Professional Documents
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R e C I P e - Chicken
R e C I P e - Chicken
Serves 5-6
Cooking time (approximately): 15 minutes
~Ingredients
500 gm chicken
1 mug milk
2 tbsp pepper
2 tbsp salt
½ piece lemon
5 tbsp sunflower oil
¼ cup coriander leaves, chopped
~Method
Chop the chicken into medium-sized peices. Wash and put in a pressure cooker.
Garnish with coriander leaves and tomatoes. Serve hot with tea, coffee or any other beverages.
Health counter: This dish is rich in protein, great to taste and low on calories when compared to
the other recipes I've given here.
1 tsp Salt
1 tsp Garlic pulp
1 tsp Ginger pulp
12 Chicken Thighs
1 tsp Chilli Powder
2 tbsp Clear Honey
6 tbsps Lemon juice
2 tbsps Vegetable Oil
1 tsp Soft Brown sugar
Fresh Coriander springs
1 Green Chilli, Finely chopped
2 tbsps Fresh Coriander, chopped
Method:
Prick the chicken thighs with a fork, rinse, pat dry and set aside in a bowl.
In a large mixing bowl, mix together the lemon juice, ginger, garlic, chilli powsder, salt,
sugar and honey.
Transfer the chicken thighs to the spice mixture and coat well. Set aside for about 45
minutes.
Preheat the grill to medium. Add the fresh coriander and chopped green chilli to the
chicken thighs and place them on a flameproof dish.
Pour any remaining marinade over the chicken and baste with the oil, using a pastry
brush.
Grill the chicken thighs under the preheated grill for 15-20 minutes, turning and basting
occasionally, until cooked through and browned.
Transfer to a serving dish and garnish with the fresh coriander springs.
Balti Chicken
Ingredients:
1 tsp Salt
3 tbsp Corn Oil
3 Onions, sliced
1 tsp Garlic pulp
1 tsp Ginger pulp
1 tsp Chilli powder
1 tsp Garam Masala
4 tbsp Lemon juice
4 Black Peppercorns
2 tbsp Natural Yogurt
1 inch Cinnamon stick
2 Black Cardamon pods
tsp Black Cumin seeds
2 Green Chillies, chopped
3 Tomatoes, halved and sliced
1 kg Chicken, cut into 8 pieces
2 tbsp Fresh Coriander, chopped
Method:
Wash and trim the chicken pieces, and set to one side.
Heat the oil in a large karahi or deep round-bottomed frying pan. Throw in the onions
and fry until they are golden brown. Add the tomatoes and stir well.
Add the cinnamon stick, cardamoms, peppercorns, black cumin seeds, ginger, garlic,
garam masala, chilli powder and salt. Lower the heat and stir- fry for 3-5 minutes.
Add the chicken pieces, 2 at a time, and stir-fry at least 9-10 minutes or until the spice
mixture has completely penetrated the chicken pieces.
Add the yogurt to the chicken and mix well.
Lower the heat and cover the pan with a piece of foil, making sure that the foil does not
touch the food. Cook very gently for about 15 minutes, checking once to make sure the
food is not catching on the bottom of the pan.
Finally, add the lemon juice, fresh coriander and green chillies, and serve at once.
Ingredients:
1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
Juice of 3 lemons, heat for 3 mt and cool
1 1/2 - 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil
1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the
dry roasted ingredients and grind to a fine pwd.
2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli
pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue
to cook till the oil separates and there is hardly any water content. This frying will take
about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry
red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along
with any left over gravy and oil. Combine well. Add the ground spice pwd and combine
well and cook on medium to high for 15-18 mts, stirring in between.
4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an
airtight bottle and refrigerate.
Note:
Prepare this pickle when you have some time on hand and refrigerate it for a longer
shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry
roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be
roasted together.
Chicken Chettinad
Ingredients:
Chicken - 1kg.
Poppy seeds - 2 tsps.
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp.
Coriander seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
Whole red chillies - 6-8 nos.
