Tag Archives: Indian chicken recipe

White Chicken Gravy recipe / Chicken in white gravy / Chicken gravy recipe

Standard

Chicken gravy is one such familiar dish that is prepared by most of us. Also, there are more varieties and flavor in the chicken gravy, this time I have tried a mildly spiced and flavored chicken gravy which goes out well with chapathi, roti, paratha, parotta, pulao’s and biryani.

CLICK HERE for more Chicken Recipes (stew, curry, gravies, fry, rice, briyani)

White chicken gravy recipe, chicken in white gravy, easy chicken gravy recipe, white chicken gravy image, white chicken gravy picture, chicken gravy picture, chicken gravy image, Indian chicken gravy recipe, Indian chicken gravy image, Indian chicken gravy picture, chicken recipe, tamil nadu chicken recipe, Indian chicken recipe, madraasi recipe, madraasi chicken gravy recipe, madraasi chicken recipe, madrasi food image, madrasi food picture, chicken gravy recipe,

White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

White Chicken Gravy tastes delicious, also the butter and cashew nut paste in it gives a rich texture to the gravy, green chillies add mild spicy taste along with few spices. I have accompanied this white chicken gravy along with parotta and chicken 65. Let me share the recipe…

Taking it to Fiesta Friday #192 hosted by Angie@thenovicegardener.

White chicken gravy recipe, chicken in white gravy, easy chicken gravy recipe, white chicken gravy image, white chicken gravy picture, chicken gravy picture, chicken gravy image, Indian chicken gravy recipe, Indian chicken gravy image, Indian chicken gravy picture, chicken recipe, tamil nadu chicken recipe, Indian chicken recipe, madraasi recipe, madraasi chicken gravy recipe, madraasi chicken recipe, madrasi food image, madrasi food picture, chicken gravy recipe,

White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

Ingredients:

  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Butter – 2 tbsp or Coconut oil – 2 ½ tbsp
  • Coconut – 10 gms
  • Green chillies – 1 ½ nos
  • Poppy seeds – 1 ½ tsp
  • Fennel / Sombu – 1 ½ tsp
  • Cashew nuts – 15 nos
  • Garlic – 6 cloves
  • Ginger (1” inch stick) – 2 nos
  • Kasoori Methi / Dried Fenugreek leaves (காய்ந்த வெந்தயக்கீரை) – 2 tsp
  • Black or White pepper powder – 1 tsp
  • Salt – 1 ½ tsp

Preparation:

  • Peel and finely chop the onions into pieces.
  • Take coconut, ginger, garlic, fennel seeds, poppy seeds, green chillies all together and grind it to a fine paste by adding little water.
  • Soak cashew nuts in water for 15 mins and grind it to a fine paste along with the water.
  • Heat butter in a kadai or heavy bottomed vessel, add the onions and cook until the onions turn golden brown in color.
  • Pour the ground masala and cook until the raw smell goes off or the oil starts floating on the top.
  • Add the chicken pieces, followed by salt and cook for 2 mins.
  • Pour a cup of water, cover and cook until the chicken in cooked.
  • Pour in the ground cashew nut paste, mix it well and cook in low flame for a min.
  • Crush the dried fenugreek leaves or kasuri methi within your palms, and sprinkle it over the gravy.
  • Sprinkle pepper powder, mix it gently.
  • Transfer it to a bowl.

Serve hot along with any Indian flat breads.

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

Standard

Usually I don’t like to waste food, even when there is excess of food, I like to create them as a new dish which would be loved by the whole family. Not only my kids even it happens with me – I don’t prefer to the leftover food may be from lunch for dinner but instead I create something new with those. Being a food revolution Ambassador, now I have more interest towards creating a new recipe from the leftovers. As everyday there are lakhs of people suffering for food, so say no to wastage of food. #Christmasleftoverrecipes

CLICK HERE for more Biryani recipes and CLICK HERE for more Chicken Recipes.

Chicken Vermicelli Biryani, chicken briyani, chicken briyani from leftover chicken roast, tamil recipe, tamil recipes, Indian recipe, Indian recipes, vermicelli biryani recipe, vermicelli biryani image, vermicelli chicken biryani picture

Chicken Vermicelli Biryani

As a result here comes my Chicken Vermicelli Biryani from the leftover Whole Roasted Chicken and its stock. This goes out well for lunch or dinner along with a simple onion raita. Also it takes just few mins to get cooked, as the chicken and the stock are already cooked. But be carefully only when you infuse the spice powders and salt to dish, as we are making it from leftovers and the leftovers has already got spices and salt infused in them. Let me share the recipe…

Ingredients:

  • Leftover Chicken pieces from Whole Roasted Chicken – 100 gms
  • Leftover Chicken stock from Whole Roasted Chicken – 2 cups
  • Roasted Vermicelli / Semiya – 1 cup
  • Green chillies – 1 no
  • Ginger-Garlic paste – 1 tsp
  • Onions – 50 gms
  • Tomatoes – 50gms
  • Mint and coriander leaves – 10 gms
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Coriander powder – ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 tsp
  • Flavored spices (cinnamon – 1 no, star anise – 1 no, cloves – 2 nos, bay leaf – 1 no)

