curry

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
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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
 

 

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)
 
 
 
 

QUAIL KORMA

~ Huma ~ 2 Comments
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This is winter food. But here in Dubai quails are available all the year. So whenever I get fresh quails. It is a must have.This is best eaten with Bajra ki roti.
 
 
 


Marinate the QUAIL(batair) with the following ingredients for half hour.


QUAIL  6nos (Skinned & cut into 4 pcs) + 1cup curd + 1tsp tumeric powder + 2 tbsp red chilly powder + 1tbsp coriander powder + 1tbsp salt (according to your taste)

Other Ingredients: 
Oil – 1cup oil
whole garam masala (2cloves + 1/2inch cinnamon + 4 black pepper + 1 big black cardamon)
Powdered garam masala  1/2tsp
powdered black pepper 1/2 tsp
ginger garlic paste 4 tbsp.
Onion paste 2 medium size (Make a paste of onion by grinding it with water)
Coriander leaves
green chillies 4nos

Method:-

  1. Heat oil in a pan. When hot add the whole garam masala. 
  2. When it crackles , add ginger garlic paste.Fry this in oil  (one minute) till the smell of the ginger garlic paste is less.
  3. Now add  onion paste to it. Add powdered garam masala and black pepper. Fry  for 2 minutes.
  4. Add the marinated Quails. Fry on High flame for 2 minutes.
  5. Now take one cup of water and add to the above.
  6. Add chopped coriander leave and 2 green chilly.
  7. Cover &  cook on low heat.
  8. When the quail becomes tender add the remaining coriander leaves and green chilly. Cook on high flame for desired consistency.
  9. Serve with bajra roti or plain roti.
NOTE:- QUAIL TAKE LONGER TIME TO COOK. THIS PREPARATION TAKES NEARLY AN HOUR.