Tag: Recipes with Chicken

OneWholesomeMeal shares many recipes with chicken. Some are Indian dishes while others are Asian or Western. All the recipes come with easy-to-follow steps, beautiful food photography, great food styling ideas, and also options to suit your taste. There are soups, salads, lunch box ideas, one-pot meals, and more.

Spinach Chicken Indian Style by OneWholesomeMeal
Spinach Chicken Indian Style
Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Achari Chicken | Achari Murgh

Achari Chicken | Achari Murgh

 

If you have been following my blog for a while  you know that I love a good chicken recipe. And more often than not anything chicken is very warmly welcomed at the table too. Apart from my eldest who off late has been showing an inconsistent treatment to chicken most of us love our chicken. Hence most of our Saturday lunches now are about trying a new chicken recipe for the family. However if I have to be honest, Achari Chicken was not always on the top of my mind.

It so happened that I was doing a Homemade Masala Series on my Instagram and amongst others I tried my hand at making my own Achari Masala for which I used Neha (Whisk Affairs) recipe. Only change I made was to not add salt.

Obviously I had a whole lot sitting in my pantry after. I had used it plentiful in stir-fries and curries when it occurred to me that a fieryish Achari Chicken would be perfect for our weekend meal. It really is a straightforward recipe and I use the base recipe for many vegetable curries too, like paneer, broccoli, soya chunks, cauliflower to name a few. You have got to try it one way or another :))

Some Tips To Make the Perfect Achari Chicken:

  1. While dry roasting the whole spices for Achari Masala keep the flame very low and stir cotinously as the spices can burn easily on a high flame or if left alone. You know they are done when they start to release a fragrance. This shouldn’t take more than a few minutes
  2. Always, always , always use bone-in or boneless thighs for best results
  3. Marinate overnight if possible with fresh yogurt and not sour
  4. Do not rush the step for cooking onion with masalas. That is an important step to getting a luscious flavourful curry
  5. This is an overall healthy dish, hence do not skip the 1 tbsp ghee in the recipe; it goes a long way in adding flavours to the curry
  6. For best results use store bought tomato puree, specifically passata. It is hundred percent tomatoey goodness and nothing else. It truly elevates the final dish so much more
  7. It is important to bring the refrigerated marinated chicken to bring to room temperature before adding it to the cooked masala paste as chilled chicken effects the absorption of masalas and final flavours
  8. It is a great make ahead dish and tastes even better the next day
  9. Throw in some cubed potatoes for a thicker curry.

Ingredients for Achaari Masala:

  1. Dried red chilies- 34 numbers
  2. Coriander seeds- 4 tbsp
  3. Onion seeds- 4 tsp
  4. Fennel seeds- 12 tbsp
  5. Mustard seeds- 8 tbsp
  6. Fenugreek seeds- 2 tsp
  7. Cumin seeds- 12 tbsp
  8. Turmeric powder- 2 tsp
  9. Dry Mango powder- 8 tsp
  10. Hing (asafoetida)-2 tsp

Method to make Achari Masala:

  1. Heat a heavy bottomed pan and on a medium flame dry roast the red chilies, coriander, onion, fennel, mustard and cumin seeds till fragrant
  2. Cool to room temperature and blend to a coarse powder along with turmeric powder, dry mango powder and asafoetida and store in an air tight container in a cool and dry place and use within 2 weeks for best results. Freeze for a longer shelf life.

Ingredients for Achari Chicken

  1. Boneless Chicken Thighs- 600 grams
  2. Fresh yogurt- 3/4 cup for marinade
  3. Turmeric powder-1 tsp + 1 tsp
  4. Red Chili powder- 1 tsp + 1 tsp
  5. Ginger-gralic paste- 1 tbsp + 1 tbsp
  6. Mustard Oil- 1 tbsp + 2 tbsp
  7. Achari Masala (prepared in above step)-1.25 tbsp + a little extra for garnish
  8. Mustard seeds- 1/2 tsp
  9. Onion seeds (Kalonji)- 1/2 tsp
  10. Finely chopped onion: 1.5 cups
  11. Tomato paste- 3/4 cup
  12. Salt: 1.5 tsp or to taste
  13. Green chilies, slit vertically- 2 or as per taste
  14. Ghee- 1 tbsp
  15. Julienned ginger- 1 tsp for garnish
  16. Finely Chopped Coriander- 2 tbsp for garnish

