Chicken Kheema (Minced Chicken)

Requires very basic ingredients, quick and easy to prepare. Can be had with rice or chapathi/roti. You can also make chicken puffs/samosas.

Ingredients
Minced Chicken - 1 Lb
Onions - 2 medium, finely chopped
Turmeric - 1 tsp
Red chillie powder - 2 tsp
Salt to taste
Masala powder - 2 tsp
Fennel seeds powder - 2 tsp
Coriander leaves - 3 tbsp, finely chopped
Mint leaves - 1 tbsp, finely chopped
Oil - 4 tbsp

For seasoning/popu/tadka :
Cloves (lavang) - 6, crushed
Cardamom pods - 4, crushed
Cumin seeds - 1/2 tsp
Dired red chillies - 2, tear and deseed
Garlic - 3 cloves, minced
Ginger - 1/2" piece, chopped
Curry leaves - sprig

Method

1. Heat oil in a saucepan, toss in the seasoning ingredients in the order mentioned above, let fry for a minute.
2. Add chopped onion, sprinkle little salt and turmeric. Cover the pan, let cook until onion turns translucent.
3. Add minced chicken and break apart with a wooden spatula
4. Season with salt, cover and cook for 10-12 minutes
5. Toss in masala, fennel and red chillie powders, mix well 
6. Cook uncovered until all liquid evaporates. (Minced chicken cooks quickly)
7. Adjust salt, add chopped coriander and mint, and turn the heat off

Chicken Biryani

The most scrumptious Chicken Biryani you have ever had!! Try it out and you would find yourself making this more often! Well, provided you have the time & patience - Yes, you need lots of them!!

A caution though; all the cloves, red chillies & green chillies add a lot of spice & heat! When I say lots, I mean LOTS!! You would feel the heat at the back of your throat, for a long time....

This recipe is a three step process.
Step 1 : Make the curry
Step 2 : Cook the biryani rice
Step 3 : Layer the rice & curry and steam

Step 1 - Method
3 Lbs chicken (I use whole chicken - remove skin, cut & clean)

For onion/masala paste, grind the following together
1 big onion & 1 medium onion, roughly chopped
3 tsp each, coriander seeds & fennel seeds
1 tsp cumin seeds
1 tsp poppy seed powder
4 garlic cloves
5 cloves (lavang)
3 cardamom (elaichi), skin peeled
1” piece of cinnamon (dalchini)
1” piece of ginger
Less than ¼ tsp nutmeg (jajikaya), crushed
Less than ¼ tsp mace (japatri), crushed

For seasoning:
2 dried red chillies, broken into pieces
4 cloves (lavang)
curry leaves

turmeric, salt, red chillie powder – to taste
coriander leaves, chopped
3 tbsp oil (or more, as required)
water, as required

• Place chicken pieces in a heated pan, add 1/2 tsp turmeric, 1tsp salt, 1 tsp red chillie powder. Mix well & let most of the liquid evaporate. Set chicken pieces aside
• Heat oil in a huge pan, add seasoning ingredients… reduce heat and add onion/masala paste
• Add turmeric, salt, mix & reduce the heat to slightly below medium. Cover & let fry until the paste loses its raw smell, takes some time.
• Add red chillie powder, mix well and add 4-5 cups water, Increase heat to medium
• Add chicken pieces, cover & cook until done
• Remove the lid, let all liquid evaporate, stir in chopped coriander leaves
• When done, you will see less gravy and more chicken pieces
  

Step 2 - Method
4 cups Basmati rice (lightly washed & drained)
7-8 cups water to cook the rice (use less or more water as per your preference)

For seasoning:
3 tbsp oil (or more, as required)
8 cloves (lavang), coarse powder
5 cardamom (elaichi), slightly crushed
5 dried red chillies, broken into pieces
4-6 dried Bay leaves
4 small onions, thinly sliced (lengthwise)
6 garlic cloves, minced
3 tsp finely chopped ginger or 2 tsp ginger paste
15-20 curry leaves

Turmeric & salt, to taste
5 green chillies, slit lengthwise
Biryani masala powder to taste

