Chicken Triple Schezwan Rice

I take pride to present a fantastic TRIPLE TREAT CHICKEN SCHEZWAN RICE exclusively for my discerning viewers! 
My viewers always expect something exciting and newer recipes. So I show you guys, this heavenly tasty CHICKEN TRIPLE SCHEZWAN RICE. 
Please watch till end, since the secret of this recipe unfolds every moment! 
It's get even better when you make this dish yourself, following my recipe and share me your views! Happy cooking!

Serving - 2

Ingredients - 

Minced chicken - 200 gm 

Boiled Basmati rice - 2 cup

Boiled Noodles - 2 cup

Carrot - 1 medium sized

Bell pepper - 1 medium sized

French beans - 8 to 10

Spring garlic - 4 to 6

Broccoli - 10 to 12 small pieces

Green peas - 100 gm

Onion chopped - 2 cup

Schezwan Sauce - 1 tsp

Tomato Sauce - 1 tbsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Garam Masala powder - 1/2 tsp

White Pepper Powder - 1/2 tea spoon

Vinegar - 1 table spoon

Oil - 3 table spoon

Salt - To taste 

Noodles dried - 100 grams 

For garnishing - 

Fine chopped Green Spring garlic

Method - 
1. Heat oil in a pan. Add minced chicken, salt to taste, 1/2 tsp coriander powder,1/2 tsp cumin powder. Stir & Fry keep aside.
2. Heat a pan. Add 3 tbsp veg oil, chopped onion, broccoli, carrot, bean. Saute a little.
3. Next add green peas, chopped bell pepper. Stir & fry all these.
4. Add fried chicken. Add spices - 1/2 tsp garam masala powder, 1/2 tsp pepper powder, 1 tsp Schezwan sauce, 1 tbsp tomato sauce, salt to taste. Stir, mix and cook well.
5. After cooking chicken and vegetables, add boiled noodles and rice. Mix and cook for 5-6 minutes. Add chopped spring green garlic.
6. Boil Dried Noodles. Deep fry to make a crisp noodles chunk. keep aside.
7. Take 2 eggs. Make an omelette with one egg. Make an egg-poach with another egg.
8. Take a serving plate. Place egg omelette. Put Schezwan rice over it. Garnish with spring garlic. Break crisp noodle chunk and sprinkle over the rice. Place poached egg at the top.
9. Your CHICKEN TRIPLE SCHEZWAN RICE is ready to serve!

See More - 
Baby Corn Manchurian 
Schezwan Sauce 

Schezwan Broccoli

CHICKEN CHAAP RECIPE | Restaurant style Royal Chicken Chaap

Legendary Indian Film making Maestro Satyajit Ray was very fond of this dish! Nawab of Awadh was deported to Kolkata by British. He brought many discerning cuisines with him that made Kolkata a hub for Royal dishes! Till today Kolkata boasts of many famous, World class Shahi dishes.
Today I present one of the finest Mughlai Dishes, CHICKEN CHAAP! Follow the recipe and give yourself a Royal treat! 
See Video below

Chicken Chaap Ingredients

Ingredients:

800 gm Chicken( cut into large pieces)

1 tbsp Roasted Gram Flour (Satoo) 1 tsp Coriander Powder 1 tsp cumin powder 1 tsp dry red chili powder 1 tsp Shahi Garam Masala Powder 1 tbsp Cashew nut paste 1 tbsp Poppy seed paste 1 tbsp Fennel(mouri) paste 1 tbsp garlic paste 150 gm Yogurt 2 big onion (chopped) 1 big Tomato (Puree) 1 tbsp kewra water 1/2 gm saffron 1/2 tsp Ginger paste

For Shahi Garam Masala Powder -  Green Cardamom cloves cinnamon Shahi Jeera  White Pepper  Mace Kebab Chini  Nutmeg  Dry roast all these spices a little and blend to make Shahi Garam Masala powder.

