indian non veg recipes

Chicken Jalfrezi

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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.

Ingredients:

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 Bruschetta

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chicken_BrushettaBruschetta (Italian pronunciation: [bruˈsketta]) is a starter dish from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.
I decided to use it on chicken instead of on toasted bread and give it a little Indian touch. This has become one of my family’s favorite iftari this Ramadan.
It is spicy ,tangy and salty all at once. Try this recipe as a starter when the guest arrives and i am sure they will love it.

Prep time : 20 mins
Cooking time : 15 mins
Serves : 4

Ingredients

To Marinade

4 large chicken breasts
1 tbsp ginger garlic paste
1 tbsp oregano
1 tsp black pepper powder
1 tsp red chilly powder
1 tsp garam masala powder
Olive oil for frying
salt as per taste

BRUSCHETTA TOPPING

2 medium size tomatoes
1 medium size onion
1 finely chopped green chilly
1 tsp oregano
1 cup shredded cheese
salt as per taste

Directions || How to prepare Chicken Bruschetta

Trim the excess fat from the chicken breasts and cut each piece into four small piece.

Combine chicken with all the ingredients in a bowl and add salt and pepper.

Mix everything around to make sure the chicken is coated in the marinade. Refrigerate until ready to cook.

Prepare the bruschetta topping.

Finely dice the onion and tomatoes and mix all the ingredients (chillies ,oregano and salt )together in a bowl

Heat a oil separately in a frying pan. Fry the marinated chicken well on both the sides. After frying, remove from heat
and place chicken pieces on absorbent paper or paper towel to drain out excess oil.

Top each piece of chicken with about ¼ cup of the tomato bruschetta topping and about ¼ cup of shredded cheese.

It’s okay if some falls off, you can scoop it onto your plate along with the chicken.

Serve hot and enjoy these yummy bruschetta’s!

Chicken Soup in pressure cooker(treats bad cold and cough)

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Chicken soup is a soup made of chicken,simmered with water and various other ingredients.Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Try this quick and easy chicken soup for your kids at home to treat cold or cough , it really works.

This chicken soup can be served with rice too or simple bread/plain roti.


Preparation time : 5-10 mins
Cooking time : 15-20 mins
2 servings

To prepare chicken stock in pressure cooker

Ingredients

100 gm Chicken cut into medium size pieces and washed thoroughly
1 bay leaf
3 pepper balls
2 cloves
1 finely chopped small Onions
1 finely chopped small tomato
1 tsp Turmeric powder
½ tsp black pepper powder
½ tsp garam massla powder
1 tsp Ginger-garlic paste
1/2 cup water
Salt to taste
2 tbsp Oil

For Garnishing

few coriander

To prepare soup

1 tbsp of cornflour
½ tsp black pepper powder

Direction || How to prepare Chicken stock in pressure cooker

To prepare chicken stock

In a pressure cooker, heat 1 tbsp of oil, Once oil is hot enough, add bay leaf , pepper balls ,cloves ,finely chopped onion and sauté till it turns golden brown.
Now add finely chopped tomatoes, once the tomatoes gets mixed well,add chicken pieces and salt to taste.
Then add ginger-garlic paste ,garam masala powder, black pepper powder abd turmeric powder. Saute till raw smell from ginger-garlic goes away.
Add finely chopped coriander and add around 1 cup of water,put the lid on.Cook until just 3 whistles as chicken doesn’t take long time to cook.

To prepare chicken soup

Add the prepared chicken stock from pressure cooker in a vessel.
Add water to the cornflour and prepared a thick paste , add this cornflour paste to a chicken stock.
Add black pepper powder and stir it well.
Let the soup boil for 5-7 minutes on a high flame.
Serve hot to a kid or a person suffering from bad cold or cough.

Quick Baked Fish

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Looking for a quick fish recipe for a dinner ?Quick baked fish fillet recipe has been shared by one of the viewer and a very good friend of mine Sumaiya Khan . She is a very good cook. Quick baked fish is very easy and quick recipe, do try if you want to have a healthy and yummy baked fish.Check for the step by step recipes with photos

Preparation time : 5 mins

Cook time -15-20 mins

Serves : 4

Ingredients :

3 fish pieces

100 gms all purpose flour(maida)

1 packet fish masala

2-3 garlic cloves

2 limes

salt as per taste

Direction of How to prepare baked fish with Step by step recipes

 

Step 1 : Apply fish masala and maida and coat it all over the fish.

Step 2: Fry the fish over the pan

Step 3 : Preheat oven on 380 C and brush the baking pan with butter, cut the lime and garlic cloves and place it over the fish as shown.

Bake the fish for 10-15 mins on 380 c.

Serve hot with roti /naan or rice.

 

 

 

 

 

 

 

 

 

 

 

Oven baked Chicken Drumsticks

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Oven baked Chicken Legs/drumsticks is an amazing delicious quick dish prepared at home restaurant style.
These drumsticks have been marinated with garlic ginger paste and my favorite curd.
As you bake them,the smell is going to drive you crazy ,trust me you and your family will really enjoy it.

Check out this step by step recipe and do leave me your feedback.

