so many recipes and tips for cooking from her kitchen. We have shared so many discussions about cooking and kitchen + home management. I had also envisioned us cooking together like Hetal and Anuja from Showmethecurry – hah..! Guess that will have to wait for some other time – maybe – when we both stay close by and that does not seem very likely to happen anytime soon. Till then I am very happy with my blog and that I get a chance to compile all the recipes which I can pass on to someone someday….

DSC_0033

I was not sure what name to give to this recipe, so I just named it the first thing that came to my  mind. But feel free to suggest some good name for it, if anyone can. Also since we Bongs love to have aloo/potato with chicken I often add it. It up to you, go ahead and add some potatoes if you want it, or skip it if you don’t.

DSC_0014

Hope you try this recipe and like it. Look forward to your feedback and suggestions.

Bon Apetit!

DSC_0002

Ingredients:

  • Chicken – 600 gms (approx). I used half of a whole chicken
  • Fennel seeds – 1 tbsp
  • Black Peppercorns – 1 tbsp
  • Yogurt, well beaten – 1/2 cup
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Onions, thinly sliced – 1 large or 2 small
  • Green Chillies, slit length wise – 7-8, adjust according to your preference. Can also add red chilli powder if you want.
  • Bay leaf – 1 large
  • Salt – to taste
  • Oil – 3 tbsp
  • Green chillies finely chopped – (optional) to garnish
  • Lime juice – to garnish
  • Cilantro, finely chopped – to garnish

DSC_0013

Method:

  1. Dry roast fennel seeds and black peppercorns. Let them cool down and then grind to a powder.
  2. Marinate chicken with well beaten yogurt, ginger garlic paste, and half of the ground spice powder. Keep the marinated chicken in the refrigerator for anytime between half an hour to 10 hours. The more you marinate, the better.
  3. Heat oil in a deep pan.
  4. Once hot, add a bay leaf and the onions. Fry them with a pinch of salt.
  5. As the onion starts browning add the remaining ground spice powder and mix well.
  6. Next add the marinated chicken and fry on high for a couple of minutes.
  7. As the chicken starts browning reduce the flame to a medium and cover and cook. Keep stirring in between and if required add a few drops of water. Usually I don’t have to add any water as this is not a curry dish and there will not be much gravy.
  8. Adjust salt and if required add red chilli powder. I usually add a lot of green chillies.
  9. Once the chicken is completely cooked garnish it with lime juice and finely chopped cilantro. Add some extra chopped green chillies if you want it to be extra hot.
  10. Serve it hot with Paratha (Indian bread), or rotis or with pulao.

DSC_0046copy

Advertisements

Chicken Chettinad

Today’s post is a much awaited recipe that I have been thinking of trying for a very long time. But considering the varied ingredients which were not available always at any given point of time in my kitchen, I had kept it aside all this while. Actually I have very limited exposure to the way non-veg is cooked in South India and I really wasn’t sure if I wanted the long list of ingredients into my chicken which tastes so awesome even in its simplest form. So last weekend when I had the chance to try this dish in an Indian restaurant I realised I wanted to give it a shot. Fortunately I had all the required additives just waiting to be used desperately as well as a recipe at hand waiting to be tested and uploaded in my almost dormant blog. This too, along with many others, is the reason I have started blogging again after such a long break. Anyways, Chettinad recipes, though now available everywhere, originally is a South Indian (from Tamil Nadu mainly) cuisine and is usually very hot, spicy and flavorful. And not to mention a delightful change from the usual chicken preparations. If you are a spice lover, go ahead and try this and don’t forget to add extra hotness/heat to it if you want.

Ingredients:

For Masala:

  • Poppy seeds – 3 tsp
  • Cinnamon – 1 inch piece
  • Cardamom – 3-4
  • Cloves – 2
  • Cumin Seeds – 1/2 tsp
  • Coriander seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Grated coconut or Coconut powder – 4 tbsp
  • Chicken – 800 gms
  • Onions – 1 medium, finely chopped
  • Turmeric powder – 1/4 tsp
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Curry leaves – 8-10 (add extra if desired)
  • Red Chilli powder or green chillies – to taste (I used 5-6 hot green chillies finely chopped for extra spice)
  • Tomatoes – 1 medium, finely chopped
  • Lime juice – a few drops (optional)
  • Salt – to taste
  • Oil – 2 tbsp
  • Water – as per desired consistency
  • Cilantro – to garnish

Method:

