Category Archives: Chicken Recipes And More

chickenrecipes

28Sep/19

Chicken sweet corn soup

Chicken Recipes And More, Ramadan Special, soups, Soups and more,
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Chicken sweet corn soup

Who doesn’t love soups, and when it comes to chicken sweet corn soup it’s almost everyone’s favorite😋😋

The recipe I’m sharing is obviously very simple!  Chicken and veggies are sautéd with lil oil and garlic and then left to simmer for sometime. Once the chicken and veggies are tender, cornflour slurry and egg along with seasonings are added and topped of it with finely chopped spring onions. Slurp!!!


Course Appetizer
Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Mehraj farheen

Ingredients

  • 1 Medium Chicken breast
  • 1 Medium Carrot
  • 1 Medium Onion
  • 1 Small bunch Spring onion
  • 5 Tbspn Cornflour
  • 1 Medium Egg
  • Salt As per taste
  • 1 Tsp Pepper(1/2 crushed and 1/2 powder)
  • 5-6 Pods Garlic
  • Vineger As needed just before service
  • 1 Tbspn Soy sauce Just before serving

Instructions

  1. Take around 1 tspn oil and 1 tsp butter in large pot and add finely crushed garlic followed by finely chopped onion and sauté for 2-3 minutes 

  2. Cut the chicken breast into small pieces and add to the pot, and sauté for 2-3 minutes 

  3. Now add the rightly chopped veggies -carrot and onions and sauté for 2-3 minutes.

  4. Add around 4 glasses of boiling water and the stock simmer for sometime atelast 15 minutes. The prepared stock will be as shown below.

  5. Once the stock is ready, remove the veggies and chicken. Shred the chicken and finely chop the vegetables as shown below. 

  6. Add the veggies and chicken to the same chicken stock. Bring to boil.

  7. Now add 5 tablespoon of cornflour slurry and keep stirring. 

  8. Once the soup thickens, add salt, crushed pepper, pepper powder. Followed by one small beaten egg.

  9. Before adding the corn slurry add around 1/2 cup of corn kernels, gentle crushed them and add to the prepared stock.

  10. After adding the beaten egg, keep stirrring so the egg is mixed in the soup evenly.

  11. Finally  add finely chopped spring onions.

Recipe Notes

Few important points - 

If you wish to use chicken with bone, then during  shredding chicken step, discard the bones. I do not prefer soup of chicken bones.

if you really want that white color in your soup, then note the below points.

  1- Do not add the black pepper in the beginning while preparing stock.

  2 - Do not over brown the garlic.

  3. Avoid carrot

Always add the vineger and soya sauce (If needed) just before serving.

The key  ingredient is most of Chinese soups is Ajinomoto, I haven’t used it in this recipe’. I don’t prefer to add this ingredient. If you have it, then use one generous pinch of it.

 

 

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 Chicken sweet corn soup
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15Jun/19

Green chicken curry

Chicken Recipes And More, One pot one shot recipes, , , ,
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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
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22May/19

Pita bread pockets with chicken

Chicken Recipes And More, Ramadan Special, Snacks And More,

Avacado Hummus

5 from 1 vote
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Pita bread sandwich

When it comes to sandwiches arab cuisine have so  many delicious varieties of it. The sandwich recipe i'm sharing below is basically inspired by two very famous sandwiches arayes(grilled Pita with minced meat) and mushakal(with falafel and mix vegetables).

My twist in this sandwich is that I'm using two dips inside the sandwich with grill chicken strips.

The first dip happens to be my favorite and probably the greatest gift to world given by arab cuisine - HUMMUS

The second dip is mix of thick yoghurt with cucumber and lemon juice.

Imagine a scrumptious bite of a sandwich with goodness of hummus, yoghurt and grill chicken, just irresistible and I'm sure it will be a big hit on your iftar table. It would ideal for breakfast or lunch box as well.

