Continental-style chicken recepies

 

Here are a few delicious continental-style chicken recipes—inspired by European and Western cuisine—that you can easily try at home:

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1. Chicken Stroganoff

A creamy, flavorful Russian-inspired dish perfect with rice or pasta.

Ingredients:

• 500g boneless chicken, sliced
• 1 onion, chopped
• 200g mushrooms, sliced
• 1 tbsp garlic, minced
• 1 cup fresh cream or sour cream
• 1 tbsp Dijon mustard
• 1/2 cup chicken stock
• Salt, pepper, and paprika
• Butter and olive oil

Instructions:

1. Sauté onions and garlic in butter and oil.
2. Add chicken and cook until browned.
3. Add mushrooms, stir well.
4. Pour in stock, mustard, and cream. Simmer till thickened.
5. Season with paprika, salt, and pepper.
6. Serve hot with rice, pasta, or mashed potatoes.

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2. Grilled Herb Chicken with Garlic Butter

Simple grilled chicken seasoned with herbs and served with garlic butter.

Ingredients:

• 4 chicken breasts
• Olive oil
• 1 tsp mixed Italian herbs (oregano, thyme, rosemary)
• Salt and pepper
• 3 tbsp butter
• 2 garlic cloves, minced
• Parsley for garnish

Instructions:

1. Marinate chicken with olive oil, herbs, salt, and pepper for 30 min.
2. Grill on medium heat until cooked through.
3. Melt butter and sauté garlic. Pour over grilled chicken.
4. Garnish with parsley and serve with roasted vegetables or salad.

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3. Chicken à la King

A creamy chicken and vegetable stew, usually served over rice, pasta, or toast.

Ingredients:

• 2 cups cooked chicken (shredded or diced)
• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 1 cup chicken broth
• 1/2 cup mushrooms
• 1/2 cup bell peppers (chopped)
• 1/4 cup peas
• Salt and pepper

Instructions:

1. Sauté mushrooms and peppers in butter.
2. Stir in flour to make a roux.
3. Slowly add broth and milk, stirring till thick.
4. Add chicken, peas, salt, and pepper.
5. Simmer 10 mins. Serve over toast, rice, or puff pastry.

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4. Lemon Butter Chicken

Tangy and buttery chicken that pairs well with pasta or sautéed greens.

Ingredients:

• 4 chicken thighs
• 1 lemon (juice + zest)
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tsp thyme or rosemary
• Salt and pepper

Instructions:

1. Sear seasoned chicken in butter.
2. Add garlic, lemon juice, and zest.
3. Sprinkle thyme, cover, and simmer until chicken is cooked.
4. Spoon sauce over chicken and serve with spaghetti or mashed potatoes.

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Paneer Lababdar

 

Here’s a delicious and authentic Paneer Lab abdar recipe — a rich, creamy North Indian dish made with cottage cheese (paneer), tomatoes, onions, and aromatic spices. It's perfect with naan, roti, or jeera rice.

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🌟 Paneer Lab abdar Recipe

🔸 Ingredients

For the tomato-onion paste:

• 2 medium tomatoes, chopped
• 1 medium onion, sliced
• 2 garlic cloves
• 1-inch ginger piece
• 2 green cardamoms
• 2 cloves
• 1 small cinnamon stick
• 10-12 cashew nuts
• 1 cup water

For the curry:

• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
• 200–250 g paneer (cubed + grated)
• 2–3 tbsp cream
• Salt to taste
• Fresh coriander for garnish

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🔹 Instructions

1. Make the paste:

• Boil all the tomato-onion paste ingredients with 1 cup water for 8–10 mins.
• Cool it down, then blend into a smooth paste. Strain for a finer texture (optional).

2. Cook the curry:

• Heat oil/ghee in a pan. Add cumin seeds and let them crackle.
• Add the prepared paste. Cook for 8–10 minutes until the oil starts separating.
• Add chili powder, turmeric, coriander powder, salt, and a splash of water. Cook for 2–3 minutes.
• Add 1/2 cup water to adjust consistency.
• Add grated paneer (2–3 tbsp) and paneer cubes. Mix gently.
• Simmer for 5 minutes.

3. Finish the dish:

• Stir in cream, garam masala, and kasuri methi.
• Garnish with coriander and a swirl of cream.

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✅ Tips

• Grated paneer adds a unique texture to the curry.
• For extra richness, use butter instead of oil.
• Adjust spice levels to taste.

Sukha lonache Or dry mango pickle

 

Here's a traditional Maharashtrian dry mango pickle (Sukka Aam ka Loncha) recipe. This pickle is tangy, spicy, and made without much oil or water, so it lasts longer.

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Ingredients:

• Raw mango – 500 g (firm and sour)
• Mustard seeds (rai/mohri) – 2 tbsp
• Fenugreek seeds (methi) – 1 tsp
• Asafoetida (hing) – ½ tsp
• Turmeric powder – 1 tsp
• Red chili powder – 2–3 tbsp (adjust to taste)
• Salt – 3–4 tbsp (adjust to taste and preservation)
• Mustard oil – ½ cup (heated and cooled)

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Instructions:

1. Prep the Mango:

   • Wash and dry the raw mangoes completely (no moisture!).
   • Cut into small pieces with the skin.
   • Mix with salt and turmeric. Let it rest for 6–8 hours or overnight in a colander to drain moisture.

