Chicken Grilled

Ingredients:

2 tbsp coriander seeds 

2 tbsp cumin seeds 

10 cardamom pods 

1 inch cinnamon

1 medium roughly chopped onion

1 tbsp chopped ginger

1/2 tbsp ground cloves

1 tbsp cayene pepper (masala) 

4 tbsp of  olive oil 

Lemon juice 

Salt to taste

4 chicken breasts

   

Method:

Place a small frying pan over low heat and dry roast coriander seeds, cumin seeds, cardamom pods and cinnamon. Grind the roasted spices to a fine power using a spice grinder. Place onion, ginger, cloves, cayenne pepper, olive oil, lemon juice and salt in a blender until smooth. Add the roasted spice mixture to the onion paste. Marinate boneless chicken breasts with the spice paste. Cover and marinate for 3 to 4 hours. Preheat the grill to 350 F. Grill the chicken pieces till it is fully grilled. Ready to be served.

Chicken Tandoori

Ingredients:

Chicken 800 grams

Kashmiri red chilli powder 2 tbsp

Lemon juice 3 tbsp

Salt  to taste

curd 1 cup

Ginger paste 2 tbsp

Garlic paste 2 tbsp

Garam masala powder 1/2 tbsp

Mustard oil 2 tbsp

Butter to taste

Chaat masala 1/2 tbsp

2 Onion ,cut into rings

1 Lemon,cut into wedges

1 Tomato, cut into wedges

Method:

Make cuts with a sharp knife on the chicken breast, legs and thighs.  Make a mixture of 1 tbsp Kashmiri red chilli powder, 1 tbsp lemon juice and salt apply it over the chicken and set aside for half an hour. For the marinade, tie up curd in a piece of muslin cloth and hang over a bowl for 15-20 minutes. Remove the thick curd into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Turn  the chicken onto a skewer and cook in a moderately hot clay oven or in a preheated oven at 200°C/400°F/Gas mark 6 for ten to twelve minutes, until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings, tomato and lemon wedges. 

Chicken Dum Biryani

Ingredients: 

400g - rice

400g - chicken

4 medium size onions

3 tbsp - garam masala/biryani masala 

salt to taste

cooking oil

coriander & mint, chopped

For Spices:

2 tbsp - ginger garlic paste

3 tbsp - curd

1/2 tsp - dhania (coriander) powder

1/2 tsp - cumin powder 

1/4 tsp - turmeric powder 

1/2 tsp - red chilli powder

3 - green chillies

1 medium size tomato

Method:

Partially boil rice. Drain the water and keep it aside. Blend all the spices. Add salt as per taste and also as per the chicken quantity only. Take a flat base aluminium container. Put 4 tablespoon of oil and arrange all the chicken pieces on it. Pour the blended masala on the chicken. Mix some salt to the partially boiled rice and spread the rice evenly on the chicken and masala. Spinkle the garam masala on the rice. Cover it properly and cook it on low flame for 30 mins. Cut onions length wise. Add oil to kadai and fry onion on medium flame till it turns golden brown. After the rice is done, add the fried onion and chopped coriander and mint and mix it well with the biryani. Put it on low flame again for another 5-10 mins. Ready to be serve.

Tips:
For better taste, marinate the chicken pieces in the blended masala for 1-2 hrs.

Dry Chicken

Ingredients:

2 Kg Chicken, washed thoroughly and cut into cubed- pieces

4 Onion (medium), chopped into small cubes

2 tbsp Tomato paste

2 tbsp Ginger & Garlic paste

5 tbsp Oil

1/2 tsp Black mustard seeds

1/2 tsp Fennel seeds

1 tsp Red chilly powder

2 tbsp Coriander powder

1 tbsp Garam masala

1/4 tsp Turmeric powder

1/4 tsp Pepper powder

Salt  to taste

Curry leaves

Coriander leaves for garnish

Method:

In a pan, heat some oil and add the chicken pieces. Wait till their water comes out off the chicken. Then take out the chicken from the pan and keep aside. Heat oil in another pan. Splutter black mustard seeds, fennel seed and curry leaves. Add onion and saute till golden brown. Add ginger/garlic paste and sauté for a minute. Add tomato paste and cook until soft. Turn heat to low heat and add red chilly powder, coriander powder, cumin powder, turmeric powder, pepper powder, garam masala and salt.  Saute thoroughly for at least 8 minutes in low heat for masalas to bring out the flavor and smell. Add the chicken pieces and sauté thoroughly over medium-high heat. Stir regularly so it doesn't stick to bottom . Cook chicken uncovered until well done.  Garnish with coriander leaves and split green chillies. Serve hot.

Chicken Lollypop

Ingredients:

1/2 kg chicken wings

1 cup gramflour

1 tsp salt

1 tsp crushed red chillies

1 tsp crushed and roasted cumin seeds

2 green chillies(finely cut)

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1 tbsp crushed coriander

oil for frying

Method:

Make a thick paste with gram flour, water and all spices. Separate the meat at the end of the wings from the bone and push it up to make lollypop shape. Dip lollypops in gram flour mixture and set aside for a little while. Heat oil in a wok and fry them one by one. When lollypops turn golden, place them on paper towels. Serve delicious chicken lollypops with schezwan sauce.

