Showing posts with label CHICKEN RECIPES. Show all posts
Showing posts with label CHICKEN RECIPES. Show all posts
Tuesday, March 9, 2010
Ingredients :-
Chicken : 1 lb ( boneless)
Coriander seeds : 2 Tbspn
Cloves : 8
Cinnamon : 2" piece
Cardamom : 3
Poppy seeds ( dry fried) : 1 tspn
Garlic : 10 pods
Ginger : equal quantity of garlic
Water : 1 small glass
Turmeric : 1/4 tspn
Salt : 1/4 tspn
Oil : 100ml
Salt : 5 tspn
Paprika : 12 tspn
Mustard Powder : 2 tspn
Fenugreek powder : 1/2 tspn
Lemon : 5
Ingredients for tadka :-
Oil : 100 ml
Dry red chillies : 4
Cumin seeds : 1 tspn
Mustard or vaminta seeds : 1/2 tspn
Curry leaves : 1 sprig
Asafoetida : 1/8 tspn
Preparation :-
- Clean and cut chicken into small pieces.
- Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tspn salt and 1/4 tspn turmeric . Add chicken pieces slowly and cook it till done and strain it.
- Dry the chicken pieces on a paper towel for 15 mins.
- In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.
- In second round add ginger and garlic pieces and grind again.
- Now heat a pan add 100 ml of oil and fry boiled chicken pieces till golden brown.
- Now to the fried chicken add grinded paste and fry for 3 mins and switch off stove.
- Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
- Take a bowl and squeeze juice of 5 lemon .
- Once the chicken is cooled add this lemon juice and mix nicely.
- Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves . let this tadka cool completely.
- Add this tadka to chicken and mix nicely.
- Transfer it to a dry storage container. You can sere after a day .
- Serve it with hot rice.
Friday, February 5, 2010
Ingredients :-
Chicken : 1 lb (boneless)
Salt : 1 tspn
Chilly powder : 1/2 tspn
Turmeric : 1/8 tspn
Garam masala powder : 1/4 tspn
Coriander powder : 1/4 tspn
Tandoori chicken masala : 1/2 tspn
Ginger garlic paste : 1/2 tspn
Curd : 1 tbspn
Lemon juice : 2 tspn
Red food color : pinch
Besan flour : 3 tspns
Corn flour : 3 tspns
Preparation :-
- Clean and cut 1 lb of boneless chicken breast in to small pieces ( appx 1 " size).
- To this add salt , chilly powder , turmeric , garam masala powder , coriander powder, tandoori masala , ginger garlic paste , curd , lemon juice and red food color. Mix all and add besan flour and corn flour in equal proportions . The final consistency should be a thick paste that coats chicken nicely.
- Deep fry them in oil till done and take out on a kitchen towel.
- Serve them as snacks with onion and lemon wedges.
Tuesday, November 24, 2009
Boneless chicken breast : 1 lb
salt : 1/2 tspn
chilly powder : 1/4 tspn
Coriander powder : 1/4 tspn
Garam masala powder : 1/8 tspn
Ginger garlic paste : 1/4 tspn
Black pepper powder : 1/8 tspn
Azinomoto : 1/4 tspn
Egg : 1
Cornflour : 5 tspns
Oil : Sufficient for deep frying
Ingredients for Tadka :-
Oil : 2 tspns
Garlic : 1 big pod
Ginger : equalent to garlic
Green chillies : 4
Ginger garlic paste : 1/4 tspn
Curry leaves : 2 sprigs
Black pepper powder : 1/8 tspn
Curd : 1/4 cup
MSG (Tasting salt) : 1/4 tspn
Coriander powder : 1/4 tspn
Salt: 1/4 tspn
Chilly powder : 1/8 tspn
Red food color : pinch
Coriander leaves : 5 sprigs
Preparation :-
- Clean and chop chicken into nice small cubes.
- To the cleaned chicken add salt , chilly powder , coriander powder , garam masala powder ,ginger garlic paste , black pepper powder and azinomoto /MSG . Mix them nicely and marinate for 15 minutes.
- To this add egg white and mix nicely and then add corn flour . Add cornflour till chicken is well coated . Dont add water at all.
- Pour oil sufficient for deep frying in a kadai and heat it putting in a medium high flame. Deep fry chicken pieces till golden brown and drain on a paper towel.
- Heat a flat pan add 2 tspns oil and when hot add slitted green chillies , finely chopped ginger and garlic pieces and when they are done add curry leaves.
- Add pepper powder and ginger garlic paste . Fry for a minute and then add curd.
- Add salt , chilly powder ,MSG , coriander powder and red food color mixed in little water.
- Let curd come to boil then add fried chicken and mix nicely . Increase flame and saute till dry . Finally add finely chopped coriander leaves and give a good mix and switch off stove . Squeeze juice of 1/4 lemon .
- Serve it hot with onions and lemon wedges.
Monday, October 19, 2009
If u want to make a flawless biryani then pakki style is the best way to go. Try this u will definetley love it.
