CHICKEN RECIPES (7)

ROASTED MASALA CHICKEN:

INGREDIENTS:

• 1 kg chicken
• 1 cup onions-sliced
• 1/2 cup oil
• ginger
• 1 tbsp grated coconut
• 4-5 green chilies
• 1/2 tsp pepper
• 2-cardamom
• 1/2 tsp chili powder
• 1/2 cup curd
• 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 listed above( 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.
  

FRIED CHICKEN CURRY:

INGREDIENTS:

• 1 kg chicken
• 1/4 cup maida
• 1/4 curry powder
• salt to taste
• oil to fry
• 1 tbsp garlic-minced
• 1 cup onions-chopped
• 1/2 cup tomato ketchup

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, plain rice or noodles
• garnish with onions and coriander.

CHICKEN KEBAB PULAO:

INGREDIENTS:
For Pulao :

• 2 cups basmati rice
• 1/3 cup ghee
• 1 cup-sliced onion
• 2 tsp garlic-minced
• 6 cloves
• 6 cardamoms
• 2 sticks cinnamon
• 2-blades mace
• a big pnich saffron (soaked in little milk)
• 2 tbsp raisins
• 2 tbsp almonds( blanched and sliced)

For Chicken :

• 1 small (About 750 gms)
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 1 1/2 tsp coriandar powder
• 1/2 tsp black pepper powder
• 1 tbsp poppy seeds
• 1 tbsp almonds
• 1/2 cup curd
• 5-6 tbsp oil or ghee
• 1/2 cup onion
• 4 flakes garlic-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 it 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.

MURGH-METHI (fenugreek chicken):

INGREDIENTS:

• 1 kg chicken
• 4-5 tbsp oil
• 3 cloves
• 3 cardamoms
• 2 pieces cinnamon
• 4 garlic-chopped
• 1 cup onion-chopped finely
• 1 1/2 tbsp curry powder
• 1 tbsp poppy seeds-roasted and powdered
• 1 tbsp tomato puree
• 1 1/2 cup fenugreek leaves (methi bhaji) chopped
• 1 cup coconut milk

METHOD:

• Simmer till the chicken is cooked.
• 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.
• Add the coconut milk.
• When the curry begins to boil, remove from fire.
• Serve hot with steamed rice or chapathi.

CHICKEN CHILLI FRY:

INGREDIENTS:

• 1/3 cup oil
• 1 1/2 cup onion-thinly sliced
• ginger-sliced
• 8 flakes garlic-sliced
• 4 slit green chillies
• few red chilies-broken into pieces
• 750 gms chicken joints
• 2 tsp tamarind paste
• 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 CUTLET:

INGREDIENTS:

• 500 gms chicken minced
• 2 tbsp oil
• 1/2 cup onion-minced
• 2 tsp garlic-minced
• 1 tsp ginger-minced
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tsp-garam masala powder
• 1 tbsp coriander leaves-chopped
• 1 tbsp mint leaves-chopped
• 2 slices of bread
• 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.

MURGH-HANDI:

INGREDIENT:
For Chicken :

• 1 kg chicken
• 2 tbsp lime juice
• 1/2 cup curd
• 2 tsp ginger garlic paste
• 1 1/2 tsp chilli powder
• 1 tsp garam masala
• salt to taste
• 2 tbsp oil

For Gravy :

• 1/2 cup tomato pureee
• 150 gms onions
• ginger
• 1 tsp chilli powder
• few green chillies
• ghee or oil - 5 tbsp
• cloves, cinnamon, cardamoms
• 2 tsp kasoori methi
• salt - to taste
• 2 tbsp fresh or clotted cream

METHOD:

• clean and joint the chicken.
• Heat oil, add fennel and fenugreek.
• When they splutter add curry leaves, garlic and ginger.
• 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.