Easy Chicken Soup

If you need a break from the heavy food, prepare a pot of chicken soup on your stove and serve it with warm dinner rolls. A bowl of chicken soup will sooth a sore throat and a welcome meal on a cold day!

Ingredients

Chicken - 1 whole
Onion - 1 big
Green chillies (optional) - 3
Carrots
Celery
Curry leavesCilantro leaves
Bay leaf
Cumin powder
Pepper powder
Salt

Method

Place the Chicken in a pan and add enough water (you can use chicken broth + water) and add the vegetables (carrots and celery). Add enough salt, turmeric powder and cumin powder.

Cover and simmer for 30 - 40 minutes or until chicken is done and vegetables are tender.

Take the chicken and remove the bones and cut into small pieces and add the chicken back to the soup.

In a pan, add 3-4 tsp of oil and saute the onions, green chillies and curry leaves. When the onion becomes translucent, add the soup with the vegetables and chicken. Garnish the soup with cilantro leaves.

Serve in a bowl, then sprinkle black pepper over the top. Enjoy!

Chicken 65

Chicken 65 is the most popular Chicken Starter recipe in India.  There are many theories on the internet about the origin of the name Chicken 65.  Anyway, this hot and spicy dish makes a wonderful addition to any meal. Chicken 65 can also be served as an appetizer. Enjoy! 

Ingredients

Boneless Chicken - 2 pounds
Corn Flour - 2 tsp
Rice Flour - 2 tsp
Egg - 1
Curry leaves
Green Chillies - 4-5
Cilantro leaves
Yogurt
Turmeric powder - 1 pinch
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp

Marinade

Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt

Method

Cut the chicken into bite size pieces and marinate the chicken in the Marinade for overnight.  Mix the Yogurt, turmeric, Chilli and Coriander powder in a bowl and set it aside.

Heat Oil for frying in a pan and coat the chicken with Egg, Corn Flour, Rice Flour and Salt.  Fry the chicken pieces in Oil on medium flame   Deep fry the chicken pieces until they are golden brown.

Heat 2-3 tbsp of oil in a different pan and add ginger and garlic paste.  Add curry leaves and green chillies and saute them for few minutes.  Add the fried chicken and the yogurt mixture.  Keep stirring until the chicken absorbs the Yogurt.

Garnish with Cilantro leaves.  Enjoy!

Easy Tandoori Chicken

Tandoori chicken is a perfect dinner that can be served with rice, cucumber salad, grilled veggies or roasted corn on the cob.  This is an easy recipe for Tandoori chicken that can be prepared using a ready made Masala.  Enjoy! 

Ingredients

Chicken legs - 10
Chicken Tikka Masala - 2-3 tbsp (depending on the spice level you like)
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Lime juice - 1 tsp
Oil 

Method

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Mix the Chicken Tikka masala, garlic paste, ginger paste, lime juice and oil and apply the marinade on both side of the Chicken legs and refrigerate for overnight (the longer the better).

  
Preheat an outdoor grill for medium high heat, and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges. 

Serve the chicken with Rice or any other vegetable side dish.  Enjoy!

Chicken Puff

Puff is a popular Indian evening snack.  You can enjoy Vegetable, Egg, Chicken and Mutton (goat) puffs in every corner bakery in India. We didn't prepare puffs at home in India as puffs were available in bakeries and they were delicious and inexpensive.  When I came to the US, I was happy to find a ready to roll pastry sheets. This is the recipe for Chicken Puff.  Enjoy!

Ingredients

Pepperidge Farm Puff Pastry Sheets
Boneless chicken - 2 lb (cut into small pieces)
Memoni Biriyani Masala - 1-2 tsp.
Onion - 2 medium
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Egg - 1 
Curry leaves
Cilantro leaves

Method

Heat 2-3 tsp of oil in a pan.  Add mustard seeds and Urad dhal.  When the mustard seeds splutter, add the onions, green chillies and curry leaves.  When the onion becomes translucent, add the ginger and garlic paste and fry for 2-3 minutes.

Add the chicken and 1-2 tsp of Memoni Biriyani masala and cook the chicken on medium heat.  Fry the chicken until the gravy becomes dry.  Add salt if required.  Garnish the chicken with Cilantro. 

Thaw the pastry sheets for 45-60 minutes.  Preheat oven at 375 F.  Beat one egg and keep it aside.

