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Chicken achar wali | Kolhapuri chicken | Chicken vindaloo

Chicken achar wali

Ingredients: - 500 grams chicken cut into five pieces, 2 dry red chillies, 1 tablespoon ginger garlic paste, 1 big onion, ½ cup tomato puree, ½ tablespoon lemon juice, 1 teaspoon red chilly powder, ½ teaspoon mustard seeds, ½ teaspoon fennel seeds, ½ teaspoon onion seeds, ¼ teaspoon fenugreek seeds, ¼ teaspoon cumin seeds, ¼ teaspoon turmeric, 1 tablespoon mustard oil and salt to taste.

Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE: - Cut the onion into cubes and keep it aside. Now take a frying pan and pour the oil. Bring to heat, when the oil is very hot add the mustard seeds and red chillies and let it crackle. Then add the cumin seeds, onion seeds, fennel seeds, fenugreek seeds and sauté vigorously for a minute. Then put in the onions and sauté till they become crunchy (not soft not fried). Remove the ingredients and put it in a bowl but leave the oil in the pan itself. Now after the oil is hot enough add the ginger garlic paste, turmeric, red chilly powder and sauté till the raw smell of the masala leaves. Put in the chicken pieces and cook on high flame till the chicken becomes white or for about two minutes. Pour in ¼ cup water and bring it to boil. Cover, simmer and cook for 20 minutes or till the water evaporates and the oil begins to leave the side s of the pan. Next put in the tomato puree and sauté on a high flame briefly. Now add the onion fry mix and sprinkle salt. Cook for another two minutes and remove from flame. Mix the lemon juice and garnish with coriander leaves and serve hot.

Kolhapuri chicken

Ingredients : - 500 grams chicken cut into five pieces, ½ cup onions( browned), 1 tablespoon coriander leaves finely chopped, ½ teaspoon garam masala (hot spice mix), 1 big tomato chopped, ½ tablespoon red chilly powder, 2 onions finely chopped, 1 tablespoon ginger garlic paste, 1 pinch turmeric powder, 1 tablespoon grated coconut roasted, 1 tablespoon sesame seeds and poppy seeds dry roasted, 1 tablespoon oil and salt to taste.

Preparation time : - 40 minutes Serves : - 2

HOW TO PREPARE : - Take the chicken pieces and make slits I them and keep them in a big bowl. Add half of the ginger garlic paste, turmeric powder and salt to taste. Mix it up well and let it marinate for an hour at least. In a blender put the sesame seeds, poppy seeds, browned onions and roasted coconut and make a paste. Then take a pan and pour the oil and bring to heat. When the oil is nice and hot add the chopped onions and fry briefly or till the onions turn golden brown. Add the ginger garlic paste and sauté till its nice and brown. Add the red chilly powder and fry till the raw smell of the masala leaves. Put in tomatoes and now sauté for another five minutes or till the oil begins to leave the edges of the vessel. Add the chicken and fry on a high flame for two minutes. Add the paste we made, water and salt to taste. Mix well and bring to boil. When it begins boiling add the garam masala and coriander leaves. Cover, simmer and cook for 30 minutes or till the chicken is soft. Garnish with coriander leaves and serve.

Chicken vindaloo

Ingredients : - 500 grams chicken, 1 big onion, 1 green chilly, ½ tablespoon tamarind paste, 1 teaspoon vinegar, 1 teaspoon sugar, 1 teaspoon ginger garlic paste, ¼ inch cinnamon, 2 cloves, ¼ teaspoon mustard seeds, ¼ teaspoon black pepper, ¼ teaspoon turmeric, ½ teaspoon coriander seeds, ½ teaspoon cumin seeds, 1 big red chilly, 2 cardamoms, 1 bay leaf, 1 tablespoon oil and salt to taste.

Preparation time : - 40 minutes Serves : - 2

HOW TO PREPARE : - Cut the chicken into medium size pieces and set it aside. Slit the green chillies and set it aside. Finely slice the onions and put it aside too. Take a small frying pan and add the mustard seeds, black pepper, coriander seeds, cumin seeds, red chilly, cloves and cinnamon. Roast till an aroma begins to rise. Let it cool and then grind it to a nice powdery state. Then slit the pieces on all sides and put it in a big bowl. Put the ginger garlic paste, turmeric and the powder we just made. Mix it up well and let it marinate for four hours. Now take a frying pan and pour the oil and bring to heat. When the oil is hot add the bay leaf and cardamom and sauté briefly. Add the sliced onions and fry till they are golden brown. Then add the chicken with all the masala it’s been marinated in and fry for five minutes or til the chicken becomes a light brown all over. Add the green chillies, 1 cup water and salt to taste. Then cover it, simmer and cook till the chicken is tender or about 25 minutes. Then add the tamarind paste and cook for another five minutes. Pour in the vinegar and add the sugar according to your desired sweet and sour taste. Serve hot.

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