Murgh Makhani or Restaurant Style Butter Chicken

Murgh Makhani Butter Chicken

We had friends visiting one Friday evening. They were in SF only for the evening and we had them over for dinner.

We ordered take out food as I was not up for cooking for so many folks. But I baked us a cake.The cake as luck would have it didn’t turn out well. It was nice and soft out of the oven but then fell flat and was dense. It was weird. Soft and dense.

To salvage it, I decided to serve it with some whipped cream. As in store bough whipped cream. You know,cool whip makes everything seem better.

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Baked Basil Pesto Chicken Breast with Spanish Rice

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One of the first few things that we cooked in our apartment post the move, is basil pesto chicken with spanish rice. A staple at our house, this is one complete meal that can be cooked in about 30 – 40 mins. Its rich with veggies, protein and is gluten-free.

It comes together with the starter ingredients listed in my previous post on setting up a new kitchen. Leftovers make a flavorful lunch the next day.Serve with a green salad to add more veggies or with some garlic bread and wine to make it more festive.

Note:

1. Cooking time will vary based on rice used. Jasmine rice will cook faster than brown rice or basmati rice. Follow the timing instructions from the rice packet.

2. Rice to liquid ratio will also vary by the kind of rice used. Basmati rice uses 1: 2 while jasmine needs 1: 1 1/4. Follow this proportion from the rice cooking instructions. For drier rice, use 1/4 cup less liquid than mentioned on the directions.

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Baked Basil Pesto Chicken Recipe 

  • 2 Chicken breasts thawed and cut into 1 – 2 inch cubes

For Marinade

  • 1 teaspoon garlic, finely diced
  • 2 tablespoons pesto sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon parsley (dried)
  • 1/2 teaspoon oregano (dried)
  • Salt and pepper to taste
  • 1 teaspoon olive oil

For Baking 

  • 1 teaspoon olive oil
  • 2 tablespoon pesto sauce

1. Marinade the chicken breasts with all the ingredients listed above and set aside for at least 15 mins. You can use the time to make and prep the Spanish Rice ( recipe below).

2. Preheat the oven to 350 F ( 180 C).

3. Grease an oven safe dish with olive oil. Spread 1 tablespoon of pesto over it. Layer the chicken over the pesto taking care not to overlap them. Spread the remaining pesto over the chicken.

Wrap foil over the baking dish.

4. Bake for 10 – 11 mins. Test with a fork to ensure juicy but cooked chicken.

Serve warm.

Spanish Rice Recipe

  • 1 teaspoon canola oil
  • 1 teaspoon finely diced garlic
  • 1/2 red onion finely chopped
  • 1/2 red bell pepper finely chopped
  • 2-3 brocollini florets finely chopped ( including their stems)
  • 1 roma tomato finely chopped
  • 1/2 teaspoon paprika
  • 1 cup long grain rice
  • 1 1/2 cups – 2 cups chicken broth or water
  • Salt to taste

1. Heat oil in a pot and add garlic. Once the garlic sizzles ( but is not brown yet), add onion. Cook till the onion is translucent for about 2 mins.

2. Add pepper and brocollini and sauté them for  a minute. Then add the roma tomato. Cook for another 2- 3 minutes till the tomatoes cook and wilt.

3. Add rice and sauté for another minute allowing rice to cook in the juices from the veggies.

4. Now add the chicken stock. or water. Add paprika and salt to taste. Stir well. Cook on medium flame for about 10 minutes till rice is cooked.

Serve warm.

Enjoy!

Chicken Momos (Dumplings)

Momos

Original to North eastern Indian states of Arunachal Pradesh and Sikkim and other bordering countries like Bhutan and Nepal, momo’s are now available in all malls  and Indo- Chinese restaurants in metro cities. Mildly spiced minced chicken fill in thin wrappers and steamed, they are Varun’s favorites.

Chicken momos

I have been meaning to make them for a while but never got a chance till this weekend we bought some minced chicken and decided to make momo’s. Varun helped me mix the dough and then proceeded to create a mess. I couldn’t form them as well as I hoped to but they tasted like the ones you would get in Mainland China.

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This is a hit recipe that is going to stick around in our household for good!!

Chicken Momos Recipe

For the filling

  • 3/4 lb minced or ground chicken
  • 1 tablespoon freshly grated ginger root ( about 2 inch root)
  • 1 tablespoon garlic minced
  • 1/2 tablespoon finely chopped coriander leaves
  • 1/2 tablespoon finely chopped mint leaves
  • 1/2 teaspoon soy sauce
  • Salt to taste

For the Cover

  • 2 cups all-purpose flour
  • 1 – 1 1/2 cup water
  • 1 tablespoon oil
  • Salt to taste

1. Mix all the ingredients for the filling and set aside.

2. Mix the ingredients for cover starting with a cup of water and adding more as needed to make a stiff but pliable dough.

3. Make small balls ( cherry or lemon sized) and roll out thin circles ( like rotis or tortillas).

4. Place a tablespoon or two filling ( based on how large is the circle) in the center and scoop the edges up to form a dumpling. Repeat till all the dough and filling is used up.

