Chicken Gold Coin

I have a colleague who celebrates Chinese New Year.  Every year she make lots of dishes mostly non-vegetarian. One of them was chicken gold coin. She had got few for us to taste, it was yummy.  That’s when I thought that I will try making it at home.  The recipe credit goes to her and Sanjeev Kapoor link. The final product was more than I thought.  It’s a very good starter and   kids love it as evening snacks.

So do try it.

Ingredients

Bread Slice -  12

Minced Chicken – 250gm

Onion – 1 small (finely chopped)

Ginger – 2 tsp (finely chopper

Garlic – 2 tsp finely chopped

Soya sauce – 1tsp

Corn starch – 2tsp

Pepper powder – 1tsp

Green chill – 2 optional (finely chopped)

Egg – 2

Sesame seed – 2 tbsp

Salt to taste

Oil to deep fry

Method

1.           Cut the bread slices into roundels with a round cutter or a kattory(steel bowl) as shown.

2.           Take the minced meat into a bowl.

3.           To this add the soya sauce, onion, ginger, garlic, greem chilli, pepper powder, corn flour, 1 egg, and salt. Mix well to make the filling.

4.           Now in a separate bowl break the second egg, add pinch of salt and 1tsp water and beat it well to make the egg wash.

5.           Take the prepared round bread, lightly brush the egg wash on one side.

6.           On top of this keep a little filling of chicken.

7.           Again brush the egg wash on top of the chicken filling.

8.           Spread sesame seed and press lightly.

9.           Do the same with the other bread roundels

10.      Now refrigerate it for 15 min.

11.      Heat the oil to fry in a wok.

12.      When it is hot to fry, first lower the heat, and then fry the prepared gold coin with the chicken side down for 10 min and turn and fry for 2 min.

13.      Remove from the oil and strain the excess oil.

14.      Chicken gold coin is ready to eat with sauces or dips. 

Hara Murg

This is a recipe which I created to feed my kids some greens along with their favorite chicken. I have used minimal ingredients.  I have only used big /brown cardamom as dry spice in this recipe. So, it has a little sweet flavor, which I like.   My kids loved it, although it was green.  Try it and let me know if your kids enjoyed it.

Ingredients

Big Cardamom – 4

Chicken – 700gm

Spinach leaf – 250gm

Green chilli – 2 or as per your taste

Ginger Garlic paste – 1tsp

Onion – 1 big cut into pieces

Tomato – 2 cut into pieces

Turmeric powder – ½ tsp

Homemade garam masala – ½ tsp

Oil – 2 tbsp

Salt for taste

Method

 1.      Blanch the spinach ( In a big pan boil water sufficient enough to immerse the spinach leaf. Once it is boiling, switch of the heat and immerse the spinach. Cover the pan and let it stand for 5 min. Now drain of the hot water and run the spinach through runningwater)

2.      Heat 1 tbsp oil in a shallow pan (kadhi).

3.      Bring the heat to medium and add the big cardamom; to this add onion and cook till it is nearing light brown.

4.      Now add the ginger garlic paste, sauté it and add tomatoes and slit green chilli. Let it cook till the oil separate but keep steering it in between.

5.      Remove it from heat, transfer it into a bowl and let it cool.

6.      Meanwhile, heat the same pan, add 1 tbsp oil.

7.      To this add the chicken and let it cook in a low heat.  Sprinkle a little salt.

8.      Grind the onion mixture and blanched spinach together with ½ cup water to a paste.

9.      Add this paste to the chicken and sprinkle the garam masala. Check for salt and cover.

10.  Cook for 10 min and the gravy is thick in medium heat.

11.  Now it is ready to eat with chapatti to rice. 

Chicken Pepper Chettenad

This is a chicken made the Chettenad style with pepper as the only ingredient for flavour. There is no other masala put in. It has a thick gravy of curd. There is a little sourness of curd, lemon juice and tomatoes. But a very light recipe.

Ingredient

Marination

1kg – chicken
1cup – thick curd
1tsp – ginger garlic paste
1 ½ tsp – freshly crushed pepper
½ tsp – lime juice

For Gravy

3tbsp – oil
3 - onion finely chopped
1tsp – ginger garlic paste
2 – tomatoes blanched and finely chopped
Salt to taste

For Tempering

1tbsp – oil
2 whole dry red chilly
1 spring of curry leaves

Method

Marination

1.       The chicken should be medium size pieces.

2.       Prepare a marinade with the whipped curd, ginger-garlic paste, crushed pepper and lime juice.

3.       Marinate the chicken with this gravy for about 2 hr.

 

Gravy

4.       Heat the oil in a kadhai

5.       Add the onion and fry over a medium heat till it turns light golden in colour.

6.       Add the ginger-garlic paste and sauté till golden brown.

7.       Add the tomatoes and stir fry till the oil separated.

8.       Add the chicken alongwith the marinade and salt.

9.       Stir for 5 min and add 1 cup of water.

10.    Cover and cook till done.

 

Tempering

11.    Heat the oil in a small frying pan.

12.    Put the whole chilly and curry leaves.

13.    Remove when the chillies turn dark and pour over the chicken.

14.    The gravy should be thick.

Vegetable Chicken Curry

This is a recipe which I make when I am late from work, very tired to cook and don’t want to order from outside, but still want to have a nice dinner. My family likes it and the kids eat their daily dose of veggies.

