I am gonna keep the introduction as short as possible today. why? Because I am excited as hell!
It’s my first round-up post with list of delicious 10 style chicken recipes. This is a simple yet interesting mix – from tender chicken in tangy rice to kebabs to Bengali stew! If you are a chicken lover, you will adore this. wink
If not, this is my earnest try to make you fall for it. Amen.
(CLICK ON EACH RECIPE TITLE TO OPEN THE COMPLETE BLOG POST)
Why is it special you ask?
☆ Its an one-pot meal – so no extra cleaning & slogging in kitchen!.
Not only can it be made in a Branded One-Pot meal maker, Rice cooker, Pressure cooker, Handi…it can also be made in a wok/kadai or Pan.
☆ Its quick. yes!
☆ It’s delicious. Period.
☆ It’s extremely filling. Even if you dont make a side dish or get your salads ready..your tummy will be a happy tummy!
☆ It’s got basic ingredients that’s easily available.
☆ versatility is a word I adore. This is versatile..Not only in terms of how its served but how it can be made ~ Swapping an ingredient or two, adding 3 more, minus 1 here or there is all common But you can even alter the sequence of a step of making or two. It wont matter much!
☆ Don’t think these one-pot meals are for work days..this can be just as Posh and apt for those fancy dinner parties. All you need is a decent plating skill!
(Shh..If I can plate, so can you! trust me!)
How about taking a look now….
Ingredient list :
♡ Chicken (With bones), 500gm
♡ Basmati rice (soaked for at least half an hour), 2- 2.5 cups
♡ onions (finely sliced), 1 big & 1 small
♡ Tomatoes (chopped small), 1 big or 2 small pieces
♡ Curd or yogurt, 1/4 cup or 3 big tablespoon
♡ ginger garlic paste- 1 big tablespoon
♡ Green chilies (chopped fine), 1 or to taste
♡ Salt, to taste
♡ Red chili powder/Kashmiri chilli powder, 2 teaspoon or to taste
♡ coriander powder, 1- 1.5 teaspoon
♡ Garam Masala powder, 3/4th teaspoon
♡ Whole garam masala
(Cinnamon- 1″ stick,
Green Cardamom – 1 or 2,
Cloves – 1 or 2,
Nutmeg, a small piece)
♡ 1/4 cup oil + 1/4 cup ghee
♡water, as required
♡ chopped green & red chilies for garnishing (optional)
Another Indian/Turkish classic that people drool over. The best part about this is it’s made in an oven rather than the tandoor/mud oven.
All you need are :
- Chicken breast – 1 lb, cut into chunky bite sized pieces
- Almonds, blanched and skinned – 1/2 Cup (I used store bought slivered almonds)
- Greek Yogurt/Hung Curd – 1/2 Cup
- Ginger – 1 inch, peeled
- Garlic – 3 to 4 fat cloves
- Harissa Powder – 1 tsp (can be substituted with red chili powder)
- Black pepper, freshly cracked – 1 tsp + 1/2 tsp to season the chicken pieces
- Cardamom powder – 1/2 tsp
- Few squeezes of lemon juice
- Oil – 1 tbsp
- Salt to taste
That’s it! When are you trying this then? (Click on the title to go to recipe site)
If you are a bengali, you must be drooling – Mustard & bengalis have a bond! If you aint, trust me and add some mustard in your palate now! The usual mustard fish is ditched by the chef at Hamaree Rasoi here for chicken.
