Tandoori Chicken Briyani

Hi friends, I'm glad to share another recipe with you all Tandoori Chicken Briyani, some of you may have tried this dish before but this is the very first time for me. I got this idea from sis Love's Grilled Chicken Briyani, I fell in love with the preparation the moment she post it on her blog, thanks sis. I have used her idea and made some changes in my briyani, I have used Tandoori Chicken that I have prepared earlier (purposely to use for this briyani). We loved the Tandoori Chicken Briyani, it was so delicious and healthy. Now let us see how to make this briyani:

Ingredients:

500 gm of Tandoori Chicken
2 cups of Basmathi rice or any kind
2 1/2 cups of water (ratio depending on the rice you use)
1 large onion (chopped)
1 tbsp of ginger garlic paste
1 tbsp of tandoori powder
A bunch of coriander leaves
2 large onions (deep fried until brown)
A  few drops of yellow coloring/saffron
1 tomato (chopped)
1 green chilli (slit)
1 pc of cinnamon stick
2 cardamom pods
2 star anise
2 cloves
Salt to taste
1 tbsp of ghee

You have to prepare the tandoori chicken before you cook the rice, you can prepare in advance or right before you cook the rice. Now let us prepare the ingredients for rice, make sure you wash the rice until the water runs clear, then drain and keep aside.

In a pan, pour ghee and add cinnamon stick, cardamom, star anise, cloves, green chilli, onion and ginger garlic paste, stir all these until it releases the wonderful aroma. Next add chopped tomato and tandoori powder and fry until tomato turns mushy, then add rice and mix well.

Transfer all the ingredients above to a rice cooker and add water and salt, let the rice cook until its fluffy and dry. Now add the yellow coloring, place the chicken pieces on the rice, add fried onions and coriander leaves, close the cooker's lid until you are ready to serve the rice.

Gently mix the cooked rice, and now our Tandoori Chicken Briyani is ready to be served. I have served this with Onion Raita.

Do try and let me know how it turned out for you!

Pan-Seared Tandoori Chicken

Wow, it has been three months since I update my blog....it has been crying every day and night because I have abandoned it for so long. So many blogger friends also have been asking why I'm not updating my blog. Before I tell you the reason for my disappearance, let me apologize to all of you for not updating my space and also for not visiting your spaces, I'm very sorry dear friends. Okay, now let me tell why I went missing, I have been very very busy with packing and shifting to the new house. It took such a long time for me to pack, move out, unpack and settle down, by the time we settled down laziness have set in and I couldn't snap any pictures for blog. 

I have been cooking a lot lately but did not snap any pictures as you all know how time consuming setting the food and writing for the post. I think enough stories told, let us get to recipe. I have bought a box of tandoori powder a couple of days ago and have been planning to make Tandoori Chicken, I have used boneless chicken pieces to make this and it looks something like Chicken Tikka. Now let us see how to make this delicious, mouth-watering Tandoori Chicken my style;

Ingredients:

500gm of boneless chicken (cut into bite size chunks)
1 cup of plain yogurt
1 tbsp of lemon/lime juice
1 tbsp of Tandoori powder (store bought)
A few drops of red coloring
Salt to taste
Oil/ Ghee for Pan Searing

Mix chicken, yogurt, lemon/lime juice, tandoori powder, red coloring and salt, mix everything and marinate for minimum 4 hours or over night. I have marinated over night in the fridge.

So after marinating, heat a flat frying pan or griddle pour some ghee or oil and sear the marinated chicken pieces until it is cooked and has some char marks on it. Do not crowd the griddle, give enough room for the chicken to be moved, cook everything in batches and keep aside.

Now our Pan-Seared Tandoori Chicken is ready to be served with slices of lemon and onions.

Do try and let me know how it turned out for you!

