North Indian Street Style Bhuna Chicken

Bhuna is a popular feature in Indian cooking where the spices are fried first and then the meat is added to cook in it’s own juices which results in deep s flavors but next to none sauce or gravy ..
Today I bring to you one such dish which is famous North Indian dried chicken commonly available on the street along with Naan or Tandoori Roti…

[Serves 2- 4]

For marination
1 lbs chicken, bone in or boneless ( I used boneless thighs)
1 TBS Ginger garlic Paste
1 tsp Green Chili Paste ( optional )
1 tsp Red Chili Powder
1 tsp Turmeric powder
4-6 Cloves
2 TBS yogurt
Salt as per taste

Method :
Wash the chicken pieces thoroughly & pat dry using a paper towel.
Marinate the Chicken with ingredients listed under marination and refrigerate for 5-6 hours or over night ..

Ingredients for Bhuna Chicken
1 large Onion chopped fine
5-6 garlic cloves chopped fine
1 inch Ginger chopped fine
2 TBS Kashmiri red chili powder (make a paste with 2 tbs warm water )
1 tsp cumin seeds
1 TBS Garam Masala
Salt as per taste
2 TBS oil or Ghee
7-8 TBS fresh coriander/ Cilantro chopped fine

Method:
Take a big enough pot or pan ( I used a clay pot )
Heat oil and ones hot enough toss cumin seeds and let them splutter and dance in the oil.
Now add finely chopped onions ginger and garlic and fry till golden brown in color .
Add in the Chicken along with marinate and stir on medium heat for 8-10 minutes.
Now add Red chilli paste and salt ( we already added some salt while marinating the chicken ) and mix in well.
Lower the heat and cook on medium to slow until chicken is tender (add water if required – I didn’t add water) and the masala coats the chicken .
Mix in garam masala and finely chopped coriander/ Cilantro leaves & Serve hot along with Chapatis , Naan , Tandoori Roti or any flat bread of your choice …

Note
If using chicken, I use the dark meat portions like thighs & drumsticks as they don’t dry out …
I don’t prefer using tomatoes while cooking meats but you can add if you want.
This recipe can be used for goat meat,turkey, beef or lamb too.

Oil Free Egg Masala Curry……..

Oil Free Cooking Has suddenly becomes very popular due to an increase in diabetics, high level of cholesterol and cardiac… so for all the health fanatics, weight watchers or people trying to control their cholesterol this low fat Egg Curry masala with absolutely NO OIL is a winner on your table.

This recipe is part of recipes with a cause for Diabetes Friendly Thursday.

I am a proud DFT blogger. To learn about DFT, click on the picture above …
To view more DFT recipes, Click here!

Binge with DFT this time in OIL FREE Madness!

Egg are very versatile cooking ingredient and is widely consumed by people who do not eat meat .
Delicious and quick this curry can be ready in 25 minutes. I call it easiest Oil Free Egg curry Ever….

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Serves : 2 without Egg yolk OR 4 with the yolk ..
Cook time : 20 – 30 mins
Preparation time : 10 mins

INGREDIENTS :
4 Hard Boiled Eggs , yolk removed after boiling
1 tsp cumin seeds
Plain Yogurt 2TBS ( i used thick non fat yogurt )
1TBS ginger garlic paste
1/2 cup tomato puree
1/2 cup grated onions
1tsp red chili powder or to taste
1 tsp coriander powder
1/2 tsp turmeric powder
Salt as per taste
1 tbs dry kastoori methi (optional)
1 tsp garam masala powder
Fresh Cilantro / coriander leaves for garnishing

NOTE : I pureed onion and tomatoes together in a grinder …

Method :
1. Heat hard anodized or non stick pan on medium heat .
2. Once the pan is hot add cumin seeds and let them sputter .
3. Now add pureed tomatoes, onions and ginger garlic paste & reduced till it became a thick paste ….
4. Now add red chili powder , coriander powder , turmeric powder , and dry kastoori methi ( if using) and sauté till all the masalas are mixed together .
5. Mix in yogurt making sure that it does not cuddle .
6. Turn the heat on high and cook for 3-4 minutes , stirring continuously.. Add garam masala powder too if using ..
7. Add salt as per taste .
8. If you find the gravy too thick then water can be added at this stage
9. Turn of the heat and add boiled eggs to the gravy ..
10. Garnish with fresh Cilantro and serve hot with Chapatis ..

NOTE :
1. It is beneficial to remove the egg yolk as it has high fat content..
You can even replace eggs with paneer , tofu , mushrooms or any vegetables of your choice ..

EGGS :
Incorporating Eggs into Your Diet
The best option in terms of limiting your fat intake is to use egg whites instead of whole eggs. You can also boil whole eggs and remove the yolk after cooking. If you occasionally want to include whole eggs in your diet, eat small eggs. Use a hard anodized or nonstick pan to avoid adding fat to the dish.

Other Considerations
When you include eggs in your daily meal plan, limit the cholesterol and saturated fats in other foods you eat throughout day to make sure you do not consume excess amounts of these fats. Regular exercise also helps keep your blood fat levels balanced. If your doctor prescribes cholesterol-lowering medication, be sure to take your prescription as directed. Keeping your blood fat levels within a healthy range reduces your risk of heart disease and stroke.

