Curd Chicken

Serves 4

Ingredients: 

1. Chicken 500 gm, cut into big pieces

2. Curd 2 to 3 tbsps

3. Coconut (optional) 1 tbsp, grated

4. Pepper (whole) 1tsp

5. Garam masala powder 1tsp

6. Dhania powder 1 tsp

7. Ginger paste 1 tbsp

8. Garlic paste 1 tbsp

9. Onion paste of 2 big onions

10. Green Chilli paste to taste

11. Poppy seed paste 2 to 3 tbsps

12. Salt to taste

13. Bay leaves (Tej patta) 5

14. Oil 3 tbsps (Butter is a better option for this recipe) 

Method: 

Mix curd, Ginger paste, Garlic paste, Chilli paste and Salt. Pour over Chicken, mix well and keep for one to two hours.

Heat Oil or Butter, put Tej patta and fry Onion paste. But do not brown. Add Poppy seed paste, Coconut, whole Pepper, Garam masala powder, Dhania powder and keep stirring on low flame for a minute. 

Add Chicken with the marinade. Cook covered on low flame and stir occasionally. 

Chicken will be cooked in no time. Add a little water if too dry. Gravy should be thick. 

 Tasty Curd Chicken is ready to serve. 

Chicken with Bok Choy

Bok Choy is one herb I love growing during Winters. Very healthy, tasty and needs no much of care to grow. This particular recipe of Chicken with Bok Choy is a favourite one of my family, delicious!!

Ingredients : 
For Marination

1. 1 and half kg Chicken. Debone the chicken. 
2. 2 Eggs
3. 4 tbsp Corn flour
4. 1 heaped tbsp Ginger paste
5. 1 heaped tbsp Garlic paste
6. 2 tsp Salt
7. 1 and half tbsp Refined oil
8. 1 and half tbsp Soy sauce

Mix all the above ingredients and leave for 2 hours. 

Ingredients :
For Cooking

1. 1 bunch of Bok Choy. Cut into big pieces, keeping stems and leaves apart.
2. Refined oil for frying and cooking
3. Green Chilly to taste, cut lengthwise 
4. More Salt if needed
5. 1 tsp Garlic paste
6. 1 and half tbsp Corn flour

Method : 

Deep fry the marinated chicken pieces in three batches. 
Heat oil, put in the Garlic paste and Chilly. Stir fry for a minute and add the fried chicken pieces. Stir fry for another minute and add warm water.
Mix Corn flour to cold water and add to the chicken. Cook for a few minutes and check salt, add more if needed. 
Put in the stems of Bok Choy and stir for a minute. Add the leaves and stir/cook for half a minute. Bok Choy Chicken is ready. 

Chicken with Bok Choy is best served with a plate of Fried Rice.

Bok Choy can be replaced by Mustard Greens (Lai Xaak) 

Use exactly same amount and same method 

****************************************************************

***********************************************************************

***************************************************************

You may check Stir Fried Chicken with Bok Choy which is similar but dry. 

Chicken Manchurian

Serves 6

Ingredients: for marination
1. Chicken 1300gm whole (Debone the chicken) 
2. Eggs 3
3. Salt 2 level tsps
4. Flour 1 and half tbsps
5. Corn flour 1 and half tbsps
6. Soya sauce 2 tbsps
7. Ginger juice 1 tbsp
8. Peppercorn powder 1 tsp

Mix all the ingredients and marinate for 2 hours.

Spring Onion

Spring Onion chopped fine

Ingredients: for the gravy

1. Refined oil 3 tbsps 

2. Ginger 1 heaped tbsp (chopped fine)

3. Garlic 1 heaped tbsp (chopped fine) 

4. Spring Onion 250gms (chopped fine)

5. Salt, to taste 

6. Soya sauce 2 or 3 tbsps

7. Ajinomoto half tsp

8. Sugar 1 tsp

9. Corn flour 2 tbsps

10. Green chilly 2 or more, to taste (chopped fine)

11. Refined oil for frying, 2 cups

Method:

Fry the marinated deboned chicken pieces and keep aside. 

