Chicken Korma (Chicken in yogurt sauce)

                                        

Serves 3-4

Marination 1-2 hours

prep & cook time 1 hour

 Ingredients:

Marinate

1 whole chicken cut in small or 6 chicken thighs skin removed and cut vertically into 2 pieces

1 tbsp Ginger Garlic Paste

1 tsp chili powder

1 tsp coriander powder

1/2 tsp cumin powder

1 tbsp lime juice

2 tbsp oil

1 1/2 cup yogurt

salt to taste

Ingredients

1/3 cup oil

1/2 tsp cumin

6-8 cloves

1 inch cinnamon stick

4 cardamom

8 -10 pepper corns

1/4 tsp turmeric

1 medium onion chopped fine

2-3 large tomatoes chopped

1 Jalapeno cut in large circles

salt to taste

Garnish

Chopped cilantro and mint(optional)

Directions

Marinate all ingredients under Marinate for 1 to 2 hours in refrigerator.

Heat oil, add cumin followed by all the whole spices, stir few seconds, make sure not to burn, add onion and cook till transparent.

Add tomatoes, turmeric and salt, cook until tomatoes are mushy. 

Add the marinated chicken and cook on medium to high heat, stirring every few minutes.

After about 5 - 10 minutes you should see enough liquid coming out from marinated chicken (if not add half cup water), at this time set the heat to medium/low and let it cook for 20 minutes. 

Add Jalapenos and continue to cook for another 10 minutes. 

You should see that the oil is separated and chicken is well cooked. Add cilantro mint, remove from heat and let it sit covered for few minutes.

1/2 cup of water will not be needed most of the time. At the end if you think gravy is too watery cook it on high for few minutes, making sure not to burn. 

Enjoy with flavored rice, white/brown rice, naan or roti!!!!

Mutton Dum Biryani -Instant pot

Serves 6

Time 2 hrs (24 hour marination)

 Ingredients:

Marinate

3 lbs Goat leg cut in small pieces

2 tbsp Ginger Garlic Paste

1 cup yogurt

6-8 green chilies slit or 2 Jalapenos cut in quarters

6 cloves

1 inch cinnamon stick

4 cardamoms

8 peppercorns

1 tsp Shahjeera

1 tsp turmeric

2 tbsp lime juice

1/4 cup cilantro chopped

1/2 cup mint chopped

salt to taste

Biryani

4 cups Basmati Rice

4 - 6 cups warm water

1/4 cup oil

2 tbsp Ghee

4 cloves

1 inch cinnamon stick

2 cardamoms

1/4 cup cilantro and mint

salt to taste

Garnish

1 large onion caramelized in a tsp of oil and sprinkle of salt. 

Directions

Marinate all ingredients under Marinate for 24 hours in refrigerator.

Set instantpot on saute and heat 1/4 cup of oil till warm. Add the marinate. 

Cancel Saute mode. Close lid and pressure cook for 12 mins.

Wash the basmati rice till water runs clear and leave it to soak. 

Heat 4 - 6 cups of water, just heat do not boil.

You can caramelize the onion at this time and set aside.

When instantpot naturally releases pressure open lid. You may see good amount of liquid.

Gauge that liquid. With no liquid, you would need 6 cups of water. Reduce water by a cup or two based on the amount liquid you see in the mutton. 

Drain the soaked rice and place on the cooked mutton. 

Add whole spices, cilantro mint and salt. 

Add heated water. 

Add Ghee. 

Do not stir during this process. 

Close lid and pressure cook for 6 mins. 

When pressure is released naturally, gently stir from the bottom.

Move to a serving dish.

Garnish with caramelized onions.

Enjoy!!!!

Chicken Fry (1)

Today’s recipe is one of many chicken fry variations. Ginger and curry leaves add a distinct flavor to this dish.

For Precooking

2 lbs Chicken (with bone or boneless)

1 – 2 tsp of red chili powder (adjust to taste)

½ tsp turmeric

1 tbsp coriander powder

1 tsp cumin powder

1 tbsp oil

Salt to taste

For Saute

1 large onion

2 inches on ginger

8 flakes of garlic

3 springs of curry leaves

6 green chilies slit in halves

4 tbsp oil

Salt to taste

1 ½ tsp of garam masala

Handful of chopped coriander leaves

For Seasoning

½ tsp mustard seeds

½ tsp cumin seeds

1 red chili broken

Mix chicken with chili powder, turmeric, coriander powder, cumin powder, salt, oil and set it on heat. If there is no moisture at all, add very little water (less then ¼ cup). Cook on medium to high heat. Do not slow cook, it makes the chicken hard. Cook until 80% of the moisture is evaporated. Remove from heat and set it aside.

