Top Class Indian Recipes: Top Non Vegeterian Recipes

Showing posts with label Top Non Vegeterian Recipes. Show all posts

MURG CHICKEN

Ingredients : - 500 grams chicken, ½ tablespoon green chilly paste, 1 tablespoon ginger garlic paste, ¼ teaspoon vinegar, 2 tablespoon ghee (clarified butter) and salt to taste.

Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE : - Take the chicken and cut it into small pieces. Then make slits on all side. Take a big bowl and put the chicken in it and put the green chilly paste, ginger garlic paste, vinegar and mix it up well and let it marinate for three hours. Now take a frying pan and add the ghee and bring to heat. When its nice and hot add the chicken and sauté for five minutes or till the chicken turns golden brown. Now add a little water and salt and cook in a covered pan. Simmer and cook till the water evaporates and the fat is visible. The fat will be enough for you to fry the chicken in for a while. Keep turning them over for the chicken to be cooked on all sides. It will become crisp on the outside. Then remove from flame and garnish with potato cubes and boiled vegetable cubes.

CHICKEN CHETTINADU

Ingredients : - 500 grams chicken, 1 onion, 1 large tomato, ½ teaspoon turmeric, ½ teaspoon red chilly powder, 1 teaspoon lemon juice, few curry leaves, 1 teaspoon khus khus (poppy seeds), 3 red chillies, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ½ teaspoon fennel seeds, ½ inch cinnamon, 2 cloves, 1 cardamom, 1 teaspoon ginger garlic paste, 1 tablespoon oil and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE : - Take a small pan and pour a little oil. When the oil is really hot add the poppy seeds, cumin seeds, fennel seeds, coriander seeds, cloves, cardamom, cinnamon, red chillies and sauté briefly. Now in a blender put the ginger garlic paste and add the fried ingredients. Blend it to make a fine paste. Now peel the onion and finely chop it. Next wash the tomatoes and chop them too. Take a frying pan and heat the oil. Then add the onions and sauté till its golden brown. Then put in the curry leaves, the paste we just made, turmeric, red chilly powder and fry for a while. Then add the tomatoes and sauté till the oil begins to leave the edges of the pan. Add the chicken and cook well on a medium flame. After about five minutes add 1 cup water, lemon juice and salt to taste. Stir well, cover, simmer and cook for 20 minutes. When the chicken is tender remove from flame. Garnish with coriander leaves and serve.

BUTTER CHICKEN

Ingredients : 500 grams chicken boneless, 1 tablespoon ginger garlic paste, 2 big tomatoes, 1 big onion, 1 teaspoon finely chopped ginger and green chillies, 1 teaspoon cumin powder, 1 teaspoon red chilly powder, 1 teaspoon coriander powder, ½ tablespoon lemon juice, ½ tablespoon yoghurt, 2 tablespoons butter, 1 tablespoon fresh cream, salt and sugar to taste.

Preparation time : - 45 minutes Serves : - 2

HOW TO PREPARE : - Cut the chicken into small pieces and make slits on all sides of each piece. Now add the curd, ginger garlic paste, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ½ teaspoon red chilly powder, lemon juice and onion paste. Mix it all up together and let it marinate overnight for best results. Now take a frying pan and put in half the butter and add the chicken with the entire paste and sauté it. Then cover it with a lid and cook for 25 minutes or till the chicken is done. After the water evaporates there will be enough fat given out by the chicken. Fry the chicken in that fat for another five minutes. Remove from flame and set it aside. Now take another pan and put the remaining butter and bring to heat. Then add the red chilly powder, cumin powder, coriander powder and sauté briefly. Then put in the chopped tomatoes, sugar and salt to taste and cook for another five minutes. Then add the chicken, ginger and green chillies. Mix it well and simmer and cook for ten minutes. Garnish with butter flakes, fresh cream and coriander and serve.

CHICKEN FRY

Ingredients: - 6 chicken drumsticks, 1 tablespoon ginger garlic paste, 1 teaspoon coriander powder, 1 teaspoon, lemon juice, ½ teaspoon green chilly paste, ½ teaspoon red chilly powder, 1 pinch turmeric, ½ teaspoon garam masala (hot spice mix ), ½ tablespoon ghee, salt and pepper to taste.

Preparation time : - 20 minutes Serves : - 2

HOW TO PREPARE: - Take the chicken drumsticks and make slits on all sides. Now take a big bowl and put the chicken in it. Now add the turmeric, red chilly powder, green chilly paste, garam masala, coriander powder, ginger garlic paste, lemon juice, salt and pepper to taste and ghee. Now blend it all together nicely and let it marinate for 3 hours. Then take a frying pan and pour oil for deep frying, bring to heat. Then fry three pieces at a time. Fry till it turns a dark brown colour. Keep turning the pieces over so that it gets cooked evenly. Remove from flame and pat dry the extra oil with some paper towels. Sprinkle the lemon juice and serve hot

CHICKEN MALAI KEBABS

Ingredients : - 500 grams chicken boneless, ½ cup fresh cream, 1 teaspoon red chilly paste, 1 tablespoon lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon garam masala( hot spice mix), 1 teaspoon red chilly powder, 1 teaspoon cumin powder, 1 tablespoon oil and salt to taste.

Preparation time : - 15 minutes Serves : - 2

HOW TO PREPARE : - Cut the chicken into 1 inch pieces and make slits on all sides. Take a big bowl and add the chicken and then put in all the ingredients. Whip the cream well before adding it. Then mix all the ingredients and let it marinate over night. Refrigerate it after marinating for one hour. Then in a preheated oven roast the chicken pieces for 10 minutes. Check if its nice and soft or else cook for another two or three minutes. Garnish with lemon juice and onion roundels and serve as a starter.

CHICKEN JALFRAIZEE

Ingredients : - 500 grams chicken, 1 medium onion made to a paste, 2 tablespoons tomato puree, 1 green bell pepper cut into strips, 1 small green chilly, 1 teaspoon ginger garlic paste, ½ teaspoon turmeric, ½ teaspoon garam masala (hot spice mix), ½ teaspoon cumin powder, ½ teaspoon red chilly powder, ½ teaspoon black pepper powder, 1 teaspoon lemon juice, ½ cup fresh cream, 1 tablespoon ghee and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE : - Take a frying pan and pour the ghee. When it’s hot and bubbling add the onion, ginger garlic paste, turmeric and sauté foe two minutes. Add all the ingredients except the fresh cream and mix it up well and cook on a medium flame for 20 minutes. Then add the fresh cream, cover, simmer and cook for another five minutes or till the chicken is nice and tender. Remove from flame and garnish with coriander leaves. Serve hot.

CHICKEN YAKHINI

Ingredients: - 500 grams chicken, 1 cup curd(yoghurt), 1 green cardamom powdered, 1 red chilly, 1 bay leaf, 1 clove, ½ teaspoon cumin seeds, ½ teaspoon hot spice mix(garam masala), ½ teaspoon fennel seeds, ½ teaspoon dry ginger powder, ½ teaspoon cinnamon powder,1 tablespoon oil and salt to taste.

Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE: - Take a frying pan and pour the oil and bring to heat. When the oil is very hot add the cumin seeds. Sauté till its golden brown and add the bay leaf, cloves, red chilly and sauté briefly. Add the chicken pieces and sauté till it begins to give out oil. This will take around five minutes. Then put in the fennel seeds, dry ginger powder, cloves, cardamom powder and fry for a while. Then add the beaten curd and stir well. Add half a cup water and keep stirring till it begins to boil. Cover and cook for 20 minutes or till the chicken becomes tender. Sprinkle the garam masala and keep it covered till you serve so that the aroma is still kept inside

CHICKEN SUKKA

Ingredients : - 500 grams chicken, 1 tablespoon coriander seeds, ¼ teaspoon fennel seeds, 1 pinch turmeric, ½ teaspoon pepper corns, ½ teaspoon cumin, ½ teaspoon fenugreek seeds, ½ tablespoon poppy seeds, 6 garlic flakes, 6 red chillies roasted,1/2 tablespoon tamarind paste, 1 small coconut grated, few curry leaves, 1 onion, 1 tablespoon oil and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE : - Finely chop the onion and set it aside. Take a small frying pan and heat a little oil and roast the pepper corns, turmeric powder, fennel seeds, coriander and poppy seeds till an aroma begins to rise. Let it cool and dry grind it with the roasted red chillies and tamarind paste. Coarsely grind the grated coconut, garlic and cumin seeds. Just let the blades rotate a couple of times. Don’t add any water and make a ball of this paste. Take a frying pan and put the chicken pieces and add the first paste we made. Cook on a low flame for 25 minutes or till the chicken is done. Then add the coconut garlic paste and salt to taste. Cover and cook for two minutes. In another pan heat a little clarified butter or oil and when it’s nice and hot add the curry leaves. Then add the chopped onions and fry till its dark brown. Pour this over the chicken and serve.

ONION CHICKEN

Ingredients : - 500 grams chicken cut into five medium size pieces, 4 medium sized onions cut into roundels, ½ cup curd(yoghurt), ½ cup coriander leaves ground to a paste, 1 teaspoon lemon juice, ½ teaspoon red chilly powder, ½ teaspoon black pepper, ½ teaspoon hot spice mix, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon ginger garlic paste, 1 green chilly, 1 tomato, 1 tablespoon ghee (clarified butter) and salt to taste.

Preparation time : - 20 minutes Serves : - 2

HOW TO PREPARE : - Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve.

KERALA CHICKEN

Ingredients: - 500 grams chicken cut into six pieces, 1 medium sized onion, 1 cup grated coconut, 4 garlic flakes, ½ tablespoon coriander powder, ½ tablespoon red chilly powder, ½ tablespoon shredded ginger, 1 big green chilly, ½ teaspoon turmeric powder, 1 red chilly, few curry leaves, 1 tablespoon oil and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE: - Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve.

CHICKEN VINDALOO

Ingredients : - 500 grams chicken, 1 big onion, 1 green chilly, ½ tablespoon tamarind paste, 1 teaspoon vinegar, 1 teaspoon sugar, 1 teaspoon ginger garlic paste, ¼ inch cinnamon, 2 cloves, ¼ teaspoon mustard seeds, ¼ teaspoon black pepper, ¼ teaspoon turmeric, ½ teaspoon coriander seeds, ½ teaspoon cumin seeds, 1 big red chilly, 2 cardamoms, 1 bay leaf, 1 tablespoon oil and salt to taste.

Preparation time : - 40 minutes Serves : - 2

HOW TO PREPARE : - Cut the chicken into medium size pieces and set it aside. Slit the green chillies and set it aside. Finely slice the onions and put it aside too. Take a small frying pan and add the mustard seeds, black pepper, coriander seeds, cumin seeds, red chilly, cloves and cinnamon. Roast till an aroma begins to rise. Let it cool and then grind it to a nice powdery state. Then slit the pieces on all sides and put it in a big bowl. Put the ginger garlic paste, turmeric and the powder we just made. Mix it up well and let it marinate for four hours. Now take a frying pan and pour the oil and bring to heat. When the oil is hot add the bay leaf and cardamom and sauté briefly. Add the sliced onions and fry till they are golden brown. Then add the chicken with all the masala it’s been marinated in and fry for five minutes or til the chicken becomes a light brown all over. Add the green chillies, 1 cup water and salt to taste. Then cover it, simmer and cook till the chicken is tender or about 25 minutes. Then add the tamarind paste and cook for another five minutes. Pour in the vinegar and add the sugar according to your desired sweet and sour taste. Serve hot.

KOLHAPURI CHICKEN

Ingredients : - 500 grams chicken cut into five pieces, ½ cup onions( browned), 1 tablespoon coriander leaves finely chopped, ½ teaspoon garam masala (hot spice mix), 1 big tomato chopped, ½ tablespoon red chilly powder, 2 onions finely chopped, 1 tablespoon ginger garlic paste, 1 pinch turmeric powder, 1 tablespoon grated coconut roasted, 1 tablespoon sesame seeds and poppy seeds dry roasted, 1 tablespoon oil and salt to taste.

Preparation time : - 40 minutes Serves : - 2

HOW TO PREPARE : - Take the chicken pieces and make slits I them and keep them in a big bowl. Add half of the ginger garlic paste, turmeric powder and salt to taste. Mix it up well and let it marinate for an hour at least. In a blender put the sesame seeds, poppy seeds, browned onions and roasted coconut and make a paste. Then take a pan and pour the oil and bring to heat. When the oil is nice and hot add the chopped onions and fry briefly or till the onions turn golden brown. Add the ginger garlic paste and sauté till its nice and brown. Add the red chilly powder and fry till the raw smell of the masala leaves. Put in tomatoes and now sauté for another five minutes or till the oil begins to leave the edges of the vessel. Add the chicken and fry on a high flame for two minutes. Add the paste we made, water and salt to taste. Mix well and bring to boil. When it begins boiling add the garam masala and coriander leaves. Cover, simmer and cook for 30 minutes or till the chicken is soft. Garnish with coriander leaves and serve.

CHICKEN ACHAR WALI

Ingredients: - 500 grams chicken cut into five pieces, 2 dry red chillies, 1 tablespoon ginger garlic paste, 1 big onion, ½ cup tomato puree, ½ tablespoon lemon juice, 1 teaspoon red chilly powder, ½ teaspoon mustard seeds, ½ teaspoon fennel seeds, ½ teaspoon onion seeds, ¼ teaspoon fenugreek seeds, ¼ teaspoon cumin seeds, ¼ teaspoon turmeric, 1 tablespoon mustard oil and salt to taste.

Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE: - Cut the onion into cubes and keep it aside. Now take a frying pan and pour the oil. Bring to heat, when the oil is very hot add the mustard seeds and red chillies and let it crackle. Then add the cumin seeds, onion seeds, fennel seeds, fenugreek seeds and sauté vigorously for a minute. Then put in the onions and sauté till they become crunchy (not soft not fried). Remove the ingredients and put it in a bowl but leave the oil in the pan itself. Now after the oil is hot enough add the ginger garlic paste, turmeric, red chilly powder and sauté till the raw smell of the masala leaves. Put in the chicken pieces and cook on high flame till the chicken becomes white or for about two minutes. Pour in ¼ cup water and bring it to boil. Cover, simmer and cook for 20 minutes or till the water evaporates and the oil begins to leave the side s of the pan. Next put in the tomato puree and sauté on a high flame briefly. Now add the onion fry mix and sprinkle salt. Cook for another two minutes and remove from flame. Mix the lemon juice and garnish with coriander leaves and serve hot.

MANGALOREAN CHICKEN

Ingredients : - 500 grams chicken, 1 cup grated coconut, 4 roasted red chillies, 1 green chilly, 4 garlic flakes, ½ inch ginger, ½ inch cinnamon, 2 cloves, 1 green cardamom, 1 onion, 1 pinch turmeric, 1 pinch fenugreek seeds, ½ tablespoon tamarind paste, ½ tablespoon roasted coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon roasted black pepper corns, 1 tablespoon ghee(clarified butter) and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE : - Take a blender and add half the onion, green chilly, grated coconut, red chillies, garlic flakes, ginger, cinnamon, cloves, cardamom, turmeric, tamarind paste, coriander seeds, cumin seeds, black pepper corns and make a fine paste. Now take the remaining onion and finely chop it. Take a frying pan and pour the ghee and bring to heat. When the ghee begins bubbling add the fenugreek seeds and then the chopped onions. Sauté till the onions turn golden brown. Now add the paste and sauté till the oil begins to leave the edges of the pan or till an aroma begins to rise. Now put in the chicken pieces and pour water according to the thickness desired. Let it boil and then add salt to taste. Stir well and cover, simmer and cook for 25 minutes or till the chicken is tender. Garnish with fresh coriander leaves and serve

CHICKEN CHOPS

Ingredients : - 4 medium sized chicken pieces, 4 green chillies, 1 medium sized onion, 1 tablespoon chopped ginger and garlic, ½ teaspoon pepper corns, 1 pinch turmeric powder, ½ cup chopped coriander leaves, 1 tablespoon ghee( clarified butter) and salt to taste.

Preparation time : - 15 minutes Serves : - 2

HOW TO PREPARE : - Take the chicken and make slits on all sides of each piece and set it aside. Now in a blender add the chopped onion, green chillies, coriander leaves, ginger garlic, pepper corns, turmeric and salt. Blend it all till it’s a fine paste. Then put this paste on the chicken and mix it well. Let this marinate for an hour. Now take a frying pan and pour the oil and bring to heat. When it’s very hot add the chicken pieces and sauté on a medium heat for ten minutes. Then cover, simmer and cook for another three minutes or till the chicken is tender. Garnish with fresh coriander and fried onion slices and serve.

KOZHI

Ingredients : - 500 grams chicken, 1 cup grated coconut, 1 onion, 1 tablespoon finely chopped coriander, 1 teaspoon lemon juice, 2 green chillies, ½ teaspoon garam masala (hot spice mix), ½ teaspoon red chilly powder, ½ tablespoon ghee(clarified butter, 2 teaspoons oil and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE : - Finely chop the onions and set it aside. Slit the green chillies. Cut the chicken into medium size pieces. Now take a pan and put the ghee and bring to heat. When the ghee begins bubbling add the onions and sauté till its golden brown. Then add the green chillies and sauté briefly. Now put in the chicken and sprinkle salt to taste. Mix well and then cover, simmer and cook for 20 minutes. Chicken tends to let out fat which combines with the oil and so don’t add anymore oil. When the chicken is nearly ready add the grated coconut, red chilly powder and garam masala. Mix well and cover and cook for another five minutes. Pour the lemon juice and spread the coriander leaves and cover, cook for another two minutes. Serve with ghee rice.

CHICKEN MUSAALLAM

Ingredients: - 500 grams whole chicken, ½ cup curd(yoghurt), 1 green chilly made into a paste, 1 tablespoon ginger garlic paste, 2 cloves, ½ inch cinnamon, 2 brown cardamoms peeled, 4 pepper corns, ½ teaspoon cumin seeds, ½ teaspoon turmeric powder, ½ teaspoon garam masala, ½ teaspoon red chilly powder, 5 almonds, 1 teaspoon coriander seeds, 1 big onion, ½ cup tomato puree, 1 tablespoon oil and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE: - Beat the curd and set it aside. Finely slice the onion and set it aside. Now take the chicken pieces and make cuts in them on all sides. Make a marinade with half the ginger garlic paste, curd, turmeric, red chilly powder, garam masala and salt to taste. Mix it up well and set it aside in the refrigerator for two hours to marinate. In a pan roast the coriander seeds, cumin seeds, cloves, peppercorns, cinnamon, cardamoms, almonds till a nice aroma begins to rice. Fry the sliced onion too. Then make a paste of the roasted spices, fried onions, ginger garlic paste and a little water. In a pan heat half the oil and add the chicken without the marinade and fry it for 2 minutes or till the chicken become brown in colour. Remove the chicken from the pan and set it aside. Pour in the remaining oil into the pan. Fry the paste in it for two minutes. Now add the chicken, the marinade, tomato puree, red chilly powder and ½ cup water. Bring to boil and add salt to taste. Mix it well, cover and cook on a low flame for 25 minutes or till the chicken is tender. Garnish with fresh cream and coriander and serve.

MAHARASHTRIAN MACHHI GRAVY

Ingredients : - 500 grams of any white fish, 2 tablespoons tamarind paste, ½ cup coconut milk, 1 green chilly, ½ teaspoon asafoetida powder, 2 garlic flakes, 2 teaspoons red chilly powder, ½ teaspoon turmeric, 2 teaspoons garlic paste, 1 tablespoon oil and salt to taste.

Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE : - Clean the fish slices thoroughly and wash them. Now put the slices in a bowl and add the tamarind paste, garlic paste, turmeric powder, red chilly powder, coriander powder and salt to taste. Mix all these ingredients and let it marinate for half an hour at least. Crush the garlic flakes and set it aside. Now take a pan and heat some oil. When the oil is very hot put in the crushed garlic, asafoetida, chopped green chilly and sate briefly. Now add the marinated fish slices along with the marinade, sprinkle a little water is required. Now cover, simmer and cook for 20 minutes or till the fish is ¾th cooked. Now pour in the coconut milk slowly and bring to boil. Again simmer, cover and cook for another three minutes. The fish should be ready and it must be firm. Remove from flame and serve with rice.

GOAN FISH CURRY

Ingredients : - 500 grams pomfret, 1 onion, 1 small tomato, 3 green chillies, ½ cup coconut milk, 8 red chillies, 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ½ tablespoon chopped ginger, ½ teaspoon chopped garlic, ½ tablespoon tamarind paste, ½ teaspoon turmeric, 1 tablespoon oil and salt to taste.

Preparation time : - 10 minutes Serves : - 2

HOW TO PREPARE : - Clean the fish and slice it. Finely chop the onion and tomato each separately. Slit the green chillies and remove all the seeds. Now rub some salt and turmeric into the fish and keep it aside for a while. This will help in beating the foul smell of the fish. Wash it well and then drain the water completely. Take a blender and add the coriander seeds, turmeric powder, tamarind paste, garlic, ginger, cumin seeds, red chillies into a fine paste. Now take a pan and pour the oil. Bring to heat and add the onions. When the onions are golden brown add the paste and tomatoes. Sauté briefly and add the coconut milk and water as desired. Let it boil and then put in the fish, green chillies and salt to taste. Now stir well and cook on a low flame for five to six minutes. Ensure that the fish should be cooked and still firm.

CHICKEN CAFRIAL

Ingredients: - 4 medium sized pieces of chicken, 4 green chillies, 4 garlic flakes, ½ cup freshly chopped coriander leaves, 1 cardamom, 2 cloves, 1 inch cinnamon, ½ inch ginger, 1 small onion, ½ teaspoon cumin seeds, ½ teaspoon pepper corns, ½ tablespoon soya bean sauce, 1 tablespoon oil and salt to taste.

Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE: - Take the chicken and make slits on all side. Put it in a bib bowl and pour the Soya sauce and salt. Mix it up and let it marinate for two hours. Cut the onion and green chillies and put in into a blender. Now add the garlic flakes, coriander leaves, cardamom, cloves, cinnamon, ginger, cumin seeds, pepper corns and blend it till it becomes a fine paste. Now take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the paste and sauté. Simmer and sauté till the raw smell of the paste leaves. After about three minutes an aroma will begin to rise. Now add the chicken pieces and salt. Add very little water and mix it well. Then cover the pan with a lid, simmer and cook for about 20 minutes. Remove from flame and serve with rice.

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