Handishala - ଓଡିଆ ହାଣ୍ଡିଶାଳ : Chicken Items

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YOUTUBE : Dum Chicken

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YOUTUBE - Mughlai Chicken

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Chicken Bharta(ଚିକେନ୍ ଭର୍ତା)

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Ingredients:

Grilled Chicken/Raw chicken(chopped)(boneless) - 1 bowl(ଚିକେନ୍)
Cashew - 3-4(କାଜୁ)
Almond - 3(ବାଦାମ)
Ginger - 1/2 inch(ଅଦା)
Garlic - 6-7(ରସୁଣ)
Onion - 2(ପିଆଜ)
Tomato - 1(ଟମାଟର)
Cream or milk malai - 2 tbsp(କ୍ରିମ୍)
Turmeric powder - 1/2 tsp(ହଳଦୀ ଗୁଣ୍ଡ )
Red chili powder - 1/2 tsp(ଲଙ୍କା ଗୁଣ୍ଡ)
Cumin powder - 1/2 tsp(ଜିରା ଗୁଣ୍ଡ)
Coriander powder - 1/2 tsp(ଧନିଆ ଗୁଣ୍ଡ )
Kasturi methi - 1/2 tsp(କସ୍ତୁରୀ ମେଥି)
Butter/oil - 1 tbsp(ତେଲ)
Cinnamon- 1/2 inch(ଡାଲଚିନି)
Cardamom - 1(ଗୁଜୁରାତି)
Salt to taste(ଲୁଣ)

Method:

Heat oil in a pan ,add cashew,almond,onion,ginger and garlic and saute it on medium flame till onion color change to light pink color.

Keep a side and let it be cool,after that grind it to smooth paste.

Heat butter in a pan,add whole garam masala (cinnamon,cardamom) and saute it for 10 sec.
Add chopped onion,kasturi methi and saute it for couple of min. on medium flame,then add turmeric powder,chilli powder,dhania powder,cumin powder and mix it and saute it for a sec.
Add ground masala paste,salt and mix it well and cover it on medium flame for 5 mins(if required add 1/2 cup water).

Then add chopped tomatos and mix it well and cook till tomatos became mashy.

Finally add cream or milk malai and 1/2 cup water and cook it for some time till masala cook well.

Then add chopped chicken and cover it and cook it on medium flame for 5 mins.

Serve hot with paratha.

kadai chicken

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Ingredients:

Chicken - 250 grm(ଚିକେନ୍)

Onion(cube) -1 (ପିଆଜ)

Ginger and garlic paste - 1 tbsp(ଅଦା ରସୁଣ ବଟା)

Tomato(chopped) - 1(ଟମାଟର)

Onion(chopped) - 1(ପିଆଜ)

Green capsicum(cube) - 1/2 of one capsicum

Lemon juice - 1 tbsp(ଲେମ୍ବୁ ରସ)

Turmeric powder - 1 tsp(ହଳଦୀ ଗୁଣ୍ଡ )

Green peas - 1/2 cup(optional)(ମଟର)

Red capsicum - 1/2 of one capsicum

Red chilli powder -1/2 tbsp(ଲଙ୍କା ଗୁଣ୍ଡ)
Chicken masala - 1 tsp(ଚିକେନ ମସଲା)

Coriander powder - 1/2 tbsp(ଧନିଆ ଗୁଣ୍ଡ )

Cumin seeds - 1 tsp(ଜିରା)

Garam masala - 1 tsp(ଗରମ ମସଲା)

Oil - 3 tbsp(ତେଲ)

Salt to taste(ଲୁଣ)

Method:

Marinate the chicken adding with turmeric,chilli powder,lemon juice and salt for an hour.

Heat oil in a pan and add add cumin seeds.

When it starts cracking add onion and saute it for 3-4 minutes until they are golden brown.

Then add ginger garlic paste and chopped tomato and cook till masala cooked properly.

Then add turmeric,chilli powder,coriander powder and salt and saute it for 2-3 mins.

Put the marinated chicken,chicken masala,garam masala,green peas and mix well.

