XACUTI CHICKEN ( Goa)

Ingredients:

Chicken ........... 500 gms. ( with bones)

Onions ............. 2 (sliced)

Coconut .......... 1/2 cup ( grated)

Ginger paste .... 1 tsp

Garlic paste ...... 1 tbsp

Tamarind paste ...... 2 tbsp ( Less or more according to your taste)

Turmeric powder ..... 1/2 tsp

Salt ..................... to taste

Oil

Coriander leaves ... to garnish.

Xacuti masala ... 3 tbsp ( see recipe HERE )

Method:

1. Clean the chicken and set aside.

2. In a sauce pan stir fry the grated coconut until golden brown. Let it cool.

3. Grind the coconut, ginger, garlic, tamarind to a smooth paste adding a little water. Set aside.

4. In a pan heat a little oil and fry the sliced onions until brown. Add a little water to cook. Grind to paste.

5. Pour a little more oil and put the onion paste and the ground coconut paste. Saute. Add salt, turmeric powder and 3 tbsps of xacuti masala powder. Stir it to mix.

6. Now add the chicken pieces. Stir fry for a few minutes. Add 2 cups of water and simmer it to cook until done.

Garnish with coriander leaves and serve with plain rice.

You can make mutton, pork, crab, fish, prawn, egg or veg curry also using this masala.

I tried out boneless chicken dry preparation using the same recipe with xacuti masala.

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@ Sara's Kitchen

Iftar Moments Hijri 1432

@ Taste of Pearl City

HARIYALI MURG

Ingredients:
Boneless chicken .. 500 grams.

Onions......... 3-4

Tomato ....... 1

Green chillies ... 4-5 ( as per your taste )

Spinach .......... 1 small bunch ( Chopped)

Coriander leaves .... handful ( chopped )

Mint leaves ..... handful ( chopped )

Methi/fenugreek leaves ... handful
Ginger garlic paste .... 2 tbsps.

Yogurt ............ 2 tbsps.
Salt .......... to taste

Turmeric powder .. 1/4 tsp.

Coriander powder ... 1/2 tsp.

Cumin powder ..... 1/2 tsp.

Garam masala ..... 1/2 tsp.

Oil

Method:

1. Cut the chicken into cubes and marinate with yogurt, salt, a little each of the dry masalas mentioned above. Save the rest for later use.

2. Grind coarsely the onions, tomato, green chillies.

3. Heat a little oil in a pan and add the ginger garlic paste and ground onion mix. Stir fry for 4-5 minutes and add the dry masala powders.

4. Now add the marinated chicken cubes and saute for a few minutes.

5. Add all the chopped greens and salt.

6. Cover with a lid and let it simmer until the chicken is tender and done.

GREEN MASALA CHICKEN

Ingredients:
Chicken/Mutton.........1 kg
Onions..........................3-4 (chopped)
Mint Leaves................1 cup
Coriander Leaves.......1 to 1 1/2 cups
Green Chillies.............4-5
Garlic........................... 2 pods
Tomatoes.................... 2
Yogurt......................... approx 1 cup
Coriander Powder.....1 tbsp
Red Chilli Powder......1/2 tsp
Turmeric Powder......1 tsp
Salt to taste
Oil

Method:

1. Grind onions, green chillies, mint leaves, coriander leaves, garlic to a fine paste.

2. Heat oil. Add the ground paste and cook it for 10 minutes. Add salt, turmeric powder, red chilli powder, coriander powder.

3. Add the chicken/mutton. Mix well and cover and cook on low flame.
4. Add tomatoes . Cover and let it cook on sim.

5. After the meat is almost cooked, add the yogurt.
6. Mix well and simmer for a minute.

Serve with parathas or plain steamed rice

ELAICHI CHICKEN ( Fote Bhugi Chicken)

Ingredients:
Chicken .... 200 gms.
Cardamoms ... 8
Wheat flour ... 1 tbsp.
Turmeric powder ..1/8 tsp.
Garam masala ...... 1/2 tsp.
Salt .................. to taste
Oil .................. 2 tbsp.
Black pepper ..... crushed.

Method:

1. Heat 1 tbsp. oil in a pan. Crush the cardamoms with the skin and add to the oil.

2. Add the chicken pieces, turmeric powder, salt and garam masala. Stir fry for 2-3 minutes on medium flame.
3. Add 3 cups of water and simmer it for 20-25 minutes until the chicken is tender.(if you pressure-cook it, use less water)

4. In a small pan take 1 tbsp. oil and fry the wheat flour on low flame for a minute.
5. Dilute this with a little water and add to the chicken and cook further for a minute.
6. Sprinkle freshly crushed black pepper before serving. You may squeeze a little lime juice too if you like.



This is a traditional Sindhi preparation. You can prepare the mutton in the same way.

It is very light without too many spices and can be relished even when you are a bit unwell.

Serve with rotis or bread. It can be just taken like soup too.