Cinnamon - 1" stick
Green cardamom - 3 nos.
Cloves - 2 nos.
Turmeric powder - 1/2 tsp.
Onion large - 1 no.
Ginger chopped - 2 tsps.
Garlic chopped - 2 tsps.
Aniseed 1/2 tsp.
Red chilli powder - 1 tsp.
Tomatoes, medium 3 nos.
Lemon - 1 no.
Curry leaves - 10-12 nos.
Fresh coriander - to garnish
Oil - 1/2 cup
Salt to taste
Method:
Clean the chicken, remove the skin and cut into 12 pieces. Chop the onions and
tomatoes separately. Roast the whole red chillies, grated coconut, poppy seeds,
coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, aniseed, fennel
seeds in oil and grind to a paste along with ginger and garlic. Heat the oil in a vessel and
fry the onions till golden brown. Then add curry leaves, the ground paste and sauté for
some time. Add the tomatoes, red chilli powder, turmeric powder and sauté. Add the
chicken, mix well and cook for five minutes. Then add two cups of water and lemon
juice. Cover and cook till the chicken is done. Garnish with coriander leaves and serve
hot with boiled rice or parathas.
Chicken Tikka
Ingredients:
6 - chicken(legs)
¼ cup - yoghurt
½ tsp - black pepper(powder)
¼ tsp - cardamom(powder)
2 tbsp - garlic(paste)
2 tbsp - ginger(paste)
2 tbsp - gram flour
¼ tsp - mace(powder)
¼ tsp - nutmeg(powder)
salt to taste
5 tbsp - vegetable oil
¼ tsp - turmeric powder
4 tbsp - lime juice
½ tsp - red chili powder
½ tsp - cumin powder
Method:
Note:
A tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over),
made with the addition of mint and coriander paste (3 tbsp) to the marinade.
Chicken Mussalam
Ingredients:
1 whole Chicken
20 gms Green Chillies
1 tbsp ginger-garlic paste
2 tbsp grated raw Papaya
1 tbsp lemon juice
Salt to taste
For Marination:
1 cup Curds
1/2 tsp Red Chilli Powder
1 tsp Kashmiri Chilli Powder
2 tbsp Salad Oil
Method:
Apply salt and sprinkle lime juice all over and keep aside.
Grind green chillies, ginger and garlic to a paste.
Beat curds thoroughly. Add ground spices.
Grind papaya and add. Beat well again.
Add the chilli powder and beat well.
Add salad oil and colour and strain through fine sieve.
Rub the batter all over the body of the chicken and well inside the slits.
Let it soak in the batter for at least 12 hours.
Thread chicken on to a thin iron rod and place it well inside the tandoor.
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:
Serves 4-6
Handi Murgh
Ingredients:
Method:
300 gms. boneless (skinless) chicken cut into 1 ½" - 2" pieces (pieces should be of even
size)
1 tsp. garlic paste
½ tsp. saunf (aniseed) powder
1 tsp. salt
1 tsp. red chilli powder
¼ tsp. nutmeg powder
4 tbsp. cream or malai.
Method:
Place chicken in a bowl. Add all the ingredients and mix well.
Let it marinate for 1-2 hours at room temperature.
Place kababs on a plate in the form of a ring.
Micro high uncovered 2 mins. Turn over (change the side) of the kababs.
Again micro high 2 mins. Remove to a serving dish and serve hot.
