Chicken Recipes - Page 4
Shami Kabab Recipe
Ingredients
1. Mince meat (500gms)
2. chana dal (75gms)
3. garlic paste (2tbsp)
4. ginger paste (1tbsp)
5. garam masala (2tbsp)
6. coriander powder (2tsp)
7. dry red chillies (3-4)
8. garlic paste (2tbsp)
9. cumin powder (1tsp)
10. vegetable oil (for cooking)
11. mint chutney (for serving)
12. salt (to taste)
Method of preparation:-
1. Take a pan, boil all the ingredients in water in it. Boil them until the mince meat gets cooked and lentils are completely cooked. Then grind the mixture in a food processor to make a thick paste. Now shape it into patties.
2. Take a heavy bottomed frying pan and heat oil in it. Shallow fry the kabab until get golden from both sides. Now take out the kababs from frying pan and keep them on paper towel to drain the oil. Shami kabab is ready and serve them hot with mint chutney.
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Tandoori Chicken Recipe
Ingredients
1. Thawed chicken, skinned (6pieces)
2. red pepper powder (to taste)
3. ground coriander (2tsp)
4. tandoori paste or masala (2tsp)
5. ground jeera (1tsp)
6. dash garlic powder
7. soy sauce (1tsp) or yogurt is needed if tandoori masala is used
8. salt (to taste)
Method of preparation:-
1. It is easy for you to use ready made tandoori paste. Mix all the masalas and soy sauce in a bowl with the tandoori paste.
2. Now take chicken and make the deep cuts on each piece so that the masala seeps in quickly. Rub each piece of chicken in masalas or keep the masalas seeps in the cuts with the soya sauce. Leave it for sometime to seep in.
3. You will get more authentic taste if you are using yogurt. In this case, first mix the masalas in the yogurt and then rub it into the chicken cuts. The yogurt leaves a considerable amount of water. Do not throw the water.
4. Let it evaporate in the oven with the chicken. This will keep the pieces of chicken from getting dry. Cook the chicken in the oven until it starts turning brown and the cuts made by you gets expanding.
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Chicken Yaakhni Recipe
Ingredients
1. Chicken (2 cut into 8 pieces each)
2. tej patta (4)
3. laung (10)
4. brown cardamom or moti illaichi (2)
5. garam masala (2tsp)
6. well beaten curd (5c)
7. sonth powder (4tsp)
8. saunf (7tbsp)
9. oil (6tbsp)
10. green cardamom or chhoti illaichi (8 coarsely powdered)
11. salt (as per taste)
Method of preparation:-
1. Take a pan, heat oil in it. Add laung and tej patta and then fry them for 2-3 minutes. Put chicken in the pan and fry it for 3-4 minutes. Add sonth, saunf and salt and fry for 2-3 minutes. Add the crunched green and brown cardamom.
2. Now reduce the heat to low and add the beaten curd. Mix it well and keep it stirring until it gets boil. Cover the pan and keep it simmer on low heat until the chicken gets cooked and the gravy becomes thick. When the chicken gets ready then sprinkle garam masala over it and serve it hot.
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Chicken Tikki Masala Recipe
Ingredients
1. Chicken, diced (2lb)
2. thick yogurt (1c)
3. juice of lime (1tsp)
4. finely chopped onion (1large)
5. chopped garlic (5 to 6cloves)
6. chili powder (1tsp)
7. mango powder (1tsp)
8. jeera (2tbsp)
9. paprika (2tbsp)
10. coriander seeds (2tbsp)
11. chicken stock or water (as needed)
12. salt (to taste)
13. oil (for frying)
Method of preparation:-
1. Take spices, grind them and mix them with marinade ingredients. Keep the chicken to marinade in the fridge for about 24 hours.
2. Take a frying pan, heat oil in it until it gets very hot. Fry the chicken vigorously for about 5 minutes. Now take out the chicken and keep it warm. Fry the garlic and onions until get brown.
