Dry Green Chili Chicken Recipe
Ingredients:
Chicken – 1kg
Ginger garlic paste – 4tsp
Onions finely chopped – 6 nos. (if medium) or 4 nos. (if big)
Green chilies – 15 nos.
Cinnamon – 2 inch
Cloves – 5 nos.
Green Cardamom – 5 nos.
Black Cardamom – 1 no.
Black pepper corns – 5 nos.
Coriander leaves finely chopped – 1 big bunch
Mint leaves finely chopped – 1 small bunch
Turmeric powder – ½ tsp
Lemon – 1 no.
Oil – 5tbsp.
Salt – to taste
Method::
Wash the chicken n keep aside for water to drain.
Grind green chilies, cinnamon, cloves, green cardamoms, black cardamoms & black pepper corns to a fine paste. Heat oil in a wok, to it add finely chopped onions n stir till transparent & pink in colour. Then add ginger garlic paste, turmeric powder & the ground paste. Keep stirring till oil leaves sides. Now add the chicken n salt to taste n cover n cook for 5 mins. Open the lid n stir, cover and cook again till the chicken is cooked. Adding salt to the chicken makes it leave water so water need not be added for the chicken to cook. To this add finely chopped coriander leaves & mint leaves n cook uncovered till the water dries up,stirring occasionally. After this is done put the flame off n add juice of a lemon n stir.
Chicken with Cashew Nuts Recipe
Ingredients :
Ginger- 10 gms
Garlic - 15 flakes
Chicken pieces - 1 ½ kgs.
Whole dry red chillies (kashmiri ) soaked in ½ cup hot water for 15 minutes, water drained andreserved -10
Cumin seeds - 1 tbsp
Cashew nuts - 1/2 cup
Water - 1 1/2 cups
Vegetable oil - 1/2 cup
Onions sliced - 2
Salt - 4 tbsp
Tomato ketchup - 3 tbsp
Sugar - 1 tbsp.
Method: :
1.Grind together ginger andgarlicinto a paste and rub on chicken. Allow to marinate for about 1 hour.
2. Grind together cumin and chillies seeds into a paste adding a little water in chillies were soaked, from time to time.
3. Separately grind cashew nuts into a paste, adding a little water (1/2 cup) from time to time.
4. Heat oil in cooker for about 3 minutes. Add onions and fry till golden brown. Add chilli paste. Stir and fry for about 3 minutes. Add chicken. Fry for about 10 minutes. Add salt and remaining water (1 cup). Mix well.
5. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
6. Remove cooker form heat. Allow to cool naturally.
7. Open cooker.
8. Place cooker with chicken on high heat. Stir in cashew nut paste, tomato ketchup and sugar. Cooker till gravy thickens (approximately 2 minutes), stirring constantly . Serve hot.
Chicken Chaat Recipe
Ingredients
700g chicken breast
1 tsp. salt
3 garlic cloves, coarsely chopped
2 tbs. oil
1 1/2 tsp. coriander powder
1/4 tsp. turmeric powder
3/4 tsp. chili powder
4 tsp. lemon juice
30 g coriander leaves, chopped finely
Method:
1.Wash the chicken and dry on absorbent paper.
2.Cut into small cubes. Add salt to garlic and crush to a smooth pulp.
3.Heat the oil in a non stick frying pan, over medium heat.
4.Add the garlic and cook until it is lightly browned.
5.Add the chicken and cook for about 10 minutes stirring constantly.
6.Add coriander powder, turmeric powder and chili powder.
7.Cook for another 5 minutes, stirring frequently.
8.Remove from heat and stir in the lemon juice and chopped coriander leaves.
Serve as a starter, garnished with crisp lettuce leaves, sliced cucumber, raw sliced onion and lemon or with a selection of chutneys.
Chettinadu Ginger Chicken Recipe
Ingredients:
1¼ lb skinned chicken thighs, each cut into 2 peices
¼ tsp ground turmeric
1¼ tsps salt
3" fresh ginger, peeled & finely chopped
4-5 tbsps vegetable oil
1-2 dried chillies, broken into 2or 3 pieces
¾ tsp brown mustard seeds
¾ tsp urad dal
½ tsp fennel seeds
2 small sticks cinnamon
5-6 garlic cloves, peeled & finely chopped
1 onion, peeled & sliced in fine rings
2 medium tomatoes, peeled and chopped
½ tsp cayenne pepper
lots of freshly ground black pepper
coriander to garnish
Instructions:
1. Put the chicken pieces into a bowl and add the turmeric and 1 tsp salt.
2. Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
3. Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
4. Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes.
5. Add the chicken and its marinade, cayenne pepper and the remaining salt. Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.
6. Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.
Chicken with tangerines Recipe:
Ingredients:
* 10 g raisins
* 1 tablespoon Madeira
* 1 chicken [1300g](ready for cooking)
* 1 teaspoon red sweet pepper pepper
* 2 tablespoons oil
* 1 clove of garlic
* 1 can tangerines (190g)
* 125 ml bouillon
* 1 tablespoon Soya sauce
* 1 tablespoon starch flour
* 0.5 teaspoon ginger (powdered)
* 50 ml cream
* 10 g sliced almonds
Direction:
Soak raisins with Madeira. Cut the chicken in 4 portions and season with salt, red pepper and pepper. Heat the oil in a pan and roast the chicken for 10 minutes. Fill bouillon with tangerine juice up to 250 ml. Chop the peeled garlic very fine and add to the bouillon. Pot-roast the chicken with bouillon for 30 minutes. Add raisins five minutes before pot-roasting ends. Arrange the chicken pieces on a plate. Make a sauce with bouillon and starch flour, season with Soya sauce, ginger, salt and stir the cream under the sauce. Spoon the sauce over the chicken. Decorate with sliced, roasted almonds.