Ingredients

Chicken - 1kg

Onion – 2
Tomato – 2
Potato – 2
Carrot – 2
Peas – 1 cup
Ginger garlic paste – 1 ½ tsp
Cloves – 3
Big cardamom – 2
Cinnamon stick – 1 inch piece
Bay leaf – 2
Black pepper powder – 2 to 3 tsp
Oil – 1tbsp
Salt as per taste

Method

1.      Cut the onion length wise.  Cut the potato and carrot into big round pieces and the tomatoes into small pieces

2.      Heat oil in a pan and add clove, cardamom, cinnamon and bay leaf. Let it crackle.

3.      Add the onion. Sauté it till it turns slightly pink.

4.      Then add the ginger garlic paste and sauté for 1 min.

5.      Now add the chicken, potato, carrot, peas and tomato.  Mix it well.

6.      Cover and cook  on medium flame for about 10min.  Let it cook in its own water, DO NOT ADD WATER.

7.      Add salt and black pepper, cook in high flame till it is almost dry. 

8.      Serve with Instant garlic bread.

Chicken Dum Biryani

Biryani is one of our family picks.   I like my biryani very simple with minimal masala and oil.  After trying lots of options, this is a recipe I got from one of the blogs (don’t remember the blog name).  With some minor changes, it matches my taste bud and qualifies the appearance test.

A  personal confession I want to make is I like the crappie biryani that is served in our office cafeteria courtesy Krimson café.  And the biryani I long to eat is the one we use to get at our hostel (YWCA, Pune) made by Rasak, all my YMCA friends would agree. I don’t know if it is still served, but in our days Monday dinner was heavenly feast at 8.30pm.

Serves : 4

Ingredients

• Chicken (with bone) : 3/4 kg (washed )
• Onions : 2 (cut lengthwise) (fried deeply)
• Oil : 1/4 cup
• Ghee : 2tbsp
• Basmati Rice : 3 cups (½kg) (washed and soaked for about 20 minutes)
• Coriander Leaves : 1/4 cup
• Mint Leaves : 1/4 cup
• Bay leaves : 1
• Cloves : 2
• Big cardamom - 2
• shah jeera or black cumin : 2 tsp
• saffron : 1 tsp
• Salt as per taste
• Milk : ¼ cup 

 

Marinade Mix :

• Green Chilies : 4 (according to your spice level) (finely chopped)
• Ginger & garlic Paste : 2 tbsp
• Turmeric powder : 1/4 tsp
• Coriander Powder : 1 tbsp
• Salt : as per taste
• Yogurt : 1/2 cup
• Shah jeera or Black cumin seeds : 2 tsp
• Red chili powder : 2 tsp
• Lime juice : 2 tbsp 

To Grind :

• Coriander Leaves : 1/4 cup (chopped finely)
• Mint Leaves :1/2 cup (Chopped Finely )
• Whole Black Pepper / Peppercorns : 7-8
• Bay leaves : 2
• Cloves : 3
• Cinnamon Sticks : 1″
• Green cardamom : 3

Method Of Preparation :

1. Wash and soak the basmati rice for 20 minutes.
2. Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp. A little before it becomes brown. As  it will become crisp and brown when it starts cooling.
3. Wash the cut chicken and drain them and kept it aside.
4. Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finely add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste.
5. Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them.
6. Mix it all together and let it sit for 30 minutes.
7. Boil the water in a heavy bottomed wide vessel and when it comes to a full boil, add some oil, ghee, shah jeera, bay leaves (1), cloves (2), cinnamon ( 1/4 ” ) & salt.
8. When the water comes to full boil add the soaked rice and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).
9. Now carefully drain the rice and keep them aside. ( make sure it’s only half cooked, don’t over cook it )
10. Add the saffron in warm milk and mix it well.
11. Heat a heavy bottomed vessel add some oil, ghee
12. Spread  half the marinated chicken at the bottom.
13. Now add the  half of the cooked (half) rice on top of the chicken, spread some fried onions,some mint leaves, coriander leaves on top of the rice.
14. Pour the saffron water on top of it.
15. Again make the next layer by repeating point 12, 13, 14.
16. You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel.
17. Cook on high heat for 2 – 3 minutes till you see water drops inside the lid.
18. Now completely reduce the heat into medium flame and remove the biryani vessel.
19. Now place a flat heavy bottomed non-stick pan on the heat and allow it to heat. (this will make sure the bottom part doesn’t burn)
20. After that on top of it place the biryani vessel and cook for 30 -35 minutes ( max 45 min) in low flame.
21. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.
22. Now turn it off the heat and remove the vessel.
23. Slowly remove the lid you will see beautifully cooked dum biryani ready for you.