Serves : 2
Ingredients :-
Ingredients for marination :-
Chicken : 1 lb ( cut chicken / drumsticks /boneless)
Salt : 1 /2 tspn
Chilly powder : 1/4tspn
Turmeric : 1/4 tspn
Coriander powder : 1/4tspn
Garam masala powder : 1/8 tspn
Curd : 1 laddle full
Lemon juice : juice of a 1/2 lemon
Ingredients to grind to a fine paste :-
Poppy seeds : 1 tbspn (dry roast)
Cashews : 5
Fennel seeds /saunf : 1/2tspn
coconut : 2tbspns
green chillies : 3
curd : 2tbspns
Ingredients for cooking rice :-
Basmathi rice : 2 rice cooker cups
Oil : 1tbspn
Whole garam masalas : ( cloves :4 , cardamoms :4 , cinnamon stick : 1" - 2pieces , star anise :1 , mace : 2 , Bay leaves :2)
Green chillies : 3
Onions :1
Ginger garlic paste : 1/4 tspn
Mint leaves : leaves of 10 sprigs
Coriander : 10 sprigs
Water : 3 cups
salt : 1& 1/4 tspn
Kesar Colour mixed in water : 2tspn
Ingredients for making curry :-
Oil : 2tbspns
cloves :2 , cardamoms : 2 , cinnamon : 1"
Onions : 1 big
Cashews : 10
Ginger garlic paste : 1 tspn
Salt : 1 tspn
Turmeric : 1/4tspn
Chilly powder : 1/4tspn
Marinated chicken
Grinded paste
Garam masala powder : 1/4 tspn
Lemon Juice : juice of 1/2 lemon
Preparation :-
- Marinate chicken with salt , turmeric , chilly powder , garam masala , coriander powder , lemon juice and curd . Try to marinate overnight putting in fridge .
- Grind ingredients under the title 'ingredients to grind' to a fine paste.
- Chop onions , green chillies , mint , coriander leaves , put ready whole garam masalas .
- Clean and soak basmathi rice in sufficient water for 30 mins.
- Cooking Rice For Biryani :-
- Heat a pan add oil , add whole garam masalas and fry them for a minute.
- Add green chillies and fry till done and then add onions . Fry till golden brown.
- Add ginger garlic paste and after a minute then add mint and coriander leaves .
- Add 3 cups of water and salt . Put lid and boil it fully .
- Add strained rice and cook till done .
- Add kesar colour water at different points. Put lid and switch off stove.
- After 5 mins take out the lid and spread rice in a baking casserole or u can use aluminium tray.
- Cooking Curry For Biryani :-
- Heat a pan add oil , add onions , whole garam masalas and cashews . Fry onions till golden brown.
- Add ginger garlic paste and fry for a minute. Add salt , turmeric & chilly powder . Fry for a minute.
- Add only chicken pieces discarding the curd from marination.
- Cook chicken covered till done and then add grinded paste and garam masala powder and fry till gravy thickens . Dont add water at all because it makes biryani more gooey and chicken releases lot of moisture. Switch off stove and add lemon juice.
- Baking Biryani :-
- Mix curry with the rice , put boiled egg halves .
- Cover the tray with aluminium foil or with a tight lid .
- Preheat oven @ 400 degree F and then put this tray in and bake for 20 mins and switch off oven . If u are cooking in large quantities increase the baking time accordingly.
- After a standby of 10 mins take the tray from oven and hot hot biryani is ready to serve.
- Serve yummy yummy biryani with ur favourite accompliement.
Thursday, July 23, 2009
Preparation :-
- Chop 1 bunch of spinach , 1 big onion and 1 big tomato.
- Clean 1 lb of chicken and add 1 tspn lemon juice and 1/4 tspn turmeric.
- Blanch spinach , for that take a big bowl of water and bring it to boil and then add cleaned spinach and switch off stove after 3 mins . Strain the water and let spinach cool .
- Heat a pan add 1/2 tspn oil and fry onions till golden brown . Transfer them into another container and let it cool.
- Heat same pan add 1/2 tspn oil and fry tomato till mushy . Transfer it to the onion container and let it cool.
- Once after spinach , onion and tomato are cooled grind them together without adding any water.
- Heat a shallow pan add 2tbspns oil . when hot add 3 cloves , 3 cardamoms , 1" stick cinnamon and 2 chopped green chillies . Next add 1 tspn ginger garlic paste and fry till raw flavor reduces .
- Add chicken and fry gently till half done .(Till chicken oozes its water)
- Now add grinded palak paste and mix nicely.
- Immediately add 1 tspn salt , 1 tspn chilly powder , pinch of turmeric , 1/2 tspn coriander powder , pinch of cumin powder and 1/4 tspn garam masala powder . Mix nicely.
- Cook chicken in this gravy till done . (cook covered if not palak paste will spill on the stove)
- Finally sprinkle coriander leaves and switch off stove.
- After 5 mins add 1 tspn freshly squeezed lemon juice.
- Serve this wonderful authentic delicacy either with roti or paratha or plain rice and enjoy.
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