Healthy non vegetarian Recipes

Chicken jalfrezi is one of the best curry dish ,prepared very easily at home and provides all nutritious supplements.

This is basically, Boneless chicken curry made with onion and tomatoes and is best source of protein supplements. Also Chicken provides lots of health benefits including, reducing weight, regulating blood pressure etc.

This recipe provide lots of phosphorus which can keep your bone and teeth healthy and prevent bone loss(like calcium deficiency)and added tomatoes which is full of potassium and all vitamins.

It is very easy to prepare with all local ingredients and serves like soupy delicious chicken ,so hurry up guys lets taste something new with authentic recipe !

Ingredients for chicken jalfrezi

• 500gm Boneless chicken(cut into large chunks)
• 2 Tbsp vegetable oil
• 2 Chopped onion
• 2 Cloves
• 1 Tsp chilli powder
• 3 Tsp turmeric powder
• Salt as per taste
• 2 Tsp jeera
• 2 Tsp ground ginger
• 2 Sliced garlic piece
• 400 gm Chopped tomatoes
• 1 Lemon juice
• 1 Tsp coriander powder
• 1Tsp chicken masala
• Coriander leaves

Method

1. Firstly, heat the oil in the pan and add onion, garlic , ginger and sauté for 5-6 mins
2. Secondly, add chili powder, turmeric and salt together in a bowl and marinate chicken into it properly
3. Then, add the coated chicken to the pan and fry for 15 mins until cooked completely
4. Afterward, add tomatoes, jeera, chicken masala and stir properly
5. Then cover the pan with lid and cook for 20 mins
6. And, add water if required
7. Then , put it down and stir in lemon juice
8. Now, garnish with coriander leaves
9. Finally, yummy chicken jalfrezi is ready to serve

Advice

• Additionally, You can use black pepper with lemon juice for more taste
• Serve it with , roti , naans, rice
• you can also use some other vegetables (capsicum)
• Also you can use curd for curry

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Dal Murgh or Dal Chicken is a very tasty and healthy recipe for all health conscious People .Dal or lentils are dried, split pulses that do not need to be soaked before cooking in Indian cuisine. Certain regions in Bangladesh, Afghanistan, and India are the world’s largest producers of pulses. The term is also applied to a variety of soups made from these pulses.
Dal Chicken strikes the perfect balance between consuming a healthy dose of fiber-rich, nutritious lentils and satisfying desire for a cheeky bit of chicken.

you can also try our other recipes of How to make Palak Chicken And How to make Oil free Chicken Do Pyaza

Dal chicken tastes super awesome with Roti, Parathas and rice. Lets come over to the recipe…

INGREDIENTS

• Chicken – 250 grams with bones
• Green Chilli – 2 slit
• Curry leaves – 2 sprig
• Tomato – 1 chopped
• Turmeric Powder – 1 tsp
• Cumin powder 1 tsp
• Salt to taste
• Yellow Moong Dal Or Masoor Dal 1/2 cup
• Water – 2 cups
• Coriander leaves a handful finely chopped
• Ginger garlic paste 1-2 tsp
• Onion 2 medium finely chopped
• Garam masala 1 tsp
• Red chilli powder as per taste

METHOD

1. To begin making the Dal Chicken/Murgh Recipe, wash and soak the whole masoor dal or moong dal for 3-4 hours. 
2. Heat up a pressure cooker over medium heat with oil.
3. Add ginger, garlic and saute until the raw smell goes away. Also Add half of the onions and saute till they turn translucent.
4. Now Add turmeric powder, tomatoes, cumin powder, salt, dal of choice and 2 cups of water and pressure cook for about 5 whistle until the dal is done.
5. Once the pressure has released naturally, open the cooker and use a masher to mash the dal. Transfer to a bowl and set aside. 
6. Heat the same pressure cooker with oil on medium heat, add remaining onions and saute until they turn translucent.
7. Add the mashed dal and give it a good stir. Add remaining spice powders – garam masala, red chilli powder and mix well.
8. Now add the add the cleaned and washed chicken pieces, adjust the seasoning, add about 1 1/2 cups of water and pressure cook for about 2 whistle until the chicken is cooked. Turn off the flame. Allow the pressure to release naturally.   Serve hot.
9. Serve the Murgh Aur Masoor Dal Recipe along with steamed rice or phulka, Salad Recipes to make your complete meal rich and flavorful.

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Palak Chicken is a delicious gravy recipe of chicken cooked in rich palak gravy with Indian whole spices. Serve it along with Phulka/ Paratha or Jeera Rice for a delicious weekend lunch. Also this is a good dish to make for kids who refuse to eat Veg or Spinach. They will love this!

Palak (Spinach) Chicken is one of the most popular Indian dishes. And combining palak with chicken makes it a superb recipe. Result of this recipe is a flavor bomb that’s irresistibly good.

You can also try our How to make Oil free Chicken Do Pyaza

Lets come over to our recipe….

INGREDIENTS

• 250 grams Spinach Leaves (Palak) , cleaned
• Salt , a pinch
• 4 cloves Garlic
• 2 Green Chillies

FOR MARINATING CHICKEN

• 500 grams Chicken 
• 2 tablespoons Curd
• 1 teaspoon Kashmiri Red Chilli Powder
• One teaspoon Garam masala powder
• 1 teaspoon Coriander (Dhania) Powder
•  Salt as per taste

FOR GRAVY

• 1 tablespoon Ghee 
• 1 Bay leaf (tej patta)
• 3 Cardamom (Elaichi) Pods/Seeds , chopped
• 1 inch Cinnamon Stick (Dalchini)
• One Onion , Finely Chopped
• 1 inch Ginger
• 3 cloves Garlic , to taste
• 1/4 cup Fresh cream
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

METHOD OF COOKING PALAK CHICKEN

1. To begin making Palak Chicken Recipe, we have to first marinate the chicken. 
2. In a bowl, add curd, chicken pieces, salt, kashmiri red chilli powder, garam masala , coriander powder mix well and keep it aside for at least 30 minutes. 
3. Add the chopped palak leaves to a pressure cooker, garlic, and green chillies with a teaspoon of water and salt. Pressure cook for 1 whistle and release the pressure immediately by running the pressure cooker under tap water or by lifting the weight using a fork. Open the cooker and allow the palak mixture to cool.
4. Once cooled, add the cooked palak mixture to a blender and make a smooth puree. Keep aside.
5. For the Chicken Masala, add the onion, ginger and garlic to a small jar of the mixer grinder and blend to make a paste.
6. Preheat a kadai over medium heat, add 1 tablespoon of ghee. Stir in bay leaf, cardamom, cinnamon and saute for a few seconds until you can smell the aromas coming through. 
7. Add onions, ginger, garlic paste and saute until the raw smell goes away and onions turn light brown.
8. Once the onions are done, add the marinated chicken along with ½ cup of water Cover the pan and cook the chicken until done, for about 10 to 15 minutes.
9. Once cooked and the chicken forms a thick gravy, stir in the pureed spinach, kasuri methi and give it a brisk boil. Check the salt and spices and adjust accordingly. Turn off the heat.
10. Transfer the Chicken Palak to a serving bowl and serve hot

Serve this Palak chicken along with Raita, Roti and Kachumber Salad for a weekend meal along with your family.