Heat oil and saute` the chopped Ginger Garlic Green Chilli for a minute and add Spring Onion. Keep frying on medium heat, add Salt, Ajinomoto. Fry till the Spring Onion turns very soft. Pour Chicken stock or 3 to 4 cups warm water and bring to a boil. Add Soya sauce, Sugar, stir well. Put in the Chicken pieces and cook for a few minutes. 

Mix cold water to Corn flour and add to the gravy. Check salt and thicken the gravy if required. 

Tasty Chicken Manchurian is ready to eat with a plate of Vegetable Fried Rice 

These vegetables are added to the Fried Rice

Spinach-Chicken

Ingredients :
1. 500 gm chicken (broiler), diced
2. A big bunch of spinach, ground to a fine watery paste
3. 2 big tomatoes, chopped
4. 3 medium onions, chopped
5. Paste of 1tbsp each ginger and garlic
6. Green chilly 2 or 3, sliced lengthwise
7. Salt to taste
8. Refine oil for cooking
9. 2 tbsp ghee 
10. 2 tbsp cream (optional) to garnish
11. Powdered masala :
                           1. Jeera 1 tsp
                           2. Dhania 1 tsp
                           3. Garam masala 1 tsp

Method :
Fry onion in oil for a minute, add chicken, salt, ginger+garlic, chilly. Fry for another minute, add tomato and all the dry masala. Keep stirring over low flame, cover in between. Keep heat low throughout the cooking. 
Once the tomato dissolves, add spinach paste. Stir, cover and cook. Add little warm water. 
It should neither be watery nor very dry. 
When cooked, add ghee. Spinach-Chicken is ready.

Decorate with fresh cream while serving (optional)

Tastes great with steaming hot rice or roti.

Chicken with Koldil

Chicken with Koldil is an Assamese delicacy, my family simply loves this superb dish ...

Koldill : Banana flower 

Serves 4

Ingredients :
4oo g Chicken, diced
1 Banana flower, chopped fine
Paste of 2 Onions+little Ginger+8 pods of Garlic
A few green whole Chilly
A few Bay leaves
Julienne of 1 Onion
1 tsp Turmeric
Salt, to taste
1 heaped tbsp of masala powder. Grind (dry) together : Caraway seeds(Shahjeera)+Coriander seeds(Dhania)+Tymol seeds(Ajwain)+Aniseed(Saunf)+Fenugreek seeds(Methi)+Cardamom(Elaichi)+Cinnamon(Dalchini)+Clove(Laung)
Chilly powder, to taste
6 tbsp oil (generally Mustard oil is used in Assamese cuisine)

Method of cleaning Banana flower:
Use only the very tender part, removing the layers. Chop the tiny long flowers that is found along the layers too, removing the stamens. Wash properly squeezing out the water two or three times.

Method of cooking :
Heat oil, fry all the ingredients leaving aside the powdered masala(spice), Chicken and Koldil. When half done put in the Chicken along with the powdered masala. (Chicken and Koldil can be added together)
Stir well and cook covered on low heat.
When Chicken is half cooked add Koldill, stir well and cook covered on low heat till done. Remember not to add water.

Chicken Soup

This soup is my family's favourite. Can be eaten as a whole meal.

Serves 4

Ingredients :

6 pieces of chicken

 Salt, to taste

 1 tsp each ginger and garlic paste

 1 tsp butter

 10 to 12 button mushroom (canned), chopped

 1 and 1/2 cup sweet corn

 2 eggs

 2 tbsp tomato sauce or to taste

1 tbsp chilly sauce

4 to 5 soup bowl of water

Method :

Pressure cook chicken pieces with water and salt.

Remove the flesh from bone when cool. Put in the flesh back in the soup. 

Heat butter (do not wait for too long or the butter will start burning) and saute ginger and garlic paste. Do not let it turn brown. Pour the soup on it and stir. Add sweet corn, mushroom. Keep stirring occasionally. 

Add tomato sauce and chilly sauce. Check salt, add a little more if required. 

Break eggs and stir gently. Serve hot.