chicken

Chicken Amrawati

~ Huma ~ 5 Comments
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Chicken Amrawati  is too easy to make. Gather your ingredients and drop it in the heated oil. Pan cook or Pressure cook are the options available.
Chicken Amravati
Garnish with loads of coriander and green chilly
Chicken Amrawati
& serve with roti or rice. Or both.
IMG_1939
 

Serves 3

Chicken Amravati

A simple chicken curry from the vidharbha region of Maharashtra

10Prep Time

30Cook Time

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Ingredients

  • I
  • Marinate the chicken with the following:-
  • 500 gm Chicken  with bone or boneless chicken
  • 3 tbsp Garlic Ginger Paste
  • Onion Paste: 2 medium size (Grind into paste)
  • 2 tbsp Curd
  • 1 tbsp red chilly powder
  • 1/4 tsp turmeric powder
  • 1 tbsp Coriander Powder
  • 1/4 tsp garam masala powder
  • salt to taste
  • II
  • 1/3 cup oil
  • Whole Garam masala (3 black pepper corns, 2 cloves, 1 black cardamom, 1/2 inch cinnamon stick)
  • 3 green chillies
  • 2 tbsp chopped coriander leaves + 1 tbsp coriander leaves

Instructions

  1. Marinate the chicken with all the above mention ingredients in I
  2. Now heat oil in a deep pan. When hot add 3 whole green chillies and whole garam masala.
  3. When it crackles add the marinated chicken. Stir till mixed
  4. Add the chopped coriander leaves.
  5. Cover & cook on a moderate heat till chicken is tender and oil separates
  6. Serve with roti , khubz or rice.

Notes

This curry can be prepared in pressure cooker also. Only need to use the pressure cooker and follow the same procedure from step 2, Give 3 - 4 whistles.  When cool remove and cook till desired consistency. Garnish with coriander & serve.

7.8.1.2
8
https://www.ghezaeshiriin.com/2015/11/chicken-amrawati/

Nutrition

Calories: 723 cal
Carbohydrates: 18 g
Fat: 43 g
Sodium: 322 g
Cholesterol: 195 g
Protein: 67 g
Fiber: 3 g
 
 

Chicken Puff

~ Huma ~ 5 Comments
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Though I am into more fresh foods, but during Ramadan  frozen food can come as handy. Time management is  most important during this period as most of the time is spent on ibadat.


A week before Ramadan, I start stocking up the frozen items like shami kebabs, seek kebab, shashlik, spring rolls, chilly kebabs, puffs and so on. Just defrost it for 10 minutes & you are ready to go.This recipe of chicken puff is the one of these. And can be very easily prepared and stocked up.

Lesser the time in kitchen the more time for praying. Well isn’t it all this month is about. Giving more emphasis on deen rather than daily routine and worldly affairs, praying for forgiveness , taking his blessing to improve our life &  follow the life our prophet (PHUH).

Makes around 15 to 20 (Depends on how much you fill the pastry)
 Ingredients
I
500 gm Chicken Breast
1/2 tsp black pepper powder
1/tsp salt
1/4 tsp ginger garlic paste
1/2 cup water
II
Mix of all the below
5 tbsp garlic mayonnaise (if using plain mayo then add few pods of grated garlic)
1 & 1/2 tbsp mustard paste
3 tbsp tomato ketchup
1 tbsp crushed red chilly.
III
15 to 20 Puff pastry sheets
Method:
  1. Pressure cook all the ingredients no I for  two to three whistles. When cool remove the chicken and shred it.
  2. Mix all the ingredient II
  3. Mix the shredded chicken with the above prepared paste. Adjust the salt levels accordingly.
  4. Take a pastry and fill it with the prepared chicken filling. Fold and twist with fingers to form a pattern or use the fork to seal it ( Press the fork to the edges of folded pastry to seal)
  5. Bake at 180 degrees for 25 to 30 minutes till light brown in color and puffed up.
Note:
# Freeze it separately on a tray. Store in a zip lock when frozen
# Defrost on counter for 5 minutes and bake till done.