2. Drying:

   • Spread the mango pieces on a cloth under the sun for 2–3 hours (or in a well-ventilated place) to remove extra moisture.

3. Spice Preparation:

   • Dry roast mustard seeds and fenugreek seeds. Let cool, then grind coarsely.
   • Mix this with red chili powder and hing.

4. Combine:

   • Add the spice mix to the dried mango pieces. Mix well.
   • Add the cooled mustard oil and combine thoroughly.

5. Storing:

   • Transfer to a clean, dry glass jar.
   • Let it sit for 3–4 days at room temperature to marinate and develop flavor. Stir daily with a dry spoon.

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Tips:

• Make sure there is no moisture at any stage.
• You can increase oil quantity if you prefer a bit more richness or better preservation.
• This pickle lasts for 6–12 months if stored properly.

Would you like a version without mustard oil or a quick no-sun version?

Maharashtra mango pickle recepies

 

इथे काही पारंपरिक महाराष्ट्रीयन आंब्याच्या लोणच्याच्या रेसिपी मराठीत दिलेल्या आहेत:

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१. पारंपरिक कैरीचे लोणचं (गोडसर व तिखट)

साहित्य:

• कच्ची कैरी – १ किलो (स्वच्छ धुऊन, कोरडी करून चिरून घ्या)
• मेथी दाणे – ४ टेबलस्पून
• मोहरी दाणे – ६ टेबलस्पून
• हळद – २ टीस्पून
• तिखट – १०० ग्रॅम (किंवा चवीनुसार)
• मीठ – १५० ग्रॅम (किंवा चवीनुसार)
• हिंग – १ टीस्पून
• तेल – २५० मि.ली (सजूक तेल, उकळून गार केलेलं)

कृती:

1. कैऱ्या चिरून मीठ व हळद लावून २ दिवस झाकून ठेवा. मध्ये एकदोन वेळा हलवा.
2. मोहरी व मेथी दाणे कोरडे भाजून पूड करा.
3. तेल गरम करून गार करा. त्यात हिंग घालून ठेवून द्या.
4. चिरलेल्या कैऱ्यांमध्ये तिखट, मेथी- मोहरी पूड, तेल व हिंग घालून सगळं नीट मिसळा.
5. स्वच्छ काचेच्या बाटलीत भरून ठेवा. रोज एकदा हलवा. ८–१० दिवसांत लोणचं तयार होतं.

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२. गोड आंबा लोणचं (गुळ आणि साखर वापरून)

साहित्य:

• कैरी – १ किलो (बारीक चिरलेली)
• गूळ – ७५० ग्रॅम
• साखर – २५० ग्रॅम
• हळद – १ टीस्पून
• मीठ – १ टेबलस्पून
• तिखट – २ टेबलस्पून
• हिंग – १/२ टीस्पून
• मोहरी पूड – १ टेबलस्पून

कृती:

1. कैरी स्वच्छ धुऊन चिरा व त्यात मीठ व हळद घालून २ दिवस ठेवा.
2. नंतर त्यात गूळ व साखर घालून मंद आचेवर शिजवा.
3. मिश्रण गडद झालं की गॅस बंद करा. गार झाल्यावर हिंग, तिखट, मोहरी पूड घालून मिसळा.
4. बाटलीत भरून फ्रीजमध्ये ठेवा. गोडसर लोणचं तयार!

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Punjabi style mango pickle

 

Here's a traditional Punjabi-style mango pickle (Aam ka Achar) recipe, known for its bold flavors and spicy tang:

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Ingredients:

• Raw mangoes – 1 kg (washed, dried, cut into medium-sized pieces)
• Mustard oil – 250 ml
• Salt – 100 g (adjust to taste)
• Turmeric powder (Haldi) – 2 tbsp
• Red chili powder – 2–3 tbsp (adjust for heat)
• Fennel seeds (Saunf) – 3 tbsp (coarsely crushed)
• Nigella seeds (Kalonji) – 2 tbsp
• Fenugreek seeds (Methi dana) – 2 tbsp (lightly roasted & crushed)
• Mustard seeds (Rai or Sarson) – 3 tbsp (coarsely ground)
• Asafoetida (Hing) – 1/2 tsp
• Vinegar (optional) – 2 tbsp (for extra preservation)

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Instructions:

1. Prep Mangoes:

   • Wash raw mangoes and dry completely. Cut into pieces and remove hard seeds.
   • Toss them with salt and turmeric. Leave in a glass or ceramic bowl for 1–2 days under sunlight or in a warm place. This helps reduce moisture.

2. Spice Mix:

   • Mix fennel, mustard seeds, fenugreek, nigella seeds, red chili powder, and hing in a bowl.

