Methi known as Fenugreek in English, a word derived from Latin word "greek hay" is very beneficial to health and has many medicial properties. India is the largest producer of methi in the world and Rajasthan, Haryana, Maharashtra, Madhya Pradesh, Uthranchal and Gujrat are the states producing methi and punjab being majot methi producing state.
Fenugreek is used in many ways and has many benefits namely fenugreek in powder form is used in curries and pickles, while the dried form of fenugreek called "Kasuri methi" is used to add flavour the dishes. The dried leaves called kasuri methi has a bitter taste and characteristic aroma in it.
Methi seeds when made paste acts like a best conditioner. Let me share some secret beauty tips of methi leaves, as such i am planning to add a seperate coloum in the blog for medicinal benefits and beauty tips using kitchen herbs and groceries, but since this is a methi recipe let me share few with everyone.

• Paste of the fresh leaves and coconut milk applied over the scalp is believed to prevent hair loss, promote hair growth, preserve its natural color, delay graying of hair and make it silky soft.
• Add the powder of methi seeds with coconut oil and massage it on your scalp. Wash it off the next day with cold water. This helps to prevent premature graying of hair.
• A paste of methi leaves mixed with vinegar is good for treating dandruff.
• Applying the paste of fenugreek leaves and turmeric on your face is very good for pimple blackhead prone skin.
• Make a paste of fenugreek leaves and add boiled milk to it. Applying this to your face delays the appearance of fine lines and wrinkles. It not just improves the complexion but also makes one look years younger.

So, by now hope many of you must have understood its benefits..especially girls reading this. Just try to add methi to your food and enjoy healthy and beautiful life. As such methi is not that good in taste when cooked but it can surely be made intresting and tasty. One of my friends asked me to post a recipe using methi and chicken. So i think this fits the bill perfectly and makes a tasty menu. Believe me, it tastes just wonderful.




Ingredients:
Chicken 800 gms.
Ginger 1 2″ piece
Garlic 10 cloves
Green Chillies 5
Yogurt 1 cup
Salt to taste
Coriander Leaves 3 tbsps.
Vegetable Fat (ghee) 3 tbsps.
Onion 1
Bay Leaves 2
Fenugreek Leaves (methi) 1 cup
Coriander Powder 1 tsp.
Cumin Powder 1 tsp.
Mace And Cardamom Powder 1/2 tsp.
Wheat Flour Dough (make a dough using little flour for sealing).


Method:

1. Clean the chicken and cut into 8 pieces.
2. Make a paste of ginger, garlic and green chillies.
3. Slice the onion, brown in a little ghee and grind to a fine paste.
4. Finely chop the coriander leaves.
5. Marinate the chicken pieces in curd, ginger-garlic-green chilli paste and salt for 6 hours.
6. Heat ghee in a narrow mouthed degchi or deep bottomed pot called handi, add bay leaves. Add finely chopped methi leaves. Stir-fry for three minutes.
7. Cover the degchi or handi and seal, using the dough. Cook over low heat till the flavours are given out.
8. Uncover the degchi and sprinkle the mace and cardamom powder.
9. Serve hot garnished with chopped coriander leaves.

Preparation Time: 6 hours and 30 minutes (including marination)
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving Suggestion: Serve hot with Rice and dal.


Note:

• Use freshly chopped fenugreek leaves for this recipe
• Make dough using just 3-4 tbsp of wheat flour and little water but tight dough so that it seals the handi properly.
• Use a handi or earthen pot for best taste.
• You can also use a deep bottomed vessel instead.
• Use fresh Onion paste for the recipe.

Jeera Murgh is a simple and aromatic cuisine from Uttarpradesh. This cuisine can be termed as modern Mughlai cuisine, since this is a blend of modern and traditional cuisine style. This dish is so aromatic that it pulls people close to it. Jeera Murgh can be seen in the menu card of popular restaurants and hotels. Not much of ingredients in making this and its tastes delicious. Another factor is this recipe can be cooked both on stove and as well as using oven. Basically this is a Uttarpradesh and Delhi recipe and is in a way called Mughlai since it is cooked using fresh cream and butter. It is high in calories but once in a while rich food is ok these days. The important point to be noted in this recipe is that it should be served hot , as soon as it is cooked. Since it tastes not only best when served hot, fresh and just cooked but also is aromatic making it tempting for foodies. I give this 5 stars for colour, aroma and taste, so just read further for the recipe of Jeera Murgh.