Method to make Achari Chicken

  1. Marinate cleaned chicken, pat dried well with a kitchen towel with fresh yogurt, turmeric powder, red chilli powder, 1 tbsp ginger-garlic paste and 1 tbsp mustard oil . Do not hesitate to use your hands to massage the marinade well into the chicken. Refrigerate overnight or for a minimum of 4 hours
  2. Bring out of refrigerator 30 minutes before cooking
  3. To prepare the masala, heat mustard oil in a heavy bottomed skillet, once oil is hot, reduce the flame to medium and add mustard seeds, onion seeds and green chilies; sauté for a few minutes until fragrant
  4. Then add finely chopped onion and continue to cook until golden brown but not burnt
  5. Next add, 1 tbsp ginger-garlic paste and cook on a low flame cook until raw smell disappears
  6. Add tomato paste and turmeric powder and continue to cook until the spices are well incorporated and fat starts to release from the sides; halfway through the process add 1.5 tsp ghee and mix well
  7. Once the masalas have cooked well add the marinated chicken and mix well. At this stage you can also bring the masala to room temperature(before adding chicken) and freeze for future use
  8. Slow cook, uncovered on a low flame for at least 15 minutes, then add water and salt, cover and let it simmer
  9. Once the chicken is cooked through turn off heat and finish off with remaining ghee, a pinch of Achari masala, julienned ginger and chopped coriander
  10. Let it sit covered for 10-15 minutes after turning off the flame
  11. Serve hot with some rice and daal or chapatis

Achari Chicken | Achari Murgh

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Achari Chicken (Achari Murgh)

Prep Time: 4 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 100

Serving Size: 4-6

Ingredients

    Ingredients for Achari Masala
  • Dried red chilies- 34 numbers
  • Coriander seeds- 4 tbsp
  • Onion seeds- 4 tsp
  • Fennel seeds- 12 tbsp
  • Mustard seeds- 8 tbsp
  • Fenugreek seeds- 2 tsp
  • Cumin seeds- 12 tbsp
  • Turmeric powder- 2 tsp
  • Dry Mango powder- 8 tsp
  • Hing (asafoetida)-2 tsp
    • Ingredients for Achari Chicken
  • Boneless Chicken Thighs- 600 grams
  • Fresh yogurt- 3/4 cup for marinade
  • Turmeric powder-1 tsp + 1 tsp
  • Red Chili powder- 1 tsp + 1 tsp
  • Ginger-gralic paste- 1 tbsp + 1 tbsp
  • Mustard Oil- 1 tbsp + 2 tbsp
  • Achari Masala (prepared in above step)-1.25 tbsp + a little extra for garnish
  • Mustard seeds- 1/2 tsp
  • Onion seeds (Kalonji)- 1/2 tsp
  • Finely chopped onion: 1.5 cups
  • Tomato paste- 3/4 cup
  • Salt: 1.5 tsp or to taste
  • Green chilies, slit vertically- 2 or as per taste
  • Ghee- 1 tbsp
  • Julienned ginger- 1 tsp for garnish
  • Finely Chopped Coriander- 2 tbsp for garnish

Instructions

    Method to make Achari Masala
  1. Heat a heavy bottomed pan and on a medium flame dry roast the red chilies, coriander, onion, fennel, mustard and cumin seeds till fragrant 
  2. Cool to room temperature and blend to a coarse powder along with turmeric powder, dry mango powder and asafoetida and store in an air tight container in a cool and dry place and use within 2 weeks for best results. Freeze for a longer shelf life.
    3. Method to make Achari Chicken
  3. Marinate cleaned chicken, pat dried well with a kitchen towel with fresh yogurt, turmeric powder, red chilli powder, 1 tbsp ginger-garlic paste and 1 tbsp mustard oil . Do not hesitate to use your hands to massage the marinade well into the chicken. Refrigerate overnight or for a minimum of 4 hours
  4. Bring out of refrigerator 30 minutes before cooking
  5. To prepare the masala, heat mustard oil in a heavy bottomed skillet, once oil is hot, reduce the flame to medium and add mustard seeds, onion seeds and green chilies; sauté for a few minutes until fragrant
  6. Then add finely chopped onion and continue to cook until golden brown but not burnt
  7. Next add, 1 tbsp ginger-garlic paste and cook on a low flame cook until raw smell disappears
  8. Add tomato paste and turmeric powder and continue to cook until the spices are well incorporated and fat starts to release from the sides; halfway through the process add 1.5 tsp ghee and mix well
  9. Once the masalas have cooked well add the marinated chicken and mix well. At this stage you can also bring the masala to room temperature(before adding chicken) and freeze for future use
  10. Slow cook, uncovered on a low flame for at least 15 minutes, then add water and salt, cover and let it simmer 
  11. Once the chicken is cooked through turn off heat and finish off with remaining ghee, a pinch of Achari masala, julienned ginger and chopped coriander
  12. Let it sit covered for 10-15 minutes after turning off the flame
  13. Serve hot with some rice and daal or chapatis
https://onewholesomemeal.com/achari-chicken-achari-murgh/

