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Sunday, September 9, 2012

Honey & Chili Chicken

Serves- 2-3


  1. Boneless Chicken- 500 gm (Diced 1 inch size)
  2. Egg – 1 ( beaten)
  3. Soya Sauce- 2 tbsp
  4. Chopped garlic- 1 tsp
  5. Ginger garlic ( in Equal proportion ) paste- ½ tsp 
  6. Black Pepper powder (crushed fresh)- 1 tsp
  7. Whole Red chilies- 5-6 (Cut and deseed the chilies)    
  8. Vinegar- 1 tbsp
  9. Cornflour- ½ cup
  10. Honey- 6 tbsp
  11. Sugar- ½ tsp
  12. Lemon juice- 2 tbsp
  13. Onion Juice- 2 tbsp
  14. Chopped spring onion- 2-3 tsp (to Garnish
  15. Oil
  16. Salt          


1.Wash and pat dry the chicken using kitchen towel.

2.Add 2 tbsp of honey, ginger garlic paste, lemon juice and ½ tsp of salt. Mix well and refrigerate it for 30 minutes.

3.Take a blender bowl; add the deseeded red chilies, vinegar. Blend, to get a fine paste.

4.Take out the chicken from the refrigerator; add the beaten egg, cornflour, 1 tbsp Soya sauce.

5.Mix them well.

6.Heat oil in a pan/wok

7.Deep-fry the chicken till golden brown.

8.Strain and keep it aside.

9.Heat 2 tbsp of oil in a pan.

10.Add the chopped garlic

11.Saute for a few seconds and add soya sauce. Mix well.

12.Add onion juice, red chili paste, black pepper, and sugar.

13.Add ½ cup of water and mix well.

14.Add the fried chicken and mix well.

15.Check the salt seasoning.

16. Take a bowl; add ½ cup of water and 1 tbsp of cornflour.

17.Add the cornflour solution and stir well.

18.Add the honey and stir well( Toss it well- if possible)

19.Cook it for 2-3 minutes with continuous stirring and tossing.

20.Garnish with chopped spring onion and serve hot

Chingri Macher Malaikari

Chingri Malaikari- is actually 'An Elegant Bengali Classic'.Prawns are cooked in fresh coconut milk using some spices.The Bengali Chingri Malaikari stands out Head and Shoulders above all the cuisines.I am literally short of words in describing the taste of this classical Bengali preparation.



1.Prawns- 7-8 ( 500 gm,Fresh and cleaned  with heads on,marinated only with salt- for 10 minutes)

* The process of cleaning a prawns is crucial as the Prawns with heads needs delicate cleaning.Keeping the heads adds the Flavour which actually makes a Bengali Chingri (Prawan) Malaikari- what it is famous for.
While cleaning the head- take out everything but the  liquid substance inside

2.Grated Onion- 3 tbsp

3.Ginger Paste-1½ tsp

4.Chopped Garlic- Make a paste with ONLY 2 cloves

5.Black pepper powder- ½ tsp (fresh crushed)

6.Slit Green Chilies- 2

7.Sahi Jeera (Optional)- A generous pinch ( ¼ tsp)

8.Cumin Powder (Jeera)- ½ tsp

9.Coriander Powder ( Dhania)-  ½ tsp

10.Turmeric Powder(Haldi)-2 pinch

11.Bay Leaf-1

12.Cinnamon- 1 inch stick 

13.Green Cardamom- 2

14.Cashew Paste- 2 tbsp

15.Coconut Milk- 3 cups

*To get the fresh coconut milk. Blend the coconuts; add some water;blend again, and strain out the milk using a strainer.

16.Fresh Cream- 1 cup

17.Ghee- 1½ tsp

18.Oil- 3 tbsp




1. Take a small bowl and add ginger garlic paste,cumin powder,coriander powder ,black pepper powder and turmeric powder.Mix all well to make an even 'masala' paste.

2.Crush the cinnamon,green cardamom using a heavy utensil ( SHIL & NORA for the Bengalis)

2.Heat oil in a pan/kadhai.

3. Fry each prawns till light/pale golden colour.Take out the prawns and set them aside.

4.On the same oil add the bay leaf  and Sahi Jeera.

5.Within a few seconds,add the grated onion.

6.Fry till golden brown.

7.Add the 'masala' paste and fry till the oil seperates out.

8.Add the prawns and mix well.Stir for a few seconds.

9.Add salt and a very small quantity of water.( ½ of a small cup )

10.Cook it for 1 minute.

11.During this time heat another pan,add the Ghee add the crushed green cardamom and crushed cinnamon .Within a few seconds the fragrance will rice.Take out the pan from heat.

12.Take out the pan ( with PRAWNS) from the heat as well.Add the saute-ed garam masala  ( entire mixture of STEP 11) into it.

13.Add the cashew paste and mix well.

14.Add the coconut milk slowly and keep on stirring.Add the slit green chilies.Mix all well.

15.Take the pan back to heat and bring  it to boil.

16.Cook it on simmer (low heat) till we get a semi-thick gravy with a creamy consistency.

17.Add the fresh cream with continuous stirring.Cook it for another 30 seconds.

18.Serve hot with plain rice or Bengali Polao.