Chicken

Malvani Chicken Curry ….

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My family’s love affair with Chicken is no secret & they can eat it every day . Malvani chicken or Sagoti is very popular coastal region recipe in Maharashtra & is prepared using lots of coconut .
This Malvani Style Chicken Curry is not that spicy but full of flavors.. I have used dried Kashmiri chilies but you can hot chilies too to make this chicken gravy spicier ..

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For Malvani Chicken Curry we will be needing ..

500 grams boned In chicken pieces
1 large Potato cubed ( optional)
2 Medium Onions sliced fine
1/2 cup grated coconut ( I used dried )
1 large chopped tomato
2 tbs oil or as per taste
Salt as per taste
12/ tspTurmeric powder
1 tbs fresh coriander leaves for garnishing

For the Red Paste
4-6 whole Kashmiri chilies (soaked in warm water for 30 mins)
2 tsp spicy red chili powder
1 tbs garam masala powder
1 tsp poppy seeds
1 tsp fennel seeds ( optional )
4-6 garlic cloves
1 tbs chopped ginger

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Method

1. Make a smooth paste of all the ingredients under Red paste with little water
2. Add 1 tbs oil In a pan and sauté sliced onions and grated coconut till it turns light brown . Cool and grind into paste with little water.
3. Heat 1 tbs oil in a heavy bottom pan and add chopped tomato , turmeric powder and chicken and sauté for 5-6 mins .
4. Add in the prepared red paste and cook till oil separates, stirring occasionally .
5. Now add the potatoes if using and mix well ..
6. Add salt as per taste and enough water to cover the chicken ..
7. Cover and cook till chicken is done..
8. Now add onion and coconut paste to the chicken curry and boil for 4-5 minutes ..
9. Adjust salt and water for curry .
10. Garnish with fresh Coriander leaves and serve hot with white steamed rice , Chapati , raita and salad on the side …

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Kerela Style Chicken Curry …

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I love this Kerala-style chicken curry because of all the spices and coconut oil used . The gravy is a little spicy and the freshly grounded spices makes this curry simply exquisite . This aromatic Kerala chicken curry is also known as ‘Nadan curry”.

Serves: 3- 4
ACTIVE : 45 minutes time
TOTAL TIME: 45 minutes + time for marination

EQUIPMENT: large non-stick or cast iron skillet

Ingredients

For marination

Chicken – 500 grams cut into medium pieces
Chilli powder – 1 tsp Or to taste
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – as per taste

Whole spices for Dry Roasting

Fennel seeds – 3/4 tsp
Green Cardamom – 2 or 3 pods
Cinnamon stick – 5 to 6 (around 2 inches)
Cloves – 6-8
Bay leaf – 1 medium
Dry Red chilli – 2
Coriander seeds – 1 tbsp
Pepper corns – 1tsp or adjust to taste
OR
2 heaped tbs store bought chicken masala

For Gravy

Cooking oil OR Coconut Oil – 3 tsp + 1 tsp divided .
Mustard seeds – 1/2 tsp
Dry Red chillies – 3
Onion – 1 big (chopped finely)
Ginger garlic paste – 1 tbsp
Thick coconut milk – 1 cup
Curry leaves – 1 spring or around 10-15 leaves
Salt – as per taste
Handful cherry tomatoes ( optional )
A Few slices of dry roasted sliced coconut ( optional )

Method

1. Marinate the chicken with the ingredients mentioned in marination for at least an hour ( overnight for best result )

2. Dry roast the ingredients mentioned in dry roast on medium heat till you get a nice aroma. Around 2-3 mins…Cool and Grind to a coarse powder.

3. In a large non-stick or cast iron skillet add 2 tbs oil. Once hot add the mustard seeds & let them splutter . Now add the dry chilis and fry for a min .

4. Add onions and sauté till they are brown in color . Now Add ginger garlic paste and sauté till the raw smell goes off.

5. Add marinated chicken and mix well . Add the coarsely ground powder & mix well. OR Store bought chicken masala …
Add 1/2 cup warm water and cook till chicken is half done .

6. When chicken is half cooked (around 10 mins ) Add thick coconut milk and salt to taste .

7.Cook till the curry becomes thick. Stir and add cherry tomatoes and coconut slices if using …cook for additional 5-7 mins .

8. Last but not the least , in a small pan add the 1 tbs coconut oil and once oil is hot add the curry leaves . Fry for a min . Add curry leaves to the chicken curry . THIS STEP IS OPTIONAL but it enhances the flavor of the chicken …
Fresh Curry leaves are easily available in all Indian grocery stores …

Serve Kerala style chicken curry with steamed rice , Roti , naan or any bread of your choice …

Today I am bringing this spicy chicken curry to Angies’s FF #51 to share with fellow blogger friends …

 

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Indian Dhaba Style Chicken Curry …

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Need a Dhaba Style Chicken Recipe? Here it is….

India is a land of diversities, Hence, it has a wide spectrum of food. I have always been a big fan of dhaba style food .Dhaba ( Classic Indian Roadside Diner ) cooking is done in large pots, and mostly in earthen clay oven. All the ingredients are roughly chopped or crushed & all the spices freshly grounded Today I bring to you Dhaba Style Chicken recipe that’s not only quick but, can be easily made at home.

Ingredients For the marinade:

1 Kg Chicken cut into medium size ( I used legs and thighs )
1/2 cup thick yogurt / curd
1 Tbsp ginger garlic paste
2 tsp garam masala

For the garam masala:

2 inch cinnamon stick
1 tsps peppercorns
1 tsp cumin
6-7 green cardamom
1 black cardamom
4-5 cloves
1 medium bay leaf
Nutmeg – a very small piece

FOR THE GRAVY :

2 Tbsp oil ( I used Mustard oil )
1 tbsp finely chopped ginger garlic
4 medium size onions sliced fine
4 medium tomatoes finely chopped
1 tsps turmeric / Haldi powder
2 tbsp red chili powder or too taste
Salt to taste
4-5 dried red chillies
1 tsp cumin seeds
1 heaped tsp fresh garam masala
Juice of 1/2 lemon
Fresh cilantro / coriander leaves for garnishing

Method:

For the garam masala

Dry roast all the garam masala ingredients except nutmeg. Now grind all the ingredients including nutmeg to a coarse powder.

For the marinade:

1. Marinate the chicken pieces with yogurt/ curd, ginger-garlic paste and garam masala.
2. Cover and refrigerate least for an hour or overnight

METHOD :

In a pan heat the mustard oil to smoking point and crackle the cumin seeds. Now add the whole red chillies and sauté for a minute making sure not to burn them .

Add chopped onions, garlic and ginger and sauté till translucent ( around 10-12 mins)

Add turmeric and red chilli powder and mix well .Add the tomatoes with salt & Cook on a medium flame for 10-15 minutes or till the tomatoes are soft and the oil separates .Now mix in the marinated chicken and brown it for about 20 mins till it is a rich dark brown color and fully
coated with all the spices and aromatics.

Cover the pan and let the chicken cook in its own juices.

Half way through, sprinkle 1big tsp of the freshly ground garam masala.

Add a little water from time to time to prevent the ingredients form burning at the base.

Once the chicken is tender, add some chopped cilantro/ coriander and juice of 1/2 a lemon.

Stir through and serve hot with naan, parathas, tandoori rotis or steamed white rice …

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