Some Other Recipes With Chicken You Might Like

Masala Roast Chicken | One-Pot Meal Recipe

Chicken Bharta Wrap | Curry In A Wrap

Chicken Meatballs in Fiery Cheesy Curry

Chicken Kofta in Appe/Aebleskiver Pan | Easy & Healthy Recipe

Dhaniya Chicken | A One-Pot Meal

Categories
Lunch | 1pm Meal

Chicken Kofta in Appe/Aebleskiver Pan | Easy & Healthy Recipe

Chicken Kofta in Appe/Aebleskiver Pan - Easy & Healthy Recipe

Chicken Kofta- a food that has transcended history and culture! Indian, Balkan, Central Asian, Middle Eastern cuisines are full of various versions of this dish

What is a Kofta?

The word “kofta” is derived from the Farsi words kōfta and kōftan. The former means savoury minced meat stuffed inside a ball shape pastry. Kōftan, on the other hand means “to grind.” Kofta in its present form is no longer just a ball and no longer stuffed in a pastry . It also now comes in all shapes and forms- oblong, flat patty or cylindrical . This recipe by Clean Eating Mag is one of my favourites Middle Eastern Kofta recipes.

In traditional recipes kofta is deep fried and then eaten with a dip as is or in a wrap. We often make Chicken Koftas and even Lamb koftas to go into our wraps or to be added as protein to our salads. But we also love absolutely doing is to dunk it into a rich and creamy gravy every now and then. It is great with Chapatis or even hot rice.

While the curry itself can be made as indulgent or healthy as you would like it to be, even the koftas can be made heathier by adding veggies into them. And that is what I did. I made the kofta balls in an Appè or Aebleskiver Pan. This ensures minimal oil is used . While the koftas cooked, I prepared the curry . When the koftas were 70% cooked I dunked them into the prepared curry and let it slow cook for a good 15 minutes, covered on a low flame. This makes sure the gravy soaks in well into the kofta balls . Better still make it the night before you plan to consume it and it tastes even better

Some helpful tips to make the best Chicken Kofta in Appe/Aebleskiver Pan:

  1. Use minced chicken made form skinless thigh portions
  2. After mixing all the kofta ingredients together (except egg and salt), let the mixture sit in the refrigerator for 15-20 minutes for the flavours to soak in
  3. Chop the spinach really fine so it doesnt overpower the taste of koftas
  4. Add a tablespoon or two of cream if using minced breast portions as it helps soften the koftas
  5. Be mindful of the amount of salt you add to the koftas as you would also need to add salt in the curry
  6. I personally like using cashew paste to make my gravies creamy as it also imparts a deep rich flavour to the dish and makes the gravy luscious. You can do the same or swap it with full fat cream or use a mix of two. In this recipe I have used cream just as a garnish
  7. As with any gravy based Indian dish, cooking the onions and then cooking them well with spices is of essence . Please do not hasten this step
  8. If preparing for a party then cook the dish a day ahead.The flavours enhance and improve the next day. Be careful while reheating and do it on a low flame adding some warm water to thin out the gravy if needed
  9. Red chilli powder is added mostly for colour as essentially this dish is not too hot but you can adjust the amount as per taste
  10. Soak cashews in warm water for 20 minutes so they soften quickly and are easy to make a smooth paste with
  11. If you would like to make the curry light and not too indulgent , either swap the cashew paste with half that amount of almond paste or skip both

Ingredients needed for Chicken Kofta

  1. Minced chicken thigh: 500 gm
  2. Spinach, finely chopped: 3/4 cup
  3. Onion, finely chopped: 1/2 cup
  4. Coriander, finely chopped: 2.5 tbsp
  5. Coriander powder: 1. 5 tsp
  6. Red Chili powder: 1 tsp
  7. Garam Masala or Chicken Masala: 1.5 tsp
  8. Egg, beaten well: 1
  9. Salt: 1.5  tsp or to taste
  10. Freshly ground black pepper: 1.5 tsp

