Chicken Razala

This Eid, I wanted to celebrate it in a special and yummy wat so I made a special Bengali chicken dish with a Mughlai influence in it.

Ingridients:
1. Chicken
2. Curd
3. Dry red chilly
4. Bey Leave
5. Poppy Seeds
6. Onion paste(done in grinder)
7. Ginger Garlic Paste(done in grinder)
8. Cashews
9. Garam Masala, Zeera and Coriander Powder
10. Oil and Ghee
11. Salt and Sugar


1. In a bowl place the chicken pieces and add oil, garam masala,zeera, coriander powder,onion paste,ginger garlic paste,salt and a little sugar. Mix it well and keep it aside for atleast 30 min.

 

2. Grind the cashews and poppy seeds togather into a paste.

 3. In cup, pour in the curd;add a little salt and sugar and beat it well to make it smooth.

4. In a pan, heat a ghee and add dry chilly and the bey leaf. Fry it for few seconds.

 

5. Add to it the marinated chicken and continue frying and steering untill you see the oil seperating.

 

 

 6. Pour in the poppy seed and cashew paste and mix it well.

 

7. Now pour in the beated curd into it and continue steering until it is mixed evenly.

 

 



8. Put the gas in a medium flame and cook the dish covered for sometime till you feel the chicken is done and the gravy is thicken.

 

 

9. Once you achieve the required consistancy, off the gas and garnish it with ghee and fresh coriander if required.

 

 

Eid Special Chicken Razala is ready to be served with zeera rice.

 

 



 

 

 





Chicken Liver Dry

Yesterday, I posted about a simple chicken dish which quick and easy to make and enough for me and my room-mate to have it in Dinner. I also mentioned that, which the pack of chicken we get some liver pieces which I usually save it for next day(Obviously kept in deep freezer) to make yet another spicy dish to have with hot rotis.

So let me share how to go about making it. For this the things you need are:
1. Chicken Liver
2. Ginger Garlic Paste
3. Termaric, Red Chilly or Black Papper, Garam Masala, Chicken Masala(optional), Coriander Powder.
4. Salt
5. Little bit of Sugar
7. Mustard Oil
8. Cumin and Black Mustard Seeds
9. Curry Leave(optional)
10. Coriander Leaves.
11. Tomatoes
12. Green Chilly
13. Onions

Cut the liver in small pieces and wash it properly. Mix it with Ginger Garlic Paste, all dry masala, salt and little bit of suger. Keep it aside for sometime.

 

 

 

In a pan, heat oil and add some cumin and mustard seeds and let it crackle. You can add few curry leave if you wish to.

Add the chopped onions and green chilly and fry till the onion is golden brown.

After the onions are turned brown, add the marinated liver to it and fry it properly till the oil starts seperating from the masala.

Now add the chopped tomatoes(you can used tomato puree too) and cook it the tomatoes get softer and mingles with the masala.

Add a little bit of water to it so that the masala and the liver gets cooked will. Keep steering regularly till all the water drys up and oil is seen around the liver.

Reduce the water and make it dry up and fry for some more time till you feel its done.
Lastly, add the coriander leaves and mix it well. Your Chicken Liver fry is ready to be served with hot rotis.

Do try it in your kitchen. Its really fast and tasty dish. Let me know how was it.

Happy Cooking!!!

Quicky Chicken Curry

Since the day Godrej Real Good Chicken @ Rs. 48 was introduced, me and my room-mate started having it regularly, atleast 2-3 times a week. Along with the chicken it also has Chicken liver added to it which I use to make a spicy liver fry the next day to have it with hot rotis.

There are a variaty of Chicken recipes but today I am sharing the simplest dish which can be made very fast with minimum ingredients and still becomes awesome.

So go and get a pack of real good chicken @ Rs.48 (perfect for two). Lets get started.

1. Chicken (Real Good Chicken @ 48)
2. Ginger Garlic Paste
3. Onions
4. Tomatoes
5. Cumin(Jerra),Coriander(Dhanya) Termaric(Haldi),Red Chilly Powder
6. Garam Masala and Chicken Masala
7. Mustard Oil
8. Salt
9.Sugar

Wash the chicken properly first. In a bowl, place the chicken pieces and add ginger garlic paste, all dry masala,oil, salt and a little sugar. Sugar is added to equalize all the heavy masala and also helps in making the chicken tender. Mix it well. You can keep it aside for sometime(recommended) so that all ingredients get into the chicken pieces or can start cooking instantly.

 

 

 

Heat the remaining oil in a wok and start frying the chopped onions till it gets golden brown.

Now add the marinated chicken into it and continue frying. Fry it well till you feel the chicken is tender and the oil starts seperating from the masala.

 

 

 

Add the chopped tomatoes to it and continue frying till the tomatoes becomes soft and mixes well with the masala.

 

 

Now add some water to make the gravy and cook it by covering it.

 

 

 

Regularly steer the gravy and cook it the gravy is reduced and becomes a bit thick. You can keep the quantity of gravy as you wish.

You need more gravy if you are having with rice or reduce the gravy good enough to have it with rotis.