Indian Chicken curry

Hello Everyone, today I have got a recipe for a very delicious and lip smacking chicken curry. Made up with the regular spices it has the most authentic taste. Its the way I am preparing it since many years and always liked by everyone. Its a very good option for a get together as well. I always keep this in my menu when Guests are arriving home. Its an easy and simple way to impress others :)))

There is no marination required hence saves time, also prepared in less oil :). Lets quickly dig into the ingredients following the method.

Video link :

Ingredients :

• Chicken on bone : 500 gms
• Onions : 2 medium sized (finely chopped)
• Tomatoes : 2 medium sized (pureed)
• Ginger : 1 tbsp (minced)
• Garlic : 1 tbsp (minced)
• Bay leaves : 2 nos
• Cloves : 4-5 nos
• Cinnamon stick : 1.5" long
• Red chili powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Turmeric powder : 1/2 tsp
• Coriander powder : 1 & 1/2 tsp
• Garam Masala powder : 1 tsp 
• Dried fenugreek leaves/kasuri methi : 1 tbsp
• Yogurt : 2 tbsps
• Oil : 2-3 tbsps 
• Fresh coriander (handful)
• Salt as per the taste

Method :

• In a hot pan (try to take deep bottom pan) add oil, then add the whole spices - cinnamon, bay leaves and clove. Let them release their flavor in oil then add onions and saute till you get a nice golden brown colour. 
• Add the washed chicken pieces and fry till the chicken changes its colour. 
• Then add all the dry spices - red chili powder, turmeric powder, coriander powder, kashmiri red chili powder (for reddish colour) and 1/2 tsp of garam masala (rest of it we will add at the end). Give it a mix and add the salt as well.
• Add pureed tomatoes and saute until oil oozes out.
• Then add yogurt and mix well. Add water, cover and let it simmer unless the chicken cooks.
• Once cooked well, add rest of the garam masala, dried fenugreek leaves and mix well. 
• Garnish with fresh coriander leaves.

Enjoy with hot phulkas, rumali rotis or steamed rice :)

For the Rumali roti recipe please click here

 

Note : 

• You can add ginger/garlic paste instead of minced.
• The authentic way to prepare it is with Mustard oil, but here I don't get it of a good taste hence I used olive oil.
• Chicken's cooking time varies from place to place, it took only 10-15 minutes for my chicken.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy cooking 

Priyanka

Goan Style Egg curry (Coconut based gravy)

Hi all, today I am very excited as I am going to do a guest post on my blog. This is my very first guest post and I am so happy that it's none other than Mr.Sushant Varma (My husband). He is a very good cook and more important - loves to cook. He is an IT professional and doesn't get much time, but whenever he is free he does it, specially on weekends. Last weekend we went together for a group meet of Chef at Large, its one of the biggest foodie group on Facebook having more than 32000 members. There we had a secret ingredient swap (Every member got an ingredient, which was not revealed to other members, then they were shuffled and distributed back). Me and Sushant both are the members, hence we both participated in it. He got a fresh whole coconut, with which he had to prepare a dish. 

So he decided to prepare a Goan egg curry. We prepare egg curry frequently but the normal way its made, never tried it before but must say will be switching to this curry now more often. Won't be taking much time and straight away directing to Sushant.

"When I left home for my further studies, had various choices with food and had no idea about cooking. I went to New Delhi and had almost same options on most of the food joints with the same kind of taste. As very well said that “Necessity is the mother of invention” (for me cooking was an invention). I started cooking, but with a big question mark. Tried and failed many a times but somehow learnt the basic stuff. Then went to Mumbai for work and spent almost 3 years there. Great place with great people must say. There I learnt lot many varieties and got to know a lot about Goan food from one of my Goan friend. When cooking converted to passion from necessity never knew. But as an IT professional it’s so tough to take out time and continue our passion. I got married and that too with a foodie. Bas phir kya tha the journey began. Still I don’t get a lot of time, but can see my passion through my wife’s eye. So after a very long story here is the Recipe."
 
Recipe is for 2 portions, you can always increase the ratio as per the people.

