Mix herbs chicken curry

Herbs Chicken

Ingredients...

1 kg Chicken
1 bowl of Mix herbs
( Mint leaves , Coriander leaves ,Fenugreek leaves , ajwain leaves , Curry leaves, Fennel leaves and Dill leaves)
1 tsp Oregano
2 tbsp Fried garlic finely chopped
1 tap GG paste
1 tbsp Garam masala
4 Green chillies split on middle
2 tbsp Butter
4 Cup thick Curd
Salt to taste
Pepper to taste

Whole spices....
2 small size bay leaves
1 cinnamon stick
2 Cardamom

Preparations.....

Combine all fresh herbs in a chopper chop it up with small size. And keep aside.
Whisk the curd keep aside.
Take half cup of warm water add oregano stir and keep aside for later use.

Take large mixing bowl along with whisking curd add all dry spices, half of fried garlic, chopped herbs, garam masala, green chillies, butter, salt and pepper mix everything
Add the chicken to the bowl and mix to coat well. Cover and set this bowl in refrigerate to marinate well for at least 3 hours.

After 3 hours remove from refrigerator.
Remove the chicken from the curd marination scrape off as much marination as you can and put it up in a pressure cooker along with 2 cups of water and little bit of salt.

Keep the heat on high for 1 whistle, then lower the heat and cook for about 10 to 15 minutes or till the chicken cooks completely. Open the pressure cooker only after the pressure drops completely.

Heat the kadhai on low flame add butter and now add the curd marination and keep the flames low . Keep stirring till it starts to boil. Stir continuously so that the curd doesn't curdle and cook until the gravy thick and fat seperates.

Add boiled chicken with it's stock to the curd gravy Cook on high to medium flame.
Add oregano water, stir, cover and cook for 10-15 minutes till done.

Herbs chicken 2

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires. Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron 1 Cup milk powder 1 tblsp Green chilli paste(spicy) 1 tbsp GG paste 1 tsp Fresh grounded garam masala ¼ tsp Turmeric powder ½ Cup malai ½ Cup desi ghee Salt to taste Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl. Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits. Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

Search This Blog