Non-Vegetarian dishes by more members

Chicken dum biryani recipe

Description

Ingredients

Basmati Rice - 4 large cups Boneless chicken breast - 300 gms ( cut into 1" cubes ) Large onions - 3 no's Large Tomatoes - 2 no's Medium size potato - 1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt - 1 cup Almonds - 8 to 10 pieces ( whole ) Kaju - 8 to 10 pieces Raisins - 12 to 15 pieces ( whole ) Garlic - 6 to 8 pods Ginger - 1" inch stick Ghee - 8 to 10 tsps Cinnamon - 1" stick Green cardomom - 3 pieces Big Black Cardomom - 1 piece Jeera - 1/2 tsp Shahi Jeera - 1/2 tsp Kalonji - 1/2 tsps Dry Red chillies - 5 no's Kasuri methi - 1/2 tsp Dry Dhania seeds - 3 tsp Turmeric powder - 1/2 tsp Star anus - 1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.

Preparation

Clean and wash the chicken pieces and keep aside. Heat 4 cups of water in a vessel and bring to a boil. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. Drain tomatoes and peel the skin. Cut two large onions into big pieces. Grind the ginger, garlic, onion and tomatoes to a smooth paste. Heat a kadahi and dry roast dry chillies, coriander seeds, jeera, shahi jeera, kasuri methi, star anus, cinnamon, green and black cardamoms, kalonji, and before removing from gas just add the turmeric powder and mix well. Grind the roasted ingredients in a mixer to a smooth powder. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well. Add this masala mixture to the chicken pieces,salt to taste, mix well and set aside to marinate for atleast 3-4 hours. Meawhile heat 6 cups of water in a vessel, add a teaspoon of salt and bring to a boil. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. ( Approximately takes 5 to 7 mins ). Drain in a collander and keep aside. Cut one large onion into thin long slices. Heat ghee in a kadahi and seperately fry Kaju, almonds and raisins. Remove and drain. In the left over ghee fry the thinly sliced onions till they are crisp and brown. Remove and drain. Now add the marinated chicken pieces along with the marinade and saute for 10 minutes till chicken is cooked and tender and the ghee seperates from the gravy. Now take a heavy bottomed vessel and coat it with ghee. Add a layer of rice, top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. Now knead the wheat flour to make a nice dough. Take a right fitting lid for the vessel, cover and seal the lid to the vessel with the wheat dough. Take a heavy bottomed tava, heat it and put the gas on simmer. Now keep the vessel on the tava and cook for approximately 20-25 minutes. Remove and garnish with fried onions, almonds, kaju raisins and finely chopped fresh coriander.

Spicy tomato chicken recipe

Description

Ingredients

Chicken- 1kg, cut into medium sized pieces Tomatoes- ¾ kg, mashed into a fine paste Big onions-1/4 kg, finely chopped Ginger-100g Garlic-50g Green chillies- 4 nos Ground masala – 3 tbsp (includes cinnamon, clove, bay leaves. Instead you can add any chicken masala available in shops) Coriander powder- 1 tsp Chilly powder- 1 tbsp Garam masala- 1 tsp Coriander leaves- to taste Cashew nuts- to decorate Raisins- to decorate Cream- ½ cup – Optional Curry leaves- few Cooking oil- two tbsp Salt-to taste

Preparation

Grind garlic and ginger separately and keep aside. Mash tomatoes into a fine paste. Heat oil in a pan and add cut onions, ground ginger, garlic, curry leaves, green chillies and sauté till the oniond become light brown. Add the ground masala, chilly powder,coriander powder, salt and sauté again for a short while. Add pieces of chicken and mix well with the spices. Then add the tomato puree. Cover it and cook till chicken is done. Do not add water. Take it from fire when the gravy becomes thick. Finally add 1tsp garam masala . Add chopped coriander leaves. Stir in cream (instead thick milk can be added). Fry cashew nuts and raisins and decorate the dish with that.

Tips

Let the tomato gravy be too thick when you finish cooking, then the cream will make it smooth. If properly done the dish will look reddish brown in colour. Use semi ripe tomatoes.

Ingredients

2.0 lbs of chicken breast skin removed 1/2 cup yoghurt 1 cup ground onion 1/2 cup ground cashew nut (soak cahew for an hour or more to make grinding easier) 2 med tomatoes cut into small pieces 1" square of fresh ginger ground 5 -6 cloves of garlic ground 6-7 whole green cardomom 1 tsp (more or less) of cayenne pepper or red chilli pwd 2 tbsp of sliced almonds 2 tbsp of corn oil

Preparation

Heat the oil, add the ground onion and stir till rose colored. Add garlic & ginger continue to fry till light brown. Add the cardamom and chicken cook for about 15 - 20 minutes on medium high flame. Add yoghurt tomatoes, red chilli powder. Keep cooking and stirring constantly for another 20 - 30 minutes or till the chicken is fully cooked and browned. Add ground cashew and cook for another 3 minutes. Garnish with almond slivers and serve.

