Kadai Chicken

July 1, 2013February 12, 2014 | Rekha Vengalil

Here’s another dish that has been in my to-do-list for really long.. BTW my list is growing by the day. Wish there was a way to stop adding but as a food lover it seems next to impossible. So keep it growing!

One of my favorite, actually I like kadai paneer a little more though and hope to make that soon too. For some reason I like having this with bread. I feel the combo is just fantastic. May be you should try it and you’ll agree on that.

The recipe is adapted from nandinisfood.com. I have made a few changes to suit our taste.

You need –

Chicken – 500 grams, cut into bite size pieces
Tomatoes – 2 large
Onions – 3, thinly sliced
Garlic paste – 2 teaspoons
Ginger (finely chopped) – 1 tablespoon
Kashmiri red chilli powder – 1 1/2 teaspoon.
Yogurt – 2 tablespoon
Tomato paste – 1 teaspoon
Capsicum (I used red and green)- Diced, 1/2 cup each
Kasthuri methi/dry fenugreek leaves – 1 tablespoon
Coriander leaves – to garnish
Garam masala – 1/2 teaspoon
Ground peper – 1/4 teaspoon
Oil – 1 tablespoon or as required
salt to taste

For the spice mix:

Whole dry red chillies – 3-4 or to taste

Coriander seeds (whole) – 2 tablespoons.

Cloves – 1

Cumin seeds – 1/4 teaspoon

Peppercorn – 1/4 teaspoon.

Cardamom – 1

Cinnamon – 1 small stick

How to –

Marinate chicken with yogurt, garlic paste and chili powder. Refrigerate for an hour. Blend to fine powder all the ingredients under “spice mix” . Blanch the tomatoes in boiling water for a couple of minutes. Once cooled, peel the skin and puree.

Heat the oil in a kadai/skillet, add the dry spice powder and saute till fragrant. Add the onions and cook till translucent. Add ginger, tomato puree, paste and salt. cook for 3-4 minutes or till the oil start to separate. Saute till the tomato releases oil.

Tip in the marinated chicken, kasoori methi. Turn the heat to high and mix well for about 3-4 minutes. Add about 1/3 – 1/2 cup of hot water. reduce the heat to medium-low and cook covered, till the chicken is done. Stir in frequently.

Uncover, continue to cook till the gravy thickens. Add capsicum, coriander leaves, sprinkle garam masala and freshly ground pepper. Mix well to combine. Cook briefly.
Turn off the heat and serve hot with any roti, bread, rice

Butter chicken

May 5, 2013May 27, 2015 | Rekha Vengalil

I know it’s not for health-freaks; but who can resist this delicious and the most wonderful Indian dish. I could quite easily finish the whole lot myself and that’s again one reason why I don’t make this often. A confession I make. 🙂

I was as always lazy to make the naan or ghee rice to go with chicken, which I had planned the previous night. So ordered from the restaurant next door. Lucky I have 2 Indian restaurants next door – Kinara and Chat Masala, both quite famous here in Singapore. Not to forget the Turkish restaurant. I think ever since we moved here I am getting a little lazy working some easy way out. Not a nice thing, but yet I love my neighbours 🙂. Singapore is a foodie’s paradise. With so many eateries and options. As much as I love to cook I love to explore food outside.

Back to the recipe, Cooked in a creamy sauce and mildly spiced is sure a lip smacking. Preferred with Indian flat breads like naan, pulkas or tandoori roti; but equally good with flavored rice like ghee rice or just plain basmati rice.

You need –

Chicken breast – 350 grams, cut into bite size cubes

For the sauce –

Cashew nuts – 10-12 nos, blend into a fine paste
Tomato – 1, pureed
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green chillies – 2, chopped
Dried methi/fenugreek leaves – 2 teaspoons
Fresh cream – 60 mls + extra for the garish
Orange food color – 3 drops
Salt to taste
Parsley to garnish

For the marinade –

Butter – 1 ½ tablespoon
Ginger and garlic paste – 1 teaspoon
Greek yogurt – ¼ cup
Tandoori masala – 2 teaspoons
Tomato paste (canned) – 2 teaspoons
Lemon Juice – 2 teaspoons
Ghee/clarified butter – 2 teaspoons
Salt to taste

How to –

In bowl mix all the ingredients under “for marinade” well. Tip in the chicken and coat well. Cover and marinate the chicken over night in the fridge.

Pre-heat the over to 180. Uncover the marinated chicken, spread them on baking tray and grill them for 15-20 mins or till lightly charred. Remove and set them aside

To make the sauce, heat a heavy bottom pan, melt the butter with little olive oil to avoid burning of the butter. Add the ginger, garlic paste and cook briefly. Add the tomato puree and cook for 3-4 minutes.