Hummus Recipe Below.

http://homemadebyfarheen.com/avacado-hummus/


Course Breakfast, Snack
Cuisine arabic
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 1 Boneless Chicken Breast
  • Spices for chicken marination Salt, black pepper, lemon juice,generous pinch of cinnamom powder
  • 2 tbsp Olive oil
  • Handful Fresh corainder and mint leaves
  • 1 Cup Thick Yoghurt
  • 2 Cucumber Finely chopped
  • 4 tbsp Hummus

Instructions

  1. Cut the pita breads into quater and set aside

  2. Cut the Chicken pieces in stripes and marinate with Salt, black pepper, lemon juice,generous pinch of cinnamom powder for ten minutes

  3. Add oil, Use a grill pan to saute the chicken pieces, you can also use any normal pan for cooking. The chicken filling is ready!

  4. Take one cup one yoghurt, add finely chooped cucumber, lemon juice, salt and fresh herbs. The yoghurt dip is ready!

  5. Now, the final assembly,  take pita bread and spread 1 teaspoon hummus as first layer, followed by chicken filing and last  fill bread with yoghurt dip.

  6. Sprinkle some olive oil on the top before service.

  7. Make sure your preparing this sandwich just before service.

  8. In case,  you want to avoid the yoghurt dip, you can then grill the pita bread for 1 minute on each side with little olive oil.

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13May/19

Rice & moong dal Chicken soup

Chicken Recipes And More, Ramadan Special, soups, Soups and more

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 Ramadan Kareem.

Every year, with start of this pious month, I try my best to reduce guilty indulgences, but for some reason, I can not completely avoid the fried or unhealthy food for the futoor time.

However I always make sure there is at least one healthy soup on my iftar table, the soup recipe I'm sharing with this post is very nostalgic for both me and my husband. After our wedding we stayed in Chennai for almost 8 months. During the month of Ramadan, in every mosque a very fulfilling Aash/ganji/kanji is served  for iftar, its a very mildly spiced rice and lentils soup with vegetables, sometimes with chicken. 

The recipe i'm sharing is primarily an adaptation of same ganji but with slight difference in texture and spice level.

Course Appetizer, Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp Yellow moong dal
  • 4 tbsp Rice
  • 250 grams Chicken with bones cut into small pieces
  • 3 Green Chillies
  • 1 Medium finely chopped onion
  • Masala powders - 1/4 tsp turmeric, 1/2 tsp zeera powder, 1/2 tsp coriander powder, 2 generous pinch of garam masala powder
  • whole spices 1/2 inch cinnamon, 4 cloves, 3 cardamoms, 5-6 kebab cheeni, 2 bay leaves
  • 3 Tbsp Olive oil or any oil
  • 1/2 Tsp Ginger garlic paste
  • Fresh coriander and mint leaves

Instructions

  1. Grind rice and moong dal coarsely, wash and set aside

  2. In pressure cooker add 3 tbsp oil, crackle the whole spices

  3. Add thincly sliced onion and sauté until Golden Brown

  4. Add ginger garlic paste and cook until raw smell is released out, then add the spices and cook for 3 -4 minutes.

  5. Once the spices are cooked, add chicken and saute 2 minutes, followed by the rice and moong dal powder

  6. Saute for 2-3 minutes, add half of fresh coriander and mint leaves at this point

  7. Add around 1 and 1/2 glass of boiling water and pressure cook for two whistles

  8. Release pressure, adjust salt, add fresh mint and coriander leaves, generous pinch of garam masala and black pepper and cook on low flame for 2 minutes

  9. Serve with lemon wedges and fried onion

Recipe Notes

You can also add vegetables like carrot/beans/broccoli.

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Cuisine Indian
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Cuisine Indian
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18Nov/18

Chicken Fritters or Chicken pakodey

Chicken Recipes And More, Ramadan Special, Snacks And More

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Chicken Fritters or Chicken Pakodey

Chicken breast strips marinated with spices and deep fried, a cryspy tea time snack which can be easily prepared within few minutes.