The ingredients are as follows:
1 kg Chicken Boneless (I have used here 750 gms)
3 tbsp Mustard oil / vegetable oil
2-3 Onions, ground to paste
4-5 Green chilies, slit
1/4 cup Mustard seeds paste (I used both black and white)
2 tbsp Curd
1 big Tomato, ground to paste
1 tbsp Ginger
2 tbsp Garlic
2 Black cardamons
4 Green cardamoms
1/2 ” Cinnamon stick
1 tsp Turmeric powder
1/2tsp Red chilly powder
1 1/2 cups of Water
Salt to taste
(click on the title for the complete recipe post)
Believe me when I say Debjani di (my fellow blogger @ Kitchen of Debjani) who I am quite fond of (yes she is fun & a great baker!) is to watch out for! Here’s a shout out to her delicious looking Boatman style chicken curry. Let’s see what she has to say, “A mysterious chicken dish indeed!!!!!!This dish has its own story to tell….
Basically Goalondo Steamer Curry is a heritage chicken dish from a small town Goalondo from “Opar Bangla” a.k.a Bangladesh. Goalondo is now a small town in Rajbari District in Bangladesh and situated in the bank of river Padma. “Goalondo-Narayanganj” was an overnight journey by steamer and the Boatman’s used to prepare this basic chicken curry for their need which was somehow got popularized between the travellers and now it’s a star of Bengali cuisine and is known as Goalondo Steamer Curry or Boatman Style Chicken Curry .”
- Chicken: 500 g (Medium Pieces)
- Onion: 2
- Garlic: 8-10 cloves
- Ginger: 2”
- Dry Red Chillies: 4-6
- Green Chilli: 4-5 (according to taste)
- Turmeric Powder: 2 tsp
- Mustered Oil: ½ Cup
- Salt to taste
A part of my Nepal travel & food diary, this is a family favourite. The momos are so easy to make & that hot dip/sauce is my mother’s most loved. (shh..it needs no cooking..nor does the chicken)
**AUTHENTIC NEPALI RECIPE**
The chicken is steamed in the dumplings & that’s gives it an earthy genuine chicken flavour. The dumplings being soft & melt in your mouth are heavenly.
For the dough of Momos-
Refined flour (Maida), 3 big cups
Oil, 1 tablespoon (for greasing and for kneading)
Carrots, half a medium size grated or finely chopped
Capsicum, quarter of a small one finely chopped
Homemade dip, to taste (scroll down for recipe)
For homemade dip–
Onion, 1 medium
Garlic, 5-6 cloves
Vinegar, 2 tablespoon
Green chillies, 2-3 medium (to taste)
Pepper, 1 teaspoon
Sugar, 2 teaspoon
Tomato,half a medium size
This simple yet popular dish by chintrangada di of color and spices (food blog) is a winner. The photo speaks for itself. But what’s greater? The list of ingredients. Almost always in the pantry!
Things needed to make Chili Chicken:
- Chicken breasts: 2
- Onion: 1/2
- Bell peppers: 1 small
- Green part of the spring onion: to garnish
- Oil to cook
- Corn starch: 3-4 tbsp
- Egg white: of 1 large egg
- Vinegar: 1 tbsp
- Garlic (paste): 1 clove
- Light soy sauce: 1 tbsp
- Salt to taste
- Black pepper to taste (freshly ground
For the gravy:
- Green chilies: 6-8
- Dry red chilies: 3-4
- Garlic (sliced): 2-3 cloves
- White part of the spring onion (finely chopped): 4 tbsp
- Sesame oil: 1 tbsp
- Rice wine (or sherry): 2 tbsp
- Chicken stock (or water): 1/4 cup
- Corn starch: 1 tbsp
- Dark soy sauce: 2-3 tbsp
Skip buying the readymade thai red or green paste at the supermarket & give this recipe a go. Sayantani whips up a homemade red paste for us. This goes perfectly with sticky or plain rice.
