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Showing posts with label NON-VEG. Show all posts
Showing posts with label NON-VEG. Show all posts

Sunday, March 26, 2017

KANCHALONKA MURGEE/ CHICKEN WITH GREEN CHILLIES

KANCHALONKA MURGEE/
CHICKEN WITH GREEN CHILLIES



INGREDIENTS

Chicken- 500 gms
Green chilli paste- as per preference
Ginger paste- one and half tableVspoon
Salt- as required
Oil and ghee- as required
Celery/randhuni powder- half teaspoon
Few green chillies (slit)- to garnish

METHOD


STEP 1

Heat oil and fry the sliced onions , add some green chilli paste, grated or minced ginger followed by the chicken pieces. Give it a good mix. Cook on a high flame for a few minutes. Season with salt. Cover and cook on a low flame .

STEP 2

Once the chicken is cooked, add a tablespoon of ghee/ clarified butter, sprinkle celery powder/ randhuni powder, few green chillies and cover the pan . Keep it covered till served.

Recipe Credit- Rukma Banerjee

Monday, February 20, 2017

NIGELLA (SEEDS) CHICKEN/ KALOJEERE MURGI..

KALOJEERE MURGI





INGREDIENTS

Boneless chicken- 250gms
Butter- 4tsp
nigella/ kalojeere/kalounji paste- 1/2 tsp
gg paste/aada-roshun bata-1 tspn
green chillies/knachalanka-2-3pc
criander paste/dhonepatabata-1tspn
curds/tokdoi- 4/5 tsp
APF/maida/moida- a pinch
red chilli powder/lanka gnuro-1 tspn
salt and sugar/ labon-chini- as per taste
lemon juice/lebur rosh-1/2 tspn

Beat the curds with a pinch of maida nice and smooth. In a bowl smear the chicken properly with all the masalas, curds , lemon juice and refrigerate for 1-2 hours. In a deep bottomed pan/wok, heat the butter and add the chicken with all the marinade. Keep stirring and cooking on low to medium flame till done. For increasing the gravy you may add a little milk. Best had with rumali rotis or paranthas. A must try dish.


 Doi ta maida diye bhalo kore phentiye nitey hobe. Tarpor Chicken e bhalo kore shob moshla makhiye,1 theke du ghonta fridge e rekhe ditey hobey. Akta kodai ba pan e makhon ta gawrom kore mangsho ta koshiye nitey hobey..proyojon e ektu dudh ditey hobe..gravyr jonno. Gas off kore kichhukkhon rekhe diye,gorom gorom rumaali ruti ba pawrotar sathe poribeshon...

RECIPE COURTESY- Nilanjana Das (TPA/FB)
PICTURE- MINE



GHEE ROAST CHICKEN

GHEE ROAST CHICKEN









Chicken - 500gms
Ghee-  100 -150 ml.
Onions- 2 (medium)
Ginger- 1 inch
Garlic- 50gms
Green chillies- acc to taste
Yogurt- 2tbspn
Salt- acc to taste
Sugar - 1/4 tspn
Turmeric- 1/2 tspn
Cumin powder- 1tspn
Coriander powder- 1/2 tspn
Black pepper powder- 1/2 tspn
Red chilli powder- acc to taste

Asfoetida, dried chillies, bay leaf and fennel seeds for tempering.

Marinate the chicken pieces with ogg paste, green chilli paste, salt, sugar, haldi ,cumin and coriander powder and yogurt.
Refrigerate for 6 to 8 hours.

IN a wok or pan add ghee and let it heat properly. Now temper it with dried red chillies, bay leaves, asfoetida and fennel seeds.
Add the marinated chicken and cook it covered on a low flame .
You have to be vigilant . Please
keep turning the chicken pieces every 3-4 minutes till cooked.
Check the dish and adjust the seasoning before turning off the flame.

Serve with your choice of breads or just as a starter.

- MY RECIPE, MY STYLE






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