Palak Chicken / Turkey

(Palak Gosht, Spinach Chicken, Murgh Sagwala, Chicken Sagwala, Murgh Palak)

Recipe For Palak Chicken

Ingredients

Batch -1

• Chicken Breast / Turkey Breast - 1 lbs (cut into desired pieces)
• Coriander powder - 1 tsp
• Garam masala - 1 tbsp
• Roasted Cumin Powder -1 tsp
• Salt - as needed
• Yogurt - 4 tbsp
• Ginger Garlic Green Chilly paste - 1 tbsp

Batch -2

• Fresh Spinach (Palak) - 1/2 packet
• Green Chilly - 2
• Salt - 1/2 tbsp

Batch -3

• Big Onion -1 (finely chopped)
• Tomato -1 (finely chopped)
• Nutmeg Powder - 1/4 tsp
• Oil/Butter- 2 tbsp

Method

1. Mix all the ingredients from batch -1 and let it rest for 1/2 hour.
2. Wash the spinach and Microwave Batch -2 in little water for 2-3 minutes and allow it to cool.
3. Heat oil/butter in a deep vessel and saute onions until golden grown.
4. Add the tomatoes and saute until it comes as a gravy.
5. Now add the Batch-1 marinated chicken into the pan and little water.
6. Let it boil until chicken is cooked.
7. Now grind the cooked spinach in the blender by adding little water to get a paste.
8. Add the spinach paste and nutmeg powder into the chicken pan.
9. Let it cook fo 5 more minutes.
10. Now garnish with fresh coriander leaves. Palak chicken is ready to be served.

Serving Suggestion

• Serve the palak chicken with hot chapatti, parrota or any fried rice.

Tips

• You can also add tomato puree instead of diced tomatoes to have thick gravy.
• For extra richness, add a tbsp of butter and 2 tbsp of heavy cream to the gravy at the very end.
• Using the same recipe, you could also make mutton sagwala (palak mutton).

Dahi Murg (Curd Chicken Curry)

(Yogurt Chicken, Yoghurt Chicken, Dahi Chicken Curry, Curd Chicken Gravy, Spicy Chicken in Yogurt Sauce)

Chicken cooked in curd (dahi / yogurt) imparts a unique flavor to the curry. The combination of curd, black pepper powder and fresh green curry leaves gives a nice aroma and flavor to the curry. Dahi chicken curry can be had with plain white rice, biryani or pulao or with any roti varieties.

Recipe for Curd Chicken

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6

Ingredients

• Chicken - 1 kg (app. 2 lbs)
• Yogurt - 1 cup (beaten)
• Onion - 1 big/ 2 small (finely chopped)
• Ginger garlic Paste - 1 tbsp
• Green Chillies - 1 or 2
• Assorted Whole Garam Masala - (1 cinnamon, 1 bay leaf, 3 cloves etc)
• Cumin seeds - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Red Chili Powder - 1 tsp (or to taste)
• Pepper Powder - 1 tbsp
• Garam Masala Powder - 1 tsp
• Salt - to taste
• Cilantro - 1/4 bunch (finely chopped)
• Curry Leaves - for garnish
• Oil – 2 tbsp

Method

1. Marinate the chicken with the yogurt and all the dry masala powders (red chili powder, garam masala, turmeric powder and pepper powder).
2. Heat oil in a pan and fry the whole garam masala and cumin seeds.
3. Add the onions, green chilies and cook till it turns nice and golden brown. Add the ginger garlic paste and fry for 1 minute.
4. Add the marinated chicken to this and bring everything to a boil. Add water if you want a thinner gravy.
5. Cover and cook for 10-15 minutes stirring occasionally.
6. Mix in the finely chopped coriander leaves and switch off. Curd chicken curry is ready to be served.

Detailed Steps for Dahi Murgh

Marinate the chicken with the yogurt, red chili powder, garam masala, turmeric powder and pepper powder. 

Heat oil in a pan and fry the whole garam masala and cumin seeds.Add the chopped onions and green chilies.

Once the onions turn golden brown, add the ginger garlic paste and fry for 1 minute. If you want extra gravy, puree 2 tomatoes and saute it for 5 minutes and then proceed. Today I haven't added tomatoes.

