Garlic Chicken Indian Style Recipe - How To Make Garlic Chicken

Garlic chicken Indian style / how to make garlic chicken / step by step images of garlic chicken recipe / recipe video of garlic chicken

Garlic chicken as the name suggests, garlic plays a very immense and considerable role in this recipe.This recipe does not include a big list of ingredients instead it would just require a few of them.

The chicken is marinated in curd and a paste of lots of garlic, a little ginger and some chillies. This marinated chicken is then cooked in the sauted onions until tender. For me it took exact 20 minutes, however, it should be done until cooked.

So lets begin with the recipe

Ingredients:

½ kg Chicken (skinless and medium pieces)

2 medium Onions (thinly sliced)

20 cloves Garlic

1 inch Ginger

3 Green Chillies

½ cup Curd

½ tsp Turmeric powder

½ tsp Coriander powder

¼ tsp Red Chilli powder

Salt

Method:

Grind 15 cloves of garlic, 1 inch ginger and 3 green chillies to a coarse paste.

garlic, ginger, green chillies

grind to coarse paste

In a bowl, take cleaned ½ kg chicken pieces, add ½ cup curd, garlic-ginger-chilli paste and mix well. All the pieces should be well coated.

chicken, curd, garlic paste, salt

mix well

coat all the pieces

Marinate for at least 2 hours.

marinate for 2 hours

In a pan heat 3 tbsp oil. Add in 5 cloves of garlic.

heat oil and add garlic

Fry on low heat till they become light brown in color.

turns brown

Then add in the thinly sliced onions and sauté them till brown.

saute till brown

At this moment add the marinated chicken, salt and turmeric powder. 

chicken, turmeric, salt

Stir fry on high heat till the chicken becomes white in color.

chicken changes color

Reduce the heat to low and let it cook for about 20 minutes or until cooked. Stir occasionally.

The water would be absorbed and chicken would be dry.

water absorbed

Put in the coriander powder and red chilli powder and stir fry for a minute on medium heat.

coriander powder, red chilli powder

stir fry 1 min

Turn of the heat. The tender and juicy garlic chicken is ready to be served.

ready to serve

If you like, you could garnish it with some coriander leaves. I didn’t like to interfere the beautiful aromatic flavor of  this garlic chicken with any other essence, so, I kept it simple.

Garlic Chicken Indian Style

This tender and succulent garlic chicken could be served with any Indian bread of your choice or even rice.

Tips:

Do not add more flavors and spices, keep it simple.

It’s a dry dish, however, water can be added to make gravy.

The time of cooking may vary on the intensity of the heat and the thickness of the pan used. So keep on checking at regular intervals.

Do try this food-a-licious garlic chicken recipe and share your experience with us via comments

Read More

Coconut Garlic Chutney / Vada Pav Chutney / Maharashtrian Red Chutney

Coconut garlic chutney / vada pav chutney / maharashtrian red chutney / step by step images / recipe video

Coconut Garlic Chutney / Vada Pav Chutney / Maharashtrian Red Chutney

 

This coconut garlic chutney is a dry chutney that is very well known as the vada pav chutney, or the maharashtrian red chutney.

This secret behind this chutney so tempting is that all the ingredients are roasted before blending. It takes the flavor and the aroma of this coconut garlic chutney to next level.

I am fond of this chutney so much that whenever I make it, I have it even with my regular dal sabzi. It actually goes very well with tur dal and plain rice.

You can also have a look at the other chutney recipes on the blog Mint chutney

Ingredients:

½ cup Desiccated Coconut

½ cup Garlic

2 tbsp Peanuts

3 tbsp Kashmiri Red Chilli Powder

Salt to taste

Method:

Peel the garlic.

In a pan take garlic (peeled) and dry roast it on medium heat till it gets slightly brown in color. Transfer it to a plate and keep it aside.

dry roast garlic 

Next in the same pan add peanuts, dry roast them on medium heat until brown and transfer these also in a plate and keep them aside.

dry roast peanuts

Thirdly add ½ cup desiccated coconut, dry roast it on medium heat till light brown in color. Keep on stirring it continuously as it tends to burn very quick.

dry roast desiccated coconut

Now take the peanuts and remove its peel.