Course Appetizer, Side Dish, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 2 Chicken Breast cut into thin strips
  • 2 tbsp rice flour
  • 2 tbsp All purpose flour
  • 1 tsp Garlic powder or Ginger Garlic Paste
  • 1/2 tsp chat masala
  • 1 tsp red chilly powder
  • 1/2 tsp Crushed fennel seeds(saunf)
  • 2 tbspn finely chopped curry leaves
  • 2 pinch Garam Masala
  • 1 Small Lemon Juice
  • Salt to taste

Instructions

  1. Marinate chicken with the ingredients and keep aside for 20 minutes

  2. Deep fry on medium heat with lots of curry leaves

  3. Fry 4-5 slit green chillies and curry leaves and serve along with tomato sauce or mayonnaise

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05Jun/18

Chicken stew

Chicken Recipes And More, Soups and more

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Chicken stew


Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Mehraj farheen

Ingredients

  • 2 Medium Potatoes - diced
  • 2 Carrots - diced
  • 1 kg Chicken cut in medium size pieces
  • 1/2 Cup Fresh coriander leaves
  • 1 Tbsp Mint leaves
  • 4-5 Mint leaves
  • 1 Cup Thick coconut milk
  • 1/2 Cip Thin coconut milk
  • 4 Tbsp Coconut milk powder (If you don’t have coconut milk

Spices - 1/4 tsp turmeric powder, 1 tsn cumin powder, 2 tsp coriander powder, 1/4 tsp garam masala powder, 1/2 tsp black pepper powder, salt as needed

Whole garam masala - 10-12 pepper corns, 2 bay leaves, 1/4 tsp caraway seeds, 4-5 cloves, 3 cardamoms

  • 1 Medium Onion - thinly sliced
  • 10-12 Curry leaves

Instructions

  1. Take 2 tbspn oil in pressure cooker and add whole garam masala mention above.

  2. Add 1 medium thinly sliced onion and cook until tansculent, add 1 tbspn ginger garlic paste and sauté until brown. Add curry leaves.

  3. Add all the spices mentioned above and sauté untile oil oozes out, add lilttle water if needed.

  4. Add the potatoes, carrots and chicken and sauté for sometime. 

    Cover the lid and cook for one whistle with 4 glass water 

  5. Release the pressure, and add coconut milk/coconut milk powder slurry and cook for ten minutes 

  6. Add fresh coriander, mint leaves and green chillies and summer for 15 minutes. 

  7. Add black pepper and garam masala at last.

  8. Ready to serve with roti/naam/khuboos/bread/appam

Recipe Notes

You can add little cornflour slurry or mash some potatoes to thicken the stew

Quick video for reference

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12May/18

Dum ka chicken

Chicken Recipes And More, Non Veg Curries
4.5 from 6 votes
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Dum ka chicken

I have been trying to figure out this recipe for sometime, in this attempt I felt it has turned out the best. I always share recipes only after trying out and then customising it to enhance. This recipe also knows as “dawatowaala red chicken”. A very famous dish found in almost every hyderbadi wedding menu.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Marination 45 minutes
Total Time 30 minutes

Ingredients

  • 1 chicken Cut into medium pieces
  • 2 Medium size onion
  • 1 Largetsp Tomato coriander powder
  • 1 Tsp Tomato paste Optional
  • 4-5 Green chillies
  • 1 Bay leaf
  • 1 Tsp Ginger garlic paste
  • 1 Tsp Red chilly Adjust this as per your intake
  • 1 Tsp Coriander powder
  • 1/2 Tsp Zeera powder
  • 1/2 Tsp Garam masala
  • Handful of Curry leaves
  • 1/4 Tsp Kasturi methi

Mixer- 4-5 kavaab cheeni, 3 cardamoms, 4-5 cloves, 1/4 shahzeera,

6-8 cashew nuts and 1 tbsp chironjee seeds roasted

2 tbsp soya sauce, 1 tbsp chilly sauce, 2 tbsp tomato sauce, 1 tbspn worchestor sauce

  • 6-7 Tbsp Oil
  • Salt as needed
  • 1/4 Tsp Red color Optional

Instructions

  1. Step 1: Add one tspn oil and sauté onions and tomatoes along with all the ingredients mentioned under mixer, once the onions and tomatoes are softened, grind them to fine paste adding curry leaves,green chillies, chironji and cashew

  2. Step 2: marinate the chicken with rest of the ingredients and the grounded masala and keep for 45 minutes

  3. Step 3 : take a wide pan and add remaining oil and the cook the marinated chickenfor 8-10 mins on high flame and 20 mins on low flame. Cover the pan with a foil or tight lid. At the end add kasturi methi, lemon juice and Corainder leaves.

  4. Serve with naan/roti/kaju rice.

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26Apr/18

Chicken pulau/pilaf

Chicken Recipes And More, Non Veg Curries

  • A tasty and spicy Andhra style chicken pulao!!Ingredients

    1/2 Kg Chicken

    1 cup Basmati Rice

    2 tbsp Poppy seeds (khus khus)

    2 tbsp Fresh coconut

    1 tsp Garam masala

    2-3 cardamoms,

    2-3 cinamoms

    2-3 Bay leaves

    1/2 Curd fresh curd

    2 tsp Ginger garlic paste

    5-6 Green chillies

    2-3 Big onions

    1 tsp corainder powder

    1 tsp chilly powder

    1 bunch Corainder leaves

    1 bunch mint leaves

    salt to taste

    1 cup water

    3-4 tbsp Oil/ghee

    Method-

    Marinate chicken with garam masala, salt, ginger garlic paste, mint and corainder leaves, curd and keep it aside for 40 mins.

    Soak basmati rice in water for 30 mins.

    Roast poppy seeds along with some cardamoms, cinamom in a pan. After cooling it, make it into a fine paste, to this add fresh coconut and make a thick paste

    Take thick bottomed pan, add oil, add bay leaves and solid 2-3 cardomoms, 2-3 cinamom stick one inch, once nice aroma comes out, add onions and one spoon ginger garlic paste, salt, corainder powder and cook till it turns brown, add the grounded paste and cook for sometime along with green chillies, after oil oozes out, add the marinated chicken and cook for 15 minutes. Now add soaked rice and add one cup of water. Add fresh mint and corainder leaves. Mix rice and chicken properly and cook till the water is completely soaked and the rice is cooked.

    Serve hot with raita! Enjoy!!

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26Apr/18

Arabic Chicken Fry

Chicken Recipes And More, Non Veg Curries

  • Chicken masala /Chicken fry Arabic style – simple and Lip smacking!1.Boil with chicken with water and add all masalas like ginger garlic paste, coriander powder, zeera powder, turmeric, garam masala, salt and red chilly powder
    2.cook until chicken is done and water disappears, once chicken is cooked take kadai add 3-4 table spoon oil transfer the cooked chicken along with masala and fry for 5-8 mins.
    3. Towards the end take two medium size onions and 1 capsicum, chop onions very roughly, add onions and capsicum and cook for 2 mins(dnt overcook let onion and capsicum be crispy) and add 1/2 teaspoon black pepper
    4. At the end add lots of fresh coriander leaves and best serve with khatti dal and rice
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26Apr/18

Tandoori Chicken

Chicken Recipes And More, dishes

Recipe –

Step 1 – Take big chicken leg pieces and make cuts all over the meat, make deep cuts. Take two tbspn lemon juice, salt and red chilly. Make a paste out of it, rub this paste nicely all over the chicken, specially inside the cuts we made. Leave it aside for 15-20 minutes.

Step 2 – Preparing the main marination. [for two chicken legs]

2 Tablespoon thick curd[no water] 1/2 tsp ginger paste[squeeze out the water and use] 1/2 tsp garlic paste[squeeze out the water and use] 1/2 tsp corainder powder
1 tsp kashmiri red chilly
1/2 tsp black pepper
1 tsp garam masala
1/4 tspn cumin powder
1 tsp tandoori chicken masala
1/4 cardamom powder
3 tbsp lemon juice
Salt to taste.

Make a thick paste out of all the above ingredients and marinate chicken leg pieces and place it freezer for around one hour. You can also prepare it and marinate it overnight in freezer covering in a tight ziplock packet.[the more time you marinate, the more tastier is the result!]

Step 3 – Cooking the tandoori chicken

After marinating, place it in preheated oven for around 30 minutes at 200 degree C, [In case you dont have a oven you can also fry it] once done, take some oil in a pan and sizzle it for 10-15 mins on low flame, usually when we use over, the marination is left uncooked, slightly frying in little oil, will cook that and enhances the taste as well. Thats it your home-made tandoori chicken is ready!

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