3. Combine:

   • Drain excess water from the mangoes (if any).
   • Mix mango pieces with the spice mix thoroughly.

4. Oil Tempering:

   • Heat mustard oil until it reaches its smoking point (this removes bitterness), then let it cool slightly.
   • Pour warm (not hot) oil over the mango-spice mix and stir well.
   • Add vinegar now if using.

5. Storage:

   • Transfer the pickle to a clean, dry glass jar. Seal it.
   • Leave in sunlight for 7–10 days, shaking the jar daily to mix.

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Tips:

• Use stone or glass jars, not metal or plastic.
• Ensure everything is moisture-free to avoid spoilage.
• The pickle stays good for up to a year if stored in a cool, dry place.

North Indian mango pickle

 

Mango pickle is a tangy, spicy, and flavorful condiment made from r

Here’s a basic North Indian-style mango pickle recipe:

Ingredients:

• Raw mangoes – 500g (washed, dried, and chopped into small pieces)
• Salt – 2 tbsp
• Turmeric powder – 1 tbsp
• Red chili powder – 2 tbsp
• Mustard seeds (split or coarsely ground) – 2 tbsp
• Fennel seeds – 1 tbsp
• Fenugreek seeds – 1 tbsp
• Nigella seeds (kalonji) – 1 tsp
• Asafoetida – 1/4 tsp
• Mustard oil – 1 cup (heat until it smokes, then cool slightly)

Instructions:

1. Prep Mangoes: Mix chopped mango pieces with salt and turmeric. Let them sit in the sun or at room temp for 1–2 days in a clean, dry bowl to release moisture.
2. Dry the Mangoes: Drain the liquid, spread the mangoes on a clean cloth, and sun-dry for a few hours.
3. Mix Spices: In a large bowl, mix all dry spices.
4. Combine: Add mango pieces to the spice mix. Pour in the mustard oil and mix well.
5. Storage: Transfer to a sterilized glass jar. Ensure oil covers the pickle.
6. Maturation: Let it sit in the sun for 7–10 days, shaking the jar daily to mix.

Spicy chiken

 

खाली काही झणझणीत आणि चविष्ट मसालेदार चिकन रेसिपीज मराठीत दिल्या आहेत:

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१. मसालेदार कोळ्हापुरी चिकन

साहित्य:

• चिकन – ५00 ग्रॅम
• कांदा – २ मध्यम (बारीक चिरून)
• टोमॅटो – २ (बारीक चिरलेले)
• आले-लसूण पेस्ट – १ टेबलस्पून
• कोल्हापुरी मसाला – २ टेबलस्पून
• लाल तिखट – १ टेबलस्पून
• हळद, मीठ, तेल
• ओलं खोबरं आणि कोथिंबीर

कृती:

1. कढईत तेल गरम करून कांदा खरपूस परतून घ्या.
2. त्यात आले-लसूण पेस्ट घालून परतावे.
3. टोमॅटो, हळद, लाल तिखट, कोल्हापुरी मसाला घालून तेल सुटेपर्यंत शिजवा.
4. चिकन घालून ५ मिनिटे परता.
5. थोडे पाणी घालून झाकण ठेवून २०-२५ मिनिटं शिजवा.
6. वरून कोथिंबीर व ओलं खोबरं घालून सर्व्ह करा.

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२. झणझणीत चिकन लसूण मसाला

साहित्य:

• चिकन – ५०० ग्रॅम
• लसूण – १०-१२ पाकळ्या (ठेचून)
• आले – १ इंच तुकडा (ठेचून)
• लाल तिखट – १.५ टेबलस्पून
• गरम मसाला – १ टीस्पून
• कांदा – २ (पातळ चिरलेला)
• मीठ, तेल

कृती:

1. तेल गरम करून लसूण आणि आले परतावे.
2. कांदा घालून चांगला तांबूस परतून घ्या.
3. मसाले, तिखट घालून परता.
4. चिकन घालून ५-१० मिनिटं परता.
5. पाणी घालून शिजवा. कोरडं हवं असेल तर पाणी कमी ठेवा.
6. भाकरी किंवा पोळीबरोबर गरम गरम सर्व्ह करा.

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३. सुखं (कोरडं) चिकन फ्राय

साहित्य:

• चिकन – ५०० ग्रॅम
• आलं-लसूण पेस्ट – १ टेबलस्पून
• लाल तिखट – १ टेबलस्पून
• गरम मसाला – १ टीस्पून
• मीठ, हळद, लिंबू रस
• कोथिंबीर, तेल

कृती:

1. चिकनमध्ये सर्व मसाले, लिंबाचा रस घालून मॅरिनेट करा (किमान १ तास).
2. कढईत तेल गरम करून चिकन परतून घ्या.
3. झाकण ठेवून मध्यम आचेवर २०-२५ मिनिटं शिजवा.
4. वरून कोथिंबीर टाकून गरम गरम सर्व्ह करा.

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आवडीनुसार अजून काही प्रकार हवे असतील का? (उदा. बटर चिकन, टिक्का, बिर्याणी वगैरे)?