Schezwan Sauce

Ingredients: 

Garlic - 100 gms. (finely chopped)

Ginger - 100 gms. (finely chopped)

Green chillies - 5 (finely chopped)

Tomato puree (or Tomato ketchup)- 2 cups

Red chilli sauce - 4 tblsp. 

Chilly powder - 2 tblsp. 

Soya sauce - 1 tblsp. 

Ajinomoto - ½ tsp. 

sugar - 1 tblsp. 

orange red color - ¼ tsp. 

celery chopped - 1 tblsp. 

salt - to taste

Method:

Mix all the above ingredients. Now heat the oil (around ½ cup). Add this hot oil to the above mixture and immediately add 1 tblsp. of vinegar to it. Mix this well and later store it in fridge. Serve with chicken lollypops or use it while preparing noodles or fried rice.

Butter Chicken

Ingredients:

Chicken (cut) - 6 pieces

Oil - 2 tbsp

Onions (chopped) - 1

Tomato Puree - 4 tbsp

Butter - 150g

Green Cardamom - 6

Bay Leaf - 1

Cinnamon stick 1" - 1

Ginger Garlic Paste - 4 tbsp

Red Chilli Powder - 1 tsp

Cumin Powder - 1 tsp

Garam Masala - 1/2 tsp

Yogurt - 1/2 cup

Lime Juice - 2 tbsp

Tandoori Masala - 1 tbsp

Green Chillies (slit vertically) - 3

Cream - 1/2 cup

Coriander Leaves (chopped) - Hand full

Salt to taste 

Method:

First make a marinade by mixing yogurt, garam masala, lime juice, cumin powder, salt(1 tsp) and tandoori masala in a bowl. Marinate the chicken in the marinade and keep it aside for 2 hours. After two hours take a pan and heat oil in it and sauté chicken pieces in it. You can grill or use tandoor also to fry the chicken pieces. Take off from the heat and keep aside. Take a thick bottomed pan and melt half quantity of butter in it. Sauté onions, cinnamon, cardamoms and bayleaf till onions turn little golden. Then add ginger garlic paste and cook till a thick paste is formed. Now add tomato puree, salt and water (1 cup) in the paste and simmer for some time. Then strain the gravy through a soup strainer into another pan. Melt the remaining butter in a kadai(wok). Add green chillies, red chilli powder and strained gravy and bring to a boil. Gently put in the chicken pieces, simmer for 10 to 15 minutes till the chicken softens. Add cream on top and garnish with coriander leaves.

Tip: Enjoy the dish with Fried Rice or Tandoori Rotis.

Coconut Chicken

Ingredients: 

Chicken (cut to pieces) - 500 g

Coconut (grated) - 1cup

Ginger (crushed) -1 tsp

Garlic (crushed) -1 tbsp

Red chilli powder -2 tbsp

Turmeric powder -1 tsp

Fennel powder - 1 tbsp

Black pepper powder -1 tsp

Vinegar or lemon juice -1 tbsp

Salt - to taste

Oil - enough to fry

Dried red chillies (chopped) - 5

Curry leaves (chopped) - a few

Bread crumbs - ¼  cup

Method: 

Make slits on the chicken pieces with a knife and keep aside. In a bowl, mix the ginger, garlic, red chilly powder, turmeric powder, fennel powder, black pepper powder, vinegar (lemon juice) and salt together to a paste. Now, marinate the chicken pieces with the spices paste and keep aside for an hour. Grind the grated coconut to a fine powder. Heat oil in a pan and fry the chicken pieces on a low flame till they turn golden brown. Remove most of the oil from the pan. In the remaining oil, fry the ground coconut, dried red chillies and curry leaves till they are golden brown in colour. Now, add in the bread crumbs and keep on stirring. When the mixture turns crispy, add the chicken pieces and fry for a few more minutes. Serve sizzling hot.

Boneless Baked Tandoori Chicken

Ingredients:

500 gms boneless chicken small sized pieces about 1 Or 1.5 inch wide

200 ml hung curd Or hung yogurt

1 tbsp cumin seed (optional I added as I love cumin seed)

3 tbsp kashmiri red chili powder

1 tbsp red chili powder

1 tbsp cumin seed powder

2 tbsp corn flour

1 tbsp fennel seed powder

1 t/s garam masala powder

1 tbsp chicken masala powder ( I used everest brand)

1/2 t/s turmeric

1 t/s chili powder

few chopped coriander leaves

few chopped mint leaves

few kasuri methi (dried feungreek leaves)

2 tbsp ginger-garlic paste

1 tbsp chat masala

1 tbsp anardana powder

black salt as per taste

Garnishing:

few chopped coriander leaves

few mint leaves

onion cut into rounds for decoration

Tandoori Green Chutney (optional)

Equipment Required:

aluminium foil

microwave at convection mode

tooth pick

baking pan Or tray

Method:

