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Chicken Salami

Winters are here, cravings (late night or mid day) have begun and I bring you all a very easy homemade Chicken Salami. This Salami is free from preservatives of any kind and made from fresh herbs with a few spices resting on your kitchen shelves.

Chicken Salami can be used in salads, rolls, sandwiches, pizzas or eaten as it is. Jugnu has recently become a big fan and has been eating salami to complete his protein intake with a smile. Lets quickly check the ingredients:

Ingredients for Chicken Salami

  1. Chicken Breast – 300 gms (I prefer breast because of its high protein value, thighs work well too, but yes it must be boneless.
  2. Onion – 1/2 (or one small)
  3. Garlic Powder – 1 tbsp
  4. Black Pepper – 1 tbsp
  5. Salt – 1 tbsp (or as per your taste)
  6. Red chilli powder – 1/2 tbsp
  7. Green Chilli – 1 or 2
  8. Mint leaves – 1/2 cup
  9. Coriander leaves – 1/2 cup
  10. Butter – 1 tbsp (optional)

Method of preparation Chicken Salami

  1. Wash the chicken and tap it with a kitchen towel to remove excess water, let it dry a bit and cut into cubes.
  2. Put all the above ingredients and chicken cubes into a food processor (or mixer) to mince the meat. It will turn into a dough like consistency. Make sure the machine CAN mince meats. πŸ™‚
  3. Divide the dough into two or more parts (depending on the pan to be used).
  4. Take a thick aluminum sheet (or double layer the normal one) and roll one part of the dough into the sheet and roll into a toffee. (This step is very important, because the toffee must be sealed carefully as it has to be dipped in the boiling water).
  5. Make two or three toffee rolls of the same.
  6. Take a deep vessel or pan and let it come to a boil.
  7. Add the toffee rolls into the vessel, put the gas to medium low flame and cover the lid. Let it boil/cook for 30 minutes.
  8. Take the toffee rolls out and let it cool down at room temperature (for atleast 45 minutes – 2 hours)
  9. Carefully remove the aluminium toffee layer and check the log of chicken salami.
  10. Cut into thin slices and enjoy.

The salami can be also grilled (once cut into slices) or saute in pan to get an extra crunch.
JUGNI’s TIP – Extra grilling might dry out the juices.

Lastly, it tastes like heaven when dipped in coriander mint chutney. 😁

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Chicken curry in 40 mins

Chicken curry is as popular as Butter Chicken but the former is a healthier version to enjoy Indian flavours. My friend from India is a die hard fan of my dish and she definitely is the inspiration behind this blogpost. πŸ™‚
Chicken curry as the name says is chicken cooked with various spices in a tomato-onion paste. I understand this might look tough and a lot to take in, but, keeping all the spices in front of you while preparing would make it super easy.

No marination needed. No butter. No cream. Just a pinch of Maggie Masala.

Jugni’s Magic

Lets quickly list out the Ingredients for Chicken Curry:

  • Chicken boneless – 450 gms
  • Olive oil – 2 tbsp
  • Bay leaf – 2 (small or 1 big)
  • Cloves – 3
  • Pepper corns 7-8
  • Green cardamom – 2
  • Ginger – Garlic paste – 1 tbsp
  • Salt – 2 tsp (as per taste)
  • Red chilli powder – 1 tbsp
  • Coriander powder – 2 tbsp
  • Turmeric – 1 tbsp
  • Cumin Powder – 1 tbsp
  • Magic Maggie Masala – 1/2 tsp
  • Water – as needed (1 cup)
  • Tomatoes – 2 big (3 small)
  • Onion – 2 big (3 small)
  • Make separate pastes for onion and tomato by grinding and blending them in a mixer grinder.

Preparation of Chicken Curry

  1. Heat a deep pan and put oil into it (medium high heat).
  2. Add bay leaves, cloves, pepper corns and cardamom, and give a stir for a minute.
  3. Then add onion paste and ginger garlic paste, and keep stirring until the paste reduces to half. It might take 5 minutes.
  4. Then add all the dry masalas except salt and Maggie masala, i.e. red chilli powder, coriander powder, cumin powder and turmeric. If you see that the mixture is very dry, splash some water (1-2 tbsp).
    Jugni’s tip – while adding dry masalas, put the gas to minimum to avoid burning the spices.
  5. Then add tomato paste and stir it continuously for about 12 minutes (or until it leaves the oil on sides).
    I generally put a reminder for 12-13 minutes on my google home πŸ˜‰ and stir in between. It saves my energy. ❀️
  6. Then add 1/2-1 cup of water and let it blend with the onion tomato curry. You can cover the pan with the lid for a minute.
    Jugni’s tip – Make sure the water doesn’t float above the curry, it should blend well and become a paste.
  7. Then add 1.5-2 inch size chicken blocks, I used chicken breast here. Mix it well and add water if you want more curry. I generally add 1/2 cup more to enjoy it with rice. Also add salt at this time.
  8. After mixing the chicken well in the curry, cover the lid, set the gas on low flame and let it cook for 18-20 mins. Stir 3-4 times in between.
    PATIENCE IS THE KEY here ❀️.
  9. Finally add the Maggie magic masala and garnish it with coriander leaves.

