Chicken Jalfrezi is tender juicy chunks of mild hot chicken curry cooked in a spicy tomato sauce
studded with stir-fried peppers and onions.This richly flavored jalferazi with capsicum and onion ,
tastes best with chapati rice, but you can also serve it with steamed rice.
250 grams of chicken breast, cut into medium size cubes.
2 tbsp of oil
1 large onions, cut into medium size cubes
1 cup of green capsicum, yellow capsium and red capsicum cut into medium size cubes
1 tbsp ginger-garlic paste
2 slit green chillies
½ tsp of turmeric powder
1 tsp of red chilli powder (adjust to taste)
2 tsp of coriander powder
½ tsp of cumin powder
1 tsp of garam masala
1 tsp of canned tomato paste (optional)
1 cup of chopped ripe tomatoes
Directions || How to make Chicken Jalfrezi
Prepare all the ingredients and keep ready
Heat 1 oil in a pan, add onion cubes
Sauté until the onions turn soft and a light brown around the edges.
In the same pan, add green, red and yellow capsicum and saute them well for 2 mins.
Remove them from pan and set it aside.
In a cooking pot, add oil.
Add chicken cubes ,ginger garlic paste and fry for a minute until fragrant and mix it well with chicken again
Cover and cook the chicken for 10-12 minutes or until the chicken is cooked through
The chicken will let out water while cooking so the dish shouldn’t burn but keep an eye on it every 3-4 minutes by giving everything a good stir
Once the chicken is cooked, uncover and cook on a medium flame a few more minutes.
Now add all the spices – coriander, cumin powder, chilli powder, garam masala, turmeric ,green chillies – and fry again for a minute until they turn fragrant.
Take care not to burn the spices at this stage by keeping the flame low
Now add the tomato paste (if using) as well as tomato ketchup
Mix well, add ½ cup water, and cook for a minute
Check in between to give the curry a stir and keep heat to medium- low.
The gravy should be thicker by now and not watery (which is what we want)
Add salt and stir, check the taste to see everything is balanced well.
Add fried onions and capsicum and mix it well with chicken gravy.
cook for 5 mins on medium flame before removing from the heat
Serve chicken jalfrezi hot with rice or rotis
Chicken Dum Biryani is the most divine dish of all the non-veg dishes. Biryani is the most popular festive dish on the occasion of Eid-Ul-fitr.
Celebrations are incomplete without this authentic dish in any Muslim family.Though its derived from the Persian word ‘biriyan’, this delicious layered rice dish is slow cooked with spices, a choice of meats and flavoring agents is
not only popular across India but world wide.Loved by all food lovers across the world,
it is one of the royal dishes of India that reminds of the culinary heritage of the regal era of emperors Akbar and Shah Jahan and went on to occupy pride of place in the kitchens of the nawabs and nizams of India.
One of the most authentic and aromatic aromatic dish, biryani is sprinkled with rose water or saffron.If you cook this biryani with such precision that you are bound to make this dish again and again.
Prep Time: 30 mins
Marination Time : 3-4 hours(overnite)
Cook Time: 1 Hour 15 Minutes
Yields : 1 kg biryani rice
Serves : 8-10
1 kilograms chicken
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
5-6 pepper balls
3 tsp biryani masala
1 cup curd
1 tsp salt
For chicken masala
1 cinnamon stick
2 bay leaves
1 star anise
2 medium size onions finely chopped
1 tomato finely chopped
1 tablespoon garlic paste
1/2 cup fresh cream
1 kg basmati rice
2 green cardamom
1/2 cup ghee
1 bay leaf
1 cup thinly sliced onion
2 pinches saffron
1 teaspoon chopped mint leaves
1 teaspoon chopped coriander leaves
How to make Chicken Biryani
Direction || How to marinade chicken
Add all the marination ingredients in it. Rub well with your fingers so that the marination spreads evenly.
Ideally you should leave marinated chicken in the refrigerator overnight.
If you have sudden guests coming then, use a fork to bore holes in the chicken, marinate and keep aside for 1-2 hours.
Direction || How to cook rice for biryani
Meanwhile wash the rice thoroughly and soak it for 1 hour
boil the rice till its 3/4 th(75%) cooked and keep aside, spread on a plate. If you overcook your rice, it will turn pasty when mixed with the chicken.
