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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Kolkata Style Chicken Biryani

Kolkata style chicken biryani with potato and eggs. This scrumptious biryani is mildly spiced and highly aromatic. Saffron, rose water, Kewra water, meetha attar and aromatic whole spices made this biryani extremely flavorful.

Fragrant rice, soft potatoes, eggs, juicy chicken pieces made this biryani superbly delicious. We are not going to the history of Kolkata chicken biryani. Let’s discuss only about taste and flavour. Your house will fill with lovely aroma while making this biryani. A pure bliss.

But now Editing the post with a brief history of this Kolkata style biryani. Thanks to my nephew Saumyajit Ray for this info. Now copy pasting from the write up of Saumyajit.

The Calcutta-style biryani has potatoes in it. History says that biryani came to Calcutta with Nawab Wajid Ali Shah of Awadh, when he shifted to the then capital of British India after being dethroned in Lucknow.

Wajid Ali Shah settled down in Metiabruz in eastern Calcutta on the banks of the Hooghly. If Maulana Abdul Haleem Sharar’s GUZESHTA LUCKNOW is to be believed, the former Nawab’s retainers started adding potatoes to his biryani since he could not afford so much mutton. This, despite his 100,000 rupees per month pension which he received from the British and blew up on dancing girls and the upkeep of animals in his fabled private too.

Now the big question. Calcuttans of that era had no idea of biryani before Wajid Ali Shah came and took up residence in Metiabruz and set up a “Chhota Lucknow” there. So why shouldn’t the Calcutta biryani be called Metiabruz biryani?

What do you think. Please share your thoughts in comment. I would love to hear from you.

If you don’t like chicken like me then enjoy the biryani with potato and eggs, let other family members enjoy soft juicy chicken with fragrant rice. I have used chicken leg pieces to make this biryani. You can also use curry cut chicken. Use big pieces of chicken. If you don’t like eggs then you can skip it.

If you don’t want to boil the potatoes then fry the potatoes till golden brown and cook with chicken. Process of making this biryani is lengthy but worth trying. You can prepare everything in advance and assemble and cook on simmer just before serving.

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Recipe

For chicken

Chicken – 1/2 kg

Curd or yogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Salt to taste

Red chilli powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Oil – 2 teaspoon

Biryani masala – 1 teaspoon

Rose essence or rosewater – 1 teaspoon

Kewra water – 1 teaspoon

Lemon – half

Onion – 1 large, finely chopped

For rice

Long grain basmati rice – 2 cup

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Star anise – 1

Mace or javitri – 2 strands

Bay leaves – 2

Oil or ghee -2 teaspoon

Salt – 1 tablespoon or to taste

Lemon – half

Water as require

Saffron milk

Saffron – a pinch

Milk – 1/4 cup

Rose essence or Water – 1 teaspoon

Kewra water – 1 teaspoon

Meetha attar – 3 drop

For biryani

Oil – 1/2 cup

Ghee or clarified butter – 2 tablespoon

Biryani masala – 1 teaspoon

For potato

Potato – 3 large

Turmeric powder – 1/2 teaspoon

Salt – 1 teaspoon

Egg – 3, hard boiled

For barista

Onion – 3 large, thinly sliced

Oil for frying

Method

1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 30 minutes.

2. In a bowl mix curd or thick yogurt, salt, red chilli powder, cumin powder, coriander powder, biryani masala, ginger garlic paste and 2 teaspoon oil. I used mustard oil but you can use any oil. Mix everything well.

3. Add cleaned and washed chicken pieces, rose essence or rose water, Kewra water and juice of half lemon. Mix everything well. Cover the bowl and keep aside for an hour. You can marinate the chicken overnight. Keep the marinated chicken in a covered bowl and keep in refrigerator overnight. Take out the chicken just before cooking.

4. In a bowl mix 1/4 cup warm milk and saffron. Let it soak for 15 minutes. After 15 minutes crush the saffron threads with your finger tips to mix well. Now add rose water or essence, Kewra water and 3 drops of meetha attar. Add only 3 drops not more than that. Cover and keep the bowl aside.