Add the marinated chicken to this and bring everything to a boil. Cover and cook for 10-15 minutes stirring occasionally. 

After the oil separates from the curry, mix in the finely chopped coriander leaves. Switch off and enjoy this tasty curry.

Serving Suggestion

• Serve the warm dahi murg gravy with plain white rice, biryani or pulao or with any roti varieties.

Chicken Vindaloo Recipe

(Chicken Vindallo, Chicken Vindalho, Chicken Vindaalo, Easy Chicken Vindaloo)

Ingredients

• Chicken - 1 lb (cut into chunks)
• Potatoes - 2 (cut into big chunks) - optional
• Coconut milk - 1 cup
• Salt - as needed
• Oil - 1 tbsp

To Grind

• Fried Onions (Birista) - 1 cup
• Vinegar - 1 or 2 tsp
• Ginger - 1.5 " piece
• Garlic -6-8 cloves
• Dry red Chillies - 5-8 (or use chilly powder as needed)
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Coriander seeds - 1/2 tsp
• Cinnamon stick - 1 small piece
• Cloves - 3

Method

1. You can use store bought fried onions for this recipe. If not, slice the onions and deep fry in oil till it turns crispy and brown in color.
2. Grind together all the ingredients under 'to grind' adding water as needed to make a very smooth paste.
3. Mix this paste with the chicken and let it marinate for at least half an hour.
4. Heat oil in a pan and add the marinated chicken along with the masala (marinade).
5. Add the coconut milk, potatoes and required salt to this. Add more water if you want more gravy.
6. Cover and cook till the chicken is done and oil separates from the gravy.  
7. The fried onions and the red chillies give a bright red color to the gravy. So it does not need any garnishing.

Serving Suggestion

• Serve the spicy chicken vindaloo with plain rice.

Green Chicken Curry

(Hariyali Murg, Cilantro Mint Chicken Curry, Herbal Chicken Curry, Hariyali Chicken)

Ingredients

• Chicken - 2 lbs (1 kg)
• Onion - 1 (chopped)
• Turmeric Powder - 1/4 tsp
• Coriander Powder - 2 tsp
• Cumin Powder - 1 tsp
• Pepper Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Yogurt - 1/4 cup
• Heavy Cream - 1/4 cup (You could also use thick coconut milk instead)
• Lemon Juice - 3-4 tbsp
• Oil - 2 tbsp
• Bay Leaf - 1
• Salt - as needed

To Grind

• Cilantro - 1 bunch
• Mint - 1/2 bunch
• Green Chillies - 4-5
• Shallots - 3
• Ginger - 1.5 " piece
• Garlic - 7-8 cloves

Method

1. Marinate the chicken pieces with salt,  pepper powder and lemon juice for at least half an hour before preparing the curry.
2. Make a smooth paste of all the ingredients under 'to grind'. Try to avoid water while grinding or add as little as possible.
3. Heat oil in a heavy bottomed pan and add the bay leaf and fennel seeds.
4. Add the finely chopped onions and fry till it is golden brown.
5. Add the ground paste and let it cook until the oil separates from the masala. This will take about 10 minutes.
6. Add the yogurt, turmeric powder, coriander powder, cumin powder and garam masala. Fry for about half a minute before adding the chicken.
7. After adding the chicken, saute it with the masala for at least 3 minutes.
8. Add required water, salt and bring it to a boil. Cover the pan and cook till the chicken is no more raw and oil starts separating from the gravy.
9. Add the heavy cream to the curry and mix well. Switch off. The green chicken curry is ready to be served

Serving Suggestion

• Green chicken curry can be a spicy side dish for naan, chapatti, pulav or white rice.