Note : Check after standing time. If the kabab is not fully cooked micro high for 1 minute
more. Some juice may remain after kababs are made. Discard it. The amount of juice
will depend on the water content of the chicken.
serving 6
1 kg chicken(broiler)
half kg chicken keema
paste of onion, garlic, and ginger (4onions, 10-12 garlic cloves, 1" ginger)
1 tsp garam masala
whole garam masala 12 black peper, 2-3 cloves, tej patta 1, jaifal grated 1/4 tsp, and
badi ilaichi 2
tomatoes puri 1/2 cup
whole tomato cut into 4 large chunks and green chillies small pieces
kadhai, refind oil and salt to taste
take the kadhai put 1and a half table spoon of refind oil,and put in the whole garam
masala, now saute chicken keema first, till it gets bit brownnish, now add pastes, garam
masala powder, and cook till the whole paste starts leaving the oil at the sides.
now add the chicken pieces cook for 10 min. this will make the chicken tender and it'll
also make the flavours get perfused inside the chicken, remember the dish has one very
important thing it is spicy and has beautiful aroma of perfect spices.
add about 1 and a half bowl of water and cover cook at low and wait for another 15 min
just after the completion of 10 min. add the large 4 halves of tomato and the green
chillies and again cover cook . this is when the chicken will be completely cooked and
then its your own choice you want to completely soak dry the dishe (this is the original
way, the whole keema paste will be wrapped around the chicken peices). or you can
leave it with some kind of thick gravvy to be eaten with bread.
1. In a zip-lock plastic bag, mix together lemon juice, garlic, coriander, ginger, cumin, red
pepper and salt. Remove 2 tablespoons of mixture and set aside. Place chicken in
plastic bag, seal and shake to coat. Marinate in refrigerator 30 minutes.
2. Remove chicken from marinade; drain. Place chicken, skin side up, on rack in jelly roll
pan. Add vegetable oil to reserved marinade and brush on chicken.
3. Bake, brushing occasionally with reserved marinade, in 400°F. oven 40 minutes or
until fork can be inserted in chicken with ease.
4. To serve, place chicken on serving platter and garnish with cilantro sprigs and red chili
peppers. Serve Almond Yogurt Sauce in separate bowl for spooning over chicken.
Makes 4 servings.
Almond Yogurt Sauce: In small bowl, mix together 1/3 cup plain yogurt, 2 tablespoons
minced green onion, 2 tablespoons chopped toasted almonds, 1/2 teaspoon coriander
and 1/2 teaspoon dried crushed red pepper flakes. Refrigerate until served.
Recipe provided courtesy of the National Chicken Council. Used with permission.
Punjabi Chicken
Categories
Ingredients:
Method:
Clean the chicken leg pieces. Mix ginger-garlic paste, yogurt, garam masala, salt,
orange red color and chicken pieces. Keep aside for about 2 hours.
Heat oil in a pan, fry chicken pieces only until they get light brown in color. Remove and
place them in a plate.
Fry the onions in the same oil, then add chicken pieces along with the gravy (remained
in the above mix), tomatoes and fry until gravy becomes red color.
Place all the gravy on a tray, then chicken pieces and garnish with cilantro on it.
Onion Chicken
Categories
Ingredients:
Method:
Heat oil in a pan and fry half of the chopped onions until golden brown. Also add ginger-
garlic paste, chili powder, turmeric, coriander powder, salt and fry for one more minute.
To this, add chicken pieces, stir until the pieces are coated well with the onions mixture.
Cook until the chicken pieces are tender. Add water if necessary.
Heat oil in another pan and fry the remaining onion cubes, slit green chilies, cashews for
few minutes. Now add the above cooked chicken and stir well.
Sprinkle cumin powder, garam masala powder, chopped coriander leaves, stir and
remove from heat.
Method
1. Mix 1/2 cup of water into the sugar and make thick syrup
2. Mix the lime juice in it stir it for sometime ( syrup should be thick) and simmer it for
sometime.
3. Keep it aside
4. Marinate the chicken pieces with cornflour, ginger paste and salt.
5. Heat the oil in non stick kadai
6. Fry the marinated pieces till brown in colour.
7. Keep it aside after its fried.
8. Try to make the chicken pieces if possible into finger shaped.
9. Fry the chopped onions, garlic till pink in colour
10. Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup
for sometime
11. Add the celery leaves into it
12. Simmer for sometime adding ajino motto in it.
13. Its ready to eat and this recipe is enjoyed by the kids.
1/2 kg of Chicken (skinned) to be cut into small pieces and marinated with 1 tsp of salt
and 1 tsp of Garlic paste.
