Coriander Chicken

Coriander Chicken

Recipe Cuisine: Indian | Recipe Category: Non-Veg
Preparation Time:30 mins | Serves: 03

Ingredients

Chicken-500gm

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Big onion-2

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Sugar-1/2 tsp

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Tomato -1 (large)

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Corinader powder- 3/4 tsp

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Cumin powder(Jeera)-3/4 tsp

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Redchillipowder-1/2 tsp

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Fresh coriander leaves- 1 Cup

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Salt to taste.

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Oil- 2 tbsp.

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To Grind

Ginger-1/2 tbsp

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Garlic-3 Cloves

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Green Chilli-2

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Corinader leaves - 1/3 Cup(4 strands)

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Spice Mix(Panch Poran)

Mustard seeds(Kadugu)- 1/2 tsp

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Fenugreek seeds(Vendhayam) - 1/2 tsp

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Fennel Seed (Sombu) - 1/2 tsp

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Nigella Seeds(Black Zeera) - 1/2 tsp

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Carom seeds(ajwain) - 1/2 tsp

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Marinade

Ginger and garlic paste - 1 tsp

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Turmeric - 1/2 tsp

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Lemon - 1(ghadaraj lemon)(See Notes)

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Method:

1. Pour oil in kadai(Wok) over medium heat.
2. When hot add all the five spice mix(Panch Phoran),red chillies.
3. When the spices crackled,add onions, sugar and saute till golden brown.
4. Mix the ground paste and cook for 1 to 2 minutes or till raw smell of G&G goes away.
5. Add tomato and cook till its mushy.
6. Stir in all the powders(Coriander,cumin,redchilli) mix for 1 min and add in 1/2 cup water.
7. Simmer till oil floats on top.
8. Add the marinated chicken and cook till its turn pale.
9. Add the finelly chopped coriander leaves and cook in medium heat till chicken become tender.
10. Serve with Steamed rice and roti..

Notes:

• Panch Phoran -The name literally means "five spices" which have(fenugreek,mustard,fennel,black zeera,ajwain) and mostly used in eastern side of india. click on the click to know more about panch phoran.
• Double check the spice level and adjust accoringly, as we are using Green chilli,red chilli and also red chilli powder.(Dont use kashmiri chilli powdre as it will spoil the green color of the curry.)
• The recipe calls for 1 and 1/2 cup coriander leaves. If you dont like more corinader u can alter the recipe by adding less corinader and add cocunut paste or Coconut milk along with Garam masala.
• Ghadaraj lemon- this lemon available only in bengal ,orissa areas,which has more lemony flavour and a bit of sweetish.You can replace this with normal lemon too.

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Dhivis Pantry-Nilgiri Chicken Korma | Nilgiri Korma

Nilgiri Chicken Korma is type of chicken gravy famous in Nilgiris side.The name looks different,but the actual recipe is very very easy than other chicken gravies .Its a must try Recie from Dhivis Pantry.My hubby's fav too ,he says that even the tiger in zoo will come back with you ,if you give this gravy. This was the biggest comment i got from him ,other wise supper(nalla iruku ) will be the comment nothing other than that. 

When ever a non veg eating guest coming my home for the first time (anjappar style biriyani,chapathi,nilgiris korma and fish fry)-this will be the menu for sure.and got many good comments from them too.This gravy suits both biriyani and chapathi.Its a fool -proof recipe which comes very good for beginners too.Here is the recipe from Dhivis Pantry-Nilgiri Chicken Korma. try and let me know ur comments..  

Nilgiri Chicken Korma

Recipe Cuisine: Indian | Recipe Category: Chicken Recipes
Preparation Time:30 mins | Serves: 4

Ingredients

Chicken(with or with out bone) - 250 gm

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Onion-1

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Cocunut milk- 1cup

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Bay leaf -2

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Cinnamon-2

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Cloves-4

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Elachi-3

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Oil-3 tbsp

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Red chilli pwdr- 1 tbsp

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Coriander pwdr- 1 tbsp

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Garam masala-1/2 tsp

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Turmeric-1/4 tsp

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To Grind:

Garlic-4(or G&G paste)

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Ginger-2 inch

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G.chilli-2

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Cashew-7-8

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Khasa khasa/Poppy Seed-1 tbsp

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Fennel/sombu-1 tsp

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Mint- 1 full hand tightly packed

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Coriander-5-6 strands

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Method:

1. Wash the chicken with turmeric and salt .
2. Grind all the ingredients given in the Grind section.
3. In a hot Pressure cooker add oil and fry(cinnamon ,cloves, elachi )for 3 -4 secs at last add bay leaf.
4. Now add the onion and fry till transulent.

5. You can either add the pwdr's(fry for 3-4 secs) now or later after adding ground paste(taste will be same oly the color changes to bright oily red ,if u add now).
6. Then add Chicken pieces and cook till it change the color to pale white.

7. Now add the ground paste along with 1/2 cup water and salt.
8. Let it boil for 2- 3 mins.

9. Now add the cocunut milk and enough water to dilute and adjust the salt if you want.

10. Now close the lid and pressure cook for 2-3 whistles and switch off.
11. Serve for biriyani and chapathi or for any type of bread.

Notes:

• Dont wry abt the quantity of mint and coriander(either mint or coriander is less- its ok)
• I used store bougt cocunut milk.Still its very yummy.

Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!
                         

Easy Tomato gravy | Thakkali gravy |Side Dish for Chapathi

Easy Tomato gravy | Thakkali gravy |Side Dish for Chapathi 

         

  As the name Easy Tomato gravy is very easy .When ever i got up late ,i use to prepare this gravy with chapathi for Vnd.I got this Recipe from my Cousin Aruna ka and added one more ingredient jaggery to make it sweetish.   

Tomato Gravy

Recipe Cuisine: Indian  |  Recipe Category: Dinner SideDish
Preparation Time:15 mins    |       Serves: 2

Ingredients

Tomato-4(medium) (I took long yellow one)

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Big onion-2(medium)

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Garlic-4 to 5 pods

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Curry leaves-few

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Chilli pwdr-1/2 tsp

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Garam masala-1/2 tbsp

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Jaggery-1tbsp

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Oil-3 tbsp

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Method:

1. Chop onion,garlic and tomato into finely.In a pan add oil and add onion ,curry leaves and cook till transparent.

2. Then add garlic and fry for 2 mins , then add tomato ,salt and cook till mushy by cover with lid(don't add any water).

3. After 5 mins it start leaving water and it will be mushy,using ladle smash the tomato's to make it more mushy and cook for 5 mins.
4. Now add the chilli powder ,garam masala ,jaggery& mix it well and cook for 3 more mins till get desired consistency and adjust salt ,then remove from flame.

5. Garnish with coriander and serve with hot chapathi's and dosa too....

Notes:

• To make tomato mushy soon add salt and cook by covering it with lid.