Ingredients:
2 1/2 kg (5 lb) Chicken, cut into 8 serving pieces
Juice of 2 lemons
1 tsp Salt
1 tsp Cayenne pepper/Red chilli Powder or crushed red chillies
25 g (1 oz) 1/4 cup Flour
50 g (2 oz) 4 Tbs Butter
2 Onions, sliced
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 tsp Cumin seeds
300 ml (10 fl oz) 1 1/4 cups Yogurt
150 ml (5 fl oz) 5/8 cup Double (heavy) cream
Thinly pared rind of 1 lemon, in one piece.




Method:

1. Put the chicken pieces on a large plate and rub them all over with the lemon juice. Set aside for 20 minutes, then pat dry with kitchen towels.
2. Mix the salt, cayenne and flour together on a second plate and roll the chicken pieces in it, shaking off any excess.
3. Melt the butter in a frying-pan.
   
4. Add the chicken pieces and fry until they are evenly browned. As they brown, transfer the pieces to a plate.
5. Add the onions, garlic, ginger and cumin seeds to the pan and fry until they are golden brown.
6. Stir in the yogurt, cream and lemon rind. Return the chicken pieces to the pan and turn in the mixture to coat thoroughly.
7. Bring to the boil, reduce the heat to low and cover. Simmer the chicken for 1 hour, or until it is cooked through and tender.
8. Uncover the pan for the last 20 minutes to allow the sauce to thicken somewhat.
9. Discard the lemon rind and transfer the chicken and sauce to a warmed serving dish. Serve at once.

Preparation Time: 30 minutes
Cooking Time: 1 hour and 20 minutes
Serves: 4 persons
Shelflife: 1 day. Best fresh.
Serving Suggestion: Serve hot just when cooked with Naan or Roti.


Note:

• Use fresh Cream while cooking. Double heavy cream is available readymade in stores and is made from skimmed milk. It is much thicker and taste more delicious.
• If you are cooking this cuisine using a oven, then cook it over 650 C and stir it by taking in out after every 20 minutes after adding the yoghurt and cream.
• Dont forget to remove the lemon rinds.
• Use large peices of chicken for cooking this recipe.
• Fry the jeera in the pan till a slight aroma comes from it and it turns brown, so that the cuisine turns out aromatic and fresh jeera aroma spreads when served.

Click here to know more about Uttar Pradesh foods and recipes - An Introduction To Uttar Pradesh Foods And Recipes.

Many of us are aware about Chicken stock. This chicken stock is used to many dishes to add taste . It is used in soups, for making briyanis and Pulaos and also in some continental recipes.
Chicken stock is one easiest recipe which anyone can make it at home and use it when needed. And for those who are running out of time, when you are in the middle of preparing a recipe but dont have stock..here is a quick tip for you. Whenever you happen to make chicken stock, just pour it in a try or cup and freeze it in your refrigerator. It comes handy whenever you need it for makign recipes. Most of the Western countries have canned chicken stock, which is nothing but freezed but with some preservatives. But why waste money when you can make one in your own Kitchen.
Chicken Stock is prepared from chicken bones and is very nutritious and full of energy that is why it is also given to patients to re-gain some strength. It has various uses in cooking different foods to give extra chicken flavor like fried rice, any kind of chicken soup, lentils, etc.
Make use of chicken stock whenever and wherever possible to make your cuisines tasty and yummy.




Ingredients:
½ kg chicken with bones
3-4 garlic cloves
1 tbspn ginger (chopped)
2-3 bay leaves
4 cloves
2-3 cinnamon sticks
3-4 cardamom
Slat to taste
4-5 black pepper corns
6 cups water or as required.


Method:

1. Take chicken with bones and put it into a deep pan or pot (preferably one which has a lid).
2. Add water in it so that water level should 1inch above the chicken pieces, now put few cloves, cardamoms, cinnamon sticks, salt, pepper, bay leaves, garlic cloves and ginger.
3. Cover the pan and let it cook till water completely boils and white layer starts to appear on the top of the stock.
4. Turn off the stove and let it be cooled.
5. After it cools, drain out all the chicken stock/water using drainer.

