Chicken Pacchi Masala(Green Chicken)

Hi Folks,

Today I want to share Green Chicken with all of you that I have done this along with my friend for Valentines day.It turned out extremely delicious that I shared with my neighbours too.The process is not really that difficult.The more it is marinated the better it tastes.

Ingredients:
Boneless or Chicken with bones : 2 pounds

Mint: 1 - 1.5 Bunches

Cilantro : Half - 1 bunch

Onions: 3 Big

Ginger Garlic Paste - 2 spoons

Green Chilli: Around 12-15 (We wont be using red chilli powder later.)

Lemon : 1

Garam Masala : 1 -1.5 spoons

Masala : All normal kinds available handy

Curd : 5-6 spoons

Salt to taste

Oil: 4-5 spoons.

Process:

The day before cooking marinate the foll way:

1) Take mint leaves, cilantro, onions,green chillies and blend them to make a fine paste.
2) Wash the chicken properly and put the chicken in a bowl.Take the blended paste and put it all over the chicken.Now take the curd , garam masala , salt and add it to the mix.Squeeze lemon into it.Now mix all the contents very nicely so that every chicken piece nicely absorbs all the flavors added.
3) Put it aside overnight.

Day of cooking:
1) Put a kadai and add oil to it.Wait till the oil is good for frying and add the masala which includes Cardamom stick,Cloves,Elachi and anything else that you have.
2) Add some finely chopped onions, little mint and cilantro and fry them till the onion turns little brown.
3) Add little ginger garlic paste.Not much since we added it in the marinated mix.
4)When you think the ginger garlic mix is also good to go, add the marinated chicken.
5) Put the lid open for few secs and stir it.
6)Now put the lid close and let the chicken cook.(It might take about 15 - 20 mins in medium flame)
7)Now add little garam masala powder and salt to taste.Its all upto you if you want to add red chilli power (Which I didnt do).
8) Let it cook for few more mins.

Delicous and spicy Green Chicken is ready to go on to the plates.Its good with both rotis and also rice.

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Hyderabadi Kachi Chicken Biryani- Reposted

Hyderabad Biryani-- this name makes every mouth drolling. Hyderabad Biryani is an icon for Andhra Pradesh when it comes to Cuisine despite of place.. Any person who visits Hyderabad would not leave till they taste the Biryani. 

Biryani is a legacy for Nizams, who ruled Hyderabad. They are so many variates in biryani. The original Hyderabadi biryani  calls for Goat meat. But in the most of the restaurants it is made with chicken, lamb or vegetables.. The authentic Hyderabad meal includes meat biryani...

Hyderabad biryani is so special because of the  use of various spices, right kind of meat n perfect basmathi rice... As everyone, slow cooking gives the utmost taste to any kind of dish and slow cooking is the main important thing in biryani..

This Hyderabdi Kachi Biryani is a regular dish in my kitchen. I jus make sure to cook this dish at least once in a month.. Normally, i use drumsticks to make this dish.. You can use boneless chicken if u want..  When using drumsticks, i prefer you to keep skin on the drumsticks. As chicken skin gives a very good flavor to biryani. Later you can remove it...
Here, i made it little mild in flavor. Adjust spices to your taste.

Here is the recipe for authentic Hyderabad Biryani..

Ingredients:

For chicken:

Chicken Drumsticks: 10

Yogurt: 11/2-2 cups

Cilantro: 1/2 cup, finely chopped

Mint: 1/2 cup, finely chopped

Green chili's: 2. chopped

Ginger Paste: 2 tsp

Garlic Paste: 2 tsp

Red chili Powder: 1tsp

Coriander Powder: 1 tsp

Garam masala: 11/2 tsp

Turmeric: 1 tsp

Salt: 11/2 tsp

Bay leaves: 2

Cumin or Kala jeera/Black cumin: 1/2 tsp

Fennel Seeds: 1tsp

Peppercorns: 1 tsp

Cardamom n Star anise: 2 each

Cinnamon: 2 inch stick

Lemon Juice: 1tsp

Olive Oil/Butter: 2 tsp 

Fried Onions: 3 tsp( I used Store bought)

Cashews: 3 tsp

For Rice:

Basmati Rice:4-5 Cups

Oil: 1 tsp

Fennel Seeds: 1tsp

Bay leaf: 1

Cardamom: 1

Salt: 2-3 tsp( Adjust salt by adding little by little n tasting the water)

Water: for 1 cup of rice, i used 11/2 cup of water

For Biryani:

Marinated Chicken

Half boiled rice

Butter: 2tsp

Fried onions: 1 tbsp

Cashews: 1 tbsp

Cilantro: 1/2 cup

Mint: 1 tbsp

Corinader Powder: 1/2 tsp

Garam Masala: 1/2tsp

Saffron water: 2tsp ( Soak 1 tsp of saffron in 2 tsp of hot water for 5 mins) or you can use food colors red n yellow each 1tsp mixed with 2 tsp of water separately.

Egg: 3 Boiled n sliced.