Ingredients needed for Kofta Curry

  1. Onion, sliced : 1 large (approximately 1.5 cups)
  2. Tomato, chopped: 2 medium sized
  3. Garlic, chopped fine: 2 cloves
  4. Ginger, chopped fine : 1 tbsp
  5. Raw Cashews, soaked in warm water for 20 minutes and drained: 15-20
  6. Dried red chilli : 2
  7. Cinnamon stick: 2 inch
  8. Green cardamom (choti elaichi): 3
  9. Black cardamom (badi elaichi) : 1
  10. Cumin seeds : 1 tsp
  11. Black pepper corns: 6-8
  12. Bay leaf: 1
  13. Kashmiri red chilli powder: 1 tsp or as per taste
  14. Turmeric powder: 1/2 tsp
  15. Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  16. Salt: To taste
  17. Oil : 2 tbsp
  18. Butter : 2 tbsp
  19. Sugar: 1/2 tsp
  20. Kasoori Methi (dried fenugreek leaves) : 1 tbsp
  21. Heavy Cream for garnish
  22. Hot water- 1/2 cup or as needed

Method to prepare Chicken Kofta

  1. Mix all ingredients needed for kofta except salt and egg and place it covered in the refrigerator for 15 minutes
  2. Heat oil in Appe/Aebleskiver Pan, reduce the flame to low and add small balls of desired sized and cook covered for first two minutes then uncovered on a low flame until 70% cooked; add some oil during the process if needed
  3. Poke holes using a fork in the prepared koftas and keep aside

Method to prepare Chicken Kofta Curry

  1. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices – bay leaf, cumin, dried red chilies, cinnamon , black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  2. Add sliced onions and continue to cook until translucent , then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  3. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  4. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature
  5. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  6. Add the blend back to the same wok and cook on a low flame for 2 minutes adding half a tablespoon butter while it cooks
  7. Then add hot water to achieve the desired consistency of the gravy
  8. Pop in the prepared chicken koftas into the gravy and mix well
  9. Add Shahi Paneer Masala or Garam Masala if using followed by Kasoori Methi
  10. Taste and adjust for salt, reduce the flame to low and simmer covered for ten minutes stirring intermittently
  11. Garnish with cream and finely chopped coriander and serve hot with rice or chapatiChicken Kofta in Appe/Aebleskiver Pan - Easy & Healthy Recipe

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Chicken Kofta in Appe/Aebleskiver Pan – Easy & Healthy Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 4

Ingredients

    Ingredients needed for Chicken Kofta 
  • Minced chicken thigh: 500 gm
  • Spinach, finely chopped: 3/4 cup
  • Onion, finely chopped: 1/2 cup
  • Coriander, finely chopped: 2.5 tbsp
  • Coriander powder: 1. 5 tsp
  • Red Chili powder: 1 tsp
  • Garam Masala or Chicken Masala: 1.5 tsp
  • Egg, beaten well: 1
  • Salt: 1.5 tsp or to taste 
  • Freshly ground black pepper: 1.5 tsp
    • Ingredients needed for Kofta Curry
  • Onion, sliced : 1 large (approximately 1.5 cups)
  • Tomato, chopped: 2 medium sized
  • Garlic, chopped fine: 2 cloves
  • Ginger, chopped fine : 1 tbsp
  • Raw Cashews, soaked in warm water for 20 minutes and drained: 15-20
  • Dried red chilli : 2
  • Cinnamon stick: 2 inch
  • Green cardamom (choti elaichi): 3
  • Black cardamom (badi elaichi) : 1
  • Cumin seeds : 1 tsp
  • Black pepper corns: 6-8
  • Bay leaf: 1
  • Kashmiri red chilli powder: 1 tsp or as per taste
  • Turmeric powder: 1/2 tsp
  • Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  • Salt: To taste
  • Oil : 2 tbsp
  • Butter : 2 tbsp
  • Sugar: 1/2 tsp
  • Kasoori Methi (dried fenugreek leaves) : 1 tbsp
  • Heavy Cream for garnish

Instructions

    Method to prepare Chicken Kofta
  1. Mix all ingredients needed for kofta except salt and egg and place it covered in the refrigerator for 15 minutes
  2. Heat oil in Appe/Aebleskiver Pan, reduce the flame to low and add small balls of desired sized and cook covered for first two minutes then uncovered on a low flame until 70% cooked; add some oil during the process if needed
  3. Poke holes using a fork in the prepared koftas and keep aside
    4. Method to prepare Chicken Kofta Curry
  4. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices - bay leaf, cumin, dried red chilies, cinnamon, black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  5. Add sliced onions and continue to cook until translucent, then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  6. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  7. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature
  8. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  9. Add the blend back to the same wok and cook on a low flame for 2 minutes adding half a tablespoon butter while it cooks
  10. Then add hot water to achieve the desired consistency of the gravy
  11. Pop in the prepared chicken koftas into the gravy and mix well
  12. Add Shahi Paneer Masala or Garam Masala if using followed by Kasoori Methi
  13. Taste and adjust for salt, reduce the flame to low and simmer covered for ten minutes stirring intermittently
  14. Garnish with cream and finely chopped coriander and serve hot with rice or chapatis
https://onewholesomemeal.com/chicken-kofta-in-appe-aebleskiver-pan-easy-healthy-recipe/

Chicken Kofta in Appe/Aebleskiver Pan - Easy & Healthy Recipe

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Spinach Chicken Indian Style | Palak Murgh

Spinach Chicken Indian Style by OneWholesomeMeal
Spinach Chicken Indian Style

A search for spinach and chicken recipes online will throw up many options of spinach, chicken, and cream. While this recipe does have all three ingredients, this spinach and chicken Indian style, is perfect for a cold winter day.

