Sanoli's Kitchen: Non Veg Curry
Showing posts with label Non Veg Curry. Show all posts
Showing posts with label Non Veg Curry. Show all posts

Thursday, June 5, 2014


This is a classic and gorgeour Punjabi dish, usually served as a main course. A spicy and a super delightful Indian style chicken curry which is very flavourful and luscious. The main ingredient is yogurt, chicken slowly cooked in yogurt gravy. Trust me, it is just fabulous!!!


1 Kg Chicken, Cut In Bones (Cleaned and washed)
4 Medium Tomatoes
2 tbsp Finely Chopped Fresh Coriander Leaves (Cilantro)
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 Cup Thick Yogurt (Curd)
1/2 tsp Turmeric Powder
1 tsp Cumin Seeds
1&1/2 tsp Red Chilli Powder (Or as per taste)
1/2 tsp Garam Masala
1 tbsp Dried Fenugreek Leaves (Kasuri Methi)
1 tbsp Coriander Powder
4 tbsp Oil
Salt to taste
2-3 Green Chillies, Cut Into Slits
1 tsp Ginger Julienne
Few Sprigs of Coriander Leaves (Chopped)


Boil tomatoes for 10-15 minutes on medium heat. Let those cool and remove skin. Make puree from these skinless tomatoes and keep it aside.
Heat oil in a wok, when oil is enough hot, add chicken pieces and fry for 6-8 minutes or till chicken turns into golden brown. Remove pieces from the oil and set those aside.
Add cumin seeds followed by ginger-garlic paste on the same oil and saute for 4 minutes till ginger-garlic turns into light brown in colour.
Now add all the dry spices, i.e. turmeric powder, red chilli powder, faram masala, salt and coriander powder in the same oil.
Saute for a minute and then add tomato puree in it. Keep stirring for 4 minutes on medium flame, you can see oil leaves from the spices.
Pour yogurt on it and cook for a while.
Add fried chicken pieces, mix well. Cover and cook for 20 minutes on medium low heat. Add kasuri methi (dried fenugreek leaves), fold well and switch off the heat now.

Garnish with green chillies, julienned ginger and coriander leaves.
Serve warm with naan, paratha, chapati or any rice dish, it is always delicious!!!

Monday, April 21, 2014


So many favourite ingredients and flavours - chicken, cream cheese, garlic and parshley; all things are easy to make a fingerlicking good chicken dish. I explore it in my kitchen, a real delicious and quick recipe, your family will absolutely love it.


1 kg Chicken, Cut into medium sized pieces
1 Whole Lemon (juice)
2 tbsp Garlic Paste
3 tbsp Olive Oil
2 tbsp + 1 tbsp Butter
1 tbsp (hipped) Minced Garlic
3 Medium Onion (chopped)
1 Cup Chopped Tomato
2 tsp Crushed Black Pepper
1 Cup Cream Cheese (I used Mascarpone Cream Cheese)
2 tbsp Dried Parshley
1 tsp Sugar
2-3 tbsp Finely Chopped Cilantro / Coriander Leaves
1 tbsp Chilli Flakes
Salt to taste


Clean and wash chicken pieces. Drain water completely.
Marinate Chicken with garlic paste, lemon juice and salt. Keep it in refrigerator for atleast 1 hour.
Heat 3tbsp olive oil and 2 tbsp butter in a pan / wok. When butter melts completely, add minced garlic and chopped onions in it, fry lightly for 2 minutes.

Add marinated chicken pieces in it and fry well for 12-15 minutes.
Mix tomato and black pepper. Saute chicken and mix everything lightly for 3-4 minutes on medium heat.
Add cream cheese and fold well. Mix parshley, salt and sugar with it. (While adding salt, just keep it in mind that cream cheese also contains salt. Stir lightly.
Sprinkle remaining 1 tbsp butter and cilantro on the top and switch off the heat now.

A real toothsome, fingerlicking good cheesy chicken is ready to serve now. Serve warm with toasted bread, or as a side with pasta, rice or any Indian flat is always yummilicious!!!

Wednesday, April 2, 2014


Here is a Bangladeshi dish, where chicken cooked in thick Chittagong style gravy. This flavourful chicken curry which is not only appealing to the eyes, but also a toothsome dish. Spicy, rich chicken gravy can be paired with vegetable fried rice, rotis, naan, dosa or appam. But I love to pair it with steamed rice me, its yummilicious.


