Monthly Archives: June 2019

15Jun/19

Green chicken curry

Green chicken curry

I really feel the name of this chicken curry could be little better, as it does no justice to the simplicity and taste of this curry.

The recipe ingredients are very simple yet the outcome is very rich. The chicken is marinated with all spices and then slow cooked with yoghurt and fresh herbs.

If your serving this chicken curry to guests it’s always better to prepare a day before as it taste better the next day

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Mehraj Farheen

Ingredients

  • 1 Whole chicken curry cut
  • 2 Cups Yoghurt
  • 6-8 Green chilly paste Adjust as per your spice intake
  • 2 Tsp Ginger garlic paste
  • 1/2 Tsp Zeera powder
  • 1/2 Tsp Turmeric
  • Garam masala - 1/2 tsp shahzeera, cruised cardomom 4-5, bay leaves 2-3
  • 1 Tsp Garam masala
  • 1 Cup Fresh coriander leaves
  • 1 Cup Fresh mint leaves
  • Salt As needed
  • 3 Medium Crispy fried onion(reserve oil after frying as it will be used in curry)
  • 1 Cup Frying onions and for curry

Instructions

  1. Marinate the chicken with ginger garlic paste, turmeric, zeera powder, whole garam masala, salt  and keep for 1 hours as shown in pic 

  2. Next, add green chilly paste, youghurt and fresh leaves, oil(in which the onions are fried) cook on high flame for 5 minutes and then let it simmer for on low heat for 30 mins. Cover the curry and do  not add any water. Occasionally stir with very light hands.


  3. After 30 minutes,  the oil separates, at this point add fried onions and simmer.  

  4. If you wish you can add little lemon just before serving.

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Green chicken curry
Course Main Dish
Cuisine Indian
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Course Main Dish
Cuisine Indian
Servings
12Jun/19

Hyderabadi Mirchi ka salan

5 from 1 vote
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Mirchi Ka Salan

The best side dish for Dum biryani other than raita is this extremely flavorful curry. This curry have rich textures with grounded paste of roasted peanuts, sesame seeds and desiccated coconut. The grounded paste is then slowly cooked with tamarind and fresh green herbs along with chilly peppers. Imagine the flavors 🙂 

I have made the recipe simple by combining many steps into few simple steps.  I call it 'Dump and cook' method (probably a method invented by me and this is what I do almost every time).

Not only does this curry goes well with biryani, it also tastes best with any flat bread, khuboos or even white rice.

You can also replace the chilly peppers with brinjals/eggplants/aubergine.

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Mehraj Farheen

Ingredients

  • 1/2 Cup of all three ingredients Peanuts, Sesame seeds, Dessicated dried coconut
  • 15-20 Large Chilly peppers Washed, dried and make a small slit on each pepper
  • 2 cup oil
  • 1 Cup Fresh Corainder Leaves
  • 1 Cup Fresh Mint leaves
  • 8-10 Green Chilly
  • 3 tbsp Tamarind (size of big lemon) De-seeded ,cleanedand soaked in little water
  • Salt as need
  • 2 tbsp Corainder Seeds
  • 1 tbsp Cumin seeds
  • 2 Bojwar ka phool
  • For tempering / Bagaar tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds), 1/2 cup curry leaves

Instructions

  1. Dry raost Peanuts, Sesame seeds, Dessicated dried coconut and set aside

  2. Then Dry raost Corainder Seeds, Cumin seeds, Bojwar ka phool and set aside

  3. In mixer add all the dry roasted ingredients along with Fresh Mint leaves, Coriander Leaves, tamarind, green chillies, salt and make a fine paste using very little water.

    (You need to add the tamarind itself, not just the pulp, increase the quantity of tamarind if you wish to make it little extra sour)

  4. Heat oil and fry the chilly peppers until slightly brown, please take care as it might splutter. Remove the chilly pepper and set aside

  5. In the same oil, add  1 tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds) and half of curry leaves, once they splutter, just dump the grounded paste and fry for 10 minutes. Add 1/2 glass water(yo can also use tamarind soaked water here) and allow it to cook for 30 minutes on low flame. 

  6. Keep stirring every 5 minutes to make sure the curryis not sticking at the bottom.

  7. Once the oil is released the water has evaporated, add the fried peppers/Mirchis and cooked on low for ten minutes. Adjust the consistency as desired.

  8. The very delicious and the most favourite biryani partner is ready.

Recipe Notes

Make sure, your not adding any red chilly to this curry as it might loose its color.

Always, prepare this curry one day before serving, as this curry tends to taste better as it gets aged.

You can easily reserve this curry upto one week.

 

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Hyderabadi Mirchi ka salan
Cuisine Indian
Servings
Cuisine Indian
Servings