Chicken Dry Fry

Chicken Dry Fry is a great recipe and delicious also with lot of spices but with sticky gravy. In this recipe I avoid using medium or big pieces of chicken as the masalas do not get into the chicken pieces, so I use small pieces. This is for me is the easiest recipe of chicken with great taste.

CHICKEN DRY FRY

Servings: 4 to 5

Ingredients:

Chicken – 750 gms, cut into small pieces
Tomato – 2, finely chopped
Onion – 2, finely chopped
Ginger/ Garlic Paste - 2 tbsp
Curd - 1 cup
Green chillies - 3
Curry Leaves – 1 small bunch stem

Garam Masala powder - 1 and 1/2 tbsp
Chicken Masala powder - 1 tbsp
Red Chilly powder - 1 tbsp
Turmeric powder - 1/2 tbsp

Coriander powder – 1 tbsp
Salt – as per your taste

Mustard Oil – 3 to 4 tbsp

Preparation:

Clean and wash the chicken pieces. I prefer to cut the chicken into small pieces. You can cut as per you want. Make sure you drain all the water from the chicken pieces after cleaning, else plenty of water will come out while you cook the chicken and it will spoil your effort.

Add half  cup of curd and ginger/garlic paste with the chicken pieces and marinate for 1 hour by keeping it in the refrigerator. 

Marinated Chicken

After 1 hour take out the marinated chicken from the freeze and allow the temperature to come down at room temperature.

Heat oil in pan. Add curry leaves, green chilli, chopped onions and tomatoes. Fry them all for few minutes till the tomatoes and onions get properly cooked.

In a bowl take rest of the curd,, add chilli powder, turmeric powder, coriander powder, chicken masala powder and mix them well with the curd. Pour the curd masalas mixture into the pan and mix well altogether. Fry for a minute till the masalas cooked well.

Then add marinated chicken into it, mix well.

Add very little water, not more than half cup. Remember if you see water is coming out from the chicken, then you don't need to add extra water.

Mix well in medium flame and cook the chicken till the gravy gets dry.

Once the gravy gets dry, your Chicken Dry Fry is ready to serve.

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Chicken Sheek kebabs

Sheek Kebabs can be made with any kind of meat. You can make it with lamb meat, beef, chicken or any kind of meat. Please do remember, moisture is the enemy of any kind of kebabs. So, remove moisture as much as you can from the meat. Secondly, the most important thing to make kebabs is to add fat. If you add fat to your minced meat, it is going to be juicy, otherwise the kebabs will become dry. So, do not use lean meat, the best way is to cut the chicken pieces and then add extra fat into the chicken pieces, so when you blend the meat, the fat is helps to make the kebabs juicy. Another important part is that, to make a fine smooth paste, you need to add the ingredients in dry state.

The beautiful part of this chicken mince mixture is that you can use it in Koftas or turn this mixture to make burger or in many other ways.

So, today I will brief you about Chicken Sheek Kebabs.

CHICKEN SEEKH KEBABS

Servings: 5 to 6

Ingredients:

Chicken (boneless) – 250 g, with extra fat

Garlic – 5 to 6 cloves

Ginger – 1 inch size

Garam Masala powder – ½ tbsp

Coriander powder – ½ tbsp
Chilli Flakes - ½ tbsp

Fried Onions – ½ cup

Cheese – ¼ th cup, grated

Green Chilli – 1 tbsp, finely chopped

Coriander Leaves – 2 tbsp, finely chopped

Egg – 1

Salt – as per taste

Olive oil – for greasing
Metal or Bamboo Skewer – 2 to 3

Preparation:

In a bowl add all the ingredients, expect egg, salt and oil. Mix all the ingredients.

Put the mixture in a mincer and mince for once.

Take out the half minced chicken mixture and put them in a bowl, add salt, half of egg (full egg can be added if you increase the chicken quantity). Mix well altogether. The reason of adding egg is mainly because of making the chicken mince juicy.

Again put the mixture into the mincer and mince once more to make a smooth fine paste. Remember, other than chicken, for lamb or beef, you need to mince at least 3 times to get the fine paste.

Take the skewers, grease it with olive oil, with spread equal amount of chicken mince mixture on the skewers, press them lightly from top and bottom to make a nice shape of kebabs.

Put them into the micro oven in grill mode at maximum temperature for 15 minutes.

