Showing posts with label Murgir Maangsher Jhol. Show all posts
Showing posts with label Murgir Maangsher Jhol. Show all posts

September 26, 2012

Chicken Curry with Roasted Capsicums



Ingredients:

  • 1.5 kilo country chicken with skin, roasted and cut into medium pieces
  • 1.5 inch fresh ginger, peeled
  • 1 whole garlic, peeled
  • 2tbsps fresh lime juice
  • 3 large onion, peeled and chopped
  • 1tbsps red chilli powder or to taste
  • 2tbsps  cumin powder
  • 1/2 tbsps ground black pepper
  • 3 medium capsicum
  • 1/2 tbsp garam masala
  • 3 bay leaves
  • 1/2 tbsp turmeric powder
  • Mustard oil or olive oil
  • Salt to taste

Method:
  • Wash the mean and drain out all the water. Add some salt and lemon juice and marinate for at least one hour.
  • Coat the capsicums with oil. Roast them till the outside skin is charred. Place the roasted capsicums in a ziploc bag till it is cooled. Peel the blackened skin and removed the skin. Chop the capsicums in large pieces.
  • Make a paste with the ginger and garlic and little water in a blender.
  • Heat oil in a thick bottomed pan. Add bay leaves and chopped onion and cook until they are light brown. Add the ginger-garlic paste and cook until the water is all gone and the paste has fried for about a minute after that.
  • Add the chicken pieces to the pan and toss well. Stir fry the chicken for about 5 minutes.
  • Add turmeric powder, cumin powder, red chilly powder, black pepper and mix well. Stir fry the mixture until its water dries out over medium heat.
  • Now add about 2-3 cups water, cover and simmer until the chicken is cooked through the tender-about 15-20 minutes.
  • Uncover and add the roasted capsicums and cook for another 8-10 minutes. Increase the heat.
  • Add the garam masala and gently mix.
  • Turn off the heat and serve hot with plain rice or rotis (Indian bread).






August 17, 2012

Country Chicken Vindaloo





Ingredients:
  • 1 kilo local chicken cut into medium pieces
  •  3 onion
  • 6 cloves garlic
  • 3 tsp ground white mustard seeds
  • 1 tsp ginger paste
  • 1 inch cinnamon stick
  • 1 tsp red chilli powder
  • 1 tsp ground cumin
  • 6 cloves
  • tsp white vinegar
  • 1/2 tsp sugar
  • 2 bay leaf
  • 8 tsp Olive oil
  • 1 tsp turmeric powder
  • Salt to taste

Method:
  • Roughly chop 1 onion, combine in a blender with garlic, mustard seeds, ginger, cinnamon, chillies, cloves, vinegar and sugar. Blend until smooth.
  • Marinate chicken pieces with this spice mixture for at least 4 hours, preferably over night.
  • Slice remaining onion. Heat olive oil in a saucepan and fry bay leaf and onion for 2minutes.
  • Add turmeric powder and salt and fry for further 1 minute.
  • Add chicken pieces. Reduce heat to low, cover it, simmer for 45 minutes or until chicken is tender, stirring occasionally.


August 14, 2012

Chicken with Red Cabbage



Ingredients:
  • Chicken- 1 kg (cut into medium size pieces)
  • 1 tsp ground paprika
  • 7 tsp olive oil
  • 3 red onion finely sliced
  • 400 gm red cabbage finely sliced
  • 1 tsp dried crushed chilies
  • 2 tsp ginger-garlic paste
  • 2 tsp ground cumin seeds
  • 1 tsp turmeric powder
  • 3 bay leaves
  • 4 dry chilies
  • Salt to taste 


Method:
  • Mix the paprika with a little salt and use to dust the chicken pieces.
  • Heat the olive oil in a saucepan and add the bay leaves and dry chilies. After 10 seconds add onion, cumin powder, ginger-garlic paste, salt and turmeric powder for about 3 minutes then add little water to cook the spices and fry for 4 minutes.
  • Add the marinated chicken and fry for about 15 minutes.
  • Then add the sliced red cabbage and cook for further 15 minutes, stirring occasionally.
  • Add 2 cups of water and cover, cook gently for about 10 minutes until the red cabbage and chicken cooked well.
  • Transfer to a bowl and sprinkle the dried chilly flakes over it and serve with plain rice or with tandoori roti or chapati.