Sesame Crusted Chicken Recipe
Ingredients:
1 kg boneless chicken - cut into 2"cubes
Marinade
100 ml yoghurt
2 tbsp lemon juice
1 tbsp raw papaya paste
1 tsp garam masala
1 tsp green cardamom seeds-ground
3 tbsp oil
1 tsp salt To coat
3 eggs
2 tbsp flour
1 tsp salt
3 tbsp sesame seeds
6 green chillies-finely chopped
3 tbsp coriander paste Chutney
1 kg tomatoes - peeled and chopped
1 tsp garlic paste
1 tsp chilli powder
1 tbsp vinegar
1 tbsp grated jaggery
1 tbsp chopped coriander
Method::
Combine chicken with marinade ingredients.
Set aside for 3-5 hours.
Beat eggs, flour, salt, green chillies and coriander together.
Roll chicken in egg mixture, followed by sesame seeds.
Bake at 220 degrees C for about 10 minutes, basting frequently with oil.
To make chutney, cook all ingredients together until thick. Serve cold with chicken.
Chicken Malai Makhni Recipe
Ingredients:
* 200 gm chicken malai kabab
* pinch of garam masala
* 60 ml cream
* 30 gm butter
* pinch of kasoori methi
* Makhni Sauce
* 200 gm tomato puree
* 100 gm tomatoes
* 60 gm onions
* 5 gm ginger
* 2 green chillies
* salt and pepper- to taste
* 1 tsp garam masala
* 3 tbsp oil
* 50 gm fresh coriander
* pinch of red chilli powder
Method::
Heat oil in a kadahi and make the makhni sauce.
Add the onions, ginger, green chillies and the garam masala and saute for a minute.
Add the tomatoes, the tomato puree and cook for 15 minutes.
Add the chicken pieces and butter and cook for 2 minute.
Add the cream, season and garnish with kasoori methi and a pinch of garam masala.
Crunchy Seviyan Chicken Recipe
Ingredients:
1. 4 chicken breasts- skinned and sliced horizontally
2. Marinade
3. 2 tbsp lemon juice
4. 2 tsp garlic paste
5. 2 tsp oregano
6. 1 tsp chilli powder
7. 1 tbsp oil
8. Filling
9. 4 blanched spinach leaves
10. 4 tbsp crumbled pepper
11. 2 chopped green chillies
12. 2 tsp diced onion grated rind
13. 1 lemon
14. 2 tbsp chopped coriander
15. salt and pepper
16. Coating
17. 2 tbsp flour
18. 2 eggs
19. 2 tsp oil
20. 2 tsp kasoori methi
21. 4 tbsp fine seviyan
Method::
Combine all the marinade ingredients.
Spoon over chicken and set aside for 2-3 hours.
Place spinach leaves over one half of chicken piece.
Mix the remaining filling ingredients and spoon over the spinach leaf.
Fold over chicken to seal.Coat with flour followed by egg, methi and seviyan.
Shallow fry for about 5 minutes on each side.Serve hot with a salad.
Manglorian Chicken Curry Recipe
Ingredients:
1. 500 gm chicken
2. 1 coconut-grated
3. 20 gm whole red chillies
4. 15 gm coriander
5. 1 tsp peppercorns
6. 1 tsp fenugreek seeds
7. 100 gm onions
8. 1 tsp cumin
9. 20 ml refined oil
10. 30 gm tamarind pulp
11. 1 tsp turmeric powder
12. 4 flakes of garlic
13. 250 ml water
Method::
Roast the red chillies, coriander, peppercorns, cumin and the fenugreek seeds in oil.
Grind together the grated coconut, garlic and roasted masala to a fine paste with a little water.
Marinate the chicken with salt and turmeric for 30 minutes.Heat oil.
Add onions. Saut till a light brown.
Add masala and cook for 20 minutes.
Put in 250 ml of water and simmer for 30 minutes.
Add chicken and cook until done. Put in the tamarind pulp.
Add the tadka made with the cumin, fenugreek seeds and the onions.
Goan Coconut Curry Recipe
Ingredients:
* 1 kg chicken
* 1/2 cup coconut cream
* tamarind pulp extracted out of (20 g) ball of tamarind
* 2 tbsp cumin seeds-dry roast
* 2-4 whole dried red peppers-dry roast
* 2 tbsp coriander seeds-dry roast
* 1 tbsp poppy seeds-dry roast
* 3/4 cup grated coconut
* 6 cloves garlic
* 2 tsp chopped ginger
* 1 tsp garam masala
* 1 tsp turmeric
* 1 1/2 tbsp salt
* 1 cup onions-chopped fine
* 8-10 curry leaves
* 1 cup tomatoes-grated
* 2-3 green chillies-slit
* 1/4 cup oil chopped coriander leaves-for garnish
Method::
Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
Heat oil, add the onions and the curry leaves and stir fry, till the onions are light brown.
Add tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till the mixture starts sticking to the pan a little.Add about 1 1/2 cups water and mix well. When it comes to a boil, lower the heat and simmer for about 10minutes. Add the coconut cream and tamarind pulp. Bring to a boil and then simmer for about 2 minutes.