Remove them from the oven and turn it to other side and again put them in the oven for few minutes or you can use outdoor barbeque grill till it is properly done.

For those, who do not have skewers or seekh in their home, we have the solution for this to make the same juicy tasty kebabs.

Take a wooden or metal spoon, apply little bit of oil on it and spread chicken mince nicely on the narrow rod like area, press from top and bottom to make a good shape.

Pull them out form the spoon carefully and place them slowly into the hot oil for deep frying.

Remember, as this kebabs cook really fast, so you need not to fry for longer time.

Now, sprinkle some kebab masala over the kebabs and add lime juice.

Serve this juicy, yummy Chicken Sheek kebabs with red chilli garlic sauce.

Tips: 

To make Chilli Flakes, you need to take 10 to 12 dry red chilli. Remove the stems and the seeds and add them into a blender. Blend them well. Your Chilli Flakes is ready. You can preserve it in a air-tight jar.  

If you are using the Bamboo Skewers, you need to soak the skewers in water at least for half an hour.

If your Chicken mince gets little bit soft and holding your seekhs or skewers, then add some bread crumbs (not too much), mix them nicely. The bread crumbs will immediately absorb the extra moisture. But usually bread crumbs is not used to prepare sheek kebabs. It is only used if you go wrong with the proportion of ingredients or mixture. 

Mutton Haleem with Lentils

Mutton Haleem is a special dish which mainly available during festive month of Ramadan when Muslims observed fasting. I have learnt the intricacies of this recipe from one of my Muslim friends. I have never tasted Hyderabadi Haleem, but one day during last Ramadan I prepared Haleem in my home and invited my Muslims friends to have a taste of it and all of them certified that my preparation is as close as Hyderabadi Haleem. The taste is really awesome and heavenly, but te preparation is not so easy and time consuming also. But you can do it your home. Just follow the steps as staed below, do some hard work, I bet - your hard work will not be wasted. 

But, I should also give you some health tips about Haleem:

Good points: This is very low in Sugar, High in Selenium, Vitamin B12 and Zinc.

Bad points: High in Saturated Fat and Cholesterol.

MUTTON HALEEM WITH LENTILS

Servings: 4

Ingredients:

Mutton- 500gms, boneless and cut into small pieces

Dalia (broken wheat)- 1/2 cup

Chana dal- 1tbsp

Urad dal- 1tbsp

Green moong dal- 1tbsp

Yogurt- 1 cup

Salt- as per taste

Ginger garlic paste- 1tbsp

Green chilli paste- 1tbsp

Shahi jeera (caraway seeds)- 1tbsp

Black peppercorns- 8

Red Chilli powder – 1 tbsp

Turmeric powder – 1 and 1/2 tbsp

Coriander powder – 1 tbsp

Cumin powder – 1 tbsp

Green Cardamom – 3 /4 pieces

Cinnamon – 1” size x 2 pieces

Cloves – 4 pieces

Bay Leaves – 2 pieces

Tomatoes – ½ cup, chopped

Onion – 1 cup or 3 medium, sliced

Garam masala powder- 1tsp

Mutton stock- 6 cups

Mint leaves- 1 bunch

Coriander leaves- 2tbsp (chopped)

Ghee- 1/4 cup

Lemon wedges- for garnish

Preparation:

Wash and clean the mutton pieces.

Marinate the mutton pieces adding salt and yogurt, mix well and keep aside for 30 minutes.

Take a pressure cooker heat ghee, add ginger- garlic paste, turmeric powder, salt. Sauté it and add mutton pieces, add sufficient water and put the lid on and let it cook for 3 whistle. Switch off the oven and keep it as it is till it becomes cool.

Soak the dalia and other dals separately (chana dal, urad dal, green moong dal) in water for 3-4 hours.

After 3-4 hours, drain the water from soaked dalia and dals.

Heat ghee in a frying pan and fry the sliced onions till they turns golden brown and caramelized. Keep aside.

Heat ghee on a deep nonstick pan, add bay leaves, green cardamom, cinnamon stick, cloves, black peppercorns, shahi jeera, sauté for a minute, add chopped tomatoes, sauté for few seconds and then add the dalia and dals to it.

Add cumin powder, turmeric powder, coriander powder, red chilli powder on the dals.