1 cup of Tomato sauce.
Oil for frying
4 whole Red chillies.
1 Medium sized Chopped Onion
1 Pinch of Ajinomoto
Method
1. Take 1 tbsp of oil in non stick kadai
2. Fry the chopped onions and the whole red chillies till pink in colour
3. Add the marinated chicken fry it till 5-10 minutes.
4. Then add thetomato sauce in it and cook it in slow flame covered with Lid
5. Adding a pinch of ajino motto and simmer it for sometime
6. Garnish it with chopped spring onions, corriander leaves.
7. It can be had with noodles or rice or with chapathi.
Ajwain Murg
INGREDIENTS:
DIRECTIONS:
1. Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and
salt for half hour
2. Heat oil in a thick pan and add chicken pieces. Do not add the the extra marinade
3. Cook chicken until it turns brown and all juices are absorbed. Keep moving it to
ensure even browning.
4. Lower the heat and add the rest of the marinade
5. Add ½ cup of water, cover and cook on low heat until the chicken turns tender.
6. Add cream and chopped cilantro. Continue frying this until chicken is dry and well
coated. Serve hot.
Depending on the kind of chicken, the cooking time can vary. You can omit water in step
5 altogether if the kind of chicken you have cooks easily. Using thigh and drumstick will
not make the meat hard when overcooked.
CHILLI CHICKEN
INGREDIENTS:
1½ lbs. Chicken(boneless)
1 pinch Ajinomoto
½ tsp. Black Pepper(powder)
1 tsp. Sugar
2 tbsps. Soy Sauce
2 tbsps. Corn Flour
1 no. Egg
8 nos. Green Chilies
6 cloves Garlic
Vegetable Oil for frying
Salt to taste
DIRECTIONS:
Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce,
salt, egg and 1 tablespoon cornflour for ten minutes.
Deep fry chicken in hot oil till light brown.
Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss
for 15 seconds.
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.
Add fried chicken pieces and cook for 3 minutes.
Add rest of cornflour, after dissolving it in water. Stir constantly.
Garnish with chopped spring onions and green chilies julienne.
Butter Chicken
INGREDIENTS:
DIRECTIONS:
Mix yogurt, ginger, salt and red coloring and rub into chicken.
Let it marinate overnight.
Place in an ovenproof dish and brush with oil.
Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1
minute.
Add sour cream and chicken liquid.
Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes.
Add chicken pieces and adjust seasoning. Add ground almonds.
Dissolve cornstarch in water and add to the chicken.
Kadai Chicken
INGREDIENTS:
DIRECTIONS:
Mix curd, cashewnut powder, kesar, food color, kasturi methi and milk powder. Set
aside.
Heat oil and fry kalonji, add the whole chillies and fry.
Add masala paste and fry till oil separates.
Add chicken pieces, fry for 5 minutes, add 1/2 cup of water. Cover and Cook for 5
minutes.
Add the curd mixture.
Cook covered on a slow flame to a rich creamy gravy.
Garnish with grated boiled egg and fried chillies.
Chicken Korma
INGREDIENTS:
2 kgs Chicken(pieces)
½ kg Yoghurt(sour)
100 gms. Coconut(dessicated)
1 kg Onion
2 tsps. All spice powder
½ tsp. Black Pepper(powder)
5 tbsps. Garlic(paste)
5 tbsps. Ginger(paste)
5 nos. Green Chilies
1 tsp. Turmeric Powder
2 tsps. Coriander powder
1 cup Vegetable Oil
10 leaves Cilantro
5 leaves Mint
Salt to taste
DIRECTIONS:
Marinate the chicken pieces for 10 minutes in 2 tsp of salt, turmeric powder, garam
masala, coriander powder and ginger-garlic paste.
Chop the onions into fine slices and fry them till golden brown.
Put the marinated chicken pieces when the onion is fried. After 10 minutes add the
whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.