Preparation TIme: 10 minutes
Cooking Time: 15 minutes
Serves: Enough to make dish for 4 persons
Shelflife: 1 -2 days. If refrigerated, it remains upto 1 week.
Serving suggestion: It is normally used while cooking food.




Note:

• The stock is of medium consistency. So dont get puzzled , if you get watery base. It thickens up with time.
• Use a good drainer while clearing.
• This chicken stock can be freezed in refrigerator and used when needed.
  

This chicken pilaf is very much famous in South Asian cuisine and is generally known as “yakhni pulao”. This pilaf can be prepared with any meat of your own choice, it is very light and healthy rice recipe. This is pulav is rich in taste and ingredients since it contains many spices, and fresh chicken stock. This recipe is nawabi recipe which has its roots in Awadhi cuisines which is widely famous all over the world. Nawabs were known for their rich taste and meats. As such this pulao can be made using any meat, but chicken is the meat which goes very well with this.
But do remember to chop the chicken in big pieces so that you can enjoy its taste and juicy spicy flavour.
Reading this, many might think that pulaos are having same spices. Yes it does, but the style of cooking them and specific blend of spices makes them different from each other. There many types of pulaos and Briyanis which are famous in India like Hydrabadi Briyani, Yakhni Pulav, Matar Pulao, Dum Briyani , Nawabi Briyani etc to name few. In all this recipes, the spices are almost same to some extent, but ingredients and style of cooking differs from recipe to recipe and from place to place.
This recipe Yakhni Pulav specially is made from chicken stock and is cooked in manner which keeps them soft and tasty, unless various pulav where yoghurt is used to soften the food. Yakhni Pulav is usually served with any Indian curry, but it goes best with Non veg Indian curries like Kofta curry, Nargisi kofta curry shahi chicken or any moghlai curry.





Ingredients:
1 kg Chicken pieces (keep it big pieces)
4 -6 cups Chicken Stock (here is the chicken stock recipe)
1 kg rice, use Basmati Rice for good aroma and taste (soaked in water for an hour)
1 medium size onion (cut into julienne)
2 medium size tomato (cut into large pieces)
1 tablespoon ginger garlic paste
1 cinnamon stick
2 cloves
2 green cardamom
1 black cardamom
1 tbspn red chili powder
1 tspn turmeric powder
5-6 black pepper seeds
1 tbspn cumin seeds
3-4 green chilies
½ cup mint leaves (chopped)
Salt to taste
2/3 cup oil.




Method:

1. Prepare Chicken Stock beforehand and keep aside. Click the chicken Stock underlined for chicken stock recipe.
2. Take a deep-wide sauce pan so that rice can easily prepare in it.
3. Fry onions in the oil until they become light golden in color.
4. Mean while add cinnamon, cloves, cardamoms in the onion so that a pleasant smell and aroma starts to come from the oil.
5. Now add tomato pieces, ginger garlic paste, red chili powder and turmeric powder and cook until tomato becomes soft and tender to form gravy.
6. After that add green chilies, mint leaves and cook for further 2 minutes with ½ cup of water.
7. Now add hot boiled and drained chicken stock with chicken pieces only to the gravy and let it boil and mix in the gravy.
8. Add rice in the end and if rice would not completely dip in the stock sauce, add more water so that all the rice should cover.
9. Cover the pan and cook rice on high flame until the sauce starts boiling and absorb in rice, it would take 8-10 mins.
10. When the sauce almost absorbs in the rice, reduce the flame to very low and cook for further 10 mins so that rice become tender and soft.
11. When the chicken pilaf becomes ready serve it hot in a beautiful rice dish with raita or any meat curry.
    

Preparation time: 25 minutes
Cooking time: 30 minutes
Serves: 4 persons
Shelflife:1 day
Serving Suggestion: Serve hot with raita and any Non veg indian curry or moghlai curry like nargisi kofta, Shahi Korma, Chicken tikka masala etc.




Note:

• In case, chicken stock is not available with you, then use normal water. Chicken stock would make the recipe even more tastier but water can be used when it is not available.
• Chop the tomatoes finely and also chop the onions finely like julienne.
• Some do add chopped green chillies. But I havent opted for it.
• Use a non sticky deep bottom pan to avoid any trouble of stickings at the bottom.
• This Pulao doesnt need Basmati rice as importantly. So even a normal rice can be used to cook Yakhni Pulao.
  