500 gm Chicken with bones (cut into medium sized pieces)
2 Medium Onions (finely sliced)
1 Onion (paste)
6 Cashewnuts (soaked in 2 tbsps warm water and made a paste)
1/2 tsp Whole Coriander Seeds
1/3 Cup Mustard Oil
300 ml warm water
Salt to taste


2 tsp Coriander Seeds
3-4 Dried Whole Red Chillies


2 tsp Garlic Paste
5 Medium Pods of Garlic
1/2 tsp Salt
2 tsp Mustard Oil
Kadai Masala



Dry roast red chillies and coriander seeds. Stir it from time to time until smell fragrant. Then let it semi cool and grind it to a coarse powder.


Clean and wash the chicken. Marinate chicken with all the spices mentioned on the above marination list. Cover and keep it in refrigerator for atleast 1 or 2 hours.

Heat oil in a kadai, add sliced onion and fry till it turns into golden brown. Add onion paste and fry for 8-10 minutes on low to medium heat.

Now add marinated chicken and fry on medium heat for 15-20 minutes or tilloil comes out from the sides. Add salt and keep stirring for 2 minutes.
Add warm water, stir well and cook it covered on low heat for 30-40 minutes or the gravy thicken and chicken is tender. Open the lid now, add cashew paste and coriander seeds. Fold well. Cook for another 2 minutes.

Serve hot with steamed rice.

Thursday, March 6, 2014


I gave an authentic Bengali touch (as I used mustard paste and poppy seeds paste) in regular vegetable chicken. You may use any combo of veggies which are abundantly available in your pantry. This nutritious and delightful dish, featuring chicken, is a great way to incorporated more veggies and less meat into your family's diet. A low fat chicken dish with colourful vegetables, is so simple yet flavourful and sound delicious for ginger, garlic and mustard paste. 


250 gm Boneless Chicken Breast, Cut into 1" Cubes
2 Carrots (roughly chopped)
1 Green Bell Pepper (cubed)
7-8 Florets of a Cauliflower
10-12 French Beans (1" sliced)
6 Broad Beans, Cut into Halves
1 Large Onion (roughly chopped)
2 tbsp Plain Yogurt / Curd
1 Bay Leaf
1/2 tsp Minced Garlic
1 tsp Ginger Paste
1 tbsp Mustard Paste
1 tbsp Poppy Seeds Paste
3 tbsp Oil
2 Green Chilies, Cut into Slits
1/2 tsp Sugar
Salt to taste
1 tbsp Finely Chopped Cilantro For Garnishing


Wash chicken very nicely, marinate chicken with yogurt and little salt, mix well. Set it aside for an hour.
Heat oil in a wok. Fry all vegetables (except onion) seperately. Drain and keep those aside.
Heat remaining oil on the same wok. Add bay leaf, followed by garlic and onion. Fry till onion turns golden brown. Mix marinated chicken and ginger paste with it. Fold well. Fry till chicken leaves oil from the side of wok and the chicken is almost tender.
At this time, add fried vegetables, green chilies and 3/4 cup of warm water in it. Cover and cook on low flame for another 10 minutes. Keep stirring occassionally.
Now add mustard paste, poppy seed paste, sugar and salt in it. Cook for 2 more minutes. Turn off the heat now. Sprinkle coriander leaves on the top. Give a nice stir.
Serve hot with any bread, rice, roti or anything you like.

Sunday, February 9, 2014


Few weeks before, I seen this recipe in a Bengali Magazine, but made few changes according to my tastebuds. Trust me, it is very delicious with hot phulkas or steamed rice. Just tryout, it will be one of your favourite items.


250 gm Mutton Liver (goat liver)
500 gm Onion Greens
1 Medium Onion (finely chopped)
1 tsp Ginger Paste
2 tsp Garlic Paste
1 tsp Green Chili paste
1/2 tsp Kashmiri Chili Powder
1/2 tsp Turmeric Powder
1 Cup Chopped Tomatoes
1/2 tsp Black Pepper Powder
1/2 tbsp Lemon Juice
1/2 tsp Butter
3 tbsp Mustard Oil
Salt to taste.


