chicken – Batter Up With Sujata

Chicken Keema Kali Mirch/Black Pepper Chicken Mince

Chicken keema kali mirch or black pepper chicken mince. A spicy delicious dry curry with minced chicken, black pepper, cashew nuts and aromatic spices. Easy and simple recipe but taste is scrumptious. Best accompany with any Indian flatbread.

This chicken keema kali mirch is one of my daughter’s favorite dish which she loves to enjoy in restaurant. When I was planning to make this dish she asked me to let her cook this restaurant style dish. Earlier she sometimes clicked my food pictures. But first time she made the dish and clicked. And its made me really happy. I amazed after tasting the dish. Taste is just awesome.

You may like some more chicken dishes from this blog.

1. Kolkata style chicken biryani

2. Yogurt chicken

3. Microwave chicken

4. Chicken rezala

5. Andhra chicken curry

6. Easy spicy pressure cooker chicken

7. No oil hariyali chicken

8. Sikkimese chicken curry

9. Chicken kosha

10. Zafrani chicken

11. Chicken dak bungalow

12. Chicken clear soup

13. Chicken chaap

14. Roasted drumstick

Blogger group

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. Fun game isn’t it?

Theme of this month is Restaurant Style Food suggested by Aruna who blog at Vasusvegkitchen. Aruna has a wonderful blog. I have to try her Pepper rice

This month my partner is Mayuri who blog at Mayuris Jikoni. I love her collection of restaurants style dishes. Recently bookmarked her Momo soup to try. Mayuri gave me Kasuri methi and lemon. I am sharing this chicken keema recipe using these ingredients. And I gave her ginger and ketchup as secret ingredients. Mayuri shared Kenyan style masala chips.

Recipe is very easy to make. For better taste cook on low flame. For ground spices with cashew nuts boil everything till soft or microwave for 10 minutes. Then grind into a smooth paste. Don’t skip freshly crushed black pepper. It will give lovely taste and strong flavour of black pepper. At last taste and adjust salt and lemon juice if required. If you want your dish more spicy add more green chilli and black pepper. And if you are making for kids reduce the amount of green chilli and black pepper.

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Recipe

For marination

Chicken keema – 1/2 kg

Cumin powder – 3 teaspoon

Coriander powder – 3 teaspoon

Salt – 1 teaspoon

Black pepper powder – 1 teaspoon

To grind

Onion – 3 large, chopped

Cashew nuts – 20

Peppercorn – 1 teaspoon

Cardamom – 4

Cloves – 5

Cinnamon – 1 inch piece

Green chilli – 3-4

For gravy

Mustard oil – 4 tablespoon

Salt to taste

Sugar – 1 teaspoon

Ginger garlic paste – 2 tablespoon

Curd or yogurt – 1/4 cup

Black pepper powder – 2 teaspoon

Lemon – 1

Kasuri methi – 1 teaspoon

Garam masala – 1 teaspoon

Fresh cream – 1 tablespoon + to garnish

Rose essence or rose water – 1/2 teaspoon

Freshly crushed black pepper – 2 teaspoon

Method

1. Rinse the chicken keema well. Drain the water completely and marinate with cumin powder, coriander powder, salt and black pepper powder. Mix everything well. Cover and aside for 15-30 minutes.

2. Boil chopped onion, cashew nuts, peppercorn, cloves, cardamom, cinnamon and green chilli with water. Or microwave everything on high power for 10 minutes. Let it cool down. Grind everything into a smooth paste.

3. Heat a pan or wok. Add 4 tablespoon Mustard oil. Add the above ground paste. Saute for 2 minutes. Add 1 teaspoon Sugar and saute for 1 minute again.

4. Add 2 tablespoon Ginger garlic paste. Cook on low flame for 10 minutes. Keep stirring.

5..Add marinated chicken and mix well. Cover and cook for 20 minutes on simmer. Check and stir in regular interval to avoid sticking to the bottom.

6..Add 1/4 cup well beaten curd, mix and cook for 5 minutes. Keep stirring. Add 2 teaspoon Black pepper powder and salt as required. Cook for 5 minutes again.

