CREAM OF CHICKEN SOUP

Friends,

   Today I am presenting  one of my favourite dish with you.  My favourite Cream of Chicken Soup. I don't know how it prepared in restaurants, but I preparing this soup as my own method. But the taste is same as the restaurant's. Ok. Look my special recipe and enjoy the delicious Cream of Chicken Soup...

Happy Cooking!

CREAM OF CHICKEN SOUP

INGREDIENTS


Chicken - 2 cup
Sweet Corn - 1 cup
Fresh Cream - 1 cup
Black Pepper powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste

METHOD


   Cut chicken into small pieces and marinate it with turmeric powder, black pepper powder and salt. After 10 minutes, cook marinated chicken with water  in a pressure cooker. Remove from stove after coming three whistles. Add sweet corn and salt to the cooked chicken and boil it. Turn off the flame. Add fresh cream and mix well. Delicious Cream of Chicken Soup is ready. Sprinkle black pepper powder over it and serve hot.

ENJOY.....

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THANK YOU FRIENDS

GOOD DAY

BINDU JAYESH

bindurohinipillai@gmail.com

DRAGON CHICKEN

Dragon chicken is a delicious Chinese recipe served as a starter or a side dish with fried rice or chapati. My daughter like chicken very much. She wants different varieties of chicken dishes as I searched everywhere for the same. We tasted Dragon Chicken from a restaurant  Kalavara near our home. Try this recipe today itself.  It is really very tasty and easy to prepare.

DRAGON CHICKEN

See the recipe below.

INGREDIENTS


For Marination

Boneless chicken - 1 kg
Soy sauce - 2 tablespoon
Red chilli paste - 1 table spoon
Corn flour - 1/4 cup
Egg - 1
Ginger - garlic paste - 1 tablespoon
Black pepper powder - 1 teaspoon
Salt - to taste

For Masala Mix

Cashew nuts - 5 (chopped)
Onion - 1 (big) (chopped)
Ginger - Garlic paste - 1 tablespoon
Red chilli paste - 1 table spoon
Green chilli - 3
Dried chilli - 3
Soy sauce - 1 tablespoon
Tomato sauce - 3 table spoon
Sugar - 1 teaspoon
Salt - to taste

Cooking oil - as required
Coriander leaves - 1 teaspoon (chopped)


PREPARATION


   Take black pepper powder, soy sauce, red chilli paste, ginger - garlic paste, egg, corn flour and salt and combine it well. Marinate cleaned chicken pieces with this paste for 30 minutes. Pour some oil in a hot pan and fry marinated chicken pieces till it get golden. Keep the chicken pieces aside. Pour some oil in a pan and add chopped cashew nuts and dried chilli into it and roast it. (We can use the same pan for this) Add chopped onion and green chillies to it. Saute for some time. Then add ginger - garlic paste and stir well. Saute well. Then add red chilli paste, tomato sauce, soy sauce, salt and sugar and stir well. When it get dry, add fried chicken and cook for 3 minutes. Stir well and turn off the flame. Garnish the Dragon Chicken with chopped coriander leaves. Enjoy...

1. Marinate chicken pieces with soy sauce, black pepper powder, red chilli paste, ginger - garlic paste, egg,corn flour and salt and keep for 30 minutes.

2. Fry the marinated chicken pieces in oil till it turned golden.

3. Chop cashew nuts, dried chilli, green chilli and onion.

4. Roast cashew nuts and dried chilly in oil.

5. Add chopped onion and green chilli to it and saute well.

6. Add ginger - garlic paste and saute well.

7. Add red chilly paste and stir well.

8. Add tomato sauce.

9. Add soy sauce to the onion mix.

10. Add sugar and mix well.

11.  Add fried chicken pieces to it and mix well. 

Dragon Chicken is ready.

Like this recipe?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS.

THANK YOU FOR VISITING MY BLOG.

BINDU JAYESH

bindurohinipillai@gmail.com

CHILLI CHICKEN

FRIENDS,

Today I am sharing an Indo - Chinese recipe with you.  Chilli Chicken is a popular dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommended to use boned chicken too.

