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Chicken Dishes, KOLKATA (2026)

12/09/2024

Chicken 65 is a popular spicy, deep-fried chicken dish from South India, known for its vibrant red color and bold flavors. Here’s a simple step-by-step guide to preparing it.

Ingredients:
- 500g boneless chicken (cut into bite-sized pieces)
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 egg (optional, for binding)
- 2 tbsp cornflour
- 2 tbsp rice flour
- Salt to taste
- Juice of 1 lemon
- Curry leaves (a handful)
- 2-3 green chilies (slit)
- Oil for frying
- Red food color (optional, for the signature color)

Marinade and Preparation:
1. Marinate the Chicken: In a bowl, mix ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, salt, lemon juice, and a few drops of food color (optional). Add the chicken pieces and coat them well. Let it marinate for at least 30 minutes (preferably 1-2 hours for better flavor).

2. Prepare the Coating: After marinating, add cornflour, rice flour, and egg (optional) to the marinated chicken. This helps create a crispy coating.

3. Fry the Chicken: Heat oil in a deep pan. Once hot, fry the chicken pieces in batches until they turn golden brown and crispy. Drain excess oil by placing them on paper towels.

4. Temper with Curry Leaves and Green Chilies: In a separate pan, heat a tablespoon of oil. Add curry leaves and slit green chilies, and sauté until fragrant. Toss the fried chicken in this mix to coat it with extra flavor.

Serving:
Garnish with fresh coriander leaves and serve hot with lemon wedges. Chicken 65 is often enjoyed as an appetizer or snack.

08/09/2024

Discover the Richness of Chicken Korma!

Chicken Korma is a beloved dish in Indian cuisine, known for its rich, creamy texture and aromatic flavors. Originating from the Mughal kitchens, this dish has become a staple in Indian households and restaurants. Here's an overview of Chicken Korma in the Indian context:

Cultural Background

- Mughal Influence: Chicken Korma has its roots in Mughlai cuisine, a style of cooking that combines Indian spices with Persian influences. It was traditionally prepared for royals and is still considered a luxurious dish due to its rich ingredients like nuts, yogurt, and cream.

- Popularity Across India: While Korma is more prevalent in Northern India, it is enjoyed across the country, with slight regional variations in spices and cooking techniques. It is a common feature at special occasions like weddings, festivals, and family gatherings.

Key Ingredients:

- Chicken: Bone-in or boneless chicken is typically used, marinated in yogurt and spices.
- Yogurt & Cream: These form the base of the sauce, giving Korma its signature creamy texture.
- Spices: The flavor comes from a mix of whole spices like cardamom, cinnamon, and cloves, as well as ground spices like cumin, coriander, and turmeric.
- Nuts: Almonds or cashews are often blended into the sauce, adding richness.
- Ghee: Traditionally, ghee (clarified butter) is used for cooking, enhancing the dish's richness.

Preparation Method:

1. Marination: The chicken is marinated in a mixture of yogurt, garlic, ginger, and spices to tenderize the meat and infuse it with flavor.
2. Cooking: Onions, garlic, and ginger are sautéed in ghee until golden. Spices are added, followed by the chicken, which is cooked until it absorbs the flavors.
3. Creamy Sauce: A paste made from almonds or cashews is blended with yogurt and added to the chicken, creating a thick, creamy sauce.
4. Simmering: The Korma is left to simmer until the chicken is fully cooked and the flavors meld together.
5. Garnishing: The dish is finished with garam masala, saffron, and fresh cilantro, adding an aromatic touch.

Serving and Accompaniments:

- With Naan or Rice: Chicken Korma is usually served with naan, roti, or steamed basmati rice, allowing you to soak up the creamy sauce.

- Festive Occasions: In India, Chicken Korma is often prepared for special occasions like Eid, Diwali, or family celebrations, symbolizing a festive and indulgent meal.

Variations:

- Regional Tweaks: Some regions may add tomatoes or coconut milk, especially in Southern India, to adapt the dish to local tastes.
- Vegetarian Korma: Variations with paneer or vegetables are also popular, using the same rich sauce base.

In India, Chicken Korma represents more than just a meal—it's a celebration of heritage, spices, and the joy of cooking. Its luxurious flavors have made it a favorite among generations, blending tradition with the rich diversity of Indian cuisine.

