Andhra Chilli Chicken

Based on common Andhra-style chilli chicken techniques, this recipe focuses on a spicy, green-chilli heavy, and semi-gravy style dish.

Andhra Style Green Chilli chicken is a dry chicken recipe that is spiced mainly with green chilies and it also appears green in colour. It can be served as a dry snack or a side dish with your fried rice or noodles. Green Chilli chicken is a hot and spicy.

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Important Tips:Cook the Chicken: Add the marinated chicken and cook on medium-high heat for about 5 minutes, allowing the moisture to evaporate slightly.

Add Green Paste: Add the prepared green chilli-coriander paste. Mix well and fry for 3-5 minutes until the oil starts separating from the masala.

Simmer: Cover and cook on low heat for 10-15 minutes or until the chicken is fully cooked and tender. If it dries out too much, add a little water to make a thick gravy.

Buttermilk Soak: To make the chicken extremely tender, soak it in buttermilk for 2 hours before marinating.

Curry Leaf Flavor: Do not skimp on the curry leaves, as they provide a crucial, authentic flavor.

 Heat Control: If you prefer it less spicy, de-seed the green chillies before blending. 

 To Serve: It can be served as a dry snack or a side dish with your fried rice.

 Time: Prep: 1hr

Cook Time: 15 m

Total: 1h 15min

Makes: 2 servings

 Meal: Dinner

Cuisine: Andhra

Ingredients:

Chicken: 500g boneless (boneless) cut into small pieces (preferably thigh pieces for tenderness)

For Marinade:

Half thick Curd (Yogurt)

1 tsp Ginger-Garlic Paste

Half tsp Turmeric Powder

1 tsp Garam Masala

Salt as per taste

1 tbsp Lemon Juice

1 tbsp Soy sauce

For the Green Paste:

1 bunch fresh Coriander leaves

8-10 Green Chillies (adjust for heat)

For Cooking:

1 tsp Cumin seeds

2-3 sprigs Curry Leaves

1 large Onion, finely chopped

1 tsp Ginger-Garlic Paste

Half tsp Garam Masala

1 tbsp Soy sauce

3 tbsp Oil (or mix of oil and ghee)

To Garnish: Fresh coriander, Curry leaves, slit green chillies. 

Method:

To Marinate the Chicken:  Combine the chicken with the yogurt, ginger-garlic paste, turmeric, garam masala, salt, and lemon juice. Let it rest for at least 1 hour (or overnight in the fridge).

To Make the Green Paste: Blend the green chillies and coriander leaves into a smooth paste using small amount of water.

To Temper and Cook: Heat 3 tbsp oil in a pan or kadai. Add cumin seeds and curry leaves, letting them splutter.

Sauté Aromatics: Add the finely chopped onions and fry until golden brown. Add 1 tsp ginger-garlic paste and sauté until the raw smell disappears.

Now add soy sauce and 2-3 tablespoon of green masala prepared. Mix well.

Add the marinated chicken and fry with the green masala mix till the moisture evaporates and the chicken is tender and nicely cooked. 

Garnish with fresh coriander, curry leaves, and slit green chillies.

Serve hot as a dry snack or a side dish with your fried rice or Fried Noodles.

 

Amritsari Murgh Makhani

Amritsar Murgh Makhani Recipe is a wonderful recipe that can be made for your Sunday Lunch. The gravy is made with ground onion masala that is roasted well in the kadai and then balanced with some tangy tomato puree. This will give the gravy a rich and delicious texture. Then the chicken pieces are cooked in this gravy till all the flavor is developed.

The most unique element about this recipe is that it uses the Amritsari version of Garam Masala powder which lifts up the whole dish.

Serve the Amritsari Murgh Makhani Recipe along with Pudina Paratha, Matar Ki Tehri (Green Peas Rice or Green Peas Pulao/Pilaf. cooked with fresh green peas, potatoes, turmeric, and various aromatic spices, usually in mustard oil or ghee) and Mooli Raita for a Indian lunch or dinner or serve it at a party for the main course.