7. Taste and adjust the seasoning. Add juice of one lemon, 1 teaspoon Kasuri methi and 1 teaspoon Garam masala. Stir for a minute and remove from heat.

8. Now add 1 tablespoon cream, 2 teaspoon freshly crushed Black pepper and 1/2 teaspoon Rose essence or rose water. Mix and cover the pan. Let it covered for 5-6 minutes. You can use more freshly crushed black pepper if you want.

9. Garnish with fresh cream and cilantro or coriander leaves. Serve hot with roti, paratha, naan, puri or any flatbread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Yogurt Chicken

Yogurt chicken. A lipsmackingly delicious spicy Flavorful dry chicken curry without much spices. A spicy kick from green chilli and black pepper and flavoured with roasted cumin powder. That’s it. You don’t need onion garlic or any other spices and oil to make this tangy spicy chicken. Interesting isn’t it?

Serve this dry chicken as a starter or a side dish with pulao, fried rice, biryani or any bread. If you are on a restricted diet or don’t like to use much spices then its perfect for you.

Got this recipe recently from my loving sister Anju Arora. Anju makes this mouthwatering chicken curry frequently. And now it’s my favourite recipe to make in a jiffy. Thanks a lot Anju for this wonderful recipe.

I have used homemade thick curd or yogurt to make this curry. Don’t use watery curd or yogurt. If you don’t have thick curd then strain the curd with a strainer to get thick curd. Watery yogurt will curdle after adding in the chicken. You can use green chilli and black pepper powder according to your spice tolerance. I like my curry chatpata or spicy. Best part is you need only 1 teaspoon butter to make half kg chicken. You can use olive oil instead of butter if you want. I have used leg pieces but you can also use curry cut chicken.

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Recipe

Chicken – 1/2 kg

Butter – 1 teaspoon

Yogurt or curd – 1 cup

Green chilli – 2-3 or to taste

Roasted cumin or bhuna jeera – 2 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Method

1. Wash the chicken well, drain the water and keep aside. I have used 5 leg pieces but you can also use curry cut chicken.

2. Heat butter in a pan or wok. I used Amul salted butter. Add chicken pieces and salt. Fry on high heat for 5 minutes. Stir in between.

2. After 5 minutes reduce the heat. Cover and cook on simmer for 10 minutes. Chicken will release water so you don’t need to add water.

3. Blend thick curd with green chilli and 1 teaspoon roasted cumin powder. Use your mixer grinder to blend the curd or yogurt. Remember don’t use watery curd. If you don’t have thick curd then strain the curd with a strainer to get thick yogurt or curd.

4. After 10 minutes remove the cover and add the blended curd and green chilli. If you want your chicken more spicy or hot use slit green chilli. Mix well. Adding whole green chilli with curd is optional, you can skip this step if you don’t like your chicken hot.

5. Increase the flame and cook on high heat for 5 minutes. Curd will curdle if unattended so don’t forget to keep stirring.

6. Again reduce the flame and cover. Cook on simmer for 10-15 minutes or till chicken becomes tender. Check in-between. Timing depends on the quality of chicken.

7. When chicken becomes tender remove the cover and cook on high heat. Keep stirring. When chicken is about to dried up add black pepper powder and mix well. Taste and adjust salt if required.

8. Cook till chicken completely dried up or you can see the butter leaves the sides. Add 1 teaspoon roasted cumin powder, mix and remove from heat. Your yogurt chicken is ready. Serve hot as a side dish with pulao, fried rice, biryani or any bread. Or enjoy it as a starter.

Recipe note –

1. If you want your chicken less tangy use 1/2 to 3/4 cup curd or yogurt. And if you want to make more tangy add a dash of lemon juice before serving.

2. Olive oil can be used instead of butter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Noodles With Red Cabbage And Roasted Drumstick

Noodles with red cabbage and Chinese style roasted chicken drumstick. Noodles with stir fried red cabbage taste awesome. Enjoy the noodles with delicious crisp Chinese style roasted chicken drumstick made with only one spoon of olive oil.