Serves : 4

Fresh Methi Chicken Curry Recipe

(Methi Murg, Fenugreek Leaf Chicken, Chicken With Greens, Vendaya Keerai Kozhi Kulambu, Chicken Curry With Fenugreek Leaves, Methi Chicken With Fresh Methi)

Recipe for Fresh Methi Chicken

Ingredients

• Chicken - 1 lb (cut into bite size pieces)
• Fenugreek Leaves (Methi) - 1 bunch (about 2 cups)
• Onion - 2 (finely chopped)
• Green Chillies - 2
• Ginger Garlic Paste - 1 tbsp
• Tomatoes - 2 (pureed)
• Yogurt - 2 tbsp (beaten)
• Turmeric Powder - 1/2 tsp
• Chilly Powder - 3 tsp
• Coriander Powder - 2 tsp
• Cumin Powder - 1/2 tsp
• Fennel Powder - 1/2 tsp
• Garam Masala Powder - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Salt - as needed
• Oil - 3 tbsp

Method

1. Take a heavy bottomed pan, heat the oil and splutter the cumin and fennel seeds.
2. Add the chopped onions and saute till it turns golden brown.
3. Add the ginger garlic paste and green chillies. Fry for a minute till the raw smell vanishes.
4. Add the chicken pieces, beaten yogurt and salt. Stir fry for few minutes.
5. Add all the dry spice powders (coriander, cumin, chilly, turmeric and fennel powders).
6. Add the tomato puree and required water. If you want a dry dish add very little water.
7. Cover and cook for about 15 minutes till the oil separates from the masala. 
8. Finally add the methi leaves and garam masala powder.
9. Cook for a minute and switch off. Tasty methi chicken curry is ready to be served.

Serving Suggestion

• Serve the hot methi chicken curry with roti, pulao, idli or white rice.

Variations

• Add other meat and make methi mutton, methi turkey etc.
• You can also add other greens and make spinach chicken, gongura chicken etc.

Sesame Chicken

(Indo Chinese Sesame Chicken, Gingelly Seeds Chicken)

Sesame Chicken is a Chinese dish in which boneless skinless chicken pieces are deep fried and then tossed with a sauce made with cornstarch, vinegar, chicken broth and honey / sugar. It is then topped with toasted white sesame seeds. It is served with plain white rice or fried rice or noodles.

Recipe For Sesame Chicken

Ingredients

• Chicken - 1 lb (0.5 Kg) (boneless skinless, cut into small cubes)
• Oil -  2 tbsp (preferably sesame oil)
• Sesame seeds (white) - 2 tbsp
• Ginger - 1 tsp (minced)
• Veggies - 1 cup (chopped lengthwise optional). Any veggies like spring onion, bell peppers etc can be used.

Sauce Ingredients

• Chilly garlic sauce - 1 tbsp
• Soy sauce - 2 tbsp
• Vinegar- 2 tbsp
• Water/Chicken Broth - 1 1/2 cup (or as needed)
• Salt - as needed

Optional Ingredients

• Corn Starch - 2 tbsp (to thicken the sauce)
• Honey - (to add some sweetness to the sauce) 

Method

1. Marinate the chicken with some soy sauce (2 tbsp) and salt for at least 15 minutes.
2. Heat the oil in a wok and stir fry the chicken until the chicken is cooked. (The chicken is traditionally deep fried.)
3. Remove the chicken and keep it aside.
4. Heat some oil in the same wok and stir fry the ginger and veggies for just a minute or two.
5. Add the sauce ingredients - vinegar, soy sauce, chilly garlic sauce and water/chicken broth. (You can add some corn starch and honey to the sauce depending on how thick and how sweet you want your sauce to be. I haven't added either, to suit to my taste.)
6. Bring the sauce to a boil and add the fried chicken pieces. (Check for salt and other seasonings at this stage. Add some chilly powder if you need more heat.)
7. Transfer the chicken with the sauce to the serving tray and top it with the sesame seeds.

Serving Suggestion

• Serve with fried rice/ noodles.

Chicken/Turkey Kurma

(Chicken Kurma, Turkey Kurma, Chicken Korma)

 This south Indian chicken kurma recipes can be followed for preparing turkey kurma as well.

