Popular homestyle chicken karachi served in North India., cooked in aromatic tomato gravy.
Ingredients
3 tbsp oil
750 gms Chicken
4 to 5 garlic, minced
1 inch ginger, minced
3 tomatoes
1 thsp chilli powder
1/2 tsp tumeric powder
1 thsp coriander powder
1 tsp cumin powder
4 to 5 chillies
1/4 cup curd
1 tsp pepper powder
1tbsp kasuri methi
Coriander and ginger juveniles for garnish
Instructions
Heat oil in a vessel add chicken, salt. Fry for 2 to 3 minutes until color changes. .
Add ginger and garlic, saute till aromatic..
Cut the tomatoes in to half and add it to the chicken, cover and let it cook on high flame.
Once they are soft pull out the skin and mash the tomatoes in.
Now add in the chilli, tumeric, cumin and coriander powder and let it cook.,add in the whole chillies and curd. Mix it in well and cook for 4 to 5 mins , on a high flame. keep stirring the chicken.
Add in pepper powder and kasuri methi and mix it in well.
Garnish with ginger and fresh coriander leaves
A simple dish which can be relished and slurped by pouring it over hot rice, best during monsoon time to keep you warm
Ingredients
300m chicken
2 onions
6 garlic pods
1 inch ginger
3 green chillies
2 tomato chopped
1/2 tsp mustard
2 tsp cumin seeds
2tsp coriander seeds
2 tsp peppercorn
15 curry leaves
1 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp garam masala
3 to 4 cups water
1 marble size tamarind ball soaked in 1/4 cup water
2 to 3 tbsp oil
Coriander leaves for garnish
Salt to taste
INSTRUCTIONS
Grind onions, ginger, garlic, green chillies, cumin seeds, coriander seeds and peppercorns to a fine paste.
In a vessel heat oil. Add the mustard seeds and let it splutter. Now add the onion paste. Cook till the oil separates. Add the tomatoes, turmeric powder, chilli powder, garam masala and cook it till the tomatoes are soft.
Add the chicken and saute for 8 to 10minutes. Add water and salt to taste and bring it to a boil. Add the curry leaves and tamarind pulp. Cook the chicken till its tender. Check for seasoning. Garnish with coriander leaves.
Note: you can add 1/2 lime juice if you need it sour.
Tender meatballs simmered in flavorful green masala. It's delicious, warm and a comforting meal.
Ingredients:
1 medium onion finely chopped
1 tomato finely chopped
2 potatoes cut into cubes
2 green chillies slit
1 marble size tamarind ball soaked in water
1 cup water
2-3 tablespoons oil
Salt to taste
For the meatballs
500gms ground mince
1 small onions finely chopped
1 tbsp ginger garlic paste
1/2 tsp pepper powder
Salt to taste
Green Masala
1/2 cup coconut
1 cup coriander leaves
3 green chillies
6 garlic flakes
1/2 inch ginger
6 cloves
8 peppercorns
2 green cardamoms
2 inch cinnamon sticks
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Mix the ingredients for the meatballs.Shape into balls and keep aside
Heat oil in a vessel and saute onions till soft. Add tomato , saute it its mushy
Add the ground green masala, fry well.
Add 1 cup water and bring it to a boil.
Now add the potatoes and one by one add the balls into the vessel. Do not stir or touch the meatballs. Cover the vessel with lid and cook on medium heat till meatballs cooked and the potatoes are soft.
Add tamarind water and green chillies.Simmer on medium heat. Garnish with coriander leaves.
Crispy Chicken tossed in sweet and sticky sauce, it’s delicious and addictive!!
INGREDIENTS
Marinade:
250 chicken breasts - sliced into long thick strips
1/2 cup buttermilk
1/2 tsp white pepper
1/2 tsp garlic powder
Salt to taste
Coating:
2.5 tbsp All purpose flour
1 tsp pepper powder
1/2 garlic powder
1/2 tsp baking powder
1 tsp chilli powder
Sprinkle some salt
Oil for deep frying
Sauce:
4 to 5 tbsp tomato sauce
2 tbsp brown sugar
1 tbsp soy sauce
2 tbsp Oyster sauce
4 garlic cloves- finely chopped
2 tsp ginger finely chopped
3 bird eye chilli
1 tbsp vegetable oil
1 spring onions - sliced into thin strips
1 tsp sesame seeds
½ tsp chilli flakes
2 Karif leaves , thinly sliced (optional)
INSTRUCTIONS
Marinate the chicken with buttermilk, salt, pepper and garlic powder. Mix together, cover and place it in the fridge at least for 1 hour.
