Search Results for: chicken

Murgir Keemar Niramish Jhal – Ground Chicken Curry

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I understand you all are wondering about the title of this post. Chicken being the most popular source of meat, how come ground chicken curry be called a vegetarian (niramish) dish, it is like an oxymoron. It is nothing to do with the ground meat in this recipe, but the spices that goes into it. In Bengal, onion and garlic are considered a non-vegetarian item, probably something to do with the rise in body heat after eating onion and garlic. So, whenever a curry lacks these two ingredients we loving call that recipe niramish.

I love everything about chicken, be it mildly spiced chicken curry for a Sunday afternoon or a chicken tikka kebab for a Friday night with friends. Over the years, while spending time in the kitchen I have realized one thing – you can never go wrong with chicken. Ground chicken meat is a very versatile to have in the kitchen, boil it add some mayonnaise and put it in between two breads, and you’ll have a lovely chicken sandwich to gorge on. Add the keema to chickpea curry and mangsho diye ghugni (curried chickpeas with ground meat)is ready. In this recipe you can also top it up with boiled eggs, hard boil the eggs, sprinkle with turmeric and salt and lightly fry in little oil to get a golden brown color on all sides of the egg white.

The chicken keema curry is one of our favorite weeknight dinners. It is a no fuss meal, gets ready in matter of minutes, and tastes heavenly. If you want to get a richer and spicier gravy you can replace the cumin seeds with chopped onions, fry the onions before you add the keema and add a tablespoon of garlic paste along with the ginger paste used in this recipe.

chicken keema jhal

The only tricky part of this recipe is frying the ground meat. If you leave it as it is while it fries, you’ll get a big lump of meat, so keep on stirring while the meat gets cooked in the oil. Once they are cooked they won’t clump together.

Ground Chicken Bengali Curry
Serves 4
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1lb ground chicken
  2. 1 large potato
  3. 1 tablespoon cumin seeds
  4. 2-3 bay leaves
  5. 1 teaspoon turmeric powder + little extra
  6. 1 teaspoon chili powder
  7. 1 teaspoon Kashmiri chili powder, or smoked paprika
  8. 1 tablespoon cumin powder
  9. 1 teaspoon coriander powder
  10. 1 tablespoon ginger paste
  11. 1 teaspoon garam masala powder
  12. 1 tablespoon ghee
  13. Salt to taste
  14. 2-3 tablespoon oil
Instructions
  1. Peel the potato and cut it into inch size squares, like you would do for aloo posto. Sprinkle some turmeric powder and a pinch of salt. Heat oil in a wok and fry the potatoes till the sides starts to turn a slightly brown in color, about 3 minutes. With a slotted spoon take the pieces out of the wok, place on a kitchen towel to get rid of the excess oil and reserve for later
  2. In the same oil add the bay leaves and cumin seeds. As the seeds start to splutter in about 30 seconds gently put in the keema. Stir well and keep on stirring till the keema is almost fried and there are no large clumps.
  3. In a small bowl pour about ¼ cup of water and add the ginger paste and mix all the ground spices other than garam masala, give it a good stir with a small spoon to mix everything together and pour it over the keema. Stir to mix the paste evenly. Fry the spice mixed ground meat for about 2 minutes while stirring in between. Add the half fried potatoes and pour in about 2 cups of water, if you want to have a dry gravy pour half cup less. Season with salt.
  4. Cover and cook till the potatoes are fully cooked, about 10 minutes. Sprinkle the garam masala and ghee. Serve hot with naan or roti
Notes
  1. This recipe tastes equally good with when served with sandwich bread
Cook like a Bong http://bengalicuisine.net/
keema-curry

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Chicken Tikka Kebab

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Chicken tikka is the quintessential appetizer in of all Indian restaurants all over the globe. Whether it’s a restaurant in Bangalore or in Belgium, chicken tikka will always be there in the menu. I have had my fair share of chicken tikka kebabs in restaurants all over the place. Most of them I found were either too dry or too bland. So, I tried experimenting on the best way to cook this oh-so-important appetizer.

After a lot of tries with various store bought dry tikka masala, and failing almost every time, I took the matter pretty seriously. So, this time I made the masala paste from scratch. And, just to give it that oomph I added some Sriracha and carom seeds to it. Yes, you heard it right, I added the very Chinese sauce to this very Indian recipe, but the result was just fabulous. The heat of the Sriracha mixed with the carom seeds gave it a much better taste.

Kebab is a very Middle Eastern dish, but like all other Middle Eastern recipes, kebabs also got included in the Indian menu as a part of Mughlai cuisine. Kebabs are generally cooked in open fires, in a charcoal grill. The charcoal gives it a smoky taste, and probably enhances the flavor (I have tried chicken tikka kebabs in stovetop, oven and charcoal grill; but the last one turned out to be the best).

