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Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels.  Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body.

Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself.  Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde  – It is a complete balanced meal!

These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry  flavoured with fenugreek or /methi  leafs, with a lick of green mint and coriander chutney,  creates a explosion of flavours and textures in your mouth. Its an experience!

INGREDIENTS :

RAGI BALLS/MUDDE:

  1. 1 Cup Ragi Flour
  2. 3 Cups Water
  3. 2 Tablespoon Ghee
  4. Salt as required
  5. 1/2 Cup Watermelon seeds

METHI CHICKEN CURRY/SAARU:

  1. 800gms – 1 Kg Chicken cut into medium pieces
  2. 3 Cardamoms
  3. 2 Cloves
  4. 2 Bayleaves
  5. 1 Teaspoon Jeera/Cumin seeds
  6. 2 Star Anise
  7. 5-6 Black Peppercorns
  8. 2 Onions
  9. 2 Tomatoes
  10. 2 Teaspoon Ginger Garlic Paste
  11. 2 Green Chillies
  12. 1/2 Cup Curd
  13. 1 Teaspoon Turmeric Powder
  14. 1 Teaspoon Jeera/Cumin Powder
  15. 1 Teaspoon Red Chilly Powder
  16. 2 Teaspoon Chicken Masala ( Readily available in grocery stores)
  17. Salt to taste
  18. 1/2 Cup Kasoori or Dry Methi/ Fenugreek Leaves
  19. 2 Tablespoon Oil
  20. Fresh Chopped Coriander for garnish

Recipe for Mint Coriander Chutney –  https://www.desispiceworld.com/cuisines/coriander-mint-chutney/

PREPARATION TIME: 1 hour 30 minutes

HOW TO PREPARE:

RAGI MUDDE :

  • Boil water in an wide mouth pan and add salt to it
  • Sprinkle 2 tablespoon of ragi flour and keep whisking, make sure no lumps are formed
  • Add rest of the ragi flour in small quantities, while stirring the mix continuously on a low flame
  • Use a wooden spoon as it requires a strong hand to whisk the flour
  • Once the flour thickens and comes together , add in ghee and keep stirring
  • Let it cook on low flame and keep stirring till ragi is cooked or until you get shine on it.
  • Take off flame and keep it covered for a couple of minutes
  • Apply little ghee on your palms and make round balls or mudde while the mix is still hot
  • Roll these balls on a plate of watermelon seeds
  • Ready to serve hot with any curry or saaru!

METHI CHICKEN CURRY/SAARU:

  • Heat oil in pressure cooker and add cardamoms, cumin seeds, cloves, peppercorns, bayleaves and star anise
  • Saute until crackling sound comes, add Onion paste and saute till its golden brown
  • Add Ginger Garlic paste and green chillies, saute until its brown
  • Add Tomato puree and keep stirring, saute until masala is dry
  • Pour in curd, mix and cook till curd releases oil
  • Sprinkle Fenugreek Leaves, Salt, Turmeric, Red Chilly Powder, Cumin powder and Chicken Masala
  • Give everything a nice mix and cook for a couple of minutes
  • Add in Chicken pieces and mix well, cover with a plate
  • Cook until Chicken releases water and is half done
  • Add water as the consistency of curry required or until all chicken pieces are dunked
  • Put the pressure cooker lid on and cook until 3 whistles.
  • Serve hot with fresh coriander leaves as garnish and enjoy with any Indian faltbread, Idlis or Ragi Mudde.

 

Nutrition Facts
Serving Size
Servings Per Container 3

Amount Per Serving
Calories 388.8 Calories from Fat 162.9
% Daily Value*
Total Fat 18.1g 28%
Saturated Fat 8.3g 42%
Trans Fat 8.6g
Cholesterol 23.3mg 8%
Sodium 68.2mg 3%
Total Carbohydrate 50.6g 17%
Dietary Fiber 2.4g 10%
Sugars 0.0g
Protein 9.6g 19%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 509.5 Calories from Fat 299.7
% Daily Value*
Total Fat 33.3g 51%
Saturated Fat 7.9g 40%
Trans Fat 19.5g
Cholesterol 152.5mg 51%
Sodium 446.1mg 19%
Total Carbohydrate 11.1g 4%
Dietary Fiber 2.2g 9%
Sugars 4.5g
Protein 39.3g 79%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

 

 

 

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 193.5 Calories from Fat 69.3
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 0.7g 4%
Trans Fat 4.3g
Cholesterol 45.8mg 15%
Sodium 187.1mg 8%
Total Carbohydrate 7.6g 3%
Dietary Fiber 2.2g 9%
Sugars 2.8g
Protein 23.2g 46%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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
Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 165.4 Calories from Fat 25.2
% Daily Value*
Total Fat 2.8g 4%
Saturated Fat 1.4g 7%
Trans Fat 1.1g
Cholesterol 17.7mg 6%
Sodium 129.6mg 5%
Total Carbohydrate 25.5g 9%
Dietary Fiber 2.9g 12%
Sugars 6.4g
Protein 10.0g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken Teriyaki is from Japanese Cuisine and is a super easy recipe which hardly takes 15 minutes. Japanese Cuisine has a variety of gastronomical delights to offer. One of them being the Teriyaki Sauce. Teriyaki is a cooking method in japanese cuisine in which food is grilled, broiled or glazed. “Teri” means the glaze or shine on the food and “Yaki” means the cooking method – Grill or broil.

