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

Crusty Oats & whole wheat herbed Buns (Eggless)

Hello everyone, today I have got one of my trial recipe which came out perfect in one go and very much appreciated by my husband too. These days in CAL (Chef at Large) we all have a yeast mania, and our groupmates are playing with it and preparing various kinds of yummilicious breads. So just thought to do an experiment and viola!!!! it knocked quite well. 

 

These are the crusty buns which I made up with oats flour, combining it with whole wheat and plain flour (for gluten). They have a hard crust outside and soft inside. Also I added some herbs which took them to a next level. 

I served them with Tomato,carrot & coriander soup and couscous salad, believe me it was an out of world kind of lunch. They are so delicious that will be very often now made at our place. So lets look into the ingredients following the method.

Ingredients :

• Strong whole wheat flour : 1 + 1/2 cups (Strong means that it should have a high protein content approx 13-15 gms) If not available then use normal chapati flour.
• Plain flour/All purpose flour/Maida : 1 cup
• Oats flour : 1 cup (Grind quick/old fashioned oats)
• Dry active Yeast : 1 tbsp
• Sugar : 1 tsp
• Salt : 1 tsp
• Olive/veg oil : 3 tbsps
• Garlic powder : 1 + 1/2 tsps (If not available, then use 1 tsp of freshly grated garlic)
• Italian mixed herbs : 1 tbsp
• Lukewarm Milk : 1/2 cup + 3 tbsps for milk wash
• Lukewarm Water : 1/2 cup 
• Sesame seed : 1 tbsp (optional)
• Butter : 1 tbsp 

Method :

• Combine together yeast, Lukewarm water and sugar in a bowl, stir and keep aside for 10-15 minutes or until it starts to froth.
  
  

  
• In another mixing bowl, mix together oats flour, whole wheat flour, all purpose flour, herbs, garlic powder and salt.
• Pour in the yeast mixture and try to combine, add little by little warm milk  and make a sticky dough. This is how the dough should look like as in the picture. 
  
• Apply a little oil over the palms and take out the entire dough over the working surface. Knead for 7-10 minutes. You can use oil rather than using dry flour if its sticking a lot. After sometime you will see that it has formed up with gluten which results into a soft dough (it will be sticky at this stage well, but that's absolutely fine)
• Place the dough in a large greased bowl and brush the top with oil, cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume. The best place I find is my oven keeping its light on (for about 1-1 1/2 hours).
• Once risen punch down the dough and divide this into 8 equal parts and shape them into smooth flat balls. The texture will not be very smooth.
• Place them onto a lightly greased baking tray lined with aluminum foil. Cover & leave in a warm place until doubled in volume.
• Once done brush them with milk wash and apply sesame seeds.
  
• Preheat oven to 190 ° C  and put a pan/tray filled with boiling water on the lower rack (For steam in the oven). Bake the buns for about 25-30 minutes or until the tops are lightly browned.
• Take out from the oven and apply butter, keep them onto the cooling rack and they are done.

Tips :

• Be patient while frothing the yeast and also proofing the dough.
• Adding herbs & garlic is optional or you can add the flavours of your choice.
• Don't apply a lot of dry flour while kneading the dough, this may lead to dense buns. 

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 Baking
Priyanka

Rumali Roti (Thin Flatbread)

Hello everyone, today on public demand I got you all the recipe of Rumali Rotis. These are very-very thin just like handkerchiefs thus named rumali roti. Traditionally they are made large size and cooked on an upside down wok (made up of clay). Mostly enjoyed with Tandoori & Muglai cuisines, but for us its just not the case. We have it with any masala curry we prepare. This roti has both flours All purpose flour (maida) & Whole wheat flour (Atta). It goes well with any  vegetarian or  non vegetarian curry. Usually in Restaurants, chef flip the rolled dough in air to make thinnest possible stuff, but learning that technique is not very easy. I tried it, but failed and got a roti with so many holes. So I have started preparing it on a pan and viola !!!! the results are almost the same. So here is a very simple and easy to follow recipe.

Video Link - 

Ingredients :

• Whole wheat flour/Atta - 1/2 cup
• All purpose flour/Maida - 1/2 cup
• Rice flour - 2 tbsps
• Oil/ghee - 2 tbsps
• Water - to knead the soft dough

Method :

• Mix both the flour well and with water knead a very soft dough. Cover with a damp kitchen towel and keep aside for 15-20 minutes.
• Make 2 small sized balls of the dough.
• Roll out both of them half way through or 4-5" diameter.
• Now apply some oil on one of the rolled roti and sprinkle rice flour.
• Cover it with the other rolled roti and press gently.
• Roll out the sandwiched rotis together to a large thin roti (As per your griddle/tawa size) using a little dry flour.
• Heat a tawa on high flame and cook this roti on both sides very quickly (as shown in the video), be very fast.
• Remove from tawa and immediately separate the 2 rotis.
• Fold each roti into a triangle and keep soft in a casserole or a big bowl placing some paper towels below and covering with a damp cloth (This helps in maintaining them soft).
• Enjoy with either vegetarian or non-vegetarian cuisines. 

Note :

• If rice flour not available then all purpose flour can also be used.
• You can add a couple of tbsps of oil while kneading the dough (I usually don't add) 
• Also for more better results, knead the dough with milk.
• The dough should be very soft, otherwise the roti will become very hard.
• The griddle/tawa should be very hot and you hae to be very fast while cooking them. 

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 :)))

flip the dough balls in air to make the thinnest possible roti. - See more at: http://www.foodcnr.com/2013/09/roomali-roti-rumali-roti.html#sthash.PhAc3c7p.dpuf

flip the dough balls in air to make the thinnest possible roti. - See more at: http://www.foodcnr.com/2013/09/roomali-roti-rumali-roti.html#sthash.PhAc3c7p.dpuf