For seasoning -  2 whole cardamom  4-5 whole cloves 3-4 whole cinnamon sticks 2-3 Bay leaves Oil: 200 ml Ghee: 1 tbsp Salt and sugar to taste

Marinated Raw Chicken

Shahi Garam Masala Ingredients

Method - 

Marinate the chicken pieces. Since the chicken pieces are large, I made gash so that spices get well marinated.

Now add garlic paste, ginger paste, red chili powder and whisked yogurt, squeeze half lemon juice then mix well. Finally add little salt, mix and keep marinated the chicken for 3-4 hrs.

Put 2 tbsp Ghee (clarified butter) on hot pan. After ghee melts, add cinnamon, cardamom, clove and bay leaf for seasoning. Stir a little, then add finely chopped onion.

Now add one by one, coriander powder, cumin powder,  cashew nut paste,  tomato puree. Mix thoroughly. After cooking 2/3 minutes, add poppy seeds paste and roasted gram flour (satoo).

Many people use onion paste, but when this gravy is little coarse, then it tastes more beautiful, so I always prefer chopped onion in CHICKEN CHAAP.

Add Kewra water soaked saffron.Mix well with curry.

Now add marinated chicken pieces. 

Since the chicken is marinated with salt, while add salt in this dish, be careful about its quantity.

Add 1 tbsp fennel seed paste, 1 tsp Shahi Garam Masala Powder.

Now mix all these spices with chicken. Keep stirring  and cook in very low flame for about 12-15 min.

When fat oozes out of the gravy and chicken gets tender Then you know your Chicken Chaap is ready! 

Serve hot with Biryani, Naan, rotis/Chappatis or Rice.

Chicken Chaap Getting Cooked

See Video here

More Chicken Recipes 
Murgh Mussallam
Goanese Chicken Xacuti
Chicken Biryani

MURGH MUSSALAM । মুর্গ মুসল্লম - গোটা মুরগি দিয়ে বানানো মুর্গ মুসল্লম রেসিপি

(For English Text click here)

শাহী খানার আয়োজন সম্পূর্ণই হয় না এই আস্ত চিকেনের রেসিপি মূর্গ মুসল্লম না খেলে!
এই খানা কেবল দেখতেই সুন্দর, তাই নয়! এটা একটা ঐতিহাসিক পদ! মহম্মদ বিন তুঘলক থেকে অযোধ্যার নবাবদের অতি প্রিয় ছিল এই পদ!
বহুদিনই এই পদ ছিল সাধারণ মানুষের নাগালের বাইরে! এখন আপনি নিজেই বাড়িতে বানিয়ে ফেলুন এই ঐতিহাসিক শাহী মুর্গ মুসল্লম!
আমি, ধাপে ধাপে, এই রেসিপি কেমন করে বানাবেন সেটা তুলে দিলাম! নীচের ভিডিও টা দেখতে ভুলবেন না!
(For English Text click here)

কী কী লাগবে -
Ingredients
   For Marination
  1500 gm - Whole Chicken (skin off)
   2 tbsp - Ginger-Garlic Paste
   1 tbsp - Lemon Juice
   2 tsp - Red Chili Powder
   1/4 tsp - Pepper Powder
   1/2 tsp - Turmeric Powder
   1/2 tsp - Salt

   For Roast and Grind
   1 tbsp - Coriander Seeds
   1 tsp - Cumin Seeds
   2 inch - Cinnamon
   2 - Green Cardamom
   4 - Cloves/Lung
   1/4 tsp - Grated Nutmeg/Jayaphala
   1 Medium - Mace/Javitri
   1 - Black Cardamom/Moti Elachi
 
   For Curry
   8/12 - Almonds
   10/12 - Cashews
   1 tbsp poppy seeds
   2 Large - Onion (or 2 cups chopped)
   1 Large - Tomato
   4 - Slit Green Chilies
   4 tbsp - Oil or Ghee
   2 tsp - Ginger-Garlic Paste
   1 tsp - Red Chili Powder (use more if required)
   2 tbsp - Chopped Mint Leaves
   2-3 Cups - Water
   To Taste - Salt

একটা আস্ত চিকেন চমৎকার মশলাদার গ্রেভিতে রান্না করে তারপর ধীরে ধীরে সেই চিকেনের টুকরো মুখে দিলেই মিলিয়ে যাবে জিভের মধ্যে - এই রান্নাটা (কঠিন, কিন্তু অসাধ্য নয়) খাওয়ার পর যে শাহী মেজাজ পাবেন তার মধ্যেই পাবেন এই রেসিপির সার্থকতা!

