Ingredients
1 kg chicken
250 gms fresh mushrooms
For the Sauce :
2 onions
30 garlic cloves
2 tsp black pepper powder
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp vinegar
1/2 cup dark corn syrup
1/4 cup fresh orange juice
2 tbsp cornflour
2 tbsp red pepper sauce
2 tbsp soya sauce
1 tsp worchesterchire sauce
2 onions
30 garlic cloves
2 tsp black pepper powder
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp vinegar
1/2 cup dark corn syrup
1/4 cup fresh orange juice
2 tbsp cornflour
2 tbsp red pepper sauce
2 tbsp soya sauce
1 tsp worchesterchire sauce
Preparation Method
Lightly coat the pan with oil and put the chicken and mushrooms to cook (either grill or broil, as you like).
Start on the sauce while it cooks. The chicken has to be 3/4 cooked before adding the sauce.
Fry the onion in a little oil, till light brown.
Stir together the brown sugar, corn syrup, cornflour and chilli powder, and then add to the onions.
Add 1/2 cup of water and blend well.
Add the rest of the ingredients, except for the orange juice.
Simmer on a low flame for 30 minutes. Stir occasionally.
Stir in the orange juice now and boil.
Once the sauce is to the consistancy you desire, you can now pour it over the chicken and mushrooms in the last quarter of the cooking time, and mix it well so that it covers every part of the chicken.
If the sauce is excess, it can be served as it is, for individual helpings.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Chicken 65
Ingredients
1-1.5 lb boneless chicken
2 tsp Chilli powder
3 tbsp Lime Juice
2 tbsp Curd
2 tsp Ginger garlic paste
Salt to taste
a little Food coloring
Oil for deep frying
For garnish
Curry Leaves
Green Chillies – finely chopped
Red Onions
Lime slices
Preparation Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.
Pat dry with paper towels (to remove excess oil).
Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.
An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.
1-1.5 lb boneless chicken
2 tsp Chilli powder
3 tbsp Lime Juice
2 tbsp Curd
2 tsp Ginger garlic paste
Salt to taste
a little Food coloring
Oil for deep frying
For garnish
Curry Leaves
Green Chillies – finely chopped
Red Onions
Lime slices
Preparation Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.
Pat dry with paper towels (to remove excess oil).
Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.
An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.
Banno Kebab
Ingredients
350 gms chicken boneless pieces
1 tbsp ginger-garlic paste
2 tsp dalt
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1/2 tsp chopped green chillies
1 tsp besan
1/2 tsp yellow chilli powder
1/4 tsp turmeric powder
100 ml milk
2 1/2 tbsp hung curd
1/4 tsp elaichi powder
1/2 tsp kasoori methi
1 tsp lemon juice
salt to taste
egg coating
1 beaten egg
1 ½ tbsp chopped cashew nuts
1/2 tsp chopped coriander
2 tsp saffron dissolved in water
1 tbsp butter, melted
Preparation Method
Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
Now add yellow chilli powder, turmeric powder and cook.
Add 100 ml milk and mix.
Remove from fire and transfer it to a bowl.
To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
Add marinated chicken pieces and mix well.
Skewer the chicken pieces closely and shape with hands. (4 skewer)
Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
Beat egg with saffron; add chopped nuts& coriander and mix.
Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
Remove from oven and baste the chicken with butter and sprinkle chat masala.
350 gms chicken boneless pieces
1 tbsp ginger-garlic paste
2 tsp dalt
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1/2 tsp chopped green chillies
1 tsp besan
1/2 tsp yellow chilli powder
1/4 tsp turmeric powder
100 ml milk
2 1/2 tbsp hung curd
1/4 tsp elaichi powder
1/2 tsp kasoori methi
1 tsp lemon juice
salt to taste
egg coating
1 beaten egg
1 ½ tbsp chopped cashew nuts
1/2 tsp chopped coriander
2 tsp saffron dissolved in water
1 tbsp butter, melted
Preparation Method
Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
Now add yellow chilli powder, turmeric powder and cook.
Add 100 ml milk and mix.
Remove from fire and transfer it to a bowl.
To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
Add marinated chicken pieces and mix well.
Skewer the chicken pieces closely and shape with hands. (4 skewer)
Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
Beat egg with saffron; add chopped nuts& coriander and mix.
Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
Remove from oven and baste the chicken with butter and sprinkle chat masala.
Baked Chicken With Vegetables And Mushrooms
Ingredients
1/2 kg of Boneless Chicken
150 gms of Safal Peas
100 gms of Chopped Mushrooms
50 gms of Chopped beans
50 gms of grated Carrot
100 gms of Maida
1 cup of Tomato Puree
200 gms of Mozzarella cheese, grated
Finely Chop :
7-8 Cloves of Garlic
6-8 Green chillies
1/2 bunch of Corriander leaves
1/2 bunch of Parsley leaves
7-8 Cloves of Garlic
6-8 Green chillies
1/2 bunch of Corriander leaves
1/2 bunch of Parsley leaves
Preparation Method
Wash all the vegetables mentioned above thoroughly.