Utensils: 

Heavy bottom non stick pan for biryani

Pan for cooking rice

Preparation:

1) In a bowl with  a lid, mix all the ingredients for chicken except oil. Adjust yogurt to your requirement. Don't make it too gravy. Jus add yogurt until u coat the pieces..  Add oil in circular motion on top of the chicken. Close it with a tight lid n marinate it for overnight in fridge. Remove from fridge 1/2 before u start cooking biryani..

This step is important, so don't neglect it. Marinating chicken with spices overnight, helps chicken to absorb the flavors of all spices..

2) Soak rice for half an hour in sufficient water.

3) In a pan add right amount of water. For 1 cup of basmathi rice, i used 11/2 cup of water. Adjust water, as it depends on the rice u used.. At this point of time take your marinated chicken from fridge  n keep outside..

Add water n bring to a rolling boil. Add ingredients for rice except salt. Stir n wait for  2mins.

Add salt as per your requirement. Adjust salt by adding little by little n tasting the water. Don't make the water salty..

4) Strain the water from rice. Add rice to boiling water.  Cook for 5-6 mins or until u see the rice coming up from water. Cooking rice is the most important thing for biryani.. You can see the rice doubled at this point of time.. Immediately switch off the heat n strain the water from rice..

5) Remove water completely from rice.. Keep it aside.

6) Take a heavy bottom non stick pan. Heat it at 350 degrees F. Add butter n melt it for 30 secs.

7) Add marinated chicken carefully. Adjust chicken evenly to fit the bottom of the pan.. Fry for 2 mins without stirring.

8) Layer the chicken with half boiled rice. Sprinkle coriander powder n garam masala. Layer with fried onions n cashews. Sprinkle mint n cilantro. Now sprinkle your colored water or saffron water, randomly..

9) Take a foil n cover the top by tucking the foil into edges. This helps you to retain the flavors. Now cover with lid.

10) Cook for 50 mins on very low heat or at 250 degrees F - 275 degrees F.

11) Check the rice after 40 mins. If it is cooked, then with a spatula  carefully move rice to a side.. Check the chicken. chicken must be fork tender. If u wish u can cook for 5 more mins.. For me it took 50 mins this time.. sometimes it will be finished in 40-45 mins..

12) Once chicken is cooked, Switch off the heat. If u want to add eggs add at this point of time. Add eggs n cover with lid. wait for 5 mins.. 

13) Now carefully collect all the chicken pieces from bottom onto  plate.. Mix rice very carefully without breaking it..If u can, u can mix  the rice n chicken at a time. But i am afraid of breaking rice. so i do this way..

14) Now add chicken to rice  n mix carefully. 

15) If u wish u can remove the chicken skin at this point of time or u can serve as it is. Some people like eating skin..So it depends..

16) Garnish with cilantro.

Enjoy this delicious mouth watering authentic Hyderabadi kachi chicken biryani with raita. 


This is going to be a part of my own event-APS-Rice

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Chili Chicken

Chili chicken holds so many memories in my life. I used to live in hostel, when i was in 12th grade. My mom used to come to visit me at least once in a week. So whenever she visits me, she brings me this yummy chili chicken. My friends Deepthi, Jyoti n sreelu like my mom's chili chicken very much and it used to vanishe in no time. Those were very beautiful n memorable days in my life. We used to enjoy a lot. Every time i rem my hostel days( i stayed in hostel for 11th n 12th grade) i jus forget my self, think about how we used to tease our warden n hostel principal. Haa those were beautiful days. We call ourselves as night owls, as we used to wake up until midnight- jus to scare our hostel principal(heheheeeee).
Enough about my hostel days n coming to chili chicken---Normally, she uses peanut oil for non-veg curries to give that extra taste. But for health conscious, i jus use olive oil.. My mom always deep fries chicken in oil or sometimes she jus boil them. But, i tried this shallow fry method n it was a big hit. Shallow frying chicken makes it to absorb less oil, so that we can cut little bit calories. 

Here is the recipe for delicious Chili Chicken:

Ingredients:

For Chicken:

Chicken: Bone less 500g, 

Green Chili: 1 Chopped Finely

Ginger garlic paste: 1 tsp

Coriander powder: 1 tsp

Chili Powder: 3/4 tsp

Turmeric: 1tsp
Salt: 1tsp

Garam masala: 1/2 tsp

Lemon juice: 2 tsp
Corn Flour: 1tsp

Food Color: RED- 3 drops

For Gravy:

Oil: 2-3 tbsp

Onion: 2 big or 3 medium, finely chopped

Green Chili: 4 (I used jalapeños) Cut Length Wise

cashews: 1 tbsp

Ginger Garlic Paste: 2 tsp

Fennel seeds: 1 tsp

Turmeric: 1tsp
Salt: To Taste

Garam Masala: 1 tsp

Lemon Juice: 2 tsp

Preparation:

1) Cut chicken into bite size pieces. Wash  throughly.

2) In a bowl, mix all the ingredients for chicken n keep it aside for 15 mins.

