Wednesday, 21 March 2012
I'm a huge fan of creamy delicious Chicken served with plain boiled Rice or chapati.
Boneless chicken in creamy gravy is fabulous in itself but when you make this is a traditional clay pot it literally takes the recipe to a next level !
Do try this, I'm sure, You'll be hooked, and than you'll want to make everything in this clay pot !!
So for the recipe You'll need,Ingredients :
750 grams of Chicken boneless, cut in cubes.
1 tsp of Freshly crushed Ginger
1 1/2 tsp of freshly crushed Garlic
10-12 Green chilies (adjust accordingly)
2 medium sized Onions
Salt to taste
1/2 tsp of Red chili powder (adjust accordingly)
2 tsp of Red chili Flakes
1 tsp of Chinese Salt
1 tsp of Cumin
1 tbsp of Dried Fenugreek leaves
1/2 tsp of Black pepper
1/4 tsp of All Spice (Garam Masala)
250 grams (around 3/4 cup) of yogurt
100 grams of Cream.
Blend Onion, Tomatoes and Green Chilies together..
...to make a paste. Keep aside.
Heat around 1/2 cup of oil in a clay pot (you can use a normal pan if you dont have this), add ginger garlic and cook till fragrant.
Add chicken and cook till done.
Take out with all the juices and keep aside.
In the same pot, heat 1/4 cup of oil and add the blended tomato mixture,
salt, Red chili powder, Red chili flakes, chinese salt, Cumin.
Cook till the oil is released and the tomatoes appear done. Dont let the gravy over dry, add water when needed.
Add the cooked chicken,
dried Fenugreek leaves and
...yogurt. Cook till the gravy is thick.
Now add Black pepper and All spice...
Cook for 5 minutes.
Add coriander and coarsely chopped green chilies.
Serve with rice of Chapati.
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I know i havent been posting much here, because my exams are scheduled next month.
And believe me they are not 'a piece of cake'
My routine is totally weird; i'm up all night studying, i sleep around 7 in the morning and wake up late in the afternoon! :S
So i needed a break today, so here I am, posting this !
I want to nibble on something when i study, so yesterday i thought about making something that my cousin used to make.
Some thick chocolaty concoction with coarsely crushed biscuits.
So here goes,
100 grams of Butter
1/2 Cup of Sugar
2 tbsp of Cocoa Powder
1 Packet of Marie Biscuits. (I used 2 half rolls)
Randomly break Marie Biscuits in chunks.
On a double boiler melt butter. Add eggs and sugar and whisk continuously so that the eggs do not curdle and you don't end up with scrambled eggs.
Add cocoa powder as well. Add continue whisking till it gets thick.
When its thick, add the broken biscuits,
Stir with a spatula to coat.
Wrap it in cling film or parchment paper in a shape of a log. or any shape u want.
When it comes to room temperature, keep it in the freezer to set for 2 hours.
After 2 hours it can be kept in the fridge.
Cut in slices and Enjoy !!
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Saturday, 10 March 2012
Who doesnt love to dig into spicy and saucy chicken wings.
You can make them for appetizers at a dinner party or have them as a whole meal, like I did :D
I've been searching for a perfect buffalo wing recipe for a few days now, bookmarking this and that, but when i came across this recipe, i was game.
I saw this recipe on a recipe page on facebook.
You can check it out HERE
They have some wonderful recipes. Go ahead and browse through!
I did add a little variation to the recipe and I serves them with creamy mashed potatoes to cut out the heat.
So here goes
1 kg of Chicken wings
1 tsp of Black pepper
Salt according to taste
1/2 tsp of White pepper
2 tbsp of Chili garlic sauce or ketchup
(For the Sauce)
2-3 tbsp of Butter
2-3 cloves of Freshly crushed Garlic.
3-4 tbsp of Hot Sauce
1/4 cup of Tomato ketchup
1/4 cup of water
1 tbsp of Brown sugar
Salt to taste
1 tbsp of Soy sauce
1 tbsp of Red Chili Flakes or Cayenne Pepper (Adjust according to taste, i made them super spicy)
a few drops of Tabasco Sauce (optional)
1-2 cups of All purpose flour to coat the wings.
You can purchase whole wings or as the butcher to cut them up for u.
If you,re buying whole, Cut chicken wings in 2 parts, drumette and winglet. Some may include a wing tip as well, discard the tips or keep them for later use in making chicken stock.
Marinate the chicken in the ingredients for Marination for at least 30 minutes.
Meanwhile Make the sauce.
Heat butter in a sauce pan, when melted add garlic. Cook till fragrant...
...than add all the other ingredients.
Cook on low flame till thick and saucy.
While the sauce if cooking...
coat chicken wing in flour. Shake off the excess...
...and deep fry till light golden brown. Being careful not to overcrowd the pan, as the wings will become soggy, do this is batches.
Add the hot sauce and toss to coat.
I served them with Creamy Mashed Potatoes
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