I woke up to a relatively chillier day today. It is mid-January and so far winter has not made its presence felt, but today was nippier. 18 degrees may not seem like cold at all for people living in colder climates but for us dwellers of the sub-tropics living in apartments with no internal heating, it starts to feel like winter has finally arrived. Let me be honest, I do not mind the cold weather. What I miss is the lack of sun on most days. That makes it harder for me.

That said, cold weather is also a good excuse to enjoy good food. This Palak Murgh recipe I am sharing today is one such. Apart from the fact that this is bursting with flavours and quite simply a one-pot meal, it is also extremely forgiving as a recipe. You can easily tweak the spice and richness levels based on your taste. To start, you could use pureed, blanched, or chopped spinach as I did. Please feel free to omit the tomatoes. But I do like how spinach and tomatoes complement each in a dish and would recommend adding it. You may consider decreasing or increasing the number of tomatoes based on the level of tang you desire.

Spinach Chicken Indian Style by OneWholesomeMeal

 

Things to Keep in Mind

1. I have used 2.5 cups of chopped spinach but if you would like, you could easily up it to 3.5 cups and might consider blanching and pureeing it. Make sure to adjust tomatoes accordingly. The ration I usually work with is 2.5 cups chopped spinach for 700 grams of chicken.

2. Another thing I always stress upon is to use thighs and drumsticks. They taste best in Indian Curries. I almost never use breasts. And when I do I make sure to marinate them overnight or a minimum of 3-4 hours in oil, lime, red chili, turmeric, and salt so the meat doesn’t taste as chewy and dry.

3. And last but not the least, for your spinach and chicken Indian style, add a teaspoon or two of ghee while roasting the spices. It takes the taste to another level. However, I usually avoid this step for everyday meals. Adding half a cup of heavy cream towards the end helps in balancing spices but makes the dish very rich too. I have added just a teaspoon or so in the recipe shared below but feel free to omit or increase the quantity based on your preference.

 

 

Print
PAALAK CHICKEN

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

Yield: 100

Serving Size: 3

Calories per serving: 125

Ingredients

  • Chicken, cleaned and cut into desired sized pieces- 700gm (I used thighs and drumettes)
    • For the Marinade:
  • Turmeric- 1 tsp
  • Red Chili Powder-1 tsp
  • Lemon juice -2 tbsp
  • Ginger-Garlic paste-1 tbsp
    • For the Curry:
  • Whole Cumin-1 tsp
  • Bay leaf-2
  • Cinnamon-1 one inch stick
  • Star Anise-1
  • Dried Red Chilies -2 (optional)
  • Coriander powder- 1 tsp
  • Cumin powder-1/2 tsp
  • Chicken Curry Masala or Garam Masala- 1.5 tsp
  • Ginger-Garlic paste-1 tbsp
  • Spinach, chopped fine- 2.5 cups
  • Onion, vertically sliced- 2 cups
  • Tomatoes, pureed- 3/4 cup
  • Salt- 1.5 tsp or as per taste
  • Heavy Cream- 1tbsp
  • Mustard Oil-2 tbsp

Instructions

  1. Mix the cleaned chicken with all ingredients of marinade and keep aside for 30-45 mts
  2. Then heat oil in a deep, thick bottomed wok and add whole spices (cumin, red chilies, bay leaf, cinnamon and star anise) and stir on a medium high heat till the spices are fragrant
  3. Add onions and stir on a medium high flame till they are light brown, then add ginger-garlic paste, turmeric, coriander and cumin powder and mix well for 2 minutes
  4. Then add Chicken Curry Masala or Garam Masala and sauté for another 3 minutes
  5. Add marinated chicken and cook uncovered for 3-4 minutes, then add chopped spinach, mix well and cover on a medium flame
  6. Cook covered with intermittent stirring till the chicken in 60% done, then add tomato puree and salt, cover and cook till done
  7. Turn off the heat and drizzle with some heavy cream and serve hot with a side of chapatis or rice
https://onewholesomemeal.com/spinach-chicken-indian-style-palak-murgh/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Masala Roast Chicken | One-Pot Meal Recipe

Masala Roast Chicken by OneWholesoemMeal
Masala Roast Chicken

Serendipity and cooking go hand in hand. I truly believe some of the best recipes are born purely by chance and the willingness to try something new. This Masala Roast Chicken recipe is one such.