  • Heat a pan and add 1 tsp oil, once hot add the masala ingredients for grinding i.e. – poppy seeds, cinnamon, cardamom, cloves, cumin seeds, coriander seeds, fennel seeds and grated coconut.
  • Keep stirring a couple of minutes till the seeds change color. If using grated coconut stir till the coconut looks dry and changes color. Transfer to a bowl and let the masala cool.
  • Once cooled grind it to a smooth paste. You can either grind it along with the ginger and garlic or you can mix the ginger garlic paste with the ground masala at this stage and keep aside.
  • Heat oil in a pan or wok.
  • Add the finely chopped onions and fry them with little salt. Cook till they turn translucent.
  • Add turmeric powder, chopped green chillies, curry leaves, ginger garlic paste, ground masala paste and mix with 2-3 drops of water. Mix well and cook for minute or two.
  • Add the chopped tomatoes and cook till oil starts separating.
  • Add the chicken and mix thoroughly till the chicken pieces are coated with the spices.
  • Cover and cook for 3-4 minutes, stirring in between.
  • Add little water or as required as per the desired consistency of the gravy.
  • Mix and let it cook covered till the chicken is done and the gravy is of desired consistency.
  • Add a few drops of lime juice if required and mix.
  • Garnish with cilantro. Server hot with roti or naan or even rice.

Chicken Pasanda

When I started looking for variations in chicken recipes I realised that the most popular ones use the basic preparation and ingredients like onions, ginger, garlic and tomatoes. However some spices here and there, changes in cooking time, one step here and there  and you have a whole new dish. Yes, that is so true and Chicken Pasanada is one of them! Though to be honest, I have used small variations in the actual process, omitted some steps (as usual) and here is my version of it. This preparation uses no turmeric at all, instead uses paprika powder so it has a reddish-brown color. Also there is no gravy and the masala is dried up so that it sticks and coats the chicken pieces. Best served with Naan, roti or parantha.

Ingredients:

  • Chicken – 1 kg
  • Lime juice/Vinegar – 1.5 tbsp
  • Yogurt – 1 small cup (4 oz approx.)
  • Salt – to taste
  • Garam Masala – 2 tsp
  • Paprika/Kashmiri Mirch powder – 1 tsp
  • Red Chili Powder – 1 tsp or to taste
  • Oil – 2 tbsp
  • Onions, sliced – 2 medium
  • Whole Garam Masala
    • Green Cardamom – 4
    • Cloves – 2
    • Cinnamon – 2 one inch stick
  • Ginger, grated or paste – 1.5 tbsp
  • Garlic, grated or paste – 2 tbsp
  • Tomatoes, crushed or finely chopped – 1 medium
  • Cilantro – to garnish

Method:

  • Wash the chicken thoroughly and cut into big chunks or pieces. Poke small holes using a fork or a knife and add lime juice or white vinegar to it and set aside for 5-10 minutes.
  • Make a marinade of yogurt, salt, garam masala, paprika and red chilli powder. Marinate the chicken with this mixture and keep it aside in a refrigerator overnight or for 3-4 hours/more.
  • Heat oil in a thick bottomed pan.
  • Fry the sliced onions till browned. Then remove from oiland set aside for cooling. Once cooled make a paste of the drained fried onions in a grinder.
  • In the pan, (heat the oil again if required) add whole garam masala, ginger and garlic and saute for a minute.
  • Add the chopped tomatoes and fry till the moisture evaporates. Cover and cook till oil starts leaving.
  • Add the chicken pieces along with the marinade and mix well. Cover and cook for 5 minutes.
  • Add the fried onions paste, adjust salt and red chilli powder to taste.
  • Cover and cook, stirring in between. Add water in small amounts in batches if required. Cook till the chicken is done.
  • Uncover and let the excess moisture if any evaporate. and the masala is well coated on the chicken pieces.
  • Garnish with cilantro and serve hot!

Fish Manchurian

For all those who know what ‘Fish Manchurian’ is really like – please excuse me… this may not be what you expect! For the name to this dish is a concocted one and may or may not bear any resemblance to the original one :-).

This dish was actually a result of one of my kitchen experiments. It was during my initial months of cooking and the Veg Manchurian (from Sanjeev Kappor’s site) was my latest hit those days. Also, BBC had prepared Fish Amritsari (again, courtesy Sanjeev Kappor’s recipes) which turned out to be a fabulous fish starter. So trying to come up with something different, I stole ideas from the Veg Manchurian and Fish Amritsari and ended up with this dish which I fancifully named as ‘Fish Manchurian’. It turned out to be so good that after tasting it my husband wanted his dinner then and there at 6.30 in the evening. Being not sure what to serve it with we ended up warming up some garlic bread that we had got just the previous day. Since then I have made it countless number of times and while we had it with parantha and with rice and dal too, nothing beats the combination of garlic bread with this particular preparation.

Though between the two of us we had an informal name for this recipe, it was only when I made it for one of his office picnics and everyone started asking the name, did he officially label  it as ‘Fish Manchurian’… and well I think that’s when I decided it should go up in my blog with this title … after all it surely is my version of Fish Manchurian.