3) In a pan( which u want to use to cook chili chicken) heat oil at 400 degrees-450 degrees. 

4) Shallow fry the marinated chicken in small quantities. Fry for 2 mins on each side for every batch until they turn dark brown color..

5) Drain excess oil n place them on paper towels. Repeat the same procedure for remaining chicken pieces.

6) Now in the same pan, add green chili's n fry for 1 min. Take them out n keep aside.

7) Add onion n fennel seeds. Fry for 6-7 mins or until onions are pink  in color. As we are frying in same oil we fried chicken, it  helps onion to get the chicken flavor. You can see  the color in this picture. I imm took this pic, after adding onions to oil.

8) Add cashews n fry for 1 min.

9) Add ginger garlic paste, turmeric  n fry for 1-2 mins.
10) Add green chili, salt n fried chicken pieces.Mix well. Cover n cook for 5 mins on medium to low heat. 
11) Sprinkle garam masala n fry for 1 min.
12) Switch off the stove n add lemon juice. Mix well.

Enjoy this delicious mouth watering chili chicken with rice.

Tips:

1)Use green chili's that are spicy. so that u can use them in less number. jalapeños goes ver well for chili chicken. 

2)Be careful with salt n chili powder.

3)Add 1 tbsp butter to oil. So that it enhances the taste of chicken, if using olive oil or soy bean oil.

4) Add 2 tsp of soy sauce and 1 tsp of corn flour to chicken before frying. This gives little bit Chinese effect n volume to chicken.

5) Sprinkle 1tsp of all purpose flour, after frying onions. This prevents excess moisture n oil in onions, thus making gravy dry..

6) If you want to deep fry the chicken, then add 1 egg and increase the amount of corn flour to 4 tsp to ingredients for chicken.

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Butter Chicken

Butter Chicken--- The name itself makes us lip smacking for sure.. 

Butter Chicken is one of those best known Indian foods all over the world.  Also commonly known as Murg Makhani, Butter Chicken tastes great with  Naans , rice chapathi..

I love butter chicken to my death. I jus go with chicken when it comes to non-veg. I been trying this dish with many recipes and never felt the same taste that restaurants  has.. So i mixed vah's recipe n the one i got from my mom. 

Normally, Butter Chicken is made with tandoori chicken in cashew sauce. But i don't have time to prepare tandoori chicken, so i made it with regular chicken. For the  sauce, instead of using cashews i used almonds. It doesn't make that big difference, instead u can get goodness of almonds. 

Butter chicken or Murgh Makhani is an Indian dish, popular in countries all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire.  According to a documentary by the Discovery Channel, butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within India.(wiki)


Here is the recipe for 
Ingredients:
Chicken: 1 lb, boneless
Onion: 1 big, chopped
Tomato Puree : 1 cup or 3 tomato medium, chopped
Almonds: 2 tbsp
Milk: 1tbsp
Butter: 2-3 tbsp
Evaporated milk: 1/2 cup
Cream: 1tbsp
Yogurt: 1tbsp
Oil: 1tbsp
Cumin seeds: 1tsp
Kasthuri methi/fenugreek powder: 1tsp+ a pinch
Ginger garlic paste: 1+1tsp
Turmeric: 1tsp
Red chili Powder: 1+1 tsp
Coriander Powder: 2+1 tsp
Garam Masala:1tsp
Sugar: 1tsp
Salt: to taste
Cilantro: to garnish
Red Color: 1/2 tsp

Preparation:
1) Wash chicken n cut into medium sized pieces. 
2) In a bowl mix chicken, yogurt, chili powder, coriander powder, ginger garlic paste-each 1tsp and a pinch of fenugreek powder. Set aside for 10-15 mins.
3) In a a pan, heat oil n shallow fry the chicken pieces until they turn golden brown on both sides, on medium heat.
4) Now in the same pan, add 1 tbsp butter n melt it.
5) Add cumin seeds n fry for 30secs. Add onion n fry for 6-7 mins on medium heat.
6) Add  ginger garlic paste  n fry for 2 mins.
7) Add tomato puree, turmeric, fenugreek powder, red chili powder, salt and fry for 4-5 mins.
8) Soak almonds in 1tbsp milk. (do it when u start cooking)
9) Let it cool. Blend in a mixer by adding soaked almonds to a smooth paste.
10) In the same pan add remaining butter and melt it. Add onion-tomato-almond paste n cook for couple mins.
11) Add  1 cup of water n bring to a boil. 
12) Now add chicken ,salt, remaining  coriander powder and chili powder, evaporated milk and cook  for 5 mins on low heat, covered.
13) Add Color by mixing with 2tsp of water, sugar n fresh cream and cook for couple mins.
14) Add garam masala n switch off the heat n cover.
15) Let it cool for 10 mins. garnish with cilantro  n serve.

Enjoy this delicious colorful mouth watering butter chicken with rice, naan, chapathi


Tip: U can cook tomatoes n almonds with onion instead of making puree n soaking almonds in milk.

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