Wash mutton liver, cut into 1/2" pieces. Make those pat dry and set aside.
Wash onion greens nicely and chop into 1" pieces. Keep aside.
Heat oil in a pan or wok. Add chopped onion in it. Fry till onion gets translucent.
Add mutton liver and fry it alongwith onions for 3 minutes. Now add ginger paste, garlic paste, turmeric powder, green chili paste, red chili powder, tomato and salt in it. Fold nicely till tomatoes get mushy and leave oil from the side of the pan.
At this time, add green onions and mix well. Lower the heat now, cover and cook for 5 minutes. Open the lid now, add sugar and sprinkle little water on it. Fold well and cook covered for another 10 minutes or till mutton livers are tender. Switch off the heat and sprinkle black pepper powder, butter and lemon juice on the top. 

Serve with roti, paratha or steamed rice, it's yummilicious!

Wednesday, January 29, 2014


In my childhood days, my mom used to make this fish curry specially on Winter days when fresh cauliflower and bhetki mach were easily available in markets. Still I remember the taste and flavor of this fish curry and I made exactly like my mom’s way. Bhetki is my favorite fish as it is soft and with very less bones. If you like fish then definitely you love to have this light fish curry with loads of tender cauliflower, new potato, juicy tomato and the touch of coriander leaves, which is always flavorsome and luscious with plain boiled rice.


7-8 pcs Barramundi Fish (bhetki mach)
2 Medium Sized Potatoes, Peeled & Cut Each Potato in 4 Cubes
8-10 Florets of Cauliflower
1 Finely Chopped Onions
2 tsp Ginger Paste
1 tsp Garlic Paste
1 Medium Tomato (chopped)
Whole Garam Masala (1-2 Bay Leaves, 1/4 tsp Caraway Seeds, 3 Cardamoms, 4 Cloves)
2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Freshly Pounded Cumin Seeds
½ tsp Garam Masala Powder
1 tsp Sugar (optional)
2 tsp Clarified Butter (ghee)
2 tbsp Finely Chopped Cilantro (coriander leaves)
½ Cup Mustard Oil
Salt to taste


Wash fish pieces nicely and make those pat dry. Marinate fish with little salt and 1 tsp turmeric powder. Mix well and set it aside for 15-20 minutes.
In the mean time, add cauliflower florets in boiling water. Cover and cook for 3 minutes. Drain the excess water. Wash cauliflower once again in cold water, drain water completely and set it aside.
Heat 4 tbsp mustard oil in a wok or kadai. When it is smoking hot, carefully place 2-3 fish pieces on it. Fry till golden brown on each side, it will take 3 minutes to fry each side. Remove from oil and keep those aside. Continue the process with remaining fish pieces.
Smear potato and cauliflower florets with salt and little turmeric powder. Add potato in the same oil and sauté for 4-5 minutes on medium flame. Once potato done, drain those from the oil and add cauliflower florets in the remaining oil. Fry for 2-3 minutes again drain those florets and keep aside.
Heat remaining oil in the same pan. Add bay leaf and whole garam masala in it. Saute for 30 seconds, till a nice aroma comes out. Mix onion in it, fry till it turns golden brown. Add ginger-garlic paste, sauté for 2minutes, mix cumin paste and sauté for another 2 minutes.
Add chopped tomatoes, salt and  red chili powder. Fry till tomato turns mushy and leaves oil from the sides. Add sugar, clarified butter and 1&1/2 cup of warm water. Fold well. Let it boil. Amount of water depends on the amount of gravy you want to be on the dish.
Now add fried potatoes, cover and cook for 5 minutes. Add fried fish pieces and cook for 3 minutes more. Add fried cauliflower, cover and cook for 2 minutes. Finally switch off the heat now. Sprinkle coriander leaves and garam masala powder on the top. Cover the lid and leave it for 5 minutes.
Serve warm with steamed rice.
Sending to:  Holiday Recipes ~ 3rd Blog Anniversary Event

Monday, January 20, 2014


This dish is a part of Mughlai Cuisine from the province of Awadh which is now very famous in UP and Delhi. Murgh Makhani is a dish which is certainly different from this dish, flavoured by Punjabi Cuisine. The Mughlai Cuisine often requires arduous amount of time and labour, which can take days for preparing a particular dish. But I prepared it in very easy way just within 15 to 20 minutes in microoven and it is mouth-watery and one of my favorite chicken recipe, a great dish indeed.