FOR MORE DETAILS CLICK HERE & HERE

For more oil free tips and techniques CLICK HERE

Discalimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

FOR MORE DIABETES FRIENDLY RECIPES , CLICK ON THE PICTURES BELOW …

Kashmiri Marchwagan Korma / Red Hot Meat Curry …

Marchwagan mutton is a famous Spicy meat based cuisine from Kashmir . Meat is cooked using whole spices along with Kashmir red chili powder as its main ingredient . Kashmiri red chillies gives beautiful red color to the gravy without making it too spicy . Paprika is a good substitute for Kashmiri chilies…

Cooking time : 1 hour
Serves 4

Ingredients
2 lbs. pieces of lamb/goat’s meat
4 TBS oil / ghee
4 green cardamoms
6-8 cloves
3-5 black cardamoms
1 tsp cinnamon powder 1 inch cinnamon stick 3 Tbs Kashmiri chili powder Or Paprika1tsp garam masala powder1Tbs dry ginger powder 1 tbs fennel powderSalt as per taste 1/2 tsp turmeric powder 3 cups warm water

Directions

Mix 3 tbs kashmiri red chili powder in 3 cups warm water and keep aside .
Heat 4 tbs oil in a dutch oven or a pan .
Add Green cardamom and cloves to the hot oil making sure tgey do not burn .
Now add the meat and stir well .
Add cinnamon stick and black cardamom to the meat .
Cook the meat on medium heat, stirring in between until the meat turns brown .
Once the meat is brown , add ginger powder, fennel powder , turmeric powder and salt and mix well .
Now add half of the Kashmiri red Chili Powder water and cook the meat on medium to low heat ( you can even use the pressure cooker )
Keep on checking the meat stirring occasionally and add rest of the chili water when required .
Once the meat is tender add 1/2 cup warm water and garam masala and let the meat cook uncovered till the curry becomes thick .
Serve hot with Naan, Roti , Chapati or steamed rice .
I have served this mutton curry with Indian Chapati. Along with steamed rice and stir fried crispy baby potatoes . Recipe can be found HERE..

Note :
I had to add extra 1cup of plain water for the meat to get tender..
You can even use pressure cook to make the meat tender .
I have used goats meat for this recipe . You can use any meat or poultry of your choice.

I am Bringing this to Angie’s Fiesta Friday #59 to share with other blogger friends …

Tandoori Fish using Sonal’s Tandoori Masala….

My adventure with Sonal’s Special Spices continues .
A perfect way to celebrate Fish Friday / lent with tandoori fish made using my dear friend SONAL’S Tandoori Masala ..
..
I marinated the fish with spicy yogurt marinade which had ginger, garlic paste along with tandoori masala and lemon juice for an hour and then grilled it on a grilling pan ..

INGREDIENTS:

Fish filets 1lbs / 6 filets
Lemon Juice 1 TBS
Salt As per taste
Red chili powder. 1 Tsp ( optional)
Ginger paste 1 tsp
Garlic paste 1 tsp
Tandoori Masala 1 tbs
Garam Masala 1 tsp
Yogurt 1/4 cup

Method :

Prepare a marinade for the fish, by mixing, yoghurt, ginger garlic paste ,lemon juice , garam masala , red chili powder and Tandoori masala
Marinade the fish in the yoghurt marinade .Cover & refrigerate for an hour.
Remove fillets from marinade, wipe off excess marinade .Brush the cooking grates with oil. Lightly brush fillets with oil.
Grill fillets until fish is opaque and still moist Carefully turning fillets once when fish releases easily from grill pan .
If using a conventional oven , bake at 350 degrees for 10 minutes on each side.
Serve hot with cucumber , tomatoes , onion rings & lemon wedges ..

Shrimp Scampi “celebrating blog’s first Anniversary” …..

Nothing can be better then celebrating My blog’s first anniversary then another recipe being published in “Being Woman” Magazine’s Jan / Feb Valentine’s Issue…..do grab a copy of the magazine if you reside in Bangalore , Goa or Pune . This magazine is available in crossroads stores in Goa & Pune …

Shrimp scampi is not only delicious but it’s easy to make and is sure to be a family favorite! ..

I simply sauté the shrimp with garlic in butter and olive oil, add white wine, let the wine reduce while the shrimp cooks, and then toss it with fresh parsley, lemon juice and red pepper flakes ..

Prep time: 10 minutes
Yield: Serves 4.
Ingredients:

500 grams Shrimps
1 Tbsp minced garlic
1 tsp red pepper flakes (or to taste)
1/2 cup of white wine
1/4 cup Grated Parmesan/Romano cheese ( Optional )
2 Tbsp Lemon juice
1 Tbs olive oil
1 tbs butter

Directions:

1 Heat a sauté pan on high heat then reduce to medium heat.
Add the butter and olive oil into the pan. After the butter melts , Stir in the minced garlic .

2 Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp.
Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine.
Increase the heat to high and boil the wine for two to three minutes.

3 Stir the shrimp and turn them over to cook on the other side. Continue to cook on high heat for another minute.

4 Remove the pan from the heat. Sprinkle the shrimp with parsley ,red pepper flakes and lemon juice and toss to combine.

5. Serve as is or with crusty bread, over pasta, or rice …

Bringing Shrimp Scampi To Angie’s FF #56