Grilled chicken salad

Hi All,
           Grilled chicken salad, one of the most famous and tasty salad. Having a salad itself is a complete meal....
I added few Indian vegetables to give desi touch. Hope you all will like my this version ..


Ingredients:
2 boneless chicken breast
1 lettuce (roughly torn)
1/2 red bell pepper (finely sliced)
1/2 yellow bell pepper (finely sliced)
1 red onion (finely chopped)
1 carrot (finely sliced)
1 cucumber (finely sliced)
Few black olives
Few jalapenos

Dressing:
1/2 cup olive oil
3-4 garlic cloves
1/4 tsp pepper powder
1/2 tsp oregano
1/4 tsp chilly flakes
1/4 cup vinegar
Salt acc to taste
1/4 tsp mustard powder

For marination:
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper powder
1/2 tbsp honey

                                          

Method:

• Mix all the marination ingredients in a bowl. Marinate chicken pieces for an hour in the fridge.
• Preheat a grill pan on the medium flame. Add little bit of olive oil and place the chicken breast on the pan.
• Grill the pieces on the medium flame from both the sides.
• Transfer to a plate and cut into strips. Keep them a side.
• Put all the ingredients in a jar, churn till well blended.

                                            

                                           

• Put all the veggies (except lettuce leaves) in a large bowl. Pour the dressing on the veggies and mix lightly.

                                   

• Now place lettuce leaves on the serving plate, place some veggies on the leaves.

                                   
             
                                  

• And now the yummiest part, place the chicken pieces in the centre of the serving dish.

                                

• Enjoy with your favourite drink .........

Note: You can add dry fruits of your own choice like walnut, raisins .....

Butter Chicken (Punjabi Style)

Hi All,
    Butter chicken is a popular dish of Punjabi Cuisine made in tomato gravy. Rich gravy includes cashew-nuts, tomatoes and cream as main ingredients

Restaurant style Indian butter chicken was tried at home yesterday, which came out very well. 

Ingredients:

Grilled/Tandoori boneless chicken 

For Gravy:

• 2 tbsp butter
• 2 tbsp oil
• 1 big cardamom 
• 2-3 cloves
• 1 tej patta
• 1" ginger (roughly chopped)
• 4-5 cloves of garlic (roughly chopped)
• 1 onion (sliced)
• 6-7 tomatoes (roughly chopped)
• 3-4 tbsp cashews (soaked in hot water)
• 1/4 tsp deggi mirch
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1 cup milk and 1 cup water
• 1 small pack of cream
• 2-3 tbsp of ketchup sauce

Method:

• Prepare grill chicken with the help of sandwich maker.

• To make makhani gravy, heat butter and oil together in a kadhai. Add big cardamom, cloves and tej patta. Now add ginger and garlic . Saute till they become golden pink in colour.
• Add sliced onion. Cook till it becomes golden pink in colour. 

• Add chopped tomatoes, mix well and cook covered till they become pulpy.
• Remove from fire. Allow it to cool.

• Blend the mixture in the blender and sieve.
• Add all the dry masalas and cashew paste.Stir for few seconds on medium heat.

• Add milk and water mixture to get the desired gravy.Bring it to boil. Stirring constantly.
• Add grilled/tandoori chicken and tomato ketchup. Cover and cook for 5-7 mins.
• Before serving add cream. Mix well.
• Garnish with fresh cream and fresh coriander leaves.
• Enjoy.

Chicken Thukpa ( With home-made flat noodles)

Hi Friends,
    Thukpa is famous recipe from Tibet ....... It is highly nutritive soup as it contains lots of veggies and chicken. 
Recently I tasted it at one of my neighbour's house and started searching for a good Thukpa recipe....
Finally I made my own version which came out very nice and loved by all at home. Sharing the recipe with you all :)

Ingredients:
300 gm boneless chicken (cut into cubes)
Finely chopped vegetables (beans, carrot, onion, corn kernels, mushrooms )
5-4 spring onions (finely chopped)
1/2 thinly sliced red bell pepper
2 tbsp ginger-garlic paste
Salt 
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp Soya Sauce
1/2 tsp Chilly Sauce
1 tbsp lemon juice
A pinch of ajinomoto
Olive oil
4 cups of Chicken Stock

For Home-made flat noodles:
1/2 cup all purpose flour (maida)
1 egg
1/2 tsp salt
1 tsp oil
Water to knead dough

Method:

• First to make flat noodles, put all the ingredients in a mixing bowl and make a soft dough of it.