This dish can be enjoyed with roti, naan, white rice or biryani. The flavours from all the spices blend so well when it is cooked patiently πŸ™‚ If you like spicy, add some green chillies or you can also try Jugni’s fav Green Chutney.

This Chicken Curry is currently on the stove in my kitchen and Jugnu is hovering around waiting for lunch. πŸ˜„

Let me know if you like the recipe, by hitting the like button, and share it with your loved ones.

Flying Away
Jugni!

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Dal Makhani

Dal Makhani (kali dal) or Urad lentil is one of the widely cherished, full of flavors lentils. While I was learning and trying various Indian dishes at home, Dal Makhani was amongst the few of my favourites. Coming from a punjabi north Indian family, I have always had dal makhani as the go-to dish, and I had to learn the best way to cook it.
A big thank you to Kunal Kapur for his easy and amazing recipe, to make a restaurant-style Dal Makhani. (I have included a link to his youtube video below).

Ingredients for Dal Makhani

  • Urad daal – 100 gms
  • Salt as per taste – 1.5 tbsp
  • Kashmiri Red chili powder – 2 tbsp
  • Butter – 1 tbsp (optional) (JUGNI’s Tip – I added butter at the end to enhance the flavour, but to make it a super rich, you can add butter and cream)
  • Olive oil – 2 tbsp
  • Garlic pods – chopped – 3 tbsp
  • Ginger garlic paste – 1.5 tbsp
  • Kasuri methi – crushed – 1/2 tsp
  • Water (as per the requirement)

Preparation for Dal Makhani

  • Soak the dal overnight or for at-least 8 hours.
  • Get rid of the soaked water and rub your hands in the wet dal, rub the dal against each other to see the green colour.
  • Add dal and 1 tbsp salt to the pressure cooker, add water around 1.5 cups (water should be 1.5 inches above dal level).
  • Let it cook on low medium flame for 25 mins (around 6-7 whistles).
  • In a deep pan, add some oil.
  • On medium flame, add ginger garlic paste and make sure not to burn it while cooking.
  • After that add red chilli powder and mix it well for a minute.
  • Add freshly pureed tomatoes to the pan and cook it for around 10 minutes (until oil leaves on the side).
  • Add pressure cooked dal (remove excess water from the dal) into the pan and mix well. (don’t worry about the dal being dried up, you will add more water in the cooking process).
  • Keep the gas on low medium flame and cook for around 20 minutes. You might need to add water in between to maintain consistency, but don’t overdo it :). Also add salt as per your taste.
  • Finally, add some butter and let it melt down in the dal. Such a heaven to see that ❀️.

SECOND TADKA for the Dal Makhani

  1. Take another smaller pan, add 1/2 tbsp oil.
  2. Add chopped garlic (3-4 garlic pods) into it. Keep the gas on low flame and let the chopped garlic go brown.
  3. Add more chilli powder if you prefer spicy.
  4. Pour the mixture on top of the dal makhani.
  5. Add a pinch of kasuri methi (crushed in palms).
  6. Mix well and enjoy.
  7. You can add cream on the final product to enhance richness, I avoided it πŸ™‚ to cut down lil bit of extra calories.
Dal Makhani

This Dal Makhani has become my star dish of every dinner / lunch party and I get lotsa praises every-time I cook it.
Dal Makhani can be enjoyed with any type of rice, naan, roti or bread, but the best combination is Dal Makhani and butter naan. You will surely see 2 hearts in the eyes of those eating (like I see in Jugnu’s). Haha, I can’t stop laughing mentioning this in the blog. πŸ˜‚

You can also add kidney beans in the dal to make it more interesting, Jugnu doesn’t prefer that way, so I skip it, but its a great add on. πŸ™‚
Jugnu keeps its separate, dal makhani and Rajma masala are two different heavens for him. I love my dramatic Jugnu. hah!πŸ˜‚

Let me know if you like my recipe by hitting the like button. Also, share it with your friends and family on social media.

Flying away
Jugni.

Star dish right there-Dal Makhani
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Thai Chicken Green Curry

During this lockdown when Jugnu and I were craving for some rich, restaurant style food, especially Thai cuisine, we thought of trying it on our own. And without any exaggeration, this Thai Chicken Green Curry has become one of my most wonderful creations (haha I like to pat myself on the back for all the effort I’ve been putting in cooking).

One of the most popular Asian dish, Thai Chicken Green Curry is amazingly delicious and easy to prepare. Thanks to the readymade curry pastes available in the grocery stores, it has become so easy to relish different types of cuisines these days. I now stock my fridge with Yellow Thai Curry paste, Red curry paste, Panang curry paste and Massaman curry paste, at all times.