And, here’s another recipe to add to the what to cook for Rakhi series

Chicken Tikka Kebab from scratch

Ingredients:
2 lbs chicken thighs

2 tablespoon grated green papaya

2 tablespoon tomato paste

¼ cup onion paste

2 tablespoon ginger garlic paste

½ cup greek yogurt

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon chili powder

1 teaspoon paprika powder

1 teaspoon garam masala

¼ teaspoon nutmeg

2 tablespoon mustard oil

1 tablespoon sriracha

1 tablespoon carom seeds

Salt to taste

 

Directions:

Clean the chicken thighs, and trim off the extra fat. Cut into 2 inch size pieces, and keep aside

In a nonstick frying pan, heat the oil, add the onion paste and fry till the onion starts changing color, about 2 to 3 minutes. Add the green papaya, ginger garlic paste, and tomato paste. Fry till the oil starts to come out of the paste, about 3 minutes.

Add all the dry powder and season with salt. This paste you can make ahead, and store in the fridge for upto 3 days.

In a large glass bowl add the cooked masala paste, yogurt sriracha and carom seeds and mix everything together evenly. Now add the chicken pieces to this paste and gently toss so that the chicken pieces gets covered fully in the masala. Cover the bowl with plastic wrap and keep in the fridge for marinating for at least 4 hours, preferably overnight

When you are ready to cook, take out the chicken and bring to normal temperature about an hour before.

You can cook the kebab in stovetop, oven or charcoal grill –

For stovetop cooking –

Heat a shallow pan and lightly grease with oil or cooking spray, lay down the chicken pieces on the pan, make sure all the pieces touch the bottom of the pan, if you have more chicken, then fry in batches. Cook each side for about 2 minutes or till the chicken is cooked through.

For roasting in the oven-

Preheat the oven to 350F (180C), line a cookie sheet with foil and lightly grease with cooking spray. Thread the chicken pieces in skewers, 6 pieces if you are using the long skewers and 2 pieces each if using the smaller ones. Place the skewers on the cookie sheet and baste with melted butter or oil. Grill for 20 minutes, turning and basting once in between

Turn on the broiler and broil for about 3 minutes or till the edges start to char

For grilling on charcoal grill-

Thread the chicken pieces in skewers, and grill on an open grill basting with oil on each side. Grill each side for about 5-7 minutes or till the chicken is cooked through

Serve immediately with freshly cut onion rings and raita

Chef’s Tips – If you are using skewers for grilling the kebabs, then soak in water the skewers for at least 2 hours before using, else the skewers will catch fire and burn before the chicken is cooked through

Chicken Tikka Kebab

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Balti Chicken

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The word “balti” always remind me of the Bengali word for bucket, why a chicken recipe will be associated with such a word was quite appealing to me. My first guess was that the dish was served in little copper coated buckets in the restaurant, but that reasoning seemed a little too far fetched. So, I did a little search and of course Wikipedia came in handy.

Apparently, the phrase “Balti Chicken” came from the origin of this recipe. Here again there is much argument about where the origin of this recipe was. Some say that this recipe originated from Baltistan, Northern region of Pakistan  and hence the name. The other theory says that the chicken dish was first prepared by the Balti restaurants in Birmingham in UK.

Anyways as Shakespeare had said, “What’s in a name? That which we call a rose by any other name would smell as sweet.”, there is no point in fighting over a name of a chicken recipe. But, it’s definitely worth trying. The recipe calls for a lot of tomatoes, and the chicken is cooked in the tomato juice making this chicken dish a sweet and sour preparation. This chicken side dish is the new item for the rakhi series. 

Balti Chicken with naan

 

Ingredients:

1 ½ lb chicken, skinned and cut into medium size pieces

1 onion, thinly sliced

½ teaspoon turmeric

1 teaspoon cumin powder

1 teaspoon chili powder

3 cups chopped tomato

4-6 garlic cloves, sliced

2 green chilies, chopped

6 tablespoon canola oil

3-4 sprigs of cilatro, chopped

Salt to taste

 

Directions:

In a heavy bottom pan, heat oil, add the onion and cook until translucent. In the meantime in a small bowl add all the ground spices and make a paste with about 2 tablespoons of water. Stir in the spice mix with the fried onions, and cook until oil starts separating, about 3 to 4 minutes

Add the chicken pieces and mix with the fried spices and onions. Put in the tomatoes and season with salt. Cook covered for about 15 minutes. Give it a stir once or twice in between so that the chicken doesn’t stick to the bottom of the pan

Add the garlic and green chili and cook covered till the chicken is fully cooked. Pour little water if it gets too dry.

Garnish with the chopped cilantro. Serve hot with naan or rice

Balti chicken

 

Chef’s Tips: I used about two cornish hen in this recipe. If you want to make it a boneless preparation, you can use chicken thigh; breast pieces tend to get very chewy.