Ingredients:

  • Boneless fish fillets, cut into 1 and 1/2 inch pieces – 4 to 5. I used Tilapia for this recipe but one can try with other types too.
  • Lime juice – 1 tbsp
  • Salt – to taste
  • Red Chilli powder – to taste
  • Ginger paste – 1/2 tsp
  • Garlic paste – 1/2 tsp
  • Egg – 2
  • Corn starch – 2-3 tsp
  • Oil – 2 tbsp (to deep fry)

For Sauce:

  • Onions, finely chopped – 1 medium-sized
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Green chillies, chopped – 3
  • Soy sauce – 1 tbsp
  • Sugar – 1 tsp (or to taste)
  • Salt – to taste
  • Lime juice – 3-5 drops (optional / to taste)

For garnish:

  • Cilantro leaf
  • Dried Parsley
  • Red Chilli Pepper

Method:

  • Marinate the cut fillets in a bowl with lime juice, salt, red chilli powder, ginger and garlic paste for 15 minutes.
  • Break 2 eggs in the fish mixture, add corn starch to it and mix well. Let the fillets be marinated in this batter for another 5-10 minutes.
  • Heat sufficient oil in a pan for deep-frying (2 tbsp approx.).
  • Once the oil is hot, deep fry the fish fillets in small batches, till almost done. Drain from the oil and keep aside on an absorbent paper.
  • Keep aside the remaining batter for further use.
  • Leave about 2 tsp of oil in the pan and remove any excess oil. Reheat the pan, if required.
  • Add the chopped onions and green chillies and fry well.
  • Add gingerand garlic paste and mix well.
  • Add soya sauce, salt and sugar, mix well, cover and cook for 3-4 minutes.
  • Add the fried fish pieces and mix well for a minute.
  • Add the left over batter to the mixture and mix well. Let the egg in the batter cook and coat the entire mixture.
  • Sprinkle a few drops of water if the mixture dries up. Cover and cook for a minute.
  • Adjust salt and add few drops of lime juice if required. Mix well.
  • Garnish with dried parsley, cilantro leaf and red chilli pepper.

Chicken Sandwich

Life has been pretty busy these days… either that or I have been in my perennial state of laziness. I am yet to decide which has been the cause for the infrequent visits to my blog, whichever has been the case my readers deserve to know that I tend to disappear once in a while like this. Though I come back pretty soon, well recharged and hopefully with some more recipes.

Talking of laziness reminds me of Subways 🙂 . Days when we (includes BBC as well) don’t feel like cooking, or  we are on a trip and don’t have much time for a proper meal, Subway turns out to be my/our favorite. At walking distance from home, easily available at almost all places, Subway foot-long is very much affordable, yummy and filling. Be it the Italian bread with tuna salad and honey mustard or chicken teriyaki, I am always nodding a yes for Subway. So while I was longing for a foot-long in one of these lazy afternoon, I decided to make a proper chicken sandwich at home with our new purchases. We had bought the Ranch dressing for our salads and cheese the other day, something which we rarely do, and I wanted to put it into use. So here comes my attempt to make a Subway-like sandwich ‘minus’ the Italian bread (which is Subway special), ‘minus’ the honey mustard sauce and ‘minus’ almost everything that Subway uses, since I do not have so many ingredients at home. Never mind, after all we both loved it and I hope you do too!

Ingredients:

  • Plain white bread – 4 slices (2 slice for one sandwich. Can use any other variety of bread)
  • Cheese, shredded or grated – 1-2 tbsp (as desired)
  • Green capsicum, finely chopped – 1 tbsp
  • Onions, finely chopped – 1 tbsp
  • Cucumber, finely chopped – 1 tbsp (optional)
  • Tomatoes, finely chopped – 1 tbsp (optional)
  • Green chillies, finely chopped – to taste
  • Boneless Skinless Chicken breast – 1
  • Ranch Dressing – 3-4 tbsp or as required
  • Lettuce, chopped – 1 leaf (optional)
  • Tomato ketchup – as desired
  • Mustard sauce –  as desired

Method:

  • Wash the chicken breast, cut into small pieces and boil it in a pressure cooker till 4-5 whistles so that it is completely cooked. Let it cool. If you have Grilled chicken strips, that works best for this recipe.
  • Grind the boiled chicken pieces (once cooled) or the grilled chicken strips (once thawed).
  • Add chopped capsicum, onion, chillies, and the Ranch dressing to the ground chicken. Mix well.
  • Spread the shredded or grated cheese on the bread slices and warm it in a microwave or oven. Keep aside some of the cheese for garnishing.
  • Take out the bread slices and on the side where the cheese has melted evenly spread the chicken mixture on one slice of each of the sandwiches.
  • Add the chopped cucumber, tomatoes and lettuce on top of it.
  • Garnish with Mustard sauce, Tomato ketchup and cheese.
  • Top it with the other slice, with the plain side on top and serve.

Note:

You can prepare the chicken mixture before hand and refrigerate it. While making the sandwich. add all the ingredients as described above to the bread and then grill it before serving.