Ingredients for Thai Chicken Green Curry

  • Koh Thai green paste – 1.5 tbsp
  • 1 tbsp olive oil and coconut oil
  • a few cloves of garlic (not mandatory)
  • 1 sliced onion
  • 1 sliced bell pepper
  • 100 gms sliced mushrooms
  • 250 gms chicken cubes
  • Salt and pepper as per taste
  • 2 whole green onions (white and green)
  • 150 ml coconut milk
  • peanuts / cashews (not mandatory)

Preparation of Thai Chicken Green Curry

  1. Take a pan and saute chicken cubes (for 5 minutes on medium flame) with some salt and pepper and a few drops of olive oil. Place them aside.
  2. Take another deep pan and add coconut oil. Put the gas on medium flame and let the oil melt (if it’s hard).
  3. Add Koh Thai paste and sautΓ©e it for 30 seconds.
  4. Add all the veggies (except green onion) & chicken, and saute it for 5 minutes on low medium flame. Cover the lid and keep stirring in between.
    JUGNI’s tip – you can add chilli paste or garlic pepper at this point if you want the curry to be spicy. πŸ”₯
  5. Then add coconut milk, keep it on low medium flame, and let the veggies and chicken soak in the milk.
  6. Add chopped white part of green onion to the pan, cover with lid, and let it cook with the rest for 8-9 minutes.
  7. After that garnish the curry with the green part of the green onion and switch the gas off.
  8. Cover the pan with lid and let it stay for another 10 minutes.
  9. Enjoy with steamed white or cumin rice.

You can start the curry preparation by roasting garlic. I didn’t use in my recipe because I enjoy the flavours from the paste. But if you are a fan of garlic, add some of it.

Also, you can add peanuts (chopped or raw) when you add green onions, to enhance the flavour, but it can be avoided.

Jugni’s Tips –

1. Add as many veggies as you like, carrots, peas, beans, zuchini, squash, bok choy, broccoli, spinach etc.
2. Add water to adjust the consistency as per your liking.
3. Make sure you cook the curry on low medium heat, as the milk can get curdled.
4. Add a few drops of lime on the final dish to add a tangy flavour.
5. If you like a combination of coconut milk and coriander, this is heaven for you, just add coriander leaves on the final product. I don’t mix both because of my silly taste buds. πŸ™‚
6. You can also add lemon grass if you like.

I came a few querries which I though could be useful for you guys as well:

  1. Can you cook and store Green curry in advance?
    – Well, I would recommend to prepare it fresh everytime, as it is so easy to prepare, or you can refrigerate it for 2 days.
  2. Is the Thai Chicken Green curry sweet in taste?
    – Yes, according to my taste buds, it is kind of sweet due to coconut milk. You can add chilli paste to make it spicy.
  3. Only steamed rice goes with Thai Chicken Green curry?
    – NO, NO, NO. Its totally depends on your taste and likings. It is surely preferred with steamed sticky rice, but you can also enjoy it noodles, cumin rice or even Indian naan (or tortilla). Jugnu loves it with Naan.

I never knew coconut milk could do wonders with the food, I was never a big fan of coconut, but now I love it.
Let me know by hitting the thumbs up button if you like the recipe and do share it with your friends.

Flying (with my chicken wings) Away
Jugni

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Home-made Tandoori Chicken Recipe

Tandoori Chicken or Tandoori Chicken Tikka, the names are itself so tempting. Well, during these quarantine days, my Jugnu and I have been trying a lot of new dishes like Sponge Rasgulla, Aalo Poori etc. But we thought now is the time to shed some of those extra pounds we gained, so here’s presenting a delicious and easiest protein based meal for you all.

As you know I (jugni) always prefer to do things in a simplified manner, so I came out with this amazing recipe (after 8 tryouts) of Tandoori Chicken with blast of flavours and a few ingredients resting in your kitchen.

Homemade Tandoori Chicken

How to make Tandoori Chicken – Marinate–Grill/bake–Eat. It couldn’t get more simpler.

Here is the list of ingredients for Marinating Tandoori Chicken:

  • Half chicken (400-500gms) – boneless and or with bones – your choice.
  • 4 tablespoon yogurt or curd.
  • one tablespoon each
    • Garam Masala
    • Cumin Powder
    • Salt (jugni uses himalayan pink salt)
    • Red Chilli Powder
    • Coriander Powder
    • Ginger Garlic Paste
    • Kasuri Methi
    • Kitchen King
    • 1/2 tablespoon Turmeric
  • 2 tablespoon Besan (chickpea flour)
  • half lime
  • 1and 1/2 mustard oilJugni’s magical tip for smokey flavor.

Marinate by mixing all the spices in yogurt and add chicken in a bowl. Cover it with a lid and let it rest in your fridge for at-least 6 hours. My jugnu sometimes does it overnight too.

Next steps – either grill on gas stove on medium high (10 mins each side), or air fry 170 degree celsius for 40-45 mins, or bake in oven at 180 degree celsius for 40 minutes (switch sides after 20 mins. πŸ™‚ and enjoy the final product with some mint coriander chutney.

Jugni’s Special Tip – While marinating, use only mustard oil, no other oil would bring the smokey flavour as mustard.

For the first time, we have Jugnu’s TipSprinkle lemon and chat masala on the final product, Tandoori Chicken. I totally rely on Jugnu’s recommendations because he brings out the finger licking taste of my creations.

If you like this finger licking dish, do let me know by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. πŸ™‚

Flying Away
Jugni!