Ingredients

• Chicken/Turkey - 1 lb (cut into pieces)
• Onion - 1 (sliced)
• Kuskus - 2 tbsp
• Cashews - 4
• Coriander seeds - 1 tbsp
• Green chilly - 5-7
• Cumin seeds - 1 tbsp
• Coconut - 1/2 cup (grated)
• Yogurt (Curd) - 1/2 cup
• Ginger-Garlic paste- 2 tsp
• Cardamon - 3
• Fennel seeds - ¼ tsp 
• Bay leaf - 1
• Cloves - 2 
• Cinnamon sticks - 1
• Oil - 2 tbsp
• Salt - to taste
• Cilantro - for garnish 

Method

1. Soak kuskus in 1 cup warm water for 10 minutes and then grind it with green chillies, coriander seeds, cumin seeds, cashews,cardamom and coconut. Keep it aside.
2. Heat oil in a deep pan. Splutter fennel seeds.Add the bay leaf, cloves and cinnamon.
3. Add sliced onions and fry them till they are translucent. Next add the ginger-garlic paste and saute till the raw smell vanishes.
4. Add the chicken/turkey pieces and saute for 2 minutes. Next add 1 cup water, yogurt and salt to it. Cover and cook till the chicken is almost done.
5. At this stage add the ground paste and add the water required. Check for salt and let the kurma simmer for 5 minutes.
6. Garnish with cilantro. Chicken (or Turkey) kurma is ready to be served.

Serving Suggestion

• Both Chicken Kurma or Turkey Kurma goes very well with parotta, aapam and idiyappam.

Chicken Tikka Masala

Ingredients 
Chicken Tikkas - 1 lb
Tomato puree - 1 Cup
Ginger garlic paste -1 tsp
Cashews - 1 tblsp (4-6 coarsely powdered)
Heavy cream - 3-4 tblsp
Oil -2 tbsp
Kasoori methi (fenugreek leaves powder) - 1 tsp
Corriander Powder  - 2 tsp
Garam masala -1/2 tsp
Cayenne pepper/ Red Chilly Powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish

Method
1. Make chicken tikkas as per the recipe.
2. Heat a non stick pan with oil. Add ginger garlic paste and fry for 1 min in low flame.(monitor its not burnt)
3. Add the tomato puree and cook until it thickens to form a paste.
4. Now add garam masala, cayenne pepper, corriander powder and kasuri methi.
5. After 1 min add the heavy cream and stir in low flame to get a thick paste. Also add leftover marination masala(optional).
6. Now add the tikkas and cook for 2 mins and switch off.
7. Garnish with cilantro and serve with naan, chappathi or rice.

Butter Chicken (Murg Makhani)

(Punjabi Chicken Makhani, Murg Makhani)

Butter Chicken, also known as Murg Makhani is a traditional dish from the state of Punjab in India. It has become popular throughout the world. Chicken pieces marinated in hung curd and spices is then cooked in a tandoor. This is known as Tandoori Chicken, which is another popular dish served by itself. When these juicy tandoori chicken pieces are then simmered in a creamy makhani gravy, you have the delicious butter chicken curry. It makes an excellent combination with some soft Naan Bread or with some Pulav. Most of us must have tasted this dish in restaurants many times. Did you know that making butter chicken at home is also possible? It is actually quite simple.

How to make Butter Chicken at home? As I mentioned before, the chicken pieces are first marinated in yogurt and spices. This special marinate is what makes the chicken pieces juicy and tender. Traditionally it is then cooked in a tandoor. At home it can be cooked in an electric tandoor if you own one. If not, the chicken pieces can be grilled in an oven. However, most of my blog visitors may not own a tandoor or an oven. Hence I have shared the recipe by cooking the chicken pieces on stove top. It can then be cooked in the traditional Makhani Sauce.

Makhani, also means buttery. Makhani sauce is a special sauce made with lots of butter, pureed tomatoes, cashew nuts, red chili powder, kasoori methi, garam masala and fresh cream. This buttery sauce is mildly spiced making this a kids favorite. People from other countries who are not used to the Indian spicy food can easily start with trying this dish. I always prefer to make butter chicken for get togethers since it is always a hit.

So go ahead and try out this Punjabi Chicken Makhani today. You don't have to spend your pennies on restaurants.

