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.

Mutton Dum Biryani

Ingredients: 

1/2 kg - basmati rice

1/2 kg - mutton

200 g - curd

175 g - ghee

150 g - ginger garlic paste

4 - onion

4 - tomato

2 tsp - chilli powder

6 - cardamom

6 - cinnamon

6 - clove

lemon juice

mint leaves

coriander leaves

salt to taste

Method:

Wash and clean the mutton and keep it aside. Heat ghee, add the cardamom, cinamon, clove. When it splutters, add half the onion and saute till it turns a light brown. Add half of the ginger-garlic paste, fry well. Add mutton, stir well. After 5 min add the remaining onion, ginger-garlic paste, chilli powder, salt, mint & coriander leaves. Then add the tomatoes and fry well till the oil separates. Then add curd and  2 cups of water. When the water boils, add the lemon juice then rice. Keep the flame on high. When the water is absorbed, reduce flame and cover with a lid.  Keep for 10 min. Biryani is ready to be serve. Serve it with Raita.

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.

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.