Chicken and Mushroom in Oyster Sauce

Ingredients:

250g of chicken boneless (cut into big chunks)
5 dried shiitake mushroom (soaked and cut into half)
5 dried red chillies (cut into half)
2 inches of young ginger (sliced)
3 cloves of garlic (minced)
1 tbsp Shao Hsing cooking wine/ white vinegar
2 tbsp of spring onion
1 tbsp of corn starch
1 tbsp of chilli sauce
2 tbsp of oyster sauce
1 tsp of dark soy sauce
1 tsp of light soy sauce
1 tsp sesame oil
1 tbsp of cooking oil
1 cup of water

In a pot, pour cooking oil add dried red chilies when its plumped up add in garlic and ginger fry for a minute then add chicken that have been mixed with corn starch, fry until the chicken releases water. Then add sesame oil, oyster sauce, chilli sauce, dark soy sauce and light soy mix well then add water and let chicken cooks well. Now add in Shao Hsing cooking wine or white vinegar (this give some tangry sharp taste), now add mushrooms and let it cook further until the gravy thickens. Now our Chicken and Mushroom in Oyster Sauce is ready, add in the spring onion and our dish is ready to be served.

Do try and let me know how it turned out for you!

Chicken Sambal Fried Rice (One Pot Meal)

Wow, I'm so excited because this is my first ever guest post and I'm glad that I'm doing it for sis Love. The moment she messaged me regarding the guest post I agreed immediately without even thinking whether I would be able to prepare a special dish for her. Sis Love is someone very dear and special to me, you know why? I got to know the blogging world after visiting her blog in 2010, before that I seriously didn't something called blog existed and hers was the first Indian blog I ever got to know. Thank you so much sis, you must be surprised to know this info because I think I have never told you this.

I always admire her photography skills from the day I got to know her not forgetting her wonderful recipes that she posts, all the clicks makes you crave for some. I was planning for so many days on what to cook for the guest post since she's someone special to, then I thought since both of us are chicken lovers, cooking a chicken dish would be apt for it. I have decided that I should make a one pot meal, so I made Chicken Sambal Fried Rice to celebrate our friendship/sisterhood. Do visit sis Love's Love2cook Malaysia for the recipe.

Do try and let me know how it turned out for you!

Coriander Pepper Chicken Guest Post for Priya's Versatile Recipes

Wow, blogging is an awesome experience getting to know many sisters all over the world, even without meeting face to face the chemistry is fantastic....hehehe, I got to know Priya Suresh ka of Priya's Versatile Recipes last year while blogging and she have even done a guest post for my blog. I was so happy when akka asked newbies to write a guest post for her blog to introduce us the newbies to blogging world. Thank you so much for the opportunity ka, want to know more on the recipe do visit Priya ka's blog Priya's Versatile Recipes for Rendezvous with a Foodie.

Do visit and let me know how is it!

Fried Meehoon (Rice Noodle)

Ingredients:

A pack of meehoon (rice noodle, boiled and drained)
2 pcs of chicken breast (cubed)
1/2 cup of shredded cabbage
5 pcs of dried red chilli
1 tsp of dark soy sauce
1 tbsp of light soy sauce
3 cloves of garlic
1 onion (chopped)
1/4 cup of dried shrimp
1/4 cup of water
2 bird eye chilli
2 eggs beaten
Oil

Blend dried red chilli, garlic, dried shrimp and water until smooth and keep it aside.

Heat oil in a pan and fry the chicken pieces until half cooked, drain and keep it aside, fry the beaten eggs and scramble it until you get small pieces.

Now in the same pan pour oil and simmer chilli paste until it changes in color to deep red and oil separates. Then add chicken, cabbage, dark soy sauce and light soy sauce mix well until everything is well incorporated then add in boiled noodles, toss well so that the chili paste and noodles are mixed perfectly. Adjust seasoning depending on your preference and Fried Meehoon is ready to be served. Garnish with scrambled egg and bird eye chilli that have been sliced.

Fried Meehoon is ready to be served, do try and let me know how it turned out for you!

