Sanoli's Kitchen: Chicken
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Saturday, January 4, 2014

HUNAN CHICKEN

Hunan / Xiang cuisines is one of the eight great traditions of Chinese Cuisine. Cooking techniques are very common but it is well known for its deep colour, fresh aroma, little oily and spicy hot flavour. Chilli peppers, shallots and garlic are liberally used in this cuisine, which is famous for being dry hot as opposed to Sichuan cuisine, to which it is often compared. Everything from the preparation to the presentation is more involved with Hunan cooking. Flavours are developed over time therefore creating a tastier dish. Hunan Chicken is a sweet and spicy dish where fried chicken pieces coated with sweet and spicy sauce and peanuts add some extra flavour.


INGREDIENTS:

500 gm Boneless, Skinless Chicken Breasts, Cut into chunks
1 tbsp Fresh Lemon Juice
1/3 Cup Cornflour
2 Eggs


FOR THE SAUCE:

1/2 Cup Roasted Peanuts
1 Small Onion (chopped)
3-4 Pods of Garlic (minced)
1/2 tsp Minced Ginger
1/3 Cup Chicken Broth
1 tbsp Tomato Puree
1 tbsp Chili Garlic Sauce
2 tsp Dark Soy Sauce
1 tsp Red Pepper Flakes
1 Dried Red Pepper (chopped)
1 tsp Sugar
1/3 Cup Chopped Green Onions (optional, I didn't use)
1 tbsp Sesame Seeds (for decoration)
Oil for Frying
1 tbsp Sesame Oil
Salt to taste


METHOD:

In a bowl, whisk eggs and cornflour untill smooth. In a medium sized bowl, combine chicken pieces, lemon juice and little salt. Add egg-cornflour mixture in it. Mix nicely. Keep marinated chicken aside for 15 minutes.
Dry roast sesame seeds, till a nice aroma comes out. Remove from heat and set it aside.
Heat 3-4 tbsp Oil in a wok. Shallow fry chicken pieces in batches till it fully cooked. Drain on paper towel.
Meanwhile, combine chicken broth, tomato puree, chili garlic sauce, soy sauce, red pepper flakes and sugar in a medium sized bowl. Mix thoroughly.
Heat 1 tbsp sesame oil in a seperate wok. Add minced garlic, ginger, chopped red pepper and saute for 10 seconds on high heat. Add onion in it, saute till it turns into translucent. Pour sauce mixture in it, let it cook on very low heat for 6-7 minutes.
Add peanuts, saute for 2 minutes. Mix fried chicken pieces in it, toss well. Sprinkle chopped green onions (optional) and sesame seeds in it. Turn off the heat now.

Serve hot with tossed noodles.
Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

Saturday, December 28, 2013

GRILLED MURGH TANGRI KABAB

Hi My Dear Friends,

It's amazing how fast a year can fly; today is the first blogging anniversary of  "Sanoli's Kitchen". Before 1 year ago, I started blogging named "Sanoli's Kitchen". I thought a blog would be an efficient way to store several recipes with theirs pictures, which I can share with my friends and other family members. When I started this food blog a year ago, my intention was to post daily, but I ended up with just 220 posts, still I am really happy with that. Today also I am a learner only, I wish to learn more and more. During this 1 year, I have visited many many food blogs with wonderful amazing new recipes to try, I felt I have been invitied so many lovely kitchens of my new dear friends whom I have met.

Tons of thanks to my subscribers, regular readers, co-blogger friends for in timing of visiting and reading my space, cooking your way through some of my favourite recipes and leaving your valuable feed back along the way. Your appreciation motivates me to further progress and improve 'Sanoli's Kitchen'.

So friends, celebrating this first anniversary with yummilicious "Murgh Tangri Kabab", a very delicious grilled chicken dish. If you try it once, trust me, it will be your next party menu surely. It has a different taste than other chicken dishes, an irresistible chicken recipe as starter of meal. Tangri kababs are nothing but grilled chicken legs along with thighs. Luciously juicy and tender on the inside, where as they are coated with a scumptious flavourful marinade from the outside.