Let me tell you why. I was hosting some friends for dinner and decided to make Chicken Dum Biryani. I marinated the chicken the night before as per the recipe. Next morning the desi in me went into overdrive and I ended up making a couple of more items than originally planned. By the time I got done, I realised that the Chicken Biryani was not complementing any of the dishes on the menu. And maybe too many choices would lead to people not savouring and enjoying any dish! Hence the biryani plan was canned after consultation with the husband. But the meat had been marinated already! What was I to do with it? Making another curry wasn’t an option as I had already made two of those.

Biryani Chicken to This Wholesome Masala Roast Chicken

So, I decided to make a dry preparation which wouldn’t be as dry as a tandoori recipe but would be great with rotis. And that is how this Masala Roast Chicken happened. The marinade with yogurt and lime adds a slight tang which compliments the heat from the spices perfectly well. While the taste test before serving it to the guests was assuring, the icing on the cake was when one of them commented that it reminded her of her mom’s fried chicken. That compliment meant so much. People like me who cook meals for family and friends on a daily basis crave nothing more than kind words of appreciation.

Well! I hope I have not raised your expectations a tad too much with the above description but I truly believe this is a keeper of a recipe. And an extremely simple one at that. Nothing would make me happier than you trying it out for yourself and sharing your feedback. Do tag me @onewholesomemeal on Instagram when you do end up making this recipe.

 

 

Print
Masala Roast Chicken

Prep Time: 10 hours

Cook Time: 30 minutes

Total Time: 10 hours, 30 minutes

Yield: 100

Serving Size: 4

Calories per serving: 190

Ingredients

  • For Marinade:
  • Chicken, cleaned and cut to desired size- 700 gms
  • Yogurt-2 tablespoons
  • Ginger-garlic paste- 1.5 tablespoon
  • Chicken Biryani Masala- 2 teaspoons
  • Garam Masala-1 teaspoon
  • Red Chilli powder-1 teaspoon (optional)
  • Turmeric powder- 1 teaspoon
  • Chopped coriander-1 tablespoon
  • Chopped mint-1 tablespoon
  • Lime juice- 1 tablespoon
  • Salt- 1 teaspoon
  • Mustard oil-1.5 teaspoons
  • For Roasting:
  • Onions, chopped fine length-wise- 2.5 cups
  • Curry leaves- 3 tablespoons
  • Green chilies -2 (optional)
  • Cumin seeds- 1.5 teaspoon
  • Oil or ghee for roasting- 1 tablespoon plus extra

Instructions

  1. For Marinade: Mix the ingredients for the marinade well with the chicken making sure all chicken pieces are well covered with the marinade. Do not hesitate in using your hands and massaging the ingredients in really well into the chicken. Works wonders, trust me!Cover and refrigerate for 8-10 hours. Since we are not using any additional spices during the roasting process, spices in the marinade need sufficient time to flavour the chicken well so do not cut down on time.
  2. For Roasting: In a thick bottomed deep wok, heat oil or ghee and temper with cumin seeds and curry leaves. When the seeds and leaves start to splutter and release an aroma, add chopped onions and green chilies (if using) and reduce the flame to medium high and roast the onions till brown. Then add the marinated meat and continue to roast on a medium flame till done. You could also add a few teaspoons of ghee while roasting to enhance the flavour of the dish. Pleas note that this preparation requires cooking uncovered with constant stirring. If you would like your meat with extra char you could also grill it in a oven at 200 degrees for 10 minutes once its cooked through on the stove top. You might need to brush some more oil on the chicken pieces before getting them into the oven depending on how dry they look.

Notes

As always, chicken recipes taste best with thighs and drumsticks.Breast would taste great too but there would be a slight difference and you might need to add extra oil (fat) to soften it out.

https://onewholesomemeal.com/masala-roast-chicken/

 

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Dhaniya Chicken | A One-Pot Meal

Dhaniya Chicken recipe by OneWholesomeMeal
Dhaniya Chicken

While chicken is a favorite in our household, I am always looking for ways to add some green. This one-pot dhaniya chicken is a household hit as it ticks chicken for the family and greens for me!

If you have read my other posts, you know how much chicken is loved in my home. The days we have chicken on the menu, I know all stakeholders are happy and meals are wiped off of the plates without much fuss. Hence I am always looking for ways to create a variety with chicken.

