Kombi Baffat

“Kombi Baffat” is a catholic type coconut milk based chicken curry, So very quick and easy if you have buffat powder with you. And tastes extremely delicious with rice 🙂 I made this on a weekend for my hubby, He loves coconut based chicken curries more, compared to other one’s 🙂 The curry was quite flavorful and now its on my usual listing, And am gonna prepare it often, coz it hardly takes any time 😉 Perfect if you are lazy like me 😛

I used the readymade Baffat powder, give to me by my friend, But I have included the recipe of Baffat powder, Incase you do not have the ready made powder 🙂

Recipe Credits : Ruchik Randap

Kombi Baffat

Ingredients :

• 1 kg chicken on the bone
• 1 coconut – Extract the milk
• 1 tsp vinegar
• salt to taste
• 1.5 tbsp oil and 1 tbsp ghee for frying
• 2 medium size onions thinly sliced
• 3 small green chillies slit (adjust to taste)
• 12 small flakes of garlic minced
• 1 inch piece of ginger minced

Baffat masala (to be powdered)

• 8-9 Kashmiri chillies
• 20 peppercorns (adjust to taste)
• 1/2 tsp cumin seeds/jeera
• 1/2 tsp turmeric powder/haldi
• 2 cloves *see notes
• 1/2 inch piece cinnamon

Method:

• Cut chicken into medium sized pieces, wash and drain on a colander. Keep the sliced ingredients (shindaap) ready. Make a fine powder out of all the ingredients mentioned under ‘For the masala’ using a dry grinder
• In a heavy bottomed kadhai or pan heat the ghee or oil and fry the sliced onions till they turn golden pink – this takes about 5-6 minutes on a medium flame. Next add the chicken pieces and the rest of the ingredients (green chillies, garlic, ginger) and mix well. Fry for a couple of minutes.
• Toss in the masala powder, mix well so that all the pieces are coated with it. Add salt to taste. Let the chicken fry over a slow flame for another 2-3 minutes before you add the thin coconut milk. Cover and cook till half done.
• Add the thick coconut milk (add only as much as required), add the vinegar & check taste. Simmer until done without covering the pan.
• Serve hot with rice (preferably red/brown rice)

Note : If you have baffat powder, use 4 tbsp of the the same 🙂

Ginger Chicken

A very flavorful curry, I made it last night on Hubby’s demand, As he was craving for some ginger chicken !! Its too very quick and easy, and loaded with flavors !! A perfect one for your rotis or steamed rice. Loved making this as much as I enjoyed eating it 😛

Ginger Chicken

Ingredients

• 1 kg chicken – Medium sized pieces
• 4 tbsps fresh yogurt
• 2 tbsps coriander powder
• 1 tbsps cumin powder
• 1/2 tsp turmeric powder
• 1 tbsp red chilli powder
• 1″stick of cinnamon
• 5 cloves
• 4 pods green cardamom seeds removed
• 8 black peppercorns
• 1 large bay leaf
• 1 star anise
• 1 large onion chopped very fine
• 2 medium tomatoes chopped fine
• 1/2 cup water
• Salt to taste
• 4″piece of ginger cut into julliennes
• 3-4 tbsps vegetable/ canola/ sunflower cooking oil
• Chopped fresh coriander to garnish

Method

• Heat a flat pan on a medium flame and gently roast the whole spices till aromatic. Stir often to prevent scorching. When done, remove from fire and allow to cool.
• Grind the spices to a fine powder and mix with the other powdered spices. Keep aside.
• Put the yogurt in a large mixing bowl and add the powdered spice mix. Blend all ingredients to a smooth paste with a whisk. Add the chicken to this marinade and mix to coat on all sides. Cover and keep aside for 30 minutes.
• About 10 minutes before the marinating time is up, heat the oil in a deep pan on a medium flame. Add the onions and fry till they are pale golden in color. Now add the tomatoes and fry till they are pulpy. Next add the chilli powder, coriander and cumin powder and mix well, add about 2 tbsp of water and fry for a minute.
• Add the chicken and marinade and stir fry for 10 minutes till the chicken is sealed and browned on all sides.
• Add the water (1/2 cup), stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done.
• Remove the cover now, add the ginger (keep a little aside for garnishing), stir and increase the flame to medium. Cook like this (checking and stirring every 2-3 minutes) till most of the gravy is thick,
• Turn off fire, garnish with remaining ginger and chopped coriander and serve with hot Chapatis or Parathas and a green salad.

