Chicken Vindaloo

Another recipe from sailus food blog.

Vindaloo is derived from the Portuguese,which is a dish of meat, with wine and garlic.It is modified in India by the substitution of vinegar for the wine and  addition of chillies.
This dish (from Goa )was prepared in our home for the first time.We all liked the delecable thick gravy.

Ingredients:
1 kg chicken, washed and cut into bite size pieces
3 onions, sliced, sauteed in a tbsp of oil till caramalized, cool and make paste
2 tbsp ginger-garlic paste
1 tsp mustard seeds
1 tbsp coriander powder
1/4 tsp turmeric pwd
4 tbsps vinegar
salt to taste
2 tbsps oil
Make a paste: add a few tbsps of water
3/4 tsp roasted methi seeds/fenugreek seeds/menthulu
1 tsp roasted cumin seeds/jeera
2 tsp pepper corns
6-7 dry red chillis, lightly roasted
1 1/2″ cinnamon/dalchini
3-4 elaichi/cardamom
Method:
1. Heat oil in a cooking vessel, add mustard seeds and as they sizzle, add ginger garlic paste and fry for 2 mts.
2. Add coriander pwd, turmeric pwd and salt. Combine. Add the chicken pieces and fry till they are slightly browned approx 8-9 mts. Remove the chicken pieces and keep aside.
3. In the same vessel, drizzle some more oil, if required, add the browned onion paste and ground masala paste and saute for 2 mts. Add the vinegar and combine.
4. Add 1 1/2 cups of water and the browned chicken pieces and cook till the chicken turns soft and it forms a thick gravy.
5. Serve hot with rice or rotis.

Chicken 65

Here comes one more recipe from Deepthi Pagadala.
This recipe makes a perfect appetizer when you are having guests.
Tried for the first time and its going to be a part of our routine lunch.
Ingredients :

1/2 kg of boneless chicken,cut into small pieces
6 tsp of all purpose flour\maida
6 tsp cornflour
1/2 tsp ajinomato
1 tsp chillie powder
eggs - 2
salt as required
2 tsp ginger garlic paste
pinch of food color
12 long slit chillies
some curry leaves
2 cups of curd
1/2 tsp garammasala
coriander leaves

Method:
1. Take a deep vessel and add cornflour,maida,ajinomato,gingergarlic ,chillie powder,salt,eggs and chicken.
Mix well and marinate them for 30 min.
2. Heat oil in a pan for deep fry.When oil is sufficiently hot,take small amounts of the marinated chicken and deep fry them like pakoras.
3. Once done,add curd,garam masala,salt,color in another bowl and keep aside.
4. Heat 2-3 tsp of oil in a pan and add chillies,curry leaves to it.Fry for few seconds.
5. Finally add the curd mixture to the pan ,mix well and add the fried chicken pieces.
Cook for 3 min in low flame.
Garnish with coriander leaves and serve them.

Methi Murg

It was again Groceries week.Bought methi leaves along with veggies.Tried methi murg for the first time and it came out really tasty.My husband has been admiring a lot for making dish which tasted different.I couldn't capture real good photos of this dish as my husband was eager to have it without leaving some time for me ;)
Again this dish was followed from sailusfood with a little bit of alteration.

Ingredients:
1 kg chicken, washed and cut into medium sized pieces
1 cup packed fresh methi leaves, add little salt+sugar+water, keep aside for 15 mts and squeeze out water
3 large onions, sliced, saute in a tbsp of oil till brown and cool
1 tsp green chilli paste (2-3 green chillis)
11/2 tbsp ginger garlic paste
2 tomatoes, pureed
1/4 cup yogurt
large pinch turmeric pwd
2 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
pinch of garam masala pwd (2 cloves, 1″ cinnamon, 1 elaichi)
salt to taste
7-8 cashewnuts, soak in warm water and make paste
2+2 tbsps oil

Method:
- Make a paste of browned onions and curd. Keep aside.
- Heat 2 tsps oil in a cooking vessel, add the methi leaves and saute for 7-8 mts or till they turn crisp. Remove and keep aside.
- Heat the remaining oil in the same vessel, add ginger garlic paste and green chilli paste and saute for 3-4 mts. Add turmeric pwd, red chilli pwd, cumin pwd and coriander pwd and combine.
- Add the tomato puree and cook for 3 mts. Add the onion-curd paste and cook for another 3 mts.
- Add the chicken pieces ,add salt and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done.
- Add the cashewnut paste, garam masala pwd and sauteed methi leaves and combine well. Add few tbsps of water if necessary at this point of time. Cook till the chicken turns soft and you get the gravy consistency of your choice. It should be a thick creamy gravy.
- Turn off heat and serve hot with white rice or rotis.