Chicken Pakodas Recipe
Ingredients:
250g boneless chicken, cut into small pieces
250g gram flour
Salt to taste
100g onions, chopped
1/2 tsp turmeric
1 bunch curry leaves
1 bunch coriander leaves, finely chopped
1/2 tsp garam masala powder
2 tsp ginger garlic paste
1 1/2 tsp chili powder
5 green chilies, chopped
Oil for frying
Method::
1. Mix the chicken pieces with ginger-garlic paste, salt and soak the pieces for at least 15-20 minutes.
2. Later add chopped green chilies, coriander leaves, curry leaves, gram flour, onions, salt, chili powder, garam masala powder, turmeric to the chicken pieces and make pakoda batter using water.
3. Heat oil in a deep pan and drop small portions of the batter into the oil. Fry them until golden color and crisp.
4. Serve with tea.
Lemon Chicken Recipe
Ingredients:
Chicken - 1/2 Kg
Egg (Anda) - 1 no's
Sugar (Chini) - 1 teaspoon
Garlic paste (Lehsun) - 1 teaspoon
White flour (Maida) - 8 teaspoons
Lemon sauce
Oil for frying
Salt to taste
Method::
Marinate chicken with egg white, salt, sugar & garlic paste for 10 minutes.
Dust the chicken with maida and fry the chicken in hot oil until tender & golden.
Keep these pieces warm & dip them in lemon sauce.
Chettinad Chicken Recipe
Ingredients:
Chicken - 3lb
Salt - 1 tbsp
Ground turmeric - 1/4 tsp
Vegetable oil - 4 tbsp
mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Fennel seeds - 1/2 tsp
Dried red chilles - 5
Onion - 1
Method: :
1.Cut the chicken into small serving peices as one might for chinese food. The breast should be split in half and each half cut into 6-8 peices. Thighs and drumsticks should be halved.Rub 3/4 tsp salt and the turmeric onto the chicken and set aside for 15 minutes.
2.Put the remaining salt in a bowl with 3 tbsps water and set aside.
3.Heat the oil in a wok or frying pan over a medium high flame. When hot add the mustard seeds. As soon as they begin to pop add the dal. As soon as this turns red put in the fennel seeds and red chillies. When they start to darken add the onion and stir and fry until it browns lightly.
4.Add the chicken peices and stir and fry for about 5 minutes. Start sprinkling a little salted water at atime from the bowl over the chicken and keep stirring and frying over a medium high flame. Fry the chicken for about 10-15 mins.All the salt water should be used up.
5.When the chicken is cooked through and slightly browned remove with a slotted spoon and serve.This goes well with Mysore Spinach with Dill, Cauliflower with Dried Chillies and Mustard seeds, Plain Rice and Mysore Split Peas with whole shallots.
Chicken Mulligatwany Curry Recipe
Ingredients
chicken - 1 kg
oil - 2 tbsp
fennel - 1 tsp
fenugreek - ¼ tsp
curry leaves - few
garlic - 1 tbsp, chopped
ginger - 2 tsp, chopped
onion - ½ cup, chopped
cumin powder - 2 tsp
corriander powder - 2 tsp
black pepper powder * - 2 tsp or to taste
tomato puree - ¾ cup
salt - to taste
Method:
Clean and joint the chicken.
Heat oil, add fennel and fenugreek.
When they splutter add curry leaves, garlic and giger.
Fry for 1 minute.
Add anion and fry till golden brown.
Add all the powders and stir well.
Add tomato puree and 1-1 1/2 cup of water.
Add chicken and salt.
Cover and simmer till the chicken is cooked.
Serve with steamed rice.
Chicken Cutlet Recipe
Ingredients
oil - 2 tbsp
onion - ½ cup, minced
garlic - 2 tsp, minced
ginger - 1 tsp, minced
chili powder - ½ tsp
turmeric powder - ½ tsp
chicken mince - 500 gm
garam masala powder - 1 tsp
coriander leaves - 1 tbsp, chopped
mint leaves - 1 tbsp, chopped
bread - 2 slices
egg and bread crumbs to coat
oil to deep fry
salt to taste
Method:
Heat the oil in a kadai.
Fry onion, garlic and ginger till fragrant.
Add chili and turmeric powder, chicken mince and Salt.
Fry for 2-3 minutes.
Cover and cook on low flame till the chicken is tender.
Add garam masala, coriander and mint leaves.
Stir till the excess moisture is dried.
Break the bread into very tiny pieces and add to the chicken mixture.
Stir well and let the mixture cool.
Shape the mixture into cutlets, coat with egg and bread crumbs.
Deep fry in hot oil till golden brown.
Drain on kitchen paper and serve hot.
Murg Methi Recipe
Ingredients
chicken - 1 (about 1 kg)
oil - 4 -5 tbsp
cloves - 3
cardamoms - 3
cinnamon - 2 pieces, 2 cm each
garlic - 4 flakes, chopped finely
onion - 1 cup, chopped finely
curry powder - 1 ½ tbsp
poppy seeds - 1 tbsp, roasted and powdered
tomato puree - 1 tbsp
fenugreek leaves (methi bhaji) - 1 ½ cup, chopped
coconut milk - 1 cup
Method:
Clean, skin and joint the chicken.
Heat the oil in a fry pan and add cloves, cardamom and cinnamon.
Add garlic and onion and fry till light brown.