In a blender, add all the roasted ingredients along with kashmiri red chilli powder and salt.

take all ingredients in blender

Blend to a coarse powder.

blend to a coarse powder

And your deliciously aromatic and finger licking coconut garlic chutney is ready to enjoy.

Coconut Garlic Chutney / Vada Pav Chutney / Maharashtrian Red Chutney

Have it with vada pav or your regular meals as I do.

Tips:

Roast the ingredients on medium to low flame.

It can be made more spicy by adding tikha red chilli powder.

Store it in an airtight container in the refrigerator. It stays good for 15 days.

Make this food-a-licious chutney for your family and friends and share your experience with us via comments.

Read More

Punjabi Dum Aloo Restaurant Style Recipe / How To Make Punjabi Dum Aloo

Punjabi dum aloo restaurant style recipe / how to make Punjabi dum aloo / Punjabi dum aloo step by step images / Punjabi dum aloo recipe video

Punjabi Dum Aloo Restaurant Style 

A truly Punjabi style dum aloo recipe flavored with the Punjabi spices and kasuri methi which makes it ultra delicious. The baby potatoes are deep fried and then simmered in smooth restaurant style gravy.

There are many varitions of dum aloo like kashmiri dum aloo, Bengali dum aloo, stuffed dum aloo, but, this one is the most simpler and easy to make yet awfully mouth-watering.

This is my muma’s recipe. And one thing she always mentions while making any north Indian gravy dish is the frying of onion, ginger garlic paste followed by the proper cooking of tomatoes. When the onion paste is added, always fry it at medium to low heat till it starts to change it color and then add the ginger garlic paste.

Again fry on medium to low heat till it turns brown. A very important step, if this is skipped you won’t get the true feel of the dish. Then add in the tomato paste which again has to be fried till the oil separates. Further put in the spices and cook them for a minute before proceeding further. One more time, a very important step, so, these are some basic ideas you should follow.

I have also added some cashewnuts to the gravy. They have to be soaked first in order to get a smooth texture which in turn would give a restaurant style creamy gravy.

Do give this food-a-licious Punjabi Dum Aloo Restaurant Style Recipe a try and let me know how it turns out for you.

Ingredients:

15 Baby Potatoes

12 Cashewnuts

1 Tomato

2 medium Onion (paste)

1 tbsp Ginger Garlic paste

1 Bay leaf

1 inch Cinnamon Stick

1 black Cardamom

¼ tsp Turmeric powder

½ tsp Red Chilli powder

1 tsp Kashmiri Red Chilli powder

1 tsp Coriander powder

1 tsp Garam Masala powder

1 tsp Kasuri Methi

1 tbsp Curd

1 ½ cups Water

Oil for frying

Salt

Method:

Take 12 Cashewnuts.

Soak the cashewnuts in water for about 30 minutes.

soak cashewnuts for 30 min

Then blend it with 1 tomato to form a smooth paste.

blend tomato and cashewnuts

 

smooth paste

Boil the baby potatoes for 1 whistle. Peel them.

boil baby potatoes

peel them

Prick them gently with fork and sprinkle 1/2 tsp salt on them. Mix them well and let them rest for 15 minutes to absorb the salt. This is done so that the potatoes would not be tasteless from within.

prick with fork

sprinkle salt

let them rest for 15 min

Deep fry till they turn nice golden in color.

deep fry till golden

In a pan heat 3 tbsp Oil. Add 1 bay leaf, 1 inch cinnamon stick, 1 black cardamom and sauté till the oil becomes fragrant.

 

heat oil and add the spices

Then add in the onion paste. Fry on medium heat till it starts to change it color.

add onion paste

Further include the ginger garlic paste and continue frying on low to medium heat till it turns brown. The whole paste would first start to leave the sides of pan and then turn brown in color. Even you would notice the oil separating.

ginger garlic paste

Add in the tomato and cashewnuts paste and let it cook on medium to low heat. Keep stirring to avoid burning.

add tomato and cashewnuts paste

Fry it till the oil separates and the whole mixture leaves the sides of the pan. At this time you would observe the oil bubbles at the sides of the mixture.

oil separates

oil bubbles seen

Now its turn to add in the spices. So put in ¼ tsp Turmeric powder, ½ tsp Red Chilli powder, 1 tsp Kashmiri Red Chilli powder, 1 tsp Coriander powder.

add powdered spices

Mix well and sauté for a minute on low heat.

