Chicken Malai Curry |

The Chicken Malai Curry recipe is a mouth watering chicken recipe that is indigenous to India. It is relished on occasions. It is also served to special guests. The aromatic chicken malai curry is worth tasting. The coconut milk, lemon juice and chicken work as trio that is sure to tempt you. Check out now.

Prep time: 10 min
Cook time: 45 min
Serves: 2

Ingredients

  • 1 kg chicken pieces
  • 3 cups thin coconut milk
  • 2 onions 2 cloves of garlic
  • ½ bowl butter or desi ghee
  • 2 tsp fresh lime juice

Curry Ingredients

  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground mustard
  • ½ tsp red chili powder
  • ½ tsp ground ginger
  • Salt

Method

Melt and heat ghee or butter in a pan. Saute onion and garlic till they turn tender. Combine the ingredients of curry mixture and mix them well. Add coconut milk and lemon juice. Do not cover the pan. Simmer it for 40 minutes. Check if the sauce begins to sauce and the chicken gets tender. Cook it till it gets tender. The Chicken Malai curry is ready to eat. Serve it hot with roti or naan.

Palak Chicken Curry |

Palak chicken curry is a delicious recipe with a perfect combination of tomatoes and spinach that gives an excellent taste to the dish. The green colour of the gravy is appealing and tastes best with roti.

Preparation time: 20 mins
Cooking time: 25-30 mins
Serves: 4-5

Ingredients

  • 1 kg chicken
  • 2 bunches of palak (spinach) leaves
  • 1 large onion
  • 1 ½ tbsp ginger and garlic paste
  • 2 large tomatoes, pureed
  • 6 slit green chillies
  • 1 ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp pepper powder
  • 2 tsp garam masala
  • Salt to taste
  • Coriander for garnish
  • 2 tbsp refined oil
  • 1 tsp butter
  • ½ cup beaten curd
  • ½ tsp sugar

Method

Cut chicken into medium pieces. Clean chicken and marinate with salt, turmeric, beaten curd and set aside for 20 min.

Separate palak leaves from the bunch (without stalks). Boil water in a vessel. Add palak leaves, sugar and simmer for 5 minutes and switch off. Drain the water and allow cooling. Puree in a blender.

Heat oil and butter in a wok. Grind onion to a paste and fry in oil for 4-5 min. Add ginger garlic paste and fry till raw smell disappears. Add tomato puree and cook till oil oozes out. Add red chilli powder, garam masala powder, slit green chillies, mix well and cook for 2-3 minutes on a low flame.

Add palak puree and cook for about 15 minutes. Then stir in marinated chicken and cook till it is done. Add water for the consistency of gravy and cook it.

Sprinkle pepper powder before removing from the flame and garnish with chopped coriander leaves.

Chicken Drumstick Curry |

Chicken Drumstick Curry

Chicken is one of the safest meats which is also good to taste and liked by almost everyone. Chicken is also the most widely consumed meat on the planet because it is packed with vitamins and nutrients which are good for our health. Skinned chicken meat is very low in fat than any other meats and it is a good source of vitamin B-6, B-12, vitamin D, iron and zinc which are important for healthy body. Chicken helps to slow down aging because trance mineral selenium is found in chicken which is an anti aging component. Studies have shown proof that chicken legs have enormous health benefit and it has the ability to reduce blood pressure in people with high blood pressure. Whatever may be its health benefit but chicken legs or drumstick are all time favorite of all most all ages.

Today we are preparing chicken drumstick curry which is very easy to make with simple spices and it taste awesome.

Preparation time: 40 minutes
Cooking time: 40 minutes
Serves: 4

Chicken Drumstick Curry Ingredients

Chicken Drumstick Curry Ingredients

Chicken Drumstick Curry Ingredients

  • 4 chicken drumstick
  • 2 tbsp ginger garlic paste
  • ¼ tsp of turmeric powder
  • 1 cup tomato puree
  • ½ tsp or to taste red chili powder
  • 1 tsp of garam masala powder
  • ¼ cup vegetable or soya bean oil
  • 1 tsp of soya sauce(optional)
  • 1 cup chicken stock
  • Salt to taste

How To Cook Chicken Drumstick Curry

Clean and make few slit on the chicken drumstick and pat dry.

Now rub the drumstick with pinch of salt and turmeric powder.

In a bowl take 2tbsp of oil, ginger garlic paste, chicken seasoning, garam masala powder, red chili powder and salt. Mix well and make smooth mixture.

Marinate the chicken drumstick with this spicy mixture for 30 minutes.

In a thick bottomed vessel heat oil then add the marinated chicken . Stir it for 5 minutes then add tomato puree then again stir it for another 2 to 3 minutes.

Add 1 cup of chicken stock let it boil and cover the lid and cook in medium heat for 15 minutes or till the chicken is tender.

Add 1 tsp of soya sauce and cook for another 5 to 6 minutes still the gravy thickens and well coated with the drumstick.

Chicken Drumstick Curry

Chicken Drumstick Curry

Your chicken drumstick curry is ready have it with mixed vegetable fried rice or naan paratha or even it goes well with chowmein or bread rolls.

Phulkofi Curry Recipe

Phulkofi Curry

Phulkofi Curry is a non-spicy traditional Bengali food with a hint of the taste of Bengal. This dish is nutritious as well as healthy too. This dish can be served as side dish along with main course.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients

Phulkofi Curry Ingredients

Phulkofi Curry Ingredients

  • 1 medium sized Chopped Cauliflower
  • 2 medium sized Chopped Potatoes
  • 2 teaspoon of Cumin Powder
  • 1½ teaspoon Red Chili Powder
  • 2 teaspoon of Ginger Paste
  • 1 Tomato finely chopped
  • 2 pieces of Green Chili
  • ½ teaspoon of Cumin
  • 1 Bay Leaf
  • 1 teaspoon of Ghee
  • ½ teaspoon of Garam Masala (cloves, cinnamon and cardamoms grinded into Powder)
  • Salt and Sugar to taste

Method

Fry the pieces of Cauliflower and Potato (with a sprinkle of Cumin) separately in a frying pan with 3 tablespoon of Mustard Oil. Then keep both of them aside in a separate dish.

Fry Culiflower

Fry Culiflower

Fry Potato

Fry Potato

Again add 2 tablespoon of Mustard Oil into the frying pan along with Cumin and Bay Leaf.

Make a mixture of Ginger paste, Red Chili powder, chopped Tomatoes, Cumin Powder, Salt and Sugar to taste along with 3 tablespoon of water.

Mix Cumin Seed, Bay Leaf, Culiflower and Potato and Fry more

Mix Cumin Seed, Bay Leaf, Culiflower and Potato and Fry more

When the Cumin and Bay Leaf gets fried a little bit, then add the mixture into the pan till the whole thing gets fried. Add fried pieces of Cauliflower and Potatoes.

Now add 2 cups of water and pieces of green chili. Put it in a simmer until it gets fully boiled.

Add ghee and garam masala and stir it well.

Phulkofi Curry

Phulkofi Curry

Serve hot with Chapatti or boiled rice.