Add the curry powder, poppy seed power and tomato puree.
Cook stirring till the raw smell of curry powder is lost.
Add the chicken pieces, salt and ¼ cup of water. Cover and simmer on slow flame.
When the chicken is half cooked, add the fenugreek leaves.
Simmer till the chicken is cooked.
Add the coconut milk.
When the curry begins to boil, remove from fire.
Serve hot with steamed rice or chapathi.
Curry Fried Chicken Recipe
Ingredients
chicken - 1 (about 1 kg)
maida - ¼ cup
curry powder - ¼ cup
salt to taste
oil to fry
garlic - 1 tbsp, minced
onions - 1 cup, sliced
tomato ketchup - ½ cup
Method:
Clean the chicken, remove the skin and cut into joints.
Cook the back, wings and neck pieces with 1 cup of water and salt .
Strain and reserve the stock.( use the meat from pieces in other recipe)
Combine maida with ½ the curry powder and salt.
Roll the remaining pieces of chicken in it and deep fry in hot oil till golden brown.
Heat about 3 tbsp of the oil in which the chicken was fried.
Add garlic and fry till brown. Add onion and fry well.
Add the remaining curry powder, salt and about 1 cup of stock.
Cover and simmer till the chicken is cooked.
Add the tomato ketchup and simmer for 2 more minutes.
Serve hot with fried rice or noodles.
Chicken 65 Recipe
Ingredients
Chicken 1 Kg
Chilli Powder - 4 tsps
Chicken 65 masala ( optional )
Ginger & Garlic paste 3- 4 tsp
Tumeric Powder 1 tsp
Curd ( optional )
Lemon
curry leaves
oil
salt to taste
Method:
Take the chicken and wash it nicely.
Then add the chilli powder, ginger garlic paste, tumeric powder, curd ( optional ) salt and marinate the chicken, keep it aside for 1 hr. Then in a kadai take some oil and heat it for deep frying the chicken. While deep frying the chicken add 3-4 curry leaves to each set you are frying that will give a flavour. After frying the chicken , squeeze the lemon on top of it and serve
Chilly Chicken Recipe
Ingredients:
Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry -
Salt As per taste
Method::
1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir constantly.
7.Garnish with chopped spring onions and green chilies julienne.
Pepper Chicken Recipe
Ingredients:
1 cup whole chicken
3 onions finely chopped
2 tomatoes finely chopped
2 tsp ginger-garlic paste
2 tsp fennel seeds powder
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cummin seeds
½ tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely chopped
salt to taste
oil
Method::
Clean the chicken and cut in small pieces. In a nonstick frying pan, heat the oil. Then add themustard seeds and the fennel seeds powder.
After they fry, add the ginger-garlic paste and allow to fry on low heat.
After the ginger-garlic paste fries well, add the onions and allow them to cook till they are goldenbrown in color. Then add the chicken pieces and mix well.
Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to cook forsome time. Then add the cumin seeds, coriander powder and pepper powder , mix well and allow to cook some more. When the chicken is half cooked, add the coriander leaves and the tomatoes and mix well. Cover the pan and let the chicken cook well. Serve hot with chapits or parathas.
Chicken Jalfrezi Recipe
Ingredients:
2 cloves garlic chopped
750 gms skinless chicken thigh fillets, cut in half
3 tsp ground turmeric
1 onion finely grated
1 tsp red chilli powder
1 tsp salt
500 gms chopped tomatoes
30 gms ghee
3tsp ground cumin
3 tsp ground coriander
2 tblsp grated fresh ginger
30 gms fresh coriander leaves roughly chopped
oilfor cooking
Method::
Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over highflame heat. Mix in the chicken, turmeric, chili powder and salt.
Fry gently for 5-10 minutes or until golden Turn the chicken frequently.
Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer for10 minutes to let all the excess liquid evaporate and the sauce thicken.
Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7minutes or until the fat separates out from the thick sauce.
Serve the chicken pieces with the sauce.
Tandoori Chicken Legs Recipe
Ingredients
12 chicken drumsticks
3 tbsp. tandoori powder
3 tsp. ginger-garlic paste
1 1/4 cup thick yogurt
1/2 tsp. red chili powder
2 tsp. each of coriander powder, garam masala, cumin powder
1-2 tbsp. lemon juice
1 tsp. salt
1 tbsp. oil + additional oil for grilling
For serving 3-4 lemons halved and chaat masala
Method:
1.Prick the chicken legs at several places with the tip of a knife and make cuts in the chicken.
2.Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for 1 hour.
3.Stir the remaining ingredients into the yogurt.
4.Add the yogurt mixture to the chicken and mix well. Taste the marinade. It should be well saltedand have a distinctive flavor of ginger-garlic. Push the marinade well into the cuts.
5.Let the chicken marinate, covered in the fridge preferably for 10 hrs.
6.Grill for about 35 minutes or until cooked, keep brushing with marinade several times and lastlywith oil.
7.During grilling, turn the chicken pieces frequently. Serve with Squeeze lemon juice and sprinkle chaat masala .
Chettinad Fried Chicken Recipe
Ingredients:
3 lb chicken
1 tsp salt
¼ tsp ground turmeric
4 tbsps vegetable oil
½ tsp black mustard seeds
½ tsp skinned urad dal
½ tsp whole fennel seeds
5 whole dried red chillies
1 medium onion, peeled and chopped
Instructions:
1) Cut the chicken into small serving peices as one might for chinese food. The breast should besplit in half and each half cut into 6-8 peices. Thighs and drumsticks should be halved.Rub 3/4 tsp salt and the turmeric onto the chicken and set aside for 15 minutes.