CHILLI CHICKEN

See the recipe below:

INGREDIENTS

Chicken - 1 kg
Onion - 1 (big) (cut it into cube size)
Ginger - 1 inch piece (chopped)
Garlic - 10 podes (chopped)
Green chilly - 5 (chopped)
Chilly sauce - 3 easpoon
Soy sauce - 2 teaspoon
Tomato sauce - 3 teaspoon
Chilly chicken masala - 2 teaspoon
Corn flour - 3 teaspoon
Capsicum -  1 (big) (cut it into cube size)
Egg -1
Coriander leaves (chopped) - 2 table spoon
Cooking Oil - as required
Salt - to taste


PREPARATION

   Cut chicken into small pieces. Mix 2 teaspoon corn flour, egg and chilly chicken masala with some water and make a thick batter. Dip the chicken pieces in this batter and keep aside for 30 minutes. Fry chicken pieces in oil and keep aside. Pour some oil in the same pan and put chopped ginger, garlic and green chilly to it and saute well. Add tomato sauce, chilly sauce and some water to it and allow it to boil. Add the fried chicken to this gravy and mix well. Turn the flame to low flame and cook for some time. Then add onion pieces to it. Add soy sauce and capsicum pieces to it and mix well. Mix corn flour with some water and pour it to the curry. Add salt and mix well. When the gravy get thick, turn off the flame. Tasty chilli chicken is ready. Garnish chilly chicken with chopped coriander leaves. Serve it with chapathi or fried rice.

Like this recipe?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

HYDERABADI CHICKEN TAHARI

Hyderabadi cuisine is also known as Deccani cuisine of India, is the native cooking style of the Hyderabadi Muslims. Tahari is a type of Biriyani. But it is prepared in a different method that the meat or chicken prepared first and the rice cooked in its gravy. Its very spicy and tasty too. Try this recipe on the next Sunday and enjoy the authentic Hyderabadi taste.

HYDERABADI CHICKEN TAHARI

INGREDIENTS


Chicken - 1 kg (cut it into medium sized pieces)
Basmati Rice - 1 kg
Onion - 3 (chopped)
Tomato - 3 (chopped)
Green chillies - 3 - 4 (slit into two)
Ginger - garlic paste - 1 1/2 teaspoon
Black pepper - 1/2  teaspoon
Caraway seeds - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 4
Cloves - 4
Garam masala - 1 teaspoon
Curd - 1 cup
Turmeric powder - 1/2 teaspoon
Chilly powder - 1/2 teaspoon
Coriander leaves - 1 bunch (chopped)
Cashew nuts - 10
Raisins - 15
Mint leaves - 1 bunch
Lemon juice - 2 teaspoon
Salt - as required
Cooking Oil - 5 teaspoon


PREPARATION


   Soak rice in water for half an hour and wash it well and drain it after 30 minutes. In a hot pan, pour some oil and add chopped onion and green chilly to it and saute until it turned golden. Add black pepper, cinnamon, cloves, cardamom and caraway seeds and saute for 2 minutes. Then add ginger - garlic paste and saute until the raw smell disappear. Add turmeric powder, chilly powder and garam masala and saute. Add chopped tomato and curd respectively and saute for 3 minutes. Add chicken pieces to this gravy. Add enough water and cook well. Cover it with a lid and cook in medium flame. When chicken pieces get semi cooked, add coriander leaves, mint leaves, soaked rice, water, salt, garam masala and lemon juice respectively and cook for 15 minutes in low flame. Cover the tahari with a lid. When the rice get cooked, remove tahari from flame. Fry cashew nuts, raisins and chopped onion in ghee. Garnish Tahari with fried raisins , cashews and onion. Tasty Chicken Tahari is ready. Serve it with vegetable raitha and mint chutney. Enjoy the authentic Hyderabadi taste.

How is it? 