At the moment, I am also finding ways to make one-pot meals. This means I do not need to make more than one dish for dinners on a weeknight. This dhaniya chicken is just that. Pairing chicken with greens such as dhaniya (coriander), paalak (spinach), methi (fenugreek leaves) is a common way of making complete, wholesome meals with this meat.

My recipe here is in no way the authentic method of making this dish. But this is the version we have been making for years in our family now. And it is a super hit! The preparation is simple and can be put together in an hour (yes, you heard me right!). For accompaniments, you can have it with rice, rotis, or hot flaky parathas too.  And is an absolute party pleaser!

 

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Dhaniya Chicken

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 100

Serving Size: 4

Calories per serving: 233

Ingredients

  • For Chutney:
  • Fresh coriander- 3 heaped cups (chop the stems fine and use them too)
  • Garlic -3 medium sized pods
  • Green chilli-1 (optional)
  • Lime juice-1.5 tablespoons
  • Salt-1 teaspoon or as per taste
  • Water-1 -2 tablespoons for blending
  • For Marinade:
  • Chicken, cleaned and cut to desired size- 700 gms
  • Yogurt-1.5 tablespoons
  • Ginger-garlic paste- 1 tablespoon
  • Red Chilli powder-1 teaspoon (optional)
  • Turmeric powder- 1 teaspoon
  • Salt-1 teaspoon
  • Mustard oil-1.5 teaspoons (Please note that thighs and drumsticks are high in fat already hence you can either skip or add minimal oil here; if using breast, however, you would need to add extra oil to marinate the meat for it to have a relatively softer texture)
  • For Curry:
  • Chutney prepared in the earlier step
  • Onion chopped fine-2.5 cups (6-8 medium sized red onions)
  • Potatoes, cubed- 2 (optional)
  • Green Chili- 2 (optional)
  • Ginger-garlic paste- 1 tablespoon
  • Bay leaf- 2 small
  • Cumin- 1 teaspoon
  • Shaah Jeera- 1/2 teaspoon (optional)
  • Cinnamon -2 two inch sticks
  • Black pepper- 1/2 teaspoon
  • Mace- 1
  • Star Anise-2
  • Black Cardamom- 2
  • Garam Masala- 1/2 teaspoon
  • Chicken Masala- 1 teaspoon + 1/2 teaspoon (If you do not have this on hand you can replace it with 1/2 teaspoon Garam Masala)
  • Turmeric powder-1/2 teaspoon
  • Ghee- 1/2 teaspoon +1/2 teaspoon
  • Water-2 tablespoons or more based on desired consistency of the curry
  • Oil-1 tablespoon
  • Salt- To taste
  • Chopped green coriander for garnish- 2 tablespoons

Instructions

  1. For Chutney: Blend all ingredients in a high speed blender adding water a teaspoon at a time to get a semi-solid paste. Please note that we do not want the chutney to be too runny, else it would not impart the right coriander flavour to the chicken. Keep aside
  2. For Marinade: Mix the ingredients for the marinade well with the chicken make sure all chicken pieces are well covered with the marinade. Cover and refrigerate for a minimum of 30 Mts to 2 hours
  3. For Curry: In a thick bottomed deep wok, heat oil and add whole spices (bay leaf, cumin, black pepper, mace, star anise and black cardamom). Immediately turn down the heat to low to avoid burning the spices and continue to stir for 15-20 secs till the they release a sweet aroma and start to crackle. Then add chopped onions and increase the heat to medium high. Keep stirring till the onions start to brown then add ginger-garlic paste and continue to stir. After 30 secs add turmeric powder, garam masala and 1 teaspoon chicken masala. Mix well. Keeping the flame on medium-high continue stirring till the spices are cooked. At this point add 1/2 teaspoon ghee if the mixture starts to dry and keep stirring till the onions are nice and brown. Then add the marinated chicken, potatoes and green chili and mix all ingredients well. The add the remaining 1/2 teaspoon chicken masala.The flame is still on medium-high. After 2-3 minutes you would see the onions would start to caramelise and release water
  4. Now, for the best flavour you can continue to roast the chicken with the onion-spice mix for around 10 minutes with continuous stirring , followed by adding salt, water and slow cooking on a slow flame until done
  5. Else cook the chicken uncovered for 5 minutes, then reduce flame , add the coriander chutney, water, salt and cover and cook until done
  6. Continue to cook covered with intermittent stirring till the meat is tender, taste for salt, add half a teaspoon ghee, mix well, cover and turn off the heat. Let it soak flavours for another 15 minutes, garnish with coriander, then serve hot with rice or phulkas.
https://onewholesomemeal.com/dhaniya-chicken/

 

[kkstarratings]

Categories
Lunch | 1pm Meal

Chicken Meatballs in Fiery Cheesy Curry

Chicken Meatballs in Spicy Red Gravy by OneWholesomeMeal
Chicken Meatballs in Spicy Red Gravy

These chicken meatballs will add a variation to your chicken cooking and the fiery gravy a zing to it!

