indian non vegetarian 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 Dum Biryani

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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

 

Ingredients

For Marination

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

 

For rice

1 kg basmati rice
2 green cardamom
1/2 cup ghee
1 bay leaf

 

For Garnishing

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

Step 1

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
done.
14. Serve chicken biryani hot with some raita or papad.

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!

Goan style Pomfret fish curry

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Pomfret is an Indian curry recipe originated in Goa inspired from my mom’s kitchen.I am sharing my moms top secret with all of you. I am happy as I believe in sharing.This Goan recipe is prepared from it’s typical Goan ingredients like coconut and spicy red chillies.Hot and sour is the best way to describe this dish.This curry taste best when had with white steamed rice or boiled rice. Some Goan’s even have this curry with pav/bread.

Preparation time : 10 mins
Cooking time :15-20 mins
Serves : 4

Ingredients

For marination

250gm large fresh pomfret,washed and cleaned
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt

For the Curry Paste:

2 medium onions, sliced
Tamarind(imli), soaked in
1 diced tomato
1 tbsp coriander seeds
1 tbsp cocunut grated
2 whole dried red chillies
1 tsp jeera(cumin seeds)
1 and a half cup water

For cooking

4 tbsp vegetable oil

Direction || How to prepare Goan style Pomfret fish curry

Apply salt and turmeric powder,red chilli powder and ginger-garlic paster to the fresh fish and set it aside for an hour.

Place all the ingredients for the curry paste into a food procesor and blend well, adding enough water to make a thick paste.

Take another cooking pan and add the vegetable oil and curry paste and let it cook for 1-2 minutes.

Later add enough water to thin the mixture to a sauce consistency.Add the marinated fish and simmer for 2 minutes.

Transfer the curry to bowl , sprinkle coriander leaves over it.

Serve this hot and sour curry with plain rice / rotis.

Tip

When sautéing fish, you may add other seasonings such as pepper or lemon juice for better taste.

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.

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.

IMG_8026

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.

IMG_8035
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.

DSC_6387
Serve hariyali chicken with Rice, roti or pulav.