• Divide the dough into equal portion, make small balls.
• Roll them with the help of a rolling pin. Make thin chapatis out of it.
• Now take a knife and cut the chapati into long thin strips like flat noodles.

• Keep them aside.
• Now take a non stick pan, add olive oil. Add chicken cubes and fry till they are cooked and turn light pink in colour. Remove on an absorbent paper.Keep it aside.

• In the same oil add chopped onions and saute till light pink in colour. Add ginger-garlic paste and saute for a minute.

• Now add carrot, beans and red bell pepper. Mix nicely and cook on high flame till all the veggies are half cooked.

• Now add corn kernels, mushrooms and spring onion. Cook on high flame for 1-2 mins.

• Now add soya sauce, chilly sauce, salt, pepper, sugar and ajinomoto. Mix nicely. 

• Now add chicken pieces along with the chicken stock. Stir nicely and bring it to boil.
• Once its start boiling add home-made flat noodles in the soup. Keep it on low flame and cook for another 7-8 minutes or till the noodles are cooked. carefully stir it in between.

• You will see that the noodles will itself start floating on the surface. Now the soup is ready to serve.
• Sprinkle lemon juice on the top and serve it hot with garlic bread or soup sticks
• Enjoy.................

Murg Haryali Tangri

Hi Friends,
                Murg Haryali Tikka is one of the favourite Appetiser or Starter from North India. Main ingredient of the recipe are Mint and Coriander. You can add few spoons of spinach puree to make it more healthy and to give more rich green colour to the tikkas...... 

Normally this recipe is cooked with Boneless Chicken but I tried it with chicken drumsticks, which was a huge hit at my place. Hope you all will like it :)

Ingredients:
4-5 chicken drumsticks (boneless chicken is used for this recipe but I used chicken drumsticks)

First Marination:
2 tbsp of lime juice
1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste

Second marination:
1/2 cup hung curd
1/4 tsp garam masala
Salt acc.to taste
1/4 tsp cumin powder
1/4 tsp red chilly powder
1 tbsp cornflour
Green Paste : 

• 1/4 cup of Mint leaves
• 1/4 cu p of coriander leaves
• 1 green chilly
• 2-3 tsp of boiled spinach (optional)
• 5-6 cloves of garlic
• 1" ginger
• 2 tsp cashew

Method:

• Clean, wash and give 2 slits on each drumstick. Pat dry and keep it aside.
• In a bowl mix all the ingredients of the first marination. Mix well and apply this to chicken drumstick. Rub well and keep it aside for 1 hour.

• Put all the ingredients of green paste into a blender and grind them into a fine paste. Transfer it to a bowl.

• Take marinated drumsticks, add hung curd, salt, garam masala, cumin powder, cornflour and red chilly powder. Mix well.

• Coat the marination nicely on the drumsticks and keep them in the fridge for 3-4 hours.

• Roast the drumsticks in electric tandoor or in microwave (grill mode) for 7-8 mins.
• Remove, apply oil and further roast for 3-4 minutes or till tender.
• Serve hot along with onion rings, lemon wedge and favourite chutney of yours.

Sukha Chicken (Dry chicken)

Hi Friends,
       Had a hectic weekend this time ..... No time to cook anything special, so made everything simple and easy to cook,  LAZY ME ......

Sharing with you my today's recipe .......Dry chicken with peppercorns and Curry leaves !!

Ingredients:

• 500 gm chicken ( I used only leg pieces)
• 1 tbsp ginger-garlic paste
• 1 large onion (sliced)
• 2 large tomatoes (finely chopped)
• Salt acc.to taste
• 1/4 tsp red chilly powder
• 1/2 tbsp coriander powder
• 1/4 tsp garam masala
• 1 tbsp chicken powder
• 1/4 tsp cumin powder
• 6-7 black peppercorns
• Few Curry leaves
• 2 tbsp oil

Garnish: Fresh chopped coriander

Method:

• Wash and clean chicken, keep it aside.
• Add oil in a karahi, add black peppercorns and curry leaves.

• Once they splutter and onion. Cook till onion becomes golden brown in colour.

• Add ginger-garlic paste. Saute for another 2-3 mins.
• Add tomatoes and bhuno on low flame till oil separates.

• Add all the dry masalas. Mix well.
• Add chicken pieces and cook on low flame till fat separates from the chicken and its fully cooked.

• Remove from fire.
• Garnish with chopped coriander and serve hot with rotis.