07/09/2024

Ultimate Chicken Tikka Step by Step Guide!

**Chicken Tikka** is a popular Indian dish made by marinating chicken pieces in a blend of spices and yogurt, then grilling them to perfection. Here's a step-by-step guide to prepare Chicken Tikka in India:

Ingredients:
- 500g boneless chicken (cut into bite-sized pieces)
- 1 cup yogurt (thick, hung curd preferred)
- 2 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp vegetable oil (or mustard oil for an authentic touch)
- 1 tsp red chili powder (adjust to taste)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chaat masala
- 1 tsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- Skewers (if grilling)
- Fresh coriander and lemon wedges (for garnishing)

Preparation:

1. **Prepare the Marinade**:
- In a large mixing bowl, combine the thick yogurt, ginger-garlic paste, lemon juice, and vegetable oil.
- Add red chili powder, cumin powder, coriander powder, garam masala, turmeric powder, chaat masala, kasuri methi, and salt to the yogurt mixture. Mix everything thoroughly to form a smooth paste.

2. **Marinate the Chicken**:
- Add the chicken pieces to the marinade, ensuring each piece is well-coated.
- Cover the bowl and let it marinate in the refrigerator for at least 1-2 hours (for the best flavor, marinate overnight).

3. **Cooking Options**:
- **Grill/Barbecue Method**: Preheat your grill. Thread the marinated chicken onto skewers. Grill the chicken over medium heat, turning occasionally, until the chicken is cooked through and has a nice char (about 15-20 minutes).
- **Tandoor Method**: If you have access to a tandoor (traditional clay oven), cook the chicken at a high temperature for 8-10 minutes until charred and smoky.
- **Oven Method**: Preheat your oven to 200°C (400°F). Place the chicken pieces on a baking tray lined with foil and bake for 20-25 minutes, turning once midway. For extra char, finish with a few minutes under the broiler.

4. **Serving**:
- Once cooked, sprinkle a little chaat masala over the chicken for extra flavor.
- Garnish with fresh coriander leaves and serve with lemon wedges.

Accompaniments:
Chicken Tikka is typically served with green chutney (coriander-mint chutney), sliced onions, and naan or tandoori roti.

This flavorful, smoky dish is a favorite in Indian cuisine, perfect as an appetizer or even a main course!

07/09/2024

Chicken Malaikari is a rich and flavorful Bengali dish made with chicken and coconut milk, a true delicacy from the Indian state of West Bengal. Here's the detailed cooking procedure, as typically done in India:

Ingredients:
- Chicken (bone-in pieces): 500g
- Coconut milk: 1 cup (freshly made or canned)
- Onion: 2 large (thinly sliced)
- Garlic: 4-5 cloves (minced)
- Ginger: 1-inch piece (grated)
- Green chilies: 3-4 (slit lengthwise)
- Turmeric powder: 1 tsp
- Red chili powder: 1 tsp
- Garam masala powder: 1/2 tsp
- Cinnamon stick: 1 small piece
- Green cardamom: 3-4
- Cloves: 3-4
- Bay leaf: 1
- Mustard oil or ghee: 3-4 tbsp
- Salt: to taste
- Sugar: 1/2 tsp (optional)
- Fresh coriander (for garnishing)

---

Cooking Procedure:

Step 1: **Marinate the Chicken**
1. In a bowl, mix the chicken pieces with **turmeric powder**, **red chili powder**, and a little **salt**. Add a tablespoon of **mustard oil** to the marinade.
2. Let the chicken marinate for at least **30 minutes** (or longer if possible) to absorb the flavors.

Step 2: **Fry the Onions and Aromatics**
1. Heat **mustard oil** or **ghee** in a deep pan or kadhai. Once the oil is hot, add a **bay leaf**, **cinnamon stick**, **cardamom**, and **cloves**.
2. Add the **sliced onions** and sauté until they turn **golden brown**.
3. Add the minced **garlic** and grated **ginger**, cooking for 2-3 minutes until the raw smell disappears.

Step 3: **Cook the Chicken**
1. Add the marinated chicken pieces to the pan. Sear the chicken on medium heat until the pieces turn golden and are partly cooked, about 7-8 minutes.
2. Stir in the **green chilies** at this stage for extra flavor.

