Tag Archives: non-vegetarian

Oct6

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

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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)

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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.

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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
Fennel seeds, green chillies, coconut pieces, garlic, ginger about to ground
Ground masala
Soaked cashew nuts about to ground
Butter getting melted
With onions
Ground masala to the browned onions
Chicken in masala
Getting cooked
With cashew nut paste
Getting cooked
Wtih kasuri methi or dried fenu greek leaves
With black pepper powder
White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

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.

Jun21

Qorma Lawand – Afghani Chicken Gravy

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Recently when I was thinking about the Afghan food, got to watch this dish in a cookery show and wanted to try it. We loved each and every bite of the gravy, the chicken was soft and tender with the juicy flavor in it.

Qorma Lawand is a rich creamy and melt in mouth gravy with mild spiciness, with wonderful aroma and flavor. Usually this gravy is prepared with Lamb meat but I got to prepare with Chicken and little potatoes. Goes out well with pulav or any Indian flat breads. Perfect recipe to try now for Ramadhan. Let me share the recipe…

For more non-veg recipes – Click here and for more poultry recipes – Click here.

Qorma Lawand

Qorma Lawand

Ingredients:

  • Chicken – 500 gms
  • Potatoes – 3 nos
  • Onions – 3 nos
  • Green chillies – 3 nos
  • Garlic – 10 cloves
  • Ginger – 3 “inch pieces
  • Cloves – 2 nos
  • Cardamom – 2 nos
  • Cinnamon – 1 stick
  • Star Anise – 2 nos
  • Turmeric powder – ¼ tsp
  • Yogurt/Curd – ¼ cup
  • Cashewnuts – 10 nos
  • Salt to taste
  • Oil – 1 tbsp.
Ginger, garlic and cashew nuts paste
Spices and turmeric powder getting sauted
With onions and potatoes
Chicken Marinate
With chicken marinate
With curd/yogurt
Getting cooked
Qorma Lawand

Preparation:

  • Peel and finely chop the onions, slit the green chillies to equal halves (lengthwise).
  • Peel the garlic and ginger, take them in a blender along with cashew nuts and blend them to a fine paste by adding little water.
  • Marinate the chicken pieces in the ginger, garlic and cashew paste along with salt for 30 mins.
  • Heat oil in a heavy bottomed kadai, add in the spices (cloves, cardamom, cinnamon and star anise) and cook until they turn dark in color.
  • Add in the turmeric powder, cook for few seconds (be sure it should not be burnt).
  • Peel and roughly chop the potatoes into medium size, keep it aside.
  • Add in the onions, green chillies and cook until the onions start turning golden brown.
  • Add in the roughly chopped potatoes and cook for few mins or until it starts turning golden brown in color.
  • Add in the marinated chicken along with marinate and cook for few mins.
  • Pour in the yogurt/curd, along with 2 cups of water, cover and cook for few mins or until the chicken and potatoes are cooked.
  • Remove the lid and cook in low flame until the oil floats on the top.

Serve hot. Goes out well with steamed rice topped with fried onions or pulav/pilaf or any Indian flat bread.

Apr6

Masala Prawns

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Masala Prawns is a dry dish, where the prawns get coated in masala. The masala used here is with the fresh ingredients, which I dry roasted and grounded to a coarse powder. The freshness, color, aroma and flavor of the dish would finger licking. Not only elder people even kids would like to have this dish. Let us move on to the recipe…

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

Prawn Masala

Prawn Masala

Ingredients:

  • Prawns – ½ kg
  • Ginger – 1″ inch stick
  • Garlic – 5 cloves
  • Onions – 2 nos (medium sized)
  • For masala:
    • Cumin seeds – 2 tsp
    • Coriander seeds – 2 tbsp
    • Red chilies – 4 nos
    • Black pepper – 1 tsp
    • Fennel seeds – 1 ½ tsp
    • Cinnamon – 1” inch stick (1 no)
    • Fenugreek seeds – ¼ tsp
    • Cloves – 5 nos
    • Star anise – 1 no
    • Curry leaves – 1 sprig
  • Curry leaves – 1 sprig
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Salt to taste
  • Coconut Oil – 2 tbsp
Ingredients getting dry roasted
About to grind
Grounded to a coarse powder
Getting cooked with onions
Crushed ginger and garlic
with prawns, ground masala and turmeric powder
Getting cooked with masala
Prawns getting coated with masala
Prawn Masala
Plain Pulav with Masala Prawns and Mango Jeera Chutney

Preparation:

  • Clean the prawns and keep it aside.
  • Peel, chop the onions and crush it or grind it coarsely and keep it aside.
  • Peel and crush ginger and garlic, keep it aside.
  • Dry roast all the ingredients given under for masala (cumin seeds, coriander seeds, red chilies, black pepper, fennel seeds, cinnamon, fenugreek, cloves, star anise and a sprig of curry leaves), until it turns golden brown or a perfect aroma fills the room.
  • Transfer it to a plate, keep it aside and wait until it comes to room temperature.
  • Grind it to a coarse or fine powder, spread it in a plate, bring it to room temperature and store it in an air-tight container.
  • Heat a tbsp. of oil in a kadai, add in the mustard seeds along with a sprig of curry leaves. Cook until it starts crackling.
  • Add in the coarsely grounded onions along with ginger-garlic paste and cook until they turn golden brown.
  • Add in the turmeric powder and a tsp of grounded of grounded masala, cook until the raw smell goes off.
  • Add in the prawns along with 2 tsp of grounded masala and salt. Cook for 5 mins, sprinkle little water, cover with the lid and wait until it gets cooked.
  • Remove the lid once in 2 mins, give a stir and continue cooking until the prawn becomes dry.
  • Cook on low flame, until the masala becomes dry and gets coated to the prawns.
  • Garnish with little and finely chopped coriander leaves.

Serve hot. Goes out well with steamed rice and veg curry or with variety rice. Excellent with sambar sadam/rice and curd rice/thayir sadam.