I have served this noodles with this roasted chicken drumstick but you can enjoy these drumsticks as a side dish or starter. You can also serve this noodles with chilli chicken, chilli paneer, manchurian or any other side dish. Or enjoy it on it’s own. You may also like Gobi manchurian from my fellow blogger Kalyani’s blog to serve with this noodles.

I have some fresh large red chilli/red Jalapeno or red chilli pepper. These chillies are not hot at all. We love the taste of these red chillies and earlier used in Spicy chicken curry and some other recipes. And also used red cabbage and capsicum with tomato, onion, garlic and green chilli to make this delicious noodles.

If you are making it for kids reduce the amount of green chilli, chilli sauce and schezwan sauce. And if you want your noodles hot use 1 tablespoon each. You can also use bell peppers, cabbage, beans, carrots, baby corn, broccoli, mushrooms or any vegetable with red cabbage . I don’t have yellow bell pepper but if you have, use it to make your noodles more colorful. Vinegar soaked green chilli taste great with noodles. Serve a small bowl of vinegar soaked green chilli with tomato and chilli sauce with this noodles. Your family members or guests can add it to their plate according to their taste.

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Recipe

Noodles – 150 gram

Red cabbage – 2 cup, shredded

Fresh large red chilli or Jalapeno – 4

Capsicum – 1, sliced

Tomato – 1 sliced

Onion – 1 large, sliced

Garlic – 5-6 cloves, minced

Green chilli – 3-4, finely chopped

Ginger – 1/2 inch piece, grated

Soya sauce – 1&1/2 tablespoon

Chilli sauce – 1/2 tablespoon

Schezwan sauce or chutney – 1/2 tablespoon

Tomato ketchup – 1/2 tablespoon

Vinegar – 3 tablespoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon + 1 teaspoon

For roasted chicken drumstick

chicken leg piece – 4

Soya sauce – 1/4 teaspoon

Olive oil – 1 tablespoon

Garlic paste – 1/2 tablespoon

Lemon juice – 2 teaspoon

Salt to taste Chilli flakes – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste

Method

1. Boil the noodles as directed on the package. Rinse the noodles with tap water and spread on a plate and toss with 1 teaspoon oil to prevent sticking.

2. In a bowl mix soy sauce, tomato sauce or ketchup, chili sauce, schezwan sauce, black pepper powder and 1 tablespoon vinegar.

3. In a small bowl soak 2 finely chopped green chilli in 2 tablespoon vinegar and keep aside.

4. Chop the red chilli pepper or large red chilli lengthwise.

5. Heat oil in a pan. Add minced garlic, onion and 1-2 chopped green chilli. Fry till onion becomes translucent.

6. Add grated ginger and tomato. Saute for a minute. Add shredded red cabbage, fresh large red chilli and capsicum. Saute for 2-3 minutes.

7. Add all the sauce mixture. Mix well. Now add noodles, salt and 1 tablespoon vinegar soaked green chilli. Toss everything well. Add salt carefully because all the sauce includes salt.

8. Remove from heat when noodles are coated well with sauce. Taste and adjust salt and sauce if required. Sprinkle some vinegar soaked green chilli on the noodles. Serve hot with Chinese style roasted chicken drumstick or chilli chicken chilli paneer or manchurian.

Chinese style roasted chicken drumstick

1. Preheat the oven at 200°. Line a baking tray with aluminum foil or parchment paper.

2. Make a few cuts on the chicken legs with a sharp knife Marinate the chicken with soy sauce, salt garlic paste, chilli flakes, black pepper powder, lemon juice and olive oil. Mix everything well, cover and refrigerate for one hour.

3. Arrange the chicken legs on lined baking tray.

4. Roast the chicken in preheated oven at 200° for 25-30 minutes or until chicken pieces becomes brown and cooked.

5. Turn the drumsticks upside down and bake 10 minutes again. Serve hot with noodles or as a starter.

Notes

1. Add green chilli more or less according to your taste.

2. Bell peppers, baby corn, cabbage, beans, broccoli, mushrooms or any vegetable can be used in the noodles.

3. You can use 1/2 tablespoon more chilli sauce and schezwan sauce to make your noodles hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Microwave Chicken

Microwave chicken. Again sharing a simple yet absolutely delicious chicken recipe in an easy peasy way. Just mix everything and microwave for 8 to 10 minutes and your chicken curry is ready with only 2 teaspoon oil. Easy isn’t it?