Click here to Know more about Uttarpradesh Cuisines and Foods- An Introduction To Uttarpradesh Foods And Recipes.

Chicken saagwala is a Indian name which means chicken cooked in spinach. It is a well known cuisine from Punjab and is healthy . I have shared few green veg and non veg recipes in the blog, chicken saagwala is one more addition to those list. Chicken saagwala is cooked using chicken, spinach, tomatoes and few spices. It is served with either Roti, naan or rice. It tastes good with Matar pulav. Punjabis are fond of chicken and greens and this comes under their preferred food.
Hope you would enjoy this recipe.




Ingredients:
1 Chicken-cut into pieces
3 Cups pureed spinach
1 tsp Cumin seeds
1 Bay leaf
1 tsp ginger paste
1 tsp garlic paste
1/2 Cup onions-chopped finely or paste
1/4 Cup tomato puree
2 tsp Salt
1/4 tsp Garam Masala
1/2 tsp Powdered red pepper
1 tsp Powdered coriander seeds
Cream for garnish



Method:

1. Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.
2. Add onions and saute till soft.
3. Add the chicken over high heat and turn around till opaque.
4. Lower the heat and let it cook, stirring a few times, till tender.
5. Add tomato puree and stir fry till fat separates. The oil should be floating on the surface or on the sides of the pan.
6. Add the salt, garam masala and the red pepper and stir till well mixed.
7. Add spinach and saute for 2-3 minutes.
8. Turn around a few times and serve hot garnished with the cream.
9. Chicken Saagwala is ready.
10. Serve it hot with Roti or Naan. Even pulav goes well with it.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving Suggestion: Serve hot with roti, naan or pulav.


Note: Blanch the spinach and make puree of it for better taste. Blanching means chopping the spinach into small then, cook it in boiled water for few minutes, till it is cooked. It would turn dark green and tender soft when cooked. Then drain it, and allow it to cool for few minutes. Once it is cooled, blend it over mixer into puree.


Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines.

Kadhai chicken is a chicken curry recipe which is usually cooked in kadhai/skillet. Kadhai is a wok-type utensil used in Indian cooking. The speciality of kadhai chicken is, it is not only cooked in kadhai/skillet but also it is served in kadhai/skillet. The idea of kadhai chicken is to cook all the ingredients in tomato based thick gravy and in their natural juices. Kadai chicken is also called as Karahi chicken and it gets it best colour and taste from the kadai it is cooked on. So it is best when cooked in iron kadai. Indian kadai is similar to chinese wok except that kadai is deep bottomed and is available in various metal forms like steel, iron, plastic, brass, copper, copper-bottomed and non stick. Kadai chicken is simple and easy to cook and is ideal on special occassions. This cuisine can be found on the menu cards in every restaurant worldwide where indian food is served. And it is a cuisine from the land of Punjab, which is known widely for its culture and food.
Here is a reference to the Indian kadai. This kadai is a stainless steel kadai. But kadai is also available in various metals like brass, copper, copper- bottomed, iron and non stick. In restaurents, kadai chicken is served in brass or copper bottomed /copper kadai, which makes it look elegant.




Ingredients:
Chicken - 1 kg , cut into big pieces
Coriander seeds - 2 tablespoons
Cumin seeds - 2 teaspoons
Blackpepper - 6
Whole dry red chillies - 6
Garam Masala - 2 tablespoons
Ginger - 2 inch piece / 2 tablespoons
Garlic cloves - 15 nos /3 tablespoons
Ghee - 2 tablespoons
Oil - 2 tablespoons
Tomatoes - 4-5 Large nos
Onions- 1 , chopped
Fresh coriander leaves - 2 tablespoons
Green chillies - 4, silted
Salt - to taste.
Kasuri methi - 1 teaspoon.



Method:

1. Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder.
2. Grind red chillies, ginger and garlic to a fine paste. Heat ghee and oil in a kadai, add onion and sauté till lightly browned.
3. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add the silted green chillies and saute for a minute.
   
4. Add tomatoes and salt and continue to sauté till the tomatoes become soft.
5. Add the chicken and saute. Simmer for 5 minutes.
6. Stir occassionally till the gravy is little thick and gets sticked to the chicken. Check that the chicken is tender by now. Oil could be seen on the surface by now or on the sides of the pan.
   
