Tag Archives: kozhi

Chicken Kabsa

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Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.

Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…

Ingredients:

  • For Kabsa Masala:

o   Cinnamon – 2 sticks

o   Cloves – 6 nos

o   Star Anise – 5 nos

o   Cardamom – 5 nos

o   Bay leaf – 2 nos

o   Coriander seeds – 3 tbsp

o   Black peppercorns/ Black Pepper – 1 ½ tbsp.

  • Chicken – ½ kg
  • Carrot – 2 nos
  • Onions – 4 nos
  • Tomato – 2 nos
  • Green chillies – 2 nos
  • Garlic – 6 cloves
  • Chicken Stock – 6 cups
  • Basmathi/Long grain rice – 2 cups
  • Lemon – 1 no
  • Salt to taste
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee/Clarified butter – 5 tbsp.

Preparation:

  • For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
  • Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
  • Peel and thinly slice the carrots and keep it aside.
  • Roughly chop the tomatoes and blend them to a fine paste.
  • Prick 3 to 4 holes in the lemon and keep it aside.
  • Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
  • Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
  • Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
  • Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
  • Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
  • Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
  • Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
  • Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
  • Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.

Serve hot.

For more non-veg rice recipes- Click here, For more veg rice recipes Click here and For Biryani varieties click here.

Honey Glazed Chicken

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Recently when I saw a cookery show, based with honey glazed, I thought of trying it with chicken. My family likes the honey glazed dish to the core, as a result here comes HONEY GLAZED CHICKEN. Goes out well for dinner along with toasted bread and any dip or coleslaw. Let us move on to the recipe…

Do check out my other chicken recipes in this link: https://madraasi.com/main-course/non-vegetarian/poultry/

Honey Galzed Chicken

Honey Galzed Chicken

Ingredients:

  • Chicken breast – 2 nos
  • Soy sauce – 1 ½ tbsp.
  • Honey – 2 tbsp
  • Pepper powder – 2 tsp
  • Lemon juice – 2 tbsp
  • Mixed Herbs (oregano, thyme and rose mary) – 1 tsp
  • Salt to taste
  • Coriander leaves – 2 stalks
  • Olive oil – 1 tbsp.

Preparation:

  • In a wide mouth bowl, combine soy sauce, pepper powder, 1 tbsp of honey, lemon juice, ½ tsp of mixed herbs and salt together.
  • Rub the chicken pieces with this mixture and marinate them for at least an hour.
  • Heat olive oil in a pan, add in the leftover mixed herbs.
  • Gently drop the marinated chicken pieces, cover and cook for 5 mins.
  • Swap the sides, cover and cook until the chicken is done.
  • Once when the chicken is done, pour in the leftover marinate along with 1 tbsp of honey and cook in medium flame.
  • Swap the sides and cook until chicken becomes dry.
  • Garnish with coriander leaves and pepper powder.

Serve hot with toasted bread and any dip or coleslaw.

Spicy Chicken Fry – 2

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Just like that I have prepared this spicy chicken fry, it was delicious. I would say that this would be right to prepare when you have little quantity of chicken pieces. Here I have chopped the chicken into small pieces for this dish, and accompanied it with Malabar Chicken Briyani, everyone in my home loved the aroma and taste of the chicken. Let us move on to the recipe…

Do check out my other Chicken recipes in this link: https://madraasi.com/main-course/non-vegetarian/poultry/

Spicy Chicken Fry

Spicy Chicken Fry

Ingredients:

  • Chicken – ½ kg (boneless is preferred)
  • Onions – 3 nos (medium size)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a sprig
  • Chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam Masala or Curry Masala – 1 tsp
  • Turmeric powder – ½ tsp
  • Black pepper powder – 1 tsp
  • Salt to taste
  • Coconut oil – 3 tbsp.
  • Fennel-Poppy seeds powder – 2 tsp
  • Coriander leaves – 2 stalks

Preparation:

  • Clean and chop the chicken into fine pieces.
  • Peel and chop the onions to small pieces.
  • Fennel-Poppy seeds powder – Grind fennel and poppy seeds to fine paste and keep it aside.
  • Heat oil in a non-stick kadai, add in the mustard seeds, cumin seeds and curry leaves and wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the chicken pieces followed by turmeric powder, chili powder, cumin powder, garam masala or curry masala and salt.
  • Cook for few mins, until the raw smell goes off.
  • Pour in ½ cup of water, cover and cook until the chicken is done.
  • Remove the lid and keep in medium flame, so that the chicken becomes dry.
  • Sprinkle pepper powder and the chopped coriander leaves, cook until the raw smell goes off or chicken turns completely dry.
  • Remove from fire.

Garnish with coriander leaves and serve hot. I have accompanied it with Malabar Chicken Briyani and Onion-Tomato Raita.