Earlier shared one more no oil microwave chicken or Hariyali chicken on this blog. In this recipe I used only 2 teaspoon oil. If you want more spicy add some more slit or chopped green chilli and red chilli powder. You can serve it with any bread or rice dishes. I served it with steamed rice and Beetroot green stir fry.

This Monday our 304 #Foodiemonday bloghop theme is Side Ka Kamaal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya suggested us to share any side dish. My contribution is this easy and healthy chicken curry for this theme. Priya has a wonderful collection of South Indian recipes on her blog. As the name of her blog you can get many other different types of sweet spicy and tasty recipes on her space. I recently bookmarked her Vegan kootu curry to try.

This is a microwave recipe. But you can also make it on stove top in the same way. Use a nonstick pan to fry the onions in less oil. Or you can use barista or fried onions too. Use green chilli according to your taste. To make more spicy add some more chopped or slit green chili and red chilli powder. Or if you are making for kids omit chilli. You don’t need to add water. Chicken will release enough water to cook. You can add a spoonful of ghee or clarified butter at the end if you want.

Recipe

Chicken – 500 gram

Curd or yogurt – 5 tablespoon

Ginger garlic paste – 2 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Onion – 2 large

Mustard oil – 1 teaspoon, optional

Slit green chilli – 3-4 or to taste

Lemon juice – 1 teaspoon

Vegetable oil – 1 teaspoon

Salt to taste

Method

1. Marinate the chicken pieces with salt, curd, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, ginger garlic paste, lemon juice and mustard oil if using. Mix everything well. Cover and keep it in refrigerator for one hour.

2. Thinly slice the onions. In a microwavable glass bowl mix sliced onion and 1 teaspoon vegetable oil. Microwavable on high power for 2 minutes. Stir and microwavable again for 1-2 minutes or till onion slices becomes brown.

3. After 1 hour take out the marinated chicken from refrigerator. Mix brown onion slices into the chicken. Reserve 2 tablespoon for garnishing. You can grind the brown onion and add brown onion paste into the chicken if you like smooth gravy.

4. Add slit green chilli according to your taste.

5. Mix and microwave on high power for 8-10 minutes. Use a loosely covered microwavable glass bowl. Check after 8 minutes. Stir well and microwave again for 1-2 minutes if require.

6. Garnish with fried sliced onion and cilantro or coriander leaves. Serve with steamed rice, jeera rice, pulao or any bread.

Notes

1. Use chilli according to your taste.

2. Barista or fried onions or paste of fried onions can be used in the chicken.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Chicken Rezala

Chicken rezala. A mughlai dish which is very famous in Bengal. Chicken rezala is a yogurt based fragrant rich creamy curry. Yogurt, whole spices and Kewra water made the dish aromatic and delicious.

First time I tasted famous rezala of Sabir in Kolkata with my elder sister Chhobidi and brother in law long years ago. But still remember the taste. Chhobidi and brother in-law were left for heavenly abode. But I am dedicating this post to their younger daughter and my lovely niece Ellora Roy.

I have shared some more chicken recipes on this blog. Click on the name below for recipe.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. Hariyali chicken

8. Easy spicy pressure cooker chicken

9. Andhra chicken curry

Monday again and this week its time for dahi/curd or yogurt. 294 #Foodiemonday bloghop theme is Dahi Dhamal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya has amazing collection of authentic South Indian recipes with different types of continental recipes. I have to try her Bean corn Quesadilla and Keerai sambhar soon.

To make this chicken rezala you have to marinate the chicken pieces in yogurt or curd/dahi and some spices for atleast an hour. You can marinate the chicken for overnight in refrigerator. Make a smooth paste of poppy seeds and cashew nuts. For easy grinding soak poppy seeds and cashew nuts in hot water. Or you can dry grind the poppy seeds first. I always store some dry ground poppy seeds. Just add little water with dry ground poppy seeds and grind for a few seconds. You will get perfectly ground smooth paste for your curry. For better result cook chicken rezala with ghee or clarified butter. But if you don’t want to use ghee use any vegetable oil with 1 tablespoon ghee. I have used 1 tablespoon Mustard oil in marination and refined white oil with ghee for cooking. You can also marinate with the chicken with ghee or any white oil.