Now add dessicated coconut, pepper powder, chopped coriander and mint leaves.
Cover and allow it to cook for 15 minutes.
Serve hot with rice.
Peppered Chicken
INGREDIENTS:
DIRECTIONS:
Clean and wash chicken and set aside.
In a pan heat oil, add cumin seeds.
After a few seconds add ginger garlic paste and saute for 5 mins.
Then to it add chicken and salt and cook on low flame till the chicken tenderizes.
Add 1/4 cup water if reqd.
When chicken is done sprinkle black pepper powder and mix well.
Lastly beat 2 eggs and add to chicken and stir till the egg in it cooks well.
Finger licking, lip Smacking Chicken is Ready!!!!
Dhuaan-Daar Murgh
INGREDIENTS:
1 lb. Chicken
½ lb. Yoghurt
1½ tbsps. Ginger(paste)
1½ tbsps. Garlic(paste)
3 nos. Onion(medium)
3 nos. Tomato(big)
2 tbsps. Red Chilies(powder)
¼ tsp. Turmeric Powder
½ tbsp. Cumin Seeds
4 nos. Cloves
3 nos. Cardamom
5 nos. Black Pepper
1 piece Cinnamon
Vegetable Oil for frying
Salt to taste
1. Marinate chicken in curd, ginger-garlic paste, red chilli pwd, turmeric and salt and set
aside.
2. Grind together Onions and tomatoes.
3. Heat oil and add jeera, cloves, cardamons, cinnamon and 2-3 bay leaves.
4. When tempered, to it add the ground tomatoes and onions and saute well till the
masala begins sticking to the sides.
5. Then add the marinated chicken and cook for a while. Keep stirring occasionaly.
6. Now add required water for chicken to cook. Cover and let it simmer.
7. Meanwhile keep the pieces of charcoal on gas flame till it becomes embers.
8. When chicken is done and oil is floating on top. Turn off the heat.
9. Keep a small bowl or even onion peels on top of the gravy, place the embers on it and
drop a few drops of oil on it. Cover the vessel immediately.
10. Do not allow smoke to escape. Let it stay for 5 mins and then dish out.
The smoking can be done after dishing out as well, It makes the dish very dramatic if
opened at the table with the smoke coming out.
Chicken 65
INGREDIENTS:
DIRECTIONS:
1. Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick
batter. Add water if required.
2. Add chicken pieces to the batter and marinate for an hour.
3. Deep fry the marinated chicken pieces till they turn golden.
4. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color,
little salt and the fried chicken pieces.
5. Fry for 4-5 minutes and remove from heat.
6. Add lime juice, mix well and garnish with onions.
For garnishing :
1 - tomato
2 - onion
2 - lemon wedges
4 - green chillies
Method
1. In a deep bowl put chicken, kasoori methi, peanuts paste, onion paste, coriander
powder, garam masala, red chilli powder, salt, tomato, garlic paste and turmeric.
2. Mix all the ingredients and refrigerate for an hour.
3. Now take a another pan and heat 6-8 tsp oil.
4. Add jeera & tomato and stir.
5. Cover the pan, cook for two min, stirring in between
6. After 2 min, open the pan cover and add marinated chicken, stir and cover the
pan.
