Posted by Sudeshna on August 18, 2008
India’s Independence Day, and everybody home. I was all in a mood to enjoy the day, cooking, eating and of course having fun. I started preparing for a nice and heavy lunch for the day. The menu today consisted of a lot many items, to celebrate the 61st year of our independence. So, the first thing that came to mind of was definitely any chicken preparation. Chicken had always been the way of celebrating, and today was no exception at all.
Sending it to Curry Mela hosted by Srivalli.
Chicken (Murgi): 1 kg
Onion (Peyaj): 4 medium sizes
Garlic (Rasun): 10 /12 cloves
Ginger (Aada): 2gms
Ginger-garlic paste (Aada-rasun bata): 3 tablespoons
Green cardamom (Choto Elaichi): 3 or 4
Cloves (Labango): 5 or 6
Cinnamon (daar chini): 2 1inch sizes
Bay leaf (Tej pata): 2
Turmeric powder (Halud guro): 1 teaspoon
Chilli powder (Sukhno Lankar guro): 2 teaspoons
Salt to taste.
In place of separately adding cloves, cardamom you can just add garam masala (not powder)
- Wash the chicken well.
- Slice one onion into four halves.
- In a deep pan take 3 or 4 cloves of garlic, julienne ginger, the onion, 2 tomatoes along with the chicken and cover it with water.
- Boil the chicken till it is tender.
- Julienne the rest of the onions.
- Heat oil in a wok. Add onion, garlic cloves, ginger-garlic paste and gota garam masal. Sauté till the onions become brown.
- Add turmeric powder, chili powder, the boiled tomatoes and salt.
- Fry for a minute and drop in the boiled chicken to the fry spices.
- Mix the spices with the chicken well and then add the chicken stock already made.
- Cook till the gravy thickens and serve with rice, roti or paratha.
Ready to serve Chicken-do-peyaja
Enjoy the Chicken-do-peyaja. Catch you soon, till then happy cooking and happy eating.
Sending this to Theme for the Month of September – Chicken on Srivalli‘s blog.
Posted in Chicken | Tagged: bangla chicken, bangla ranna, chicken and onion, chicken in onion gravy, chicken spicy, chicken with potato, chnicken, jhal murgi, murgi, peyaj and murgi | 5 Comments »
Posted by Sudeshna on April 20, 2008
This is a new style of chicken I cooked a few days ago. It was absolutely experimental, but it turned out to be good. So posting it in this blog.
Chicken (murgi): 1kg
Onions (peyaj): 5 medium sized ones
Tomato: 2 medium sized
Potato (aalu): 4 pieces
Mustard oil (sarser tel): 4 tablespoon
Ginger garlic paste (aada-rasun baata): 2 tea-spoons
Garlic (rasun): 4/5 cubes
Turmeric powder (haluder guro): 1 tea-spoon
Chilli powder (sukno lankar guro): 2 tea-spoons
Kasuri methi: 2 tea-spoons
Salt to taste
· Wash the chicken well. Take chicken, two onion cut into halves, tomatoes, 1 tea-spoon of ginger and garlic, and water to cover the chicken in a deep bowl. Boil the chicken; keep aside the boiled chicken and onions. Keep the chicken stock apart.
· In a kadai, pour the mustard oil and heat it. Add the diced potatoes and fry. Keep the potatoes aside after they become golden brown.
· Add diced onions in the oil and fry for 1 or 2 mins. Add garlic ginger paste and the garlic cubes and fry one more minute. To the fried spice add chicken and the boiled onions. Add the stock along with the turmeric and chilli powder. Cook for 7 minutes with a lid over the kadai. Add the fried potatoes.
· Check if the chicken has softened, add more stock if required.
· Add crushed kasuri methi and cook for 1 minute.
· Serve hot with rice, roti , paratha.
Posted in Chicken | Tagged: bangali ranna, bengali, Chicken, murgi, murgir mansho, non-veg | 2 Comments »