আসুন দেখে নিই কীভাবে বানাবেন -
(For English Text click here)

আস্ত চিকেন ধুয়ে পরিস্কার করে নিন।
Marination এর জন্য যে মশলাগুলো দেওয়া আছে, সেগুলো মাখিয়ে ঘণ্টা দুয়েক ম্যারিনেট করে রাখুন।
পোস্ত, আমন্ড, কাজু একসাথে একটু গরম তাওয়ায় সেঁকে নিন। তারপর একটু জল মিশিয়ে ব্লেন্ড করে একটা পেস্ট বানিয়ে রাখুন!

এবার Roast and Grind অংশে যে মশলাগুলো দেওয়া আছে সেগুলো ব্লেন্ড করে (পিষে নিয়ে) একটা গুঁড়ো মশলা বানিয়ে নিন।

এবার কড়াইতে তেল গরম করে পেঁয়াজ, রসুন লালচে করে ভেজে নিন। মিশিয়ে দিন, আদা-রসুন বাটা, টমাটো কুঁচো। হলুদ আর লঙ্কা গুঁড়ো মিশিয়ে, নেড়ে চেড়ে একটা মসৃণ পেস্ট বানিয়ে ফেলুন।

এরপর পোস্ত-কাজু-আমন্ড বাদামের পেস্ট টা মিশিয়ে দিন। সামান্য একটু জল দেবেন, যাতে মশলাগুলো পুড়ে না যায়। দইটা ফেটিয়ে নিয়ে মিশিয়ে নাড়তে থাকুন যতক্ষন না মশলা থেকে তেল বেরিয়ে আসছে।
তেল বেরিয়ে এলে ২০০-২৫০ মিলি জল ঢেলে গুঁড়ো মশলা (Roast and Grind অংশে যে মশলাগুলো দেওয়া আছে) মিশিয়ে নেড়েচেড়ে রান্না করুন প্রায় তিন মিনিট।

এবার ম্যারিনেট করা চিকেন এই গ্রেভিতে ডুবিয়ে, ঢিমে আঁচে প্রায় ৩০-৩৫ মিনিট রান্না করুন। কড়াইতে চিকেন দেবার সময় ব্রেস্ট বা বুকের দিকটা প্রথমে প্যানের চাতালে দিন। ওইদিকে বেশী মাংস থাকে, তাই ভাল সিদ্ধ হয়ে যাবে। ৫-৭ মিনিট অন্তর চিকেন টা ঘুরিয়ে ফিরিয়ে দিন, না হলে সবদিক ভাল করে রান্না হবে না। আর চিকেনের উপর হাতা করে গ্রেভিটা মাখিয়ে দিন প্রতিবারই।
মিনিট পনেরো পর চিকেন টা পুরো উল্টে দিন। বুকের দিকটা উপরে আর পিঠের দিকটা প্যানের
চাতালে। একই ভাবে চিকেনের উপর হাতা করে গ্রেভিটা মাখিয়ে দিন।

গ্রেভি যখন ঘন হয়ে আসবে বুঝবেন আপনার চিকেন রান্না প্রস্তুত!