5. Now make a spice bag. In a piece of cheesecloth or muslin cloth or any thin cotton cloth place lightly crushed or broken 4 green cardamom, 4 cloves, a piece of cinnamon, 1 star anise, 2 strands of javitri or mace and 2 bay leaves. You can also add 1 black cardamom if you like, I didn’t. Tie the cloth tightly.

6. Boil sufficient water with 1 tablespoon Salt, 2 teaspoon ghee or oil and juice of half lemon. Taste the water. Water should be perfectly salty. 1 tablespoon is perfect but you can add little more if required.

7. Add drained rice and spice bag. Cook till rice becomes long. Rice should be 80 percent cooked so be careful and stir the rice gently to avoid breaking the rice. When rice becomes long immediately strain the water from the rice. Drain the water completely and spread the rice on a plate to cool down.

8. Wash the potatoes well. Prick the potatoes with a fork. Boil potatoes in a pressure cooker with 1 teaspoon turmeric powder, 1 teaspoon salt and water. Boil for 2 whistle. Let the pressure settle down on its own. Peel the potatoes. Cut the potatoes into half and keep aside.

9. Or if you don’t want to boil the potatoes then peel and fry with little salt and turmeric powder till golden brown. And cook with chicken.

10. Peel the hard boiled eggs. You can fry the eggs, I didn’t. If you are frying the eggs, don’t forget to make some slits on the eggs with a knife.

11. Heat oil in a pan. Fry thinly sliced onion till brown to make barista. When onion becomes brown remove from oil and place on a paper towel. Onion shouldn’t be burnt so be careful and keep stirring while frying.

12. Heat oil in a pan. You can use same pan and oil which we used to make barista. Fry the potatoes till golden brown and transfer on a plate.

13. Now add one finely chopped onion and fry till light golden brown. Add marinated chicken. And fry for 5 minutes. Chicken will release water. Cover and cook on simmer for 10 minutes. Stir and check in regular interval.

14. You can also cook potatoes and eggs with the chicken. I sometimes do so. Potatoes and eggs will absorb the flavour and taste of the gravy and taste better. Do as per your convenience.

15. After 10 minutes check the chicken. It will becomes tender, if not covered and cook for a few minutes more. When chicken becomes tender remove the cover and cook on high heat till gravy is about to dried up.

16. Let’s assemble the biryani. Place 3 pieces of chicken and 3 pieces potatoes with little oil gravy of chicken.

17. Above chicken and potatoes make a layer of rice. Sprinkle 1 tablespoon ghee, 1/2 teaspoon biryani masala and half saffron soaked milk. Spread barista or crisp fried onion all over the rice.

18. Now spread remaining chicken, potato and gravy over the rice. Spread rice over it. Again sprinkle one tablespoon ghee, 1/2 teaspoon biryani masala and remaining saffron soaked milk. Spread fried onions. And press the eggs over it.

19. We have to cover it properly to cook. You can use atta dough to seal the sides of the cover. But I have covered the pan with a piece of aluminum foil properly and place the lid over it. And placed a clove in the hole to secure the air inside.

20. You can also cover the pan with a plate and place a heavy vessel with hot water on the plate. Heat a tawa or skillet. Keep the heat on lowest. Place the assembled biryani pan on the tawa.

21. Cook on simmer for 25 minutes. Or until your biryani pan becomes too hot and you will unable to touch it.

22. Your Kolkata style chicken biryani is ready to serve. Fluff the rice gently. Serve hot with any raita.

Notes

1. I have made two layers but you can make three layers if you want.

2. Always use old basmati rice to make biryani.

3. I have used leg pieces to make this biryani. You can also use curry cut chicken pieces. Use big pieces of chicken.

4. You can skip eggs if you want.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Exotic biryani and pulao theme is suggested by Swaty Malik who blog at Food Trails. I recently bookmarked her healthy and delicious Badam gur phirni to try sometime. A perfect dish for festive season.

And this month my partner is Preeti Tandon Shridhar who blog at Cakes & Curries. Preeti is a very talented blogger. Do visit her space for many delicious recipes. I have to try her delicious Cowboy cookies soon. For this theme preeti gave me Kewra water and curd or yogurt. I used these ingredients to make this mouthwatering biryani. And I gave cranberries and quinoa to Preeti as secret ingredients. Preeti shared delicious Quinoa masala pulao using these ingredients.