Ingredients-

• Eggs : 4 nos
• Onions : 2 medium
• Garlic : 4-5 cloves
• Ginger : 1” piece
  
• Fresh Coconut : ½ cup (remove the brown part)
• Coconut milk : ¼ cup
• Tomato paste : 1 tomato (I used concentrated hence 1 tbsp)
• Tamarind pulp : 1 tsp
• Whole red Chili : 1
• Cumin seeds : 1 tsp
• Coriander seeds : 1 tbsp
• Turmeric Powder : ¼ tsp
• Red chili powder : ½ tsp
• Garam Masala : ½ tsp
• Salt : As per the taste
• Coconut oil – 2 tbsps (You can take any vegetable oil too)

Method -

• Roughly chop ginger, garlic, onions and coconut.
• Boil eggs
• Heat oil in a pan. Once hot, add whole red chilies, cumin seeds, coriander seeds and then garlic and ginger. Once done, add onions and sauté till they change the color to pink. Add coconut and again sauté till you get nice golden brown color. Add the powdered spices and tomato paste and fry until oil oozes out. Add tamarind pulp and stir. Now cool down the mixture and blend to a paste. In the same pan, pour it back and cook. Add coconut milk and stir continuously till a boil comes. Add salt and boiling water (if required). You can adjust the gravy consistency by adding water. Now add the boiled eggs cut into two and cover the pan and simmer for 5 minutes. Garnish it with green coriander. Enjoy with Chapati, or steam rice.

Thanks
Sushant

Thanks a lot Sushant for sharing this wonderful recipe with us :)) 

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Rajasthani Laal Maas

Rajasthani Laal Maas is a meat curry cooked in yoghurt and few of the whole spice paste. As the name says "Laal Maas", it has a bright red color due to lots of red chilies used in it. Its prepared with few of the ingredients but it taste delicious. It has a very nice aromatic flavor of desi ghee. It can be prepared with any meat - goat, lamb, deer etc. In Rajasthan it is well served with Bajra rotis. This dish basically comes from Rajputana families, where the warriors were very fond of hunting and due to the conditions the preparations were very rustic with very few spices. I tried out this recipe on one fine Sunday with lamb and was superlyked by my family. Sharing with you all the recipe. I did a little bit changes like I added onions to it (original recipe has no onion addition). Rajasthani food is quite spicy, but I changed the chili quantity as per our taste buds and the same thing you all can do :)))

Ingredients for marination :

• Baby Lamb leg - 400 gm
• Thick Yoghurt/hung curd - 3/4 cup
• Crushed Ginger/garlic - 1 1/2 tbsps
• Kashmiri red chili powder - 1 tbsp (for bright red color)
• Turmeric powder - 1/4 tsp
• Salt - 1/2 tsp

Ingredients for the Masala :

• Whole red chilies (hot) - 4 to 5 (or as per the taste)
• Coriander seeds - 2 tbsps 
  
• Bay Leaves - 2 to 3
• Cinnamon Stick - 2" long stick
• Green Cardamoms - 4 to 5
• Black Cardamoms - 2 (small)
• Cloves - 4 to 5
• Mace flower - 1

Ingredients for the curry :

• Finely sliced Onions - 3 (medium sized)
• Crushed Ginger/garlic - 1 1/2 tbsps
• Kashmiri red chili powder - 1 1/2 tbsps
• Fresh coriander - Handful
• Salt - As per the taste (some already added to the marination)
• Ghee - 3 tbsps (you can also add half - half oil & ghee)
• Boiling water - 2 to 3 cups

Method :

• In a bowl add yoghurt and all the masala ingredients except lamb. Mix well and now add the lamb pieces and coat well. Cover and keep it in the refrigerator for 1 hour. (If possible keep it for 4-5 hrs)
• Grind all the dry spices for making masala. Soak the dry masala in 1/4 cup of water and keep aside for 1/2 hour.
• In a large pan heat ghee, add ginger/garlic, saute for a while and then add sliced onions. Fry till golden brown. 
• Add the marinated lamb and fry for sometime, unless the moisture is completely dried.
• Add the soaked masala and fry again unless the oil oozes out.
• Now add boiling water (adjust the quantity as per the consistency you want).
• Cover it and cook on medium to flame for 25-30 minutes. I used baby lamb which cooked faster than a full grownup lamb. The cooking time varies, full grownup lamb might take 50-60 minutes.
• Also if you see that water is getting dried then you can add some more water to it.
• Check it after the stipulated time, if done add chopped coriander and serve hot with chapattis and steamed rice. 

Note : The quantity of chilies can be adjusted as per the taste. Usually it is very spicy. You can also add 1/2 tsp of ground garam masala at the end for more spicy gravy.

Thank you n Happy cooking
Priyanka