Chicken Drumsticks

Chicken Drumsticks

Ingredients:
6 Chicken Drumsticks

1 tbsp ginger-garlic paste

2 tbsp All-purpose flour (maida)

2 tbsp corn flour

2 eggs (beaten)

1/4 tsp pepper / chili powder

A pinch of sugarSalt To Taste

1 tbsp Soya sauceOil for frying.

Directions:
Step:1 In a bowl add Soya sauce, ginger-garlic paste, sugar.
Step:2 Add chicken wings coat well and set aside for 1/2 hour.
Step:3 Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Step:4 Heat oil in a wok / kadhai.
Step:5 Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.

MURGH AFGHANI

MURGH AFGHANI (Chicken With Melon Seed)

In this recipe chicken is cooked with melon seeds, cashew nut paste, khuskhas, cream, butter and white pepper. Roasted in oven, Murg Afghani is spicy non-vegetarian dish.

• Ingredients:
  1 Small whole Chicken
• 1 tbsp Magaz (Melon Seed) paste.
• 1 1/2 tbsp Cashewnut paste.
  1 tbsp Khuskhus (Posto / Poppy seeds) paste.
• 1/2 cup Cream
  2 tbsp Butter
• 2 tsp White pepper
• Salt To Taste
  Directions:
  Step1: Clean the chicken and keep aside.
  Step :2 Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
  Step:3 Grill in a tandoor (charcoal grill) till golden.
  Serve the murgh afgani hot with onion rings.

Chicken Biryani

Chicken Biryani

I have been thinking to make chicken biryani for a long time. And I got the opportunity this weekend when hubby wanted me to make him Chicken Biryani,its prepartion time is very less and my family enjoyed it a alot. so below is the recipe which i want to share with you all.

Ingredients:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves Salt to taste
7 tbsp Oil.
Directions:
Step : 1 Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Step:2 Marinate the chicken with this mixture and keep aside for 3-4 hours.
Step:3 Heat oil in a pan. Fry the onions until golden brown.
Step :4 Add the marinated chicken and cook for 10 minutes.
Step :5 Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder.
Step :6 Add the chicken pieces.
Step:7 Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot

Kadhai Chicken

Serves: 4

• Cooking time (approx.): 32 minutes

Ingredients:

• 3 tsp oil


• 1 tsp coriander seeds lightly roasted and crushed


• 3 dry red chillies pounded


• 3 large onions finely sliced


• 1 tsp garlic paste


• 2 tsp ginger paste


• 1 tsp red chilli powder


• 2 tsp coriander powder 1


• 1 tsp hot spice mix (garam masala) powder


• 12 medium pieces (about 800 grams) of chicken


• 2 green chillies deseeded and slit salt to taste


• 4 large tomatoes pureed


• 6 tablespoons fresh coriander finely chopped


• 3 tablespoon(s) dry fenugreek leaves (kasuri methi) crushed finely chopped fresh coriander and shredded green chillies to garnish.

DIRECTIONS:
step :1 Heat the oil in a wok (kadhai). Fry the crushed coriander seeds and pounded red chillies for a few seconds. Add the onions and fry for about 4 minutes or till light brown. Add the garlic and ginger paste. Saute till the onions are golden brown.
step :2 Add the spice powders and keep stirring for a few seconds. Add the chicken pieces and the slit green chillies. Stir-fry for about 8 minutes or till the chicken pieces are golden brown on all sides.
step 3: Add the tomato puree and salt. Bring to a boil. Cover and cook on low heat for about 20 minutes or till the chicken is tender. Increase the heat and stir well till the gravy is thick and oil floats on top. Sprinkle the crushed dry fenugreek leaves and mix well. Serve hot garnished with coriander leaves.
useful tips:
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
The amount of green and red chillies can be increased or decreased as desired.
Keep some amount of hot water ready if more gravy is desired

Indian Butter Chicken

Butter chicken (or murgh makhani) is an Indian Cuisine from Punjab, popular in countries all over the world.

Dressed chicken(with or without bones) is marinated overnight in a yogurt.For marination you can add coriander powder 2tsp, 1/2tsp garam masala, 1tsp salt and 1/2 pepper,1/2 tsp turmeric powder, mix all of them together in yogurt and apply all over the chicken pieces and leave overnight for marination.(wants to make dish in less time then 1hr -2 hr marination is also fine.)

Ingredients
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Directions
step 2 : Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

step :3
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

step:3
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Serve hot with Naan or Rice.

Chicken Tikka

This recipe will serve 3-4 people

Ingredients for Chicken Tikka:

4/8 cup yogurt or 2sp lime juice or 1 sp vinegar

4 crushed garlic cloves

1 1/2 inch fresh ginger,

peeled and chopped1 small onion, grated

1 1/2 teaspoon chili powder

1 1/2 tablespoon ground coriander

1 teaspoon salt
1/2 sp garam masala

4 chicken breasts, skinned and boned

1 large onion, thinly sliced into rings

2 large tomatoes, sliced

2 tablespoon coriander leaves

Steps:
Combine first 8 ingredients and set aside. Cut chicken into 1 inch cubes.

Step 1: Marinate by mixing all the above first 8 ingredients and apply all over on the chicken pieces. Cover and chill for 6 hours or overnight.

Step 2: Put chicken on skewers and grill them 5 to 8 minutes, turning occasionally until cooked through. (If you don't have a holder then you can put the skewers directly on the grill however, you will have to watch them carefully so they do not burn the food. )

If you have a skewer holder then put that on the grill first. Put in each skewer one at a time. Once they are on close the grill top to seal in the heat. After about 1-2 minute go and check on them

Step 3: Dressing:
Garnish with onion rings, tomatoes, and coriander leaves and serve hot with green chilli chutney.