Chutneywala Murgh

This one’s a very flavourful and tasty recipe, I came across this dish through my FB friend “Prasad Naik” He has got a lovely collections of Mahastrian recipes 🙂 The moment I read the recipe, I knew I was making this soon, because I love the taste of Pudina and coriander leaves 🙂 I made a few alterations in the recipe to suite my taste. Serve this one with steamed rice or Rotis, Tastes heavenly 🙂

Chutneywala Murgh

Ingredients

• 1kg Chicken Pcs,
• 1tsp Garam Masala
• Onions – 3 chopped
• Coriander leaves – for garnish
• Bay leaves – 2
• Yoghurt – 1/2 cup
• Besan – 2 tsp

Green Masala

• 3 Cups of Chopped fresh Coriander
• 1/2 Cup Chopped Mint
• 12 cloves of Garlic
• 1/2 inch Ginger
• 2 inch Cinnamon
• 2-3 Cloves
• 5 Cardamom
• 10 Black Paper Corn
• 6 Green chillies

Method

• Grind all the ingredients mentioned under green masala to a smooth paste by adding water
• In a pressure cooker take 2 tbsp of oil and heat it. Add 2 Tejpatta, Now add the chopped onions and saute till its slightly brown in color.
• Then Add Green masala, saute till it gives an Aroma.
• Add the Chicken and sauté for 10 minutes till the masala is coated on Chicken.
• Add 2 cups of water and lid the pressure cooker. It Takes 3 whistles to cook the chicken well. Put off the Gas, let the pressure gets released on its own.
• Now make a mixture of yoghurt and besan and add it to the chicken. Let it simmer for about 5 min,
• Sprinkle garam masala and garnish with coriander leaves.

Chutneywala Murgh

Dahi Murgh

A thick, rich and creamy gravy which goes well with roti’s and steamed rice too. What I love the most about this dish is the tangy flavour from the yoghurt 🙂 Its a medium spiced gravy, and sooo very delicious, you cannot resist from eating more. I came across this recipe in “Vah re Vah” website. I did some modification as per my taste. My husband thoroughly enjoyed it. The secret part of the recipe is the boiled onion paste, Thanks to my dear friend Sushma Mallya for the tip. It definitely takes the gravy to the next level 🙂

Dahi Murgh

Ingredients 

• Chicken – 1.5 kg
• Onions – 3
• Cashewnuts – 8
• Yoghurt – 1 cup
• Coriander powder – 1 tbsp
• Tomato – 3
• Bay leaf – 1
• Cardamom – 3
• Cloves – 3
• Cinnamon – 1 inch stick
• Ginger garlic paste – 1 tbsp
• Chilli powder – 1 tbsp
• Kasoori methi – 1 tbsp (Crushed between your palms)
• Oil – 1 tbsp
• Butter – 1 tbsp
• Coriander leaves – for ganish
• Salt to taste

Method

• Boil the 3 onions with cashews until its soft, Cool and grind to a smooth paste.
• Puree the tomatoes and set aside.
• Heat oil in a pan, Add the bay leaf, cloves, cinnamon, cardamom and saute for a minute. Now add the boiled onion paste and cook for about 3 min, saute continuously. Next add the ginger garlic paste and continue to cook for another minute.
• Now add the tomato puree and cook till the color changes and tomatoes look cooked. Next add the coriander and chilli powder and mix well. Now add the chicken and saute for 2 min.
• Next add the yoghurt and mix well, add about 1 cup of water, adjust the salt and continue to cook until the chicken is done.
• Switch off the gas, Sprinkle the kasoori methi. Add the butter, and garnish with coriander leaves.
• Serve hot with steamed rice, Parathas or roti.

 

 

Chicken Masala

This one’s a quick and easy recipe, I usually make this with roti’s as it so quick and minimizes the time in the kitchen. I kinda invented this recipe on my own 😛 by adding all the things available in my kitchen shelves !! Sometimes it works, isn’t it 🙂 Well, most of the working women like me will definitely agree on this !! So next time you wonder, what to cook for dinner after a tired day, This recipe comes to your rescue !! 🙂 It goes well with steamed rice too.

Chicken Masala

Ingredients

• Chicken – 500 gms (Boneless)
• Lemon – 1
• Olive oil – 1 tbsp
• Onion – 1 finely chopped
• Tomato – 1 finely chopped
• Ginger garlic paste – 1/2 tbsp
• Turmeric powder – a pinch
• Red Chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Chaat masala : 1 tsp
• Green chillies : 2 (slitted)
• Pepper : 1 tbsp
• Curry leaves : a few
• Salt to taste
• Coriander leaves – 1 tbsp chopped finely (i loved loads of coriander leaves in my dishes, however u can minimize this)

Method

• Cut the chicken into 1 inch size pieces and marinate it with a juice of 1 lime, half the qty of ginger garlic paste and 1 tsp of red chilli powder for about 30 min.
• Heat oil in a pan, saute the onions till slightly golden brown. Now add the remaining ginger garlic paste and green chillies, and saute for a minute more.
• Add the tomatoes, and cook till the tomatoes are mushy. Now add the remaining chilli powder, turmeric powder, coriander powder and mix well.
• Now add the marinated chicken, and toss till the chicken is mixed nicely with masala. Mix in the pepper powder and continue to saute.
• Now add 1.5 cups of water and salt, cover and cook till the chicken is done. Check the salt, Turn off the heat. Sprinkle the chaat masala and curry leaves and mix well.
• Garnish with coriander leaves and serve hot with steamed rice or roti’s.

Peshawar Style Chicken Curry

Start of the week !! Sunday, And I was dead tired from office work, As usual making dinner every night after work is a big challenge for me 😀 Luckily I came across this easy recipe online, and decided to try it. It’s a super delicious curry, And am sure your gonna love it to.. This curry turns out to be kinda thick, So a perfect combination if you want to have it with Rotis 🙂

peshawar style chicken curry

Ingredients

• 1 kg chicken
• 4 cardamom pods bruised
• 4 cloves
• 1″ stick of cassia bark or cinnamon
• 2 bay leaves
• 1 large onion finely chopped
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 tablespoon tomato puree
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chilli powder (adjust to taste) * see notes
• 1/2 cup thick curds (yogurt)
• 2 teaspoons gram flour /chickpea flour (besan) (substitute with cornflour/cornstarch)
• 1/2 cup of water
• 1 tablespoon kasoori methi
• 2 tablespoons fresh coriander leaves chopped
• 3 tablespoons olive oil
• salt to taste

Method

• Cut the chicken into medium sized pieces, wash and allow to drain on a colander.
• Heat the olive oil  in a large heavy based or wide non stick pan and toss in the cinnamon, cardamom, cloves and bay leaves and let them sizzle over a low heat. Add in the chicken and let it fry for about 2-3 minutes or until both the sides are lightly browned. Take care to see that the pieces don’t stick to the bottom of the pan.
• Add the chopped onions, ginger & garlic paste, salt to taste, mix well and allow to cook on a medium flame for about 5-6 minutes. Add the tomato puree, turmeric, coriander & cumin powders and cook for another 4-5 minutes.
• In a small bowl whisk together the curds, chilli powder and gram flour into a lump free smooth mixture and add this to the chicken. Add the water, cover the pan and simmer for about 10-12 minutes, stirring in between. Check salt and adjust if required and cook till the chicken is done.
• Garnish with kasoori methi & coriander leaves (add this to the chicken half a minute before you remove it from the fire). Serve hot with rice or chapathis or any Indian bread.

Puransingh Chicken Curry

Puransingh chicken curry.. Then name looks very much different isn’t it? Well, When I read this recipe my reaction was also the same. But I wanted to try something different today, so took a chance and proceeded with it. The curry turned out to be so very delicious, My home was filled with a lovely aroma.. I couldn’t control myself to finish off the curry and taste it.. 🙂 So friends go ahead and try this lovely recipe and fill your house with the lovely aroma, just like that of a typical punjabi dhaaba.. 🙂

I served the curry with ghee rice, however you can serve it with rotis or steamed rice too 🙂

Ingredients

Chicken,cut into small pieces : 1kg
Olive Oil : 2-3 tablespoons
Cumin seeds : 1 teaspoon
Green chillies,slit : 2-3
Cinnamon : 1 inch stick
Onions,finely chopped : 3
Tomatoes,pureed : 2-3
Turmeric powder : 1/4 teaspoon
Red chilli powder : 2 teaspoons
Salt to taste
Black cardamoms : 4-5
Bay leaves : 3
Cloves : 2-3
Ginger-garlic paste : 1 tablespoon
Coriander powder : 1 tablespoon
Fresh coriander leaves : a few for garnishing

Method

• Heat the oil in a non-stick pan. Add bay leaves, cinnamon, black cardamom cloves, cumin seeds and sauté till fragrant. Add onions and sauté lightly. Switch off the heat.
• Transfer this mixture into a mixer jar and grind into a fine paste with a little water. Transfer this paste in the pan and sauté on a low heat. Add green chillies and tomato puree and sauté.
• Add ginger-garlic paste and sauté, stirring continuously. Add red chilli powder, coriander powder, turmeric powder and sauté. Add chicken and sauté for 3-4 minutes.
• Add salt and mix well. Add 2 cups of water, cover and cook for 10-12 minutes.
• Garnish with coriander leaves and serve.

Chicken Green Masala

Ingredients

Chicken, cut into medium pieces : 1kg
Coriander leaves, chopped : 4cups
Onions, chopped : 2cups
Green chillies : 15-20
Garlic cloves : 20
Ginger, 1 inch piece : 2
Peppercorns : 1tbsp
Coriander seeds : 1tsp
Cumin seeds : 2tsp
Fenugreek seeds : 1/2tsp
Turmeric powder : 1/2tsp
Poppy seeds : 1tsp
Cloves : 4
Cinnamon, 1 inch piece : 1
Cardamom : 4
Ghee : 4tbsp
Chopped tomatoes : 2cups
Butter : 1tbsp
Salt to taste

Method
Grind all the ingredients from coriander leaves to cardamom to a fine paste. Fry onions till golden brown, add the ground paste and fry for 10min on a low flame. Add tomatoes, chicken, salt and cook till done. Put off the flame and add 1tbsp of butter. Serve hot with Ghee rice.

Kozhi Vartha Kari

Chicken curry (Chicken in aromatic spices), I loved the flavors of curry leaves with chicken, it tasted excellent.

Cuisine : Tamil Nadu

Ingredients

Chicken,cut into 16 pieces : 1 kilogram
Dried red chillies2 Ginger : 2 inch piece
Garlic : 6-8 cloves
Red chilli powder : 1 teaspoon
Lemon juice : 1 tablespoon
Turmeric powder : 1 teaspoon
Salt to taste
Olive Oil : 5 tablespoons
Onions,chopped : 2 medium
Curry leaves : 12-15
Tomatoes,finely chopped : 3 medium
Coriander powder : 2 teaspoons
Tamarind pulp : 1 tablespoon
Garam masala powder : 1 teaspoon
Black peppercorns,crushed : 20
Fresh coriander leaves,chopped : 2 tablespoons

Method
Grind together red chillies, ginger and garlic. Mix the paste with red chilli powder, lemon juice, turmeric powder and salt and marinate the chicken pieces in this for three hours. Heat two tablespoons oil in a thick bottom pan and sauté the marinated chicken pieces on high heat till they are dry and slightly brown. Drain and set aside. Add the remaining oil to the pan and sauté the onions till brown. Add curry leaves and stir well. Add tomatoes, salt and coriander powder and cook till oil leaves the masala. Add the chicken pieces and one cup of water. Cover and cook till the chicken is done and the masala coats the pieces. Add tamarind pulp dissolved in half a cup of water and simmer for ten minutes, stirring occasionally. Add garam masala powder and mix lightly. Adjust the seasoning and add crushed peppercorns. Garnish with coriander leaves and serve hot.