Chicken bhoona

Bhoona means stir frying, pan roasting till the liquid dries up. This Chicken dish is very simple and. Fusion using Chinese ingredient – soy sauce to get a beautiful deep colour and glaze. So here’s the recipe, I’m sure you will enjoy.

Ingredients:

Chicken legs cut in three pieces 300 grams, finely chopped ginger and garlic 1 tabsp each. 1large onion medium chopped. Stems of coriander leaves finely chopped 2tabsp. Green chilli finely chopped 3-4. Soy sauce 1tabsp. Tomato ketchup 3 tabsp. Turmeric powder 1/2 tsp, red chilli powder 1tsp, coriander cumin powder 1tsp. Sugar 1tabsp and salt to taste. Ghee 2tabsp and coriander leaves chopped for garnish.

Method:

Heat ghee in a pan, add ginger garlic, coriander stems, onions and chillies. Stir-fry on high heat. Add chicken and dry spices – turmeric, chilli, coriander cumin powder. Strifry for 3-4 mins, add soya sauce and tomato ketchup. Season with salt and sugar. Continue to stir fry till it leaves the fat. Add 1/2 cup water , cover it and let the chicken cook till tender. Once chicken is cooked dry it in high flame while you keep stir frying and pan roasting till it turns into a thick curry. Garnish with coriander leaves. Serve with simple pav or rice.

N.

Kheema Tikki

Tikkis are mostly made of potatoes, mashed, seasoned, rolled and flattened. But in non-vegetarian household like ours, kheema (mince) is a preferred option. I made these with chicken mince, so here’s my take on kheema Tikki.

Ingredients:

Chicken mince /kheema 1/2 kg, 2onions finely chopped, 4/5 green chilli chopped, finely chopped ginger and garlic 1tsp each. Red chilli powder 2tsp or more as per your spice tolerance. Turmeric powder 1/2tsp, coriander cumin powder 1tsp. Coriander leaves chopped handful. Chickpea flour/besan 2table spoon, 1 large table rice flour, salt to taste and oil for shallow frying.

If the mixture is loose add 2tabsp of poha. The above quantity make 20 tikkis.

Method:

In a mixing bowl, take kheema, add onions, chilli, ginger garlic and the dry spices – turmeric chilli and coriander cumin powder. Mix. Add the chickpea flour and rice flour, coriander leaves and salt to taste. Mix well. If the mix is runny/ loose add poha. Mix well and keep it aside for a couple of hours. Keeping it aside will soften the onions and when you fry these gives a sweet caramel taste of the onions. Heat oil in a griddle or nonstick pan. Take lemon size portion of the mix, flatten on your palms and place it on the pan. Cook till it turns golden on medium flame. Takes 7-10 mins to cook.

Serve hot with coriander/mint /tamarind chutney or with ketchup.

Another option on the go is to put these tikkis in paav and enjoy the non vegetarian version of wada paav.

N.

Chicken Pyaza

Sunday calls for some therapeutic cooking. Lovely monsoon mahol and chicken for lunch. Today made a different kind of chicken using loads of onions in different form. No curry paste, no dry masalas, just simple whole garam masala tossed in different layers of onions at different time while cooking. So here’s my take on Chicken Pyaza …

Ingredients:

Chicken legs 6 cut into 2pieces.         6 onions sliced, 3  medium onions paste and 1 cup of fried onions.  Ginger garlic paste 2tabspoon, green chilli paste (7/9 chillis), whole garam masala : 8-9 cardamom, 1 stick cinnamon, 2 tsp Shah jeera, 4-5 cloves, 15-17 black pepper, 2 piece mace( javitri), 1-2 inches of stone flower( dagad phool). Coriander cumin powder 2 tsp. Curd 2 cups mixed with 2 tabsp of sugar. Hot milk 300 ml. Salt to taste. Oil 3-4 tabsp, ghee 2-3 tabsp.

Method:

Heat oil in a heavy bottom broad and deep wok/kadhai/pan. Add chicken and fry till it changes colour on high flame. Remove the chicken in a seperate bowl. In the same oil add sliced onions , saute for 5 to 7mins. Add  whole garam masala, ginger garlic paste, chilli paste, onion paste and coriander cumin powder. Saute till onion becomes translucent and the masalas leave oil. Add curd sugar mixture and saute more till it leaves oil again. Add chicken and mix well, stir fry for 7-8 mins. The bottom masala may get burnt but don’t worry, continue to stir fry till it dries up a little. Add salt and hot milk. Add fried onions. Mix well, cover and cook for 20-25 mins till the chicken is cooked tender. Drizzle ghee and some fried onions before serving.

Enjoy with rumali roti, jeera rice.

N.