7. Cook for 10 to 15 min stirring in between.
8. After cooking, garnish with butter.
9. Serve hot with laccha paratha/rice
Murgh Junagadhi
Ingredients:
1 kg - chicken
3 tbsp - cashew nuts
2 tsp - chilli powder
1 tsp - turmeric powder
3 tsp - coriander powder
1 cup - grated coconut
4 tbsp - ghee or oil
6 - cloves
6 - cardamom
2 - bay leaves
1 � cup - onion, chopped
Method
Serves:4 to 6
Chicken Roast
Ingredients:
1 - chicken, boneless
4 tsp lime juice
1 tsp - salt
6 - cardamon
6 - 1-inch sticks of cinnamon
8 - cloves
1/2 tsp - garam masala powder
4 tbsp – ghee
Method
Ingredients:
500 g - chicken
100 g - small onion
10 flakes - garlic
50 g - garlic
2 - green chilli
1 tsp - red chilli powder
2 tsp - dhania powder
1 tsp - garam masala
salt
coriander leaves to garnish
Method
Spicy Chicken
Ingredients:
chicken : 500 grms
onions : 4 big size
green chilly : 2
ginger garlic paste: 2 teaspoons
pepper : 1/2 teaspoon
turmeric powder: 1/2 teaspoon
red chilly powder: 1-2 teaspoons
curd : half cup
garam masala powder: 2 pinches
curry leaves : 8 leaves
coriander leaves: for garnishing
salt: as per required
oil: 5-6 table spoons
Method
1. First clean the chicken and marinate it with Pepper, Red Chilly powder, Curd,
Pepper, Salt and Ginger garlic paste for 30-60 mins.
2. After marinating, take a kadai and pour oil into it.
3. Now add the chopped curry leaves, chopped onions(small and cube shaped
pieces) and chilly pieces into it.
4. Allow them to fry for 5 mins in low flame.
5. Then add the Marinated Chicken into it and mix it properly.
6. Then, put the lid and let the chicken cook on low flame.
7. Keep stiring in regular periods for atleast 15-20 mins.
8. Once the chicken pieces become soft, add 2 pinches of garam masala powder
and stir it once again.
9. Now, add 1/2 a cup of water and cover the kadai with a lid.
10. Allow it to cook for 5 mins in low flame.
11. Then garnish it with Corriander leaves and serve it hot.
Method
1. Grind together chilly and garlic to a very smooth and thick paste.
2. Marinate chicken with the above mix.
3. Add enough salt and mix it again.
4. Keep this for 20 - 30 mins.
5. Take each chicken piece and soak it in the maida.
6. Make sure that maida is covered almost every where of the chicken piece. Do
not add water.
7. Keep it aside for 10 mins.
8. Deep fry it in hot oil.
Dhaba Chicken
Ingredients:
1 - chicken, cut into pieces, washed and wiped
1 cup - onion, chopped
3/4 cup - oil
1/2 tsp - cumin seeds
2 - bay leaves
2 - dried red chilly
1 tsp - garam masala
1 tbsp - ginger garlic paste
1 tbsp - chopped coriander
1 tsp - turmeric powder
1 tbsp - coriander powder
1 tsp - red chilly powder
salt to taste
Method
Jeera Chicken
Ingredients:
1 - chicken
a bit - jeera
1 tbsp - jeera powder
1 - large onion
1 - green chilly
a bit - coriander
oil for cooking
salt
Method
1. Cut chicken into small pieces and wash them and keep them aside.
2. In a pan heat little oil and add full jeera in it.
3. Let it fry for a little time, then add the chicken pieces into the oil and jeera.
4. After you have added the chicken, quickly add in the jeera powder and salt.
5. Add 1 glass of water and then after a few mins and another glass of water.
6. Then let it cook on high flame and then gradually lower the flame as you think it
needs to be done.
7. Mean while, cut onions, green chillies and coriander and fry all the ingredients
together.
8. After chicken is done, it is ready to be served, add the garnish on the chicken.
9. Enjoy it with hot chapati or rotis.
Chicken Lollipop
Ingredients:
� kg - chicken winglets
3 - eggs
2 tsp - gram flour
2 tsp - flour
2 tsp - corn flour
2 tsp - chilli sauce
2 tsp - soya sauce
1/2 tsp - ajinomoto
salt to taste
few drops of red colour
oil for deep frying
Method
Method
Seekh Kebab
Ingredients:
