Tag Archives: poultry recipe

Qorma Lawand – Afghani Chicken Gravy

Qorma Lawand – Afghani Chicken Gravy

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.

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.

Honey Glazed Chicken

Honey Glazed Chicken

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.

Duck curry / Vaathu kuzhambu

Duck curry / Vaathu kuzhambu

 

Duck is a staple food of people living around the region of canals and lakes. This is my first attempt towards this Duck meat.  Had duck meat in a hotel, it taste good and also the aroma was very good. So got some Duck meat and tired out in my kitchen. When cooking the duck meat we need only very little oil, since it contains lots of fat in it. So I prepared this Duck meat for rice, it turned out well.

Duck Curry / Vathu Kuzhambu

Duck Curry / Vathu Kuzhambu

Ingredients:

For Marinate:

  • Duck – 1 Kg (medium pieces)
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Ginger – a small piece (crushed)
  • Garlic – 5 cloves (crushed)
  • Peppercorns – ½ tsp (crushed)
  • Fennel seeds – ½ tsp (crushed)
  • Vinegar – 2 tbsp
  • Salt to taste

For Gravy:

  • Shallots / Small onions – 1 cup
  • Ginger – 1’ piece
  • Garlic – 10 cloves
  • Green chillies – 3 nos
  • Curry leaves – a strand
  • Coriander powder – 1 tsp
  • Chilly powder – 1 tsp
  • Garam masala – 1 tsp
  • Coconut milk – ½ cup
  • Oil – 1 tbsp

Preparation:

  • Clean and wash the duck well.
  • Soak them in water and lemon juice for a couple of mins. Drain it. Cut into medium sizes.
  • Marinate the duck with the ingredients given under marination for atleast 30 mins.
  • After 30 mins, pressure cook the meat, till will take time to get cooked compared to chicken.
  • Finely chop the onions, ginger and garlic.
  • Heat oil in a kdai. Saute thinly sliced onions till they turn golden brown.
  • Add ginger, garlic and green chillies and cook till the colour changes.
  • Add chilli powder, curry leaves  and stir for few mins.
  • Add the cooked meat and bring it to boil. Adjust the salt.
  • Add the coconut milk, pepper powder and garam masala. Bring it to boil.
  • Cook in low flame for 15-20 mins, till the gravy thickens and the oil floats on the top.
  • Transfer it to the serving bowl and garnish with coriander leaves.

Goes out well with rice, Idli and dosa.