7. Once the chicken is tender, add half a cup of water and stir well. Cover it with lid and cook in medium flame for 5 minutes till the chicken is done and the gravy look thick and rich.
8. Once the saturated fat and oil surfaces on the top, add the garam masala and kasuri methi and cook further for 2 minutes .
   
9. Kadai or Karahi chicken is ready. Garnish it with chopped coriander leaves and serve hot with Roti or Naan.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestions : Serve hot with Roti or Naan.


Note:

• Chop the tomatoes finely.
• Cut the chicken in big pieces.
• Crush the kasuri methi in your palms and add the gravy.
  
• Use Ghee and Oil in equally for more control on calories.

Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines

Sag Gosht is a popular Indian cuisine which is now popular not only in India but all among the middle-east countries. This Sag Gosht is a recipe from Punjab and the word sag is a punjabi word which means spinach. This is a greeny cuisine and is healthy and delicious at the same time. Sag can be found in the menu of top restaurants. It is served with Roti or Naan. It can be prepared easily at home as it requires less ingredients. This Sag Gosht can be cooked in Oven too. Hence, just read this and try it . It is worth on your dining table, and all of you would love it.




Ingredients:
Lamb - 1/2 Kilo
Medium Sized Onion 1 - chopped finely
Green Chillies - 3 chopped
Garlic cloves, crushed - 2
Rai or Mustard Seeds - 1.5 tbs.
Ghee or Oil - 4 tablespoons. ( Saag usually needs more oil)
Spinach - washed and chopped 1/2 kilo ( You can use the frozen Spinach as well)
Ginger Paste 1 tablespoon
Haldi or Turmeric 1 teaspoon
Coriander Powder 1 tablespoon
Choti Ilaychi or ( Green Cardamom powder) 1/4 teaspoon
Garlic paste 1 teaspoon
Sugar - 1 teaspoon.
Salt - 1.5 teaspoon ( vary it as per taste).
Black Pepper crushed 1/2 teaspoon
Dahi ( Yogurt )- 3 tablespoon
Garam Masala 1 tablespoon.




Method:

1. Take a heavy bottomed pan and put on heat.
2. Add oil or ghee and add the mustard seeds and fry until the seeds begin to pop.
3. Add the garlic and fry for a minute.
4. Add the lamb cubes and fry for 5 minutes.
5. Add the ginger paste and stir.
6. Add the Green chillies and stir
7. Add some salt ( to help cook the lamb) and stir.
8. Cook the lamb for few more minutes until evenly browned. ( Remember you don't have to cook it completely).
9. Now add the onions and stir.
10. Add some turmeric and stir. ( Turmeric is great for killing all germs as well)
11. Keep on stirring until the onions are golden brown.
12. Add the sugar and stir.
13. Add the Garam masala and stir.
14. Add the finely chopped spinach and stir well.
15. Add the Cardamom Powder and stir.
16. Add the Coriander Powder and stir.
17. Take the pan off the heat and add the dahi or Yoghurt and stir and put it back on heat again.
18. Add the Amchoor Powder and stir( Amchoor is used to give a slightly tangy taste), if you wish you can avoid it or use fresh lime juice while serving.
19. Now put this mixture in a pressure cooker and cook for 20 minutes. ( If you do not have a pressure cooker then keep on cooking in the same pan for about 45 - 60 minutes with lid and on slow heat ).
20. If you prefer to cook in Oven then you can transfer this mixture to an Oven Dish and cook in a preheated oven at 150C ( Gas Mark 2 , 300F) for 20 minutes.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4 persons
Shelflife: 1 day.
Serving Suggestions: Serve Hot with Roti, Naan or Paratha.



Note:

• If you wish to make a smooth paste of the spinach then you can take out the meat cubes from it and use a hand blender in the pan to blend it . Then add the meat peaces back in.
• You can sprinkle some lime juice on top if you wish.
  Or Add some butter on top.

Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines.