For marination : 30 mins
Prepration time :10 mins
Cooking time :30 mins
Serves :4

Ingredients

5 -6 chicken legs/drumsticks
1 cup dahi(curd)
1/2 cup Onion paste
1 tsp ginger garlic paste
1 tsp red chilli paste
1 tsp tandoori masala powder
1 tsp cumin powder
bread crumbs
salt
olive oil

Direction || How to prepare Oven baked Chicken Drumsticks

Add curd , onion paste , red chilli paste,tandoori masala powder and salt to the chicken drumsticks and mix well.
Next add ginger garlic paste,cumin powder and bread crumbs and mix it well to the chicken drumsticks
Put some olive oil in the bottom of a pan (just enough to put the drumsticks on ).
Add drumsticks space enough apart so they aren’t touching each other.
Bake at 450 degrees for half an hour. Turn drumsticks over and bake another half an hour or untill cooked well.
Served them hot with garlic rice or any other rice of your choice.

Corn and Chicken popcorn

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IMG_8065These golden, crunchy, sized niblets made of my corn and chicken makes a great appetizer for a party menu.

My kids loved this snacks and they enjoy these mixed niblets bites of corn and chicken together. This recipe was inspired from Khana khazana show and I tried it at home and its was worth the efforts as not only my kids but my hubby too enjoyed it like anything.

Try this yummy light and crispy corn and chicken popcorn at home and do leave me your feedback.

Prep Time : 15-20 minutes

Cook time : 20 minutes

Serve : 4

Chicken and Corn popcorn Recipe

To marinade chicken

3/4 cup finely chopped boneless chicken
1 tsp red chilli powder
1 tsp pepper powder
1 tbsp ginger garlic paste
1 tsp soya sauce
1 egg
1 tsp lemon juice
2 tbsp all purpose flour (maida )
1 tbsp cornstarch
salt to taste

To marinade corn

1/2 cup corn kernels boiled
1 tsp red chilli powder
1 tsp pepper powder
1 tsp soya sauce
1 tsp chaat masala powder
2 tbsp all purpose flour (maida )
1 tbsp cornstarch
salt to taste

For garnishing

1 cup spring onions finely chopped.
4 soup spoons
1 tsp red chilli powder
1 tsp chaat masala powder.

Directions || How to prepare Chicken and Corn Popcorns

In a bowl combine chicken , red chilli powder , ginger garlic paste , pepper powder ,soya sauce and salt as per taste and combine the ingredients well.

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Break an egg to the chicken mixture and mix.

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Now add 1 tbsp cornstarch, 2 tbsps maida and 1 tsp of lemon juice in the chicken mixture bowl and mix. Add 1-2 tbsps water and mix well.

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Allow it to marinade for some time (30 mins – 1 hour)

In a another bowl similarly combine corn , red chilli powder , pepper powder,chaat masala powder ,soya sauce ,1 tbsp cornstarch, 2 tbsps maida
and salt as per taste and combine the ingredients well.

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Allow it to marinade for some time (30 mins – 1 hour)

Deep-fry marinated corn kernels in hot oil till golden. Drain on absorbent paper.

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IMG_8062Next deep-fry chicken pieces in same hot oil till golden. Drain on absorbent paper.

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In the meantime set your serving platter by placing 4 soup spoon on it and garnish the platter with spring onions,

Mix the corn and chicken popcorns together and double fry fried chicken pieces and fried corn kernels together in the same hot oil till crisp.
Drain on absorbent paper.

Transfer them into a bowl and put some chaat masala, chilli powder and remaining chopped spring onion greens and mix well.

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Put some fried chicken pieces and fried corn kernels mixture in each lined spoon and serve hot !!!!

Green chicken/Hariyali Murgh

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DSC_6387Green chicken/Hariyali Murgh is a nice change from usual red chicken curries which we usually made at home.
Its a delicious mild spicy and full thick gravy cooked in coriander ground paste which adds a great aroma to this dish.
What is special about this recipe,the curry is very simple to prepare yet it looks and taste like restaurant dish.
Try this flavorful ,delicious curry which goes very well with roti or plain rice.

Check out this step by step recipe and do leave me your feedback.

For marination : 30 mins
Preparation time :15 mins
Cooking time :30 mins
Serves :4

Ingredients

250 gms boneless chicken
1 tsp ginger garlic paste
Salt to taste
2 tbsp. oil
1 tsp red chilli powder
1 tsp garam masala powder
1 tbsp dahi(curd)
2 hot green chilies
1 bunch coriander leaves
2 medium size onions finely chopped.
Direction || How to prepare Green chicken /Hariyali Murgh

Marinade the IMG_8032chicken with ginger garlic paste and curd for 30 minutes.
Add the finely chopped onions , green chillies ,coriander ,red chilli and garam masala powder and salt to the grinder and grind to a smooth paste.

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IMG_8029IMG_8027IMG_8023IMG_8033Heat a pan with oil, add green masala paste, fry for 2 mins to get a nice aroma.
Cook the masala well for 5 to 10 mins on a medium flame.

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Now add chicken to the masala and cook for another 2 min fry till it turns white in color.
Cover and cook for 2 to 3 mins to release the moisture,this way the aroma of green masala and spice is absorbed by the chicken.
Add very little water to the masala and salt. and cover and cook till the chicken is fully done and the desired consistency is achieved.

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Serve hariyali chicken with Rice, roti or pulav.