Directions || How to fry potatoes.
Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.
Directions || how to make chicken gravy masala
Thinly slice the onions and fry them in the same ghee. Reserve half of the onions and keep aside.
Remove the chicken from the refrigerator and allow it to come down to room temperature.
1. Heat ghee in a deep bottomed vessel. It should have a tight fitting lid.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace,black pepper balls.
3. Saute it till nice aroma.
4. Add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the chicken and curd and cook covered ,fried potatoes and stir for some 34 mins on a low flame.
7. Now add the biryani masala & red chilli powder. stir.
8. Now add water and salt. stir very well
9. Increase the flame and let the chicken cook well.
10.After 10-15 mins , when chicken is tender , add 1 cup fried onions and mint leaves.
11. Turn off the flame and keep the gravy aside.
assembling and layering:
1. In a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. If cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. Arrange half of the rice layer in the pot or pyrex bowl.
4. Now spread half of the cooked chicken gravy masala on top of the rice layer.
5. Sprinkle fried onions,mint leaves
6. Then again the rice layer,chicken gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. Cover the pyrex bowl with an aluminium foil.
11. If using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. You can bake the chicken biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. If cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the chicken biryani dum cook for 2530 minutes or till
14. Serve chicken biryani hot with some raita or papad.
Mughlai Keema Paratha, which is stuffed with spicy mutton keema (minced meat of a goat) filling,topped with whisked eggs.This authenic paratha is famous throughout India.
I prepared this dish with chicken ‘keema’.The chicken variant can be prepared the same way as normal mughlai paratha.You can check this simple unique paratha with the easy recipe and step by step video.
A must try recipe at home.
Preparation time : 20 mins
Cooking time : 10-15 mins
Makes 7-8 parathas
Serves 3 to 4
For the dough:
2 cups wheat flour
1 cup all purpose (maida) flour
1 tsp oil
Salt to taste
For the filling:
250 gm minced chicken(keema)
1/2 small onion, chopped
1 green chilly finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
Half cup chopped fresh coriander leaves
1 egg, beaten
Salt to taste
Direction || How to make Mughlai keema paratha
Mix the wheat flour , maida, oil, salt and water and knead it into a soft dough.
Make seven to eight equal portions from the dough.
Keep the dough aside.
In a hot pan, add oil and chopped onions.
Fry onions till it turns golden brown and then add ginger garlic paste, green chilli ,red chilli powder,garam masala powder,cumin powder and salt.
Stir and cook till water has almost dried.
Remove and keep aside.
Now add chopped coriander leaves.
Let it cool for some time.
Now, roll out each portion of dough into a thick small ,round shaped dough.
Now in the center of the dough , place some prepared chicken keema.
Take the edge and start pleating as well as bringing the pleats in the center.
Pressed the pleats in the center and now with the rolling pin , make a round shape paratha.
Heat a teaspoon of oil in a pan or a tawa. Place the paratha on the pan.
Pour some beaten egg over the paratha in the pan. Flip and pour some beaten egg again.
Fry till it turns golden brown in colour.
Your Mughlai keema paratha is done!!
Serve with green chutney.
Shami kebabs or Shaami Kebabs are a popular Afghan and Indian variety of kebab, also famous kebabs found in Pakistani cuisine. Shami Kebab recipe is great snack made with mutton and chana dal. The basic ingredient for kebabs is usually mutton but it can very well be substituted by chicken or fish or even veggie.Kebabs are cooked well with spices and then grounded to a smooth mixture.Whole spices as they do not grind well in the grinder, people tend to buy shami kebab masala from market , but i normally like preparing masala at home.
For best results, keep the ground dough in the refrigerator or 1 hour for better binding of the shami kebabs. It gets easy to make the discs when you refrigerate the dough.I am sure once you make them, you will be compelled to try them out again and again.
Let’s get started with our shami kebab recipe.
Preparation time : 1.5 hours
Cooking time : 10 mins
Serves : 5-6
500 gm chicken/mutton mince
2 cups water
1 cup bengal gram / chana dal
4 green cardamom
1 inch cinnamon stick
8-10 black pepper balls
3 red chillies
2 bay leaves
1 tsp dhaniya(coriander seeds)
1 tsp jeera(cumin seeds)
1 chopped onions
4-5 garlic cloves
1 inch ginger chopped
Salt to taste
For binding Shami kebabs
1 tsp garam masala powder
1 green chilly finely chopped
1 medium size finely chopped onions
handful of coriander leaves / cilantro
oil for frying
Directions || How to make Shami kebabs
For shami kebab masala
Grind cardamoms, cinnamon, black pepper balls ,red chillies ,cumin seeds, coriander seeds and bay leaves to a fine powder.
For shami kebab patties
In a cooking pot,add the meat mince, water, chana dal, chopped onions,shami kebab masala ,ginger chopped,garlic cloves and salt.
Add 2 cups of water and Bring the mixture to a boil and then lower the heat.(You can even pressure cook it to 7-8 whistle)
Cook everything till all the water has evaporated from it and the meat is tender.
If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart.
Remove the pan from the heat and set aside to cool.
Grind the meat in a food processor to form a smooth mixture.
In a mixing bowl , add cooked minced meat/chicken ,onions ,garam masala powder, salt and coriander.
Mix them all together.
Divide the mixture equally into small lemon sized portions and shape each of them into a circle.
Heat the oil in a pan and fry the shamis until they golden brown in color
Remove and drain the excess oil on kitchen towels. Serve hot with mint chutney.
You can even store them in the refrigerator for up to 2 days.
Chicken 65 is a spicy, deep-fried chicken dish first made in Chennai’s restaurant.Many chefs believe that 65 chillies were used in each 1 kilogram of chicken hence the dish is name as chicken 65.It is one of the most popular starter all across India ,it is prepared using boneless chicken pieces with spices and then deep fried and later tempered with green chillies and curry adding the beautiful aroma to it as well as cooked in yogurt/dahi.
I always had chicken 65 which was prepared by mother in law ,she prepares it with made Chicken 65 masala and it turns out really good.
I once tried it at home without the masala but failed anyways. Just recently I got the secret recipe from my mother in law of how to prepare chicken 65 at home with out any market masala packet.I tried it as I always love to prepare chicken recipes from scratch.
First time ever the recipe was a success and I am proudly sharing it with you all. Do try this at home and share your experience with us.
Marination time : 3-4 hours
Preparation time : 10-15 mins
Cooking time : 20-25 mins
300 gm chicken breast, cleaned and cut into small cubes (boneless)
1 tbsp ginger garlic paste
1 tsp black pepper powder
1 tsp Salt
1/2 cup corn flour
1 tsp Kashmiri chilli powder (adjust to taste)
1 tsp cumin powder
1 tbsp crushed garlic
1 tbsp finely chopped ginger
1/2 cup thick plain yogurt
A fistful of curry leaves
2-3 cups of oil, for frying
1 tsp sugar(optional)
1 tsp lemon juice
salt as per taste
orange food color(optional)
2-3 green chillies
few finely chopped coriander
Directions || How to preparation chicken 65
In a large bowl ,mix boneless chicken with ginger garlic paste,pepper powder,eggs,corn flour and salt.
Refrigerate this mixture for about 3-4 hours to let the marinade work its magic on the chicken pieces. You can also leave it overnight in the refrigerator.
Heat the oil in a kadai or pan.
Gently add the marinated chicken pieces one by one without overlapping and fry on a medium-low flame until golden brown, turning every once in a while.
Make sure you don’t over-fry the chicken , the chicken should be tender and outside should turn a dark golden brown otherwise the chicken won’t be cooked through.
Remove it out from the oil and drain on paper towels and keep it aside.
For tempering , heat oil in a pan, add cumin seeds and allow it to splutter.
Next add garlic,ginger,chilli-garlic paste(I used home made chilli paste for this recipe),red chilli powder and some salt.
Mix all the ingredients well with the chicken, then add curd and mix it well
The curd will leave some water,once the chicken is well cooked in the curd well in the chicken,add few curry leaves,sugar and lemon juice and saute it for 2-3 mins.
Add little food color,now this is optional if you want a restaurant look.
Turn off the gas and remove the chicken on the serving plate,garnish it with green chillies and coriander.
Serve hot with lemon wedges and raw sliced onions.