Pat it dry and chop it or grate it.
Mix it with boneless chicken with 1 tsp of salt for 5 minutes.
Now add tomato puree, corriander leaves, parsley leaves, along with it and put the white sauce in it.
Add tomato puree in it. Take out a baking base grease it with 1 tbsp of butter.
Spread the mixed ingredients in it and cover it up completely with the grated cheese.
Keep it for baking at 120 centigrade for 20 minutes.
Simmer it for sometimes and it will be ready to eat.
This is very simple recipe and can be had as meal also.
1/2 kg of Boneless Chicken
150 gms of Safal Peas
100 gms of Chopped Mushrooms
50 gms of Chopped beans
50 gms of grated Carrot
100 gms of Maida
1 cup of Tomato Puree
200 gms of Mozzarella cheese, grated
Finely Chop :
7-8 Cloves of Garlic
6-8 Green chillies
1/2 bunch of Corriander leaves
1/2 bunch of Parsley leaves
7-8 Cloves of Garlic
6-8 Green chillies
1/2 bunch of Corriander leaves
1/2 bunch of Parsley leaves
Preparation Method
Wash all the vegetables mentioned above thoroughly.
Pat it dry and chop it or grate it.
Mix it with boneless chicken with 1 tsp of salt for 5 minutes.
Now add tomato puree, corriander leaves, parsley leaves, along with it and put the white sauce in it.
Add tomato puree in it. Take out a baking base grease it with 1 tbsp of butter.
Spread the mixed ingredients in it and cover it up completely with the grated cheese.
Keep it for baking at 120 centigrade for 20 minutes.
Simmer it for sometimes and it will be ready to eat.
This is very simple recipe and can be had as meal also.
Baked Chicken
Ingredients
Chicken 2 portions (without skin)
Lemon juice 2 tsp.
Ginger garlic paste 1 tsp.
Green chilies Four
Oil 1 tsp.
Plain flour 20 gm.
Salt and pepper as per taste
Preparation Method
Wash and dry chicken
Chop green chilies fine or grind to paste.
Mix well with ginger, garlic & lemon.
Apply this on the chicken with oil and allow it to marinate for 3-4 hours
Pre heat the oven
Mix salt and pepper in flour. Sift.
Arrange chicken on a grill rack skin side down.
Sift half the seasoning over the chicken and bake for 15 minutes.
Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown.
Garnish with lemon wedges and coriander leaves.
Chicken 2 portions (without skin)
Lemon juice 2 tsp.
Ginger garlic paste 1 tsp.
Green chilies Four
Oil 1 tsp.
Plain flour 20 gm.
Salt and pepper as per taste
Preparation Method
Wash and dry chicken
Chop green chilies fine or grind to paste.
Mix well with ginger, garlic & lemon.
Apply this on the chicken with oil and allow it to marinate for 3-4 hours
Pre heat the oven
Mix salt and pepper in flour. Sift.
Arrange chicken on a grill rack skin side down.
Sift half the seasoning over the chicken and bake for 15 minutes.
Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown.
Garnish with lemon wedges and coriander leaves.
Butter Chicken
A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. Taste our Butter Chicken recipe.
Ingredients
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste
For the marinade :
1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
½ tsp jeera
Preparation Method
1 tbsp tandoori masala½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice½ tsp jeera5 tbsp yoghurt
Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.
Garnish with coriander.
Ingredients
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste
For the marinade :
1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
½ tsp jeera
Preparation Method
1 tbsp tandoori masala½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice½ tsp jeera5 tbsp yoghurt
Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.
Garnish with coriander.
Badami Chicken
Ingredients
1 whole chicken,cut into small pieces
1 cup yoghurt
6 onions, chopped
1 ginger
10 cloves of garlic
6 cloves
2 cinnamon, cardamoms
10 cashewnuts
10 almonds
1 cup coconut milk
½ cup oil
Salt to taste
½ tsp turmeric
chilli powder to taste
Preparation Method
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds. Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well. While frying this paste, add 3-4 tbsp of water you will notice that oil floatson top. Now add the yoghurt and the chicken. Season it well with salt, haldi and chilli powder. Cook for 10 mins, then add the coconut milk. Cook till done, garnish with coriander leaves.
1 whole chicken,cut into small pieces
1 cup yoghurt
6 onions, chopped
1 ginger
10 cloves of garlic
6 cloves
2 cinnamon, cardamoms
10 cashewnuts
10 almonds
1 cup coconut milk
½ cup oil
Salt to taste
½ tsp turmeric
chilli powder to taste
Preparation Method
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds. Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well. While frying this paste, add 3-4 tbsp of water you will notice that oil floatson top. Now add the yoghurt and the chicken. Season it well with salt, haldi and chilli powder. Cook for 10 mins, then add the coconut milk. Cook till done, garnish with coriander leaves.
Chicken Briyani
A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice by following a challenging baking process called Dum. But the process can be made simple by using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN BRIYANI)
To Server 4 Adult(s)
Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup
Preparation Method
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.
To Server 4 Adult(s)
Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup
Preparation Method
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.
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