Stir in the cashew paste, green chilies fenugreek leaves (crush them in your palms and add in), food color. Cook briefly stirring continuously. Add the chicken( including the marinade), ¼ cup water. Cover and cook for 5-6 minutes or till done on a low flame.

Uncover, add water for the right consistency as desired. Stir in the cream and mix well till combined. Bring to a gentle simmer.

Turn off the heat and garnish with parsley and fresh cream. Serve hot with rice, Indian breads.

Chicken and mushroom stir fry with thyme

April 8, 2013February 12, 2014 | Rekha Vengalil

I have always been a fan of Mushrooms! and Kerala Koonu (mushroom) fry is something to die for… Trust me, if you have tasted it you’ll agree on this… But then Kerala cuisine is something to die for any day 🙂

Nothing fancy about this dish.. It’s easy and i have used some simple ingredients. And the little twist is the thyme… I have long been tinkering about how i could bring in

some fresh herbs that is not used normally or traditionally in Kerala kitchen. It was worth the effort. The lemony edge to the dish was sure a welcome. We loved it this way too.

You need –

Chicken breast – 500 grams, cut into thin strips
Mushrooms – 200 grams, thinly sliced
Thyme – 2 sprigs + 2 sprigs for garnishing
Whole coriander – 1 tablespoon
Dry chilies – 4-5 or as per your taste
Onion – 1 medium, thinly sliced
Grated ginger – 2 teaspoons
Grated garlic – 2 teaspoons
Garam masala – ½ teaspoon
Turmeric powder – ¼ teaspoon
Crushed pepper – 1 teaspoon
Mustard seeds – ½ teaspoon
Curry leaves – 1 sprig
Coconut oil – 1 tablespoon
Salt to taste

How to –

Dry roast the coriander seeds and dry chilies and process to make a fine powder. Set aside.

Heat oil in a pan, add the mustard seeds and allow it to crackle. Add the onions and curry leaves. Saute till the onions are translucent. Add in the ginger and garlic. Fry till the raw smell is gone.

Tip in all the powders except the crushed pepper and cook till the oil start to separate. Season with salt. Tip in the chicken and thyme mix well cover and cook till chicken is half done.

Uncover; add in the mushrooms and fry till done. Add the crushed pepper and make sure all the water has evaporated and the gravy is well coated.

Turn off the heat. Garnish with thyme leaves and serve with rice.

Chicken and spinach curry

March 19, 2013February 12, 2014 | Rekha Vengalil

You need –

Chicken – ½ kilo, cut into bite size pieces
Spinach – 1 big bunch, washed and drained
Onion – 2 medium, thinly sliced
Grated ginger – 2 teaspoons
Grated garlic – 2 teaspoons
Chili powder – 1 teaspoon
Chicken masala powder – 2 ½ teaspoons
Tomato paste – 1 tablespoon
Cream – ¼ cup
Corriander leaves – chopped 1 tablespoon
Oil – 1 tablespoon
Salt to taste

How to –

Heat the oil in a pan and sauté the onions till soft. Add the ginger and garlic and cook for 2 minutes. Tip in the chilli, chicken masala powder and fry till the oil start to separate. Mix in the tomato paste and cook for 2-3 minutes.

Add chicken and mix well. Add ¼ cup or as required water, cover and cook. Add the spinach during the last 10 minutes of the cooking time. Once the chicken is done uncover, mix the cream in and bring to a simmer. Turn off of the heat.

Serve hot with rice or flat bread.

Dahi Murg

March 16, 2013February 12, 2014 | Rekha Vengalil

Chicken cooked in yogurt and spices; is another favorite dish at home….

You need –

Chicken – 500 grams, cut into medium cubes
Onion – 1 large, thin slices
Garlic grated – 2 teaspoons
Garlic grated – 2 teaspoons
Coriander powder – 2 teaspoons
Chili powder – 2 teaspoons
Turmeric powder – ¼ teaspoon
Chicken masala powder – 1 teaspoon
Yogurt – ½ cup, beaten
Oil – 3 tablespoons
Salt to taste
Parsley – to garnish

How to –

Heat oil in pan and brown the meat on all sides. Set aside.

Into the same pan add the onion, garlic and ginger and cook till the onions are soft and brown lightly. Add all the powders, salt and fry till fragrant. Tip in the chicken and mix well.

Turn of heat and add the yogurt Mix well. Back to the heat all 1/4 cup water and cook on low heat till chicken is done.

Garnish with parsley and serve with flat bread or rice.