INGREDIENTS:
4 Chicken Legs (with thigh)
1/2 tbsp White Pepper Powder
1/2 tbsp Black Pepper Powder
1 tsp Ginger Paste
1 tsp Garlic Paste
150 gm Hanged Plain Yogurt (Curd)
1 tsp Garam Masala Powder
1/3 tsp Saffron Strands
2-3 tbsps Olive Oil
2 tsps Lemon Juice
1/4 tsp Chaat Masala
Salt to taste

METHOD:
Wash the chicken pieces and make it pat dry.

Now make deep cuts on the thicker flesh of the chicken pieces upto the bone part with the tip of your knife. Make sure the marination will enter inside the chicken pieces.

In a large bowl, mix all ingredients (except saffron) nicely. 

Marinate chicken pieces in that mixture and refrigerate for atleast two hours. (I refrigerated the marinated chicken for overnight)

Take out the marinated chicken from refrigerator, sprinkle with the strands of saffron.

Preheat oven to 200 C for 10 minutes. Arrange chicken pieces on the grilled rack, sprinkle little olive oil on the top of the chicken. Now grill for 25 minutes. Turn the other side of chicken legs in between (after 15 minutes). Switch off the oven. Keep it as it is inside the oven for another 5-7 minutes.

Take out from oven. Sprinkle little lemon juice and chaat masala on the top.

Serve immediately by garnishing green salad, onion rings and lemon wedges. Enjoy!!! 

If you really like this recipe, please don't forget to send me your feedbacks...
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event


Friday, December 27, 2013

GOALONDO CHICKEN CURRY / STEAMER CURRY

Goalondo Chicken curry / Steamer curry or boatmen style chicken curry is a very special dish made with fresh chicken and basic spices. This chicken curry used to be made by the muslim boatmen on these river routes. Ofcourse, there were very limited resourses to make the chicken curry in boat or steamer. So this chicken curry usually made with fresh basic un-ground spices.
(Picture of Goalondo Ghat in undivided Bengal) Photo Courtesy: Google
Here is a brief on the importance of 'Goalundo Ghat' in earlier years: "If one goes from Calcutta to Dacca the rail journey is broken at Goalundo and from there to Narayanganj is continued by steamer. The night mail from Calcutta deposits one at Goalundo in the early hours of the morning. It is situated at the junction of the Padma (branch of the Ganges) and the Brahmaputra. Daily services of steamers connect it with the railway systems at Narayanganj and chandpur, and with the steamer services to Madaripur, Baisal, Sylhet and Cachar.(from wikipedia)


INGREDIENTS:

500 gm Chicken, Cut into Medium Sized Pieces
1 Cup Chopped Onion
2 tsp Minced Ginger
1&1/2 tsp Minced Garlic
5-6 Chopped Green Chilies (according to taste)
3/4 tsp Turmeric Powder
4 tbsp or 1/4 Cup Mustard Oil
Salt to taste


METHOD:

Clean and wash the chicken nicely, drain water completely and make it pat dry.
In a wok or frying pan, combine chicken, ginger, garlic, onion and turmeric powder. Mix well. Set it aside for atleast an hour.
Add oil and stir over medium heat for 5 minutes.
Now add green chilies and salt in it. Cover and cook about 30 minutes on medium heat or till the chicken is tender. Stir occassionally. Turn off heat now.
Serve Goalondo chicken curry with warm steamed rice.


TIPS: Ginger, green chilies and garlic need to be fresh to get the                exact flavor of spices.
          No water is used in this recipe.
          Except Mustard oil, no other cooking oil is to be used for 
          getting the   authentic taste.
Sending to: Cook with Comfort ~Blog Anniversary EventFavorite Recipes: Christmas Recipes 2013 Lets Cook for ChristmasHoliday Recipes ~ 3rd Blog Anniversary Event

Tuesday, November 5, 2013

CHICKEN CURRY

This one is such recipe which can never be tired to cook this Chicken Curry. It is such a favourite dish which I made often is enjoyed by our friends and family. As usual Indian spices are used in this curry, only the special thing is fried onion grinded with yogurt and green chillies used while cooking.