Cover the lid and cook till chicken cooks well.

Finally add capsicum and mix well and cook for 5 mins on medium flame(if you want gravy then,you can add water).

Serve hot with paratha or rice.

Muglai chicken(ମୋଗଲାଇ ଚିକେନ)

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Ingredients:

Boneless chicken – 250 grm(ଚିକେନ)
Onion(Large)(chopped) – 2 (ପିଆଜ)
Tomato(Large)(chopped) – 1 (ଟମାଟର)
Ginger-garlic paste – 1 tbsp(ଅଦା ରସୁଣ ବଟା)
Turmeric powder – ½ tsp(ହଳଦୀ ଗୁଣ୍ଡ )
Red chilli powder – ½ tsp(ଲଙ୍କା ଗୁଣ୍ଡ)
Cumin powder – ½ tsp(ଜିରା ଗୁଣ୍ଡ)
Coriander powder – ½ tsp(ଧନିଆ ଗୁଣ୍ଡ )
Clove – 2(ଲବଙ୍ଗ)
Green cardamom – 2(ଗୁଜୁରାତି)
Bay leaf – 1(ତେଜ ପତ୍ର)
Almond paste – 2 tbsp
Fresh cream – 2 tbsp(କ୍ରୀମ୍)
Kasoori Methi – 1 tsp(କସ୍ତୁରୀ ମେଥି)
Butter – 1 tbsp(ଘିଅ)
Cooking oil – 2 tbsp(ତେଲ)
Salt to taste(ଲୁଣ)

Method :

Heat oil in a pan or kadai over medium heat.
Add green cardamoms, cloves and bay leaf, saute for a while.
Add chopped onion and fry till golden brown.

Add ginger-garlic paste and chopped tomato, cook till tomato gets soft.

In a small bowl mix together turmeric powder, red chilli powder, cumin powder and coriander powder with little amount of water. Add this spice mixture to the pan and mix well.

Now add the chicken and salt. Cook till the chicken gets tender.

Add almond paste and cook for couple of minutes.

Atlast add fresh cream, butter and kasoori methi mix well and cook for 5 mins on medium flame.

Serve hot with roti or paratha.

chicken tikka masala(ଚିକେନ୍ ଟିକା ମସଲା)

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Ingredients:

Boneless chicken - 1/2 kg(କୁକୁଡା ମାଂସ)
Onion(chopped) - 2 medium(ପିଆଜ)
Ginger garlic paste - 1 tbsp(ଅଦା ରସୁଣ ବଟା)
Turmeric powder - 1 tsp(ହଳଦୀ ଗୁଣ୍ଡ )
Cumin powder - 1/2 tsp(ଜିରା ଗୁଣ୍ଡ)
Coriander powder - 1/2 tsp(ଧନିଆ ଗୁଣ୍ଡ )
Cinnamon - 1 inch(ଡାଲଚିନି)
Green cardamom - 1-2(ଗୁଜୁରାତି)
Chilly powder - 1 tsp(ଲଙ୍କା ଗୁଣ୍ଡ)
Mustard oil - 3 tbsp(ସୋରିଷ ତେଲ)
Curd - 1/2 cup(ଦହି)
Lemon juice - 1 tsp(ଲେମ୍ବୁ ରସ)
Cream - 1/2 cup(କ୍ରୀମ୍)
Salt to taste(ଲୁଣ)

Method:

Wash and cut chicken into small pieces.
In a bowl marinate the chicken for 1 hr with adding 1/2 tsp ginger garlic paste, curd, salt,chilly powder and lemon juice and keep a side.
Heat the oil in a pan.
Fry the chicken pieces till it cooked and looks brown color(dont overcook) and keep a side.
In the same pan Add cinnamon and cardamom and stir it.
Add chopped onion and saute it till onion turns to light brown color.

Then add ginger garlic paste and saute it for a couple of minute, then add turmeic powder,chilly powder,cumin powder ,chilly powder,salt and saute it till all the spices cooked properly.
Finally add fried chicken,mix it and cover a lid with adding 1/2 cup water for 10 mins.
Then add cream and mix it and cook for 5 mins.
Server hot with paratha.

