3 most popular maharashtrian chicken recipes

3 most popular maharashtrian chicken recipes

1:- Kolhapuri Chicken

Preparation time : 20 mtsCooking time : 30 mtsServes : 4 to 6 people

Kolhapuri Chicken

Introduction:

For Gravy

Ingredients for Marination

Ingredients:

• 3 tbsp Oil
• 1 tsp Cumin Seeds
• 1 tbsp Coriander seeds
• 2 tbsp Sesame seeds
• 1 tbsp Poppy seeds
• 2 tbsp Chopped Garlic
• Whole Garam spices (Bay leaf, Green
• Cardamom, 2-3 Cloves. Black
• peppercorns,
• 1 star anise)
• 1 big Onion sliced
• 1 Tomato diced
• 1/2 tsp Garam masala powder
• 3 tbsp dry shredded Coconut
• 1 tbsp Degi mirch powder
• 1 lb Chicken drumsticks
• 1/2 tsp Turmeric powde
• 1 tsp Red Chilli powder
• 1 tbsp Ginger Garlic paste
• 1 tbsp Lemon Juice
• 1 tsp Garam Masala

Kolhapuri Chicken

Method

Marinate

Wash chicken pieces well and remove its skin or fats part.

Add ginger garlic paste, red chilli powder, garam masala, turmeric powder, salt, lemon juice to chicken, rub all spices well on chicken and keep to marinate for 30 mts.

Masala Preparation

Heat up oil, add cumin seeds, whole garam spices, coriander seeds, sesame seeds, poppy seeds, chopped garlic and cook till spices start to change its color.

Add dry grated coconut, sliced onion and cook till onion gets light brown color.

Add tomatoes to blender, add onion masala, some water and grind to make smooth paste.

Gravy Preparation

Heat up oil, add ground masala paste, add red chilli powder, garam masala and cook for just 5 mts.

Add marinated chicken pieces, mix well, add water to desired consistency, cover and cook for 20 mts. till the time chicken gets tender.

Hot and spicy Kolapuri Chicken is good to go!

Tips:

Marination helps chicken to get cook faster and improves its flavor.

1. If degi mirch is not available, use regular red chilli powder.

2-:   Chicken Rassa 

 Kombdi Rassa 

Maharashtrian Chicken Curry Recipe

Serves – 2-3

Ingredients

• Chicken – 500 gm
• Onions – 2 (finely chopped)
• Oil – 2 tbsp
•  3 tbsp Kanda lasun chutney/masala
• Turmeric powder – ½ tsp
• Ginger-garlic paste – 1 tsp
• Lemon juice – 1 tbsp
• Salt to taste

To Grind

• Dry grated coconut – 2 tbsp
• Sesame seeds – 2 tsp
• Cumin seeds – 1 tsp
• Cloves of garlic – 5-6
• Ginger – 1 inch piece
• Some fresh coriander

Procedure

• In a pressure cooker, heat 1 tbsp of oil. 
• Once oil is hot enough, add some chopped onion (around a tbsp) and sauté till translucent. 
• Then add ginger-garlic paste and turmeric powder. 
• Saute till raw smell from ginger-garlic goes away.
• Then add chicken pieces and salt to taste. 
• Mix well and cook for couple of minutes until chicken changes its color a bit.
• Then add around 2 and 1/2 cups of water and put the lid on. 
• Cook until just 2 whistles as chicken doesn’t take long time to cook.
• Dry roast coconut and sesame seeds until they get light brown color. 
• Then dry roast cumin seeds also until you smell nice aroma coming out.
• Add into mortar and pestle and grind them to make a fine powder. 
• Then add garlic, ginger and fresh coriander. 
• Grind everything together to a coarse paste.
• In a big vessel, heat 2 tbsp of oil. 
• Add remaining chopped onion and sauté till translucent.
• Then add ground paste and kanda lasun masala/chutney.
• Mix well and cook until oil starts to leave from masala. 
• It may take around 2-3 minutes.
• Then add chicken stock (leftover water while cooking chicken). 
• Bring it to boil.
• Once curry comes to boil, add chicken pieces and reduce the heat to low. 
• Allow curry to simmer for 10 minutes until oil (kat) floats on top.
• Switch off the heat and add lemon juice. 
• Serve hot with bhakri (jowar roti) or plain rice.

3:- Malvani Chicken Curry (Konkani-Coastal)

Summary: Malvani Chicken is a coconut based hot and spicy chicken curry that is served with rice based main course

Introduction: Malvani Cuisnine originates from the Sindhudurg district in the Western Coast of India. Konkan Coast or the Western Coast has at least three distinct cooking style, Konkan style spreads from Raigad to Mangalore, Malvani Cuisine from Sindhudurg and Gomantak or Goan Cuisine that is from Goa.

We sourced this authentic Malvani recipe

Malvani Chicken Recipe:

Preparation time 45 minutes

Cooking time 45 minutes

Serves: 4

Ingredients:

• 1 Whole chicken (about 800gms) cut into medium pieces
• 1 Coconut grated
• 4 Onions, 2 finely chopped, 2 quartered
• 1 Teaspoon red
• 1½ Teaspoons turmeric powder
• 2 Teaspoons garam masala powder
• 8 Green chillies chopped
• 2 Tablespoons each of ginger and garlic pastes
• 2 Tablespoons oil
• Salt to taste

Instructions:

Marinate Chicken:

• Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes
• Make cuts on the chicken pieces
• Rub this mixture on to chicken pieces well
• Marinate for at least one hour
• Making Masala Paste:
• Roast grated coconut in a little hot oil till light brown
• Transfer the roasted coconut to a flat surface and cool it
• Transfer roasted coconut into a food processor and grind it along with quartered onions to a paste
• Cooking the Chicken:
• Heat oil in a heavy-bottomed pan
• Sauté chopped onions on medium heat till they are light brown in color
• Add the remaining chopped green chillies and little salt
• Add garam masala, red chilli powder, turmeric powder and fry for a few seconds
• Add the marinated chicken pieces
• Fry on medium level for about 7-10 minutes or till they are lightly browned
• Add the Onion-Coconut paste, salt and stir well
• Add 4 cups of hot water and bring to a boil
• Lid on and heat down
• Cook over the slow heat for about 25 minutes
• Check the seasoning and adjust salt
• Serve hot with Pulow, Jeera Rice or even with plain white rice

My fevrate 3 biryani recipe's Blog

Chicken Biryani recipe

   Author: chef's md's

                              

One of my most favorite of the Mughlai dishes is

Biryani.

A complete meal on its own this dish pleases both adults and kids alike.

It infuses a number of different flavors all at once and gives you a truly royal experience.

Layers of long grain basmati rice (steamed or fried) are baked together with curried meat or vegetables resulting in an intensely flavored dish.

   The name Biryani is derived from the Persian word birian which means “fried or roasted” and has its roots in the Persian cuisine. There are many legends regarding its movement to the Indian subcontinent. Some believe it was brought to India by the Muslim merchants and travelers and made popular during the Mughal rule in cities like Lucknow, Hyderabad and Kashmir. Some believe it traveled across the Arabian Sea with the Arab travelers. Some believe it was devised as a dish to feed a large army and was cooked in a large earthen pot sealed with dough.

     In India almost every community has its own version of the Biryani and each one is as royal as the other. As it evolved different ingredients found their way into this dish. Now you can make Biryani with lamb, chicken, beef, egg, shrimp and even fish. For a vegetarian version a blend of vegetable can be substituted for the meat. It is served with a side dish of Raita which helps cool the palette.

Today i am sowing you my fevrate 3 biryani recipes hope you all like it.

1.Chicken Biryani

This recipe calls for many dry whole or powdered spices. I have listed the ingredients in the order of their use while cooking.

Ingredients:

For the chicken curry

2 tablespoons canola oil

Dry whole spices:

½ teaspoon each of whole dry cumin and coriander,

5 whole cloves

1 long stick cinnamon

4 green cardamoms and 2 black cardamoms

2 pieces mace

Few black peppercorns

1 large red onion chopped fine

1 tablespoon ginger-garlic paste

2 lbs chicken thighs cut into small pieces (Biryani is always made with bone- in chicken)

Dry ground spices:

½ teaspoon Turmeric powder

1 teaspoon Coriander powder

Salt to taste

Red chilli powder (for desired heat level)

¾ teaspoon amchur (dry mango powder)

1 teaspoon dry mint

½ cup plain yogurt beaten well

For the rice

2 cups long grain basmati rice

3 ¾ cups water

1 teaspoon oil

1 teaspoon salt

½ teaspoon whole zeera (cumin seeds)

Few strands of saffron soaked in 1 teaspoon of hot water (for 2-3 mins)

Cooking the chicken:

· Heat oil in a large heavy bottomed pan.

·Take all the dry whole spices and coarsely grind them together in a mortar and pestle.

· Add these to the pan and let them spatter for 30 seconds.

· Add chopped onion and fry at medium high, stirring constantly till they turn pink.

· At this point add the ginger garlic paste and continue stirring for 2 minutes.

· Add the chicken pieces and coat them well with the onion mixture. Fry for 2 more minutes.

· Add all the dry ground spices and 1 tablespoon of water and stir well. Reduce the heat a bit. At this point the aim is to infuse the chicken with all the wonderful spices while slowly cooking it.

·When the chicken is about ¾ done then add the yogurt and put up the heat. Continue cooking while stirring making sure nothing burns.

· After about 5-7 minutes the chicken will be almost done. The best way to tell is when you see the entire concoction leaving oil from all sides. At this point remove from heat. There should not be too much liquid in the pan and chicken should be surrounded by a little bit of gravy.

If you want to make restaurant style biryani then follow next recipe

2.Chicken Dum Biryani Restaurant Style

Ingredients

Marinate:

• Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)

• Biryani powder – 2 tbsp

• Red chilli powder – 2 tsp

• Coriander pwder - 1 tsp

• Jeera/ Cumin Seeds - 1 tbsp

• Green chilli - 5 (cut them roughly)

• Mint - ½ cup (chopped)

• Coriander- ½ cup ,chopped

• Curd – ¾ cup

• Oil – 2 tbsp

• Chicken – 1 kg, with Bone

• Salt – 2 tbsp

• Lime juice – 2 tsp

• Fried onions – 1 tbsp

Rice:

• Basmati rice - 4 cup (soaked for twenty minutes)

• Jeera - 2 tsp

• Salt – 3 tbsp. (according to taste)

Others:

• Fried onions – 1 tbsp

• Ghee - 2 tbsp

• Oil – 1 tbsp

• Orange food colour mixed with 2tsp of water or saffron in warm water

• Rose Essence – Few drops

• coriander and mint leaves– to garnish

Special Masala Powder:

• Cloves – 5

• Cardamom – 5

• Bay leaf – 2

• Star anise – 1

• Fennel seeds / Sombu – 1 tbsp

• Black stone flower – 2 piece

• Cinnamon – 3 cm piece

• Cumin seeds – 2 tsp

Instructions

1. Powder the Special Masala Powder.

2. Marinate everything listed under “marinate” section with the special Masala powder for at least two hours or even overnight is great.

3. Soak basmati rice for an hour. Do not wash many times the rice; it will make you lose the rice flavor.

4. Boil 8 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 5 minutes after adding rice. That is usually 80% done.

5. Meanwhile, add oil in a heavy bottomed pan, and add the marinated chicken and keep it without switching on.

6. Now layer the rice with the cooked rice on the chicken, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.

7. Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium falme for 7 minutes and 25 minutes on very low flame.

8. Now remove the weight and foil and fluff the rice carefully.

Notes

1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.

2.Gently mix the rice at the end, don’t break the rice.

3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.

4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.

5. Marinating chicken is a must. Mariante atleast for an hour, I soaked for 2 hours.

6. Don’t overcook the rice, then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.Cooking the rice:

·Wash the rice well with cold water.

· Place the rice and measured amount of water in a pan and soak for 30 minutes.

· Place the pan on high heat and add all the other ingredients to it except saffron.

· Bring to boil and simmer covered for 6-7 minutes. Check the rice grain at this point. It should be only three quarters cooked, while most of the liquid should be gone from it.

Assembling the Biryani:

· Preheat the oven at 350F.

· In a large greased casserole, layer alternately rice and chicken curry starting with rice.

· Take the saffron water and sprinkle randomly over the top layer of rice. Do not try to mix the rice and chicken together.

· Cover with foil and bake for 20 minutes till rice cooks completely.

· Serve steaming hot

If you like lamb biryani so follow this recipe

3.Restaurant Style Lamb Biryani

Author: chef's md's

Ingredients

For the masala:

• Cashew nuts – 6

• Khus khus (White poppy seeds) – ½ tbsp.

• Cumin seeds/ Jeera – ½ tbsp.

For fried onions:

• Onions – 1 cup, 2 onions, sliced thinly

• Cashewnuts - 6

• Oil – to fry

For layering:

• Mint leaves – 1 tbsp, chopped

• Cilantro Leaves – 1 tbsp, chopped

• Saffron – ½ tsp dissolved in ½ cup warm milk

• Ghee – 2 tbsp

For the rice:

• Basmati rice – 2 cups

• Salt – 2 tbsps

• Cumin Seeds/ Jeera – 1 tbsp

For the lamb:

• Oil – 1 tbsp

• Bay leaf – ½

• Cinnamon – 1 thin piece

• Cloves – 3

• Cardamom pods – 2

• Onion – 1, sliced thinly

• Ginger garlic paste – 2 tsp

• Full fat yogurt – ½ cup

• Garlic – 4 whole

• Green chilli – 5, slit

• Tomato – 1, sliced thinly

• Biryani masala – 1 tbsp

• Red Chilli powder –1 tsp

• Mint – ½ cup, chopped finely

• Coriander leaves – ½ cup, chopped finely

• Lamb – 1 lb

Instructions

1. Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside.

2. Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.

3. Wash the rice and soak in water for twenty minutes.

4. Meanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.

5. Then add the tomatoes and sauté them well till they are cooked and not mushy.

6. Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.

7. Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.

8. Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. If the water is not drained totally, heat it by keeping it open.

9. Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.

10. Now, the layering starts. To the lamb, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.

11. Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!

Notes

1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.

2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)

3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.

About me:

Welcome everyone to my first blog site ever. Here is a little insight to me and my web blog. i am 28years. I love to cook for my family. I remember when I had to go to the store and buy a cookbook to get recipes that I was interested. Now, all I have to do is sign onto the internet and I can find anything I want. Technology has really come a long way when it comes to making food. I hope to one day become someone in sales and make a comfortable living for me and my family. My site is about traditional recipes vs new experimental recipes. I choose this subject. In most cases the internet can help you when you want something to eat. People post their likes and dislikes of food that they have tried. The problem is how do we know that the food will be good. We don’t, and thats the catch. So as we move forward with this topic, feel free to add anything you want because I really want to know what you think of the internet when it comes to food. I look forward to reading your posts and once again Thank you for joining me on my journey with blogging.