Time Prep: 10 min

Cook: 45 min

Total: 55 min

Makes: 4 servings

Meal: Dinner

Cuisine: North Indian

 

Ingredients:

For Amritsar Garam Masala Powder

Half tsp Turmeric powder (Haldi)

1 teaspoon Coriander (Dhania) Seeds

Half tsp Cumin seeds (Jeera)

1 inch Cinnamon Stick (Dalchini)

1 Bay leaf (tej patta)

2 Cardamom (Elaichi) Pods/Seeds

1 tsp Whole Black Peppercorns

1 tsp Dry ginger powder

Quarter tsp Nutmeg powder

3 Cloves (Laung)

1 cup Homemade tomato puree

2 tablespoons Fresh cream

5 Cashew nuts, for garnish

Coriander (Dhania) Leaves , a few chopped

Salt and red chilli powder has per taste

Oil

 

For Chicken/Murgh Marination

300 grams Chicken breasts, cut into chunks

1 tsp Turmeric powder (Haldi)

Half cup Curd (Dahi / Yogurt)

1 tsp Lemon juice

 

Onion Ginger Garlic Masala

2 Onions, roughly chopped

1 Green Chilli, roughly chopped

1 inch Ginger, roughly chopped

4 cloves Garlic

5 tsp butter

1 tsp honey

Method:

To begin making the Amritsari Murgh Makhani Recipe, firstly let’s make the Amritsari Garam Masala powder and keep it ready.

 

For Amritsar Garam Masala Powder:

In a flat skillet dry roast all of the whole spices- coriander seeds, cumin seeds, cinnamon stick, cloves, bay leaf,  green cardamom, black cardamom, whole black peppercorns, dry ginger powder, nutmeg powder on low heat for 6-8 minutes. Turn off the flame.

Allow the spices to cool, transfer into a mixer-jar and grind to form a fine powder. 

 

To marinate the chicken:

Into a mixing bowl, add the chicken pieces, turmeric powder, Amritsari Garam Masala powder, yogurt and salt. Mix well and marinate for a minimum of 30 minutes. 

 

To make the Onion Ginger Garlic Masala:

To make the onion ginger garlic masala, in a mixer-jar combine, onions, green chilli, ginger and garlic.  Grind to make a smooth paste without adding any water. 

 

Amritsari Murgh Makhani gravy:

Heat a kadai with oil on medium flame, add the onion ginger garlic masala and sauté till the onions are cooked and the raw smell goes away. This will take about 3-4 minutes. 

In a heavy bottom pot on the stovetop, Heat some butter. Next add the red chilli powder, turmeric powder and salt and sauté for a minute. Add pureed tomatoes, honey and sprinkle with little salt and cook until the tomatoes come to a single boil. 

Give it a stir and add the marinated chicken pieces along with it's marinade and cook until the chicken is well done. This takes about 20 minutes to cook the chicken on low to medium heat. Ensure you cover the pan, add a little water and then cook the chicken. Keep stirring it intermittently, so the masala gets well combined into the Amritsari Murgh Gravy.

 Amritsari Murgh Gravy: 

Finally add cream and give it a stir. Check for salt and serve it hot by garnishing it with cashew nuts and coriander leaves.

Serve the Amritsari Murgh Makhani Recipe along with Pudina Paratha, Naan, Matar Ki Tehri and Mooli Raita for a Indian lunch or dinner or serve it as a party for the main course.

Enjoy!!

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Korean Fried Chicken

Crispy, juicy, spicy and a little bit sticky — this is Korean Fried Chicken. Buttermilk-coated chicken is fried until golden and crunchy, then smothered in a rich Korean-inspired gochujang sauce that’s sweet, spicy and utterly moreish (fruity flavor).

 

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What is gochujang Sauce?

Gochujang is a Korean fermented red chilli sauce or paste with smoky-sweet and slightly spicy flavour.  The sauce bubbles up in minutes — just throw everything in a pan!

 

How do you reheat Korean fried chicken?

Korean fried chicken served right away, will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes, until piping hot throughout.

 

If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce separately, then cool and cover. Keep the sauce separate from the chicken and refrigerate for up to a day. Reheat the sauce in a pan until piping hot.

 

Cooking Tips:

When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the longer you leave it before adding the sauce, you will have careful when tossing with the sauce to ensure the coating stays fully on.

 

What to serve it with:

A bowl of boiled rice, coconut rice or sticky rice or noodles makes the perfect base to soak up that glorious sauce. Stuffed into soft, bao buns with pickle cucumber.