Heat oil, add in 5 to 6 pieces of chicken. Make sure not to overcrowd the pan. Fry it for 3-5 minutes until golden brown. Keep.it aside.
Heat oil in a pan. Saute ginger garlic and chilli. Add all the sauces and brown sugar, stir in all together and let it simmer till its thickened .
Add in the chicken and carefully toss it together, top with the karif leaves, spring onions, chilli flakes and sesame seeds. Serve hot.
Rich texture and packed with flavour, A easy and delicious preparation.
INGREDIENTS
500 gms Chicken 2 Onions, finely chopped 1 Tomato finely choppsd 4 tbsp Almond powder 3 Fresh Cream 1 tbsp Kasuri Methi/ dry fenugreek leaves 4 Green Cardamom 4 -5 Cloves 1 1/2 inch Cinnamon stick 2 small Bay leaves 1 1/2 cup hot water 4 tbsp oil Salt to taste
For Marination :
1 tbsp Ginger garlic paste 2 Green chillies, chopped 1 tsp Red Chilli Powder 2 tsp Coriander Powder 1 /2 tsp Turmeric Powder 1 tsp Pepper powder 1 tsp Garam Masala Powder 1 tbsp Kasuri Methi / dry fenugreek leaves 1/2 cup curd 3 tbsp water
INSTRUCTIONS
Marinate the chicken for 1 to 2 hrs In a vessel heat oil, add the whole spices, once the splutter, add the onions and fry till they are nice and golden brown. Add the tomato, sauté it until they are soft and mushy. Add the chicken and fry well for 6 to 7 mins on medium heat stirring continuously. Now add the almond powder and salt and kept frying till the oil separates at the sides. Add hot water and cook it on low heat till the chicken is done. Garnish it coriander leaves and serve hot
A rich creamy chicken curry, very easy to make and absolutely delicious!
INGREDIENTS
600 to 700 gms Chicken. 1 Onion medium size 2 inches Ginger. 7 cloves of Garlic. 3 Green chilies, chopped. 1/2 cup Coriander leaves 6 Cashews 3 tbsp Fresh cream. 3 tbsp Curd 1/2 tsp Red chili powder, 1 tsp black pepper powder, 1/2 tsp chaat masala 1/2 garam masala powder, 1 tsp + 1/2 tsp kasuri methi/ dry fenugreek leaves Juice of 1 lemon Salt to taste 1/2 cup of hot water 4 to 5 tbsp Oil
INSTRUCTIONS
Make a paste of onion, ginger, garlic, green chilies, cashews and coriander leaves Now marinate the chicken with the ground onion paste, cream, curd , lime juice, kasuri methi, salt and all the powder spices Marinate the chicken overnight or for atleast 4 to 5 hrs.
Heat oil in a pan and only fry the chicken on high flame till its brown and remove aside. Now add the rest of the onion paste in the same oil and fry well for around 10 to 12 mins. Add the chicken and stir it in well. Add 1/2 cup of hot water and let it cook for a whole on medium heat. Add the additional kasuri methi and cook in low heat for 10 to 15 mins till the gravy is thick. Serve hot.
A delicious snack and a great appetizer. These croquettes are fried to perfection crisp from the outside and moist on the inside.
INGREDIENTS
1/2 kg Chicken mince 1 Onion finely chopped 2 Chilly green chopped 1 tbsp. Garlic paste 1 tbsp. Ginger paste 1 tsp chili powder 1/2 tsp turmeric powder 1 tsp garam masala 1 tsp pepper powder 1 potato boiled and mashed 1/4 cup coriander leaves 1/2 Sour lime 4 Bread slices 1 egg Salt to taste 1/2 to 3/4 cup Bread Crumbs Oil for frying
INSTRUCTIONS
In a pan add the mince and salt to taste, keep stirring. Let it cook till the mince is dry. Remove and keep aside. Now in the same pan, add 1 tbsp. oil and sauté the onions till translucent. Add the ginger, -garlic paste and chopped chilies, fry it well. Add the powder spices and the mashed potatoes, blend all of this mixture well. Add the mixture to the mince, along with coriander leaves, sour lime and egg. Mix it well. Take a small portion and form it into cylindrical shape. Coat these with bread crumbs. Keep the croquettes in the refrigerator for about 30 minutes You can shallow or deep fry till golden brown, as per your choice
Note: Bind well while forming the Croquettes , so they don’t break. Add 3 to 4 Croquettes while frying and do not over crowd the pan. You can even add semolina along with bread crumbs to coat the croquettes
Kebab a middle eastern cuisine, traditionally made of mutton or lamb and also cooked with various other meats. It tastes wonderful when you marinate and season the meat well.
