Chicken Haleem

                                         

Chicken Haleem

 

Ingredients

Chicken mince/ keema 250-300 grm

Broken Wheat

Green cardamoms 3-4

Cloves 5-6

Cinnamon 1 inch stick

Javitri - 1/2 teaspoon

Bay leaves 2

Cumin seeds 1 teaspoon

Onions sliced 3 medium

Ginger paste 2 tablespoon

Garlic paste 2 tablespoon

Split green gram with skin (chilkewali moong dal),soaked 100 grm

Split Bengal gram (chana dal) soaked 100 grm

Broken wheat (dalia/lapsi) soaked 100 grm

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Black peper  1/2 teaspoon

Salt to taste & Sugar 1 teaspoon

Garam masala powder 1/2 teaspoon

Fresh coriander leaves chopped 2-3 tablespoons

Fresh mint leaves hand torn 10-12

Ghee- 250 gm

 

Method

First boil all the grains together with lots of water, add salt. When the grains become tender and mushy switch off the woven and blend it with hand blender.

Now heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds Javitri and onions and sauté till light brown.

Add ginger paste, garlic paste and continue to sauté. Add chana dal, moong dal and dalia and stir.

Add turmeric powder and red chili powder and mix. Add half a cup of water and sauté for two to three minutes. Add chicken Minch/ keema and salt and stir it till oil come out. Add four cups water and let it come to a boil. Add garam masala powder, coriander leaves and mint leaves.

Stir and cover. Cook on medium heat till done. Remove the bay leaves. Blend it lightly using a hand blender and garnish with fried onion and serve hot with paratha or any flavored rice.

Chicken Chaap

                                                   

Chicken Chaap

Ingredients:

750 gms chicken meat

½  cup oil
200 grms  Hung Curd

1 tsp Grated Ginger

3 tblsp curshed garlic  

1 ½ tsp Mace Powder

1 tsp Black pepper powder

3 tblsp green chillies paste
1 tbsp Red Chili powder

Saffron strand 8-10, rubbed and dissolve in 2-3 tbsp of warm milk

1-2 tsp Lime Juice

½ cup Poppy seeds

Salt to taste

1/3  cup Sugar

1 Tablespoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)

¼ Teaspoon Nutmeg & Mess Powder (Joyetree,Jaifal)

1 Teaspoon Kewra Water

2-3 Drops Mitha Attar

 Methods:

Marination:

At first, clean the Chicken and then make some Slits (a long narrow cut) on it.

Then marinate the chicken with all the Marinated items listed above for at least 3-4 hours in refrigerator.

Cooking: Heat a cooking pan in medium flame and put Ghee, Vegetable Oil. Add fried onion Paste (see notes), Ginger & Garlic Paste, stir them well for 5 mins.

Then put some salt, sugar, red chili powder, turmeric powder and mix them well.

Now add the marinated chicken along with the extra marinated mixture into the pan and cook for 5 mins.

Reduce the flame to low-medium and let the chicken be slow cooked for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned.

Once the chicken is cooked, add ¼ Teaspoon Garam Masala powder,1/4 Teaspoon Nutmeg & Mess powder,1 Teaspoon Kewra Water,1/4 Teaspoon Rose Water, and at last 2-3 drops of Mitha Attar.

Now your yummy and spicy “Chicken Chaap” is ready, serve it with Biriyani/Pulao/Naan or you can also serve it with plain white rice.

Notes

Fried Onion Paste - Cut the Onion in dice shape and fry it in oil with low-medium heat. Once they are transparent blend them in the mixture to make a paste.

This recipe would require more oil/ghee, you can drain excess oil at the end.

Use only ghee to make this more tasty.