Chicken Curry - Konaseema Kodi Kura

Credits: nutankitchen.wordpress.com

A simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana, Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients. However, it makes for a great accompaniment with flavored rice, biryani or rotis.

Ingredients:

Chicken – 1/2 kg.

Onion – 1 ( finely chopped ).

Ginger-garlic paste – 1/2 tbsp.

Green chillies -2 (Slit lengthwise).

Tomato puree – 1/2 cup.

Turmeric powder – 1/2 tsp.

Red Chilli Powder – 1/2 tsp.

Kashmiri Chilli Powder – 1 tsp.

Coriander Powder – 1 tbsp.

Cumin Powder – 1 / 4 tsp.

Coconut Milk – 1/2 cup.

Garam Masala :-

Cinnamon – 1/2 inch.

Green Cardamom – 1.

Cloves – 2.

Salt to taste.

Curry Leaves – 1 sprig.

Oil – 2 tbsp.

For the Masala :-

Dry roast & grind to a paste :-

Dry Red Whole Chillies – 4.

Poppy Seeds – 2 tsp.

Peanuts – 2 tbsp.

White Sesame Seeds – 1/2 tsp.

Method:

1. Heat oil in a vessel, add onions & saute till translucent.

2. Add green chillies, ginger-garlic paste & saute for 2 minutes.

3. Add the chicken, fry for 2- 3 minutes on high flame, tossing occasionally.

4. Add coriander-cumin powder, turmeric powder, red chilli powder, Kashmiri Chilli Powder & salt. Mix well.

5. Add ground masala, tomato puree. Mix. reduce heat & cook for 7 -8 minutes.

6. Add half a cup of water & cook till chicken is tender.

7. Add coconut milk & cook for a few minutes to get right consistency.

8. Finally add masala powder, mix well & turn off flame.

9. Season with curry leaves & serve with roti & steamed rice.

Watch and Learn:

Chicken 65 Recipe

Credits:kitchentreats.blogspot.com

Ingredients:

• Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
• Oil for deep frying
• Yogurt - a little less than 1/2 cup (perugu/curd)
• Salt to taste
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• For Marinade:
• Turmeric powder - large pinch
• Red Chili powder - 1 tsp
• Black pepper powder - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Lemon juice - 1/2 tbsp
• Salt to taste
• To coat chicken that has been marinated:
• Egg - 1
• Cornflour - 1 1/2 tbsp
• Rice flour - 1/2 tbsp
• For Tempering/poppu/tadka:
• Cooking oil - 1/2 tbsp
• Curry leaves - 1 sprg
• Garlic - 2 cloves, minced (optional)
• Ginger - 1/2", minced
• Green chilies - 4-5, slit length wise

Method:

• Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
• In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
• After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
• Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
• Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
• Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
• Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
• Remove onto a serving plate. Garnish with coriander leaves.

Watch And Learn:

CHICKEN KURMA RECIPE

Credits:
naturalfoodz.blogspot.com
youtube.com
Ingredients:

1 kg chicken
1 cup onions ( pyaj) (sliced)
2 tblsp poppy seeds (khuskhus) (khuskhus)
1 tblsp coriander seeds
1 tsp cumin seeds
1/2 cup coconut (narial) (scraped)
1/2 cup yogurt
2 cloves garlic (lasan)
2 tsp ginger (adrak) paste
3-4 green cardamoms
3 tblsp oil (tel)
salt (namak) to taste
6 red chillies whole
1/4 cup fresh cream (malai)

Method:

·    Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.

·    Soak poppy seeds in 1 cup warm water for 10 minutes.

·    Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.

·    Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds.

·    Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.

·    Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.

Finish with fresh cream.

Watch & Learn:

Sindhi Mutton Biryani Recipe

Credits:
youtube.com
khanakhazana-1.blogspot.com

Ingredients:

1 kg Mutton 

1 kg Basmati Rice 
1 Cup Yogurt or curd 
4 Onions (chopped) 
4 Tomatoes 
1/2 kg Potatoes 
1 tblsp Red chilly powder 
2 tblsp Coriander Powder 
1 tblsp Ginger garlic paste 
1 Bay Leaf 
Salt to taste 
Lemon juice (approx 3 lemons) 
1/4 kg Dried Apricots (Soaked in hot water ) 
Handful of Mint Leaves (chopped) 
4-5 Green Chillies 
Oil

Method:

·    Heat oil in a pan and add chopped onions.Fry till golden brown.Take out half the fried onions and keep aside.