3. Again put the chicken with remaining marinade in the pan. Add chicken stock and more spices if you think the sauce needs. Mix it properly.
4. Keep it to simmer until the chicken gets cooked and the sauce gets thick. Now the chicken tikki masala is ready to serve. Serve it hot with rice.
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Chicken Kozhambu Recipe
Ingredients
1. Chicken (1-1.5lb)
2. tomatoes (2big)
3. ginger garlic paste (2 to 3 tsp)
4. onions (2big)
5. coriander powder (1/2tsp)
6. garam masala (1tsp)
7. cumin seeds powder (1/2tsp)
8. chili powder (2 to 2 ½ tsp)
9. turmeric powder (1/2tsp)
10. oil (1tsp)
11. chopped coriander leaves (6stks)
12. curry leaves (10 no.)
13. salt (as per taste)
Method of preparation:-
1. Take a large pan, place it over heat. Heat oil in it and then saute onions for a while. Then add the ginger garlic paste and saute it for few minutes. Add tomatoes, chili powder, garam masala, coriander powder, turmeric powder, cumin seed powder and salt.
2. Add a little bit of water and fry this mixture for a while. Put the chicken pieces in the pan and add water so that the pieces are covered with it.
3. Cover the pan and keep it to cook for ½ to 1 hour. When the oil starts to come out to the top then the kozhambu is cooked. Garnish it with curry leaves and coriander leaves. Serve it hot with rice.
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Mughlai Chicken With Almonds Recipe
Ingredients
1. Boneless chicken (2-2 ½)
2. whipping cream (1small carton)
3. yogurt (7tbsp)
4. salt (1tsp)
5. red pepper (1/2tsp)
6. garam masala (1/4tsp)
7. ground cumin seeds (2tsp)
8. chopped onion (2med.)
9. cardamom (10pods)
10. bay leaves (2)
11. cinnamon stick(1”)
12. vegetable oil (7tbsp)
13. blanched almonds (6tbsp)
14. garlic cloves (8-9)
15. ginger (1”)
16. coriander leaves (1bunch)
17. cloves (5)
Method of preparation:-
1. Take a blender; grind the ginger, garlic and almonds with water in it. Take a non stick pan, heat oil in it and fry the chicken until it gets golden brown. Keep it aside and then drain the oil.
2. Heat some oil in the pan and then add the cumin seeds, cardamom, bay leaves and cloves. Fry them until the bay leaves turn brown. Add the onions and fry for few minutes. Now pour the paste of ginger, garlic and almonds and fry for 2 minutes until the oil gets separate.
3. Keep on adding 1 tablespoon of yogurt and fry until you get a consistent mixture. Now add the chicken with whipping cream and salt. Reduce the heat to low and cook it about 20 minutes. When the chicken gets cooked then add red pepper, garam masala and coriander leaves and cook for few minutes.
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Chicken and Mushrooms In Barbecue Sauce Recipe
Ingredients
1. Chicken (1kg)
2. fresh mushrooms (250gms)
For Sauce:-
1. Corn flour (2tbsp)
2. fresh orange juice (1/4c)
3. dark corn syrup (1/2c)
4. vinegar (2tbsp)
5. tomato puree (2tbsp)
6. red chili powder (1tsp)
7. black pepper powder (2tsp)
8. garlic (30cloves)
9. onion (2)
10. red pepper sauce (2tbsp)
11. soya sauce (2tbsp)
12. worchesterchire sauce
Method of preparation:-
1. Take a pan, lightly coat it with oil. Put the chicken and mushrooms in the pan to cook. Meanwhile prepare sauce in a pan. Fry onions in a little oil until gets light brown.
2. Take a bowl, mix together the brown sugar, corn flour, corn syrup and chili powder and then add it to the onions. Add about ½ cup of water and blend it well. Add the rest of the ingredients except for the orange juice.
