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Chicken with spinach is a comforting, low calorie, high protein curry with lots of earthiness from freshly chopped spinach. This chicken spinach curry is packed with nutrients and  is a healthy food for proper hair, skin and blood.Spinach is high in iron and is a superfood to increase haemoglobin in the body. This chicken curry is packed with iron, vitamins, mineral and other vital nutrients.

INGREDIENTS:

  1. 500 gms Chicken Breasts diced
  2. 2 Cups Chopped fresh Spinach
  3. 1 Onion
  4. 1 Tomato  Puree
  5. 1 Teaspoon Ginger Garlic Paste
  6. 1 Green Chilly
  7. 2 Tablespoon Oil
  8. 3 Cloves
  9. 1 Bay Leaf
  10. 2 Dried Red Chillies
  11. 3 Green Cardamom
  12. 1 Teaspoon Kasoori Methi
  13. 1 Teaspoon Turmeric
  14. 1/2 Teaspoon Red Chilly Powder
  15. 1/2 Teaspoon Cumin Powder
  16. 1/2 Teaspoon Garam Masala
  17. 1/2 Teaspoon Coriander Powder
  18. 1 Teaspoon Chicken Masala Powder
  19. Salt to taste
  20. 1/2 Cup Milk
  21. Fresh Coriander Chopped

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • In a pan, heat oil and crackle Cumin, Bay leaf, Cardamom and Dry Red Chillies
  • Saute Ginger Garlic paste and add sliced onions, saute till onions are brown
  • Add tomato paste, Green Chilly, Salt, red chilli powder and turmeric powder, saute till it forms a thick paste
  • Add diced Chicken and saute till the colour changes and chicken releases water
  • Add Kasoori Methi, Garam Masala, coriander powder, cumin powder and chicken Masala
  • Cook until all water dries up and chicken turns brown
  • Add Milk and little water, mix well, and let it boil
  • Throw in Chopped spinach and give it a boil until you achieve the right consistency
  • Serve hot with fresh chopped coriander as garnish

 

 

 

Chicken breasts being lean meat and easy to cook, becomes the most popular chicken cut. There are so many options or varieties in which chicken can be cooked in a simple yet healthy manner. Chicken is an excellent source of protein, B vitamins and minerals.

This continental recipe is easy to cook, low in fat, low on spices and healthy, as it comes under the balanced food category. Chicken stew  is a perfect amalgamation of chicken, rice and veggies for nourishment and health. For Keto option rice can be taken off.

INGREDIENTS:

  1. 2 Chicken Breasts
  2. 1 Cup Basmati Rice
  3. 1 Tablespoon Butter
  4. 1 Onion
  5. 6 Garlic Cloves
  6. 2 Teaspoon All Purpose Flour
  7. 2 Cups Milk
  8. 1 Cup Broccoli florets
  9. 1/2 Cup Carrots
  10. 1/2 Cup Corn Kernels
  11. 1/2 Cup Beans
  12. 1 Chicken Stock Cube
  13. 1/4 Cup Green Onion
  14. Fresh Cilantro
  15. 1 Teaspoon Cumin Powder
  16. Salt to taste
  17. Black Pepper to taste
  18. Water as required

PREPARATION TIME: 40 minutes

HOW TO PREPARE:

  • Wash and chop all Vegetables and keep aside
  • Wash and dice the Chicken breasts and keep aside
  • Heat up butter in a pan and saute finely chopped Garlic until golden brown
  • Throw in the chopped Onion and saute until a little brown
  • Add in Chicken pieces and saute for a few minutes
  • Sprinkle all purpose Flour and mix well, saute till the flour looks completely cooked
  • Add in Basmati Rice, chopped Carrots and Beans and mix well, cook for a minute
  • In a separate bowl mix Chicken stock cube in little hot water
  • Pour in Milk, soup cube water and plain water(as required),  give it a whisk, Let it cook on simmer
  • Add in Broccoli florets, Corn Kernels, Chopped Green Onions and Cilantro
  • Sprinkle Cumin powder, Black Pepper and salt. Keep on simmer till Rice is soft and done
  • Adjust Salt and Water as required.
  • Serve hot in soup bowls! Perfect for light dinner meals

Mushroom Tikka Masala is a Mughlai or North Indian Curry which has grilled or sauteed marinated Mushrooms. Mushrooms are marinated in Tikka Masala batter and then grilled till golden in colour. The curry is the similar to the world famous Indian recipe’s curry – The Butter Chicken! This Rich, Creamy Punjabi recipe will make you salivate for more. The Mushrooms are soft and just melt in your mouth.