·    Now mix in the mutton pieces,powdered spices and yogurt.Cook it till the water evaporates.

·    Add chopped tomatoes,potatoes,pulp of dried apricots,slit green chillies to it and cook till potatoes are done.

·    Take another pan and boil rice with handful of mint leaves till they are half cooked.

·    Take a handi or pot and make a layer of rice and top it with mutton.Repeat till its finished.

·    Sprinkle some mint leaves and rest of the fried onions on top.Cover it tightly and cook on low flame till rice is done.

·    Serve Hot

Watch & Learn:

BHUNA KUKDA RECIPE - Rajasthani

Credits: indianfoodforever
Img Credits: http://rosiebeaucoup.blogspot.in
Video Credits: Youtube


Ingredients:

4 - 5 cloves
1 tsp cumin seeds
12 garlic cloves
20 red chillies whole
4 green cardamoms
2 inch cinnamon
1 kg chicken
2 tblsp mustard oil
1/2 cup coriander leaves chopped
1 tsp turmeric powder
1/2 cup yogurt

Method:

·    Clean and wash the chicken, cut into big size pieces.

·    Take off garlic.

·    Soak red chillies in lukewarm water for 1/2 an hour.

·    Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste.

·    Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours.

·    Heat up oil in a kadhai, mix in cumin seeds, when they crackle mix in the marinated chicken and stir fry on high flame heat.

·    When all the moisture has evaporated, mix in beaten yogurt, mix in a little water and continue cooking on high flame heat.

·    Stir fry till all moisture has evaporated and chicken has cooked.

·    Adjust salt and stir fry till the masala coats the chicken.

·    Serve hot, sprinkled with coriander leaves.

Watch & Learn:

Butter Chicken - Punjabi

Credits: kurryleaves.blogspot
img credits: kurryleaves.blogspot
Video credits: youtube

Ingredients:

Chicken (cubed)-300 gms

For Marination

1. Coriander powder-1 tsp
2. Tandoori masala Powder-1 tsp
3. Kashmiri chilli powder-1 tsp (or to taste)
4. Coriander leaves(chopped)-1 tbsp
5. Yogurt-1 1/2 tbsp
6. Salt to taste
7. Butter/Ghee- 2 tsp

For the sauce

1. Onion( sliced)-2 large 
2. Ginger (chopped)-1" piece
3. Garlic (chopped)-2 cloves
4. Tomato (sliced)- 1 medium
5. Cashew nuts- 5 to 6 nos
6. Turmeric powder-1/2 tsp
7. Coriander powder-1 tsp
8. Kashmiri chili powder-1 1/2 to 2 tsp( or use 1tsp paprika and 1/2 tsp chili powder)
9. Tandoori masala powder-1/2 tsp
10. Cardamom powder-1/4 tsp
11. Water- as required
12. Fresh cream-1/2 cup
13. Garam masala powder- 1/2  to 3/4 tsp
14. Nutmeg powder-1 pinch
15. Fennel  seeds (powdered)-1/2 tsp
16. Coriander leaves ( chopped)- 2 tbsp(optional)
17. Butter/Ghee
18. Salt to taste
19. Dried Fenugreek leaves( Kasuri methi)- 1 large pinch (optional)

Methods:

• Combine the chicken pieces with  all the ingredients  for marination and refrigerate for about an hour.
• Preheat oven to 180 deg C.Arrange the chicken pieces onto a baking tray and bake for about 20 minutes ,turning sides once in between.Keep aside.
• To prepare the sauce,heat  butter in a pan and saute the onion until golden brown.Add chopped ginger and garlic.Fry for a minute and keep aside to cool slightly.
• In a blender combine this onion along with tomato,cashew nuts,turmeric powder,coriander powder,kashmiri chili powder,tandoori masala powder and cardamom powder.Blend until smooth.
• Heat butter in a heavy bottomed pan and add the ground masala paste and salt to taste.Cook until oil separates.
• Add required amount of water( appr 1 cup) and bring it to a boil.
• Reduce the flame to low and add cream and mix well.
• Now add baked chicken pieces,garam masala ,nutmeg powder,fennel powder ( add dried fenugreek leaves if using at this point)and mix well.Cover and cook  for few minutes.
• Switch off the stove add 1 tsp butter (optional ) and garnish with coriander leaves.

