Sunday, August 19, 2007

Chicken Little :)

Indian-style Chilli Chicken (makes 3 servings)


Chicken cut into small pieces - 15 pieces
Onion - 1 large sliced
Green chilli - 4, cut into halves length-wise
Egg - 1 beaten
Soya sauce - 2 tbsp
Worchestire Sauce - 1 tbsp
Tomato Sauce - 3 tbsp
Canola Oil - 1.5 tbsp
Salt - 1 tbsp, as per taste
Ajinomoto - a pinch (optional)

Step 1

Mix all the ingredients together and let it marinade for 1 hr.

Step 2

Cook the above marinaded mixture on High heat. Till all the water being released by the chicken has evaporated. Continue cooking on Medium heat till the oil separates. Add a pinch of ajinomoto (optional). Enjoy with fried rice or jeera rice! :) Pic below with jeera rice.

Chicken Curry (makes 6 servings)


Chicken - 40 small pieces
Canola Oil - 2 tsp
Large Onion - 1
Ginger - 3 inches
Garlic - 3 cloves
Tomato - 1
Curry Powder - 2 tbsp
Large Potato - 1 cubed
Garam Masala - 1 tsp

Tempering Ingredients

Cinnamon stick - 1
Cloves - 4
Cardamom - 4
Dry Bay Leaf - 2

Marinade Ingredients

Turmeric Powder - 3 tsp
Chilli Powder - 2 tsp
Sweet Paprika Powder - 1 tsp (I used McCormick's brand)
Garam Masala - 2 tsp
Coriander Powder - 2 tsp

Salt - 1 tbsp, as per taste

Step 1

Mix all the marinade ingredients with the chicken and let it marinade for 1 hr.

Step 2

Heat canola oil. Temper the oil with cinnamon, cloves, cardamom, dry bay leaf. Add one large onion cut into thin slices. Let it cook till it turns golden brown. Then add ginger-garlic paste and let it cook. Once the ginger-garlic paste is cooked in the mixture, add tomato sliced thin with curry powder. After the tomato breaks and oil starts separating, add the marinaded chicken with the cubed potato. Cook on High heat so that all the water released by the chicken evaporates. When the oil separates, garnish with garam masala and/or fresh minced coriander leaves.

White Karahi Chicken Curry (makes 5 servings)

Shan is one of my favoritestest :) brand of spices. The Chicken White Karahi Mix is one of my favourite. An easy dish to prepare quickly without requiring lot of ingredients/spices. If you don't prefer too spicy food, you will like this. I prepared this recently for a team potluck event at work. Everyone is safe and sound! Note particular stress on "everyone" :)


Chicken - 5 boneless skinless chicken thigh (1 packet)
Dry Bay Leaf - 1
Sugar - a pinch
Cumin seeds - a pinch
Small onion - 1
Coriander powder - 1 tsp
Canola oil - 1 tsp

Marinade ingredients

Shan Chicken White Karahi Mix - 1/2 pack
Yogurt - 4 tbsp
Fresh Ginger paste - 1 tbsp

Garnish ingredients

Yellow Pepper - 1
Salt, Pepper - as per taste

Step 1

Marinade chicken thigh cut into cubes with 1/2 packet Shan Chicken White Karahi Mix, yogurt and fresh ginger paste. Leave it aside for 30 mins.

Step 2

Heat oil. Add sugar, cumin seeds and dry bay leaf. Let the cumin seed roast. Then add thinly sliced onion. When the onion turns golden-brown, add coriander powder. Cook covered on Medium-Low heat till the chicken is cooked for approximately 35 mins. Increase the heat to high and cook till the oil separates. This takes approximately 15 mins.

Step 3

Fry yellow pepper with few drops of oil. Add black pepper and salt as per taste. Use this to garnish the chicken. Enjoy with Naan or Roti!

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