500 gm Boneless Chicken, Cut into 1” Cubes
100 gm Hung Curd
50 ml Fresh Cream ( I Used Amul Cream)
1 tsp Fenugreek Seeds (Methi)
1 tbsp Dried Fenugreek Leaves (Kasoori Methi)
2 tbsp Garlic Paste
1 tbsp Green Chili Paste
1 tsp Freshly Pounded Garam Masala Powder
1 tsp Kashmiri Red Chili Powder
3 tbsp Oil
1 tsp Butter
½  tsp Sugar (for flavor)
2 tbsp Finely Chopped Coriander Leaves
Salt to Taste


Wash chicken pieces nicely and make those pat dry. Now marinate chicken with curd, green chilli paste, garlic paste, dried fenugreek leaves and salt. Refrigerate the marinated chicken for 4-5 hours (I prefer to keep marination for overnight).
Now take a micro oven safe bowl, pour oil on it and micro for 2 minutes at 100% power. Add fenugreek seeds in it, stir once and micro it for another 2 minutes.
Pour marinated chicken in it. Fold well. Cover and micro for 4 minutes at 100%. Open the lid and add red chili powder, stir nicely.  Again cover and micro for 4 minutes at 100%.
Add coriander leaves and give a nice stir. Cover and micro for another 2 minutes at 100%. Keep it in 5 minutes stand time.

Just before serving, add fresh cream and micro for 2 minutes uncovered at 100%.
Serve warm with hot phulkas or  parathas or naan or any rice dish. It is simply yummy!!!

Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

Tuesday, January 7, 2014


Today I am here with a mouth-water fish dish from Bengali cuisine. Truly speaking, a Bengali meal is incomplete without fish. Fishes are prepared in the very delightful ways in Bengali daily meal or occassion. But those Bengali kids, who brought up in abroad are hard for them to cop up with fish bones. This recipe is the great solution for those kids, who avoid fish scaring of fish bones. Tryout once, you will never forget its taste.


FOR KOFTAS (I made 18 koftas):

500 gm Medium Sized Pieces of Rohu Fish (you may use Catla, Buffalo Carp, Bhetki or Barramundi or Pomfret)
1/2 tsp Turmeric Powder
1 Medium Onion (finely chopped)
3 Finely Chopped Green Chilies
2 Slices of Bread
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/2 tsp Garam Masala Powder (freshly pounded)
Salt to taste
3-4 tbsp Oil to shallow fry koftas


1/2 Cup Freshly Grated Coconut
2 tbsp Onion Paste
1 Medium Onion (finely chopped)
1&1/2 tsp Ginger Paste
1 Bay Leaf
1 tsp Dry Roasted Cumin Seeds (powdered)
1 tbsp Red Chili Powder
1/2 tsp Turmeric Powder
1&1/2 tsp Coriander Powder
1/4 tsp Powdered Nutmeg & Mace
2 tbsp Finely Chopped Fresh Coriander Leaves / Cilantro
3 tbsp Oil
1 tsp Clarified Butter (ghee)
Salt to taste



Wash fish pieces nicely and make those pat dry. Marinate fish with turmeric powder and salt. Keep aside for 15-20 minutes. Fry fish pieces nicely (both sides) and remove from oil.
Discard bones and skin from the fish.
Take fish, onion, bread, coriander leaves, chilies, garam masala and salt in a bowl. Mash and mix everything well.
Form the fish mixture in small balls, shallow fry them both sides slightly till those turn into golden brown. Keep them aside.


Add chopped onion in hot oil, fry till it changes its turns translucent. Add onion paste, ginger paste, chili powder, turmeric powder, grated coconut, coriander powder, nutmeg-mace, bay leaf and salt one by one. Fry the spice mixture for 2-3 minutes.
Add 2 cups or enough warm water to cover the koftas. Bring it to boil. Add the koftas, lower the heat and cook it covered for 2 minutes. Turn the koftas. Sprinkle coriander leaves, clarified butter (ghee) roasted cumin powder. Remove from heat.

Serve hot with steamed rice or pulao or biryani. Have this toothsome dish on your lunch or dinner table and enjoy Bengali delicacy!!!
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Sunday, January 5, 2014


This is a classic fish recipe, which is pretty simple but tastes delectable. While making butter sauce, take care of not to burn the butter. It looks golden still tastes nutty. Fish cooked with lemon & butter is yummy and flavorful, very easy to cook.
1lb 4OZ  Salmon Fillet (may take Tilapia, Bhetki, John Dory or any white fish fillet)
1 parboiled Potato
1 medium Onion
2 tbsps crushed and minced Garlic
2 tsps Ginger juice
1 tsp Black Pepper powder
1&1/2 tsp Paprika flakes/powder
3 tbsps fresh Lemon juice
3 tsps all purpose flour
4 tbsps Olive oil
2 tbsps finely chopped Parsley
150ml warm water
1 tbsp Butter
Salt to taste

Cut fish fillet in cubes, marinate with 1 tbsp minced garlic, ginger juice, 1/2 tsp black pepper powder, 1/2 tsp paprika, 1 tbsp lemon juice, little olive oil and salt. Keep refrigerated for 30 mins to 1 hour.
In the mean time, cut potatoes and onions into thick slices. Set aside.

