Pepper Chicken Roast

When it comes to "Non-Veggie" dish, Sree is the Craziest Person I've ever seen in my life.. May be coz I'm not much attracted to non-vegies..

But when I saw Pepper Chicken Fry recipe in Naaz's Blog, I was so excited to find a recipe which will be my hubby's favo... And lemme tell you, Naaz, he enjoyed this recipe.. You must count me too... I love the flavor.. It was just awesome!

Thank you, Naaz for sharing this wonderful lip-smackingly good chicken roast. Guys, do visit her blog, she has awesome collection of yummilicious recipes...!

I more or less followed the recipe mentioned in Naaz's blog.. And adjusted the spice level according to Sree's tolerance limit!... ;)

Here we go with the recipe...

Ingredients:

Chicken - 1lb, cut into bite-size pieces
Onion - 2, medium sized, chopped
Tomato puree - 2 tbsp
Green chillies - 3, chopped
Garlic - 3 pods, chopped
Ginger - 1" piece
Coriander Pwd - 2 tsp
Turmeric Pwd - 1/2 tsp
Roasted Peppercorns - 2 tbsp
Roasted whole Red Chilli - 2
Cinnamon - 1 stick
Bay leaves - 2
Cloves - 2
Cilantro - 1 tbsp, chopped, to garnish
Oil - 2 tbsp
Salt to taste

Method:

Grind peppercorns, garlic, ginger, all masalas and whole red chilli into smooth paste. Marinate chicken pieces with the paste. Take a large pan and add cinnamon stick, cloves, bay leaves. Saute for sometime. Add onions and green chillies. Saute until onions are translucent. Add tomato puree and saute again until oil starts leaving sides of the pan.

Add marinated chicken pieces and mix well. Pour water and close the lid, let the chicken pieces cook well at medium heat. When the gravy dries up, remove the lid and saute in high heat for few mins...

Garnish with chopped cilantro... and Bingo! perfect pepper chicken roast is all ready to impress your guests. Serve with roti, chapathi or as side-dish with rice..

Enjoy! 

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Kuwaiti Chicken Biriyani

Although I'm not perfect in biriyani, I've tried making it in number of ways. Cooking chicken and rice in layers, cooking both together, preparing in pressure cooker and this goes on. And everytime I find a difference in outcome. And yesterday I tried by cooking half cooked chicken and rice in layers. Believe me, this came out to be perfect. And when you accompany it with raita, pickle and green salad, it becomes "WOWY!!".

It's true that making biriyani yourself and eating it, is one of the most cherishing experiences in life.

I always suggest that whenever you're preparing biriyani or pulao, use good quality of basmati rice. This results in best flavor and appearance.

Ingredients:

For rice
2-1/2 cups of basmati rice, washed
3-1/2 cups of water

For chicken
500g chicken breast, cut into bite-size pieces
1 medium onion, chopped
1 tomato, chopped
3 garlic cloves, chopped
1 inch ginger, grated
3 tbsp ghee
1 tsp lemon juice
3 tsp garam masala
1/2 tsp turmeric pwd
1 tsp chilli pwd
2 tbsp chopped cilantro
1 tsp mint leaves, chopped
Salt, as per taste
Pinch of saffron strands, soaked in 1/4 cup of water

Whole Spices
2 bay leaves
4, 1 inch cinnamon stick
3 cloves and green cardamoms
1 black cardamom
3 tsp cumin seeds

Garnish
8-9 cashewnuts, fried
1 tsp chopped cilantro

Method:

Boil water in medium saucepan and when it boils add rice to it. Cook until rice is half cooked. Remove from heat and spread over large platter to cool.

Meanwhile, heat oil in a large pan and add in all the whole spices. Saute for 1 min and add onion and saute until golden brown. Add garlic and ginger, stir until fragrant.
Now add tomato and all masalas. Cook till tomato becomes soft. Add chicken pieces and some water, stir until chicken gets almost cooked. Add salt and remove from heat.

In a medium pot, place half quantity of prepared rice and the chicken mixture on top. Sprinkle chopped cilantro and mint over it. Cover the top with the remaining rice.

Pour the saffron water on top. Cover firmly with pot lid and cook over low heat for 30 mins or until rice is cooked.

Garnish with cashewnuts and cilantro. Serve with raita and green salad. Enjoy!!

This entry goes to "Festive Rice" event by Torview.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Chicken Kebab

I donno who has invented the idea of marinated bite-sized chicken pieces threaded onto skewers and grill them. I believe this is one of the brilliant food ideas ever invented so far.
My hubby is damm crazy about kebabs. Although, kebab is made with lamb but I like to have chicken kebabs. The perfect marination of all the spices imparts an exotic aroma to kebabs.
With summer around, chicken kebab is perfect option to enjoy BBQ and surprise your guests with this exceptionally tasteful starter.

Ingredients:

1 boneless chicken breast
1/2 green bell pepper (cubed)
1/2 red onion (cubed)

Marinate:

1 tbsp yougurt
1 1/2 tsp lemon juice
1 tsp red chilli pwd
1 tsp tandoori masala
1/4 tsp turmeric pwd
1/4 tsp cumin powder
1 inch ginger root, peeled and grated
2 garlic cloves, chopped
1/4 tsp salt

For Grilling:

2-3 bamboo or metal skewers
2 tsp oil

Method:

Cut chicken into bite-sized pieces. Marinate with lemon juice and keep it aside for 15 mins. Now marinate with remaining marination ingredients. Also, mix onion and bell pepper pieces to it. Leave it for atleast 1 hr but preferably overnight.

Preheat oven to its maximum temperature. Thread the chicken pieces with onion and bell pepper pieces onto the skewers. Set aside.

Place the kebabs on the lower rack of the oven, brush it with oil and grill them at 375 F. Cook them for 20-25 mins until all juices run clear.

Serve it hot with chat masala sprinkled over kebabs. It tastes yummy!!!!!

If you are using bamboo skewers, soak them in water for 30 mins so that they don't get burned during grilling.

This goes to Two for Tuesday started by Alex from A Moderate Life.

This also goes to Iftar Moments hosted by Taste of Pearl City.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Spicy Chicken Curry

We had a trip to Las Vegas, as it was a long weekend here. "The Sin City" is the most populous city in Nevada. I would rather call it "The Entertainment Capital of the world"..

We did gambling, shopping, dining and walking along the "Strip". When it comes to gambling and casinos, we were not fortunate enough to hit some jackpot.. But yeah! we gained nothing and lost nothing, as well. All together it was a great trip and weary too..

So for this wonderful trip, I thought of treating my dear husband with a spicy chicken dish, as he loves it.. This dish is authentic with a spicy kick and the use of divine spices makes it truly awesome...!!

Ingredients
4 chicken breasts, cut into bite-size pieces
1 large onion, finely chopped
1 medium tomato, cubed
2 tbsp ginger-garlic paste
2 tsp Red Chilli Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Garam Masala
1/2 cinnamon stick, broken into pieces
8 green cardamom pods
4 bay leaves
6 whole cloves
3 tbsp oil
Cilantro, to garnish
Salt to taste

Method:
Marinate chicken (for atleast 30 mins) with all the masalas and salt. Heat oil in a pressure cooker and saute whole spices until the aroma has infused into the oil. Saute the ginger-garlic paste till the raw smell goes. Add chopped onion and saute till translucent. Now add tomato and saute till it becomes soft. Add the marinated chicken, mix and saute for few mins. Close the pressure cooker and cook for a whistle and simmer it.
Heat oil in a kadai. Transfer the whole thing to kadai and dry it till the desired consistency is attained.

Serve with steamed rice/roti/naan.

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