When you are ready to handle the sheets, cut each sheet into 9 equal rectangles.  Fill each rectangular sheet with the filling and seal the sides with egg and place them in a baking sheet.

Bake them for 30 minutes or until they are golden brown.  Remove from the oven and let them cook. Enjoy!

Chicken cutlet

Chicken cutlet is a great evening snack. This dish is a big hit among my family and friends.  You can adjust the spices according to your taste. We usually serve the cutlets with tomato ketchup.  Enjoy!

Ingredients

Chicken (boneless) -500 gms
Onion - 2 medium
Potatoes - 2
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Curry leaves
Cilantro leaves
Egg (to coat)
Bread crumbs  (to coat)
Salt
Oil (for frying)

Method

Beat the egg using a spoon and keep it aside. Cook the potatoes in a microwave for 8-10 minutes and mash them into small pieces. Cook the chicken pieces using little salt and mince the chicken. You can also use the canned chicken breast.

Heat some oil in a pan and add mustard seeds and Urad dhal.  When the mustard seeds splutter, add the chopped onions, green chillies and curry leaves.  Fry the onion until they are light brown in color.  Add ginger and garlic paste and saute for 2-3 minutes.

Add the minced chicken, and the potatoes and mix them well.  Add salt, chilli powder, turmeric, cumin powder, coriander powder and garam masala and cilantro leaves and mix them nicely.  There shouldn't be any water content in the mixture in order to make patties.

Make golf size balls to make patties. 

Dip the patties in the beaten egg and roll them in the bread crumbs and set them aside. 

Hear Oil in a pan and fry the cutlets on both sides till they are brown in color.  Tasty and delicious Indian cutlets are ready.  Serve them with tomato ketchup.  Enjoy!

Easy Pepper Chicken curry

This easy pepper chicken curry  is one of the regular dishes at our house especially when someone is having cold. This is an easy recipe with few ingredients but it tastes good.  The recipe is loaded with freshly ground pepper and you can adjust the quantity of pepper according to your taste. The dish goes well with Biriyani, Chapathis, Parathas or Rice.  Enjoy!

Ingredients

Chicken - 2-3 pounds

Onion - 2 medium

Garlic - 8-10 pods
Green chillies - 3-4

Turmeric powder - 1/2 tsp

Freshly  ground pepper - 2-3 tbsp

Cumin powder - 1-2 tbsp

Salt

Curry leaves

Cilantro leaves

Method

Heat 3-4 tbsp of oil in a pan and add mustard seeds and Urad dhal.  When the mustard seeds splutter, add the onions, garlic and curry leaves.  Fry the onions until they are golden brown.

Add the cut chicken, salt and the freshly ground pepper powder, cumin powder and turmeric powder.  Stir well. Let the chicken cook on medium flame for 15-20 minutes.  There is no need to add water as the chicken will cook in the water from the onion.  Keep stirring often.

When the chicken is cooked, simmer uncovered for 5-10 minutes so that the gravy is thickened.  Garnish with cilantro leaves.

Enjoy with Chapathis, Parathas, Naan or Rice.

Easy chicken curry

Thanks to Viguna for this recipe.  This is an easy recipe for Indian chicken curry with few ingredients but tastes really good. The recipe requires a single masala. I have tried this recipe with boneless and whole chicken and it turned out great both times. The chicken curry goes well with Parathas, Naan or rice. Enjoy!

Ingredients

Boneless or whole chicken - 2-3 pounds.
Onion - 2 medium
Tomato - 1
Green chillies - 3-4
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Memoni Mutton Biriyani Masala (SHAN) - 1-2 tsp
Curry leaves
Coriander leaves

  

Method

Heat 2 tbsps of oil in a skillet and add the onions, green chillies, and curry leaves. Saute the onions till they are golden brown. Add ginger-garlic paste and saute for another 3-4 minutes on medium heat.

Add the tomatoes and let the mixture cook for 3-4 minutes.  Now, add the chicken and the masala powder and mix well.  Cover the pan with a lid and cook the chicken on medium heat.  Stir the mixture now and then.  Cook till chicken pieces are soft and you get the desired curry consistency.

Garnish with fresh coriander leaves.

Note:  The masala powder has salt and hence you don't need to add salt.  You can add a little salt if required.

Pepper Chicken curry

One of our family favorite chicken curry is pepper chicken curry which is loaded with freshly ground pepper. This is a simple recipe yet it tastes very good and the taste is different from other traditional chicken curry.  The recipe calls for fresh ground pepper. Enjoy!