Preheat oven at 220°C exactly 10 mins before baking. Place aluminium foil on the pan. This helps to induce heat and baking process. Firstly wash boneless chicken pieces and keep aside. Let’s prepare our marination. Combine 1 tbsp kashmiri red chili powder, turmeric, lime juice, black salt, cumin seed, chicken masala powder. Combine all nicely cover and keep aside for 30 to 40 mins. Now mix hung curd with ginger-garlic paste, garam masala powder, combine kashmiri red chili powder, cumin seed powder, fennel seed powder, kasuri methi, coriander leaves, mint leaves, chat masala, anardana powder, rest of kashmiri chili powder, red chili powder, garam masala powder and salt. Combine nicely  with a beater in a bowl until is nicely mixed. Now rub this curd marination on the chicken piece.  Sprinkle corn flour on it. Cover all nicely and keep aside into a freezer covered overnight Or for 3 to 4 hours. The longer the marination the better it is. Take toothpick and insert into each chicken piece right at the center. Skewer all chicken pieces. Place the skewered chicken pieces at a one inch space from each other on the aluminium foil. Don’t cluster too many chicken at one go. Spread the marinated batter if any remaining. I spent 2 hours making tandoori chicken in oven. As my oven is small hence small tray. Bake in oven at 220°C for 7 to 9 mins until its cooked and slightly brown. Turn the chicken pieces upside down. Brush some butter on them. Bake for 4 to 5 mins more. Ensure you don’t overbake them as the juices might get burnt and will stick to the foil. Repeat the same with other chicken pieces. Remove the skewers sprinkle some lime juice, chat masala, chopped coriander-mint leaves, onion ringlets and tandoori chicken chutney. Serve hot with naan.

Note:

Don’t overbake as the chicken will get dried out and juices will evaporate.You can add 2 tbsp black pepper it becomes Peppered Tandoori Chicken. Add less of chili powder else your stomach will get angry with that spice. It’s important to preheat the oven before baking chicken. If you are using medium sized chicken ensure yo prick them with fork then marinate. As this process will help the marination to penetrate better in the chicken.

Chicken Masala Noodles

Ingredients:

noodles-1 pack

minced chicken-100 gms

onion-1

tomato-1

ginger&garlic paste-2 tsp

red chilli powder-1/2 tsp

turmeric powder-a pinch

garam masaala-1/4 tsp

lemon juice-5or6 drops

carrot and beans-as req

salt-as req

coriander leaves-a little

Method:

Boil water and add salt and add noodles.cook it till it becomes tender and drain it. After draining the noodles pour some cold water over it so that the noodles will not be sticky. Pour some oil in a pan and add onions,ginger&garlic paste and tomato one by one and saute them wll then add all the powders,salt,veggies and chicken and lemon juice and saute them till they are cooked and then add the noodles and coriander leaves and mix well. serve hot noodles.

KOLHAPURI CHICKEN

Ingredients:

1 lb of boneless skinless chicken pieces, cut into 1½” cubes

1 large onion, small dice

2-3 large cloves of garlic, peeled and finely minced

1 inch piece of ginger, finely minced

1 large tomato, finely chopped

3 tbsp freshly grated coconut (you can substitute unsweetened desiccated coconut)

1 cup good quality yogurt

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

2 tbsp red chili powder, to taste

½ tsp kala masala (also known as goda masala, you can substitute garam masala)

1-2 bay leaves

2-3 whole cloves

4-5 black peppercorns

2-3 cardamom pods, gently crushed

1 stick of cinnamon (approximately 2” in length)

salt to taste

juice of ½ lime

2-3 tbsp oil, vegetable or canola

freshly chopped cilantro leaves for garnish

METHOD:

In a large mixing bowl, combine the yogurt along with the spices (salt, turmeric, cumin powder, coriander powder and ½ tsp red chili powder). Mix well to combine and add the chicken pieces. Cover with plastic wrap and let marinate for at least 4-6 hours in the refrigerator. If possible, overnight works best. In a large deep skillet on medium heat, add 1 tbsp of oil. Add the whole spices (bay leaves, cloves, black peppercorns, cardamom pods and cinnamon stick). Stir fry for 2-3 minutes until fragrant and then add the onions. Stir fry the onions until slightly browned and then add the grated coconut, ginger and garlic. Stir fry for another 3-4 minutes and then add the chopped tomatoes. Reduce the heat and let simmer for 10 minutes. Next, remove from the heat and set aside to cool. When the mixture has cooled, puree into a smooth thick paste. This mixture is known as Kohlapuri masala. Add the remaining oil to the skillet and when hot (medium high heat), carefully add the chicken along with marinade to the pan. Add the Kohlapuri masala, kala or garam masala and remaining red chili powder. Stir well to combine, cover, reduce the heat and let simmer 10-12 minutes or until the chicken is thoroughly cooked yet moist and tender. Add the lime juice and stir well. Transfer to a serving dish, garnish with freshly chopped cilantro and serve with fresh chapatis and fragrant Basmati rice.