Video recipe of this aromatic and delicious chicken rezala

Recipe

Chicken – 500 gram

Curd/dahi oryogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Black pepper powder – 1 teaspoon

Salt to taste

Oil – 4 tablespoon + 1 tablespoon

Ghee – 1 tablespoon

Onion – 2 large

Green chilli – 5 – 6 or to taste

Cashew nuts – 12

Poppy seeds – 2 tablespoon

Bay leaf – 2

Dry red chilli – 5

Black cardamom – 1

Green cardamom – 4

Cinnamon – 1&1/2 inch piece

Cloves – 4

Saffron – a pinch

Milk – 1/4 cup

Water – 1&1/2 cup

Kewra water – 2- 3 drops

Method

1. Clean and wash the chicken well. Drain the water completely. Marinate with curd, black pepper powder, ginger garlic paste, salt and 1 tablespoon oil or ghee. I have used mustard oil in marination but you can use any oil. Mix well, cover and keep in refrigerator for an hour. You can keep the marinated chicken overnight in refrigerator. But if you don’t have time marinate the chicken at least 30 minutes to one hour.

2. Soak the cashew nuts and poppy seeds in hot water. This time I have used dry ground poppy seeds so soaked only cashew nuts in little hot water till cashew nuts becomes soft. Soaking will make your grinding easy. You can dry grind the poppy seeds or khas khas into a fine powder and store in an airtight container in refrigerator to make your cooking easy. Grind the cashew nuts, poppy seeds and green chilli into a smooth paste and keep aside.

3. Also grind the onion into smooth paste separately.

4. Lightly crush the green cardamom in a mortar pestle. Soak saffron in 1/4 cup hot milk.

5..Heat oil and ghee or clarified butter in a pan or wok. You can use only ghee if you like or skip ghee and make with oil only. But for better taste use little ghee. I have used only 1 tablespoon. You can use any refined vegetable oil.

6. Now add bay leaves, crushed green cardamom, black cardamom, cinnamon, cloves and dry red chilli. Fry for a few seconds or until whole spices becomes fragrant. Spices shouldn’t be burnt. Add onion paste and saute till oil leaves the sides.

7. Take out the chicken from marinated mixture and mix with sauteed onion paste. Add salt. Be careful while adding salt. We already used salt in marination. Stir well. Cover and stir in between.

8. Cook till chicken dried up and oil floats on top. Don’t forget to check and stir in regular interval to avoid sticking to the bottom. Add cashew nuts, poppy seeds and green chilli paste. Saute and till oil leaves the sides.

9. Add soaked saffron and water.Add warm water as require to make gravy. I have used 1 cup first and added 1/2 cup more warm water because chicken was about to dried up and still little uncooked.

10. Cover and cook till chicken becomes soft. Timing depends on the quality of chicken. So keep an eye and check in between.

11. Taste and adjust the salt. Add Kewra water mix and remove from heat. Garnish with saffron and fried dry red chilli and serve with steamed rice, pulao, rumali roti, naan, tandoori roti, paratha or simple fulka roti or any Indian flat bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Andhra Chicken Curry

Andhra style chicken curry. A hot spicy and lipsmackingly delicious chicken curry from Andhra cuisine. Freshly ground dry roasted whole spices, chillies and aromatic spices made this curry so special and mouthwatering.

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You may like some more chicken recipes on this blog.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. No oil hariyali chicken

8. Easy spicy pressure cooker chicken

This week’s #Foodiemonday bloghop theme is Curries From The South suggested by Narmadha who blog at Nams Corner. If you love authentic dishes then do visit her space. Narmadha has amazing collection of authentic and innovative recipes. I have bookmarked her Baked chicken nuggets recipe to try. I also love her different kinds of soup and rasam recipes.

