Chicken Recipes - Page 2
Padampuri Murg Recipe
Ingredients
1. Chicken (750 gms)
2. yogurt (250gms)
3. khoya (100gms)
4. garlic (1pod)
5. small onion (7 pieces)
6. finely chopped ginger (1/2tbsp)
7. whole red chilies (6pieces)
8. clarified butter (2spoons)
9. cloves (5pieces)
10. salt (to taste)
11. coriander seeds (1/2tbsp)
12. cinnamon (2 sticks)
13. Aniseed (1/2tbsp)
14. cardamom (4)
Method of preparation:-
1. Take a large bowl; add all the ingredients in it except cardamom, cinnamon, cloves and chicken. Mix all these ingredients along with curd. Keep the mixture aside.
2. Now take a pan, place it over heat. Heat butter in it. Fry cinnamon, cloves and cardamom in the heated butter. Then add the mixture of bowl in the pan to make the masala. Cook it by mixing it.
3. Now add the chicken in the pan and cook it until the chicken gets cooked. Do not add water in it to cook. When the padampuri murg gets cooked then serve it hot with chapatti or rice. This is a special dish of Rajasthan. Enjoy it.
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Kesar Murp (Saffron Chicken Recipe)
Ingredients
1. Boneless chicken (6 large pieces)
2. kesar or saffron dissolved in little water (1/2tsp)
3. curd (1c)
4. onion paste (1c)
5. garlic paste (1 1/2tsp)
6. ginger paste (1tsp)
7. cashew nut paste (4tsp)
8. bay leaves (2)
9. dhania powder (1tsp)
10. oil (1/2c)
11. white pepper (1tsp)
12. whole cloves (1/2tbsp)
13. green cardamom (1/2tbsp)
14. chili powder (as per taste)
15. salt (to taste)
16. cream (3/4c)
Method of preparation:-
1. Take a pan, place it over heat. Heat oil in it and add bay leaves, ginger and garlic paste, onion and whole garam masala in it. Fry them until the oil gets separate over low heat.
2.Then add cashew nuts paste and dhania powder in the pan and mix it well. Now add pieces of boneless chicken, salt, saffron, chili powder, pepper and curd in it. Keep this mixture to boil.
3. Now turn down the heat to low, cover the pan and keep it to simmer until the chicken gets cooked. When the chicken gets cooked then mix the cream in it. Now the chicken is ready to serve. Serve it with paratha or tandoori roti.
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Bhuna Kukda Recipe
Ingredients
1. Chicken (1kg)
2. Yogurt (1/2c)
3. chopped coriander leaves (1/2c)
4. cumin seeds (1tsp)
5. green cardamom (4)
6. turmeric powder (1tsp)
7. mustard oil (2tbsp)
8. cinnamon (2 inch)
9. whole red chillies (20)
10. garlic cloves (12)
11. cloves (4 to 5)
Method of preparation:-
1. Take chicken, clean it and then wash it. Cut the chicken into pieces. Take red chillies; soak them in slightly warm water for half an hour.
2. Take garlic and peel it. Make the paste of red chillies, garlic, cinnamon, green cardamom, turmeric powder and cloves by grinding them in a mixer. Then apply this paste with salt to the chicken pieces and then keep them for about 2 hours to marinate.
3. Take a kadai, place it over heat. Heat oil in it and then add cumin seeds. Add marinated chicken in it and fry it over high heat by stirring it. Then add beaten yogurt and a little water in it.
4. Keep it to cook over high heat until the moisture gets evaporated and the chicken gets cooked. When the chicken gets cooked then garnish it with chopped coriander leaves and serve it hot on serving dish.
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Chicken and Spinach Curry Recipe
Ingredients
1. Boneless chicken cut into thin strips (1lb)
2. oil (1tbsp)
3. spinach puree (10oz)
4. tomato pureed (1)
5. onion pureed (2)
6. coriander powder (1tsp)
7. ginger paste (2tsp)
8. garlic paste (2tsp)
9. cumin powder (1tsp)
10. turmeric powder (1tsp)
11. chili powder (1tsp)
12. salt (to taste)
Method of preparation:-
1. Take a sauce pan, place it over heat. Heat oil in it and fry onion puree in it for 1 minute. Add ginger and garlic paste together with cumin and coriander powder fries them for few minutes.
2. Now add the spinach puree and cook it on medium low heat for about 5 minutes. Add tomato puree, turmeric powder, chili powder, chicken and salt together with a half cup of lukewarm water.
3. Cook it for about half an hour on medium low heat. Cover the sauce pan while cooking. When the chicken and spinach curry gets ready then serve it hot with chapatti.