Chicken Chettinadu recipe

Description

Ingredients

Chicken (cut into big pieces) - 2lbs, Tomatoes - 3nos, Dry red chillies - 10 nos, Black pepper - 2 tbs, Coriander seed - 2 tsp, Jeera (cumin seed) - ½ tsp, Poppy seed - 2 tbs, Cloves - 5 nos, Saumf - 1 tsp, Oil - 5 tsp, Onion - 3 nos chopped, Curry leaves - 2, Cinnamon stick - 1 inch, Ginger - 1 inch chopped, Garlic - 3 cloves, Water - 1 ½ cup

Preparation

Put 2 tbs of oil in a frying pan and lightly roast the chili, coriander, jeera, saumf, cloves. black pepper and poppy seed. Grind it into a coarse paste. Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick, curry leaves and garlic. Sauté for 5 minutes, add chopped tomato and the masala paste. Fry for another 7 minutes. Add chicken pieces and 1 1/2 cups of water and cook till the chicken becomes tender and should be covered with the masala

chicken masala recipe

Description

This is very easy to prepare and can be had with rice, bread, roti etc

Ingredients

chicken cubes- 1/2 kg, oil-2 table spoon, onion-2, ginger, garlic and green chilli paste-1 table spoon, tomatoes-2, chicken masala-1 table spoon dhania leaves.

Preparation

Heat oil, saute onion, once the onion becomes tender, put the ground paste and stir well, once the masala becomes golden, add tomatoes and chicken masala, then add chicken cubes and stir well, no need to add water. once the gravy thickens, garnish with corriander leaves and serve with rice, bread , roti etc.

Chicken with tomato gravy recipe

Description

very delicious and colorful

Ingredients

chicken 1kg medium pieces FOR MARINATE ginger garlic paste 2 tsp chili powder1 tsp coriander powder 2 tsp turmeric powder half tsp garam masala 1 tsp pepper powder half tsp salt according to taste oil 2 tbls red color 1 pinch lemon juice 1tsp. FOR GRAVY tomato puree 250 GRMS ginger 1pc chopped garlic 5 cloves chopped onion 2 chopped nicely capcicum 1 cut into small pieces soya sauce 2 tbls red colr 1 pinch chilly powder 1tsp coriander powder 1tblsp turmeric powder halfsp garammasala 1tsp salt oil 3tblsp

Preparation

1. marinate chicken 3hrs 2.heat the pan and put oil saute ginger ,garlic , onion, till it turns brown. 3.add masala powders and stir few minutes. 4.add tomato puree soy saucce and salt if need. 5.mix all welland oil comes up add chicken piecesand till it is well cooked. 6.if water dries chicken covered with masala well. remove from the fire 7.garnish with capcicum and coriander leaves

Chicken 65 recipe

Description

Ingredients

Boneless Chicken - 1 - 1.5 lb cut into bite sized pieces Chilli powder - 2 tsp (or to taste) Lime Juice - 3 tbsp Curd - 2 tbsp Ginger garlic paste - 2 tsp Salt - to taste Food coloring - a little Oil - for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions - slit lengthwise Lime slices

Preparation

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil). Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Chettinad Chicken
Ingredients
· 1 kg: Chicken
· 1 1/2 cup: Onion
· 1 cup: Tomato
· 20 cloves: Garlic
· 1 big piece: Ginger
· 2 tsp: Pepper
· 2 tsp: Cumin seeds
· 2 tsp: Fennel (Jeera)
· ¼ cup: Coriander Powder
· ½ small cup: Chilli Powder
· Cloves (lavangam) as required
· Tamarind as required
· Salt to taste
· 5 tsp: Oil

Method
1. Wash the chicken and cut to pieces.
2. Mince garlic and ginger.
3. Powder pepper, cumin seeds and fennel together.
4. Fry the powders lightly and keep aside.
5. Season cloves in oil in a frying pan, add onion and tomato.
6. Sauté well adding minced garlic and ginger.
7. Add chicken with little turmeric powder and cook for 10 minutes.
8. Add chilli /coriander powders, salt and mix well.
9. Pour 4 cups of water and boil.
10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
11. When the gravy thickens to a paste, remove from fire.
12. Serve hot.

Egg curry recipe

Description

Egg with Drumstick

Ingredients

Egg:5 Coconut:1/2(to grind) Drumstick:1(cut into long) Curry leave:few Red chilli powder:1tsp Cumim seed:1tsp Turmeric powder:1/2tsp Salt to taste onion small:5(cut in long) Oil Mustard;1/2tsp

Preparation

Cook the Egg.Then gring the coconut,Red chilli powder,cumin seeds.Pour oil in a pan.Then put the mustard after it popped put the curry leave,onion,drumstick.Then pour some water.And cook the drumstick for five minutes.Then put the grounded coconut& boiled egg,salt.Cover it with lid and cook for five minutes

spicy and tangy egg burji recipe

Description

This is a meal by itself ,but makes a good serve with chapaths and bread.

Ingredients

eggs-4,onion 1 medium, chopped,garlic 2-3 pods crushed,green chillies 3 minced,tomatoes 3 minced/pureed,turmeric powder 1/2 tsp,chicken masala pdr-1/2 tsp,oil 2 tbsp,salt and pepper to taste,coriande leaves minced for garnishing

Preparation

Beat eggs well with a few spoons of milk.cot the onions,chillies ,tomatoes and keep aside. heat oil and add the onions,garlic and chillies.fry till the onion is transparent.add the tomatoes and the turmeric.fry till oil separates from the mix.add the chicken masala and pepper.fry.add the eggs and mix well .add the salt and mix till the eggs are set/semi set-according to taste.garnish with the chopped coriander and mix.and aromatic , tangy,spicy and tasty dish is ready.