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Chicken Korma

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Korma or Qorma is a very old method of cooking meat. It was first used by the Turkish and was brought in to India by the Mughals. The Turkish word kuvurma means braising, the meat is at first cooked in high heat and then simmered in tight pot for a long time to get cooked in its own juices and marinade.

 

Chicken Korma spices

The chicken korma was cooked by Kalyan the other day, and it turned out superbly awesome, and so I had to put it up on the blog. After his stint on mastering the art of making rajbhog, Kalyan has become keen on entering the kitchen more often, much to my relief :). This recipe was inspired by a book “Complete Indian”, which we bought from Salvation Army though he made some changes while he was cooking.
Though the recipe is straight forward, korma takes a long time to cook, and so you have to have that patience to cook. But, trust me the end result is definitely worth all the time you spend in the kitchen. As Rakhi is just a few weeks away, here’s the first dish of many more dishes to celebrate this special with your sibling. Stay tuned to learn many more awesome recipes to make for Rakhi.
Chicken Korma

Chicken Korma
Serves 4
Print
Cook Time
55 min
Total Time
9 hr
Cook Time
55 min
Total Time
9 hr
Ingredients
  1. 3lb chicken
  2. 1 large onion, sliced
  3. 4-5 tablespoon of ghee or canola oil
  4. 3 cloves of garlic
  5. ¼ cup Greek yogurt
  6. 1 tablespoon ground coriander
  7. 2 teaspoon turmeric powder
  8. 1 teaspoon ground cumin
  9. 1 teaspoon Kashmiri chili powder
  10. 1 teaspoon chili powder
  11. 5 cloves
  12. 5 black cardamom pods
  13. 1 2” cinnamon stick
  14. 1 ½ tablespoon desiccated fresh coconut
  15. 10-12 almonds
  16. 2-3 twigs of cilantro
  17. Salt to taste
Instructions
  1. Cut the chicken into 3-4” size pieces. Crush one clove of garlic, beat the yogurt and turmeric together with the garlic. Mix the yogurt with the chicken and put it in a ziploc bag. Marinade for at least 4 hours in the refrigerator, better overnight
  2. Before you are ready to cook, take out the chicken from the fridge and bring it down to normal temperature.
  3. Toast the almonds in a cast iron pan and then chop the nuts. Keep aside
  4. In a heavy bottom pan heat the ghee, add in the onion and fry till they are translucent, about 4 to 5 minutes. Add all the whole and ground spices, and salt and fry for about 2 minutes, stirring constantly
  5. Add in the marinated chicken to the pan, put in the desiccated coconut and mix well with the fried spices. Cover the pan with a tight lid and simmer for about 45 minutes or till the chicken is soft and cooked. Keep watch, if the chicken gets too dry or starts sticking to the pan, then add a little water
  6. Transfer the chicken to a serving bowl and garnish with the toasted nuts and cilantro. Serve immediately with naan or rice.
Notes
  1. If you are using oil to cook, then before taking out of the pan, you can pour a teaspoon of ghee to the chicken to give it the additional flavor and smell.
  2. Kalyan used 3 1lb cornish hen to make this dish. The hens were skinned and cut into 3 to 4 inch size pieces. You can also use chicken thighs to make it boneless recipe or use a whole chicken.
Cook like a Bong http://bengalicuisine.net/

Murgh Korma

 

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Manhattan Cart Style Chicken Over Rice

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Though I have been calling Texas my home for the last 3 years, I got the chance to live in Big Apple for sometime. I may sound cliche, but living 2 blocks away from Times Square was like a dream come true. Raised in Kolkata, I’m used to the noise, dirt and crowd of cities. Probably, thats one of the reasons why NYC became so close to my heart.

Just as you step into the streets of Manhattan, there is so much to see and do – that you feel like getting lost in those streets. NYC has its own charm. The city has a lot to offer, and talking about food, no city in US and probably in the world has so much variety than Manhattan. From $500 pre fixe menus to $5 meals – Manhattan has it all.

If you are in New York city and want to grab a quick bite without burning a hole in your pocket, the carts on the streets of Manhattan is your answer. There are hundreds of carts selling tens of different type of food – from gyros to pretzels. One such cart, one of my most favorite cart food is on the intersection of Broadway and 39th street. This Bangladeshi guys offers the best chicken over rice in all of Manhattan.

As the name suggests, the menu is simple – bite size pieces of chicken cooked in mild spices served over a bed of flavored Basmati rice with a side of salads and your choice of sauce poured to make this meal a class apart.

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Chittagong Chicken

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My connection to Chittagong and that of Bangladesh is that my grandparents lived half their lives in the land. Both my parents were born and brought up in Kolkata and so we never had the chance to visit our city of origin.

Chittagong chicken

Growing up, I have heard my father speaking to his sibling is Chatgaiyya bhasa (Chittagong language), but I still can’t figure out what they say :). The language may be as hard as learning Mandarin to me, but I have heard storied from my grandfather about the beautiful beaches and the picturesque countryside and I wish to visit it someday. As, for now I am happy with the rich and spicy dish this port city of Bangladesh has to offer – the morichut and of course the shutki maach.