2) Put the remaining salt in a bowl with 3 tbsps water and set aside.
3) Heat the oil in a wok or frying pan over a medium high flame. When hot add the mustard seeds. As soon as they begin to pop add the dal. As soon as this turns red put in the fennel seeds and red chillies. When they start to darken add the onion and stir and fry until it browns lightly.
4) Add the chicken peices and stir and fry for about 5 minutes. Start sprinkling a little salted water at atime from the bowl over the chicken and keep stirring and frying over a medium high flame.
Fry the chicken for about 10-15 mins.All the salt water should be used up.
5) When the chicken is cooked through and slightly browned remove with a slotted spoon and serve.This goes well with Mysore Spinach with Dill, Cauliflower with Dried Chillies and Mustard seeds, Plain Rice and Mysore Split Peas with whole shallots.
Chicken & Broccoli Casserole Recipe
Ingredients:
½ kg - cooked boned chicken pieces
½ kg - cooked broccoli
2 cups - breadcrumbs
1 tbsp - butter
For the Sauce:
1 cup - cream
1 cup - mayonnaise
1 tsp - lemon juice
2 tsp - curry powder
pepper, salt and a pinch of sugar
1 cup - breadcrumbs
For Serving:
mashed potatoes
Method::
1. Turn the oven to 180°C.
2. To Prepare the Sauce:
3. Whip up the cream and fold it into the mayonnaise with the lemon juice, curry powder andseasoning.
4. Mix the breadcrumbs with the parmesan cheese
5. Place a layer of broccoli in the bottom of a heat-proof dish.
6. Cover with the slices of cooked chicken. Pour the sauce over the top.
7. Dot with butter and heat through in the oven for about 15 mins.
8. Serve with the mashed potatoes.
Red Chicken Recipe
Ingredients:
1 kg chicken-cut into 8 pieces
Marinated with 2 tsp each of ginger & garlic paste for an hour
1/4 cup ghee
4 cloves
1/8 tsp cinnamon-broken small
1 tsp chilli powder
1/2 cup hung curd
1 1/2 tsp salt or to taste
1/2 tsp garam masala
1/2 tsp kewra essence or water
Method::
Heat the ghee and add the cloves, cinnamon and chilli powder.
Add the chicken and saut?ver high heat, till a little opaque.
Add the yogurt and continue saut?g over high heat till well mixed.
Lower the heat and simmer uncovered, till fat separates, stirring occasionally to avoid scorching. By now it should be tender.Add the salt, garam masala and kewra.
Adjust the water according to the consistency you desire, and serve hot.
Kundapura Koli Saaru Recipe
Ingredients:
For the Kundapura paste
* 6-7 cloves
* 1 tsp pepper corn
* 1 tsp cumin seeds
* 4-5 cinnamon sticks
* 2 tsp coriander whole
* 4-5 red chillies
* 1 grated coconut
* 1 cup of water
For the main preparation
* 4 tbsp coconut oil
* 1 tsp cumin seeds
* 10-15 curry leaves
* 4 tbsp chopped onions
* 4 tbsp chopped tomatoes
* 1 kg curry-cut chicken
* 6 tbsp kundapura paste
* 2 tsp salt
* 1 cup of water
Method::
For the paste, add cloves, pepper corn, cumin seeds, cinnamon, coriander whole, red chillies andgrated coconut to a pan and dry roast them.
Then put them aside to cool.Now add water and grind them together.
Kundapura paste is readyFor the main preparation, heat coconut oil in pan.
Add cumin seeds, curry leaves chopped onions and chopped tomatoes.
Saute the onions till they turn light brown. Now add chicken, kundapura paste, salt and water andmix it well.
Cover the pan and cook the preparation for 15 minutes.
Kundapura koli saaru is ready to eat. Serve hot with rice
Nimpudu Kodi Recipe
Ingredients:
1. 50 gm cinnamon
2. 200 gm dry coconut (grated)
3. 4 tbsp dhania powdersalt to taste
4. 1 chicken
5. 25 gm cloves
6. 25 gm marathi mogga
7. 25 gm cardamom
8. 3 tbsp chilli powder
9. 5 chopped onions
10. 50 gm coriander
11. 1 tsp turmeric
12. Masala paste
13. 250 gm cashewnuts
14. 100 gm ginger
15. 200 gm garlic
16. 1 tbsp oil
Method::
Stuff the chicken with masala paste and tie legs and stomach with thread.
Put chicken into a pan with oil. Add second extract of coconut milk and cook for 20 minutes till oil floats. Cut the chicken into pieces and keep aside.Add cinnamon, cloves, cardamom and onions in hot oil. Cook until onions are brown.Add chicken pieces and fry until it turns blackish brown.Serve with riceor vegetable pulao.
Kalmi Kabab Recipe
Ingredients:
1. Oven temp: 450 F-220 C
2. 1 kg chicken (broiler)-skinned and cut into 8-10 pieces
3. 1 tsp ginger paste
4. 1 tsp garlic paste
5. 1 tbsp salt1 cup (200 gm)
6. dahi-placed in a colander to drain out excess water
7. 2 laung (cloves)-roasted and powdered
8. 1/2 tsp dalchini-broken, roasted and powdered
9. 1/2 tsp kala jeera-roasted and powdered
10. a large pinch of kesar (saffron)
11. 2 tbsp nimbu juice
12. 1/4 cup (30 gm) maida
13. 1 egg slightly beaten
14. 1 large onion sliced into rings
15. 1 tbsp chopped pudina-for garnish
16. 1 lemon cut into wedges
Method::
Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and let marinate for 2-3 hours.Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes. If you can cook it in a tandoor, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.Serve, garnished with onion rings, pudina and lemon wedges.
