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 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.

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.