Blend onions, ginger, garlic and curry leaves into a coarse paste. Just pulse it couple times in blender, it should be chunky.

Heat oil in a wide pan, add seasoning, when it starts to splutter add green chilies followed by the chunky onion paste. Add turmeric and salt and sauté until the onions loose the raw smell.

Add chicken and sauté for about 10 minutes on medium heat until it gets a nice golden brown hue.

Add garam masala of your choice, store bought ones like kitchen king or chicken masala are a good option.

Add coriander leaves mix will and remove from heat.

Enjoy it as a side dish to your Indian meal. 

Roasted Catfish

Fish can be roasted in many different ways. Today I chose to keep the ingredients to the minimum and let the taste of the fish take the center stage. Catfish steaks were marinated in ginger garlic paste, red chili powder and lemon juice for two hours. I roasted them in my newly bought cast iron pan. It gave the fish a beautiful golden color and a wonderful roasted flavor.


Ingredients:
6 catfish steaks
2 tsp ginger garlic paste
2 tsp chili powder (adjust to taste)
½ tsp turmeric
1 tbsp lemon juice
Salt to taste

Marinate fish with all the ingredients and leave in the refrigerator for two hours.

Heat pan with 1 – 2 tbsp of oil.

Place fish in the pan and let them roast on medium heat for 5 – 8 minutes.

Gently flip them on to the other side.

Let them cook for another 5 – 8 minutes.

Increase the heat and roast for a minute on each side.

Note: ½ to 1 tsp of garam masala can be added to the marinade to increase the spice level. Coriander powder and cumin powder are other interesting choices.

Scrambled Tilapia

After a very long break, today I am back with an easy to make, nutritious recipe. Steamed and flaked Tilapia fillets are sautéed with onions, ginger garlic and garam masala. Lemon juice and cilantro are added at the end for added flavor and aroma. Kids love this easy to eat boneless fish fry.


Ingredients:

1 lb Tilapia fillets
1 medium onion chopped fine
3 – 4 green chilies (optional)
2 tsp ginger garlic paste
½ tsp garam masala
1 tsp red chili powder (adjust to taste)
½ tsp turmeric
Salt to taste
1 tbsp oil
Juice of one lemon
Cilantro for garnishing

Tampering:

½ tsp mustard
½ tsp cumin
2 red chilies broken
Few curry leaves

Steam fillets in steamer of pressure cooker for 8 minutes. Do not over cook, they should be soft and moist not hard and dry.

In the mean time heat oil in a pan, add tampering, followed by onions and green chilies.

When onions are about half way cooked add turmeric, chili powder, salt and ginger garlic paste.

Transfer the fish fillets from the steamer into a bowl and scramble them with a fork.

Add fish to the pan when onion, ginger and garlic are well cooked. Sauté for 2 minutes and add garam masala.

Sauté for another 2 minutes, and remove from the flame.

Add lemon juice and cilantro.


Scrambled Tilapia tastes wonderful with rice or roti.

Note: Do not let red chili powder and garam masala over power the taste of the fish. Use them scarcely. For fresh garam masala powder 4 cloves, ½ inch cinnamon, 1 tsp poppy seeds, 1 tbsp coriander seeds.

Egg Kheema

Egg is a power house of nutrients, vitamins and minerals. It’s an ingredient in numerous recipes. Egg kheema is one of the many egg curry recipes. Boiled and chopped eggs are simmered in sautéed onions and tomatoes with ginger garlic paste and garam masala.

Ingredients

4 eggs boiled shelled and chopped
1 large onion finely chopped
2 – 3 tomatoes finely chopped
1 tsp ginger garlic paste
½ tsp garam masala
1 tsp chili powder (adjust to taste)
¼ tsp turmeric
Salt to taste
1 tbsp oil

Tampering

½ tsp mustard
½ tsp cumin
Curry leaves

Heat oil in a pan. Add tampering. Add onions and sauté. Add ginger garlic paste and sauté till it looses its raw smell.

Add tomatoes and cook for about 3 – 4 minutes. Add salt, turmeric, chili powder and cook till the tomatoes and mushy.

Add chopped eggs, garam masala and mix well. Simmer for about five minutes till the tastes are well incorporated.

Great side dish for Rice or Roti.

Note: You can prepare this when time is of the essence. Start with boiling the eggs, while they are boiling chop onions and tomatoes. When sautéing onions and tomatoes shell and chop the eggs. This is a quick n easy recipe.

Tilapia Curry

Tilapia is one of the few fishes we eat. I used two medium sized tilapias to make two different dishes, tilapia pulusu (fish in tamarind sauce) and tilapia curry, with a little variation. As you can see in the pictures I used the thick steak like pieces for the pulusu and thin flat pieces for the curry.

Tilapia is simmered in a fine blend of spices, onion and ginger garlic paste along with tamarind sauce for the delicious, spicy and tangy pulusu. Tilapia is cooked in ginger, garlic and onion paste along with spices for the delectable curry.

Tilapia Pulusu

Ingredients
8 – 10 good size fresh tilapia pieces
1 large onion blended
2 tsp ginger garlic paste
2 tsp red chili powder (adjust to taste)
½ tsp turmeric
2 tbsp oil
Walnut sized tamarind
Salt to taste

Garam Masala
6 cloves
1 inch cinnamon
1 tsp poppy seeds
1 cardamom
1 tsp cumin seeds
2 tbsp coriander seeds

Tampering
1 red chili broken
½ tsp mustard
½ tsp cumin
¼ tsp fenugreek
Spring of curry leaves

Blend the ingredients under garam masala into a fine powder.

Soak tamarind in ¼ cup of warm water.

Heat oil in a wide pan. Add tampering, when mustard starts to pop, add onion ginger and garlic paste. Sauté for 4 to 5 minutes.

Add chili powder, turmeric, salt and the garam masala powder. Sauté for couple more minutes on medium heat. Place tilapia pieces next to each other and let them simmer for two minutes. Gently flip each piece and let simmer for two more minutes.

Squeeze about 1 to 1 ½ cups of juice from the soaked tamarind.

Add tamarind juice to the pan. Let it cook for 5 minutes on medium.

Leave it to simmer on low flame for another 15 - 20 minutes.

A mouthwatering tilapia pulusu is ready.



Tilapia curry

Ingredients
1 lb Tilapia pieces
1 large onion blended
2 tsp ginger garlic paste
1 ½ tsp red chili powder (adjust to taste)
¼ tsp turmeric
2 tbsp oil
Salt to taste

Garam Masala
6 cloves
1 inch cinnamon
1 tsp poppy seeds
1 cardamom
1 tsp cumin seeds
2 tbsp coriander seeds

Tampering
1 red chili broken
½ tsp mustard
½ tsp cumin
Spring of curry leaves


Blend the ingredients under garam masala into a fine powder.

Heat oil in a wide pan. Add tampering, when mustard starts to pop, add onion ginger and garlic paste. Sauté for 4 to 5 minutes.

Add chili powder, turmeric, salt and the garam masala powder. Sauté for couple more minutes on medium heat. Place tilapia pieces next to each other and let them simmer for two minutes. Gently flip each piece and let simmer for two more minutes.

If there is enough moisture from the fish let it simmer on low flame for 15 to 20 minutes. Or add ¼ cup of water and let it simmer.

Tilapia curry tastes heavenly when eaten with hot rice.

Tips: Garam Masala can be replaced with ½ to 1 tsp of pre-made masala powder.

Gongura Mutton

Gongura, without which an authentic Andhra meal is considered incomplete, is rarely found here in US. In the last couple of years it is found during summer months in Indian stores. I never pass on gongura if I find it. It is one of my favorite greens. Besides being a rich source of iron and anti oxidants it has a wonderful sour taste.

Gongura mutton is a very popular Andhra recipe. Gongura when cooked with tender mutton, enhances the taste of the mutton to a new degree.


Ingredients:

2 lbs mutton
2 onions chopped
6 – 8 cups of chopped gongura leaves
2 tsp ginger garlic paste
2 tsp red chili powder (adjust to taste)
¼ tsp turmeric
2 tbsp oil
Salt to taste

Garam Masala:

6 cloves
1 inch cinnamon stick
1 tsp poppy seeds
1 tsp cumin seeds
2 cardamoms
4 tsp coriander seeds

Tampering:

½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp fenugreek seeds
1 red chili broken
Curry leaves


Make a fine powder of all the ingredients under garam masala.

In a pressure cooker place mutton, ginger garlic paste, powdered garam masala, red chili powder, turmeric, salt, 1 tbsp of oil and ¼ cup of water.

Pressure cook until the mutton is cooked. Time varies depending on the quality of the mutton.

In a separate pan, heat oil, add tampering, when the mustard starts to pop, add onions and sauté till they are transparent.

Add gongura leaves and sauté for few minutes until the leaves change color and are half cooked.

Now add the pressure cooked mutton to the pan.

Simmer 12 – 15 minutes till the flavors are blended well.

Tastes wonderful with rice or roti.

Spicy Shrimp Curry

This shrimp curry has been a regular dish in my home all my life. It is one of my most favorite dishes. Shrimp are simmered in freshly ground spices, ginger garlic and onion. Tamarind adds the extra zing to an already flavor packed dish. Spice lovers can be generous with chili powder, it complements the shrimp very well.

For this recipe I prefer fresh shell on shrimp to frozen ones. Most of my recipes have freshly ground spices. It may seem tedious to many but if you have a good blender, the couple extra minutes you spend to make fresh masala is well worth it.

This is a great dish for family dinners or when you have company, it is sure to draw many praises

Ingredients:
2 lbs fresh shell on shrimp
1 onion coarsely blend
1 tbsp ginger garlic paste
2 tsp chili powder
1 tsp turmeric
Pulp from lemon sized tamarind ball
3 tbsp oil
Salt to taste

For garam masala:
10 cloves
2 inch cinnamon
1 tsp poppy seeds
1 tsp cumin seeds
2 tbsp coriander seeds

For seasoning:
½ tsp mustard
½ tsp cumin
½ tsp fenugreek
1 red chili
Curry leaves

De shell and de vein the shrimp. Clean them thoroughly.

Place shrimp in a saucepan along with 2 tsp of oil, ½ tsp turmeric, 1 tsp chili powder and 1 tsp salt.

Cook on medium to high flame until the shrimp curl and loose the transparent look. Set it aside.

Grind masala into fine powder, mix it with ginger garlic paste and coarsely blend onion. Set is aside.

Heat the remaining oil in a sauce pan, add seasoning followed by masala ginger garlic and onion. Sauté for 5 to 10 mins until the onion looses its raw smell. Add turmeric, chili powder and salt.

Add the semi cooked shrimp, sauté for few more minutes.

Add tamarind and let it simmer on low heat for 15 to 20 minutes or until the oil separates.

This shrimp curry when eaten with steaming hot rice, each and every bite is a pure joy.

Tips: A tbsp of home made yogurt and tsp of salt can aid you further in cleaning the shrimp.
For grinding the masala start with a clean dry jar, grind dry masala followed by ginger garlic and then onion. The whole process takes just few mintues and you will end up with only one jar to clean. I use sumeet with its smallest jar for this job.

Spicy Chicken Curry

Chicken is highly versatile. I can think of a dozen recipes just off of my head. Today I would like to share the recipe that I often resort to when I yearn for a meal that is close to heart. This is a typical chicken curry made often by mom, grand mother and even my great grand mother.

Chicken is simmered in freshly ground spices along with onion and ginger garlic paste to tantalize your taste buds. Chili powder in the recipe sends the spice level to a higher notch.


Ingredients:
1 whole chicken cut into small pieces (about 2.5 to 3 lbs)
1 large onion coarsely blend
2 tbsp of ginger garlic paste
2 – 3 tsp red chili powder (adjust to taste)
½ tsp turmeric
4 – 6 tbsp oil
Salt to taste

For Garam Masala grind the following into powder
8 – 10 cloves
2” cinnamon
1 tsp poppy seeds
1 tsp cumin seeds
2 tbsp coriander seeds

For seasoning:
1 tsp mustard
1 tsp cumin
½ tsp fenugreek
1 red chili
Curry leaves


Heat oil in a heavy bottomed pan, add seasoning, when mustard starts to splutter add coarsely blend onions and ginger garlic paste. Sauté till the onion looses its raw smell.

Add garam masala, red chili powder, turmeric and salt. Sauté for couple minutes.

Add chicken and sauté on medium heat until the moisture from the chicken comes out.

Simmer covered on low heat for 20 to 25 minutes. Stir occasionally making sure there is enough moisture.

When the oil separates, remove from heat.

A fabulous chicken curry robust with flavor is ready to go with rice or roti.

Tips: This dish is hot, adjust the red chili powder and number of cloves to attain your desired spice level.

Chicken Karahi

Tender pieces of chicken smothered with tangy tomato sauce and garnished with fresh ginger and cilantro melts away in your mouth while tantalizing your taste buds. Jalapenos add a wondrous aroma of peppers and a hint of spice.


Ingredients:
2lbs Chicken preferably with bone, cut into medium size pieces
1 tsp coriander powder
½ tsp pepper
1 tsp chili powder
½ tsp turmeric
Salt to taste
3 tsp lemon juice

4 tbsp oil
1 inch ginger and 1 tsp cumin seeds mashed
2 jalapenos or any other large green chilies cut into large rounds or large strips and deseeded
2 tbsp ginger garlic paste
5 large tomatoes

1 tbsp of ginger chopped into thin long strips
1 tbsp of cilantro finely chopped

Marinate chicken with coriander powder, pepper, chili powder, turmeric, salt and lemon juice for half hour.

Heat oil in a large kadai, add mashed ginger and cumin seeds, sauté for a few seconds.

Add jalapenos sauté for a minute on high flame, do not over cook, jalapenos should not loose shape or color. Remove them into a plate.

Add ginger garlic paste and sauté for a minute.

Add marinated chicken and sauté until the chicken is cooked in its own juices and there is no more moisture left.

Add chopped tomatoes and sauté on relatively high flame until the tomatoes are tender and have coated the chicken well. Make sure to stir gently and not let it burn.

Add fried jalapenos and sauté for another minute.

Turn off the stove and garnish with ginger and cilantro.

Delectable with naan or roti. Can also be a side dish for mildly spiced pulaos and biryanis.

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani! I consider it as the king of all biryanis. Tender pieces of mutton marinated and cooked in fine blend of spices, curd and ginger garlic. Layered between rice with delicate aroma of spices mint and cilantro and steamed to perfection.

There are many versions of this recipe with little variations. I did follow the recipes earlier where you half cook rice, drain the water and then layer rice and mutton in a heavy bottomed vessel stick the lid with dough so that the steam does not escape. I always ended up with many utensils to clean and the job just seemed daunting. I made few changes where all you need is a pressure cooker and a rice cooker. A simplified version of the recipe yet tastes just as fabulous.



For Rice:
4 cups basmati rice
4 cloves
2 cardamoms
2 inch stick of cinnamon
1 tsp shajeera
1 tsp ghee
Handful of mint and coriander leaves
6 – 7 cups of water
Salt to taste

For Mutton:
2 lbs mutton
2 tbsp ginger garlic paste
1 cup curd
1 tsp garam masala *
6 green chilies
2 tsp ghee
2 tbsp oil
Handful of chopped mint and cilantro
Salt to taste

Others:
2 onions sliced and fried till crisp
Saffron or food color mixed in ¼ cup of milk
Handful of chopped mint and cilantro
Juice of one lemon

*for garam masala: 4 cloves, 1 inch cinnamon, 1 tsp poppy seeds, 1 tbsp coriander seeds, 2 cardamoms
Powder them in a coffee grinder.

Marinate mutton along with all the ingredients under For mutton: 2 – 3 hours in the refrigerator.

In a rice cooker add everything under For Rice: and set it on cook.

Place the mutton in a pressure cooker large enough to make the whole biryani.

Pressure cook until the mutton is tender.

Once the rice is cooked spread it to cool and discard the spices.

If the mutton in the pressure cooker has excessive water evaporate a little but make sure there is enough moisture.

Layer rice on top of mutton in 3 to 4 layers with fried onions and fresh mint and cilantro in between the layers.

Also pour a little milk with saffron on each layer.

Dot it with 2 – 3 tsp of ghee on the top.

Pressure cook on low for 20 – 25 minutes.

When ready to serve sprinkle the lemon juice and gently mix the rice and mutton.

This wholesome dish will entice your taste buds without doubt.

Mutton Fry

Growing up in Hyderabad, mutton has been a regular dish in our household. It is not as widely available here in Southern California. Especially few years ago it was available only in some halal stores, or it was just me :) who never found the right places. From the last couple of years we are seeing more of it in asian grocery stores. Though mutton dishes come out delicious, I feel it takes much longer to cook it here than in India.

Ingredients:
2 lbs mutton (goat)
2 tsp chilli powder
½ tsp turmeric
Salt to taste
4 tsp ginger garlic paste
2 tsp oil

Spices to powder:
10 cloves
2 inches cinnamon
1 tsp poppy seeds
1 tsp cumin seeds
4 tsp coriander seeds

For Seasoning:
¼ tsp mustard
¼ tsp cumin
2 red chillies
Curry leaves

For frying:
One onion coarsely blended
½ tsp chilli powder
½ tsp turmeric
Salt to taste
2 tbsp oil

Cilantro to garnish

Powder the spices and add to mutton along with chilli powder, turmeric, salt, oil and ginger garlic paste.

