Basil chicken

-
Basil chicken is a variety Thai dish which has got a unique taste. Not all may like this taste because the flavor of basil leaves is different from our normal masala leaves, still it has a unique taste.I made this as a curry but we can make it as a side dish by reducing the quantity of coconut milk and  adding 2 tbsp of cornflour.

Ingredients
  1. Boneless Chicken  -  500 g
  2. Onion - 2 nos (finely chopped )
  3. Garlic - 5 cloves (minced )
  4. Jalapeno peppers - 2 (minced)
  5. Lime juice - 2 tbsp
  6. coriander powder - 1/2 tsp
  7. Black pepper powder - 3/4 tsp
  8. cumin powder - 1/2 tsp
  9. chilli powder - 1/4 tsp
  10. Turmeric powder - 1/2 tsp
  11. Cinnamon powder - 1/2 tsp
  12. Ground Cloves - 1/2 tsp
  13. Cardamom powder - 1/2 tsp
  14. Coconut milk   - 2 cup
  15. Fresh Gingerroot - 1 tbsp
  16. Fresh basil leaves - 3 tbsp
  17. Salt - to taste
  18. Oil - 4 tbsp
Preparation
  1. Take pat dry chicken pieces in a bowl and add salt, lime juice, coriander, cumin, cloves, cinnamon, black pepper, chilli, turmeric, cardamom powder.
  2. Mix well and Keep it in a refrigerator for 2 hours. 
  3. Heat oil in a skillet and add onion, minced garlic and jalapeno pepper.
  4. Cook this on a medium heat for 2 minutes.
  5. Add the marinated chicken pieces and saute it for 3-4 minutes.
  6. Add the coconut milk and close the lid to cook the chicken pieces for 8 -10 minutes.
  7. Add basil leaves, ginger root and cook 2 minutes more to heat through.
  8. Garnish with fresh basil.
  9. Serve hot with steamed rice.

Comments

Post a Comment

Popular posts from this blog

Tangy Chicken Curry

-
Image
Ingredients Chicken - 500 gms Onion - 3 nos Tomato - 2 big Ginger garlic - 2 Tbsp Green chillies - 3 nos Garam Masala - 1 T sp Kashmiri chilli powder - 1 Tbsp Pepper powder - 1 Tsp Coriander powder - 1.5 Tbsp Cardamom, anise, cloves, cinnamon - 1each Salt - to taste Oil - 5 tbsp Preparation Heat 2.5 tbsp of oil in a pan and add sliced onions. when onions becomes translucent, add chopped tomatoes, green chillies & ginger- garlic crushed. When the veggies are partially done, switch off the flame & let it cool. Grind this to a smooth paste. In the same pan, add 2.5 Tbsp of oil and add ground masala. When the oil starts to separates from sides, add all spice powders one by one. Saute till raw smell goes off. Add cleaned chicken pieces and mix well. Pour one glass of water and cook for 25-30 minutes. Tangy chicken curry is ready to be served with chapathi, rice or Naan.
Read more

Bhatura & Chicken Dry Fry

-
Image
You may wonder what combination is this, but believe me it is fantastic. The items in the picture are Bhatura, Chicken masala and chicken dry fry. I used to note Chole Bhature from the Menu of north Indian restaurants. You might have also noticed the same. It is a heavy breakfast served in Punjab, Delhi and nowadays in most of the northern states. Chole Bhature is generally accompanied with curd and is served with onions, carrot / lemon pickle. I had tried  chole Bhature from restaurants several times and was searching for a perfectly light, fluffy bhatura recipe.Much to my surprise,one day I had it from one of our very close family friend Mrs. Lathika Dunsten's home. She is really a wonderful cook. We love to eat whatever she cooks in Trivandrum style, especially the beef roast. I got that perfect recipe of bhatura from her and tried. It is almost close to what i have tasted from her home.As you all know, I am more biased towards non vegetrarian dishes and hence I tried Bhatura
Read more