Chicken Kati Rolls/ Chicken Frankies

“Chicken Frankies/ Kati Roll” 

Boneless Chicken marinated in spicy Indian masalas, pan fried till slightly brown and then wrapped up in flour tortillas/ rotis/ chapatis along with pickled red onion, Cilantro-Chili chutney. Deliciousness unbounded! 😋😋

Today, I used a shortcut marinade of thick yogurt, chicken tikka masala, red chili powder, turmeric, cumin, ginger-garlic paste, mint powder and salt for the chicken and used store bought Flour tortillas as wrap. Made dinner prep so much easier! 

*** Full authentic recipe version can be found here:
http://my-kitchens-aroma.blogspot.com/…/everyday-cooking-ch…

   

Chili-Garlic Chicken

Nothing recharges you better after a hectic day, than homemade food especially when it is such super tasty and spicy...'Chili Garlic Chicken' 

Recipe:

Marinate boneless chicken with salt, black pepper, red chili powder and some garam masala powder. Keep for 30 mins. 

Sauté on some oil - thinly sliced onions, green peppers, green chilies, lots of finely chopped garlic and ginger. Add the marinated chicken. Stir fry till cooked. Add some soy sauce and chopped cilantro.Serve hot with white/ brown rice. Nomm nomm nommm  

Layered Chicken Biryani: Remade with new pictures!!

Chicken cooked in a spicy coconut-onion gravy, layered alternately with saffron flavored rice, garnished with fried onions, potatoes and nuts...a combination sure to fall in love with!!

Not a new recipe....but an old favorite which I remake and remake and keeping making again and again!

'M' was going be be back from a 2 week long business trip....and wanted to make something special for him. This 'Layered Chicken Biryani' is his favorite and so is my moms (who is visiting). So it was going to be a treat for them both:))

I have the recipe written down long time ago:

http://www.my-kitchens-aroma.blogspot.com/2009/09/everyday-cooking-layered-chicken.html

I still make it the same way....but now I think I have gotten a bit better at taking pictures:)) Do you agree?

Chicken and Potatoes in Spicy Coconut milk curry

I had marinated some chicken tenders and frozen away half of them, to use later. I was wondering what to do with those.I sometimes feel the 'roasting-grinding' part of the masala for the curries is too tedious.Wanted a semi thick spicy and delicious curry,but without the hard work :) This one turned out perfect!! Spicy coconutty curry with tender pieces of chicken and potato cubes. Made a delicious weekend meal!

Ingredients:
1.5 cups Chicken tender cut into large cubes
1 large potato cut into large cubes
1 can coconut milk
1/2 onion chopped
4 tsp Yogurt
2 tsp Chicken curry masala powder (store bought)
1 tsp ginger garlic paste
1/4 tsp ground black pepper
1-2 tsp red chili powder
2-3 Dried red chilies
few curry leaves
Oil
salt

Method:
1) Marinate the chicken pieces in in yogurt, red chili powder,salt and chicken curry masala for 1 hour in the refrigerator.
2) Heat some oil, add the chopped onion fry till translucent. Add the ginger garlic paste, dried red chilies and curry leaves. Add the potato cubes and saute. Cover for few mins till potatoes brown a little.Add the chicken and saute for few more mins.
3) Add the coconut milk, salt, black pepper and mix. Cook on medium flame till the chicken and potatoes are tender.
4) Serve hot along with Rotis/ Chapatis or Rice
Enjoy!

Spicy 'Chicken Tikka' Sandwiches

It was a lazy weekend and we were making plans to go out to Lunch....Italian, Mexican, Chinese were the options that came up.....Ehhh Not really!! Nothing fared in front of the idea of having a Spicy Chicken Tikka sandwich...made to perfection at HOME!!

The juicy tender chicken marinated in Chicken Tikka masala and the caramelized onions on a crusty bread....a sandwich at its best!!

