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Archive for the ‘Main Dish’ Category

Grilled chicken thigh and Boiled Potatoes with Red peppercorn sauce

11 Apr

Ingredients :

  1. Oil – 3 Tsp
  2. Ginger paste – 1/2 Tsp
  3. Garlic Paste – 1/2 Tsp
  4. Red chilii powder – 1 Tsp
  5. Salt  for taste
  6. Red food color – a pinch
  7. Spring onions – 1/4 cup finely chopped
  8. Chicken thigh – 3 nos
  9. Potato – 2 nos

For Sauce:

  1. Butter – 2 Tsp
  2. Heavy Cream – 5 Tsp
  3. Red Pepper corns – 2 Tsp (Crushed or powdered)
  4. Salt for taste

Method:

1. Add chicken , ginger & garlic paste , red color ,salt ,chilli powder, spring onions to a bowl and mix it well. Let it marinate for 2 hours.

2. Take a large pan and add one spoon of oil . Fry the chicken thigh in high heat for about 2 minutes on both the sides. Transfer it to a oven tray.

3. In a preheated Oven, grill the chicken thigh and cook for 45 minutes at 200 degrees,

4.  Brush the chicken thigh with oil when needed and turn it to other side occasionally. Once it its ready move it to the serving plate.

5. Boil the poatatoes in water . Once it is ready peel the skin. In the same Cooking pan, slightly fry the potatoes with salt for 2 minutes and place it in the serving plate.

6. For the sauce, add butter to the same pan and add crushed peppercorns and salt. Now add the heavy cream and let it cook for a minute.

7. Arrange the chicken thigh on one side and potatoes on the other side of plate . Sprinkle spring onions and add the sauce on top of potatoes and enjoy it.

 

Egg Dosa

09 Apr

 

Butter chicken (Chicken in a silky Sauce)

05 Apr

Ingredients:

  1. oil – 2Tsp
  2. Butter – 2 Tsp
  3. Cumin – 1Tsp
  4. Onion – 1 large finely chopped
  5. Tomatoes – 2 finely chopped
  6. Green chilli – 1
  7. Ginger & garlic paste – 2 Tsp
  8. Red Chilli powder – 1Tsp
  9. Corriander Powder – 1/2 Tsp
  10. Turmeric – 1/4 Tsp
  11. Cashew nuts – 6 nos
  12. Chicken Breast – 500 gms , cut in to 2 inches length wise
  13. Fresh Cream – 2 Tsp (optional)
  14. Tomato sauce – 1 Tsp
  15. Orange food color – A small pinch
  16. Corriander leaves for garnishing
  17. Salt for taste

Method :

Initial preparation:

  1. Add one spoon of oil to the hot pan. Add a spoon of Ginger garlic paste stir it for 30 seconds.
  2. Now add the chicken and stir it well. Add half of the salt to the chicken.Let it cook for 5 min or till it changes to white color. Then transfer all of them from pan to a bowl and keep it aside.

To Grind:

  1. Add a spoon of oil to the hot pan. Add cumin seeds followed by onion and green chilli . Stir it till onions are translucent. Then add cashew nuts.
  2. Add a spoon of Ginger garlic paste. Add chilli powder, corriander powder and turmeric powder. Mix it well.
  3. Add in the tomatoes and cook for 5 mins.
  4. Remove these cooked ingredients and grind it to a smooth paste in a mixer.

For the Sauce:

  1. Now for the third time heat the pan and add the butter. Pour in the grind ingredients mix, to the pan.
  2. cover it and cook for 10 min in a slow flame. Add the tomato sauce and food color.  Now add the cooked chicken in to the pan and let it cook for 10 more minutes.
  3. Finally add fresh cream . Garnish with Corriander leaves.

Tip : Butter chicken and Butter Naan is the best combination . Also this gravy tastes good with Chappathi , Rice & Roti.

 

Chicken Biriyani

31 Mar

 

Chicken Kurma

30 Mar

Ingredients

  1. Oil – 1 Tsp
  2. Spices – Cinnamon stick – 1/2 an inch stick , cloves – 3, Cardamom – 2, Bay leaves – 1)
  3. Onion – 1 Large, finely chopped
  4. Ginger garlic paste – 1 Tsp
  5. Chicken – Skinless Whole chicken with bones, cut in to small pieces
  6. Turmeric – 1/2 Tsp
  7. Chilli Powder – 1/2 Tsp
  8. Corrinder Powder – 1 Tsp
  9. Tomatoes – 2 finely chopped
  10. Green Chilli – 5 nos
  11. Coconut – 1 cup, fresh and Shredded
  12. Aniseed – 2 Tsp
  13. Cashew – 5 nos
  14. Salt for taste
  15. Curry leaves – 1 Strand
  16. Corriander leaves – 1 Strand.

To Grind:

Wet grind Coconut , aniseed , Cashew and  2 green chillies to a fine paste.

Method:

  1. Heat the pan. Add oil , when it is hot add all the whole spices.
  2. Add the Onion and fry till translucent. Add 3 green chillies and ginger garlic paste and stir for a minute.
  3. Add the chicken and stir it for couple of minutes.
  4. Now add turmeric , chiili powder, corriander powder and required salt.  Stir it for 2 minutes.
  5. Add the tomatoes and mix it. Cover it and cook in medium flame for 15 min.
  6. Add the wet grind paste to the gravy and mix it up. Cook it for 10 minutes.
  7. Finish the dish by adding corriander and curry leaves.

Tip : 1. Chicken Kurma is a side dish for Idli , Dosa, Appam, Idiappam, Chappathi , Poori.

2. Also it goes well with rice.