Butter Chicken Recipe
Ingredients:
1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing
Marinade:
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl
Method::
1. Marinate the chicken in the marinade for one hour
2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
4. Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
5. Add the butter, cream and chicken. Mix well and cook until it is done.
6. Garnish with cilantro.
Crispy Corn Fried Chicken Recipe
Ingredients:
120 gms thin boneless
slices of chicken pieces.
2 eggs.
4 tbsp cornflour.
Crushed cornflakes, to Coat the fillets.
Oil for frying.
125 ml water.
For the marinade
Juice of 2 lemons.
1 tbsp turmeric powder.
1 tbsp red chilli powder.
1 tbsp ginger paste.
1 tbsp garlic paste.
1 tsp ajwain (carron seed) powder.
½ tsp black pepper powder.
Salt to taste.
4 tbsp oil.
Method::
1. Clean the chicken pieced well.
2. Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to 3 hours.
3. Make a light batter with eggs, salt cornflour and water.
4. Dip the fillets in batter, drain off excess and coat with cornflakes.
5. Deep-fry chicken till light golden and crispy.
6. Serve hot with lemon wedges.
Chicken Manchurian Recipe
Ingredients:
1/2 kg boneless chicken, cut into cubes
1 tbsp of Soya sauce
1/2 tsp Chinese salt
1/4 tsp white pepper
1 tsp white vinegar
For sauce:
1/4 tsp white pepper
1/4 tsp Chinese salt
1/2 cup chicken stock
1 tsp cornflour
1 tsp Soya sauce
1 tsp sugar
1 tbsp tomato ketchup
Method::
* Wash the chicken pieces, drain water and marinate them with salt, pepper, vinegar and Soya sauce and set aside for about half an hour.
* Heat oil in a pan and fry the marinated chicken until it is tender.
* Remove and keep aside.
* In the same pan add Soya sauce, sugar, chicken stock, tomato ketchup, salt and pepper.
* Bring to a boil, stirring constantly.
* Add the chicken pieces and let it simmer until it becomes a thick sauce.
* Transfer to a serving dish and serve hot with Chinese egg fried rice
Chettinad Ginger Chicken Recipe
Ingredients :
skinned chicken thighs, each cut into 2 peices - 1 1/4 lb
Ground turmeric - 1/4 tsp
Salt - 1 1/4 tbsp
fresh ginger, peeled & finely chopped - 3"
Vegetable Oil - 4-5 tbsp
dried chillies, broken into 2or 3 pieces - 1-2
Mustard seeds - 3/4 tsp
Urad dal - 3/4 tsp
Fennel seeds -1/2 tsp
Small sticks cinnamon- 2
garlic cloves, peeled & finely chopped - 5-6
onion, peeled & sliced in fine rings - 1
medium tomatoes, peeled and chopped - 2
cayenne pepper - 1/2 tsp
lots of freshly ground black pepper
coriander to garnish.
Method: :
1.Put the chicken pieces into a bowl and add the turmeric and 1 tsp salt.
2.Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
3.Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
4.Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes.
5.Add the chicken and its marinade, cayenne pepper and the remaining salt. Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.
6.Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.
Chicken Rasam Recipe
Ingredients
1 small chicken
(fry a little in the open fire take out only inner portions cut into small pieces)
2 tbsp ghee
1 tsp lemon juice salt as per taste
grind into paste:
1 cup onion, chopped
1 tsp dhania
2 garlic flakes
1/2" ginger
2 cloves
2 cardamoms
1/2 tsp aniseed
1/2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
Method:
Heat ghee in a pan
Add the grounded masala and let it cook for 5-6 minutes
Add chicken pieces with 1 litre of water
Boil for some time
Add salt and lemon juice
Serve hot
Chicken Biryani Recipe
Ingredients:
Basmati Rice 2 cups
Chicken Pieces 1 lb.
Onion 3 large
Garlic 2 cloves
Ginger 1/4 tsp
Green chillies 2-3
Pepper powder as per taste
Coriander powder 1 tbsp
Garam masala 1/4 tsp
Whole garam masala 1/2 tsp
Cashew nuts 1 tbsp
Raisins 1/2 tbsp
Method::
1. Clean basmati rice and place it in colander.
2. Wash chicken pieces and mix it with coriander powder, garam masala powder, pepper powder, and salt.
3. Fry chicken pieces in a pan .
4. In another pan , heat oil and add onions (cut in length wise ), ginger(small pieces), and garlic (small -pieces) .
5. To this , add green chillies when it gets brown in color.
6. Add 1 glass of hot water (no need of adding water when it is cooked in pressure cooker) and put fried chicken pieces in to it.
7. Boil it in a medium heat till it gets cooked.
8. Fry cashew nuts , raisins ,and onion in ghee for garnishing .
9. Heat rice with cardamom, aniseeds,cinnamon and cloves in ghee in a deep vessel and pour 5 glasses of hot water and cook it till whole water gets drained up.