Ingredients:
2 cups of boneless Chicken cut into big pieces(OR use Paneer Cubes)
1tsp Ginger Garlic Paste
2tsp Yogurt
2tsp  Chicken tikka masala powder
1tsp Red chili powder(add more for spicier chicken)
1/2tsp Turmeric powder
2tsp Lemon Juice
1/2tsp Ground black pepper
1tsp Oil
 Salt
Marinate the chicken pieces with all of the above for 2 hours, in the refrigerator.

French Bread cut in the center
1 Large onion thinly sliced
Spinach and Sliced tomatoes
Maggie Hot and Sweet sauce (optional)

Method:
1) Saute the marinated pieces of chicken in a non stick pan with some oil, until cooked and show brown marks.
2) Saute the sliced onions till golden brown
3) Apply Maggie hot and sweet sauce to one side of the bread. Add the veggies, onions, Chicken tikka.
4) Warm/ toast on a hot griddle for the perfect Hot Toasted sandwich!

 

Chicken Curry....just like my Moms:)

Childhood memories are amazing...a place...a smell...can take you back to your favorite time in childhood. For me, back the, Sunday morning started with "Rangoli" ( Hindi songs playing on the TV)  and then later the aroma of warm spices filling the air...with my moms special blend of spices for the Chicken Curry. Sunday was usually 'non veg' day and chicken was the most frequent Non veg item.

I made this curry the very same way my mom used to make with a little bit of difference here or there...

Ingredients:
2 Cups chicken cut up in small pieces (I used boneless)
2tsp Yogurt
1tsp Chicken curry masala ( store bought/ homemade blend)
1/2tsp red chili powder
1/2tsp turmeric
salt
Marinate the chicken with the above spices and keep in refrigerator for 1/2 hour.
Then cook in pressure cooker for 2 whistles/ or you can cook in the gravy itself and boil longer till tender.

Curry/Gravy:
2 Onions sliced
3/4 cup fresh coconut grated/ or I used 1/2 cup coconut milk+ 1/4 cup dry coconut powder
1 tomato chopped
1tsp Coriander seeds
1tsp Sesame seeds
1tsp Chicken curry masala
1tsp red chili powder
1/2tsp fennel seeds
2 cloves garlic
small piece of ginger
1tsp Shah jeera/cumin
1piece cinnamon stick
1 bay leaf
1tbsp oil
salt

Cilantro for garnish

Method:
1) Heat 1 tsp oil. Fry the sliced onions till golden brown, add the grated coconut and fry till golden. (if using dry coconut+ coconut milk, don't add milk at this point)
2) In a blender add the fried onion+coconut mixture, tomato, sesame, fennel, coriander seeds, ginger-garlic and blend into a smooth paste.
3) Heat the remaining oil, add shah jeera, bay leaf, cinnamon stick and the pureed gravy.Fry for few mins.
4) Add the cooked chicken, rest of the spices,salt and coconut milk. Simmer for 5 mins.
5)  Serve hot along with Chapati/ Rice or my favorite any kind of 'crusty' bread to soak up that spicy curry!!

 

Chicken Kheema Wraps

Chicken Kheema is one of my favorites!! From Appetizers to Entrees...it can make delicious meals!! Some examples of "Chicken Kheema" as star of the dish:
1) Chicken Kheema Pav/ Indian Sloppy Joes
http://www.my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-indian-sloppy.html

2)Asparagus Chicken Kabobs
http://www.my-kitchens-aroma.blogspot.com/2012/05/appetizers-asparagus-chicken-kababs.html

3)Chicken Kheema Ball Curry
http://www.my-kitchens-aroma.blogspot.com/2012/04/everyday-cooking-chicken-meat-ball.html

4)Chicken Kheema Goli Pulav
http://www.my-kitchens-aroma.blogspot.com/2011/11/everyday-cooking-pulav-with-chicken.html

5) Baked Chicken Kheema Balls
http://www.my-kitchens-aroma.blogspot.com/2009/11/appetizers-chicken-kheema-balls-minced.html


 Last weekend, with the Chicken Kheema I had, we made these wraps for lunch. With the whole wheat chapati and the spicy kheema....these are sure to be the best lunch ever!!!