Chicken Butter Masala

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Ingredients:

chicken breast - 1 (boneless)
dahi - 1/2 cup
ginger - garlic paste - 2tbsp
tandoori color - a pinch
jeera powder 2 - tsp
red chilli powder - 1/2 tbsp
onion - 1 medium sized cut finely
haldi powder - 1/4 tsp
tomato puree (store bought) 3/4 cup
fresh tomato - 1 small
broken cashewnuts - few (6)
kasoori methi leaves ( dried) - a pinch
fresh cream - 2-3 tbsp
salt to taste
sugar - a pinch (optional)
butter - 2 tbsp

Method

Cut chicken in small pieces.
In a bowl put in the chicken pieces, and then add half the dahi, salt to taste, a pinch of haldi. 1/4 tsp red chilli powder, a pinch of tandoori color, little of the ginger garlic paste.
Mix well and set aside to marinade 20 - 30 mins.
Meanwhile in a blender, blend the tomato, dahi and cashewnuts until the cashewnuts are finely ground.
In a thick bottomed pan melt the butter and add the finely chopped onions.
Fry the onions till transparent.
Then add the ginger garlic paste and fry till raw smell goes.
Then add the tomato puree, the dry masalas, and keep stirring the mixture on low flame for a while.
Then add the marinated chicken pieces, and fry well in the mixture till oil seperates.
Then add the tomato, cashewnut and yoghurt mixture and mix well.
Cover and cook on low flame, stirring in between so that the cashewnuts don't stick to the bottom, until the chicken is cooked.
Lastly add the methi leaves, and cream and stir it. Cover and turn of the flame.
Serve hot with naan or rotis.

Chicken Curry(ଚିକେନ୍ ତରକାରୀ)

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Ingredients:

For marination:

Chicken - 1 kg (କୁକୁଡା ମାଂସ)
Salt - 2 tbsp (ଲୁଣ)
Turmeric powder - 1 tsp (ହଳଦୀ ଗୁଣ୍ଡ )
Lemon juice - 2 tbsp(ଲେମ୍ବୁ ରସ)
Mustard Oil - 1 tsp(ସୋରିଷ ତେଲ)

To roast and grind:

Cinamonm stick - 1 big (ଡାଲଚିନି)
Cloves - 2-3 (ଲବଙ୍ଗ)
Green cardamom - 2-3 (ଗୁଜୁରାତି)

For the gravy :

Garlic - 2 whole(ରସୁଣ)
Ginger - 1 inch (ଅଦା)
Onions(chopped) - 3 big(ପିଆଜ)
Sugar -1/2 tsp(ଚିନି)
Turmeric - 1 tsp (ହଳଦୀ ଗୁଣ୍ଡ )
Red chili powder - 1 tbsp(ଲଙ୍କା ଗୁଣ୍ଡ)
Coriander powder - 1 tbsp(ଧନିଆ ଗୁଣ୍ଡ)
Cumin seeds - 1 tsp(ଜିରା)
Bay leave - 1(ତେଜ ପତ୍ର)
Mustard oil - 4 tbsp(ସୋରିଷ ତେଲ)
Chicken masala - 2 tsp(ତରକାରୀ ମସଲା)
Potato - 2 medium(ଆଳୁ)
Salt to taste(ଲୁଣ)

Method:

Marinate chicken with oil , salt, turmeric & lime juice
Heat 4 tbsp mustrad oil in pressure cooker.
Reduce flame and allow it to cool down
Add cumin seeds and sugar.
Add turmeric powder and 1 bay leaf.
Blend onion, ginger and garlic to fine paste. Add to the pressure cooker.
Cook till onion turns brown.
Add to the cooker.
Add all the dry spices and mix well.
Add chicken pieces and 1 glass of water.
Add potatoes and mix gently.
Close the lid and cook on high till you hear 2 whistles.
Reduce flame and cook for 5 minutes more.
Switch off the flame and allow pressure to drop.
Open the lid.
Add the roasted garam masala
Sprinkle coriander leaves
Serve with Rice.