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Chicken Dish
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Chicken Dish
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| Chicken Fry | Chicken Tikka | Chicken Masala | Green Chicken | Ginger Chicken |
| Chicken Dry | Chicken Drumstick | Silken Chicken |
Chicken Fry
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| Ingredients: 1 chicken (about 3/4 kg) 1 lime 10 small dry red chillies 2 green chillies 4 peppercorns 1 tsp tumeric 2 tbsp ginger garlic paste 3 tsps salt oil for deep frying the chicken |
Method: Grind chillies( R & G), peppercorns, garlic ginger paste, tumeric to a fine paste and marinate onto the chicken cut into pieces, along with salt and lime juice for 7 to 8 hours. Deep fry and serve hot.  |
Chicken Tikka
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| Ingredients: For Marination: 1 kg boneless chicken breast (cut into cubes) 1/4 cup yogurt 1/4 tsp. pepper powder 1/4 tsp. cumin powder 3 tbsp ginger garlic paste 1 tsp. garam masala powder 1/4 tsp. chili powder 1/4 tsp. turmeric Juice of 1 Lime 4 tbsp. olive oil Melted butter For the Sauce 1 kg. tomatoes, chopped 3/4 cup tomato paste 1 1/4 cup tomato puree 4 tsp ginger garlic paste 2 green chilies finely chopped 1 tbsp red chili powder 2 cloves 8 green cardamoms salt to taste 3 tbsp butter 2/3 cup cream 1 tsp. methi seeds 2 inch ginger,(thin slices) honey to taste |
Method Take the Marination ingredients and mix them well, Add to the chicken breast and marinate overnight in the refrigerator. Next day bake the chicken at 350ºF for about 10 min, basting with butter twice. Drain excess marinade and bake for another 2 minutes. Sauce: Take a heavy bottomed skillet and add butter, fry the chopped green chilies for sometime then add ginger and garlic paste, red chili powder, cloves, cardamoms, and tomatoes chopped until well fried, then add tomato paste and tomato puree and add 4 cups of water and salt to taste. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add cream and honey to taste. Add fenugreek and ginger sliced, stir, and serve with the chicken. |
Chicken Masala
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| Ingredients: 1 kg chicken 1 tsp turmeric powder 1 large onion finely chopped 2 tbsp ginger garlic paste 2 tsps chilli powder 2 tsps coriander powder 1/4 cup oil 4 tbsp yoghurt salt to taste |
Method: Cut chicken and marinate with curd and salt and keep for an hour in the fridge. Heat oil Add onion and fry till light brown and then add turmeric, ginger garlic paste,fry well, then add chilli and coriander powder mixed in 4 tbsps water, add to it and stir well till oil floats. Now add the chicken and let cook on medium fire until chicken is done, Add water if needed. |
Green Chicken |
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| Ingredients: 1 kilo Chicken 1 Lime(juice) 5 Green chillies chopped 3 tbsp Ginger, garlic paste 5 tbsp ghee or oil 1/2 tsp tumeric 1 cup coriander leaves Salt to taste 2 tsp cornflour stirred in 1 cup of water 1 cup spring onions chopped fine A pinch of Aji no moto(optional) |
Method: Cut Chicken and marinate with salt and tumeric for 1 hour in the fridge Take a skillet or pan and heat ghee or oil add green chillies and ginger garlic paste fry for 5-7 minutes on medium fire,then add the chicken marinated stir well, and close the lid and let it cook, when 3/4 cooked, add lemon juice and coriander leaves and let it cook until done, then add cornflour and stir for 2 minutes. Remove from fire and transfer it to a serving dish and garnish with spring onions. |
Ginger Chicken |
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| Ingredients: 1 kg Chicken
For Grinding
2tsp Red Chilli Powder |
Method: First Clean the chicken and cut it into small pieces. Marinate the chicken with the ground items and also the powders and set it in the fridge for about 1 to 2 hours. Take large thick bottomed non stick pan and add the marinated chicken and fry on medium flame. Cover it let it cook for about 10 minutes then add soyasauce and aji no moto and let all the water from the chicken evaporate. Then remove the chicken from the pan and now add ghee and fry the chicken well till even brown on all sides. Garnish with finely chopped coriander leaves |
Chicken Dry |
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| Ingredients: 1 kg Chicken(boneless)
For Sauce:
2 tbsp sauce
4 onions |
Method: Wash and dry the chicken. Add salt, sauce, along with Worcestershire and soy sauce,color to the chicken and leave aside for an hour in the fridge. Mix cornflour powder with egg white and coat chicken pieces with this paste. Roast this chicken for about 40 minutes in an oven at 400' F or till chicken is cooked. or alternatively you could also deep fry the chicken. Heat oil and saute the onions and fry till golden brown. Add chicken to it and mix well. Add more sauce if necessary and ajinomoto, simmer for about 10 minutes till the sauce coats the chicken pieces well. Add the chopped spring onions to it and transfer to the serving bowl. |
Chicken Drumstick |
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| Ingredients: 8 pieces chicken drumsticks (skinned) 1 large Onion (chopped finely) 2 Green chillies (chopped finely) 1 inch Grated ginger 1/2 tsp Red chili powder 1/4 tsp pepper powder 1/4 tsp turmeric powder 3 tbsp Sour Cream or yoghurt 1/2 cup cilantro (Chopped finely) Salt to taste Oil for deep-frying |
Method: Take onion, green chillies, ginger, chilli powder, turmeric powder, pepper powder, salt and sour cream to make a marinade by mixing them well. Make 2 to 3 deep cuts in the chicken drumsticks and marinate the chicken and coat them evenly with the marinade by placing them in a glass dish and refrigerate for about 3hrs. Deep fry them and place them in a tray garnished with chopped cilantro. |
Silken Chicken |
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| Ingredients: 1 kg chicken skinless 4 cloves garlic 2 green chillies 2 tbsp lemon juice 1/ 2 inch piece ginger 2 big onions, finely chopped 8 cardamom pods 8 cloves 1 tsp chili powder 1 tsp tumeric powder 2 tsp cumin seeds 1 inch piece cinnamon stick 2 tomatoes, finely chopped 8 tbsp butter 1/4 cup fresh cilantro |
Method: Make 10 pieces of the chicken Blend ginger, garlic , green chili, cardamom,cloves, and set aside Heat in large saucepan 3 tbps of butter on low heat until foam goes down, take 5 pieces of chicken and lightly brown on all sides on medium heat. Repeat with 3 more tablespoons butter for the remaining pieces of chicken and then transfer it to a platter. Sprinkle some lemon juice and set aside To the same pan, add the remaining butter and fry onions well on medium heat then add the blended mixture fry for 5 -10 minutes until liquid has evaporated. Add cumin seeds, chili powder, tumeric powder and cinnamon stick fry for sometime stirrring it often, finally add tomatoes, chopped and fry until the fat separates, add the chicken set aside in the platter. Reduce heat to low, cook covered for 30 minutes, until chicken is tender and curry is thickened. Transfer it to the platter and garnish it with Cilantro. Serve hot with steamed rice or chapatis/bread. |