Ingredients

Chicken - 2-3 pounds.
Medium Onion - 2
Tomatoes - 2
Green chillies - 5
Garlic paste - 1/2 tsp
Ginger paste - 1/2 tsp
Turmeric - 1/4 tsp
Red chilli powder - a pinch
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/4 tsp
Ground pepper (fresh) - 2-3 tsp
Salt
Curry leaves
Coriander leaves

Method 

Heat Oil in a pan and saute the onions with curry leaves and green chillies till the onions are golden brown.  Now, add the garlic and ginger paste.  Add the tomatoes and then add the spices (turmeric powder, chilli powder, cumin, coriander powder and Garam masala) and fry the onion/tomato mixture for 2-3 minutes.

Add the cut chicken and add salt and the freshly ground pepper powder.  Stir well and  cook the chicken on medium flame for 20-25 minutes.  There is no need to add water as the chicken will cook in the onion/tomato mixture.  Keep stirring often.

When the chicken is cooked, simmer uncovered for 5-10 minutes so that the gravy is thickened.  Garnish with cilantro leaves.

Enjoy with Chapathis, Parathas, Naan or Rice.

Butter Chicken

Butter Chicken is one of my favorite dishes.  It is one of the best known Indian foods all over the world. The dish is flavored and can be prepared  hot or mild. Butter Chicken goes well with Parathas, Naans, Chapathis or white rice. This recipe has been tested numerous times and is loved by everybody. My 3-year old loves it so much that she eats the butter chicken alone. Enjoy!

Ingredients

Boneless chicken (skin removed) - 2 pounds.
2 medium onions
2 medium tomatoes
1 tsp ginger paste
1 tsp garlic paste
Chilli powder - 1/2 tsp
Coriander powder - 2 tsps
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Cloves - 4
1" stick of cinnamon
3 bay leaves
8-10 almonds
3-4 pods of cardamom
Salt to taste
Curry leaves
Coriander leaves
Yogurt - 1/3 cup
Butter
Half and Half

Method

Marinate the chicken with half the amount of spices (chilli powder, coriander powder, garam masala) and yogurt overnight.

Heat butter in a deep pan.  When it is hot, add the whole cinnamon, cloves, bay leaves and the cardamom.  Add the onions and fry the onions till they are golden brown in color.  Add the ginger and garlic pastes and fry for a minute.

Add the tomatoes and let the onion and tomato mixture blend well.  Add turmeric, salt and the remaining spices.  Let the mixture cool and blend the mixture.

Saute the chicken in a little butter and then add the onion/tomato to the chicken and let the chicken cook on medium heat till the chicken is tender.

Grind the Almonds with some water and add the almond paste and the sauce gets thickened.  Add some half and half (this will make the dish less spicy - mild) and this will further thicken the sauce.  

Garnish with coriander leaves and serve with Chapathi, Naan or white rice. Enjoy!

Chicken Acapulco

 

I had Chicken Acapulco in one of our Church gathering and I really liked the dish. It lacked some Indian spices and hence I modified the recipe adding some spices and I liked this version even better.  Now, this has become one of my husband's favorite dinner.

Ingredients 

1 medium onion, chopped
3 cups chopped boneless chicken (small pieces)
1 (8-ounce) carton sour cream
Green chillies
Chicken tikka Masala - 1-2 teaspoon.
1 tablespoon butter
1 can cream of chicken soup
1 (4.5 ounce) jar sliced mushrooms, drained
1/4 teaspoon salt
1/2 cup sliced almonds
8 ten inch flour tortillas 

Topping Ingredients

1 can cream of chicken soup
1/2 cup milk
11/4 cups of shredded sharp cheddar cheese.
Optional : 1/4 cup sliced green olives 

Method 

Saute Onion in butter in a large saucepan until tender.  Add green chillies to the onion and then the chicken.  Then, add 1-2 teaspoon of Chicken Tikka Masala and cook the chicken in the masala.  Let the chicken be cooked well and dried.  Once the chicken is dried, add the rest of the ingredients and mix well.  

Spoon about 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13 x 9 baking dish.

Combine the topping ingredients; spoon over tortillas. Optional : sprinkle topping with green olives.

Bake uncovered at 350 degrees for 35 minutes or until cheese is completely melted and topping is bubbly.

You can omit the almonds from the filling and sprinkle them on the top of the casserole.