Chicken cooked in Teriyaki sauce is quick and makes awesome snacks for dinner parties and celebrations. Kids love this recipe as it has a little sweet taste.

INGREDIENTS:

  1. 6-8 Chicken Drumsticks
  2. 1 Cup Pineapple Juice
  3. 1/4 Cup Honey
  4. 2 Tablespoon Soya Sauce
  5. 1 Tablespoon Apple Cider Vinegar
  6. 4-5 Garlic Cloves
  7. 1 Tablespoon Sesame Oil
  8. 1/4 Cup Spring Onions (Optional)
  9. 1/4 Cup Toasted Sesame Seeds
  10. Salt to taste
  11. Black Pepper to taste

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:

  • Wash the Chicken and cut slits on the Chicken drumsticks
  • Prepare Marination –
  • In a bowl add Pineapple juice, half sesame oil, Apple Cider Vinegar, Honey, Soya Sauce, Salt and Pepper, Mix well
  • Add the Chicken Drumsticks to the marinate and marinate for 1 hour
  • In a deep Wok, heat rest of the sesame oil and saute finely chopped garlic
  • Take the Chicken out of marination and put in wok for searing
  • Cook well till the chicken seems to change color and all juices get locked inside
  • Keep adding the liquid marinade and keep cooking till chicken is done
  • Due to the sugar content in the last the sauce becomes sticky and sticks to the chicken.
  • When chicken is cooked and all liquid evaporated, take the chicken out on serving dish
  • Sprinkle Toasted Sesame seeds (white) as garnish and Spring Onions.
  • Serve hot as nice wintry snack or with rice as teriyaki rice bowl
  • To serve with rice leave a little liquid to serve as teriyaki sauce in the end

 

INGREDIENTS:

 

 

 

 

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

This is a Moroccan Chicken tagine inspired stew. The traditional tagine is made using preserved lemons and slow cooked for hours to yield a rich gooey texture. This is a much faster pressure cooked version in an Instapot, but you can also slow cook the recipe if you have the time to spare, either in an oven or in a slow cooker. Not too spicy, but infused with flavors of saffron and lemon, modified a little from the original, this stew is perfect easy comfort food. Serve over a bed of couscous or white rice or wipe it off the plate with some fresh Naan 🙂

Ingredients:
For the marinade:

  1. 1 tablespoon ginger garlic paste
  2. 1 tablespoon olive oil
  3. Juice of half a lemon
  4. Salt and paprika to taste

For the stew:

  1. 1½ pounds (or 750 gms) Chicken pieces/ cubes
  2. 2 Bay leaves
  3. 1 Star anise
  4. 4-5 Black Peppercorns
  5. 1 Tablespoon Butter or ghee
  6. 1 Tablespoon Ginger Garlic paste
  7. 2 medium Onions finely chopped or as a paste
  8. 1 cup chopped Tomatoes or tomato sauce
  9. 2 Tablespoons Tomato paste
  10. 1 cup chopped Carrots and green Peas
  11. 6-8 small Potatoes cubed or one large potato cubed
  12. ½ cup Olives
  13. 1 Teaspoon ground Ginger
  14. ¼ Teaspoon Paprika or Red Chili powder (adjust to your spice level, red pepper flakes work great also)
  15. 1 heaping tablespoon Cumin powder or 2 level tablespoons
  16. ½ Teaspoon Coriander powder
  17. ½ Teaspoon Turmeric powder
  18. ½ Teaspoon Cinnamon powder
  19. Few Saffron threads crushed
  20. Lemon zest from one lemon. I like this stew lemony so use the zest of another lemon if you need it
  21. Handful of parsley or cilantro
  22. 2 cups Chicken broth or stock
  23. Salt to taste

Preparation time:  About an hour

How to Prepare:

  • Mix the marinade and coat the chicken generously with it. Marinate for at least 4-6 hours or overnight.
  • Heat a heavy pan, spray with olive oil. Add chicken and cook for a minute on each side if the chicken pieces are small or 3 mins on each side if you are using large pieces/ thighs. Remove chicken and set aside.
  • Add butter/ ghee in the pan. Add the bay leaf, star anise, and peppercorns. Let that infuse for a minute. Add the onions. Fry until the onions start to brown. Add ginger garlic paste. Cook for a min, then add the tomatoes, tomato paste, all the vegetables. Cook for a 4-5 minutes. Now add all the spices. Add the chicken. Cook for another minute. Transfer everything to the cooker or Instapot (you can also do all the steps above directly in the cooker). Add the chicken broth. Pressure cook for 15 mins. Let the steam vent naturally.
  • Add chopped parsley and more lemon zest right before serving. I like to taste the olives and lemon, so I added more of both right before serving.

INGREDIENTS:

  1. 2 Packets Maggie
  2. 4-5 Plain Chicken Sausages
  3. 1/2 Cup Peas
  4. 1 Onion Chopped
  5. Salt to taste
  6. 1/4 Teaspoon Black Pepper
  7. Fresh Coriander Chopped
  8. 1 Tablespoon Oil

PREPARATION TIME: 10 Minutes

HOW TO PREPARE :

  • In wok heat oil and saute onions till translucent
  • Add in Peas and saute for a minute
  • Add in Chopped sausages and saute for few minutes
  • Sprinkle the maggie masala on the onions
  • Add 3 cups of water and mix everything
  • Add in maggie and let it cook till it gets soft
  • Sprinkle salt and pepper according to taste
  • Mix all well, cover and cook till done
  • Serve hot and garnish with fresh chopped coriander

To watch video click on the link below –