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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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.

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


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Laal Maans

Laal maans.
A spicy and lipsmackingly delicious mutton curry from Rajasthani cuisine. A fiery hot and laal or bright red coloured curry. This spicy, rich, aromatic and red mutton curry is made of yoghurt, onion, garlic, cardamom, cloves, cinnamon and mathania chillies. But it you don’t have mathania chillies, you can use Kashmiri red chilli. Use chilli according to your taste. If you want it hot add red chilli powder or chopped green chillies. My family members can’t eat too hot so I have used less chilli.

Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months.
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.
Source

This month in Shhhhh cooking secretly challenge facebook group we members are sharing different dishes from the cuisine of Rajasthan.
This month my partner is very talented blogger Pavani Gunikuntla who blog at Pavanis kitchen. I always love her healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. Before giving secret ingredient we always ask our partner about her choice. And I have wanted to make this laal maans. Everyone in my family loves it and I wanted to share the recipe for my readers. So as secret ingredient Pavani gave me curd and green cardamom and I gave her red chilli powder and cumin seeds. Do visit her blog to check the delicious Dahi kadhi recipe she made with these ingredients.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

Normally mathania chillies are used to make this mutton curry. But We don’t get this chilli in our state. So I have used Kashmiri red chilli powder. This spicy mutton curry is goes well with steamed rice, jeera rice, pulao, roti, naan, bajra roti or any bread. Picture courtesy my daughter Suchismita .

Recipe

Mutton – 500 gram

Onion – 4, thinly sliced

Black cardamom – 2

Green cardamom – 4

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Mustard oil – 1/2 cup

Curd – 1/2 cup

Salt to taste

Ginger garlic paste – 2 tablespoon

Turmeric powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 3 tablespoon

Ghee or clarified butter – 2 tablespoon

Warm water – 1 & 1/2 cup

Cilantro or coriander leaves and onion slices to garnish

Method

1. Heat mustard oil in a pan or pressure cooker.

2. When the oil becomes smoking hot remove from heat.
Let it cool down for a minute. Add bay leaf black cardamom, green cardamom, cinnamon, cloves and slices onion. Heat again and fry till the onion becomes brown.

3. Add mutton pieces, salt, ginger garlic paste and all the dry spices. See notes for other options for chillies. Saute till oil leaves the sides.

4. Add well beaten curd and mix well. Saute again till dried up and oil separates.

5. Add warm water and pressure cook till mutton pieces becomes tender.

6. Let the pressure settle on its own.
Open the pressure cooker and heat again. Check the seasoning and adjust as require. If require add little more water or if you want more thick gravy boil for a few minutes more till you get your desired consistency.

7. Add ghee and mix.

8. Remove from heat. Garnish with chopped cilantro or coriander leaves and onion slices.
Serve with hot steamed rice, jeera rice, pulao, puri, roti, naan, bajra roti or any bread.

Notes
1. You can add some finely chopped green chilli with sliced onion if you want more spicy and hot curry. Or you can use hot variety red chilli powder. Use chilli according to your spice tolerance.
2. If you have red Mathania chillies or kashmiri dry red chilli either dry roast and powder or soak in water for 20 – 25 minutes and grind and use instead of kashmiri red chilli powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Fish caldine

Fish caldine.
A lip-smacking Goan fish curry. Coconut based aromatic thick gravy. You can make it with any fleshy fish. I have made it with rohu fish, which is commonly available here.
According to Wikipedia “The rohu, rui, or roho labeo is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture.”

You may like two more fish recipes here.

Fish Kalia

Masor tenga

One of my reader Francis Dsouza gave me his mom’s recipe to try. I have made it for a small get together in my home. All the guests loved the taste of this fish caldine. Thanks a lot Francis Dsouza for this wonderful recipe.

I have made little changes as per my convenience. I have fried the fish pieces before adding in the curry. I didn’t add curry leaves. And instead of juice of spices I have used ground spices. Original recipe needs cumin coriander seeds but I have used powder. And loved the taste and aroma. But you can try the exact recipe if you want. I am sharing screen shots of recipe which Francis Dsouza shared with me.

