Monday, July 21, 2014

July Chicken Curry

This one is subtle & mellow, a little sweet, a little tangy, a perfect blend of spices and delightfully delicious! Do give it a shot!

I could not come up with any other name for this dish so thought of "July Chicken Curry"!

Another Recipe inspired by Shivajee Chandrabhushan of Sikandalous Cuisine!


To Marinate:
Chicken - 1 kg, cut in small pieces
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Vinegar - 1.5 tbsp
Salt as per taste

Other ingredients:

Oil - 4 tbsp
Cumin seeds - 1 tsp
Onion - 2 large (finely chopped)
Curry leaves - 10-12
Sugar – 1 tbsp
Tomatoes - 2
Ginger Garlic Paste - 2 tblsp
Coriander powder - 1 tblsp
Water – 1 cup
Salt as per taste (Remember you had put it in marination too)

Dry Roast, Grind and make a paste:

Kashmiri Dry Red Chillies – 6 (deseeded)
Fennel seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 1 tsp (I used Melon Seeds)
Cinnamon - 1'' long
Cloves - 6
Green Cardamom - 4


1. Clean and wash the chicken pieces. Add turmeric powder, chilli powder, vinegar, and required salt. Mix well, keep aside overnight. (if you don't have this much time then 2-3 hours marination should suffice)

2. Puree the tomatoes and keep them aside.

3. Dry roast and grind red chillies, fennel, cumin, poppy, cinnamon, cloves, green cardamom into fine powder. Add few spoons of water to make a paste and keep it aside.

4. In a non-stick pan, heat oil. Add sugar and let the oil get a shade darker.

5. Add cumin seeds, curry leaves and fry for a minute. Then add the finely chopped onions and fry till the onions caramelize and the colour changes to a brilliant golden shade!

6. Then add ginger garlic paste. Fry for 3-4 minutes. Then add the pureed tomatoes, and fry well for another 5-7 minutes.

7. Add the masala paste, fry till oil separates and the aroma envelops you and the kitchen.

8. Then add the marinated chicken, coriander powder and mix well and cook for another 5 minutes.

9. Then add a cup of water and adjust the salt as required. Mix well. Cover and cook for atleast 15 minutes in medium flame.

10. Check the consistency of the gravy and let it simmer in low flame till the oil starts separating.

11. Serve with fresh tawa rotis and rice.

12. Thank me later.

So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!

Thursday, July 3, 2014

Dahi Dhania Murgh

There was no 2014 FIFA World Cup match tonight The top 8 Teams have been decided and the QFs start 2 days later... so something had to be done to kill the lull!  and what better than cooking a new dish! and that's what I did! and am so glad that the results came out exceedingly well...

Thanks to Shivajee Chandrabhushan of Sikandalous Cuisine for the Original Recipe.

This is a delightful mix of subtle flavours with a host of spices and wonderfully delicious! The recipe looks complicated but it is quite straight-forward infact! do give it a shot...

The Fried Onions & Kashmiri Lal Mirch provide the brilliant colour to the gravy, The Fennel Seeds adds a twist, The Saffron builds up the Aroma and Fresh Green Coriander tops this delicious dish....


Chicken – 1 kg (Washed and cut in small pieces)
Juice of Lemon – 1/2
Green Cardamoms – 8 (Coarsely crushed)
Cloves – 6 (Coarsely crushed)
Green Cardamoms – 4
Cloves – 6
Cinnamon - 1 small piece
Bay Leaves - 3-4 small sized
Turmeric Powder – 1 tsp
Chilli Flakes - 1 tsp
Saffron – A pinch (Soaked in warm water for 5 minutes)
Hing – ½ tsp
Kashmiri Red Chilli Powder – 2 tsp
Coriander Powder – 2 tbsp
Cumin Powder – 1 tsp
Black Pepper Powder – 1 tsp
Fennel Seeds – 1 tsp
Ground Garlic of – 6 pods
Sliced Onion – 1/2 cup
Onion-pureed of – 2 onions
Yogurt – 1 cup
Green Coriander – ½ cup
Salt to taste


1. Rub turmeric powder on Chicken pieces and marinate in fresh lemon juice, Coarsely crushed green cardamoms & cloves and little salt for 2 hours after covering the bowl with cling wrap.

2. Boil water in a pressure cooker with whole cardamom. cinnamon, cloves and bay leaves. Add the chicken pieces and let them whistle 3-4 times. Take out the chicken pieces and keep the stock aside.

3. Lightly fry the chicken pieces to give color. Keep aside.

4. In the same pan fry the sliced onion. Brown it and keep aside after removing the excess oil.

5. Add the onion puree and ground garlic. Fry till oil separates and they get browned.

6. Add powders of Hing, Red Chilli, Coriander, Cumin, and Fennel in the yoghurt. Mix well. Add this to pan.

7. Add the browned onion slices. Mix well and cook until the oil separates from the mixture.

8. Add  the chicken pieces.

9. Add the stock according to the gravy consistency you desire.

10. Check salt for taste.

11. Add the saffron water & chopped fresh green coriander and stir.

12. Garnish with chopped coriander leaves.

13. Enjoy this dish with Hot & Fresh Tawa Rotis, sliced onions and Boiled Plain Rice

14. Thank me Later.

So till the time we meet again...

Cheers to life...

Till then ride safe and have safe sex...

Hasta la Victoria Siempre...

Jai BoP!