Murg Kesaria / Saffron Chicken

~ Huma ~ 11 Comments
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The flavor of saffron gives a mystic touch to this curry.
 
with the balanced flavors of cashews, almond & poppy seeds/ char magaz(Melon seed)
 

this curry is perfect for a party menu.

 
 
 
 
 
 
 
Notes:
 
  1. This recipe serves 3 to 4 person
  2. Check the link for Birasta 
  3. Original recipe uses poppy seeds, but as it is banned in UAE I have used Char Magaz (melon seeds)
 
 
 
 

Murg Qalia

~ Huma ~ 6 Comments
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Murg Qalia is a special curry type from the region of Gujarat consumed by muslim community. Served with Naan, this curry is made during festive occasions.
Murg Qalia
Qaliya is type of curry made with Meat or chicken.This is a special curry of Gujarat & consumed with Naan.
Murg Qalia can also be served with pav or bread, depending on individual taste.
Mur Qalia

Serves : 3
Ingredients & Method

I
500gm chicken
1/2 cup oil
1 tbsp ginger garlic paste.
Whole garam Masala ( 1 black cardamom, 3 pepper corn, 2 cloves, 1/2″ cinamon)
2 tsp chopped coriander

II. Grind to a paste 1 tomato + 2 tbsp curd

III
1 large onion Birasta (Check Note below) grinded  with enough water to form a paste

IV.  Prepare all the masala with 1/4 cup water
1/4 tsp turmeric
1/2 tsp red chilly powder
1  tsp coriander powder
1 tsp salt (Adjust to taste)
1/2 tsp garam masala powder
1 glass water

 

Method

  1. Heat oil in a pan ( can use the same oil in which onion were fried*)
  2. Add in whole garam masala.
  3. When it crackles add in ginger garlic paste. Fry till the smell vanishes.
  4. Now add in masala paste (IV). Fry for few secs
  5. Add in chicken & fry for few minutes till it releases its juices ( approx 2 min)
  6. Now goes in birasta paste (III).Fry for few minutes
  7. Add in tomato curd mixture (II). Cook till oil get separated.
  8. Lastly add chopped coriander & a glass of water.
  9. Cover & cook till chicken is tender.
  10. The consistency of this gravy is thin as it is eaten with Naan.

Serves 3

Murg Qaliya

Murg Qalia is a special curry type from the region of Gujarat consumed by muslim community. Served with Naan, this curry is made during festive occasions.

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • I
  • 500gm chicken
  • 1/2 cup oil
  • 1 tbsp ginger garlic paste.
  • Whole garam Masala ( 1 black cardamom, 3 pepper corn, 2 cloves, 1/2" cinamon)
  • 2 tsp chopped coriander
  • II. Grind to a paste 1 tomato + 2 tbsp curd
  • III
  • 1 large onion Birasta (Check Note below) grinded  with enough water to form a paste
  • IV.  Prepare all the masala with 1/4 cup water
  • 1/4 tsp turmeric
  • 1/2 tsp red chilly powder
  • 1  tsp coriander powder
  • 1 tsp salt (Adjust to taste)
  • 1/2 tsp garam masala powder
  • 1 glass water

Instructions

  1. Heat oil in a pan ( can use the same oil in which onion were fried*)
  2. Add in whole garam masala.
  3. When it crackles add in ginger garlic paste. Fry till the smell vanishes.
  4. Now add in masala paste (IV). Fry for few secs
  5. Add in chicken & fry for few minutes till it releases its juices ( approx 2 min)
  6. Now goes in birasta paste (III).Fry for few minutes
  7. Add in tomato curd mixture (II). Cook till oil get separated.
  8. Lastly add chopped coriander & a glass of water.
  9. Cover & cook till chicken is tender.
  10. The consistency of this gravy is thin as it is eaten with Naan.
7.8.1.2
73
https://www.ghezaeshiriin.com/2013/05/murg-qaliya/

Nutrition

Calories

1998 cal

Fat

149 g

Carbs

6 g

Protein

152 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

* BIRASTA (Browned Onion):
Slice the onions in moon shape. Add it in hot oil till light brown. Drain & keep it on a kitchen towel. When cool it is crisp. Can be stored for a month in fridge .Use as required.

Tip: For Crispier Onion add some salt at the time of frying.

 Murg Qalia