DUM KA MURG

This is another delicacy from Hyderabad. The actual process is really tedious and time consuming where we leave the chicken to cook in a pan. The lid is sealed with dough and the chicken is cooked on a very low flame for few hours...hence the name...DUM KA MURG. This requires more ghee to avoid burning and it becomes very rich and heavy. So I have simplified it here by roasting the chicken in the oven first and then adding to the prepared masala.
Ingredients:
Chicken ... 1 whole (1 kg weight)

Eggs ........ 4 (hard boiled)
Garlic ...... 2 pods
Green chillies .. 6
Onions .......... 3-4 sliced
Ginger ..... 2" piece
Raisins ..... 2 tbsp.
Cashewnuts.... handful
Charoli ........... handful
Cloves ............ 5
Cinnamon ..... two 1" pieces
Dry coconut ..... 3/4 cup (roasted)
Poppy seeds ...... 2 tbsps. (roasted)
Yogurt .............. 1 cup
Coriander powder .... 1 tsp
Cumin powder .......... 1 tsp.
Turmeric powder ...... 1/4 tsp.
Ghee ................. 1 cup
Salt .................. to taste.
Chopped nuts ..... to garnish
Method:
1.Clean the whole chicken and marinate it with 1 tbsp garlic paste, 2 tbsp. yogurt and salt.

2. Heat the ghee and fry all the ingredients one by one including the boiled eggs.( except the poppy seeds and dry coconut. Dry roast them.)

3. Fry the whole chicken turning the sides carefully to give it a brownish colour.Cook the chicken in a pre-heated oven for 20 minutes.

4. Now grind the dry masalas and the wet ones seperately.
5. In a pan take the left over ghee and saute the wet masala first for 5-7 minutes.Add the chilli, coriander,cumin, turmeric powders and salt.Now add the second masala and saute further for a few minutes.
6. At this stage tip in the roasted chicken. Using a spoon push a little masala inside the chicken.
7. Add the eggs. Simmer for 4-5 minutes on a low flame.
Garnish with chopped nuts.
Serve with nans or rotis.

SPICY PRAWN CURRY

Ingredients:
Prawns ........ 250 gms.

Onions ........ 2 small

Green chillies .. 2 (slit)

Tomato .......... 1 (chopped)

Ginger garlic paste .... 1 tbsp.

Fenugreek seeds/methi seeds .... 1 tsp.

Black pepper seeds ............ 1 tbsp.

Coconut (grated) ............ 1/2 cup

Dry red chillies .......... 2

Coriander seeds ......... 1 tsp.

Turmeric powder .......... 1/4 tsp.

Mustard seeds ............ 1 tbsp.

Tamarind juice .......... 2-3 tbsp.

Curry leaves .............. 1 sprig

Salt ........................... to taste

Coriander leaves ...... to garnish

Oil

Method:

1. Clean the prawns and marinate them with salt and turmeric powder.

2. Heat a table spoon of oil roast methi seeds, black pepper, red chillies and coriander seeds. Add the grated coconut and one sliced onion, keep stirring till the colour changes. Add turmeric powder. Grind this masala adding a little water and set aside.

3.Heat a little oil in a pan and crackle the mustard seeds. Add the curry leaves and the remaining sliced onion, slit green chillies and saute a little. Add the ginger garlic paste, tomato and prawns. Keep stirring till the prawns change the colour and all the water is dried up.

4. Now stir in the ground masala paste and the tamarind juice and salt. Add sufficient water to cook and simmer for 10-15 minutes. Garnish with coriander leaves.

This dish goes well with plain rice, dosas and appams.

If you like it less spicy you can reduce the quantity of peppers.

PEANUT CHICKEN CURRY

PEANUT CHICKEN CURRY

This recipe is adapted from the palm oil chicken curry.I used to cook this when I was living in Nigeria.Palm oil is extracted from the kernel of oil palm and is reddish in colour. It is commonly used for cooking in Africa,Southeast Asia and Bahia (Brazil).Here in this recipe I had to substitute it with normal cooking oil as palm oil is not available and I have used palak (spinach) in the place of African greens.(You may use any other green leafy vegetable too).
Ingredients:

Chicken .... 1 kg

Onions ...... 2-3 (finely chopped)

Tomato puree ..... 1 cup

Red chilli paste .......... 1 tbsp.

Spinach ...................... 1 cup

Roasted groundnuts .... 1/2 cup ( blend into a paste adding water)

Garam masala ........... 1 tsp. (not in the original recipe but I like to add it)

Salt ........................... to taste

Oil

Method:
1. Heat a little oil and stir fry the onion until pink in colour.
2.Add the chicken pieces and garam masala and stir fry for 5 minutes.
3. Now add the tomato puree and chilli paste. Add sufficient water to cook the chicken and let it simmer.
4. When half done stir in the peanut paste and chopped spinach leaves. Add salt and let it simmer till done.
Serve with plain boiled rice.
(This dish is usually eaten with pounded yam in Africa.)

SEYALA MACHI ( Sindhi )

Ingredients:

Fish ......... 250 gms.

Onion ...... 4-5

Tomato .... 1

Ginger-garlic paste.... 1 tbsp.

Green chillies .......... 1

Mint leaves ............ few

Turmeric powder ..... 1/4 tsp.

Coriander powder .... 1 tsp

Cumin powder .......... 1 tsp.

Amchoor powder .......... 1 tsp.( or crushed anar dana)

Garam masala .......... 1 tsp.

Coriander leaves ..... for garnishing

Red chilli powder ..... 1/2 tsp

Salt

Oil

Method:

1. Wash the fish and marinate the slices with a little salt.

2. Cut the onion finely.Heat a little oil in a flat bottomed sauce pan and stir fry the onion for 2 minutes.

3. Add the chopped tomato, green chilli , ginger garlic paste, salt and simmer for 2-3 minutes.

4. Put the fish slices and sprinkle all the masalas and mint leaves.Simmer until done, carefully turning the slices once.( no water required)

5. Garnish with coriander leaves and serve with rotis.