1. Put the onions and ginger in a blender and grind to a smooth paste to the consistency of sauce.
2. Heat oil or butter in a heavy and deep bottomed tawa.
3. Add the onion-ginger mixture to it and saute it till brown. Keep stirring often as this paste gets burned quickly or sticks to the bottom of vessel.
4. Add the chicken and yoghurt .
5. Combine and cook over medium heat till the mixture becomes dry and chicken begins to brown.
6. Grind the almods/ cashew, melon and walnuts to fine powder.
7. Stir them in the milk and add it to the mixture of chicken along with garam masala, red chilli powder, green chilli mince, turmeric and salt.
8. Cook over medium heat , stirring often till the chicken is tender and the sauce is thick. This takes some 15 minutes.
9. Stir the saffron soaked in milk mixture and pour it to the chicken mixture. Close the lid and allow it to cook for 2 mins more.
10. Serve hot with Roti, Naan or Parathas.

Preparation Time: 1 hour

Cooking Time: 20-25 minutes.

Serves: 4 persons

Shelflife: 1 day.

Serving suggestions: Serve hot with Roti, Naan or Parathas.

Note:

• Melon seeds, pumpkin and almonds seeds are optional for garish and to add rich taste to the cuisine. Calorie consious people can avoid it. Even any one of it can also be used in limited quantity.
• Keep stirring often as thick gravy tends to stick to bottom of vessel in most cases.

Dry Fenugreek leaves (kasuri Methi) - 1/2 teaspoon
Whole Garam masala - 1 tablespoon
Garlic paste - 1 tablespoon
Tomato puree - 400 grams
Garam masala powder - 1 /2 teaspoon
Honey - 2 tablespoons
Cream - 1 cup.



Method:

1. Make incisions (small cuts) with sharp knife on breast and leg pieces of the chicken.
2. Apply a mixure of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
3. Hang yoghurt in a muslin cloth for fifteen to twenty mintues to remove extra water.
4. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and musturd oil.
5. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
6. Put the chicken on to a skewer and cook over moderaly hot tandoor or a pre-heated oven (200 degree C) for ten to twelve minutes or till it is alomost done.
7. Baste it with some butter and cook again for another 2 minutes.
8. Remove and set aside.
9. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saute for 2 minutes, add ginger-garlic paste and chopped green chillies. Cook for 2 - 3 minutes.
10. Add red chilli powder, garam masala powder, salt and one cup of water .Bring it to a boil.
11. Reduce heat and simmer for another 10 minutes. Add sugar, honey and powdered methi leaves.
12. Add cooked tandori chicken pieces.
13. Simmer for 5 minutes. Then add fresh cream to it.
14. Serve hot with naan or paratha.

Preparation Time: 4 hours.

Cooking Time: 30-40 minutes.

Serves: 4 persons.

Shelflife: Best Fresh

Serving Suggestions: Serve hot with Naan or Paratha.

Note:

• Heat kasuri methi in the oven for sometime or broil kasuri methi on a tawa or griddle plate to make it crisp. This way, it can be easily crushed with hands.
• After adding chicken, dont cook on high flame. And also dont stir continuously.
• Always use fresh lemon juice for marinades.
• To check whether chicken is done while in oven or tandoor, just pierce a needle or skewer to it. If case it is cooked then it would go inside easily and while it is removed, you wont find chicken sticking to it.
• After adding cream , dont cook over flame for more than 1 min .

Click here to know more about Punjabi foods and cuisines - An Introduction To Punjabi Cuisines And Recipes.







































Ingredients:

1. Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
2. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
3. Transfer to a bowl, leaving the oil in the pan.
4. To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
5. Add the chicken pieces and fry on high level for about 2 minutes.
6. Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
7. Add the tomato puree and fry on high level for a few seconds.
8. Now add the fried onion mix and sprinkle salt to taste. Mix well.
9. Sauté on a high level for about 2 minutes.
10. Stir in the lemon juice.
11. Achaari Murg is ready.
12. Serve hot with Chapatis (Indian Bread) or Naan and Youghurt.

Making Time: 45 minutes

Serves: 4 persons.

Shelflife: 1 day (2 days if stored in Refrigerator).

Note:

• Though Achaari Murg is prepared in the style of Achaars/Pickles, it is usually not stored like other pickles.
• Loved and prepared with frevour in Lucknow and Chandigarh, Achaaari Murg makes for most of the flavoured dishes. These two are the most favourite destinations to get the real taste and aroma of Achaari Murg.

Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.