10. Don't forget to mix salt in to hot water.
11. Layer rice and chicken masala simultaneously in a greased flat baking vessel
12. Garnish the top of the rice with fried nuts and raisins .
13. Cover it with an aluminium foil and bake in 280 degrees for 10 minutes.
14. Delicious chicken biriyani is ready.
Oven Fried Chicken Recipe
Ingredients
750 gms. crisp savoury biscuits
2 tbsp. parmesan cheese
1 tsp. milk paprika
1 egg white
pinch of salt
10 chicken portions.
Method:
In a processor or liquidizer blend the biscuits to fine crumbs, add the parmesan cheese
and paprika and blend a few seconds longer.
Tip into a strong plastic bag. Lightly beat the egg white and salt on a shallow plate.
One portion at a time, coat with the egg white, add to the crumbs and shake to coat generously. Arrange on a roasting rack bone side downwards. Cook uncovered 5-8 mins. per 450 gms.
Leave to stand 5 mins. per 450 gms. uncovered.
Cook tips: It is well worth making this crisp savouring coating in a larger quantity as it
will store well in a screwtopped jar.
Note: Cooked this way the crispy coating really does stay crunchy. It is equally good
served cold but do not chill in the fridge as the coating will soften.
Kori Gasi Recipe
Ingredients
chicken - 1 kg, clean and cut into bite size pieces
coconut - 1 big, grated
dried red chillies - 15 or to taste
corriander seeds - 2 tbsp
cumin - 1 ½ tsp
fenugreek - ¾ tsp
pepper corns - 1 tsp
ghee - 3 tbsp
garlic - 8 flakes
turmeric powder - 1 tsp
tamarind - size of a small marble
onions - 1 ½ cup, chopped finely
salt - to taste
butter - 1 tbsp
If fresh coconut is not available, use 2 cups of desiccated coconut.
In traditional recipe, almost double the number of chillies are used.
Method:
Dry roast coconut till brown.
Fry chillies, corriander, cumin, fenugreek and pepper corns in a little ghee.
Grind all these with garlic, turmeric tamarind and coconut to a very fine paste.
Heat remaining and fry 1 cup chopped onion till brown.
Add chicken and remaining onion, salt, butter and cook on low flame for 10 minutes.
Add ground masala and 2-3 cups of water and cook till done.
To serve, break rotti, or naan or pita into pieces. Place them in a serveing bowl and top with gasi.
Andhra Chicken Kurma Recipe
Ingredients:
chicken - 1 kg
coconut - 1
poppy seeds - 2 tbsp
chilli powder - 2 tsp or to taste
salt - to taste
turmeric powder - ½ tsp
tomato - 1, chopped
onion - 1, chopped finely
curry leaves - few
cloves - 2
cardamoms - 2
cinnamon - 2 pieces
oil - 2 tbsp
corriander powder - 1 tsp
ginger - 2.5 cm
garlic - 8-10 flakes
corriander leaves - ½ cup
Method:
Clean and joint the chicken. Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk.
Grind poppy seeds to a paste. Grind ginger, garlic and corriander leaves together.
Cook chicken with thin coconut milk, salt, turmeric, chilli powder, and green paste.
When ½ done, add poppy seed paste, dhania powder and tomato. Simmer till chicken is cooked.
Heat oil in another pan, add clove, cardamom, cinnamon, onion and curry leaves.
When onion is light brown add the cooked chicken. Simmer for a few minutes.
Add the thick coconut milk. Just as it begins to boil, remove from fire. Packaged coconut milk can be used.
Mix 1 cup of it with 1 cup of water and use to cook the chicken.
Add 1 cup undiluted at the end. 1 Tbsps of ginger-garlic paste can be used instead of garlic and ginger.
Goan Chicken Fry Recipe
Ingredients
chicken - 1 kg
kashmiri chilli powder - 2 ½ tsp
cumin seeds - 1 tsp
peppercorns - ½ tsp
mustard seeds - 1 tsp
cloves - 4
ginger - 4 cm
garlic - 1 pod
turmeric powder - 1 tsp
vinegar - 1 tbsp
tomato puree - ½ cup
salt - to taste
oil - 5 tbsp
Method:
Clean and joint the chicken.
Grind all the ingredients from chilli powder to turmeric powder together with vinegar.
Add little water to a smooth paste.
Mix with salt.
Apply this to chicken pieces and keep aside for 1 hr.
Add 1/2 cup water and cook covered till chicken is tender and water is absorbed.
Add oil and fry till chicken pieces are well fried.
Add tomatoes puree and simmer till it forms a thick gravy that coats the chicken pieces.
Serve with steamed rice or chapathis.
Handi Murgh Recipe
Ingredients
For Chicken:
chicken - 1 kg
lime juice - 2 tbsp
curds - ½ cup
ginger garlic paste - 2 tsp
chilli powder - 1 ½ tsp
garam masala - 1 tsp
salt - 1 ½ tsp
oil - 2 tbsp
For Gravy:
tomao pureee - ½ cup
onions - 150 gms
ginger - 2 cm
chilli powder - 1 tsp
green chillies - 2-3
ghee or oil - 5 tbsp
cloves, cinnamon, cardamoms - 2 each
kasoori methi - 2 tsp
salt - to taste
fresh or clotted cream - 2 tbsp
Method:
Clean and joint the chicken.
Heat oil, add fennel and fenugreek.
When they splutter add curry leaves, garlic and giger.
Fry for 1 minute.
Add onion and fry till golden brown.