গোলমরিচ গুঁড়ো, মৌরী গুঁড়ো আর বেরেস্তা ছড়িয়ে পরিবেশন করুন!
(For English Text click here)

আরও চিকেন রেসিপি দেখুন - 
চিলি চিকেন 
গোয়ানীজ চিকেন জাকুতি 
চিকেন মোমো 
চিকেন বিরিয়ানী 

MURGH CHICKEN MUSSALAM - INDIAN CLASSIC DISH

Historian and scholar Ibn Battuta wrote, this was the favorite dish of Delhi Sultan Muhammad Bin Tughlaq. 
Nawbabs of Awadh were famous for their discerning tastes. They were also fond of this dish. Over many centuries, this MURGH CHICKEN MUSALLAM was considered a dish which only Royals and affluent people could afford.
Thankfully, those days are gone! Now, everyone could afford this classic Indian cuisine. Moreover, this is very much possible now that you could make this awesome recipe at your home! So I, want to share with you the step by step guide of this exquisite Indian dish!
(বাংলায় দেখতে এখানে click করুন)

Idea behind eating Murgh Chicken Musallam is, the whole chicken, nicely cooked in spicy gravy - served in your plate. Then cut the chicken into bite size pieces and put in your mouth to taste the nice curry and tender Chicken meat with your favorite rice, biryani, roti, naan, paratha etc!
(বাংলায় দেখতে এখানে click করুন)

Ingredients - 

   For Marination
  1500 gms - Whole Chicken (skin off)
   2 tbsp - Ginger-Garlic Paste
   1 tbsp - Lemon Juice
   2 tsp - Red Chili Powder
   1/4 tsp - Pepper Powder
   1/2 tsp - Turmeric Powder
   1/2 tsp - Salt

   For Roast and Grind
   1 tbsp - Coriander Seeds
   1 tsp - Cumin Seeds
   2 inch - Cinnamon
   2 - Green Cardamom
   4 - Cloves/Lung
   1/4 tsp - Grated Nutmeg/Jayaphala
   1 Medium - Mace/Javitri
   1 - Black Cardamom/Moti Elachi
   
   For Curry
   8/12 - Almonds
   10/12 - Cashews or 1 tbsp poppy seeds
   2 Large - Onion (or 2 cups chopped)
   1 Large - Tomato
   4 - Slit Green Chilies
   4 tbsp - Oil or Ghee
   2 tsp - Ginger-Garlic Paste
   1 tsp - Red Chili Powder (use more if required)
   2 tbsp - Chopped Mint Leaves
   2-3 Cups - Water
   To Taste - Salt

Method:
   
   Take the whole chicken and wash well. Marinate with all the ingredients listed under 'For Marination' and marinate for 30 mins or you can marinate for 3-4 hours too. Grind Almonds, cashew nuts and poppy seeds into smooth paste using 1-2 tbsp water if required, keep aside. You may also soak and peel almonds before grinding. I didn't peel almonds, as I like it.

   Meanwhile dry roast all the ingredients listed under 'For Roast and Grind' until light brown or aromatic, allow to cool and grind into powder, I kept slightly coarse, not much though.
   
   Also peel and roughly chop onion, heat 2-3 tsp oil in a pan or wok add onion pieces, garlic and saute until golden brown. Next add ginger-garlic paste and chopped tomato (you may use tomato puree instead) and saute until onion paste leaves oil. Mix and Mash all to make a fine paste. Add turmeric powder, dry red chili powder. Cook well. 
  Now add, almond-cashew-poppy seeds paste. Add very little water to avoid burnt of the masala. Cook for about a minute. Then add whisked yogurt. Cook till this mixture leaves oil. Then add 200-250 ml water and 1/2 tsp Garam masala powder. stir and mix.
  Add marinated chicken. First, put the breast side down, on pan. Breast side got much meat so it will get nice cooked. Mix well with gravy, and cook for 30-35 mins in medium to slow flame, stir in intervals.

  Do one more thing. Take spoonful gravy from pan and pour over the chicken in intervals. This will help the chicken to absorb and cook well with gravy. After 15 minutes or so, turn over the chicken and repeat the process. 
   Cook until gravy becomes thick and oil starts to float. 
   Check the tenderness of your chicken. Sprinkle 1 tsp pepper powder and 1 tsp roasted fennel powder for nice aroma and taste. Many people like coriander leave, so if you like, add chopped coriander leaves. Then off flame.
   Murgh-Chicken-Musallam Dish is ready to serve!
(বাংলায় দেখতে এখানে click করুন)

More Chicken recipes 
Chicken Xacuti
Chili Chicken
Chicken Thupka

Dhaba Style Punjabi PALAK PANEER

Whenever I go for long drive, then at roadside eatery (Dhaba), I must order this dish - any season, any time of the day! 