INGREDIENTS 450 gms Chicken mince 2 to 3 tbsp Oil (for frying) 1 Onion 2-3 Green Chillies 10 to 12 Garlic Flakes 1 inch Ginger Piece 1 1/2 tbsp. Mint leaves 2 1/2 tbsp. Coriander leaves 1/2 tsp Baking soda 1 tsp Garam masala powder 1 1/4 tsp Red Chilli flakes or Red chillies ( roasted and crushed) 11/2 tbsp. Coriander seeds ( roasted and crushed) 11/2 tbsp. Cumin seeds ( roasted and crushed) 2 tsp Red Chilli powder 1 tsp Pepper powder 1 tbsp. Ghee Juice of 1/2 lime Salt to taste
INSTRUCTIONS
In a chopper add ginger, garlic, green chillies, mint leaves, fresh coriander leaves and finely chopped it( it should look like its grated) and keep aside. Do the same with the onions and squeeze out the water/ moisture and keep it aside.
Now to this mixture add the mince, red chilli flakes, red chilli powder, baking soda, garam masala powder, coriander seeds, cumin seeds, pepper, lime, ghee, salt and mix well. Refrigerate this for almost 1 hour.
Apply oil to your palm. Take a ball of this mixture and make kebabs on a skewer.
In a frying pan, add oil and fry kebabs on all sides or grill the kebabs on 160 degree C for15 to 20 mins until done.
Serve it with green chutney & sprinkle some chat masala.
Spicy and delicious chicken with a burst of aromatic flavours. Extremely simple preparation with basic ingredients.
INGREDIENTS
500 gms Chicken pieces 2 medium Onions finely chopped 1 1/2 tsp Garlic paste 1 tsp Ginger 1 spring Curry leaves 1 tbsp Pepper 1 tbsp Coriander seeds 1 tsp Fennel 1 tsp Cumin 1 tbsp Kasuri Methi / Fenugreek leaves dry 1 tsp Turmeric powder 1 tsp Chili powder 4 tbsp Coconut oil 10 Whole shallots (Optional) Salt to taste Water as per consistency
INSTRUCTIONS Dry roast coriander seeds, fennel, cumin and pepper. Grind it to a fine powder. Heat oil in a vessel, add chopped onions, once translucent, add ginger, garlic paste and curry leaves. Sauté it well. Now add the chicken and fry it well. Add the ground spice powder along with the chilli powder and turmeric powder. Add the shallots in and let the chicken fry in these spices. Now add water around 1 cup or add more if you want a little more gravy. Cover and let it cook. Once done add dry fenugreek leaves. Let it cook for 2 to 3 mins. Serve hot.
Mughlai chicken, a North Indian chicken curry with aromatic spices and royal flavours. This gravy is rich, creamy and perfectly spiced.
Ingredients
500 gms Chicken 1 Onion thinly sliced for Birista 1tbsp Dry Kasuri Methi 3 tbsp Cream (optional) 2 Bay leaves 1 tbsp Coriander powder 1 tbsp Red chilli powder 1 tsp Turmeric powder 1 tsp Cumin powder 1 tbsp Ginger garlic paste 2 tbsp Curd Salt to taste 1/4 cup Oil 1 tbsp Ghee
For grinding 1 Onion 2 Tomatoes 3 Chillies 1 inch ginger 10 garlic 3 Cardamom 1 inch Cinnamon 10 Peppercorn 6 Cloves 10 to 15 Almonds
Instructions Marinate the chicken with ginger garlic paste, red chilli powder, coriander powder, turmeric powder, cumin powder, salt and curd for 30 mins.
In a pan, heat oil and add the thinly sliced onions, fry it till they turn crispy and golden brown in color. Keep aside.
In the same pan, add the ghee, bay leaves and the ground paste, fry till it turns brown in colour and the oil starts to separate. Add the birista (fried onion) and mix it in well. Now add the chicken, sauté it for 5 mins on high flame. Check for the seasoning and add salt if required. Lower the heat and cook the chicken with the lid on, stirring it in between.
Once the chicken is cooked, add cream and stir it in well. This will make the gravy rich and creamy in texture. Add the dry kasuri methi at this point. Cook the gravy for 2 to 3 minutes. Garnish it with coriander leaves and serve it with rice or naan