Chicken Kheema Recipe:

http://www.my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-indian-sloppy.html

Wraps made with chapati dough:
2 Cups Whole wheat flour
salt
water
oil

Garnishes:
Maggie hot and Sweet Ketchup
Chopped Onion and Cilantro

 Method:
1) Mix flour, salt and water and knead into  a semi soft Chapati dough.
2) Roll out the Chapatis and roast lightly on a hot tawa.
3)  To each chapati, apply 1tsp Hot and sweet sauce.Place 2-4 tsp cooked Chicken kheema, chopped onion and cilantro filling in the center and roll the wrap.
4) Warm the wrap with few drops of oil on a hot tawa. Wrap into aluminum foil and serve Hot!!

"Everyday Cooking"- Malai Chicken

It was 'S and R's baby's naming ceremony yesterday. Every time I see a smaller baby than 'E' or 'A'..I instantly go back in time..and remember them as teeny tiny babies.Time really flies...and I hope I cherish every moment of their childhood to the fullest!
S and her mom had cooked an amazingly delicious dinner for about 25-30 guests. They had made...Chana masala, Paneer subzi, Rice kheer, Spinach cutlets, Jeera Rice,Pooris etc. The food was so delicious and the flavor combinations so 'right on spot'/ perfect..that I was left licking my fingers! Her mom had a 'Ekadashi' fast on that day and couldn't taste the food that she was cooking....in such large quantity...and yet the meal was so flavorful!!! It had me wonder...how can anyone cook so perfectly without tasting the food.I guess it's the years of experience that her mom had!!! Afterall...what a 'mom' cooks...it the BEST food of all!!!
 For me...I HAVE to taste the food to check the seasoning...otherwise I hardly feel confident about my cooking.Maybe I will learn with experience over the years...

Ingredients:
1 lb Boneless chicken/ 2 and1/2 cups cubed chicken
2 large onions
1 tomato chopped
1/2 Green bell pepper sliced thinly
1/2cup whole milk/cream (MALAI)
1tbsp Dry milk powder
1/4 cup Cashews
1/4 cup yogurt
2tsp Sesame seeds
1tsp ginger garlic paste
1tsp Chili powder(add more for spicier taste)
1/2tsp turmeric powder
1/2tsp Garam masala
1/2tsp Shah Jeera (cumin)
1 small cinnamon stick
1bay leaf
1tbsp oil
salt
Chopped Cilantro for garnish

Method:
1) Mix yogurt, chili powder,turmeric powder,garam masala,salt and the cubed chicken.Marinate for 1/2hr in the refrigerator.
2) Heat 1 tsp oil add 1 large chopped onion.Fry till golden.Add cashews,sesame seeds and fry till golden brown. Let it cool. Grind in to smooth paste in the blender along with ginger garlic paste.
3) Heat 3 tsp oil, add the bay leaf, cumin, cinnamon stick, 1 chopped onion.Fry couple of mins. Add the sliced green pepper, tomatoes and fry till cooked. Add the marinated chicken and fry for 4-5 mins.
4) Add the onion-cashew paste to the pan. Cover with lid and cook for 6-8 mins.Add salt to taste.
5) Add the milk/cream and milk powder and mix. Simmer on low flame till the chicken is tender and cooked.
6) Garnish with cilantro and serve hot along with Pulav/ Rotis/ Naan.

"Fusion Cuisine"- Chicken and Red Bell Pepper Spicy Pizza

In the quest to use up the "Rotisserie Chicken" that I bought the other day .....This Spicy and mouthwatering pizza came into being!!! Rotisserie Chicken...by the way is a great value for money... I feel. With a $7-8 Rotisserie chicken you can easily make 2-3 meals. This time I used it to make Chicken Quesadillas, Chicken Alfredo Pasta and this Chicken and Red Bell Pepper Spicy Pizza...
I buy the chicken and shred it into pieces on the same day.I make portions and freeze them, so they are ready to be used for the dish I want to cook....

Ingredients:
1 Pizza Crust
1/2 cup Pizza sauce ( Ketchup or Maggie Hot and Sweet sauce is ok too!)
1 cup Shredded Rotisserie Chicken( Or use grilled chicken or any cooked chicken pieces)
1 Red Bell Pepper chopped into small  bite size squares
1/2 Onion chopped into small bite size squares
8-10 Basil Leaves (Yes...these were from my Vegetable Garden)
1 clove garlic chopped
3 tsp olive oil
1 tsp Kitchen King masala/ Chicken curry masala
1/2 tsp red chili powder
1/4tsp Black ground pepper
1/4 tsp Owa seeds/ ajwain ( try it..it goes really well on pizza!)
1/2 tsp Italian Pizza seasoning
salt
1 Cup Shredded cheese( I used Mexican Taco blend cheese...it is very flavorful)
Red chili flakes ( for more spice)

Method:
1) Heat 2tsp olive oil.Add chopped garlic, Shredded chicken, Chicken masala, red chili powder, red belle pepper, onion. Saute for couple mins.Add salt.
2) Preheat the oven to 450 F( follow packet directions on the crust )
3) Brush the Pizza crust with 1tsp olive oil. Spread the Pizza sauce. Add the sauteed topping.Top with Shredded cheese, black ground pepper, Italian seasoning and red pepper flakes, Ajwain seeds and fresh Basil Leaves
4) Bake for 7-10 mins till cheese melts and bubbles.

Serve hot!!

" Everyday Cooking"- Pulav with Chicken Kheema balls( Kolhapuri Goli Pulav)

I wanted to try this 'Goli Pulav' out for so long!!! Finally last night for dinner I made it and it was a biggggg hit!!!Even my little 'E' and 'A' had it!!! I had 'Goli Pulav' once when I was in Kolhapur and that too many years ago... but the  taste still lingers in my mind!!!
 There they make the Goli /Kheema balls with Mutton Kheema and cook them along with other spices with the rice.I made it with chicken kheema and cooked the kheema balls and rice separately. It came out really well and was lip smackingly tasty!

 

For Pulav:

1 and 1/2 cups basmati rice

2 and 1/2cups water

1/2tsp Shah jeera

2tsp dried mint leaves

1/4tsp whole black pepper

1 stick cinnamon

4-5 cloves

1 bay leaf

1 star anise

1 tsp turmeric

1/2tsp Chili powder

salt

1 tbsp oil

Sliced almonds

1 Finely sliced onion, fried till golden brown and kept aside.

1) Wash the rice and keep aside for 30 mins.
2) Boil the water.
3) Heat 1 tbsp oil, add the spices and fry few seconds.Add the washed rice and stir for 1 min.
4) Add the boiled water, salt etc and cook for 10-15 mins till the rice is fluffy and cooked. Keep aside.

For the Kheema Balls:

1lb minced chicken/kheema

1 medium onion chopped finely
 1tsp ginger garlic paste
1tbsp chopped cilantro
1tsp chicken curry masala
1/2tsp Kolhapuri Kanda Lasun masala/Garam masala
1/2tsp chili powder
1/4tsp turmeric
1/2tsp cumin-coriander powder
1/4tsp black pepper
1tbsp chopped cilantro

salt to taste
oil to brush hands
 Oil to fry
Optional- 1tbsp chopped mint

1) Gently mix together all the above ingredients.Do not over mix....otherwise the kheema balls come out tougher and chewy.Just mix till everything is combined well.
2) Brush  hands with oil
3) Take small amount of kheema mixture and roll into cherry sized balls.
4) Shallow fry the kheema balls till golden brown from all sides and cooked through. Drain the oil well and keep aside.

For the baked version:
http://my-kitchens-aroma.blogspot.com/2009/11/appetizers-chicken-kheema-balls-minced.html

5) These Kheema balls can be served by themselves as appetizers along with some fried onions...

6) While serving- Mix together the Pulav, the kheema balls, fried onion and garnish with sliced almonds and cilantro.

