Spinach Chicken Gravy

You will need:

• 1 lb chicken (chopped into bite size pieces)
  
• 2 cup spinach paste
• 1 cup onion(finely chopped)
  
• 1 tomato (finely chopped)
  
• 2 tsp garam masala powder
• 2 tsp coriander powder
• 1 tbsp ginger garlic paste
• 1 tsp cumin or black cumin
• 1 cup chopped coriander
  
• salt as reqd

To make spinach Paste

• 1 bunch spinach(chopped roughly)
  
• 7 green chillies
• few curry leaves
  
• 3 garlic cloves(chopped roughly)
  
• 1 tsp oil
  

Step 1:

How to make Spinach Paste:

In a pan add oil and then add green chillies, curry leaves and garlic to it and saute for a min. Then add the roughly chopped spinach and close the lid for 4 mins. Then switch off the heat and allow it to cool. Then grind it to a fine paste using blender/ mixie.

Step 2:

To make Spinach Chicken:

Take a non stick pan and add oil to it. Then add cumin seeds and allow it to splutter. Add chopped onions to it and saute it till it turns light brown color. Now add ginger garlic paste, chopped coriander, garam masala, coriander powder and chopped chicken and saute it for 3 mins. Now add the tomato and close with a lid and allow the chicken to cook for 10 mins.

Now add the spinach paste and curd/water to get your desired consistency. Close it with a lid for 5 more mins. Spinach chicken gravy is now ready to serve!!!

Note:

You can include grated coconut also when making spinach paste. Adding water /curd is purely optional. It will taste good before adding curd itself.

Chicken Pakoda

You will need:

• 2 chicken breast (½ lb )
  
• 1 tbsp ginger garlic paste(can substitue with chopped ginger and garlic to enhance the flavour)
• ½ cup gram flour
• ¼ cup rice flour
  
• 2 tsp chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• few curry leaves(chopped)
• salt as regd
• 1 lemon juice
• ½ cup Onion finely chopped(lengthwise)
• 2 green chilli (finely chopped) purely optional
• oil for deep frying(can go for baking too)
• ¼ cup water(enough to form a thick paste consistency)
  

Step 1:

Boil some water and add the breast pieces in it. Let it boil for 20 minutes.

Note:

(I used Rotisserie/grilled chicken breast. Shredded the chicken pieces using knife!!!)


Step 2:

Allow the chicken to cool for few minutes. In the mean time just slice the onion and green chillies.

Step 3:

Sieve the gram flour, rice flour together in a mixing bowl. Add salt, garam masala powder, chilli powder, coriander powder to it and mix it well. Add little water to form a very thick paste.It will look like this...(Urad dal vada / Methu vada consistency)



Step 4:

Check for salt and now add the onions, green chillies, curry leaves and mix it well. Now shred the chicken using hands or with the help of knife. Add the shredded chicken to the above paste.Now the pakoda batter is ready.

Step 5:

Heat the oil in a frying pan. Take small amount of pakoda batter and pour it in the oil and fry it till it turn golden brown color.

For crispy pakoda's better to have the flame in medium or low and fry for more minutes till it turn brown in color.

Serve hot with your favorite sauce..

You can add a pinch of red color also...

Spicy Chicken Fry

We had a pot luck party in our friends home for Thanksgiving. I was thinking what can i contribute for that party. Suddenly this came to my mind. Wow.. We really had fun on that day. Specially ate turkey for the first time in my life. Can't forget that day. And one more interesting thing. My friend made Three Milk Cake.. It was delicious!!!


You will need:

• 10 chicken drumsticks
• 1 cup curd
• 1 tbsp red chilli powder
• 1 tsp coriander powder
• 2 tbsp ginger garlic paste
• 2 tsp chopped curry leaves
• 2 tsp coriander paste
• 1 tsp tandoori paste(optional)
• pinch of red color
• 1 tsp salt(can increase or decrease)
• 2 tsp lemon juice
• oil for deep frying

Step 1:

Make few slots in the chicken with a knife. By this way the marination will go very well into the chicken. Now mix all the ingredients together except oil. Let it marinate for minimum 6 hours. I prefer overnight marination in the refrigerator.