It's so delicious that your journey lag will be vanished as soon as you put it in your mouth! My children often, demand it in their plate! 

So, today I wish all my friends should get the recipe of this Punjabi delicacy!

(View Ingredients and recipe below)

Palak Paneer Ingredients

Palak Paneer Ingredients

Thrash and mash the tomatoes

Don't cook it covered, else the nice green color will be vanished!

If the Paneer is fresh, don't fry it. Fresh Paneer tastes very nice.

Dhaba style Punjabi PALAK PANEER

Now enjoy this delicious Dhaba style Punjabi PALAK PANEER with Chapathi, Naan etc!

Ingredients  for Palak Paneer - 

300 gm Paneer (cottage cheese)
500 gm spinach
1 cup onion (chopped)
1 Cup Tomato (chopped)
100 gm fresh cream
50 gm butter
1 tsp Whole Garam Masala (cinnamon, cardamom, clove)
1 tsp Shahi Jeera (caraway seeds)
1 tbsp chopped garlic
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp Kasoori Methi (dry fenugreek leaves)
1 tsp dry red chili powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
3 tbsp vegetables oil

salt to taste

How to make -
First boil the spinach for 4-5 minutes. Don't cover while boiling. If you cover, spinach would get blackish, and dish won't look good.
After boiling the spinach, strain and blend the spinach to make a nice green paste.
Heat 3 tbsp oil in a pan. Add whole Garam Masala (clove, cinnamon, cardamom). Add Shahi Jeera (caraway seeds). Be careful, Shahi Jeera gets very quickly burnt. Turn the flame low. 
Add chopped garlic, onion. Sprinkle little salt to fry the onions faster. Fry the onions little brownish, since it needs to dissolve in the gravy.
Add chopped tomato. This too fry well. Actually, everything in this Dhaba style PALAK PANEER  gravy must be a smooth paste, except the Paneer (cottage cheese). Thrash and mash the tomatoes.
Add one after one, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, dry red chili powder, Kasoori Methi (dry fenugreek leaves). 
Stir and cook well for 2-3 mins. 
Now add spinach paste. Mix well with rest. Spinach is very tender vegetables, so cook in very slow flame, else it would get burnt. 
When oil comes out on the surface of the gravy add Garam Masala powder and Paneer blocks. 
If the Paneer is fresh, don't fry it. Fresh Paneer tastes very nice. Please remember, don't cook it covered, else the nice green color will be vanished!
Now add fresh cream. Adding cream is optional. But I always prefer to add cream, since it enhance the taste of this dish.
Add one cube butter before serve!

Now enjoy this delicious Dhaba style Punjabi PALAK PANEER with Chapathi, Naan etc!

More PANEER Recipes - 

Paneer Butter Masala
Paneer Pasanda
Paneer Samosa

Baby Corn Manchurian Recipe

Those who are connoisseur of good food, never ignore this fusion recipe. Corn is a very healthy vegetable and some simple innovation made it more lucrative and delicious recipe.
People across the globe love the aroma and taste of this dish BABY CORN MANCHURIAN. Make it today at home for your family! 

Tasty Veg Recipes

Vegetarian Hakka Noodles <> Paneer Pasand <> Eggplant with Mustard

White Lily Stem in Poppy Paste <> Chana Masala

Delicious Fish Recipes

Loitta Macher Jhura <> Lau Chingri <> Mandeli Fish Curry

Chingri Macher Mung Dal <> Macher Muro Diye Dal

How to make BABY CORN MANCHURIAN - 
First, cut Baby corns into halves. 
Make a mix with corn flour, salt to taste, peppercorn powder, dry red chili powder, 1/2 tsp garlic paste, 1/2 tsp ginger paste.
Add water and make a thicker batter. Add vinegar and soy sauce.
Coat the corns in the batter and deep fry.
Heat 2 tbsp oil in a pan. Add chopped onion,chopped tomatoes, bell pepper
toss and fry.
Add garlic and ginger paste, mix well.
Add dry red chili powder, chopped green chilies,chopped spring onion, vinegar, soy sauce
salt to taste. Mix and cook well. 
Add peppercorn powder. 
Now, dissolve corn flour in water and pour. Let it boil for 4-5 minutes
Cook a little till it thicken, add fried baby corns.
Mix well with gravy.
Your BABY CORN MANCHURIAN is ready to serve!