• Start electric rice cooker on ‘Cooking’, add 3 tbsp oil
• When the oil is hot, add the seasoning ingredients, in the order listed above
• Fry until onions turn translucent
• Add washed & drained rice, turmeric, salt, green chillies & biryani masala powder
• Lightly mix & fry rice for 5-10 minutes, making sure the rice doesn’t break apart
• Add water, cover & cook until done
• When done, remove the lid & wait for 5-10 minutes
• Remove the rice into a large bowl or tray
  

Step 3 - Ingredients & Method
Curry from Step 1
Biryani Rice from Step 2
2 pinches of orange food color - mix in 4 tsp water, in a small bowl
2-3 cups of chopped coriander leaves
An oven safe, large tray or aluminium foil tray (for layering)
Melted butter to apply to the inside of the tray

• Apply a little butter on the bottom and all sides of the large tray
• Start layering in the following order:
  - spread biryani rice (an even spread)
  - sprinkle food color
  - layer chicken pieces (while layering chicken, make sure not to add too much gravy)
  - sprinkle chopped coriander leaves
• Start another layer, in the same order as above and continue until you finish the entire rice & curry
• Make sure you finish the top layer with rice
• Cover the tray with aluminium foil, steam for 8-10 minutes in a 250 degree preheated oven
• Remove from the oven, uncover & let sit for 10-15 minutes
• Mix lightly and transfer to a serving dish

You have the most delicious chicken biryani, ready to be eaten! Enjoy !!

Chicken

A simple chicken curry - Mom's recipe! Good with plain rice or fried rice.

Recipe

1 Lb chicken, diced (I used boneless, skinless)

For onion/masala paste, grind the following together
1 big onion, roughly chopped
1 tbsp each, coriander seeds & fennel seeds
½ tbsp cumin seeds
1 tsp poppy seed powder
3 garlic cloves
½” ginger piece

For seasoning:
2 dried red chillies, broken into pieces
4 cloves (lavang) slightly crushed
curry leaves

turmeric, salt, red chillie powder – to taste
coriander leaves, chopped
3 tbsp oil (or more, as required)
water, as required

• Place chicken pieces in a heated pan, add ¼ tsp turmeric, ½ tsp salt, ½ tsp red chillie powder. Mix well & let all the liquid evaporate. Set chicken pieces aside
• Heat oil in a pan, add seasoning ingredients… reduce heat and add onion/masala paste
• Add turmeric, salt & let fry until the paste loses its raw smell
• Add red chillie powder, mix well and add 2-3 cups water
• Add chicken pieces, cover & cook until done
• Remove the lid, let all liquid evaporate, stir in chopped coriander leaves

Chicken Makhani

Chicken, onions, tomatoes, spices & cream is all that takes, to make this dish delectable. Try it out, and your family & friends would be asking for more!

Recipe

1 Lb chicken - cubed (boneless, skinless)

1 medium size tomato (diced) & 3 tspns. tomato paste

2 medium size onions

2 tsp coriander seeds

2 tsp fennel seeds

1/2 tsp cumin seeds

1 tsp poppy seed powder

a small piece of ginger

4 garlic cloves

3 green chillies (slit lengthwise)

3 cloves (lavang) & 1/4 tsp cumin seeds - for seasoning

6 curry leaves

turmeric, red chillie powder, salt to taste

mint & coriander leaves

2 tbsp oil

2 cups water

3 tbsp cream

Put a saucepan on medium heat and add chicken pieces, 1/4 tsp turmeric, 1/2 tsp each, salt & red chillie powder. Mix and let the water evaporate.... during this process the chicken is half cooked. Turn the stove off, set the chicken pieces aside.

Grind onions alongwith coriander seeds, fennel, cumin, poppy seed powder, ginger, garlic - make a smooth paste. Heat a saucepan, add oil & add seasoning of cloves, cumin seeds, curry leaves. Add onion paste & fry until the paste loses its raw smell. Add tomato pieces, tomato paste, salt, turmeric, mix well, cover & cook until the tomato turns soft. Add chillie powder, water & chicken pieces and let cook on medium heat, until all the water evaporates. At this point, add green chillies and cream, mix well. Adjust salt, turn the stove off and add mint & coriander leaves. This delectable dish can be enjoyed with plain rice, fried rice, rotis.