3. Keep it to simmer on low heat for about 30 minutes and mix it occasionally. Now stir in the orange juice and boil it. When the sauce gets the desired consistency and then pours it over the chicken and mushrooms. The chicken has to be ¾ cooked before adding the sauce. Mix the sauce properly so that it covers every part of the chicken. You can also serve the sauce as it is if it is excess.
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Chicken Shorba Recipe
Ingredients
1. Boneless chicken (100gms)
2. chicken bones (500gms)
3. crushed black peppercorns (1/4tsp)
4. cumin seeds (1/2tsp)
5. oil (1tbsp)
6. cloves (5)
7. black cardamom (2)
8. bay leaf (1)
9. fresh coriander leaves (a few sprigs)
10. garlic (4-5cloves)
11. celery (1stalk)
12. carrot (1med.)
13. onion (1med.)
14. salt (to taste)
Method of preparation:-
1. Take chicken bones, clean and wash them. Clean, wash and then cut the boneless chicken into very small pieces. Peel, wash and then chop onion. Peel wash and the cut the carrot and celery into slices. Clean, wash and then chop the coriander leaves.
2. Take a pot, put the chicken bones in the pot. Add four cups of water, sliced onion, celery, sliced carrot, bay leaf, black cardamom, cloves and cook it until it reduced to half cup. Strain it and then keep it aside.
3. Take a pan, heat oil in the pan. Add cumin seeds and chopped garlic and then cook it for a minute. Add the reduced chicken stock, chicken pieces, crushed peppercorns and salt. Cook them until the chicken pieces get tender. Garnish this chicken shorba with chopped coriander leaves. Serve it hot.
Cooking time -20 minutes
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Baked Chicken Recipe
Ingredients
1. Chicken 2 portion (without skin)
2. ginger garlic paste (1tsp)
3. plain flour (20gms)
4. oil (1tsp)
5. green chilies (4)
6. lemon juice (2tsp)
7. lemon wedges
8. coriander leaves
9. salt and pepper (to taste)
Method of preparation:-
1. Take chicken, clean it, wash it and then dry it. Take green chilies and grind them to make paste. Mix the chili paste with the ginger and garlic paste and add lemon juice it this mixture. Apply this mixture on the chicken with oil and keep it to marinate for 3 to 4 hours.
2. Now preheat the oven. Take a bowl adds plain flour in it and then add salt and pepper to taste. Sift it. Place the chicken pieces on the grill rack with skin side down. Sift half of the seasoning over the chicken pieces and keep it to bake for about 15 minutes.
3. Now turn the sides of the chicken pieces chicken pieces and sift the remaining flour and keep it to grill for another 15 minutes until it gets brown. When the chicken gets baked then garnishes it with lemon wedges and coriander leaves.
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Badami Chicken Recipe
Indian Chicken and Fish recipes
Ingredients
1. Chicken cut into small pieces (1 whole)
2. yogurt (1c)
3. almonds (10)
4. ginger (1)
5. cloves (6)
6. cashew nuts (10)
7. coconut milk (1c)
8. oil (1/2c)
9. turmeric powder (1/2tsp)
10. cinnamon (2)
11. cardamom (2)
12. garlic (10cloves)
13. chopped onions (6)
14. salt (to taste)
15. chili powder (to taste)
Method of preparation:-
1. First take garlic, ginger, cloves, cinnamon, cardamom, cashew nuts and almonds then make the paste of all these ingredients in a blender.
2. Take a big vessel, heat oil in the vessel and add the chopped onions. Fry onions until they turn golden. Now put the ground masala and fry it well. Add 3 to 4 drops of water while frying the masala. You will notice that the oil floats on the top.
3. Now add the chicken and yogurt in the vessel. Season the chicken with salt, chili powder and haldi. Keep it to cook for about 10 minutes and then add the coconut milk in the chicken.
4. Keep it to cook until the chicken gets cooked. When the badami chicken gets ready then garnish it with coriander leaves and serve it hot with rice or chapatti.
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