If there is one meat that is universally loved at home, it is chicken. Its consumption is restricted to one or two meals a week. So I try and create some variety in its preparation. Although, I must confess that this Chicken Meatballs in Fiery Cheesy Curry recipe too fiery for the kids. To compensate the spice, they happily enjoyed the meatballs with tons of cheese inside a burger bun. On the other hand, us adults dug into this hot deliciousness with some steamed rice. We loved the spice.

Now, the spice is because of the Bird Eye Chilies that I used. It is a chili commonly used in Asian dishes. To give you an idea of the spice, I read that on the Scoville scale, these chilies fall between 50,000 and 100,000 Scoville units. For perspective, that is 10 times hotter than a jalapeño. Therefore, do consider yourselves warned – this curry is not for the faint-hearted and the braver ones too, please keep some (no, loads) of water close… 😉

If you want to still make this dish but with less spice, I recommend using 2-3 bird eye chilies. Let me know how your chicken meatballs in fiery cheesy curry turned out. Scroll down for the full recipe.

 

Chicken Meatballs 

 

 

 

 

 

 

 

 

 

 

 

Chicken Meatballs Prep

 

Chicken Meatballs

 

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Chicken Meatballs in Fiery Cheesy Curry

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100%

Serving Size: Serves 4

Calories per serving: 175

Ingredients

  • FOR THE MEATBALLS:
  • Minced Chicken- 300gm
  • Egg- 1 medium, whisked
  • Spring onions chopped fine- 2 tablespoons
  • Bread crumbs powdered fine- 2 tablespoons plus a little extra if the mixture is too runny
  • Coriander powder-1 teaspoon
  • Garam Masala-1.5 teaspoon
  • Salt- 1.5 teaspoon or to taste
  • -------------------------------------------------------------------------------------------------------------------
  • FOR THE CURRY:
  • Red bell pepper, medium sized- Halved
  • Tomatoes, medium sized-2
  • Bird Eye Chilies- 6 (or 3 if less heat is desired)
  • Garlic- 5 pods
  • Coriander seeds whole- 1 teaspoon
  • 4 Cheese Mexican (a mix of Monterey Jack, Cheddar, Queso Quesadilla &Asadero Natural Cheeses)-3 tablespoons ; If you are unable to lay your hands on 4 cheese mix, you could use a mixture of cheddar and Monterey Jack
  • Chicken/Vegetable Stock or water- 2 cups and a little extra to attain a desired consistency of curry
  • Chopped basil/ coriander leaves for garnish- 2 tablespoons
  • Salt- 1/2 teaspoon or to taste
  • Sugar-1 teaspoon
  • Cream-1 tablespoon for garnish (optional)
  • Oil- 1 teaspoon

Instructions

  1. FOR THE MEATBALLS:
  2. Mix all ingredients well with a fork and form into small balls . Shallow fry in an Abbleskiver (Appe) or a regular pan and keep aside on a kitchen towel to drain off excess oil.
  3. FOR THE CURRY:
  4. Blend all ingredients(except cheese, stock, coriander/basil, salt and cream) in a high speed blender and keep aside
  5. Heat oil in a small, deep wok and add the above paste
  6. Cook it on medium heat with constant stirring for 2-3 minutes, then add1.5 cups of stock(or water) and mix well; bring it to boil, then reduce flame to low and simmer covered for 5 minutes
  7. Remove the lid and add 1/2 cup of retained stock(or water) and cheese and mix well
  8. Add meatballs, mix and cover and let it simmer on low heat for 10 minutes with intermittent stirring
  9. Taste for salt as both stock and cheese would already be salty, add sugar and cook for another 2-3 minutes on low heat
  10. Turn off the heat and cover and let the meatballs absorb the curry well. Garnish with cream if desired and chopped coriander or basil

Notes

Using stock (chicken or veg) makes a considerable difference to taste, but if you have neither at hand, you could use water and add a little butter while the sauce is cooking This dish tastes better after a couple of hours or even the next day when the flavours have absorbed and enhanced well Tastes best with a side of steamed sticky rice

https://onewholesomemeal.com/chicken-meatballs-in-fiery-cheesy-curry/

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[kkstarratings]