Marathi Masala Chicken

This is one of the most delicious dry chicken recipes. And if you love coconut you will love this curry as it has a ton of coconut in it. Serve with with hot rice and dal and mmmm

Marathi Masala Chicken (Pan fried chicken with coconut)

Marathi Masala Chicken

Ingredients:

1. 2 chicken breasts cut into medium small cubes
2. 1 teaspoon each of salt, chilli powder (adjust to taste), coriander powder, cumin powder
3. 1/2 teaspoon fresh ground black pepper
4. 2 tablespoons dried kasuri methi crushed
5. 1 heaped teaspoon ginger garlic paste
6. 1 medium onion sliced
7. few curry leaves
8. 2 tablespoons oil divided
9. 1/2 cup dried coconut flakes

Marinate the chicken with all the ingredients except onions and coconut and set aside for 30-60 minutes

In a pan heat 1 tablespoon oil and fry the onions till they start turning brown...about 10 minutes on medium high. Add coconut and fry for a minute and cut the heat. Cool and ground to paste with little water.

In the same pan heat the remaining oil and add the curry leaves and fry till they get crispy. Add the chicken and cover and cook for 15 minutes. Stir occasionally. Add the ground onion and coconut paste and reduce the heat to low and fry for 15 more minutes. Stir occasionally. Make sure the curry doesn't burn. Garnish with green onions or cilantro and enjoy

Chicken Shawarma

Shawarma is one of my favorite dishes. The first time I had it, I had no idea what it was great. This chicken shawarma recipe is su super easy and great to eat

Chicken Shawarma (Chicken roasted in spices and pan seared)

Chicken Shawarma

Ingredients:

1. 2 chicken breasts
2. 1 tablespoon olive oil
3. 1 teaspoon each of cumin, paprika, garam masala, finely chopped garlic
4. 1/2 teaspoon each of turmeric, cayenne , black pepper and salt
5. 1 tablespoon freshly squeezed lemon juice

Cut the chicken into 1 inch pieces and marinate for atleast 1 hr.

Preheat oven to 350 degrees and cook for 20 minutes. Let cool.

Cut the pieces into 1 ch thick, long pieces. 

Heat a pan and spray with cooking spray. Fry the chicken pieces until they get a nice crust. Add some sliced onions if you like. Serve with pita bread, hummus and Tatziki

Sukha murgh masala

Back in the G-olden days my mom used to make the most amazing dry chicken fry. So I went searching for the recipe as I was feeling nostalgic...but I did not find it .

So, I kept looking and I found another recipes and made it and it was dddddlicious. But fair warning...it takes some time to make this but rest assured, the results are finger locking good

Sukha Murgh Masala (Spicy Dry chicken fry) (SAY THAT 3 TIMES) 

Dry Chicken fry                                             

Ingredients:

1. 2 lbs or so whole chicken cut into 12 or more pieces
2. 1 medium onion crushed (not a smooth paste but a coarse paste)
3. 2 teaspoon ginger garlic paste
4. 2 tablespoons plain yogurt
5. 1 teaspoon each of salt, turmeric, chilli powder, coriander powder, cumin powder, garam masala
6. 1/2 teaspoon mustard seeds
7. few curry leaves
8. 2 tablespoons oil

Marinate the chicken pieces with all the spices except garam masala and salt for 15 minutes. Add yogurt, crushed onions and ginger-garlic paste. Marinate in the fridge for 20 minutes atleast.

Leave it on the counter.

Heat oil in a non stick pan and add the mustard seeds and curry leave to it. Cover and let fry for a couple of minutes or until the mustard seeds start popping.

Add the chicken pieces with all the marinade and cover and fry on medium-medium low flame for 30-40 minutes or until the fry turns brown. Add the garam masala in the last 5 minutes and stir to combine. Serve with white rice and dal