Step 2:

Heat oil in a pan medium high. Just fry the pieces till the chicken is well cooked.

Note:

You can even bake the chicken. Set the oven to 350F. Arrange the chicken drumsticks in a buttered sheet. Bake it for 30 mins. Then just turn it and bake it again for 15 to 25 mins..If need apply oil/ butter on top of it. Tandoori chicken is now ready to serve.

Serve with lemon wedges and onion rings.

Chilli chicken/ Chicken-65

You will need:

• 1 lb skinless boneless chicken thighs
• 2 egg
• 1 tsp corn flour
• 1 tbsp ginger garlic paste
• 8 green chillies (chopped lengthwise)
• 2 tsp cumin powder
• 2 tsp red chilli powder
• 1 tsp pepper powder
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tsp cumin seeds
• 10 curry leaves
  
• ½ cup onion (cutting lengthwise)
• pinch of ajinomoto
• ½ tsp red colour
• oil for deep frying
• 2 tbsp oil
• ¼ cup water
• 1 lemon
• chopped cilantro for garnish
  
• salt to taste

Step 1:

Mixing ingredients with chicken.

Cut the chicken into 1 inch pieces and dry it using paper towel. Mix corn flour to it. After that add eggs and mix it very well. Since its a binding agent it should coat the chicken very well. Then add ginger garlic paste, 1 tsp chilli powder, pepper powder, salt and ajinomotto.

Hint: You can allow the chicken to marinate few hours to get better taste.
Step 2:

Deep fry the chicken:

After few hours of marination, deep fry the chicken till it becomes golden brown colour. As you know chicken cooks very fast. So don't over crowd the pan with more chicken. Little by little fry and keep it in a paper towel to absorb the oil content.

Step 3:

Saute all the other ingredients:

Heat 2 tbsp of oil in a pan, add cumin seeds and allow it to splutter. Then add onion, green chilli, curry leaves and saute for 3 mins till the onion turn translucent. Now add minced garlic and ginger. Saute it for 2 more mins. Add cumin powder, 1 tsp red chilli powder, water, salt and red colour. Then add the fried chicken pieces to it and saute it continuously till you get the desired texture. Now add lemon juice on top.

I like dry chilli chicken, so i saute it till the water evaporates and get a very dry form.



Chilli chicken is ready. Just garnish with chopped cilantro, sliced onion and sliced lemon.

Whole Baked Chicken Indian recipe

You will need:

• 1 whole chicken (5 lbs)
  
• 1 cup yogurt
• 2 tbsp chilli powder
• 1 tbsp paprika (or a pinch of red colour)
• 1 tbsp turmeric powder
• 1 tbsp garam masala powder
• 1 tbsp cumin powder
• 2 tbsp ginger garlic paste
• 2 tbsp lemon juice
• 2 tbsp white vinegar
• 1 tbsp salt

Step 1:

Wash the Chicken

Wash the chicken with some turmeric powder and with salt.(Removing skin is optional, but i like with skin). Make slots with knife in the chicken, so that the masala will go inside of the chicken also.

Step 2:

Marinate the Chicken

Rub the ingredients onto the chicken and let it marinate for atleast 8 hours. I prefer overnight in a refrigerator.

Step 3:
Bake

Preheat the oven to 350F. Take the marinated chicken out from the refrigerator and let it to come room temp. Then rub the chicken with some more garam masala powder. Transfer the chicken to Aluminum foil or to a baking tray, cover it with a aluminum foil and bake it for 1.5 hours.

Then transfer the chicken to another tray. (Becoz we will get so much of fat. so better scoop out of that fat ot transfer chicken to another tray.

Now again bake the chicken uncovered for 15 mins. Turn the chicken and again bake it for 20 mins to get nice brown crispy skin outside.

Handy Hint:

Eat with mint chutney, lemon slices , sliced onion and tomato.