Chicken Puffs

I made these chicken puffs on Valentine's day as a surprise snack for my hubby. He enjoyed the snack with a cup of hot chai :-)... So didn't want to miss out on penning them down.

Ingredients

1. Boneless Chicken (cut into very tiny pieces) - 200 gms
2. Green chillies finely chopped - 7 pcs
3. Curry leaves - 6
4. Onions finely chopped
5. Ginger garlic paste - 1 tsp
6. Cumin powder - 1 tsp
7. Coriander powder - 1 tsp
8. Salt to taste
9. Turmeric powder - 1 tsp
10. Olive Oil
11. Pastry sheets


Method
In a frying pan heat 3 tbsp of olive oil. Add curry leaves till they splutter. Add green chillies, onions and fry for about 3 minutes. To this add the chicken and toss well along with ginger garlic paste, cumin and coriander powder, turmeric and salt. Fry till the chicken is well cooked. Remove from heat and set aside.

Preheat the oven at 350 degrees.
Place pastry sheets on the platform. Cut them into required sizes and stuff them with chicken and place in baking tray. Brush the puffs with olive oil. Bake them for 15 minutes and enjoy them hot hot!!

Pepper Chicken

This makes a nice spicy chicken curry that goes well with rice or breads. I have been preparing this dish for quiet some time now and all my friends love this dish and tend to ask for it again and again. I am sure you would also love to try this delicacy.

The method is as follows:

Ingredients:

Marination

1. Chicken

2. Yogurt

3. Ginger garlic paste

4. Pepper powder

5. Salt

6. Turmeric

For Frying

1. Green chillies

2. Curry leaves

3. Onions (finely chop in 1/2 moon shape)

4. Oil

5. Coriander leaves

Method

1. In a large bowl mix the chicken with yogurt, ginger garlic paste, turmeric, pepper powder and salt and set aside for 30 – 45 mins. The longer they are marinated the better they taste.

2. Heat a pan with oil. Add curry leaves and green chillies. After 5 seconds add the chopped onions with a sprinkle of salt and sauté well till they are transparent.

3. Now add the marinated chicken and mix well. Leave it on medium flame and keep mixing occasionally. Do not mix too often, as the chicken pieces tend to break with frequent mixing. Continue this till the liquid in the mixture reduces to almost 3/4^ththe level in the pan.

4. When we almost have the chicken coated with the curry consistency or in a semi dry state we can add the chopped coriander leaves for garnishing.

5. The dish is ready to serve with rice or rotis.

Methi Chicken

The secret ingredient in this dish is fresh methi leaves. They give that extra great flavor when added to chicken and taste awesome. This recipe was given to me by my mom who is an expert in cooking especially non-vegetarian dishes. 


I by default prepare this item during most of our social gatherings and all our indian friends love it so far... 
I hope you'll would like it too :-)

Ingredients:

1. Chicken 750 lb

2. Fresh Methi leaves 1 ½ cup (finely chopped)

3. Ginger garlic paste 2 tsp

4. Bay leaves 2

5. Cloves 2

6. Cinnamon 1

7. Onions 2 medium sized (finely chopped)

8. Tomatoes 1 large (finely chopped)

9. Coriander leaves (finely chopped)

10. Curry leaves

11. Turmeric powder

12. Red chili powder 1 tbsp

13. Coriander powder ½ tbsp

14. Salt

15. Oil

Method

1. In a pan, heat some oil and add bay leaves, cloves and cinnamon. After 5 seconds add the curry leaves and chopped onions. Sprinkle some salt and sauté them well until golden brown.

2. Now add turmeric and ginger garlic paste. Sauté them well, now add the chili and coriander powder. When you get a nice aroma add in the chicken with some salt.

3. Mix the chicken well with the masala. Let it cook for sometime around 5 minutes on medium heat. Now you add the methi leaves and mix well.

4. Let the chicken cook. When it is almost half cooked you add in the tomatoes and stir once. Leave the pan closed on medium flame for sometime. Frequent stirring would result in breaking the chicken pieces. 

5. You would get a thick consistency with the tomato mixed well with the other ingredients. If you find it too thick then you can add ½ cup water and let the curry boil well.

6. Once the chicken is cooked sprinkle some coriander leaves over and it is ready to serve. It goes well with plain rice and ghee rice, also with parathas, rotis and breads.