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Kheema (Minced Meat) Curry Recipe
Ingredients
1. Minced meat or ground chicken or ground turkey (1lb)
2. oil (2tbsp)
3. cooked and cubed potato (1)
4. sour cream (1/2c)
5. coriander powder (1tsp)
6. cumin powder (1tsp)
7. cumin powder (1tsp)
8. chilli powder (1tsp)
9. turmeric powder (1tsp)
10. garlic paste (2tsp)
11. ginger paste (2tsp)
12. pureed tomato (1)
13. pureed onions (2)
14. green peas (1c optional)
15. chopped coriander leaves (for garnish)
16. salt (to taste)
Method of preparation:-
1. Take a non stick frying pan, heat the oil in it. Add cumin seeds, coriander powder and fry them. Add chopped onions, tomato puree, ginger and garlic together and fry them for about 10 minutes on low heat.
2. Now add cooked potatoes, ground chicken and fry them for few minutes. Add the green peas if you like. Add chili powder, turmeric powder, salt and sour cream together with a cup of Luke warm water.
3. Now cook all these for half an hour on medium low heat. When it gets ready then garnish it with chopped coriander and serve it hot with rice or chapatti.
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Murgi aur Aloo Ka Sauce Recipe
Ingredients
1. Chicken in small pieces, skinned (3lb)
2. peeled potatoes (7)
3. salt (1tbsp)
4. sugar (1 1/2tbsp)
5. white malt vinegar (2tbsp)
6. salt (1tsp)
7. tomato puree mixed with hot water (2tbsp)
8. onions cut into fine half rings (1/2lb)
9. vegetable oil (6tbsp)
10. pitted dried apricots (4oz)
11. crushed garlic (1tsp)
12. grated ginger (2tsp)
13. cloves (10)
14. cardamom or elaichi (7)
15. jeera (1 1/2tsp)
16. broken cinnamon stick (2”)
17. whole dried red chilies (4)
18. oil for deep frying
Method of preparation:-
1. Take a grinder, put cardamom, cinnamon, cumin and cloves in it and then grind them.
2. Take a big bowl, put chicken in it and 1teaspoon of grated ginger, 1/2teaspoon of garlic and half of the dried spice mix on the chicken. Mix it properly and rub seasoning on to the chicken and keep it aside for 1 hour to marinate.
3. Put the apricots in a pan with 3/4pt water. Keep it to boil and then reduce the heat to low and simmer it until it gets tender. Turn off the heat and leave it in juice.
4. Heat 6 tablespoon of oil in a pan over medium heat. Add onions in it and fry them until get reddish brown. Turn the heat to medium and add remaining garlic, ginger and dry spice mix. Now add chicken and cook it for 5 minutes. Add tomato puree and salt.
5. Keep it to boil and then cover it and reduce the heat to low and simmer it for 20 minutes. Add vinegar and sugar, cover and simmer it for 10 minutes. Turn off the heat and spoon off the fat from the surface.
6. Put the apricots and 3tablespoon of juice into the pan with chicken and leave it for 30 minutes. To make potatoes straw. Take a large bowl with 3 pts water. Add salt and mix. Grate the potatoes coarsely.
7. Put the grated potatoes in the bowl of water and stir. Take out the potatoes and squeezing out as much water as possible. Dry them on kitchen paper.
8. Heat the oil in a pan and then add the potatoes straw. Fry them until get crispy and pale golden and then drain them on paper towel. Heat the chicken and serve it with potatoes straws.
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Barrah Kabab Recipe
Ingredients
1. Lamb shoulder chops (21lb)
2. peeled and chopped groundnut (1/2tsp)
3. ground black pepper (1/2tsp)
4. cube ginger root (1/2inch)
5. ground cinnamon (1/2tsp)
6. thick plain yogurt (2/3c)
7. salt (1/2tsp or to taste)
8. cooking oil (1tbsp)
9. ground cumin (1tsp)
10. chili powder (1/2tsp)
11. turmeric powder (1/2tsp)
12. peeled garlic (2cloves)
13. sesame seeds (1tbsp)
14. chopped coarse onions (2tbsp)
Method of preparation:-
1. Take lamb chops, trim the fat from chops and then flatten each chop with a rolling pin. Wipe it with damp cloth. Put all the ingredients except chops, oil, cumin seeds into a blender and then make the puree.
2. Take a large bowl put chops in the bowl and then pour the blended ingredients over them. Rub the marinate with your hands into each chop. Cover the container with the plastic wrap and keep it to marinate at least for 8 hours or overnight.
3. Preheat the oven to 425 degrees F. Take a roasting pan, line it with aluminum foil, this will help to reflect heat and keep your roasting pan clean.