1 cup - minced chicken
1/4 cup - chopped onion
1/4 cup - chopped coriander leaves
1 tsp - ginger garlic paste
1 tsp - lemon juice
salt as per taste
Method
1. Mix all the above ingredients and shape it in long strips like a cylinder.
2. Put little oil in your hand while doing so, so that it does not stick.
3. Now pre heat the oven for 5 minutes at 180 deg.
4. Then put all the chicken strips in the oven and bake for 10 minutes.
5. Take it out and stir fry this in one tsp oil to make it brown in colour.
6. Kids love this minced chicken kebab as its tasty and not spicy.
Chatpata Chicken
Ingredients:
chicken - 800 g
sugar - 1 tbsp
lemon juice - 3 tbsp
onion seeds(kalonji) - 1tbsp
cumin seeds - 1 tbsp
mustard seeds - 1 tsp
fennel seeds (saunf) - 1 tbsp
onions sliced - 1cup
ginger/garlic paste - 1 tbsp each
tomato pure - 1/2 cup
red chilli - 2tbsp
coriander powder - 2 tbsp
turmeric powder - 1 tsp
yoghurt - 2 tbsp
malt vinegar - 2 tbsp
coriander leaves, chopped - 1/2 cup
oil - 1tbsp
salt to taste
Method
1. Apply sugar, lime juice and salt and leave for atleast 1/2 an hr.
2. Slightly roast kalonji,cuminseeds, mustard seeds, saunf and then grind to fine
paste
3. Heat oil, add sliced onions cook till golden brown, add ginger/garlic paste stir for
a moment.
4. Add tomato pure, red chilli powder, coriander powder, turmeric powder, cook till
oil seperates.
5. Add marinated chicken cook till almost chicken is cooked.
6. Add yoghurt, vinegar, ground masala, chopped coriander leaves and salt mix
well and add water if necessary.
7. Lower the heat and simmer till chicken is done. Serve hot
Tandoori Murg
Ingredients:
700 gm - whole chicken
10 ml - lemon juice
30 gm - ginger & garlic paste
salt to taste
Method
Chicken Shakuti
Ingredients:
1 kg - chicken
1 tbsp - ginger & garlic paste
1 tsp - tamarind paste
1 tsp - fenugreek seeds
1 tsp - cousous
2 - small onions
1 cup - fresh coconut
whole dhania
whole zeera
6 pieces - cloves
8 to 9 - kalamiri
1 big stick - cinnamon
4 - green cardamom
4 to 5 - red chillies
1 tsp - aniseed (saunf)
haldi powder to taste
salt to taste
Method
Cut chicken into pieces, wash and keep aside.
Add oil in a pan and fry the cloves, kalamiri, cinnamon, cardamom for a while and keep
aside.
In the same oil, add coconut, onion, zeera, dhania, red chillies, garlic and saunf till the
coconut turns light golden brown.
Remove and put in the mixie along with the fenugreek seeds, couscous, ginger, tamarind,
turmeric powder and grind to a paste.
Heat oil and fry the ground masala for a few mins.
Then add chicken with little water and salt.
Cover and let it cook for 20 mins.
Chicken Toofani
Ingredients:
1/2 kg - boneless chicken, cut into 2 inch pieces
1 tbsp - garlic and ginger paste
1/2 tsp - red chilli powder
1 tsp - salt
For Gravy:
1/2 teacup - oil
1 1/2 tbsp - ginger & garlic paste
1/4 tsp - garam masala
salt to taste
coriander leaves to garnish
Grind to Paste:
50 gm - cashew nuts
50 gm - poppy seeds
5 - almonds
3 tbsp - thick curd
1 medium - onion
1 tsp - kasmiri red chilli powder
2 tbsp - thick cream
Method
Marinate chicken with ginger garlic paste, chilli powder, salt and garam masala.
Keep aside for an hour.
Grill on charcoal basting with oil till tender and cooked.
For Gravy:
Heat oil, add ginger garlic paste and fry till light brown in colour on low heat.
Add grouded paste and cook till oil seperates from the masala.
Add cream, garam masala, cooked chicken and salt.
Stir for sometimes and pour 1 cup water.
Now cook on low fire for 5 to 7 mins.
Garnish with coriander leaves and remove from fire.
Serve with naan, rumali roti or paratha.
60gms ghee
2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces