chicken recipes
Chicken Rezala( White chicken)
Chicken rezala ,also know as white chicken is another royal famous Bengali dish with delicious aroma.
This dish is a perfect combination of cream and cashews in chicken and other spices which add tons of flavour to the dish.
Just a magical dish with its aroma, texture and taste and serves as a perfect food for the whole family.
Do watch the video to learn how to prepare chicken rezala with very easy steps.
Ingredients:
For marination
1/4 cup onion paste
1/4 cup curd
1 tbsp Ginger garlic paste
salt as per taste
For cooking
1 cup Onion paste
500 gms Chicken
4 nos Bay leaves
6 nos Cloves
6 nos black pepper
1 cup Cashew nut paste
1 tsp White pepper powder
1 cup Curd
2 tsp cream
1 tsp Garam masala
1 tsp Ginger garlic paste
3 nos Green chilli finely chopped
1 tsp sugar
1 tsp Oil
2 tbsp Ghee
salt to taste
Directions || How to prepare Chicken Rezala
Marinate the chicken with onion paste,ginger garlic paste, curd and salt . Mix well and rest for 2 to 3 hours.
Heat ghee in a pan, add whole garam masala bay leaves,cloves,black pepper,onion paste, ginger garlic paste and sauté well till the raw flavours are gone.
Add chopped green chillies ,cashew nut paste curd ,pepper powder and the marinated chicken.
Mix well and cook. Add little water once it comes to boil and cover the pan with lid and allow cooking for 30 minutes on slow flame.
Add cream. Cook till chicken is tender.
For tempering
Heat oil in another pan add onion rings,red chilli, and sprinkle some salt.
Cook till onions are browned and pour this into the chicken and cook for 2 to 3 minutes.
Serve it with Roti/Naan or plain Rice along with Raita/Salad
Chicken Korma
Chicken curry with poppy seeds, cashew nuts and spice is a very popular chicken recipe .It is a rich and aromatic curry that makes a wonderful meal for the family. It can be served with plain steamed rice or with chapatis.
Ingredients:
For the Marination
1 Kg chicken cut into desired size pieces
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1/2 tsp Turmeric powder
1/2 tsp garam masala powder
For the Paste
3 tbsp Poppy Seeds ( Khus Khus/ Postaka)
6 to 8 pieces of cashewnuts fried
5-6 Green Chillies ( adjust according to taste)
For the Gravy
1 Cinnamon stick
3-4 Green Cardamons
4-5 Cloves
2 Medium Onions, finely chopped
2 Medium Tomatoes, finely chopped
1/2 tsp Turmeric
1or 2 red chilly
1/2 tsp Garam Masala Powder
1 tsp Red Chilli Powder
3 tbsp Oil.
1 tsp of milk cream.
Few chopped corainder leaves for garnishing
Salt as per taste
Direction || How to prepare Chicken Korma
Wash and clean the chicken.
Cut into desired size pieces.
Mix the ginger garlic paste, lemon juice, turmeric and garam masala powder into the chicken. Let the chicken marinate for 30 min – 1 hr.
Soak the poppy seeds in half a cup of hot water for 10-15 min.
In a grinder, add the poppy seeds ,cashewnuts and green chillies and make into a fine paste. Keep it aside.
Heat oil in a pan. Add the cinnamon stick, green cardamoms and the cloves and saute it for 10-15 secs.
Add the chopped onions and fry till the onions become soft and light pink. Then add the chopped tomatoes and fry till the tomatoes are mushy.
Add the turmeric powder, chilli powder and salt and cook till the oil starts separating from the gravy.
Add the marinated chicken pieces and mix it well so that the chicken pieces are nicely coated. Fry for another 5-6 min.
Then add the paste and cook for 5-10 min on low flame. Add a cup of water, cover the pan and cook for another 10 min till the chicken becomes tender.
Add milk cream at the end just before serving.
Sprinkle garam masala over the curry, mix well and garnish with chopped coriander/cilantro. Serve with rice or chapatis.
Malai Chicken Tikka
Malai kebab or Malai Tikka gets its name as malai/fresh cream which is one of the key ingredient of this dish.
I wanted to try this juicy, melt-in-mouth succulent tikka from a long time ,finally I succeeded !!!
Sharing with you this recipe of delicious and aromatic spicy creamy base chicken malai tikka.
Ingredients
500gms Boneless chicken, cut into 1½ pieces
2 cubes of cheese grated
¼ cup Fresh cream
¼ corn starch powder
1 tsp Ginger garlic paste
½ tsp black pepper powder
1 tsp nutmeg powder
1 tsp lemon juice’
1 tsp sugar powder
Butter for cooking
1½ tsp Salt
Directions || To prepare Malai tikka Kebab
For the first marination
Clean, cut and dry your chicken cubes using kitchen towels.
The marinade works best if the chicken is dried thoroughly from any moisture.
Add ginger/garlic pastes, nutmeg powder, pepper powder and lemon juice and half of the salt.
Mix well and refrigerate for an hour.
For the second marination
Take the grated cheese and mash the cheese to form a smooth paste
Add the cheese to the chicken and corn starch mix it well.
Next add fresh cream to the chicken and mix it gently, combine well and refrigerate again for 4 hours or preferably overnight.
How to cook the tikka’s
Thread the chicken pieces on skewers (if you’re using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).
Turn on your oven’s grill/broiler to 200 C and grill for about 10-12 minutes per side.
Turn the skewers over once they begin to color; keep an eye that the chicken doesn’t burn.
You can brush them with some melted butter midway through grilling. You can even grill these on a proper charcoal grill.
Alternatively, you can shallow fry the skewered chicken on a pan on both sides until cooked through.
I have used a grill stand and placed it on the gas stove and barbeque it slowly on the medium flame.
Serve hot with accompaniments of your choice or garnish it with carrots, onion rings or lettuce leaves.
Enjoy!!
Tips
Marinate the chicken and cheese at room temperature else both will leave water.
Palak (spinach) chicken curry
Spinach (Palak) along with other green leafy vegetables is rich in iron.Lets try out this iron rich recipe with chicken.
Prep time: 30 mins
Cooking time: 30 mins
Serves: 4
Ingredients
To Marinate chicken
1/2 kg of boneless Chicken cut into 12 pieces
2 teaspoons Ginger Garlic chopped
1/2 cup Dahi
To prepare gravy
1 bunch of fresh spinach leaves (palak) chopped
1 large size Onion finely chopped
1 small size tomato finely chopped
1 small Green chillies finely chopped
1 teaspoon of Red chilli powder
1/2 teaspoon Garam masala powder
1/2 turmeric powder
1/2 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1 cinnamom stick
2 to 3 green cardamoms
1 to 2 cloves
1 large size bay leaf
Salt to taste
oil for cooking
Direction || How to prepare Palak(Spinach) chicken curry
Marinate the chicken with Salt , ginger garlic paste and Dahi and keep it aside for some time.
Meanwhile boil the chopped palak in the hot water.Keep it aside to cool.
To make the gravy, heat oil in a non-stick pan.
Add bay leaf,cinnamon, green cardamoms and cloves and sauté till fragrant.
Add onions and saute till golden brown and then add chopped tomatoes fry it for few seconds.
Add red chilli powder, coriander powder, turmeric powder, cumin powder,garam masala powder and boiled palak and mix well.
Transfer the mixture into a mixer jar and let it cool slightly.
Add a little water and grind into a purée. Transfer the puree into a bowl and set aside.
Again add a little oil in a non-stick pan and mix the puree and marinated chicken.
Cook both the puree and chicken well till the chicken is tender.
Serve it hot with any green salad or carrots or chopped Onions.
Tip.
Don’t over boil the palak ,the longer you cook dark, leafy vegetables, the more nutrient loss they experience.
Chicken Patties
One more flavorful snacks or a side dish to a main menu, Chicken Patties cooked with meat (mutton or chicken) stuffing that is fried with a batter/covering.
This is one of my kid’s favourite and i discover that she loves having it so i made some addition to the patties and added Green Peas(Matar) to this recipe.
We can also add more veggies to it,specially its good for kids who loves chicken and hate having veggies,this will add nutritional value to the patties.
Please leave any comments or feedback if any.
Prep time: 30-40 mins
Cooking time: 10-15 mins
Serves: 4
Ingredients
250 grams of boiled Shredded Chicken
1 cup boiled green peas(Matar)
1 boiled potato
1 tsp of Ginger garlic paste
1 tsp of Red Chilli powder
1 tsp of Garam Masala powder
1 tsp of Tomato Ketchup
1 egg
1 cup of Bread Crumbs(optional)
Salt to taste
Oil for frying.
Directions | How to make Chicken-Green Peas Patties
In a bowl mix all the ingredients (shredded chicken,green peas,potato,ginger-garlic paste,red chilli,garam masala and tomato ketchup)
and knead lightly to form a soft dough.
Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.
Whip the egg in a bowl and dip each patty into the egg beaten and then roll it in the bread crumb
Deep-fry the patties in hot oil until they are golden brown in colour and drain on absorbent paper.
Fry it for about 10 minutes and serve hot with tomato-garlic sauce or any chutney of your choice.
Tips
You can any veggies of your choice like shredded cabbage or carrots.
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