 

saute

At this moment add 1 1/5 cups of water or as needed. If you want more gravy add in some more water.

add water

Bring it to boil and simmer till the gravy thickens.

boil and simmer

Add in salt,  1 tsp Garam Masala powder, 1 tsp Kasuri Methi, 1 tbsp Curd. Mix well and put in the fried baby potatoes.

add garam masala, kasuri methi, curd, salt and mix well

add fried baby potatoes

Simmer for 5 minutes and the delicious, mouth watering Punjabi aloo are ready to serve.

simmer 

Punjabi Dum Aloo Restaurant Style Recipe 

Serve Punjabi dum aloo with rotis, naan, jeera rice, it also goes well with plain steamed rice.

Tips:

Fry the onion paste and further with the tomato paste on low to medium heat.

Fry the onion paste till brown.

Do not boil the baby potatoes for more than 1 whistle.

Add salt in water while boiling baby potatoes.

Do give this food-a-licious Punjabi Dum Aloo Restaurant Style Recipe a try and let me know how it turns out for you.

Read More

Arbi ke Pakode / how to make arbi pakoda / colocasia fritters

Arbi Pakoda/ how to make arbi pakoda / colocasia fritters / step by step images of arbi pakoda recipe / recipe video

Arbi ke Pakode / colocasia fritters

It is a very easy recipe of Arbi pakora or some also call it arvi ke pakode. In English it is colocasia fritters. The Arbi pakoda recipe has very simple ingredients with very easy to do steps.

Firstly boil the arbi (colocasia). While boiling add salt in it as the arbi would absorb the salt and arbi pakoras would not be dull from within. Then fry them and just coat them with the spice mixture that we would make. It tastes really wonderful.

If you are looking for some more snack recipes do visit the ones on my blog punjabi namkeen mathri, bombay sandwich, papad cones, schezwan fritters, bread masala, bread rolls, potato seekh kebab

Please subscribe our you tube channel and hit the bell to get new recipe notifications for free.

https://www.youtube.com/channel/UCjBTYezubt_L8lfaKNJBD6Q

Ingredients:

7 pieces Arbi (colocasia)

¼ tsp Red Chilli powder

1 tsp Dry Mango powder

½ tsp Chaat Masala powder

1 tbsp Coriander leaves chopped

Salt

Oil for frying

Method:

Boil the arbi for 2 whistles. 


Add salt to the water for boiling.

boil for 2 whistles

In a dish take red chilli powder, dry mango powder, chaat masala powder, salt and mix well.

take all spices in a dish 

mix well

Keep the oil for heating.

Meanwhile, take the boiled arbi and peel off its skin. Now place the arbi on your hand. Press it in between your palms and flatten it.

place arbi on your palm

press it

flatten

Do this for all the pieces.

By this time the oil would be hot enough. Slide the flattened arbi pieces in to the oil.

slide into medium hot oil

Flip and fry till it turns crisp and golden.

flip and fry

crisp & golden

Drain it on a kitchen tissue to remove excess oil. 

Place the arbi pakode (fritters) on a plate and sprinkle the spice mixture followed by chopped coriander leaves.

sprinkle spice mix and coriander

Flip and coat all the fritters with the spice mixture and coriander.

flip and coat

Arbi ke pakode (colocasia fritters) are ready to serve

ready to serve

Arbi ke Pakode / colocasia fritters

Tips:

Do add some salt in the water for boiling.

Fry on medium heat.

Serve these Arbi ke pakode or the colocasia fritters with tomato ketchup or mint chutney or any chutney of your choice. Even it goes well with tamarind chutney.
Have these food-a-licious Arbi ke pakode as a tea time snack and share your experiences with us via comments.

For more such recipes please subscribe my You Tube channel

Read More