Try this and enjoy the cooking with a different Sunday Biriyani

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU ALL FOR YOUR SUPPORT

BINDU JAYESH

bindurohinipillai@gmail.com

BUTTER CHICKEN / MURGH MAKHANI

   Butter Chicken is an Indian side dish of chicken in a mildly spiced curry sauce. It is known as murgh makhani in Hindi. It is served in India and abroad. Butter Chicken has its roots in Punjabi Cuisine. Chicken is marinated for several hours in a cream and spice mixture. The spices may include garam masala, ginger- garlic paste, lemon, pepper, coriander, cumin, turmeric and chilly. As it is a Punjabi cuisine, Kasuri methi  (dried fenugreek leaves) is a main ingredient for butter chicken. Cream may be used in the sauce or as a garnish. Cashew paste is used as a thickener.

   Garnishes can include butter, cream, green chillies and kasuri methi. Butter Chicken is one of my favourite dish and one of my friend Archana requested me to post this recipe before. Archana, hope you reading this post now.

BUTTER CHICKEN



See the Recipe

INGREDIENTS


Chicken - 1 kg
Kashmiri Chilli powder - 2 table spoon
Ginger paste - 2 table spoon
Tomato - 1(big) (grind to make a paste)
Garlic paste - 2 table spoon
Garam masala - 1 1/2 teaspoon
Onion - 4 (cut lengthwise )
Butter - 3 tablespoon
Cashew nuts - 50 gram
Kasuri Methi - 1/2 teaspoon (heat and press with finger to make a powder )
Turmeric powder - 1/2 teaspoon
Coriander leaves - 1/4 cup ( chopped )
Cooking oil - 2 table spoon
Salt - to taste


PREPARATION


   Soak cashew nuts in water for some time. Heat oil in a pan and saute chopped onion. (Don't allow to change the color ) Grind the sauteed onion and soaked cashew nuts together to make a smooth paste. Heat butter in a well bottomed pan and add chicken pieces and turmeric powder to it and saute for some time. When the chicken pieces get dry and started to getting fry, add ginger paste and garlic paste and saute well. When the raw smell disappears, add chilly powder and garam masala respectively. After 2 minutes, add tomato paste and saute. When the gravy get dry, add salt and some water and cook for some time. Cover the pan with a lid. When the chicken pieces get cooked, add onion - cashew paste and allow it to boil. Then add kasuri methi powder and mix well. Turn off the stove. Tasty Butter Chicken is ready. Garnish it with chopped coriander leaves, butter and cashew nuts and serve with chapathi or fried rice...


HOW IS IT? TRY THIS TODAY ITSELF. DON'T RUSH TO THE RESTAURANT. IT IS VERY EASY. PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL.

BINDU JAYESH
bindurohinipillai@gmail.com

CHICKEN LIVER FRY

   Chicken liver is a good source of Thiamine, Zinc and a very good source of protein. Chicken liver can also be pan- fried for a dietary iron and protein rich meal. Chicken Liver fry is a very popular dish in South India. Of course it is very spicy and dry preparation. Chicken liver fried with shallots or onions, well balanced with pepper powder, makes a distinguished dry chicken dish for rice or chapathi. We can adjust the spiciness by adding more or less pepper powder.

CHICKEN LIVER FRY

Here is the recipe.

INGREDIENTS

Chicken Liver - 1/2 kg
Onion -2 (chopped)
Green chillies -2
Ginger - 1 inch piece
Garlic - 6 pod
Pepper - 2 table spoon
Coriander powder - 1 table spoon
Turmeric powder - 1/2 teaspoon
Coriander leaves (chopped) - 1 cup
Lemon juice - 1 teaspoon
Cooking oil - as needed
Salt - to taste

PREPARATION

Cut chicken liver into pieces. Wash chicken liver and keep aside. Heat oil in a heavy bottomed pan. Add chopped onions to it and saute well. Add finely chopped ginger, garlic and green chillies to it and saute again. Add coriander powder, pepper powder and turmeric powder and saute for one minute. Add chicken liver pieces and salt to it. Stir well. Cover it with a lid and cook for 20 minutes in low flame. Stir occasionally. When the mixture get dried, turn off the flame. Add coriander leaves and lemon juice to it and mix well.

   Now the tasty chicken liver fry is ready to serve. Enjoy it with chapathi or idiyappam.