While looking for a new chicken recipe last week, I came across this Chittagong chicken recipe. Though while growing up I have had quite a few different type of Chittagong recipes, but never had the chance to have this chicken dish – probably because of the fact that chicken was a no-no till the time my grandfather was around.

Ground Spice

The recipe asked for marinading the chicken in roasted ground cilantro seeds and dry red chilies. While roasting the two spices, I was so overjoyed with the flavor that loomed my kitchen, that I just couldn’t wait to taste the chicken. I deviated a little from the original recipe – added a few potatoes and kept the gravy a little runny – because that’s how my man likes his Sunday chicken.

Ingredients

  • 2lbs medium size chicken pieces
  • 2 large potatoes, cut into half
  • ½ of an onion, slivered finely
  • ½ onion made to a paste
  • 6 dry red chilies
  • 2 tablespoon whole cilantro seeds
  • 1 teaspoon Kashmiri red chili powder
  • 2 tablespoon garlic paste
  • 1 teaspoon turmeric powder
  • 1/4  tablespoon cashew paste
  • 4 tablespoon mustard oil
  • 1 teaspoon garam masala
  • Salt to taste
  • Warm water

 

Directions

  • Dry roast 4 red chilies and the whole cilantro seeds; grind them in a spice grinder.
  • Put the chicken in a large glass bowl, add half of the roasted spices, and 1 tablespoon garlic paste massage the chicken with it. Add half the turmeric, little salt and about 1 tablespoon of mustard oil. Cover with a plastic wrap and marinate for at least an hour or keep it in the bottom rack of the fridge overnight.
  • If you have kept the chicken in the fridge, take it out well before you start cooking so that it comes down to room temperature.
  • Heat oil in the wok. Add a pinch of turmeric and salt to the potatoes and fry in the oil till they turn slightly brown in a few places. Take out and keep aside.
  • In the left over oil add the slivered onions and the 2 red chiles and fry till they turn light brown. Add the chicken, onion paste, turmeric, chili powder, garlic paste and stir well to mix all the spices well. Season with salt.
  • Let the chicken cook over high flame, till the spices turn darker in color. Keep stirring so that it doesn’t stick to the bottom of the pan.
  • Pour about 2 cups of warm water to the chicken, and add the fried potatoes. Cook covered till the chicken is cooked and potatoes are soft. Add the cashew paste and cook for a minute.
  • Sprinkle the extra dry ground spices and garam masala. Serve with roti or rice.

Sunday chicken curry from Chittagong

Hot Tips – Don’t worry about the heat from the chilies, it is much reduced by the cashew paste and also by using the Kashmiri red chili powder, the color turns good and the heat is also less.

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Korean Stir Fry With Chicken

Korean Stir Fry With Chicken

Side, Korean, Korean stir fry, Simmer sauce, Product review, Korean cuisine, Stir fry recipe
Cooks in    Serves 4
Ingredients
  • 1 lb chicken, cut into thin strips
  • 2 carrots, cut into inch size strips
  • 1 baby bok choy, chopped coarsely
  • 1/2 can baby corn, halved lengthwise
  • 1/2 cup chopped mushroom
  • 1/2 onion, chopped into cubes
  • 1 packet Saffron Road Food Korean Stir Fry simmer sauce
  • 2 tablespoon canola oil
Directions
  • Wash the vegetables, and drain out the excess water
  • Heat oil in a skillet and add the vegetables except the bok choy. Saute till the vegetables are half cooked
  • Now add the chicken strips and bok choy and cook till the chicken strips are well done
  • Pour in the contents of the pouch, mix well with the meat and vegetables and cook covered for 2-3 minutes or till the sauce starts bubbling.
  • If you want to keep the gravy serve instantly with jasmine rice, else cook till the gravy is dried.

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Chicken Korma – Guest Post

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Poila Baisakh, Bengali new year is just a day to go. You all should have many plans for this new year. We at CLB though of celebrating it in our own way. A new recipe for Poila Baisakh. It is shared by Nusrat Azimuth Suborna of Myself Nusrat. Suborna is new to blogging, but you’ll have fun browsing through her blog with loads of appetizing food photographs. And, here’s her take on chicken korma in her own words.

Legendary ‘Chicken Korma’ is a Mughlai delicacy from Hyderabad, India. But my Bangladeshi Grandma has her own version. She would care a damn about korma rules. Because her version is ruled by magic 🙂

Grandma’s almighty-creamy-pillowy-lovely-light almost all-white ‘Chicken Korma’ shall live forever as a ‘Hall of Fame’ in our family 🙂

Chicken Korma

Making ‘Chicken Korma’ is an art that requires precision and skill (which I don’t have like my Grandma) and I guess, it would take me a light year to replicate her flavorful, tasty as well as visually appealing Korma. Keeping in mind that it’s humanly impossible to give it the exact same heavenly texture, exact same mild heat, exact same intense aroma, I gave it a try for the first time.