INGREDIENTS:
500 gm Chicken, cut into medium sized pieces
3 Onions (sliced)
1 tbsp Ginger Paste
2 tbsp Garlic Paste
3 tsp Coriander Powder
1 tsp Kashmiri Red Chilli Powder
4-6 Green Chillies (as per taste)
1/2" Cinnamon, 2 Cloves, 2 Green Cardamoms (roughly crushed)
100 gm Plain Yogurt (curd/dahi)
3 tbsp Oil
1 tbsp Clarified Butter (ghee)
1 Cup Warm Water
Salt to taste

METHOD:
Heat oil and clarified butter in a wok. Add sliced onion in it. Fry till onion turns into golden brown. Set it aside and let it cool.
Grind fried onions with yogurt and green chillies to make a smooth paste.
Add crushed garam masala (cardamoms, cinnamon, cloves) to the same oil. Stir for a minute till a nice aroma comes out. Add chicken pieces in it. Fry well till chicken turns into golden brown. Remove from heat and keep it aside.
Add ginger-garlic paste in the same oil. Stir for a minute, add coriander powder and kashmiri red chilli powder in it. Fry for 2 minutes till raw smell of spices gone.
Mix onion-yogurt paste in it. Fold well for 3-4 minutes.
Add fried chicken pieces in it. Keep stirring and mix everything for 2-3 minutes. 

Add salt and a cup of warm water in it. Cover and cook for another 10 minutes on medium heat or till the chicken is tender.

Serve warm with roti, paratha, naan, pulao or simply with plain steamed rice.
For Original Recipe: CLICK HERE

Friday, October 25, 2013

MURGH TIKKA

Here is an essence of Punjab, easy to cook kabab dish in which boneless chicken chunks are marinated in yogurt and other special spices. Grilled on skewers and serve as a great and toothsome starter. The word 'tikka' means bits or chunks. Traditionally, Murgh Tikka means juicy and spicy chunks of boneless chicken roasted on open fire. But in cities, it is not possible to roast chicken on open fire, so we use oven or microoven for this purpose. However this kabab tastes great. Tryout and relish these amazing kababs. 

INGREDIENTS:
300 gm Boneless Chicken Breast, Cut into 1" Cubes
1 tsp Ginger Paste
1 tsp Garlic Paste
1/3 tsp Freshly Pounded Black Pepper (kala mirch)
1 tsp Kashmiri Red Chili Powder
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala
A Pinch of Carom Seeds (ajwaan)
1 tbsp Gram Flour
2 tbsp Hung Curd
1 tbsp Lemon juice
Salt to taste
1 tbsp Olive Oil + 1 tbsp Mustard Oil
2 Bamboo Skewers (soak in water for 3-4 hours)

METHOD:
Wash chicken pieces nicely and make those pat dry. Now marinate chicken with 1/2 tsp ginger paste, 1/2 tsp garlic paste, black pepper powder, little salt and lemon juice. Mix thoroughly. Leave it for 30 minutes.
Heat olive oil in a non-stick pan. Add carom seeds in it and mix gram flour in it. Fry till a nice aroma comes out and gram flour changes its colour a little bit. Switch off the heat now.
Take a large bowl, add curd, gram flour, 1/2 tsp ginger paste, 1/2 tsp garlic paste, kashmiri red chilli powder, turmeric powder, garam masala, mustard oil and salt. Whisk nicely.
Add marinated chicken (that was marinated before) to this mixture. Fold thoroughly, so that chicken will incorporated well with all spices. Set marinated chicken in refrigerator for 3-4 hours or overnight.
Preheat oven to 220 C. Put chicken pieces in the skewers. Grease roasting tray with little oil and arrange chicken skewers on it. Bake it for 10 minutes. Take out the tray and turn the skewers to other side. Brush little oil on chicken. Put the oven on grill mode. Grill chicken pieces for another 10 minutes.