Now coming to the recipe. You can also make this chicken curry in pressure cooker to make it in less time. You have to dry roast Poppy seeds, cumin seeds, coriander seeds, green cardamom, cinnamon, cloves, whole peppercorn and a small piece of star anise. Star anise is optional, if you don’t have it then you can skip it.

These dry roasted spices will make your curry flavorful. Always marinate the chicken at least for 30 minutes. You can cover and keep the marinated chicken overnight in refrigerator. And onion, curry leaves, tomato will give a wonderful taste to the curry. I always use mustard oil to marinate the chicken but you can skip it if you want.

Recipe

For marination

Chicken- 500 gram

Curd- 4 tablespoon

Lemon juice- 2 teaspoon

Red chilli powder- 1 tablespoon

Black pepper powder- 1 teaspoon

Ginger garlic paste- 1 tablespoon

Salt- 1 teaspoon

Turmeric powder – 1/2 teaspoon

Mustard oil- 1 tablespoon

Spices to dry roast

Poppy seeds- 1&1/2 tablespoon

Green cardamom- 4

Cinnamon- 1&1/2 inch piece

Cloves-4

Cumin seeds – 1 teaspoon

Coriander seeds- 1 tablespoon

Black peppercorn- 4

Star anise- a small piece, optional

For gravy

Onion-3 medium, finely chopped

Green chilli- 5-6 chopped

Curry leaves -1 spring

Tomato- 1 chopped

Cilantro or coriander leaves – handful

Oil- 3-4 tablespoon

Salt to taste

Water- 1&1/2 cup or as required

Method

1. Clean and wash the chicken well. Drain and keep aside.

2. In a bowl mix curd, lemon juice, mustard oil, ginger garlic paste, black pepper powder, turmeric powder, red chilli powder and salt. Add chicken pieces and mix well. Marinate for 30 minutes or an hour. I like to use little mustard oil in marination. But you can skip it if you want. You can marinate the chicken without any oil.

3. In a pan dry roast poppy seeds lightly and transfer the seeds on a plate. In the same pan dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, cloves and star anise. Star anise is absolutely optional if you don’t have, skip it. I like the flavour so I used a small piece. Grind the roasted poppy seeds and all the whole spices when cool.

4. Heat oil in a pan or wok. Add chopped onion, curry leaves and green chilli. Add green chilli according to your spice tolerance. I have used 4 chopped green chilli and 2 slit green chilli. Fry till onion becomes light brown.

5. You can also make it in pressure cooker. See notes for pressure cooker method.

6. Add chopped tomato, cilantro or coriander leaves and salt. Saute till tomato becomes mushy and oil leaves the sides.

7. Now add chicken pieces and fry till chicken pieces change it’s colour and oil leaves the sides.

8. Add dry roasted and ground spices and saute for 1-2 minutes. Add 1&1/2 cup water and remaining marination. Mix and cover.

9. Cook for 10-15 minutes. Check and stir in between.

10. After 15 minutes my chicken was still slightly uncooked so added 1 cup water more and cooked covered for 10 minutes on low heat.

11. Add water as require to get your desired consistency. Add water and when its starts to rolling boil cover and cook on simmer for 10-15 minutes more or till chicken becomes soft. Timing depends on the quality of chicken. Sometimes chicken cooked perfectly in 10 minutes. You can also make this curry semi dry or dry. Add water accordingly.

12. Remove from heat. Your spicy delicious Andhra style chicken is ready.

13. Garnish with cilantro or coriander leaves and slit green chili. You can also use lemon wedges for garnishing. Serve with steamed rice, pulao, jeera rice, roti, paratha, naan or any bread.

Notes

1. You can also make this curry in pressure cooker. After adding water pressure cook for three whistle. For pressure cooker add only 1 or 1&1/2 cup water or as you like your gravy.

2. You can add more chillies to make your curry more spicy or use less chillies if you are making for kids.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Easy Spicy Pressure Cooker Chicken Curry

Easy spicy pressure cooker chicken with red Jalapeno or large size fresh red chilli. A very flavourful and delicious chicken curry to serve with any type of rice or bread.

