Tag Archives: south 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.

Butter Chicken Gravy / Restaurant Style Butter Chicken – Diabetic Friendly

Standard

As I have been compiling Diabetic Friendly recipes for my Diabetic Hubby (type -2) from my grand ma, mother and friends, sometimes I too create. But being diabetic is not about omitting sugar, but the it purely depends on the quantity/portion of the food we consume. Being a food blogger, I could never imagine of creating a recipe based with nutrition, calories so and so, but now I would say my dream came true. Yeah, I have been collaborated with Apollo sugar for compiling DIABETIC friendly recipes curated by their Dietician Ms. Madhavi.

CLICK HERE for my Diabetic Recipes and CLICK HERE for more Chicken recipes.

As a start, I love to try and share a Non-Veg recipe which I have been suggested by few of my readers – Butter Chicken Gravy. Butter Chicken is a north Indian dish, but loved by everyone right from the kid to the elder. They can be served as lunch, dinner with nan, roti, paratha and fried rice. Because of their richness, they can be served for festivals, guests and simply for our family. Marination takes a main part in this dish, and so margination consumes 3 to 4 hrs and rest of the process is just completed in minutes. Let me share the recipe…

Butter Chicken / Butter Chicken Recipe / How to prepare Butter Chicken - Diabetic Friendly food, diabetic friendly recipe, diabetes recipe, diabetes food, diabetes chicken recipe, north Indian style butter chicken, butter chicken recipe, easy butter chicken recipe, simple butter chicken recipe, butter chicken gravy, butter chicken gravy recipe, follow, likes, Indina food, Indian recipe, Indian recipes, Indian diabetic recipe, Indian diabetic recipe, north Indian style butter chicken, north Indian style butter chicken recipe, healthy recipe, helathy food, diabetic chicken recipe

Butter Chicken / Butter Chicken Recipe / How to prepare Butter Chicken – Diabetic Friendly Version

Ingredients:

  • Boneless Chicken – 400 gms
  • Lemon Juice – 1 tsp
  • Kashmiri Red chilli powder – 1 tsp
  • Salt to taste
  • Butter
  • For Marinate
    • Hung Curd – ½ cup (Click here for HomeMade Hung Curd recipe)
    • Ginger paste – 2 tsp
    • Garlic paste – 2 tsp
    • Kashmiri Red chilli powder – ½ tsp
    • Garam Masala – ½ tsp
    • Mustard Oil – 2 tsp
  • For Makhni Gravy
    • Butter – 2 tbsp
    • Green cardamom – 2nos
    • Cloves – 2 nos
    • Black peppercorns – 3 nos
    • Cinnamon – 1 inch piece stick
    • Ginger – 1 tsp
    • Garlic – 1 tsp
    • Tomato Puree – ½ cup
    • Red chilli powder – ½ tsp
    • Sugar – 2 tbsp
    • Kasoori methi / Dry Fenugreek Leaves – ½ tsp
    • Fresh cream – ½ cup

Making of Butter Chicken (Diabetic Friendly) –

Preparation:

  • Clean the chicken and cut them medium size.
  • In a bowl, add Kashmiri red chilli powder 1 tsp, lemon juice – 1 tsp, salt and mix it well. Marinate for 15 to 20 mins.
  • After that, add the ingredients given under the marinate list to the chicken and mix it well. Marinate it for 2 to 3 hrs.
  • After 2 to 3 hrs, add a tbsp of butter in a grill pan and grill the chicken or tandoor the chicken in microwave.
  • Cook the chicken only for 90% and remove the chicken from the fire.
  • Add a heavy bottom vessel or a non-stick vessel, add the leftover butter, add the spices (cardamom, cloves, peppercorns, cinnamon) and wait until they crackle.
  • Add the leftover ginger paste and garlic paste, cook for a min.
  • Pour the tomato puree, cook for a min.
  • Add the kasuri methi or dry fenugreek leaves, cook for few seconds and pour a cup of water.
  • Add little salt and bring it boil, cover and cook until the butter starts separating from the gravy.
  • Add the chicken pieces and cook until the gravy thickens and oil floats on the top.
  • Pour the fresh cream, give a mix and cook for 2 mins.
  • Remove from fire.

Serve hot with any Indian flat breads or pulav’s or fried rice.

Chicken Kabsa

Standard

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.