5 Most popular chicken dishes from North India

Chicken is very popular in north India.Here is a list of 5 most popular chicken dishes from this region.
1.Chicken Curry

2. Butter Chicken
3. Chicken Fry

4. Chicken Tikka

5. Chicken Roll

What is your say ?
Which is your favourite Chicken Dish ?

Diet Tips - Food for Brain

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The following is a list of Good food sources of ALA -- which is converted into omega-3 fatty acids in the body :walnuts,flax and flaxseed oil,canola oil,olive oil,soybean oil. While foods containing omega-3 fatty acids have health benefits,but oils and nuts can be high in calories eating them in moderation is advised.Some study recently implicates Omega-3 supplements may cause prostrate cancer.

How to make Chicken Fry ?

Ingredients

Chicken – 1 Kilogram ( small pieces)

Curd – 250 Grams

Ginger Garlic Paste – 2 Teaspoon

Red Chilli Powder – 2 Teaspoon

Red Colour – ½ Teaspoon

Salt – to taste

Garam Masala Powder – 1 Teaspoon

Chaat Masala Powder – 1 Teaspoon

Oil – 1 ½ Cups

   

Method

(1)Pierce the chicken pieces with knife.

(2)Combine all the ingredients in a mixing bowl.

(3)Mix with chicken and stir up & down 5-6 times so that the chicken is completely soaked in the marinate.

(4)Leave overnight in the refrigerator.

(5)Next day, heat oil in a pan.

(6)Deep fry chicken pieces.5-6 at a time.

(7)Serve hot with curd/mint chutney.

Curd Chutney

Curd – 1 cup

Mint leaves – 10-15

Green Chilli -2

Salt – to taste

Zeera (Cumin) – ½ Teaspoon

Coconut Powder – 2 Teaspoon

Churn in blender and serve

Mint Chutney

Mint Leaves – 1 bunch

Tomato – 1

Coriander/Cilantro leaves – ½ cup

Green Chillies – 2-3

Ginger Garlic Paste – 1 Teaspoon

Zeera – 1 Teaspoon

Salt – to taste

Churn in blender and serve

How to make Chicken Curry ?

Ingredients

Chicken -  1 Kilogram (washed)

Tomato puree – of 4 ripe tomatoes

Onion  – 1 chopped

Curd – 2 Tablespoon

Ginger Garlic Paste – 1 and  ½ Teaspoon.

Cooking Oil - 5 ml

Salt – to taste

Khada Garam Masala – Little

Turmeric Powder (Haldi) – to taste

Chilli Powder – to taste

Badi Elaichi – 3

Kali Mirch(Black Pepper) – 6

Bay Leaf – 3

Cinnamon Stick – 2

Method

(1)In a vessel put 5 tablespoon cooking oil.

(2)Add 3 badi elaichi, 6 kali mirch(Black    Pepper,3bay leaf. 2 stick   cinnamon.

(3)Add chopped onion. Fry to light brown. Put 

    chicken and salt + 1 teaspoon turmeric powder.

(4)Fry on low flame for 5 minutes.

(5)Add tomato puree + curd + ginger garlic paste

(6)Now Fry with patience in a very low flame

 up to 25 minutes on slow flame.

(7)Stir occasionally.

(8)Cover  and  cook on low flame for 5 more

 min.

(9) Garnish with Cilantro( Hara

 Dhaniya. And serve hot              

Chicken Qorma

Ingredients

Chicken – 1 Kilogram ( washed)

Onion – 3 -4 (Medium sized) finely sliced

Curd – 250 gram whipped

Garlic Paste – 1 Tablespoon

Ginger Paste – 1 Tablespoon

Oil – 1 ½ small cup

Red Chilli Powder – 2 Tablespoon

Turmeric Powder – 1 Tablespoon

Coriander Powder – 3 Tablespoon

Ghee (pure) – ½ Cup ( small)

Method

(1)In a deep pan heat ghee.

(2)Add sliced onions and fry to golden brown colour on medium flame.

(3)Keep stirring side to side to prevent over browning.

(4)Remove and set aside.

(5)Take oil in a large cooking vessel, heat to medium.

(6)Add ginger and garlic paste and fry for a minute. Keep stirring.

(7)Mix in chicken, whipped curd, salt red chilli powder, turmeric powder.

(8)Cook in low –medium flame, tills chicken is tender and oil begins to separate from gravy.

(9)Now crush in fried onions under a rolling pin & add.

(10)Cook again for 5-8 minutes

Taste Tips –

·       Do not use over brown or burnt onions.

·       Curd must not be sour.

·       If desirable add 2 drops kewra water in the end just before turning off flame.

Kadhai Murgh (Chicken)

How to cook - Kadhai Murgh 

Ingredients

Chicken – 1 Kilogram (Small Pieces)

Tomatoes – 500 grams ( chopped)

Onion – 1 medium size ( chopped)

Ginger- Garlic paste – 2 teaspoon

Green Chillies – 6-8 ( Slit longitudinally)

Oil – 100 ml

Salt – to taste

Turmeric – ½ teaspoon

Red Chilli powder – 1 teaspoon

Corriander powder – 2 teaspoon

Garam masala powder – ½ teaspoon

Procedure

(1)Take oil in a pan .fry onion till golden

(2)Add whole spices and chicken

(3)Fry for 5 minutes and add some salt

(4)Add all grounded (powdered) spices and ginger garlic paste and cook for upto 10 minutes.Add salt to taste.

(5)Now add chopped tomatoes and cook on low flame for 20-30 minutes,stirring frequently.

(6)Add slit green chilles and cook for another 10 minutes

(7)Cover the preparation with lid for 5 minutes and turn off flame.When chicken is tender and oil seprates from gravy

Now the Chicken Kadhai is ready to be served.

Sprinkle chopped coriander leaves before serving.

Best Non Veg in Jabalpur

My husband regularly visits Jabalpur for official work.His favourite for non veg food is Riyaz Hotel in badi omti.Few days back,I had the opportunity to visit the place.
Riyaz is a very old hotel,with not so proper arrangement for family sitting.But the food is awesome and reasonably priced.
Bhuna Gosht is ultimate.The quality of mutton and spices used here makes bhuna gosht delicious .The gravy or shorba is cooked slowly that it becomes thick and nicely coated to the meat.Bhuna gosht involves slow cooking for longer time to give richness and taste to the dish. You can eat it with roomali or tandori roti.
Mutton and chicken biryani are the other favourites at this hotel.This hotel is famous for mutton biryani.
Use of herbs ,spices and again the mutton quality makes biryani a must eat here.
Also you can have paya for breakfast.Paya is available till afternoon.Riyaz also makes good chicken kadi kebab and chicken fry.
For the lovers of non veg food, When in Jabalpur a visit to Riyaz hotel should not be avoided.