Step 4: **Simmer with Coconut Milk**
1. Once the chicken is well-seared, lower the heat and pour in the **coconut milk**. Stir gently to combine the coconut milk with the chicken and spices.
2. Add salt and a pinch of **sugar** (optional) to balance the flavors.
3. Let the chicken simmer in the coconut milk on low heat for 15-20 minutes. Stir occasionally and let the sauce thicken.

Step 5: **Finishing Touches**
1. Once the chicken is cooked through and the curry has a rich, creamy texture, add a little **garam masala powder** for fragrance.
2. Taste and adjust seasoning if needed.

Step 6: **Garnish and Serve**
1. Garnish the Chicken Malaikari with freshly chopped **coriander leaves** and a few more slit **green chilies** for presentation.
2. Serve hot with **basmati rice**, **jeera rice**, or **paratha**.

---

Tips:
- **Mustard oil** gives an authentic flavor, but you can use ghee or vegetable oil if you prefer a milder taste.
- For a **richer version**, you can add a tablespoon of **cashew paste** or a little fresh cream along with the coconut milk.
- Adjust the **spice level** by adding more or fewer chilies as per your taste.

This traditional method preserves the creamy texture and distinct flavors of Bengali cuisine.

12/08/2020

Griddled Chicken, Broad Bean And Rocket Pizza Recipe

Ingredients:

2 x 145g packs pizza base mix
1 lemon, zested and juiced
300g pack chicken breasts, thinly sliced
2 tbsp olive oil, plus extra for greasing
150g broad beans, defrosted if frozen
250g ricotta
2 tbsp pesto
20g rocket leaves, to serve

11/08/2020

Pesto Chicken Soup Recipe

Ingredients:

2 reduced-salt chicken stock cubes, made up to 1ltr
1 onion, finely sliced
2 chicken breasts
400g tin butter beans in water
1 tbsp green pesto, plus 4 tsp to serve
100g baby spinach
grated Parmesan, to serve (optional)

10/08/2020

Thai Red Curry Recipe

Ingredients:

1 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
5cm piece ginger, grated
1 lemongrass stalk, bashed with a rolling pin
5 tbsp Thai red curry paste
1 red pepper, deseeded and diced
4 skinless chicken breasts, cut into chunks
125ml light coconut milk
½ chicken stock cube (to make 75ml stock)
150g pack sugarsnap peas
½ tbsp fish sauce
15g fresh coriander, roughly chopped
steamed rice, to serve

09/08/2020

Creamy Chicken, Tomato And Chorizo Pasta Bake Recipe

Ingredients:

300g dried rigatoni or penne
100g chorizo, chopped
2 garlic cloves, crushed
3 chicken breasts, cut into chunks
400g tin Tesco Finest cherry tomatoes
400g tin chopped tomatoes
2 tsp dried oregano
30g fresh basil, torn
75g light soft cheese
3 tbsp grated Parmesan cheese
150g mozzarella cheese, finely chopped

08/08/2020

Griddled Lemon Chicken With Cauliflower Recipe

Ingredients:

1 small cauliflower, separated into small florets
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp olive oil
450g sweet potatoes, peeled and cut into chunks
300g pack chicken breast fillets
1 lemon, zested and juiced
1 red chilli, seeded and finely chopped
15g mint, leaves finely chopped
k**b of butter
10g sage, leaves chopped

07/08/2020

Chicken Traybake With Vine Tomatoes And Courgettes Recipe

Ingredients:

300g baking potatoes, scrubbed, halved lengthways and cut into 1cm half-moons
500g courgettes, halved lengthways and cut into 1cm half-moons
220g green beans, trimmed
4 chicken breasts
220g pack cherry tomatoes on the vine, separated into 4 vines
1 large lemon, zested and juiced
1 tbsp olive oil
200ml chicken stock, made with 1 cube

06/08/2020

Crunchy Chicken Goujons With Carrot 'Fries' Recipe

Ingredients:

3 tbsp plain flour
1 ½ tsp smoked paprika, plus extra for sprinkling
2 eggs
150g rice snaps or krispies, lightly crushed
600g chicken breasts, cut into 1 cm strips
1½ tbsp olive oil
600g carrots, peeled and cut into thin 'fries'
350g frozen sliced green beans
100g low-fat Greek-style yogurt
½ lemon, juiced

Chicken Dishes

12/09/2024

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07/09/2024

07/09/2024

12/08/2020

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