Recipe for Butter Chicken

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

• Chicken - 1 lb (boneless, skinless)
• Whole Spices - 1" piece cinnamon, 2 cloves, 2 cardamoms
• Hung Curd (or Greek Yogurt) - 1/2 cup
• Lime Juice - 1 tbsp
• Ginger Garlic Paste - 1 tsp
• Kasoori Methi - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Red Chili Powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Cilantro - for garnish
• Oil - 2 tbsp

For Makhani Sauce

• Tomato - 5 (pureed)
• Cashews (or Almonds) - 10
• Ginger Garlic paste - 2 tsp
• Green chili - 1 (chopped, optional)
• Kasoori Methi -  1 tsp 
• Fresh Cream ( or Heavy cream) - 1/2 cup
• Red Chili powder - 1 tsp 
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt - to taste 
• Butter - 2 tbsp

Method

1. Wash the chicken, pat it dry using a paper towel and cut it into 1 inch thick cubes.
2. Marinate the chicken pieces with hung curd, required salt, red chili powder, turmeric powder, coriander powder, kasoori methi, little oil and ginger garlic paste.
3. Let it rest for at least 1/2 hour. Overnight marination will be good.
4. After marination, heat a grill pan or any frying pan. Add some oil and put the chicken pieces along with the marinade.
5. Shallow fry until all the moisture that oozes out evaporates. It will take about 10 minutes. You can also bake it in the oven, grill it or use an electric tandoor.
6. Remove the pieces and keep it aside while we prepare the makhani sauce.
7. Heat some butter in the same pan and add the whole garam masala. Add the ginger garlic paste and green chili.
8. Fry for a minute and then add the tomato puree, salt and red chili powder. Cook for 5 minutes.
9. Add the cashew paste. Also add about 1 cup of water and bring to a boil.
10. Next add the fried chicken pieces. Cover and let it cook for 5 minutes in medium low flame so the flavors combine nicely.
11. Now add the crushed kasoori methi and garam masala powder. Add the heavy cream, mix everything and let it simmer for few minutes.
12. Garnish with finely chopped cilantro and some more fresh cream. Enjoy your delicious butter chicken.

Detailed Steps to make Butter Chicken

Wash the chicken, pat it dry using a paper towel and cut it into 1 inch thick cubes.Marinate with hung curd, required salt, red chili powder, turmeric powder, coriander powder, kasoori methi, little oil and ginger garlic paste. Instead of all these individual spices you can use about 1 tbsp of any good brand of tandoori chicken masala for marination along with yogurt. Let it rest for at least 1 hour. If there is time, overnight marination will be good.

 

After marination, heat a grill pan or any frying pan. Add some oil and put the chicken pieces along with the marinade. Lot of moisture will ooze out. Shallow until the pieces become dry and little browned. It will take about 10 minutes. You can also bake it in the oven, grill it or use an electric tandoor.

 

Remove the pieces. Now lets prepare the makhani sauce.

Heat butter in the same pan and add the whole spices. Add the ginger garlic paste, green chili and fry for a minute.

 

Add the tomato puree, salt and red chili powder. I just blend the raw tomatoes and strain it. Some people like to blanch the tomatoes before pureeing. Straining removes all the seeds and skin to give a smooth gravy. Cook for few minutes.

Add the cashew paste or almond paste. Also add about 1 cup of water and bring to a boil.

Next add the cooked chicken pieces. Cover and let it cook for 5 minutes in medium low flame so the flavors combine nicely.

Now add the crushed kasoori methi and garam masala powder. Add the heavy cream, mix everything and let it simmer for few minutes.

Garnish with finely chopped cilantro and some more fresh cream. Enjoy your delicious butter chicken.

Tips

• If you do not have heavy cream on hand, substitute with whole milk and butter.
• In restaurants one spoon of sugar is usually added to the butter chicken gravy to get that sweetish taste. Sometimes I add 2-3 tbsp of tomato ketchup instead, which gives that sweetish taste along with the tomato flavor.

Serving Butter Chicken

• Butter Chicken or Murg Makhani tastes great with some soft butter naan, garlic naan, kulcha or chapatti.
• It is also a good combination with fragrant pulao varieties or plain rice made with good quality basmati rice.