Padampuri Murg is a preparation of chicken, khoya and yogurt. It is one of the special dish of the people of Rajasthan. They cook this recipe whenever there is some special occasion. Padampuri Murg tastes really yummy and you will love it eating as well as preparing it. Its is rich cuisine and goes well with any indian bread.



Ingredients:
Chicken: 750 gm
Khoya: 100 gm
Yogurt: 250 gm
Small onions: 7 pieces
Garlic paste: 2 table spoon
Ginger-finely chopped: ½ table spoon
Garlic: One pod
Whole red chillies: 6 pieces
Coriander seeds: ½ table spoon
Cloves :5 pieces
Aniseed: ½ table spoon
Cinnamon: 2 sticks
2 Cooking spoons of clarified butter
Salt according to the taste.



Method:

1. Get all the ingredients mixed leaving chicken, cloves, cardamom and the cinnamon along with the yogurt.
2. Next, heat the clarified butter.
3. Add cloves, cardamom and cinnamon to it.
4. Now add the ingredients mentioned above.
5. Make a masala of it by stiring.
6. Now its time to add the chicken.
7. Cook the chicken till it is done. Please take note, dont add water to it.
8. Now this scrumptious dish is ready to eat.
   

Preparation Time: 25 minutes

Cooking Time: 25 minutes

Serves: 4 persons

Shelflife: 1 day

Serving Suggestion: Serve hot with any Indian Bread like roti, missi roti, naan etc.

Note: Calorie consious people can use less khoya as per need.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

1. Heat oil. Add bay leaves and whole garam masala.
2. Add onion, ginger and garlic paste and fry on low heat till oil separates.
3. Add dhania powder, cashewnut paste and stir further.
4. Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
5. Bring to a boil, reduce heat and simmer till chicken is cooked.
6. Whisk in cream.
7. Serve kesar murg hot with tandoori rotis and parathas.

Making Time: 45 minutes

Serves: 4 persons.

Shelflife: 1 day.

Note: Dont hurry by adding the masalas before the oil starts separating and flows on the top on sides of the pan. This really makes the curry delicious.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Bhuna Kukda is a spicy chicken cuisine from Rajasthan. It is dry chicken preparation coated with red masala. The word "Bhuna" means dry roasted and "Kukda" means chicken, hence the name of this cuisine is Bhuna Kukda. This cuisine is prepared by blending many spices and is usually served with rice or rotis.





Ingredients:
4 - 5 cloves
1 tsp cumin seeds
12 garlic cloves
20 red chillies whole
4 green cardamoms
2 inch cinnamon
1 kg chicken
2 tblsp mustard oil
1/2 cup coriander leaves chopped
1 tsp turmeric powder
1/2 cup yogurt.





Method:

1. Clean and wash the chicken, cut into big size pieces.
2. Take off garlic. Remove the skin and keep them aside .
3. Soak red chillies in lukewarm water for 1/2 an hour.
4. Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste.
5. Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours.
6. Heat up oil in a kadhai, mix in cumin seeds, when they crackle mix in the marinated chicken and stir fry on high flame heat.
7. When all the moisture has evaporated, mix in beaten yogurt, mix in a little water and continue cooking on high flame heat.
8. Stir fry till all moisture has evaporated and chicken has cooked.
9. Adjust salt and stir fry till the masala coats the chicken.
10. Serve hot, sprinkled with coriander leaves.

Making Time: 1 hour and 30 minutes

Serves: 4 persons

Shelflife: 1 day.

Note:For better taste, marinate the chicken and keep it in refrigerator for 2 hours instead.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Chicken Chettinad is a popular recipe from TamilNadu. Chettinad cuisines are very popular in Tamil Nadu and India. They are tasty, spicy and prepared by blending different spices. Its a must try recipe. I am not making much changes to its originality and giving the traditional way of preparing chicken chettinad.




Ingredients:
1kg chicken
2 onions finely chopped
2 tomatoes finely chopped
3 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
salt to taste
few curry leaves
coriander leaves for garnishing .


For the Masala Paste:
2 green chillis
8 garlic flakes
1″ ginger
1 tsp poppy seeds (soak in warm water for 10 mts)
10 shallots (small onions)
2" fresh ginger root
5 garlic flakes
6 red chillies or to taste
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp poppy seeds
1/2 tsp peppercorns
1/4 cup fresh coconut grating
1" cinnamon stick
2 cloves
2-3 cardamoms.
oil - 2 tbsp.



Method:

1. Cut and wash the chicken pieces and drain all the water and keep aside.
2. Smear the pieces with turmeric powder and salt. Set aside for 10-15 minutes.
3. Heat the oil in a large pan.
4. Roast all the ingredients of Masala paste in it by adding one by one, starting from the seeds and other ingredients and grated coconut. Roast for some 2-3 minutes on medium flame.
5. Remove from fire, cool and grind to a fine paste and set aside.
6. Heat oil in a cooking vessel, add the small onions, mustard seeds and curry leaves and saute till transparent.
7. Add the chopped tomatoes and saute till it becomes tender and soft.
8. Add the ground paste and cook for a minute . Saute till raw smell disappears or the oil separates from the mixture.
9. Now add the chicken pieces and cook for 5 mins.
10. Stir occasssionaly and not often.
11. Reduce the flame, add salt and turmeric powder and stir well.
12. Add 1/2 -1 cup of water and combine well (You can also substitute coconut milk for water forricher taste).
13. Close with a lid and cook on low flame till the chicken pieces become tender.
14. Garnish with coriander leaves.
15. Now your chetinad chicken is ready to serve.
16. Serve hot with rice, briyani, roti etc.

Making Time: 30-35 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: Coconut milk can be substituted for water for richer taste. For making coconut milk, Grind together grated coconut with some water and extract the water seperately with its thick consistency, its the coconut milk.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

Tandoori Chicken is India's most famous food now enjoyed world wide. Its spicy and tempting taste has made world craving for more.


Ingredients:
Chicken -1
Lemon juice- 3 tsp.
Red chili powder- 2 tsp.
Curd (Yogurt) As per taste
Garlic paste- 1 tsp.
Ginger paste -1 tsp.
Garam masala powder -½ tsp.
Mustard oil -1 tsp.
Oil For basting
Salt to taste.

Mehod:

1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tbsp of red chilly powder, salt and two tablespoon lemon juice. Apply this to thie chicken and leave it for half an hour.
3. Hang Yoghurt/curd in the muslin cloth for some time. Take yoghurt in a bowl, add chilly powder, lemon juice, salt, ginger paste, garlic paste, garam masala powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken on to the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast again till done.
6. Serve hot with onion slices and lemon wedges.

Making Time: 30 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: Tandoor oven can be substituted with ordinary oven or stove, though the taste may differ.

Click here to know more about Indian Food- Introduction to Indian Food and cuisines.

Ingredients:
1 kg skinned and cut into pieces Chicken
2 medium sized chopped finely Onion (Pyaj)
11/2 tsp Garlic Paste (Lasun Paste)
1 tsp Ginger Paste (Adrak Paste)
1/2 grated dry Coconut (Nariyal)
10 Cloves (Lavang)
1inch long piece of Cinnamon (Tuj/Dalchini)
1 1/2 tblsp Black Cumin Seed (Jeera)
3 cut into pieces dried Red Chili (Lal Mirchi)
11/2 tblsp Poppy seeds (Khuskhus)
To taste Salt (Namak)
11/2 tsp Red Chili seeds
11/2 tsp Coriander Seeds (Dhania)
2 cup Coconut Milk (Nariyal Ka Doodh)
1/2 cup stirred Plain Yogurt / Curd (Dahi)
1 tblsp Raisins (Kishmish)
1 tblsp Cashewnut (Kaju)
3 tblsp Ghee / Vegetable Oil .

Method:

1. Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
2. Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside.
3. Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves.
4. Stir fry till cashew nuts turn golden.
5. Now add chicken pieces to it and fry well.
6. Lower the flame and cover the pan.
7. Put a little water on the lid and cook till almost done.
8. Heat the remaining oil in a large pan and add onion.
9. Fry till it becomes translucent.
10. Add the grinded paste and stir fry and add curd and stir for two minutes.
11. Add the cooked chicken and 2 cups of water, and bring to boil.
12. Add coconut milk and stir well.
13. Boil only once to avoid curdling.
14. Serve hot with rice, pooris or roti.

Making time: 30 minutes
Serves:4 persons
Shelflife: 1 day.

Note: The consistency of this recipe should be soup. So add water if you feel its thick. And also this recipe should be white in color. Its a traditional Maharashtrian cuisine.


Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.