 

Pair with a crisp, crunchy salad like my Asian-style slaw to cut through the richness.

Korean fried chicken:

 

Course: Appetizer

Cuisine: Korean

 

Prep Time: 10 minutes 

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

 

Ingredients:

 Main:

1 & Half kg whole chicken cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed

2 tbsp rice wine

2 tsp minced ginger

1 Cup butter milk

Sea salt & Ground black pepper as per taste

1 cup potato starch or corn starch

Some cooking oil for deep frying

Korean Fried Chicken Sauce:

3 tbsp tomato sauce / ketchup

2 tbsp gochujang (Korean chilli paste), add Half tbsp more to make it spicier

Quarter cup honey

Quarter cup brown sugar

2 tbsp soy sauce

2 tbsp minced garlic

1 tbsp sesame oil

 

To Garnish:

1 tsp toasted sesame seeds, Half tsp chilli flakes

3 Green onion finely chopped or thinly shredded

 

Method:

In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)

 

(Dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)

 

In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil starts boiling. Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimizes oil splatter.) 

 

Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating crumbs from the oil using a skimmer. Then deep fry the chicken again when the oil is boiling. Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.

In a separate saucepan, add in the Korean fried chicken sauce ingredients. Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. 

 

Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.

 

Once all the chicken is coated with the sauce, serve it hot immediately.

Garnish with the spring onions, chilli flakes, and sesame seeds before serving.

 

Leftover chicken can be refrigerated for a day or two and eaten cold. 

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Galouti Kebab

What are Galouti Kebabs?

Galouti kebabs are a signature dish from the city of Lucknow, India. Galouti kebabs, renowned for their "melt-in-your-mouth" texture, offer a variety of options spanning both traditional meat-based recipes and popular vegetarian alternatives. The type you choose depends on personal preference and dietary needs. 

 

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 Non-Vegetarian Options:

These options follow the traditional Awadhi cuisine style, originally created for a toothless Nawab (ruler) of Lucknow. 

 

Mutton (Lamb/Goat) Galouti Kebab: This is the authentic, classic version. It is made with very finely minced mutton or lamb, tenderized using a paste of raw green papaya and a complex blend of aromatic spices. It's typically pan-fried in ghee and served with ulte tawa ka paratha (an inverted griddle flatbread) or rumali roti.

 

Chicken Galouti Kebab: A popular variation for those who prefer chicken. It uses minced chicken and green papaya to achieve a similar soft, succulent texture. 

A simple yet delicious kebab where the meat is usually tenderized and mixed along with spices, shaped into a kebab and shallow fried. 

Vegetarian Options:

Vegetarian versions effectively mimic the soft texture of the original by using a variety of ingredients as a base. 

Rajma (Kidney Bean) Galouti Kebab: A widely popular and healthy vegetarian option. Boiled and mashed kidney beans are combined with spices, gram flour (besan), and sometimes mashed potatoes or paneer to form soft patties.

Mushroom Galouti Kebab: Minced mushrooms are seasoned with spices and pan-grilled, offering a rich, earthy flavor profile that is a close match to the original's essence.

    Paneer Galouti Kebab: A quick and easy option made with grated paneer, roasted 

ca    cashew nuts, and gram flour.

    Arbi (Colocasia) or Yam Galouti Kebab: Mashed arbi or elephant foot yam is blended w    to  a nutty mixture and spices to create a tender, melt-in-the-mouth texture. 

 

 

 

        Serving Suggestions:

        Galouti kebabs are versatile and can be served in several ways:

        As a main course: Paired traditionally with roomali roti or ulte tawa ka paratha.

    Best Served Chicken Or Mutton Minced Galouti Kebab as an appetizer along                 with Pudina Dahi Chutney and Pickled Onions and with a meal of Nawabi Tawa             Paratha, Dum Pukht Gosht and Carrot Cucumber Tomato Salad with Lemon and                 Coriander Recipe

 

    Time: Prep: 1 hr.