Dry roast flour for 2-3 minutes, keep stirring, don't burn it. Remove from heat and keep aside. Let it cool.

Heat 3 tbsps olive oil in a non-stick pan. Add fish pieces in it, keep the juice of marination aside. Fry fish pieces till those turn into light brown from both sides. Remove fish pieces from the heat.
Now mix potatoes and onions well with the remaining juice of marination. Add potatoes and onions in hot oil, fry for 3 minutes on high heat, so that potatoes and onions get crisp and flavored with the spices too. Remove potatoes and onions from the pan, leave aside.

Now, heat remaining 1 tbsps olive oil in same pan. Add flour, 1/2 tsp black pepper powder, 1 tsp paprika in it.  Fold well. Add 150ml warm water in it. Stir continuously for 2 minutes, so that no lumps formed within gravy. Put fried fish pieces, parsley, 1 tbsp minced garlic, 2 tbsps lemon juice and butter in it. Add salt to taste. Cook for another 2 minutes on low heat. Dont heat for prolonged time. Once everything mix nicely and gravy is thicken, remove it from heat.
Pour gravy along with fish pieces on the center of a palate and arrange fried potatoes and onions surrounded to it. Serve immediately.
Serve hot with pasta/spaghetti or simply with rice as a side dish.
Sending to:  Chandrani's Holiday Recipes

Saturday, January 4, 2014


Hunan / Xiang cuisines is one of the eight great traditions of Chinese Cuisine. Cooking techniques are very common but it is well known for its deep colour, fresh aroma, little oily and spicy hot flavour. Chilli peppers, shallots and garlic are liberally used in this cuisine, which is famous for being dry hot as opposed to Sichuan cuisine, to which it is often compared. Everything from the preparation to the presentation is more involved with Hunan cooking. Flavours are developed over time therefore creating a tastier dish. Hunan Chicken is a sweet and spicy dish where fried chicken pieces coated with sweet and spicy sauce and peanuts add some extra flavour.


500 gm Boneless, Skinless Chicken Breasts, Cut into chunks
1 tbsp Fresh Lemon Juice
1/3 Cup Cornflour
2 Eggs


1/2 Cup Roasted Peanuts
1 Small Onion (chopped)
3-4 Pods of Garlic (minced)
1/2 tsp Minced Ginger
1/3 Cup Chicken Broth
1 tbsp Tomato Puree
1 tbsp Chili Garlic Sauce
2 tsp Dark Soy Sauce
1 tsp Red Pepper Flakes
1 Dried Red Pepper (chopped)
1 tsp Sugar
1/3 Cup Chopped Green Onions (optional, I didn't use)
1 tbsp Sesame Seeds (for decoration)
Oil for Frying
1 tbsp Sesame Oil
Salt to taste


In a bowl, whisk eggs and cornflour untill smooth. In a medium sized bowl, combine chicken pieces, lemon juice and little salt. Add egg-cornflour mixture in it. Mix nicely. Keep marinated chicken aside for 15 minutes.
Dry roast sesame seeds, till a nice aroma comes out. Remove from heat and set it aside.
Heat 3-4 tbsp Oil in a wok. Shallow fry chicken pieces in batches till it fully cooked. Drain on paper towel.
Meanwhile, combine chicken broth, tomato puree, chili garlic sauce, soy sauce, red pepper flakes and sugar in a medium sized bowl. Mix thoroughly.
Heat 1 tbsp sesame oil in a seperate wok. Add minced garlic, ginger, chopped red pepper and saute for 10 seconds on high heat. Add onion in it, saute till it turns into translucent. Pour sauce mixture in it, let it cook on very low heat for 6-7 minutes.
Add peanuts, saute for 2 minutes. Mix fried chicken pieces in it, toss well. Sprinkle chopped green onions (optional) and sesame seeds in it. Turn off the heat now.

Serve hot with tossed noodles.
Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event