Serve with naan or cumin rice.ENJOY!!

Watch & Learn:

MURG KALI MIRCH RECIPE - Punjabi

Credits: indianfoodforever
img credits: nidhiraizada.blogspot
video credits: youtube

Ingredients:

salt to taste 
1 tsp turmeric powder
1 kg chicken
25 - 30 peppercorns
3/4 cup tomatoes chopped
1/2 cup onions sliced
1 tblsp coriander powder
6 - 8 cloves
8 - 10 curry leaves
2 tsp garlic chopped
3 tblsp oil

Methods:

Clean, wash and skin the chicken.

Cut it into twelve pieces.

Lb peppercorns to a coarse powder.

Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.

Keep aside for half an hour.

Heat up oil in a kadhai.

Mix in cut onions and cloves.

Stir fry on medium heat up till onions are light brown.

Mix in cut garlic and stir fry for a minute.

Mix in coriander powder and cut tomatoes.

Stir fry till oil leaves the sides.

Mix in marinated chicken, curry leaves and half cup water.

Stir fry covered, stirring occasionally, till chicken is cooked.

Correct flavor and serve hot.

Watch & Learn:

MURG MAKKAI RECIPE- Punjabi

Credits: indianfoodforever
img credits: punjabifoodrecipesdishes.blogspot
Video credits: youtube

Ingredients:

4 medium sized chicken breasts (skinless & boneless)
2 tblsp yogurt
1/2 tsp garam masala powder
3 medium tomatoes
2 medium sized capsicums
1/2 tsp turmeric powder
5 - 6 garlic flakes
1 1/2 tblsp oil
1 tsp red chilli powder
1/2 cup coriander leaves
1 inch ginger
salt to taste 
1 cup corn kernels
1 tblsp coriander powder

Method:

Clean, wash and cut chicken breasts into one centimeter sized square pieces.

Wash capsicums, halve, de-seed and cut into one centimeter squares.

Take off and finely cut ginger and garlic.

Wash and puree tomatoes in a blender.

Wash and cut coriander leaves.

Boil corn kernels in three to four cup of salted water till soft.

Remove and keep aside.

Heat up oil in a non-stick pan, stir-fry cut ginger and garlic briefly.

Mix in pureed tomato and stir fry on medium high flame heat, stirring frequently.

Stir in red chilli powder, turmeric powder and coriander powder.

Mix well.

Mix in chicken pieces and stir fry on medium heat up for five to six minutes, stirring regularly.

Mix in skimmed milk yogurt, cooked corn kernels, capsicum and salt.

Mix well, lower heat, cover and continue to stir fry till masala is a little thick and chicken pieces are completely cooked.

Mix in garam masala powder and cut coriander leaves, mix gently and serve hot.

Watch & Learn:

CHICKEN METHI RECIPE - Punjabi

Credits: indianfoodforever
img credits: mugdha-cookingfundas.blogspot
Video : youtube

Ingredients:

1 tsp garam masala powder
2 tblsp oil 
1 tsp turmeric powder 
1 cup yogurt 
2 bay leaves 
750 gms chicken 
2 tblsp kasoori methi 
1 tblsp coriander leaves chopped

2 tblsp ginger chopped 
1 tblsp garam masala powder 
2 tblsp green chillies chopped 
salt to taste 
2 cup onion chopped 
1 tblsp coriander powder 
2 tblsp garlic paste

Method:

Clean, skin, wash and cut chicken into medium sized pieces.

Heat up oil in a pan.

Mix in whole garam masala and bay leaves.

Stir fry until cardamoms starts to crackle.

Mix in cut onions and stir fry until transluscent and soft.

Make sure to stir continuously.

Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies.

Stir fry for a minute.

Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes.

Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water.

Cover the pot and stir fry on a low heat up for ten minutes.

Serve hot.

Watch & Learn: