Garlic butter rice and Lemon chicken

Recently, I have been drooling and dreaming about all those butter recipes I surf online. I blame the harmones :P I was checking out garlic bread and guess what popped out? Why not try something similar with rice? And here is the delicious result! :)

Garlic butter rice 
Ingredients: (Serves 1, cook time - 15 minutes)
Garlic - chopped 1 1/2 tablespoon
Salted butter - 1 tablespoon
Scallions/ Spring Onion leaves - 1 tablespoon chopped
Chicken broth - 400 ml OR Maggi Chicken broth powder - 1 cube
Basmathi rice - 250 gm

Soak the rice in water for 10 minutes. Meanwhile mealt the butter in a pan (prefer a pan with a lid).
Add th chopped garlic to it and sauté it in low flame so that you dont burn it. After 2 minutes add the chopped onion leaves and saute it for 3 more minutes. Now add the chicken broth or 400 ml of water. If its water, add the maggi chicken broth powder cube to it and let it dissolve in high flame. Taste it to check salt. A little salty a lot better. Now add tge stained rice and close cook it for 10 minutes in medium flame. Remember we are donr going to drain it at the end to if you feel like the water is not observed completely by the end of 10 minutes, open it inbetween and stir it one or twice. Ideally for this measurement the water will be observed completely. At the end stir it and slowly spread it inside the pan so that they dont stick to each other. The butter added earlier not adds to the flavour, but also makes sure that the rice is not sticky. Don’t you feel the aroma yet? :)

Lemon chicken 
Ingredients: (Serves 1, cook time - 10 minutes)
Boneless chicken - 100 gm diced
Pepper - 1 teaspoon
Salt  as needed
Lemon juice - 1 teaspoon
Chopped coriander - 1 teaspoon
Oil - 1 tablespoon

Heat the oil in the pan and saute the chicken cubes for 3 minutes. Now add salt and pepper. Stir it well so that the chicken pieces get coated. Close cook it for a minute. Add a little water and lemon juice to it. Stir well and close cook it for it for 5 minutes in high flame. Once ypu see the water kind of forming a thick layer around the pieces add corriander and give it a final stir. There you go! :)

Serve them hot side by side and let the food do the talking :)

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Tangy Chicken Curry

What makes you more happy than a perfectly cooked dish? Well, mostly there isn’t any but at times repairing a messed up dish and finally getting an awesome new dish out of it! Especially when you want to get the best of two recipes and end up with a kitchen disaster at 2 PM, all you are left with is the option to resurrect the leftover. But all those who wander are not lost right? :)

I wanted to try Punjabi  dhabba style chicken curry but didn’t like the tomatoes in the recipe so trued to replace it with curd. 

Ingredients:

Onions - 3 finely chopped 

Curd - 500 ml (thick, I used Milky Mist)

Butter - 2 tablespoons 

Dry Red chilly - 3 

Cinnamon- 1 inch

Cardamom- 1

Clove - 2

Dry methi leaves- 1 tablespoon 

Ginger garlic paste - 1 tablespoon 

Lemon juice - Squeeze 1 and a half lemon

Coriander leaves - 2 tablespoons chopped

Chicken - 300 gm (bonesless the better)

Turmeric powder - 1 teaspoon 

Garam masala- 1 teaspoon

Coriander powder- 1 tablespoon 

Cumin powder - 1 teaspoon 

Chilly powder- 2 teaspoons ( + as required)

Salt - 2 teaspoons ( + as required )

Oil - 2 tablespoons 

Method:

Heat the kadai. Melt the butter and oil. Add cardamom, cloves, cinnamon, red chillies and let them splutter. Once its done add onions and fry them with little salt. Wait until they are golden brown and then add ginger garlic paste. Stir them until the raw smell is no more. Now add curd to it and stir them well. Leave it a minute and then add turmeric powder, garam masala, cumin powder, coriander power, chilli powder and salt. Stir them all so well and close cook it for 5 minutes. You will see the curd blending in with all the spices and changing texture. Add the methi leaves and mix it well.

Dice the chicken pieces so that the flavour will be absorbed all within. Add the small pieces of chicken and stir them. If you see that the chicken pieces are not coated with the masala add a little water and let them boil in the open kadai for 10 minutes so that the raw chicken smell changes. Add the lemon juice to it and mix it well. Check for salt and spices. Once everything kind of tastes correct, close cook it for 15 minutes. Stir it often in between so that they dont settle at the bottom. Finally garnish it with corriander before serving.

Unlike dhahi chicken or the dhabba style chicken, you will find that this curry tastes sour and tangy in addition to the spicy flavour. It goes very well with rotis or plain briyani. 

Until the next experiment... 😊

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