"Everyday Cooking"- Chicken Chettinad/ Paneer Chettinad

For a long long time...Chicken Chettinad is on my 'to do' list. 'V' and 'P' had mentioned about this dish that they had in a restaurant in NJ and how delicious, spicy and mouthwatering it was. I hadn't had 'Chettinad' so far.I tried it couple months ago and..yes...it was love at first bite!!!
Chettinad cuisine is the cuisine of 'Chettinad' region in Tamil Nadu State in South India.
This recipe was passed on from V to P to me. I made few changes here and there and made this amazingly delicious, aromatic ( my house smelled of Chicken chettinad the whole day!)  dish. By the way...I also had 'Paneer Chettinad' the other day at an Indian restaurant. So all you Vegeterians out there...you can substitute Chicken for Paneer in the recipe.

Here is V's recipe and some modifications by 'me'

Part A: In a tsp oil fry the following and make a powder:

Whole Pepper: 1 tsp/ I used ground pepper
Cumin Seeds: 1/2 tsp
Fennel Seeds: 1 tsp
Coriander Seeds: 1 1/2 tbsp
Red chillies: 6 Nos
Cardamom: 2/ I used 1/2 tsp powder
Cinnamon: 1 inch piece - 1/ I used 1/2tsp powder
Grated Coconut- 1/4th cup
Poppy Seeds- 1tsp

                                              Powdered masala for the Chicken Chettinad

Part B:
1)Oil - 2 tbsp
2)Onions - 2 Big finely chopped
3)Curry Leaves 10-12
- Saute until oil oozes out and separates

4)Ginger and Garlic paste - 1 1/2 tsp
5)Tomato - 1 Medium
-Saute till the tomatoes soften

6)Chicken (1.5 lbs) or USE PANEER for Paneer Chettinad
- Cook on high for 3 - 4 min, then reduce to med;
Salt
Add Part A : as desired - either all of it or as little as u want.
- Cook uncovered until it all comes together like a dry masala.
Add Cilantro

DONE!!!

Serve Hot with Rice, Rotis or Naan.

"Everyday Cooking"- Chicken Tandoori

You know, sometimes you crave things which others have...it happens to me in case of food ..A LOT!
Many a times, when a friend mentions "Oh I cooked Chinese noodles today or I made some Bhel chaat or I baked so and so.....my mind already makes plan to crave and make me make that thing in the next few days.Does that happen to you???
My friend 'S' made this really 'amazing looking' Tandoori chicken the other day and posted the pictures on facebook...and tadah...I had to make it!!! Of course I do not have a 'Tandoor' oven but roasted it in the regular oven.It was so good..spicy, juicy on the inside and caramelized on the outside....ummm ..I am craving it again already :)
TANDOOR: Is a cylindrical Clay oven used in cooking and baking.In Tandoor, the food is actually exposed to live fire of wood/charcoal etc (Sort of like Barbaque) and also hot air like the convection oven. The temperatures in the tandoor can reach upto 400C(900F). The food that comes out of the tandoor has characteristic appearance- roasted in dry heat and a little charred at some spots.

Ingredients:
4 Chicken Drumsticks(skin removed)

For Marinade:
1 tbsp Tandoor Chicken masala
1 tsp Garam masala powder
1-2 tsp Chili powder
1/2tsp Turmeric
1/2tsp cumin-coriander powder
1 tsp Ginger Garlic paste
1 tsp Lemon juice
1tsp oil
salt
few drops of red food coloring (optional)

Method:
1) Wash the chicken and dry thoroughly with paper towels.
2) Mix the ingredients for the marinade.Taste to check the spice level or add more chili powder
3) Rub the marinade on the drum sticks.
4) Marinate for 3-4 hrs in the refrigerator.
5) Pre heat the oven to 400F
6) Place the marinated chicken on a oiled baking sheet.
7) Bake for 20-30 mins till the chicken is cooked tender (starts to fall apart from the bone) and looks caramelized from outside.Oven temperatures vary- SO WATCH OUT!

8) Serve hot with onions and lemon wedges
9) Enjoy!