Chicken Korma

Indian, Side, Chicken recipe, Chicken korma, Bengali chicken recipe
   Serves 2
Ingredients
  • 1 lb chicken, skinless and with bone or boneless
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • 1 large size onion
  • 2 green chilies
  • 6 to 7 Almonds, blanched and skin removed
  • 6 to 7 Cashews
  • 1 tablespoon white poppy seeds
  • 3/4 cup plain, flavorless yogurt
  • 1/2 cup milk
  • 1 teaspoon freshly cracked white pepper
  • 2-3 green cardamoms
  • 4 tablespoons ghee/ cooking oil
  • Salt to taste
Directions
  • Marinate the chicken with yogurt, salt, garlic and ginger and let it rest overnight in the refrigerator.
  • With the help of a blender, puree the hell out of onion and green chilies.
  • Next, blend the cashew, almond and poppy seeds to a fine paste.
  • In a deep pan, add 2 tablespoons of ghee and bring it to heat. Add green cardamoms and let it release the flavor. This should take about 2 seconds. Add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.
  • Add the marinated chicken and continue cooking for about 5 minutes until the chicken is partially cooked through. Add freshly cracked pepper.
  • Continue cooking in medium heat until the oil starts to separate.
  • Add milk. Cook for 10 minutes with the lid on.Check for salt and once the chicken is cooked through, switch off the heat.
  • Serve with rice or your choice of bread.

Chicken Korma bangladeshi style

Don’t forget to enter for a chance to win 4 different simmer sauces from Saffron Road Food. Click the image to know the rules.

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Chicken Korma

Chicken Korma

Indian, Side, Chicken recipe, Chicken korma, Bengali chicken recipe
   Serves 2
Ingredients
  • 1 lb chicken, skinless and with bone or boneless
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • 1 large size onion
  • 2 green chilies
  • 6 to 7 Almonds, blanched and skin removed
  • 6 to 7 Cashews
  • 1 tablespoon white poppy seeds
  • 3/4 cup plain, flavorless yogurt
  • 1/2 cup milk
  • 1 teaspoon freshly cracked white pepper
  • 2-3 green cardamoms
  • 4 tablespoons ghee/ cooking oil
  • Salt to taste
Directions
  • Marinate the chicken with yogurt, salt, garlic and ginger and let it rest overnight in the refrigerator.
  • With the help of a blender, puree the hell out of onion and green chilies.
  • Next, blend the cashew, almond and poppy seeds to a fine paste.
  • In a deep pan, add 2 tablespoons of ghee and bring it to heat. Add green cardamoms and let it release the flavor. This should take about 2 seconds. Add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.
  • Add the marinated chicken and continue cooking for about 5 minutes until the chicken is partially cooked through. Add freshly cracked pepper.
  • Continue cooking in medium heat until the oil starts to separate.
  • Add milk. Cook for 10 minutes with the lid on.Check for salt and once the chicken is cooked through, switch off the heat.
  • Serve with rice or your choice of bread.

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Baked Chicken Keema Chop – Minced Chicken Fritters

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Winter is in. As the temperature falls, sitting in your couch with a nice warm blanket watching your favorite TV show is the best part of the evening. What makes it better is a plate of piping hot munchies and a cup of tea.

Snacks and oily food is almost synonymous. For us Bengalis “tele bhaja” (deep fried) snacks is the bottom line of a good evening chit chatting. As some say Bengalis live to eat and not eat to live. But, with the raising heart diseases cutting on the oil is a must.

I prepared these ground chicken fritters a few days back for an evening appetizer come snack. Baking them in stead of deep frying was the only way to cut on the calories. But, whoo they came out so well. The taste and texture was just like the deep fried ones, but yet you don’t have to die for guilt. It was an instant hit.

Baked Minced Meat Fritters

Snack, Indian, Baked snacks, Chicken baked fritters, Fritters
Cooks in    Serves Makes 12 fritters
Ingredients
  • 16 oz ground chicken
  • 1 medium onion, finely chopped
  • 2-3 green chili, chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 2-3 tablespoon cornflour
  • 1 cup breadcrumbs
  • Salt to taste
  • Cooking spray
Directions
  • Wash the ground chicken properly. Boil the washed chicken with 2-3 cups of water till well done. In a bowl add the cornflour with 4-5 tablespoon water to make a runny mixture. Preheat the oven to 400 degree Fareheit.
  • Heat about 1 tablespoon of oil in a frying pan, throw in the chopped onions, green chili and the boiled chicken. Add the spices and season with salt. Stir fry till the chicken seems to be a little dry.
  • Cool down the chicken and make around 12 balls, flatten both sides by pressing in between your palms.
  • Dip it in cornflour and then roll the balls on breadcrumbs. Repeat the process for each ball twice.
  • arranges the breadcrumb coated balls on a baking tray, spray lightly with cooking spray. Bake for 15 minutes turning the sides once or twice in between.
  • Serve hot with chopped onions and tomato sauce.

Hot Tips- You can fry these fritters too in stead of baking like I have made the macher vada. You can also replace the ground chicken with ground beef, mutton or turkey.

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Chicken Teriyaki with Mashed Potatoes and Boiled Vegetables

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If you are non-vegetarian, you know what I’m saying- chicken is such a thing that however way you prepare it, it tastes great. Be it home-made Bengali style chicken keema curry or boiled chicken with apples and fresh cream – chicken is always the show stopper.

When am at home, back in Kolkata, I just can’t think of any Sunday lunch without chicken curry and warm white rice. It was in an evening at Boca Grande, Bangalore that I had my first taste of chicken teriyaki, a Japanese way of preparing chicken. The boneless chicken breast cooked in teriyaki sauce, and served with boiled vegetables. It tasted awesome; the softness of the meat with the sweet yet pungent sauce is a treat by itself.


A little googling of chicken teriyaki suggested that Teriyaki is a combination of two Japanese word “teri” means luster, and “yaki” means grill or broil. The sauce brings the lustrous look to the ingredients and the way of cooking generally broiling or grilling leads to its name. Chicken teriyaki can be prepared in different ways using mirin or even honey, sake and many other types of ingredients. Here’s my version specially dedicated to my Baba on father’s day. Happy  Father’s Day, Baba.


Ingredients:

For the chicken teriyaki

  • 2 boneless chicken breast, 200gms each
  • 1 cup dark soya sauce
  • 1 cup chili vinegar
  • 2 tablespoon sugar
  • 2 tablespoon cornstarch/ corn flour

For boiled vegetables

  • 2 cup of cauliflower, carrots, French beans, potatoes – all cut to bite size pieces
  • ½ cup peas
  • Salt to taste

Preparation:

For the chicken teriyaki

  • Preheat the oven 200°C
  • Mix the corn flour with vinegar to a homogenous mixture
  • Add the soya sauce, and sugar and bring to boil with constant stirring
  • Coat the boneless chicken breast evenly with the sauce (keep about ½ cup sauce for later), and place in the middle rack of the preheated oven
  • Keep for 10 mins and then turn the chicken pieces around, coat with the extra sauce and keep for 10 mins more

For boiled vegetables

  • Bring all the vegetables to boil with salt
  • As they turn soft drain out the excess water and keep the veggies under cold water to stop further cooking
  • Separate and mash the potatoes, season with chili flakes
  • Season the other vegetables with salad seasoning or any other seasoning of choice

Assemble the teriyaki chicken, mashed potatoes and vegetables in a plate and serve hot with warm white rice or buttered buns.


Hot Tips – Depending on the size of the chicken the cooking time may vary, so check in between whether your chicken has been cooked. You can shred the prepared chicken and place inside sandwich breads.

Sending this entry to Krithi’s Serve It Grilled event.

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Chilli Chicken

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After The Mainland China Cookbook (read the book review) was delivered last Saturday, I was just trying to find that opportunity to prepare something from it. Though I prepared crackling spinach, but before I could even get a chance to take a snap, it was all finished.

Last night prepared chilli chicken. Chilli chicken is probably the most popular Chinese dish prepared in IndiaJ. According to Mr. Ranjit Banerji, one of our very active users of the Cook Like a Bong Facebook page, chilli chicken and chicken manchurian is the innovation of the famous Nelson Wang, the founder of China Garden restaurant in Mumbai. It seems almost everybody can relate to this juicy and succulent Chinese preparation. From roadside stalls to fine-dining Chinese restaurants, chilli chicken finds it place everywhere. During my school days, I remember our favorite party-time combo was fried rice and chili chicken.

The Mainland China cookbook has the Keong style of chilli chicken documented. I have made a little variation to this dish to add the extra hint of greens in this saucy Chinese dish.

Ingredients:

  • 200gms of Boneless chicken, cut into bite size pieces
  • 1 egg
  • 2 heaped tablespoon of cornflour
  • ½ cup capsicums, cut into 1” triangles
  • ½ cup onions, chopped into 1” squares
  • ½ tablespoon of Ginger-garlic paste
  • 6-7 green chilies, chopped
  • 2 ½ tablespoon dark soya sauce
  • 1 teaspoon of vinegar
  • 3-4 tablespoon vegetable oil
  • ½ cup of spring onions, chopped to 1” sizes
  • Few spring onions finely chopped for garnishing, optional
  • Salt to taste

Preparation:

  • Dissolve half the cornflour with 1 tablespoon of soya sauce and one beaten egg
  • Mix this with the chicken, marinate for ½ hour
  • Stir fry the chicken till the outside turn crispy, remove from the wok and soak the extra oil in a kitchen paper
  • Heat oil in a wok, as the oil turns smoking hot add the capsicum and onions. Stir well till the onions turn translucent. Add the green chilies
  • Dissolve the extra cornflour in the remaining soya sauce, and pour it in the wok, stir
  • Add the fried chicken and spring onions, and adjust the seasoning
  • Cook till the chicken is evenly coated with the sauce
  • Serve hot with noodles garnishes with chopped spring onions

Hot Tips – You can keep the chicken in the marinade for longer hours, but then refrigerate it.