See below the ingredients.

Ingredients for Baby Corn Manchurian - 
250 gm Baby Corn (cut into half)
150 gm onion (squarely sliced)
50 gm Bell pepper (squarely sliced)
100 gm tomato (squarely sliced)
100 gm spring onion
2 tsp white vinegar
2 tsp soy sauce
5 tbsp corn flour
1 tsp peppercorn powder
2 tbsp White oil (for gravy)
150 ml water (for gravy)
150 ml White oil (for corn fry)
salt to taste
1 tsp dry red chili powder
2 tsp garlic paste
2 tsp ginger paste
4-5 green chili

More Exciting Recipes -
River Shad Fish in Mustard Gravy
Bombil Fish Fry
Famous Bengali Fish Recipes
Delicious Fish Finger

Chicken Xacuti - Authentic Goanese Chicken Dish

Goanese Chicken Recipe - Chicken Xacuti

India's western state Goa has huge influence of Portuguese culture since it was Portuguese colony till 1961. 
Goan cuisine too has Portuguese influence. It's very amazing one could taste foreign recipe in an Indian state!
Today I present such an exquisite Goanese dish, which is of Portuguese origin! CHICKEN XACUTI [sha-koo-ti]! 
Don't miss this wonderful recipe! 

Ingredients - 
500 gm Chicken

1 tsp Kashmiri Red Chili powder
1 tsp Corriander Seed
1 tsp Sesame Seed (til)

1 tsp Cumin Seed
1/2 tsp Fenugreek Seeds
1/2 tsp Peppercorn
1 tsp Poppy Seed
1 tsp Fennel Seed
1 tsp Tumeric powder
1 cup Coconut scraped
2 inch Ginger
8 cloves of Garlic
4 Onion sliced
3 tsp Tamarind pulp
2-3 dry red chilies
Whole Garam Masala
clove, Cinnamon, Mace, Cardamom 

Salt to taste

Method - 
First dry roast all these spices 
1 tsp Fennel Seed
1/2 tsp Fenugreek Seeds
1 tsp Cumin Seed
1 tsp Corriander Seed
1 tsp Sesame Seed (til)
1/2 tsp peppercorn
1 tsp poppy seed
2-3 dry red chilies
Whole Garam Masala
clove, Cinnamon, Mace, Cardamom
After dry roast, blend all these together and make a fine powder spice.

Marinate the chicken with salt and turmeric powder for 15 minutes.

Now, heat oil in a pan, saute chopped onions a little. Next add chopped ginger and garlic. Cook for 2-3 minutes. Now add scrapped coconut. cook till coconut gets brownish. 
Put this into a blender and make a fine smooth Xacuti paste.

Now, add 1 tbsp oil in pan. After oil getting hot, add marinated chicken. Cook chicken for 5 minutes. Add 1 cup water. Add Xacuti paste. Mix well, then cover it and cook for another 8-10 minutes.
After 8-10 minutes, open the cover, add ground spice powder, Dry chili powder, 1/4 tsp nutmeg powder. 
Here you could add coconut milk if you wish, but I personally prefer it without coconut milk. 
Cover and cook for another 4-5 minutes.
Then, open cover, add tamarind pulp, mix well. 
Put on cover for just two-three minutes to blend all the aromas with each other. 
After two minutes open the cover and serve hot!

See More Chicken Dishes -
Chicken Vindaloo
Chicken Tikka Roll (frankie)
Chicken Noodles
Chicken Momo
Chicken Biryani
Chicken Uttapam