Add all the powders and stir well.
Add tomato puree and 1-1 1/2 cup of water.
Add chicken and salt.
Cover and simmer till the chicken is cooked.
Serve with steamed rice.
Chicken Chilli Fry Recipe
Ingredients
oil - 1/3 cup
onion - 1 ½ cup, thinly sliced
ginger - 3 cm, sliced
garlic - 8 flakes, sliced
green chilies - 4, slit
red chilies - 2, broken into pieces
chicken joints - 750 gm
tamarind paste - 2 tsp
salt to taste
Method:
Heat the oil in a kadai.
Add onion, ginger and garlic and fry till light brown.
Add green and red chilies, chicken joint and salt.
Fry, stirring all the time till the chicken turns light brown.
Add tamarind paste, salt and ½ cup of water.
Cover and simmer till the chicken is cooked.
Open the lid and increase the heat till the gravy is thick enough to coat the chicken pieces.
Chicken Kabab Pulao Recipe
Ingredients
For Pulao:
basmati rice - 2 cups
ghee - 1/3 cup
onion - 1 cup, sliced
garlic - 2 tsp, minced
cloves - 6
cardamoms - 6
cinnamon - 2 sticks, 5cm each
mace - 2 blades
saffron - a big pinch (soaked in little milk)
raisins - 2 tbsp
almonds - 2 tbsp( blanched and sliced)
For Chicken:
chicken - 1 small, about 750 gm
turmeric powder - ½ tsp
chili powder - 1 tsp
coriander powder - 1 ½ tsp
black pepper powder - ½ tsp
poppy seeds - 1 tbsp
almonds - 1 tbsp
curds - ½ cup
oil or ghee - 5-6 tbsp
onion - ½ cup, sliced
garlic - 4 flakes, chopped
salt to taste
Method:
For Pulao:
Wash the rice well. Drain completely.
Add 4 cups of water and soak for ½ hour.
Heat the ghee in a thick bottomed pan.
Add all the ingredients from onion to mace.
Fry till the onion is golden brown.
Add the rice with the soaking water. Add salt.
Crush the soaked saffron in milk and add to rice.
When the water begins to boil, cover the pan tightly and lower the flame.
Leave undisturbed till the water is absorbed and rice is cooked.
Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice
without breaking the grains.
For Chicken:
Clean the chicken and wipe dry. Prick all over with a fork.
Powder poppy seeds and almonds together.
Mix them with rest of the masala , curds and salt.
Rub some of this paste inside the chicken.
Fill the chicken with some of the pulao and truss securely.
Rub some of the curd mixture over it.
Heat the ghee or oil in a kadai. Fry onion and garlic.
Add the chicken and fry, turning the birds carefully a couple of time.
When the chicken is browned, add the remaining curd mixture.
Cover and simmer till the chicken is cooked.
To serve, arrange the pulao on a serving dish.
Untruss the chicken and place over the pulao.
Pour the gravy from the kadai over it.
Chicken Masala Roast Recipe
Ingredients
chicken - 1 about (1 kg)
onions - 1 cup, sliced
oil - ½ cup
ginger - 2 cm
grated coconut - 1 tbsp
green chilies - 2
coriander leaves - 2 tbsp, chopped
pepper corns - ½ tsp
cardamoms - 2
cinnamon - 3 cm piece
chili powder - ½ tsp
curds - ½ cup
salt to taste
Method:
Clean the chicken, wash and wipe dry.
Fry the onion slices in hot oil till brown and crisp. Drain and reserve.
Grind all the ingredients from ginger to chili powder to a smooth paste.
Combine this paste with curds, salt and fried onions.
Rub some of this mixture inside the chicken and pour the rest over it.
Cover and marinate in frig over night.
Place the chicken in a baking dish.
Cook in a moderate oven,( 180 degrees C) brushing it at regular intervals with the oil in which onions were fried.
When the top side is done, turn the chicken and cook the other side.
Serve hot with Roti and Dal.
Ginger Chicken Recipe
Ingredients:
Cooked & shredded Chicken 500gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste
Method::
1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
6. Add the mushrooms and cook till sauce thickens slightly.
7. Serve hot.
Pepper Chicken In a Coconut Gravy Recipe
Ingredients:
2-2.5 pounds of chicken cut into pieces
3 tbsp of pepper powder
3-4 flakes of garlic paste
A small piece of ginger paste
Some dry coconut
unsalted butter
A few sticks of cinnamon.
Some cloves
A few cardomom seeds
2 small tomatoes
2-3 tsp coriander powder
2 Medium onions
1 tsp chilli powder
A little haldi powder
1 tsp cumin seeds powder Coriander leaves to garnish
Salt to taste
Method::
Smear 2 tbsp of pepper powder and salt on the chickenpieces.
Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
Heat some butter (you can also use oil!)in a pan and fry the chicken pieces one by one.
Not deep fry, just like frying onions. Keep the fried chicken pieces aside.
In the same oil (butter) you used to fry the chicken, now fry the sliced onions, cardomom, ginger, garlic, cloves and cinammon. When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry for1½ minutes.
Add the coconut and tomatoes and keep frying. Do not add water.
Now add the remaining pepper powder (around 1 tbsp) and fry for a minute.
Now add water, enough to get a thick paste. Drop the fried chicken pieces into the gravy and you can add water to make it into a thin gravy. Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala. Garnish with coriander leaves. Eat hot with rice and enjoy.