Spicy Chicken Briyani

Ingredients:

(Serves 4)
4 pcs of chicken drumstick
4 hard boiled eggs
2 cups of Basmathi rice (70% cooked)
1 tbsp of coriander powder
1/4 tsp of cumin powder
1/4 tsp of fennel powder
1 tsp of red chilli powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
2 onions (chopped)
2 tomatoes (chopped)
2 green chillies (slit)
1 tbsp of ginger garlic paste
2 tbsp of cashew nuts
2 tbsp of raisins
A bunch of coriander leaves
1/2 cup of mints (chopped)
1 cinnamon stick
2 star anise
4 cloves
2 cardamom
3 tbsp of ghee
1 cup of water
Salt to taste

In a pan, heat ghee and add cinnamon stick, star anise, cloves, cardamom and stir for a minute then add  chopped onions fry until translucent. Now add in ginger garlic paste, mix well and add chopped tomatoes and cook until tomatoes turn mushy. Then add green chilli, chilli powder, coriander powder, turmeric powder, fennel powder and cumin powder, mix everything together so that the spices incorporates well and add in chicken drumsticks, half a cup of water. Let all this cook on medium flame until the chicken is cooked and the liquid is evaporated.

Now add in boiled eggs, 70% cooked rice to the chicken mixture mix everything well and pour in the balance water, adjust seasoning and cover to cook until rice is fluffy. Mix in coriander and mint leaves to the rice and cover for a couple of minutes so that the flavor will be infused in the rice. Finally add in cashews and raisins that have been fried in ghee to garnish.

Now our Spicy Chicken Briyani is ready to be served. Do try and let me know how it turned out for you!

Grilled Chicken Sandwich

Ingredients:

2 slices of wholemeal bread
2 slices of tomato
2 slices of onion
1 chicken patty
1 slice of cheese
Chilli sauce/ Tomato Ketchup
Butter

Grill chicken patty until its cooked, top it with a slice of cheese and keep it aside. Toast both the bread slices applied with butter. Now time to assemble the sandwich, layer a slice of bread top it with the grilled chicken patty, tomato and onion, chilli sauce and finally another slice of bread. Now slice into half and now our Grilled Chicken Sandwich is ready to be served. 

How easy can that be? Do try and enjoy!

Chicken Meatball Pizza for HBC

I'm so much delayed in posting my Pizza for our HBC, I think I'm the last one to post even though I made it long ago. I was so tied up with work and family matters, I hope that you guys will pardon me for the delay, better late than never right? Now let me share the Chicken Meatball Pizza that I made for our challenge. This is a very simple to make pizza and anyone can make it it in jiffy;

                                          

Ingredients:

Base

2 cups of bread flour

1 tsp of yeast

1 tsp of sugar

3/4 cup of warm water

A pinch of salt

1 tbsp of olive oil

Topping

1 cup of green  capsicum (diced)

1 cup of grated mozarella cheese

1 can of Prego tomato sauce

200 g of minced chicken

1 tsp of corn flour

A dash of pepper

A pinch of salt

For the topping take bowl add minced chicken, corn flour, salt and pepper and mix well. Make small balls and keep it aside. Take a pan, add the tomato sauce let it simmer for a couple of minutes then add in the chicken meatballs and cover to cook, then add in the diced capsicum let it cook until the chicken meatballs are cooked, adjust the seasoning. Let this cool until its ready to be applied to the pizza base.

For the base, mix yeast warm water and sugar and let it foam it takes about 10 to 15 minutes. Pour this mixture to bread flour, olive oil and salt mix , knead until everything is well incorporated and set to rise for an hour. Once the dough rise punch it down to release the air and separate the dough to 2 part. Then roll the dough to your preference for thin crust or thick and apply the topping, cheese and bake at 170 degrees for 20-25 minutes or until the base is cooked. I have used 8'' cake pan and applied some olive oil to the pan before laying in the base.

The pizza is ready to be baked, do try and let me know how it turned out for you!

I'm sending this post to our beloved sisters blogs Priya's Versatile Recipe and Divya's Culinary Journey

My 200th Post:Tom Yum Soup

Ingredients:
100 g of boneless chicken (sliced thinly)
1 cup of oyster mushroom
1/4 cup of shrimp (cleaned)
1/4 cup of carrot (sliced)
2 stalk of lemongrass
3 bird eye chilli (slit)
1 tomato (cut into wedges)
1 onion (cut into wedges)
2 tomyam soup cubes/ paste
A bunch of coriander leaves
2 liters of water
Fish sauce to taste

In a pan boil water and add in the tom yum flavored cubes, once boiled add carrot, lemongrass, bird eye chilli, onion, tomato, oyster mushroom, chicken and shrimp. Let these ingredients cook, add fish sauce if needed and garnish with coriander leaves. Now our Tom Yum soup is ready to be served.

Do try and let me know how it turned out for you!

Simple Clear Chicken Soup

Hi, everyone, I'm glad to meet all of you after a long break. Some of you might be thinking what have happened to Arthy,she is missing in action. Anyway to be frank, I have been extremely busy with work, work and work only, I have cooked many dishes all these days but never had enough time to take pictures. Now let us take a look at what I have to share with you today, Simple Clear Chicken Soup.

Ingredients:

100g of boneless chicken (sliced thinly)

1 pc of chicken carcass/ bones (optional

10 pcs of white fish balls

1/2 a carrot (sliced)

A handful of cabbage (cut coarsely)

A handful of cilantro leaves

A handful of spring onion (sliced)

1 chicken stock cube (store bought)

1.5 liter of water

In a pan, boil water, stock cube, chicken carcass until the stock reduces to 2/3. Now add in chicken slices, carrot, cabbage and fish balls, let it simmer until chicken is completely cooked. Finally before serving add in cilantro and spring onion. Adjust seasoning if needed and now our Simple Clear Chicken Soup is now ready to be served.

Do try and let me know how it turned out for you!

Hyderabad Chicken Briyani

Recipe Source : VahChef
Recommended by: My Beloved Friend Priya Ranjit

I have made some alteration to the ingredients, I have used chicken instead f
Ingredients:
2 cups of Basmathi rice
500 g of chicken (I used whole leg)
3 large onion (sliced thinly and fried)
2 tsp red chilli powder
2 tbsp of coriander powder
1/4 tsp of turmeric powder
1 tsp of cumin powder
1 tsp of black pepper powder
1 tsp of garam masala powder
1 tsp of cumin seed
1 pc cinnamon stick
1 bay leaf
2 cardamom
2 star anise
2 cloves
1 tbsp of lemon juice
1/2 cup of curd
5 pcs green chilli (chopped)
A bunch of coriander (chopped)
A bunch of mint leaves (chopped)
A few drops of yellow coloring/saffron milk
Salt to taste
3 tbsp of oil

Rice part 

Basmathi rice (washed & soaked for 30 minutes)

Cook rice with whole garam masala, oil and salt. We need to take out rice in two parts (40% and 60% cooked and separated)

Chicken masala

Marinate chicken with ginger garlic paste, green chilli, turmeric powder, chilli powder, coriander powder, cumin powder, cumin seeds, half of fried onion, salt, whole garam masala, lemon juice, curd, coriander leaves, mint leaves, bay leaf and oil for 30 minutes.

Now put the marinated chicken in a heavy bottomed pan or pressure cooker, layer with 40% cooked rice, coriander leaves, mint leaves, fried onion, then another layer of 60% cooked rice, coriander leaves, mint leaves, fried onion, garam masala powder and yellow coloring.

Let this cooked over medium flame for 30-45 minutes until the rice and chicken are completely cooked. As the chef said the whole house will have a wonderful aroma and you know your briyani is completely cooked.

Now our Hyderabad Chicken Briyani is ready to be served, I served this briyani with Tomato and Onion Raita. Do try and let me know how it turned out for you!

Stir Fried Penne Pasta

Ingredients:

2 cups of penne pasta 

1/2 cup of minced chicken

3 dried red chilli

1 onion (sliced thinly)

3 garlic (chopped)

3 tbsp of oyster sauce

3 tbsp of oil

Salt to taste

Boil the pasta, with salt and a few drops of oil, once its cooked drain the pasta and set it aside.

In a pan, heat oil and fry garlic and onion then add dried chilli and onion, fry until the chicken is completely cooked. Now add in the oyster sauce and cooked pasta, mix well and season with salt, make sure you taste it before adding as oyster sauce gives saltiness too.

Now our Stir Fried Penne Pasta is ready to be served. Do try and let me know how it turned out for you!

Onion Masala Chicken

Ingredients:

For Marinate:

500 g of chicken (I used drumsticks)

2 tsp of red chilli powder

1/2 tsp of turmeric powder

1 tsp ginger garlic paste

1 tbsp of lemon juice

1/2 tsp salt

 Marinate all the ingredients above for at least 30 minutes.

For Gravy:

5 large onions (thinly sliced)

2 large tomatoes (chopped)

1 tsp of ginger garlic paste

2 tsp of red chilli powder

1 1/2 tsp of coriander powder

1/2 tsp of cumin powder

Handful of coriander leaves

1 pc of cinnamon stick

1 pc of star anise

2 pcs of cardamom

4 pcs of cloves

1 bay leaf

4 tbsp of oil

1 1/2 cup of water

Salt to taste

Heat oil in a pan, fry all the whole garam masala and 2 onions until onions are soft, then add ginger garlic paste, coriander powder, red chilli powder, cumin powder and fry in the oil. Now add chopped tomato and cook until tomatoes turn mushy. The oil will separate and masala will be cooked well.

Now to the above masala add the marinated chicken and incorporate well with the masala, then add water and salt, let the chicken cook and gravy thickens. Now add balance 3 onions that have been sliced and let it soften. Finally add coriander leaves, now our Onion Masala Chicken is ready to be served.

Do try and let me know how it turned out for you!

Mix Vege Stir Fried with Chicken

Ingredients:
1/2 cup of minced chicken
1 pack of peas
1 carrot (sliced)
1 cup of cauliflower
3 garlic pods (chopped)
1 tbsp of oyster sauce
1/2 tbsp of corn slurry
3 tbsp of water
1 tbsp of oil
Salt to taste

In a pan, heat oil and fry chopped garlic and minced chicken, add all the vegetables and oyster sauce, fry all for a couple of minutes. Now add in salt and water stir very quickly, finally add in the corn slurry let the sauce thicken and ready to be served. Serve in a platter, do try and let me know how it was!

Lemon Chicken

Ingredients:
300g of boneless chicken pieces (sliced)
1/2 cup of lemon juice (freshly squeezed)
1/2 tsp of white pepper powder
1/4 cup+ 1/2 tbsp of corn starch
2 tsp of rice wine vinegar
1/8 cup of sugar
1/4 cup of water
Salt to taste

Marinate chicken pieces with salt and vinegar, add corn starch just before frying (shake off excess starch), fry the chicken pieces until crispy and set aside.

Now prepare the lemon sauce, mix lemon juice, water, sugar and boil in a small saucepan until it bubbles. Add 1 tsp of rice wine vinegar and season with salt and white pepper. Finally add corn slurry (corn starch and little water) and let the sauce simmer and thicken. Now pour lemon sauce over the fried chicken and serve while its still hot.

Best eaten with hot plain rice, do try and let me know how it turned out for you!

Spicy Chicken Sambal

After one week of being fully vegetarian for Thaipusam my husband have requested me to cook Spicy Chicken Sambal for lunch. I have prepared this dish to go with rasam and plain rice, it tasted awesome. Let's see how to make this dish;

Ingredients:

4pcs of chicken whole leg (cut into small pieces)

3 large onions( cut into thick slices)

25 pcs of dried chilli

1 tbsp of chilli sauce

1 tsp of brown sugar

1/2 tsp of white vinegar

4 tbsp of meat curry powder

Salt to taste

Oil to fry

Marinate the chicken pieces with salt and meat curry powder, add a little water and keep it aside. Then fry the chicken until chicken is 3/4th cooked, place the fried chicken on kitchen towel to blot the excess oil.

Boil dried chilli for 10 minutes until its soft and drain the water, then blend with little water to form a smooth paste.

Heat oil and fry onions until translucent, now pour in the chilli paste with some water and let it boil until the raw smell of the chilli gone. Then add fried chicken, chilli sauce, brown sugar, white vinegar and salt to taste, let the sambal simmer and thicken.

Now our Spicy Chicken Sambal is ready to be served. Do try and let me know how it turned out for you!

Leftover Idli Stir Fried

It is very difficult to throw away leftovers especially when you know the worth of food, so to avoid wasting f I usually prepare very small portion every time I cook. But when it comes to my favourite Idli, I don't mind storing it in fridge for up to two days. Now coming back to today's recipe, I have learnt this from my mom but made some changes by adding sausages to it, mom only add eggs during non-vege days. This is my husband's favourite especially if he wants to eat something simple and quick.

Now let us see how to prepare this quick and yummy dish;

Ingredients;

4 Idlis (cut into small pieces)

2 large eggs beaten

3 sausages (sliced)

1 large onion sliced

2 tbsp of dried shrimp

2 tsp od meat curry powder

3pcs bird eye chilli (sliced)

Salt to taste

2 tbsp of oil

In a pan, heat oil and fry onion then add dried shrimp and sausage fry. Pour the beaten eggs on one side and scramble it not fully cooked, now add chilli stir for a minute then add the idlis. Mix everything evenly then you can add meat curry powder and salt, mix thoroughly so that the salt can be absorbed into idli pieces. Now our Idli Stir Fry is ready to be served. Do try and let me know how was it!

Simple Fried Flat Noodle

Simple and easy to prepare meal would be what every woman prefer making especially when she's busy and do not have much time. Okay to go to that list I have prepared this Stir fried Flat Noodle, I have added chives, tofu and chicken pieces to this dish. Now let us see how to make this;

Ingredients:

1 pack of flat noodles (fresh ones)

3 pcs of white tofu (cubed)

2 pcs chicken breast (cubed)

5 cloves of garlic (diced)

2 tbsp of chilli sauce

2 tbsp of chilli paste

1 tbsp of light soy sauce (depending on individual preference)

A bunch of chives (cut into 1 inch length)

Heat oil in a a wok

Fry diced garlic once lightly browned add cubed tofu and fry for a couple of minutes

Then add cubed chicken pieces and fry until almost cooked

Add in the chilli paste and chilli sauce to the chicken and tofu, mix evenly

Add in chives and stir together with the other ingredients

Now add the flat noodles and mix well, add in the light soy sauce

Now our Simple Fried Flat Noodles is ready to be served

Do try and let me know how it turned out!

Chicken Kofta Kurma

Cooking is always have been a passion for me, especially when my husband loves my cooking and gets very happy when I take the effort to cook varieties of food for him to try. Being some one who always travel all around the globe, he have tasted lots of food and remembers it when I cook for him. Blogging have been an advantage for anyone who love to cook and try on new recipes, I get this recipes from my fellow blogger sisters who share the same passion.

Many of us definitely know Priya from Priya's Versatile Recipes where she have even done a guest post for me Vegan Christmas Fruit Cake. I have known Priya for few months now and I was digging some chicken recipes in her archive and found this recipe, as you all know I really admire her cooking and photography skills trying her recipe was exciting. I love Chicken Kofta Kurma as it was so creamy and thick not forgetting you would ask for more once you taste it.

Now let's look at how to cook this wonderful, lip-smacking dish;

Ingredients:

For Chicken Balls:
3 Chicken breast pieces (I used 250g of minced chicken)
1 Onion (big & chopped)
1tsp Garam masala powder
1 Green chilly (chopped)
1tbsp Corn flour
Salt

For Kurma:
1 onion (chopped)
2 tomatoes (chopped)
2 green chillies (slit opened)
1tbsp ginger garlic paste
1cup yogurt
5 cashewnuts
1tbsp coriander powder
1/2tsp red chilly powder
1tsp cumin powder
2 tbsp grated coconut
1 cinnamon stick

1 star anise
Chopped coriander leaves
Chopped mint leaves
Salt
Oil

In a bowl mix all the ingredients for chicken balls and make medium sized balls and keep aside.

Blend coconut, cashew nuts and yogurt to a fine paste without adding any water and keep aside.

Heat 3 tbsp of oil, fry cinnamon stick, star anise, onion, green chilli and tomato until aromatic. 

Then add ginger garlic paste and salt cook until all the ingredients are soft

Now add coriander powder, chilli powder and cumin powder and stir for a few seconds.Then add all the blended ingredients to the veggies and cook until the raw smell is gone approximately 5 minutes. 

Then add the prepared chicken balls to the gravy and cover to cook for another 5 minutes without stirring, this is to ensure that the chicken balls cook without breaking loose.

Once the chicken balls are cooked, simmer the gravy in low heat until it thickens and oil is 

separated from the gravy, this shows that the gravy is done and ready to be served

Now our Chicken Kofta Kurma is ready to be served, garnish with coriander and mint leaves

Do try and let me know how it turned out!