INGREDIENTS:

FOR MUSHROOM MARINATION:

  1. 250 gms Mushroom
  2. 6 Teaspoon Thick Curd
  3. 1/2 Teaspoon Garam Masala
  4. 1/2 Teaspoon Chaat Masala
  5. 1/2 Teaspoon Jeera Powder
  6. 1 Teaspoon Red Chilly Powder
  7. 1/8 Teaspoon Turmeric Powder
  8. 1 Lemon Juice
  9. 1 1/2 Teaspoon Ginger Garlic Paste
  10. 1/2 Teaspoon Ajwain ( Carom Seeds)
  11. 1 Tablespoon Besan (Gram Flour)
  12. 1 Tablespoon Oil
  13. 1/2 Teaspoon Black Salt
  14. Salt to taste

FOR MUSHROOM TIKKA MASALA CURRY

  1. 1/2 Cup Onions Finely Chopped
  2. 1 Teaspoon Ginger Garlic Paste
  3. 3 Tomatoes
  4. 10 Cashewnuts
  5. 1/2 Capsicum
  6. 1 Tablespoon Dry Fenugreek ( Kasuri Methi)
  7. 1 – 2 Green Chillies
  8. 1/4 Teaspoon Turmeric Powder
  9. 1/2 Teaspoon Jeera Powder
  10. 1/2 Teaspoon Garam Masala
  11. 1/2 Teaspoon Red Chilly Powder
  12. 1/2 Teaspoon Coriander Powder
  13. 3 Tablespoon Low fat Cream
  14. 1 Tablespoon Oil
  15. Salt to taste
  16. Mint or Coriander fresh Leaves for Garnish

PREPARATION TIME: 1 Hour 45 Minutes

HOW TO PREPARE:

MARINATE MUSHROOMS:

  • Wash and pat dry the mushrooms and keep them in a bowl
  • Add Ajwain, Curd, Besan and ginger garlic paste and mix with light hands
  • Add Turmeric, Garam Masala, Chaat Masala, Red Chilly and mix gently
  • Pour in Lemon Juice, Oil and both the salts
  • Mix till Mushrooms are evenly coated with batter
  • Refrigerate for an 1 hour to marinate

MUSHROOM TIKKA MASALA CURRY:

  • Grill the Mushrooms or Pan fry them till golden brown and keep them aside or can be served as snacks
  • Was the Tomatoes and Make a Tomato and Cashewnut paste and keep aside
  • In a wok, Heat oil and add chopped Onions, saute till light golden
  • Add Ginger Garlic paste and cook for 2-3 minutes
  • Add Chopped Capsicum, Green chillies, stir and saute for a minute
  • Add Garam Masala, Salt, Red chilly, Jeera Powder, Dry Fenugreek Leaves and Coriander Powder
  • Add little splash of water to take out maximum flavour from dry spices
  • Add the Tomato and Cashewnut paste and cook it further for few minutes
  • Add Salt as required and add 1 Cup water, stir and boil for 3-4 minutes
  • Add the Grilled Mushrooms and mix well, cook for 2-3 minutes
  • Finally pour in Cream and give it a final boil, take off flame
  • Serve hot with Parathas, Naans, or Phulkas, Garnished with fresh Coriander or Mint Leaves.

INGREDIENTS:

  1. 800 gms Chicken
  2. 1/2 Cup Cream
  3. 4 Tablespoon Tomato Puree
  4. 1/2 Cup Tomatoes
  5. Fresh Coriander Leaves
  6. Fresh Mint Leaves
  7. Salt to taste
  8. Black Pepper to taste

FOR MARINADE:

  1. 1 Cup Curd / Yogurt
  2. 2 Teaspoon Ginger Garlic paste
  3. 2 Green Chillies
  4. 3 Teaspoon Lemon Juice
  5. 1/4 Teaspoon Cinnamon Powder
  6. 1 Teaspoon Coriander Powder
  7. 1/2 Teaspoon Garam Masala
  8. 1/2 Jeera / Cumin Powder
  9. 1/2 Kashmiri Red Chilli Powder
  10. Salt to taste
  11. Black Pepper to taste

PREPARATION TIME: 1 Hour 30 minutes

HOW TO PREPARE:

  • Wash Chicken properly, make slits on chicken and keep it in a bowl
  • Add Curd, Ginger Garlic paste, and Lemon juice
  • Add Salt, Pepper, Garam Masala, Jeera powder, Red Chilli Powder,
  • Add split Green Chillies, Coriander Powder and Cinnamon powder, Mix well
  • Marinate it for 1-2 hour and keep it in fridge
  • After 1 -2 hours, Add the marinated chicken to a wok
  • Cook the Chicken till the oil seperates and marinate gets dry
  • Cook till the Chicken turns a little golden in color
  • Add Cream and mix properly, Sprinkle Salt and Black pepper
  • After a boil add tomato puree, Chopped tomatoes and let it simmer for 10 mins
  • Add in water as required and boil till the gravy thickens
  • Sprinkle Fresh Coriander and Fresh Mint and mix well
  • Serve hot with chapatis, nan or any bread