Tandoori chicken with mint-yogurt dip

March 10, 2013February 12, 2014 | Rekha Vengalil

You need –

Chicken thigh – 2

For the marinade

Yogurt – 3 teaspoons
Ginger paste – 2 teaspoons
Garlic paste – 2 teaspoons
Lemon juice – 1 tablespoon
Red chili powder – 2 teaspoons
Garam masala – 1 teaspoon
Coriander powder – 2 teaspoons
Cumin powder – ½ teaspoon
Pepper powder – ½ teaspoon
Red food colour – a pinch
Salt – as per taste
Vegetable oil – 2 teaspoons

How to –

In bowl mix all the ingredients under marinade. Clean, wash and dry the chicken with paper towel. with a sharp knife, cut slashes in the flesh. Rub the mixture onto the chicken well. Make sure the mixture is well rubbed into the slashes. Cover and refrigerate for atleast 12 hours.

Pre-heat the over to 200 C and Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once for 25 to 30 minutes until the juices run clear when the chicken is pierced near the bone with a knife.

Mint-yogurt dip

Mint – 8 springs fresh leaves
Coriander leaves – 2 fresh sprigs
Green chili – 2 or as desired
Yogurt – 1 cup

In blender, blend the mint leaves, coriander leaves and green chili to a smooth paste with little water. Beat the yogurt and add the mint paste and whisk till well combined.

Chicken, shiitake mushrooms and fresh peas in creamy sauce

February 13, 2013February 12, 2014 | Rekha Vengalil

You need –

Skinless chicken breast – 250 grams, thin strips
Fresh shiitake mushrooms – 150 grams, Discard the stem and thinly sliced
Fresh peas (pods) – 75 grams
Frozen peas – ¼ cup
Fresh ginger – 2 teaspoon
Cream – ½ cup
Cornstarch – 1 teaspoon
Fresh Parsley – 2 tablespoon chopped
Spring Onions – 2 tablespoon chopped
Salt and pepper – as per taste
Vegetable oil – 1-2 tablespoon

How to –

In sauce pan, bring water to boil. Add the peas and cook till tender but yet crisp (around a min). Drain and set aside.
In a bowl stir together the cream, cornstarch, salt and pepper. Set aside.
In large pan heat the oil. Add the grated ginger and stir fry for a few seconds. Add the chicken strips, fry for 3-4 mins. Add the mushroom and continue to fry for another 2 mins.
Add the cream, salt, pepper and stir well, cook until the cream thickens.
Add the peas and cook for a minute or two.
Garnish with parsley and spring onions.

Serve hot.

Chicken with lemon and garlic

January 30, 2013February 12, 2014 | Rekha Vengalil

You need –

Boneless chicken thigh fillet or breast – 500 grams
Olive Oil – 2 tablespoon
Spanish Onion – 1, finely chopped
Garlic – 4 large cloves, crushed
Paprika – 1 ½ tablespoons
Chili powder – ½ teaspoon ( add more if you want to, as per your taste)
Parsley – finely chopped , 3 tablespoon
Lemon Juice – 2 tablespoon
Chicken stock – ¼ cup
Red wine – 1 ½ tablespoon
Salt and pepper – as per taste

How to-

In large pan heat the oil. Add the chicken in batches and brown well on all sides. Set aside
Into the same pan add the onions, cook till soft.
Add the garlic and continue to cook for another 2 mins. Stir in the paprika.
Add the chicken, lemon juice, parsley, stock, salt and pepper.
Lid on and cook over low heat until chicken is done. This is a semi-dry gravy so you may want to add water as per your need.
Uncover, add the wine and stir well. Turn of the heat.

Serve hot with flavored rice.

Pepper chicken – its spicy!!

October 18, 2012February 12, 2014 | Rekha Vengalil

Pepper chicken

You need –

Chicken – 500 grams, small-medium size pieces
Whole black pepper – 1 tablespoon
Green chili – 3 or add less if you can’t take the heat
Ginger- 1 small piece
garlic – 3 large cloves
Coriander leaves chopped – 1 tablespoon
Lemon juice – 2 teaspoon
Onion – 2 big, sliced finely
Coriander powder – 2 teaspoon
Turmeric powder – ¼ teaspoon
Garam masala – ½ teaspoon
Fennel powder – ½ teaspoon
Tomato – 1 small, sliced
Curry leaves – as required
Coconut oil – as required. (you can use vegetable oil too)
Salt – as per taste

How to –

Crush together whole black pepper, green chili ginger, garlic, coriander leaves and lime juice . Add a little water if required; around 2 teaspoon
Heat oil in pan and fry the onions till golden brown. Add the crushed pepper mixture and cook till the raw smell is gone.
Add all the powders and continue to fry till the oil starts to separate. Add the tomato, curry leave and salt; cook till mushy.
Add the chicken; mix well. Cover and cook till done. Uncover, on a low flame continue to cook for about 5 minutes or till gravy is thick. As this is semi dry gravy, you want to make sure all the water is evaporated.
Turn off the heat. Garnish with curry leaves and serve hot with rice or roti.