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Chicken Keema Curry

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Festive spirit is raging high among Bongs with Durga Puja just round corner (only 11 days). There is so much to talk about – Puja Barshiki, history of Durga Puja, Durga Puja in Kolkata, memories of school/college days, Mahalaya hymns, my experience at last year’s Puja at Bangalore and of course the Puja wardrobe, Puja recipes – that I became overwhelmed with to write and what to leave out.

So, here’s the deal.

Starting today, I’ll write a post a day till Puja starts. And in these posts, I hope to cover ‘Pujor Amej’ (Festive Flavour) in terms of food, history and a bong’s insight. There would be occasional touches of fashion trends too.

And some updates on Durga Puja Food Festival too. Hurry folks, the deadline for getting a chance for an entry in the eBook and a prize is 22nd September. Click here for more information.

Puja is almost at the door steps and am counting on the days, just 11 days to go. The first essence of the puja you get in Kolkata is the sale of the Puja Barshikis. At this time of the year the fat magazines is a well known scene at the news paper stalls. I had not yet bought my share of Puja Shankha this time, but just brought back home this month’s edition of Anadamela. The trigger was the painting of a Durga idol on the cover page of the edition; it said “Pouranik Galpe Debi Durga” (Mention of the Goddess Durga in mythology). I’ll let you all the stories in the corresponding posts, so be patient.

Durga Puja

There had been several stories about the inception of this autumn festival, which became the most important festivals among Bengalis, and for that matter Hindus. My most fond memories of Durga Puja are the dawn of Mahalaya. Mahalaya is said to be the day of the inception of the goddess. This day also marks the last week on countdown for the pujas, and so it is so special. With the cracking of dawn starts the radio program for Mahalaya. When I was a kid that was the only source, these days every Bengali channel shows their version of Mahalaya, but still listening to the hymns sung by Virendra Kishore Bhadra in a half-awake state is my favorite.

What I thought of posting today has nothing to deal with Mahalaya or Durga Puja, but with less than a fortnight to go before the festival starts and as I have missed the last year of Durga Puja celebration in Kolkata, I am looking forward for this year. When it’s autumn, the air, the blue sky with the fluffy wet white clouds, the bamboo structures getting ready for the puja, the crowd at the shops – everything just compelling me to talk about the goddess and the way these four days is spent.

In my previous posts I had written about a lot of chicken preparations, but this time I just shifted a little and prepared with minced chicken. Those of you, who are fond of mutton or lamb, can also prepare it with minced meat.

Preparation time: 10min
Cooking time: 15 – 20min

Ingredients:

  • Minced chicken (Murgir keema): 300gm
  • Potatoes (Aalu): 2 medium sizes, cut into quarters
  • Sour curd (Tauk Doi): 2 tablespoons
  • Onion paste (Peyaj bata): 2 tablespoons
  • Ginger-garlic paste (Aada-rasun bata): 1 tablespoon
  • Turmeric powder (Halud guro):  ½ teaspoon
  • Chili powder (Sukhno lanka guro): 1 teaspoon
  • Mustard oil (Sarser tel): 4 tablespoon

Preparation:

  • Clean the keema  in a colander and keep for sometime for the water to drain out
  • Heat half the oil in a wok and half fry the potatoes and keep aside
  • Pour in the rest of the oil and let it heat
  • Add in the onion and ginger-garlic paste and sauté
  • Add the half-fried potatoes, sour curd, turmeric powder, chili powder and salt ; and stir till the color changes a shade darker and it becomes dry
  • Put in the keema and stir again
  • Pour in water and let the keema cook till tender
  • Take out of flame and serve with warm rice

Chicken Keema Curry

Further reading: Kheema Recipe, Keema in Naan

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Malabar Chicken

From my childhood I always wished where ever I am I should be at my home in Kolkata for the Durga Puja. We have a century old tradition of worshiping the deity. But, this time it’s a little different. I am away from home for the first time in my life during the Durga Pujas. I am missing every bit of this gorgeous festival.

If you are in Kolkata we’ll never be able to ignore the arrival of this festive season. With the start of September you can feel the Puja is nearing. All the markets and for now the shopping malls are flooded with people to buy new clothes, shoes, and house hold articles. As the big day nears, the foot paths are barricaded with bamboo pillars to control the heavy crowd. There are big hoardings of advertisements on every nook and corner of the city. With all these grandeur and pomp comes our idol. I miss those lazy afternoons sitting at my neighborhood Puja pandal chit chatting with my friends. All my relatives come to my place to worship the deity. O, I miss everything about Kolkata.

There is nothing more I can do but to think about the by gone days of living in Kolkata during the Durga Pujas. So, just to make myself a little happier than I am right now, I thought of adding some special recipes for this occassion.

Living in the Southern part of India, these days I come across a lot many South Indian cuisine. Every region in South India has got its own style of cooking. Malabar region is in the South-western part of India, facing the Arabian Sea. Lots of spices like cloves, coriander, cardamom, black pepper grow in the hilly terrain of the Malabar Coast. All their cuisine is done with these spices. The Malabar Chicken is just one such example of the rich cuisine of this coastal region.

Serves 2

Ingredients:

Chicken (Murgi): 500gms

Onion paste (Peyaj bata): 2 tablespoons

Desiccated coconut (Narkel korano): ½ cup

Coriander leaves (Dhane pata): 1 tablespoon

Green chili paste (Kacha Lanka bata): 1 ½ tablespoon

Garlic-ginger paste (Ada-rasun bata): 1 tablespoon

Red chili powder (Sukhno Lanka guro): 1 teaspoon

Tamarind paste (Tetul bata): 1 tablespoon

Coriander powder (Dhane guro): 1 teaspoon

Clove (Labango): 5 to 6

Black pepper (Gol morich): 10 -12

Turmeric powder (Halud guro): 1 teaspoon

Sunflower oil (Sada tel): 1 tablespoon

Salt to taste

Preparation:

For preparing the tamarind paste:

  • Take out the pulp of 5 or 6 tamarind pods and dip in water for ½ an hour.
  • With a sieve separate the pulp from the tamarind water, and keep the tamarind water for later use.

For the curry:

  • Heat oil in a wok. Throw in the ginger-garlic paste, onion paste, black pepper, green chili paste and tamarind water, sauté for 2 minutes.
  • Add red chili, coriander and turmeric powder along with the desiccated coconut. Fry till the coconut turns brownish.
  • Add water and cook for 5 -7 minutes.
  • Add the chicken and add water till necessary.
  • Cook till the chicken becomes tender, adding water if required.
  • Garnish with coriander leaves.
Malabar Chicken Curry

Malabar Chicken Curry

Serve with just cooked rice and enjoy the taste of the Malabar chicken.

Sending this sensational side dish to Ruth’s Sensational Sides Event.

Also sending over to Aartee’s Sapadu Ready Event

Sending this recipe to Pallavi’s Yummy Festival Feast- Diwali.

Happy Cooking and Happy Eating.

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Chicken-do-peyaja

India’s Independence Day, and everybody home. I was all in a mood to enjoy the day, cooking, eating and of course having fun. I started preparing for a nice and heavy lunch for the day. The menu today consisted of a lot many items, to celebrate the 61st year of our independence. So, the first thing that came to mind of was definitely any chicken preparation. Chicken had always been the way of celebrating, and today was no exception at all.

Sending it to Curry Mela hosted by Srivalli.

Serves 4:

Ingredients:

Chicken (Murgi): 1 kg

Onion (Peyaj): 4 medium sizes

Tomato: 2

Garlic (Rasun): 10 /12 cloves

Ginger (Aada): 2gms

Ginger-garlic paste (Aada-rasun bata): 3 tablespoons

Green cardamom (Choto Elaichi): 3 or 4

Cloves (Labango): 5 or 6

Cinnamon (daar chini): 2 1inch sizes

Bay leaf (Tej pata): 2

Turmeric powder (Halud guro): 1 teaspoon

Chilli powder (Sukhno Lankar guro): 2 teaspoons

Salt to taste.

Preparation:

In place of separately adding cloves, cardamom you can just add garam masala (not powder)

  • Wash the chicken well.
  • Slice one onion into four halves.
  • In a deep pan take 3 or 4 cloves of garlic, julienne ginger, the onion, 2 tomatoes along with the chicken and cover it with water.
  • Boil the chicken till it is tender.
  • Julienne the rest of the onions.
  • Heat oil in a wok. Add onion, garlic cloves, ginger-garlic paste and gota garam masal. Sauté till the onions become brown.
  • Add turmeric powder, chili powder, the boiled tomatoes and salt.
  • Fry for a minute and drop in the boiled chicken to the fry spices.
  • Mix the spices with the chicken well and then add the chicken stock already made.
  • Cook till the gravy thickens and serve with rice, roti or paratha.
Chicken-do-peyaja

Ready to serve Chicken-do-peyaja

Enjoy the Chicken-do-peyaja. Catch you soon, till then happy cooking and happy eating.

Sending this to Theme for the Month of September – Chicken on Srivalli‘s blog.

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