Chicken tikka is ready now. Serve warm with green salad, lemon wedges and sauce of your choice.

Tuesday, September 17, 2013

GINGER CHICKEN (ADRAKI MURGH)

I have tried different types of curried chicken dish, but found it is more delightful than others. Ginger based curry with lots of flavour is truly toothsome. Marinade the chicken as long as possible, the taste is to die for. Topping with butter makes it more appetizing. A perfect dish to serve in any party or get together......really awesome!!!
INGREDIENTS:
1 lb / 450 gm boneless Chicken
1 1/2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp dry ginger powder
2 medium sized onions (chopped)
2 tbsp fresh lemon juice
1 tsp red chilli powder
1/2 tsp black pepper powder
1 tsp garam masala powder (cinnamon, cardamom and cloves)
2 tbsp mint leaves (chopped)
2 tbsp coriander leaves (chopped)
3 tbsp oil
1 tbsp butter
1 tsp salt (according to taste)

METHOD:
Cut the chicken into cubes. Marinate chicken with ginger and garlic paste. Keep aside for an hour.
Heat oil in a pan. Add onions and fry till golden brown.

Now add marinated chicken into it, saute for 10-12 minues.

Then add lemon juice, dry ginger powder, garam masala, red chilli powder and salt in it. Saute for 2 minutes. Add half cup of warm water in it. Let it cook for another 5 minutes.

After that add black pepper powder and butter. Stir for another 1 minute.

Garnish with chopped coriander leaves and mint leaves. Serve this truly delectable chicken dish with rumali rotis or naan or parathas accompaning with green salad.

Monday, August 19, 2013

CHICKEN TOMATO

This is really a very flavorful and simple recipe. I served it to guests in my home, which came out absolutely delicious after experimenting on it. Everyone asks for this toothsome recipe. Though I reduced the quantity here, as it is enough for 3 servings. You may serve it at any party or potluck, it is sure, everyone will love this flavorsome chicken curry.




INGREDIENTS:
400 gm Regular Chicken, Cut into Medium sized pieces
150 gm Onion (chopped)
3 Dried Whole Red Chilies
½” Ginger
2 small Pods of Garlic
2 Cloves
1” Cinnamon
200 gm Tomato (cut in cubes)
2 tbsps Ghee / Clarified Butter
1 tbsp Fresh Lemon Juice
1 tbsp Finely Chopped Coriander Leaves
Salt to taste



METHOD:
Clean and wash chicken pieces nicely. Drain excess water from it. Keep it aside. Boil 2 Cups of water with little salt. Add cubed tomatoes and 1/3 part of chopped onion in it. Boil for 10 minutes on medium it. Strain and set it aside. (Don’t waste the water which drained out, you may use it as stock, so preserve it in a container).

Grind ginger, garlic, red chillies, cloves and cinnamon together. Mix lemon juice in it and keep it aside.



Heat clarified butter in a wok. Add remaining onion in it. Fry till onion turns golden brown. Remove it from oil by using a slotted spoon. Set fried onions aside.

In the same wok, add grinded spice mix. Fry for a minute or two on medium heat. Add chicken pieces at this time. Fry for 4-5 minutes, till chicken pieces turn into light brown in colour. 

Add fried onions and fold nicely. Cover and cook on low heat for 10 minutes. Stir in between once.

Now add Tomato-onion mixture and salt in it. Again fold it well. 

Cover and cook for another 15 minutes on lower heat. Check once, or cook till chicken tendered.

Turn off heat now. Garnish with chopped coriander leaves and serve hot with warm rice, pulao, roti, naan or anything you like.
SERVES: 3