STEP BY STEP METHOD

1. Clean and cut chicken liver into pieces.

2. Heat oil in a heavy bottomed pan or kadai

3. Add chopped onions to it and saute well.

4. Add finely chopped ginger, garlic and green chillies to it and saute again.

5. Add coriander powder, pepper powder and turmeric powder and saute for one minute.

6. Add chicken liver pieces  and salt to it and stir well.

7. Cover it with a lid and cook for 20 minutes in low flame. Stir occasionally. When the mixture get dried, turn off the flame.

8. Add coriander leaves and lemon juice to it and mix well.

9. Chicken liver fry is ready to serve. Enjoy it with rice, idiyappam or chapathi.

Do you like this recipe?

Please Share Your Comments and Suggestions here.

Thank You So Much

BINDU JAYESH

bindurohinipillai@gmail.com

CHICKEN ROGAN JOSH

   Chicken Rogan Josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi- course meal. Chicken rogan josh is an aromatic chicken dish of Persian origin, which is one of the signature of Kashmiri cuisine. Chicken Rogan Josh means a deep red colored  and spicy chicken cooked in intense heat. Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.

   Chicken Rogan Josh consists of pieces of chicken cooked with gravy based on browned onions, yogurts and aromatic spices. Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chillies that have been de-seeded to reduce their heat. The recipe,s spice is one of aroma rather than heat and the traditional dish is mild enough to be appreciated by Western palats that many not have been conditioned to tolerate the heat of chillies. It is really excellent and very delicious too.

CHICKEN ROGAN JOSH

   I got this recipe from a cookery show and I tried and tasted this recipe. My family members and guests like this dish very much. It is very easy to cook. See the recipe below. In this recipe I am adding some red capsicum too. Try this Chicken Rogan Josh and enjoy the spicy chicken taste.


INGREDIENTS


Chicken - 1 kg
Red capsicum -  1 (Cubed)
Cardamom - 4-5
Yogurt - 1 cup
Cumin seeds - 1 teaspoon
Green chillies - 3- 4
Onion - 2 ( cut lengthwise)
De-seeded Kashmiri Chilly Powder - 2 teaspoon ( if it is not de-seeded, then add 11/2 teaspoon chilly powder only)
Garam masala - 1 teaspoon
Salt - to taste
Coriander leaves - 1/2 cup (chopped)
Cooking oil - 1 teaspoon
Butter - 1/2 teaspoon


PREPARATION


   Grind 4-5 cardamom, red capsicum and yogurt to make a fine paste. Heat oil in a pan and add cumin seeds. When it splutter, add green chillies and onion and saute well. Add chicken pieces when it get sauteed. Stir well and saute for some time. Close the pan with a lid and cook for 5 minutes. Add red chilly powder, garam masala powder and mix well. Add salt to it. Saute for 5 minutes. Then cover it with the lid. After 5 min add the grinded paste and mix well. Cover the pan for 5 more minutes. Then open the lid and add chopped coriander leaves and stir well. Close the lid and cook for some time. Open the lid when chicken cooked and add little butter over it and stir well. Chicken Rogan Josh is ready. Enjoy....

STEP BY STEP METHOD

1. Put red capsicum, cardamom and yogurt in a blender to make a fine paste.

2. Chop onion and green chillies. 

3. Heat oil in a pan, Add cumin seeds to it and splutter

4. Add chopped onion and green chillies to it and saute well. 

5.When it get sauteed, add chicken pieces to it

6. Saute well and cover it with a lid. Open the lid and saute again

7. Add capsicum yogurt mix and stir well. Then add Kashmiri chilly powder, garam masala and salt. Mix well. Cover with the lid and allow it to cook.

8. Open the lid after some time.

9. Add coriander leaves and cover the curry until get cooked.  

10. Remove the lid and put some butter to the curry and stir well.

11. Chicken Rogan Josh is ready to serve. Enjoy the taste..

Like this recipe?

Please Share Your Comments and Suggestions here.

Thank You for Visiting My Blog

BINDU JAYESH

bindurohinipillai@gmail.com