Making of Vermicelli / Semiya Biryani with the Leftover Whole Roasted Chicken and its Stock –

Preparation:

  • Shred the chicken into pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes. Slit the green chillies.
  • Clean and finely chop the mint and coriander leaves along with their stalk and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the flavored spices (cloves, cinnamon, star anise, bay leaf) followed by gin-garlic paste and green chilli.
  • Cook until the raw smell goes off.
  • Add the onions and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they mushy.
  • Add the mint and coriander leaves and cook until they turn dark green in color.
  • Add the spice powders and cook until the raw smell goes off.
  • Add the chicken pieces, pour in the stock and pour another cup of water, cover and bring it to boil.
  • Add the roasted semiya/vermicelli, give a gentle stir, cover and cook until the semiya/vermicelli is cooked.
  • Remove the lid and cook in medium flame, when you experience its watery until they become dry (make sure that they should not get burned).
  • Once they get dry, remove them fire and transfer it to a bowl.

Serve hot with Onion raita. A simple and easy prepared dish but tastes heavenly and aromatic.

CLICK HERE to like and subscribe with our YouTube for more Upcoming easy and simple recipes.

 

 

Whole Roasted Stuffed Chicken

Standard

I rarely prepare whole roasted chicken, but after the you tube channel, this was my first time in the making of the whole roasted chicken. Just like that thought of preparing the whole roast with stuff for this Christmas and this resulted in my roasted and stuffed whole chicken.

Whole Roasted Stuffed Chicken

Whole Roasted Stuffed Chicken

Usually most of us feel this full roast chicken as a very difficult dish, but I would say that it very easy and simple to prepare. The key to this recipe is the marinate mix and the time to marinate. Do check out the video given below for the making, and make your Christmas so special.

CLICK HERE for more Christmas recipes, CLICK HERE for Chicken Stock recipe and CLICK HERE for more Chicken Recipes

It’s Friday and I am taking it to Fiesta Friday #150 hosted by Angie@thenovicegardener.

You can also marinate the chicken overnight, but the stuffing should be done only just before you cook. The chicken was heavenly and we all loved it to the core. Don’t throw away the stock leftover after the cooking – stay tuned for the recipe…

Also do like and subscribe with us for more upcoming videos, as your appreciation would be the best booster and encouragement for me. Let me share the recipe…

Ingredients:

  • Whole chicken (2 kg) – 1 no
  • Chicken Stock – 500 ml
  • Vinegar – 1 tbsp
  • Black Pepper powder – 2 tsp
  • Butter – 5 gm
  • Mint – 4 sprigs
  • Salt
  • For Marinate (Indian Style):
    • Yogurt / Curd – 3 tbsp
    • Lemon juice – 1 tbsp
    • Red Chilli powder – 2 tbsp
    • Coriander powder – 2 tbsp
    • Ginger-garlic paste – 3 tbsp
    • Salt
  • For Stuffing:
    • Onions – 1 no
    • Tomato – 1 no
    • Potato – 1 no
    • Boiled eggs (I am using quail) – 5 nos
    • Salt
    • Sesame / gingelly oil – 1 tsp

Making of Whole Roasted Stuffed Chicken –

Preparation:

  • Marination:
    • Clean the chicken and remove all the other parts inside the chicken.
    • Take a bowl, add all the ingredients given under marinate, and mix well.
    • Make small slits all over the chicken, rub marinate all over the chicken all over the nook and corner including the inner area (use your hands).
    • Marinate chicken for minimum an hour and maximum overnight. 

 

  • Stuffing:
    • Peel and finely chop the onions. Peel and finely chop the potato pieces, soak it in water (to avoid decolorization).
    • Heat oil in a kadai, add the onions, tomato and cook for a few mins.
    • Add the potatoes followed by ½ tsp of chilli powder, ½ tsp of coriander powder and salt.
    • Cook for few mins or until the potatoes are roasted well.
    • Add the eggs and roast for few mins.
    • Remove from flame.

 

  • Roasted Chicken:
    • Take the chicken and stuff it with the stuffing prepared.
    • Meanwhile, preheat the chicken to 18o degree C.
    • After stuffing, sew the chicken with twine and make sure that the stuff doesn’t comes out.
    • Place the chicken, in a baking tray, pour the stock and vinegar around the chicken, sprinkle half the quantity of pepper powder over the chicken and place few sprigs of mint over the chicken and sprinkle the rest over the stock.
    • Grill in microwave for 20 to 30 mins, for every 10 mins, turn the side of chicken upside down and continue cooking.
    • Remove from microwave, once the chicken is completely cooked.
    • Carefully remove the twine and pull out the stuff.

Serve hot by cutting them into pieces.

Note: You can use the leftover stock from the chicken as a soup.