Lemon Saffron Chicken (Curry)

Okays, so this post will be strictly a recipe:

Serves 2.

Ingredients:

Chicken breast fillets (boneless) 500 gm

2 large Onions

5 Green chillies

1 Tomato or 2 table spoon Tomato puree

2 table spoons Curd/Yogurt

1 Lemon

Ginger paste 1 teaspoon

Garlic paste 2 teaspoon

Cumin seeds, Mustard seeds, Fennel Seeds, Red Chili Powder, Turmeric Powder, and Salt; all as per taste (Note, no Coriander powder has been used)

Chicken Masala (any brand) as per taste

6 Saffron threads

4 Cardamoms

Cooking oil 4 tablespoons

Preparation:

Marinate the chicken pieces in paste of lemon juice, curd, turmeric powder, red chili powder, salt, chicken masala, saffron, cardamoms (powder it if possible, and use the outer covering as well) and set aside for 30 minutes.

Shred the onion, tomato and green chillies into small pieces.

In a pot, heat the oil and add the cumin, mustard and fennel seeds. Stir till light brown. Then add the green chillies and stir fry for 3 more minutes. Add the onions, and deep fry till the onions turn golden brown. Add the ginger garlic paste, and tomatoes, and fry for another 10 minutes. Keep frying the mixture, till the oil separates. Add marinated chicken, and fry for a good half hour or till the oil separates from the chicken as well. Add water to make a curry of suitable density. Check the taste for salt and chicken masala. Add more if necessary. Boil till the chicken becomes tender. A tip here, if you have fried the mixture well, the pieces of onion and tomato should not be individually identifiable in the gravy.

Voila, your chicken is ready to be served with chapati or rice.

Happy eating.

©  ©

 

EggVeg Ginger Garlic Maggie Noodles

Wondering what those street vendors do to a simple packet of Maggi Noodles to make it so tasty? Thanks to Google, little experimentation and this web page, I unlocked the secret to a yummy plate of Maggi Noodles. I call them EggVeg Ginger Garlic Maggi Noodles!!

Here is what you need to do:

Step 1. Boil 2 Maggi cakes with 1.5 sachet of Maggi garnishing. (serves two, increase all other ingredients as per your liking, and proportion)

Step 2. Chop tomatoes, capsicum, and any other vegetables you might have (peas, cabbage, carrot, spring onions etc). Boil an egg or two may be, and slice it into 4 pieces each.

Step 3. Keep some sauces handy. Tomato, soy, chili sauce etc.

Step 4. Prepare garlic and ginger paste. I would suggest to be generous with ginger, but a bit careful with the garlic.

Step 5. Heat some oil in a flat pan. I don’t know how much, but it should be a little more than enough to fry all the chopped vegetables you have.

Step 6. Stir fry the garlic ginger paste in the oil. Add the sliced vegetables, a little salt, some red chili powder and the remaining Maggi garnishing. Add the soy and tomato sauce as per taste. Fry for 5-6 min, and add the eggs in the last.

Step 7. Slow down the heat, and add the boiled noodles into the batter. Mix well. You are ready to go !!

You can view the above pictures numbered with the recipe step here. Enjoy!!

Update on Sept 8, 2008:

This blog (recipe) is now contesting in a Non veg recipe event at Sudeshna’s blog.

© ©