Mix well and cook for a few minutes. Add green chilli paste, ginger-garlic paste, half a cup of fried brown onions, garam masala powder, mix well, cook for few seconds and then add half a cup of water to it. Cook for a minute.

Mutton Stock

Then add mutton stock from the pressure cooker and mix well. Now add the mint and coriander leaves to it. Cook for another 5-6 minutes.

Add the mutton pieces, salt and mix well.

Cover the pan and cook on very low flame for about 4-5 hours, but stir occasionally.

After 4-5 hours, remove the lid from the pan, take out the mutton pieces in a bowl.

My Hand Blender

Now by using the hand blender, blend the dal mixture like a paste. Once it is done, add the mutton pieces to the pan and stir well for 3-4 minutes.

Once it is done, switch off the oven.

Your Mutton Haleem is ready to served. Garnish it with the remaining fried onions and lemon wedges. 

Mutton Stock

Mutton Stock is a kind of stew which you can use in any preparation of mutton. Instead of adding water in your mutton recipe, you can add Mutton Stock for better flavour and taste.

MUTTON STOCK

Servings: 4

Ingredients:

Mutton Bones - 200 gms

Onion - 2 medium, diced 

Carrot - 2 medium, cut into big pieces

Celery - 1 stalk, cut into 1" pieces

Parsley - 3 stalks, chopped little bit

Black Peppercorn - 7 to 8 pieces

Cloves - 3 pieces 

Bay Leaf - 2 pieces

Water - 8 cups

Salt - as per taste

Preparation:

Wash and clean the mutton bones by removing excess fat from them.

Heat plenty of water in a pan, add the bones into the boiling water and boil only for 4 to 5 minutes. Drain the water and remove the blanched (bones will become white and pale) bones from the pan.

In a non-stick pan add bones, diced onion, carrot pieces, celery, parsley, black peppercorns, cloves and bay leaves h 8 cups of water and put on the flame and start boiling. While it is boiling if you find any scum on the top, remove them.

After 15 to 20 minutes, put the flame in low and cook for another 40 to 45 minutes.

Then remove the stock from the oven, strain the stock with the help of a strainer. Allow it to cool. Your Mutton Stock is ready and you can use it as per your requirement or keep it in refrigerator till further use.

Chicken Verta

Chicken Verta is a popular dish and a very common item in dhabas, restaurants and even in street also. Minched chicken with spices, yougut and butter make this a delicious side dish.

CHICKEN VERTA

Servings: 4

Ingredients:

Chicken mince (boneless) - 500gms

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Tomato - 50 gms, chopped

Onion paste - ½ cup

Cashew nut paste - 50 gms

Cloves – 4 pcs

Green Cardamom – 4 pcs

Bay Leaves – 2 pcs

Turmeric powder – ½ tbsp

Coriander powder – ½ tbsp

Cumin powder – ½ tbsp

Kashmiri Red chili powder – ½ tbsp

Dried Fenugreek Leaves (kasuri methi) – 1 tbsp (crush a little bit by your hands)

Butter – 1 tbsp

Fresh Cream – 2 tbsp

Yogurt – 100 gms

Salt – as per taste

Oil – 1 big spoon

Preparation:

First, take a small bowl, pour some water in it and add all powder spices and mix with water (Turmeric powder, Coriander powder, Cumin powder and Kashmiri red chili powder) and keep it aside.

Take a pan, heat oil, add cloves, green cardamom, bay leaves, onion Paste and fry well till the onions become light brown.

Add ginger and garlic paste, fry for few seconds, then add chopped tomatoes.

When it is done then add the spices mixture and sauté it for a minute.

Add chicken mince, salt, cashew paste, yogurt and sauté it well.

Add butter, crushed fenugreek leaves and cook for 15 / 20 mints on low flame covering the lid.

Finally add cream and cook for a minute, switch off the oven and cover the lid of the pan for another 5 minutes.

Serve Chicken Verta with naan, paratha or roomali roti.

Mutton Paya/Tangri Soup Recipe

This Mutton Paya/Tangri Soup is awesome and very nutritious and probably that is reason why it is being served to somebody who is sick and it is considered as a nutrient supplement who cannot eat solid food properly. This Mutton Paya/ Tangri Soup is very popular in any old cities of any parts of the country. You can enjoy this soup or stew alongwith Jawar Roti, Roomali Roti. If you want to serve it for sick people, then instead of adding chili powder and garam masala spices, just add pepper, salt and other spices as mentioned below.