    Cook: 15 min

    Total: 1h 15 min

    Makes: 8 servings

    Meal: Appetizer

    Cuisine : Lucknowi

 

    Ingredients:

    500 gram Chicken breasts chopped or Half kg Mutton or

    Lamb Kheema meat

1 Onion, slice

    6 cloves Garlic, chopped 

    1 inch Ginger, chopped 

    1 tbsp Raw papaya , paste

    Half tsp Cardamom Powder (Elaichi)

    Half tsp Coriander (Dhania) Powder

    One Mughlai Meetha Attar, drop

    One tsp Rose water

    Saffron strands, a few

    Half tsp Garam masala powder

    Quarter cup Gram flour (besan)

    Salt and red chillie powder and Kababchini (Tailed pepper), powdered as per taste

    Ghee for shallow frying 

    One tbsp Oil

 

    Method: for Chicken or Mutton Minced Galouti Kebab

 

    To begin making the Chicken or Mutton Minced Galouti Kebab Recipe, into a     preheated pan, add oil. Once the oil is slightly hot, add in the sliced onions. Sauté on low         to medium heat until the onions are caramelized. Once done turn off the heat and allow     the caramelized onions to cool.

    Into a small jar of the mixer grinder, add the caramelized onions, garlic, and ginger and     blend to make a smooth paste. 

    Pound the kebab chini in a pestle and mortar to make a fine powder. (Kabab Chini is         called Tailed Pepper in English, it's a spice with an aroma similar to cloves, cinnamon,         and nutmeg, used in Indian cooking for flavor and preservation).

    Add the chopping blade to a food processor and then add the chicken or mutton             minced. Blend to make a smooth mince.

    Add raw papaya paste, garam masala powder, cardamom powder, rose water, saffron         strands, mughlai meetha attar, kabab chini powder,  coriander powder, gram flour and     salt to taste to the minced chicken mutton mince. Blend to combine all the   

    ingredients.

    Once done, remove the Galouti Kebab Mixture into a bowl. Cover and refrigerate for 2     hours.

    After 2 hours divide and shape the mixture into round kebabs. 

    Place the Chicken or Mutton Mince Galouti Kebab on a preheated pan. Drizzle Ghee         and pan fry until golden brown on both sides. 

    Transfer the Chicken or Mutton Mince Galouti Kebab to a serving platter and serve             hot.

    Serve Galouti Kebab as an appetizer along with Pudina Dahi chutney (recipe given             below) and Pickled Onions and with a meal of Nawabi Tawa Paratha, Dum Pukht             Gosht and Carrot Cucumber, Tomato Salad with Lemon and Coriander.

 

                     

Pudina Chutney with curd for tandoori snacks:

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes 

Servings: 8

Course: Appetizers Side Dish

Diet: Gluten Free, Vegetarian

Cuisine: North Indian

 

Important Tips:

Use only the leaves and do not use the stems.

Make sure the mint leaves are fresh and not wilted or stale.

To make a spicy chutney add more green chillies.

Lemon juice is added to avoid discoloration. But feel free to omit adding lemon juice if you do not prefer.

Grind or blend the mint leaves and other ingredients finely.

Do not add too much water so as not make a thin chutney.

If you can get black salt, then please do add it.

Also do try to add chaat masala and do not skip it.

 

Ingredients:

1.5 cups mint leaves – rinsed

1 cup coriander leaves (cilantro) – rinsed

1 onion – small-sized chopped

3 to 4 garlic cloves – small to medium, chopped (optional)

1 inch ginger – chopped roughly

1 to 2 green chilies – chopped

3 to 4 tbsp curd or preferred unsweetened yogurt

1 tsp roasted cumin powder

1 tsp chaat masala

1 tsp dry mango powder (amchur) or dry pomegranate seeds powder (anardana powder) or half tsp lemon juice (optional)

Black salt or rock salt or regular salt as per taste

2 to 3 tbsp water or add as required – for grinding or blending

 

Method:

Take the fresh curd in a bowl and beat it with a whisk or spoon till smooth.

Mix the roasted cumin powder, chaat masala, dry mango powder (amchur), lemon juice (optional) and salt with the curd.

Rinse both the mint and coriander leaves very well in water. Then grind the mint leaves, coriander leaves, and ginger, garlic, onion and green chillies with 2 to 3 tablespoons water to a smooth and fine consistency.

Mix the freshly ground green chutney with the curd to get an even color.

Check the chutney for salt and taste and add more salt or the spice powders if needed.

Serve the pudina curd chutney with any tandoori snack or starter.

Refrigerate the remaining chutney in an airtight steel box. It keeps well for 1 to 2 days in the fridge.