5. In the meantime, set a saucepan with water to boil. Keep an well -greased steaming basket inside it.

6. Keep the dumplings in the steamer and steam for 10 – 12 minutes till they are done.

Serve hot with Siracha sauce.

Andhra Special: Gongura Chicken ( Chicken in Sorrel Leaves Gravy)

Gongura chicken

For my 201’st post, I thought I should post a regional recipe. When I first moved to US in 2001, we all had packed food items from home – be it pickles, papads or even pulses. While we were getting adjusted to the new life there, we all bonded over homemade simple meals. News,updates,learning’s were shared. Daal-chaawal for the dil ( aka Chicken soup for the soul).

Most folks from Andhra had a bottle of gongura pickle.The tangy sour sorrel leaves picked in a hot oil tempering. The combination is amazing and most Indian stores across US stock this.  It soon became a staple in our house and even today stands next to mom’s sweet and sour pickle.

When we moved to Hyderabad, we were introduced to another Andhra specialty made with red sorrel leaves – Gongura chicken. And the pairing is classic. Italians have their Chicken with Spinach, North Indian with fenugreek leaves (Methi– chicken) and Andhra has it with gongura leaves.

Renuka making chicken

Alas not all places make it well and we have had varying degrees of luck. Some places it was too sour,others it was too bland. Till recently, Renuka, our cook made it when she saw chicken and gongura leaves. And it was lip-smacking good. So, good that I asked to make it again when we had friends over.

Cooking

She willing shared her recipe and blushed when I told her I would share it with you all on Internet.

I hope you all love this tangy chicken recipe as much as we did 🙂

Gongura Chicken Recipe

Serves 4

  • 1 lb chicken(boneless skinless cubed into bite sized pieces)
  • 1 tablespoon oil
  • 1/2 cup red onion diced
  • 1/4 cup mint leaves roughly chopped
  • 1/4 cup coriander leaves roughly chopped
  • 2 1/2 cups Gongura leaves – washed and roughly chopped
  • 1 teaspoon – turmeric powder
  • 1 teaspoon – garam masala powder
  • 1 1/2 teaspoons -coriander powder
  • 2 teaspoons – red chili powder
  • Salt to taste
  • 2 cups water

For the Marinade

  • 2 tablespoon yogurt
  • 3- 4 garlic pods minced
  • 1 inch ginger root peeled and grated
  • 1 green chilli diced
  • Juice from 1/2 a lemon ( about 1 tablespoon)
  • Salt to taste

 For the Coconut Paste

  • 2 teaspoons Desiccated coconut ( thawed if frozen)
  • 10 -14 cashew nuts ( unsalted)
  • 3 garlic pods -roughly chopped
  • 1 green chilli – roughly diced

1. Marinade the chicken in the ingredients listed above. Set aside for 30 minutes to an hour.

2. Heat oil in a pressure cooker ( or a pot with tight fighting lid). Add onions and fry till translucent. Add the coriander and mint leaves and saute them for about 30 seconds till wilted.

Then add gongura leaves and saute them for about a minute.

3. Now add all the spices – turmeric powder, chili powder, coriander powder, garam masala and salt. Keep stirring as you add the masalas so they wont stick to the pan and burn.

4. Add the coconut paste and cook through for another minute.

5. Finally add the chicken along with the marinade. Mix well. Taste and adjust seasonings. Add water.

Pressure cook for 2 whistles or cook till chicken is cooked through but not tough about 8 – 10 minutes.

Serve hot with rice or parathas.

Everyday Chicken Meatballs

Chiken meatballs 2

I mentioned that I made two types of meatballs for my June Daring Kitchen Challenge – Mutton Apricot meatballs and Chicken meatballs. This post is about the chicken meatballs. Simple and easy to make, they can be cooked ahead on weekend and added to your salad , pasta or in a sandwich. They are perfect as appetizer with some mint chutney at an open house or a potluck.

The flavors in this recipe are inspired from Northwest Frontier Province of Indian subcontinent  – whole coriander seed pods, cumin seeds and red chili powder. The flavors though can be easily altered to taste.

I sometimes flatten them into nuggets and pan fry with a crumb coat. Either ways it’s a wonderful back up to be stocked in your freezer for those busy weeknight when you want something yum for dinner but don’t have energy to tinker around in the kitchen.

Chicken meatballs

Chicken Meatballs Recipe

  • 1 lb chicken breast ground
  • 3- 4 garlic pods finely minced
  • 1 tablespoon whole coriander seeds
  • 1 teaspoon finely diced green chili
  • 1 teaspoon cumin seeds
  • 1/2 – 1 teaspoon chili powder
  • 1 inch root ginger freshly grated
  • 1/4 cup fresh coriander leaves chopped
  • 1/4 cup mint leaves chopped
  • 1/4 cup red onion chopped
  • 1 egg beaten
  • 1/4- 1/2  teaspoon turmeric powder
  • 1 teaspoon – garam masala 
  • Salt to taste
  • 2 tablespoon – Oil (for frying)

1. Mix all the ingredients well (except oil for frying). Form meatballs and set aside.

2.Heat oil in a non-stick skillet and fry the meatballs  for a couple of minutes on each side till golden brown.

3. Drain on a paper towel to remove excess oil

Serve warm. Or store in an air tight container in fridge once cool.