To make this fish caldine you have to make a paste of coconut and spices. If you can prepare it earlier then you can make it in a jiffy.

Recipe

Fish pieces – 12

Coconut – 1 cup, grated

Tomato – 2 large, chopped

Onion – 1 large, finely sliced

Ginger – 1/2 inch piece

Garlic – 5 – 6 cloves

Cilantro or coriander leaves – handful

Green cardamom – 3 – 4

Cinnamon – 1 inch piece

Cloves – 4

Poppy seeds or khas khas – 1 teaspoon

Nutmeg powder – a pinch

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon + 1/2 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Slit green chilli – 4

Mustard oil – 4 – 5 tablespoon

Salt to taste

Method

1. Marinate the fish pieces with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

2. Grind coconut, cilantro, ginger, garlic, poppy seeds, nutmeg powder, cardamom, cinnamon, cloves and tomatoes altogether. If you want to make authentic caldine grind with water and drain the juice. I didn’t.

3. Heat oil in a wok or pan at smoking point.

4. Fry the fish pieces. Don’t overcrowded. Fry 3-4 pieces at time.

5. When fish pieces becomes light brown turn over and fry the other side. Fry all the pieces in this way and remove from oil.

6. In the same oil add sliced onion. You can add more oil if require.

7. When onion becomes brown add ground spices, turmeric powder, salt, cumin powder, coriander powder and black pepper powder.

8. Saute till oil leaves the sides.
Add water as require to make thick gravy.

9. When it starts to rolling boil add slit green chilli and fish pieces.
Mix and let it boil again.

10. Reduce the heat and cook on simmer for 10 – 12 minutes.

11. Taste and adjust the seasoning.
Remove from heat and garnish with chopped cilantro or coriander leaves and slit green chilli.

12. Serve with steamed rice, fried rice, jeera rice, pulao, roti, naan, puri or any bread.
Happy cooking.

 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Chicken Kosha With Whole Garlic And Potatoes

Chicken kosha.
Chicken or mutton kosha is a famous dish of Bengal. You can make this curry with mutton, eggs or any vegetables.
Kosha means bhuna or saute. You have to fry chicken with onion, garlic, tomato and spices on low flame till done. Need lots of patience but the result will be lip-smacking and flavourful.
Posting a non veg dish after a long time. Some of my blog reader requested for a spicy chicken. So here is a delicious mouthwatering dry chicken curry for you. Hope you will like it.

You can get some more chicken and mutton dishes here

1. Zafrani chicken

2. Chicken dak bungalow

3. Chicken chaap

4. Rara mutton

5. Railway mutton curry

If you want your chicken less spicy decrease the amount of chilli but if you want it hot increase green chilli or you can add 1 – 2 teaspoon hot variety red chilli powder in the curry.

I have added potatoes and whole garlic in it. But its optional. You can skip whole garlic if you want. And if you love the taste of garlic then I am sure you will love this curry with whole garlic. If you want you can also make it without potatoes.

Recipe

For marination

Chicken – 500 gram

Ginger garlic paste – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Thick yogurt – 1/2 cup

Lemon juice – 1 tablespoon

Mustard oil – 1 tablespoon

Salt – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

For curry

Onion – 3, thinly sliced

Tomato – 3 chopped

Ginger – 1 inch piece, grated

Garlic – 10 cloves, minced

Green chilli – 3 – 4 or to taste, chopped

Whole garlic – 2-3, optional

Potatoes – 2, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Salt to taste

Kashmiri red chilli powder – 1 tablespoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon

Green cardamom – 3 – 4, crushed

Cinnamon – 1 inch piece

Clove – 3 – 4

Bay leaf – 2

Oil – 1/2 cup

Hot water – 1 cup

Method

1. Clean and wash the chicken pieces. Marinate with ginger garlic paste, turmeric powder, cumin powder, thick yoghurt, lemon juice, mustard oil, salt, red chilli powder and black pepper powder.

2. Cover and keep in refrigerator for at least 2 hours or overnight.

3. Peel and cut the potatoes into half. Wash, drain and keep aside.

4. Peel the outer layer of the garlic and wash well.

5. Thinly slice the onions.

6. Heat oil in a pan. Fry the potatoes until light golden brown, remove from oil and keep aside.

7. Add crushed green cardamom, cinnamon, cloves and bay leaf in the oil.

8. Now add sugar and sliced onions. Caramelised sugar will give the curry perfect colour so don’t skip it.

9. Fry for a couple of minutes and add minced garlic, green chilli and grated ginger.
Fry till onions becomes light brown and raw smell of garlic goes away.