Pressure cook it until the mutton is tender. (You do not need to add water, but depending on your stove and your cooker if needed add ½ cup of water. Cooking time differs depending on the mutton.)

Once the mutton is tender, evaporate the rest of the water on high flame.

Heat oil in a pan, add seasoning, when mustard starts to splutter add coarsely ground onion along with turmeric, chilli powder and salt.

When the onions is more than half way cooked, add the mutton and fry till every thing looks well roasted.

Garnish with cilantro.

Baked Salmon

I am very picky when it comes to eating fish. Back in India I loved fish cooked in spicy gravy. After moving to US the only fish I ever bought was catfish. Over the years I tried couple other fishes but they didn’t appeal to me, so went back to eating only catfish.

I have heard a lot about how healthy salmon is. After hesitating a lot, finally decided to give it a try. Initially I marinated it with Indian tikka masalas along with ginger, garlic and yogurt.

Recently, this Italian seasoning sitting in my pantry made me try this new recipe. I added whatever I felt like adding. The result was a tender moist salmon which became an instant family favorite.



3 one inch thick Salmon steaks
2 tsp Italian herb seasoning
4 tsp grated garlic
1 tsp pepper
2 tsp white vinegar
2 tsp lemon juice
6 tsp extra light olive oil
4 tsp cilantro finely chopped
Salt to taste

Mix all the ingredients and marinate fish in the refrigerator for 2 hours.

Place the salmon in a baking dish and cover it with foil.

Bake it at 350 degrees for 45 mins.

Remove foil and bake for another 10 mins at 450 degrees to evaporate the juices.

Tender and moist salmon with a side of salad or steamed vegetables tastes great.

Sweet and Sour Chicken

For chicken:
1 lb boneless white chicken cut into bite size pieces
2 tsp ginger, garlic and chilli paste
2 tbsp soy sauce
3 tbsp corn flour
1 egg
Salt and pepper
Oil for deep frying

For the sauce:
2 cloves of garlic finely chopped
2 spring onion chopped just the green parts
2 tbsp tomato sauce
2 tbsp soy sauce
2 tbsp white vinegar
2 tsp sugar
2 tsp chilli sauce
2 tsp corn flour
1 tsp oil
Salt and pepper

Marinate chicken with all the ingredients under chicken except corn flour and egg for 2 -3 hours in refrigerator.

Add corn flour and egg to the marinated chicken and mix well. Chicken should be well coated with the batter, add a little water if necessary.

Deep fry chicken, do not over cook. I recommend double frying.

For the Sauce add oil to the sauce pan fry garlic just a little, add all the ingredients except spring onions and corn flour. Add a cup of water and bring it to a boil.

Add corn flour dissolved in water. This makes the sauce thick. Adjust the sauces to taste.

Add the fried chicken pieces and chopped spring onions.

Serve it piping hot with fried rice. :)

Chicken Fried Rice

2 Cups Basmati Rice
3 Eggs
¼ lb Boneless Chiken
½ Cup finely chopped Carrot
½ Cup finely chopped Green Beans
½ Cup finely chopped Spring Onions
3 tsp Ginger, Garlic and Green Chilli Paste
½ tsp Pepper
2 Tbsp Oil
2 Tbsp Butter
Salt to taste
Soy Sauce to Taste

Cook Rice and spread it on a plate to cool so that the grains are separate.

Marinate chicken with a little of ginger, garlic, chilli paste, salt, pepper and soy sauce.

In a kadai add a tsp of oil and on medium flame fry the marinated chicken, stirring continuously for about 5 minutes, remove and set aside.

Add couple tsp of oil and ginger, garlic, chilli paste, salt, pepper and mix them together, to that add eggs and stir continuously until they are set, do not let them over cook, remove and set aside.

Now add the rest of the oil and the rest of ginger, garlic, chilli paste, salt, pepper and all the veggies and stir on high flame, they should be just cooked but still be crisp, now add the chicken and egg and stir for couple more minutes.

To this add rice and butter and stir till the rice is heated through, add salt and soy sauce to taste.

Yummy Chicken Fried Rice is ready!

It goes well with Sweet and Sour chicken which is going to be my next post.