MUTTON PAYA/TANGRI SOUP

Servings: 5

Ingredients:

Mutton Paya/Tangri pieces - 500 g

Cardamom – 3/4

Cloves – 4/5

Cinnamon – 1” size

Shah Jeera – ½ tbsp.

Bay Leaves – 2

Chopped Onion – 2 medium, chopped

Ginger/Garlic paste – 1 tbsp

Turmeric powder – ½ tbsp.

Green Chilli – 4/5

Coriander powder – 1 tbsp

Cumin powder – 1tbsp

Garam Masala powder – ½ tbsp

Pepper powder – ½ tbsp.

Chilli powder – ½ tbsp

Oil – 2 tbsp

Salt – as per taste

Preparation:

In a pressure cooker heat oil, then add cardamom, cloves, cinnamon and shah jeera, bay leaves, chopped onion. Sauté a little bit, add ginger/garlic paste, turmeric powder, salt. Mix all this ingredients.

Then add green chilli.

MUTTON PAYA

Once we sauté the ginger/ garlic paste, add Mutton Paya/Tangri. Mix and sauté it little bit. Add plenty of water.

Go ahead and put the lid of the pressure cooker. After we put the lid then allow it to cook till the legs are nicely soft, so that meat has to be come out from the bones and it should melt in your mouth.

After it is cooked, add coriander powder, cumin powder, garam masala, pepper powder and chili powder. Mix all the ingredients. If you want to increase the soup, add little water.

Cook it for another 10 minutes and your Mutton Paya/Tangri Soup is ready.

Add chopped coriander a mix it.

When it is properly cooked you will find that the meat actually starts separating from the bones.

Taste the soup whether salt is required, if so add some salt.

Serve the soup hot.   

Spicy Mutton /Lamb Curry with Yogurt

This is a regular and common preparation my mother prepares almost once or twice in a month. This is juicy, thick gravy recipe which has been altime favourite items for Bengalis. In earlier days Bengalis used to offer this "SPICY MUTTON CURRY" for each and every parties, as it was a must. But now a days people become cautious about their health because of heart diseases, colesterol, tri-glyceride etc and avoiding red meats.

During last Bangali's New year I prepared this recipes for my entire family members and guests and the process that I followed is being described below as I don't want the usage of pressure cooker too much, but only for the purpose of final cooking.

MUTTON KASHA

Servings: 4

Ingredients:

Mutton – 500 gms

Potato – 4 medium, cut into half

Onion – 2 medium, chopped

Green Chili paste – 3 tbsp

Garlic paste – 2 tbsp

Ginger paste – 1 tbsp

Cinnamon – 1 inch piece

Cardamom – 6/7 pieces

Cloves – 5 pieces

Turmeric powder – 1 tbsp for marinating, 1/4^th b tbsp for cooking

Yogurt – 1/2 cup

Garam Masala (spice mixture) – 1 tbsp

Mustard Oil – 5 tbsp for marinating, 3/4 tbsp for cooking

Salt – as required

Sugar – 1 tbsp

Ghee – 2 tbsp

Preparation:

Marinate mutton with card, mustard oil, turmeric powder, green chili paste, garlic/ginger paste. If possible marinate overnight.

Take mustard oil in a pan, add pinch of turmeric powder and fry the potatoes. Keep it aside.

In the same pan add more oil and heat the oil, add cinnamon, cardamom and cloves. Fry till fragrance comes. Then add chopped onion and fry till brown. Add salt and sugar.

Then add spice mixture (mix turmeric, cumin and red chili powder with little water) and cook it for 5 minutes. Then add marinated mutton. Cook the mutton in low flame till it becomes dry.

Transfer the cooked mutton in a pressure cooker, add water as required and cover the lid of the pressure cooker and wait for 3 or 4 whistle.

Open the lid and add fry potatoes, salt if required and ghee. Again cover the lid. Wait for 1 or 2 whistle. Switch off the oven and wait till the pressure comes out.

Open the lid of the pressure cooker and add Garam Masala.

Your "Spicy Mutton Curry with Yogurt" is ready to be served.



For More recipes of Mutton see:

Spicy Achari Mutton Curry

Vegetarian Mutton Curry without Onion & Garlic

Mutton Rogan Juice