10. Add the chopped tomatoes, cumin powder, turmeric powder, coriander powder, kashmiri red chilli powder and garam masala powder. If you want your curry hot add 1 – 2 teaspoon hot variety red chilli powder. Fry till the tomatoes becomes mushy.

11. Add marinated chicken pieces along with its spices. Mix well.
Cover and cook on low medium heat. Stir in between to avoid sticking at the bottom.

12. After 10 – 15 minutes add fried potatoes and whole garlic. Mix well. If you like you can omit the garlic or potatoes.

13. Again cover cook on low flame. Stir in between.

14. When oil leaves the sides add hot water and cook till everything becomes soft.

When chicken and potato pieces becomes soft cook on high heat till you get your desired consistency. Curry should be almost dry.

Serve hot with pulao, fried rice, roti, paratha, puri, luchi, naan, steamed rice or any Indian bread or rice dishes.

Notes

1. If you like you can omit whole garlic. Potatoes are also optional.
2. Add chilli according to your taste. You can increase the green and red chilli if you want your curry more spicy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Chhanamukhi Ilish Or Cottage Cheese Stuffed Hilsa ( Guest Post By Nandini Ghosh)

Chhanamukhi ilish or paneer or cottage cheese stuffed hilsa.
Hilisha or hilsa or ilish is a very popular fish of Bengal. Its called King of fish because of it’s taste.

In Bengal and Odisha, ilish can be smoked, fried, steamed or baked in young plantain leaves, prepared with mustard seed paste, curd, eggplant, different condiments like jira (cumin) and so on.

Source – Wikipedia

Here is an unique and delicious recipe of hilsa fish stuffed with cottage cheese.
A big thank to Nandini Ghosh for this lip-smackingly delicious recipe.
I met her in the food groups. I impressed with her excellent food photography and delicious recipes. A very lovely person and avid cook. She loves traditional recipes. So requested her for a recipe for my readers. And she immediately gave me this awesome recipe. Thanks again Nandini.

You can get two more fish recipes here.

Fish kalia

Masor tenga or tangy fish curry

A rich and delicious fish curry. You can make it as a party side dish. Stuff with little clarified butter or ghee and salt mixed paneer or cottage cheese. You need very minimal spice to make it. You can imagine how delicious and flavourful it will be.

Recipe

Ilish Machh / Hilsa steaks (ring piece) – 5 pieces

Paneer or cottage cheese – 1/2 cup, Crumbled

Ginger Paste – 1 teaspoon

Onion Paste – 2 – 3 tablespoon

Poppy seed paste – 1 tablespoon

Coconut Milk – 1 cup

Slit green chillies – 2 – 3

Ghee/ Clarified butter – 1/4 teaspoon

White Oil – 4 tablespoon

Salt to taste

Red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Water as require

Method

1. Wash and clean the fish pieces. Take out the fish roe or eggs if there are any.

2. Mix paneer or cottage cheese well with ghee & salt.

3. Smear salt & turmeric on the Hilsa pieces & stuff the paneer in place of the eggs / fish roe or machher deem. See the picture below 👇

4. Heat white oil in a frying pan & fry the Hilsa steaks on both sides. Take out the fish pieces once they are fried.

5. Add onion paste in the same oil. Add a bit of salt so that it does not splutter. Now add ginger paste, turmeric ,red chilli powder and saute till oil leaves the sides.

6. Add water as require for thick gravy. Don’t add much water, we have to add coconut milk too.

7. Add Hilsa pieces in the gravy. Add some more salt if require and mix gently. Taste and adjust the seasoning.

8. Now add poppy seed paste, coconut milk and slit green chillies.

9. Close the lid and cook on low to medium flame for 5 – 6 minutes or until done.

10. Serve hot with steamed rice.

Note

Use green chilli and red chilli powder according to your taste.

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

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

Please visit my facebook page and hit the like button to get the latest update.
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