I have bought some large size red Chillies. Seller said its red Jalapeno. When used we loved the quiet different taste. The chillies are not hot at all and taste is mildly sweet with a lovely flavour. So I used these chillies in my stir fry, salad and other savoury dishes.

Normally I like to marinate the chicken before cooking but this time I have made in a hurry. So didn’t marinate and the chicken curry was absolutely delicious. So here is a super easy quick and lipsmacking chicken curry recipe for you. And I used some aromatic spices to make this curry flavorful.

Here are some more chicken recipes.

1. Hariyali chicken

2. Sikkimese chicken curry

3. Chicken kosha

4. Zafrani chicken

5. Chicken dak bungalow

6. Chicken clear soup

7. Chicken chaap

I have ground all the whole spices because I like my gravy smooth. But you can use these whole spices for tempering. Add cardamom, cloves, cinnamon, javitri or mace, Kababchini or cubeb and star anise in the hot oil before adding onion ginger garlic paste. Curry is flavorful because of all the ground whole spice. Green chilli, red chilli powder and pepper powder made the curry spicy but if you like less spicy reduce the amount of green chilli and use Kashmiri red chilli powder instead of hot variety red chilli powder.

Recipe

Chicken – 500 gram

Black cardamom – 1

Green cardamom – 3 – 4

Cinnamon – 1 inch piece

Cloves – 3-4

Javitri or mace – 2 strands

Start anise – a small piece

Kababchini or cubeb – 4, optional

Green chilli – 5-6 or to taste

Garlic- 13 – 14 Cloves

Ginger- 1&1/2 Inch piece

Onion – 3, chopped

Curd – 1/2 cup, well beaten

Tomato -3, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder- 2 teaspoon

Black pepper powder – 1 teaspoon or to taste

Cilantro or coriander leaves – 2-3 tablespoon

Oil – 4 – 5 tablespoon

Fresh large red chilli or Jalapeno – 2, optional

Nutmeg powder- 1/4 teaspoon

Turmeric powder- 1/2 teaspoon

Salt to taste

Water – 1 cup

Ghee or clarified butter – 1 tablespoon, optional

Bengali garam masala – 1/2 teaspoon, optional

Method

1. Peel the black cardamom and take out the seeds.

2..Grind onion, garlic, ginger, green chilli, seeds of black cardamom, green cardamom, cloves, cinnamon, Kababchini, star anise and mace or javitri. Make a smooth paste.

3. Chop the Jalapeno or large red chilli.

4. Separately grind the tomatoes.

4. Heat oil in a pressure cooker. Add the paste of onion, garlic, ginger, green chilli and all the whole spices. Fry till ground spices starts to change it’s colour and oil leaves the sides.

5. Add tomato paste and saute again till oil leaves the sides. Now add cleaned and rinsed chicken pieces. Mix well.

6. Saute till chicken fried well and dried up. Add salt, cumin powder, coriander powder, nutmeg powder, turmeric powder, black pepper powder and red chilli powder. If you want less spicy used Kashmiri red chilli powder. Saute for 1 – 2 minute.

7. Add well beaten curd, Jalapeno pieces and chopped cilantro or coriander leaves. Keep stirring. Saute till oil leaves the sides.

8. Add water and mix. Pressure cook for 3 – 4 whistle or until chicken pieces becomes soft. Timing depends on the quality of chicken.

9..Let the pressure settle down on its own. Open the lid, taste and adjust the seasoning. If you want thick gravy cook for a few minutes more or until you get your desired consistency. I had slightly reduced the gravy after clicking the pictures.

10. Add ghee or clarified butter 1/2 teaspoon Bengali garam masala. You can use 1- 2 teaspoon ghee instead of 1 tablespoon if you want. Or skip the ghee completely.

11. Garnish with cilantro or coriander leaves and red chilli pieces. Serve hot with jeera rice pulao, roti, paratha, puri or any bread.

Notes

1. Use Chillies according to your taste. To make more spicy add some more green chilli. And to make less spicy use Kashmiri red chilli powder instead of hot variety red chilli powder.

2. You can also make this curry with mutton but mutton will take some more time to cook.

3. You can use the whole spices for tempering if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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