4. Place the chops on roasting pan in single layer and cook it in the oven for about 10 minutes. Reduce the heat to 400 degrees F. Mix the remaining marinates with the oil and cumin.
5. Brush the chops with this and sprinkle the half of the seeds on the top. Return the pan to the upper of the oven for 10 minutes. Turn the chops and brush the other side with the marinate and sprinkle the rest of the seeds and again cook for 10-15 minutes.
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Banno Kabab Recipe
Ingredients
1. Chicken boneless pieces (350gms)
2. dalt (2tsp)
3. chopped garlic (1/2tsp)
4. chopped green chilies (1/2tsp)
5. chopped ginger (1/2tsp)
6. oil (2tbsp)
7. ginger garlic paste (1tbsp)
8. besan (1tsp)
9. turmeric powder (1/4tsp)
10. yellow chili powder (1/2tsp)
11. milk (100ml)
12. kasoori methi (1/2tsp)
13. hung curd (2 1/2tbsp)
14. elaichi powder (1/4tsp)
15. lemon juice (1tsp)
16. salt (to taste)
Egg Coating:-
1. Beaten egg (1)
2. chopped coriander (1/2tsp)
3. melted butter (1tbsp)
4. chat masala (1 1/2tsp)
5. saffron dissolved in water (2tsp)
6. chopped cashew nuts (1 1/2tbsp)
Method of preparation:-
1. Take chicken pieces and marinate with ginger-garlic paste and salt for about 30 minutes. Keep it aside.
2. Take a pan, heat 2 tablespoon of oil in it and add chopped ginger, garlic and green chilies. Cook them for a minute and then add 1 tablespoon of besan and cook it until the besan gets cooked.
3. Now add yellow chili powder, turmeric powder and cook it. Add 100ml of milk and again cook it. Take out the pan from the heat and pour the mixture to a bowl. Add hung curd, elaichi powder, kasoori methi, lemon juice and salt.
4. Add the marinated chicken pieces and mix them well. Skewer the chicken pieces closely and shape them with hands. Cook it in the preheated oven for 10-12 minutes.
5. Take it out from the oven and then increase the temperature of oven. Beat the egg with saffron, add chopped coriander and nuts and then mix them. Coat this egg mixture on cooked chicken skewer.
6. Place the skewer once again in the oven for coloring and cook it until the egg is cooked. Take it out from oven and then baste the chicken with butter and then sprinkle the chaat masala. Serve it hot.
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Cocktail Kababs Recipe
Ingredients
1. Boneless mutton (500gms)
2. egg (1)
3. ginger (10gms)
4. red chillies (4)
5. split gram or toor dal (115gms)
6. chopped onions (60gms)
7. cilantro (1bunch)
8. oil (for frying)
9. garam masala (8gms)
10. salt (to taste)
Method of preparation:-
1. Take a pan, boil mutton, split gram, 2 onions, ginger and salt in water. Throw out the water and grind the remaining mixture to make fine paste. Add beaten egg in this paste and mix it well. Make equal small balls of this mixture and keep them aside.
2. Take a bowl, add chopped onions, garam masala, cilantro, coriander leaves, green chillies and salt and then mix them well. Now make the small balls of this. Take one mutton ball, place it over palm and press it to make an oval shape.
3. Now place the onion ball in it and then join the edges to close it. Take a kadai, heat oil in it. Now deep fry the balls in hot oil until get brown crispy kababs.
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Malai Meat Recipe
Ingredients
1. Boneless mutton, cut into cubes (750gms)
2. curd or yogurt (1/2c)
3. malai or thick cream (3tbsp)
4. nutmeg powder (1/2tbsp)
5. cardamom powder (1/2tbsp)
6. ginger garlic paste (3tsp)
7. finely chopped coriander leaves (1/2c)
8. finely sliced onions (2)
9. cumin seeds (1tsp)
10. oil (1tbsp)
11. garam masala powder (1tsp)
12. salt (to taste)
Method of preparation:-
1. Take mutton pieces, mix them in lemon juice, ginger-garlic paste, malai, nutmeg powder, yogurt, cardamom powder and salt in a bowl. Keep it to marinate overnight.
2. Take a heavy bottomed pan, heat oil in it and then add cumin seeds. When the seeds get splutter then add the marinated mutton. Cover the pan with lid and keep it to simmer until mutton gets tender.
3. Now add sliced onions, fresh coriander leaves and garam masala . Again cook it for 15-20 minutes on medium heat. When it gets ready then serve it hot with rice or parathas.
Number of servings – 4
Preparation time – 45 to 50 minutes
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