Red curry paste:
- Shallots: 11/4 cup
- Dry red chillies: 5-6 whole dry red chilies
- Galangal: 4 tbsp chopped (or use young ginger)
- Garlic: ½ cup
- Coriander roots: ¼ cup (I used both roots and stems)
- Dried shrimp paste: 2 tsp (or use 5-6 medium prawn heads)
- Kaffir lime leaves 1 tbsp (or use gandhoraj lime leaves)
- Zest of one big lime or 2 lemons
- Oil: 1 tbsp
for the curry Ingredients:
- Boneless chicken: 300 gms cut in 1” cubes
- Vegetables: carrots, zucchini, eggplant (used the thin long variety)French beans, capsicum, baby corn: all cut in thick diagonal strips: 2 cups (we add more than 3 cups as we love it that way)
- Tomato: 1 large red tomato
- Coconut milk: 200 ml (used dabur’s)
- Kaffir lime leaves: 2-3 pieces
- Fresh red chilies: 2
Kashmiri red chili powder: 1/2 tsp
- Fish sauce: 1 tsp
- Sugar: 1 tsp
- Oil: 2 tbsp
B) Rich & thick!
C) Smooth & flavourful.
Yes! This is all of the above & more. I was taking the trial & error route & mixed about three rich meat recipes, cooked it Hyderabadi style & namedHyderabadi Murgh Lazeez (Murgh is Chicken while Lazeez means delicious)
Yes! Its like my baby..handle with care. (You have to excuse the photos which are not upto the mark..you gotta understand these were early days & all I had was a phone camera)
To marinate –
Chicken: 300 gms
Yogurt/Curd- 1/2 cup
ginger garlic paste – 1 tablespoon
turmeric powder- one pinch
Garam masala powder – 1teaspoon
red chilli powder/Kashmiri red chilli powder- 2 and 4 teaspoon respectively
saffron (soaked in warm milk) – one pinch in 1-2 tablespoon of milk
Salt, to taste
Cumin powder- 2 teaspoon
Coriander powder – 3 teaspoon
Poppy seeds – 1 big tablespoon
Black pepper – 1 teaspoon
Oil- 1 tablespoon
For gravy : blend or grind the following –
Onion – 2 big pieces
Tomato- 2 medium
Ginger – 1” piece (skinned)
Garlic – 8 big cloves
cashew nuts(soaked in water) – 1 tablespoon full
Green chillies: 2-3 or to tasteOther than the paste,you will need salt, Kashmiri red chilli powder, 1 teaspoon of sugar to adjust the flavours of the gravy.
Whole dry red chilli – 2
Whole garam masala:
2 big cloves,
A bit of mace,
1″ piece of cinnamon
Oil – 3 tablespoon
Ghee – 1 tablespoon
Another popular chicken snack/started idea is here. It’s delicious, we all know it, but the ingredients list like most other is simple & handy.
What makes this a #Classic you ask?
Its easy breezy.
Its got endless variants all across the nation.
Just like any other Indian classic recipe. Your mother makes it in a way, chef Sanjeev kapoor has a way, your neighbour’s aunt makes it in a way and the recipe book you love has a fun variation!
The one that I have for you is probably the easiest, fastest and has no herbs. Yes, you read me right. No herb at all. So perfect recipe for those days when you dont have your kitchen drawers or fridge piled up. Grocery shopping can hurt!
Look at the list first..then the dish itself.. I bet you are in lazi-tic heaven!
-green chillies, 2 finely chopped or slit
-onion, 2 big, chopped
-ginger, 3 cm piece,paste
-Tomato puree/paste, 2 medium size tomatoes
-chilli powder, 2 teaspoon
– black pepper, 1 teaspoon
– cumin powder, 1/2 teaspoon
– coriander powder, 1/2 teaspoon
-water, 2 cups
-oil, 2 tablespoon
-ghee, 1 tablespoon
This is a round-up post which means it has a list of recipes (one or more blog(s)) rather than just one blog post. I thank the respective fellow bloggers for the recipes they have chosen to share with us. Due credit has been given to each & every one by placing a back-link to their own blog/blog post. Give them a visit,guys! They are more than just great!
If you like posts like these, let me know. I would love to do more such round-ups.
Love & Luck,
Roy ❤ ❤
Here’s some of my Pinterest fun