Chicken Recipes - Page 5
Malai Chicken Recipe
Ingredients
1. Boneless chicken chopped into small cubes (2lb)
2. tomato paste (1small can)
3. finely chopped onions (1)
4. cloves (2)
5. cinnamon stick (1/2”)
6. light whipping cream (1carton)
7. cardamom (2)
8. bay leaf (1)
9. red chili (1)
10. cumin powder (1/2tsp)
11. chili powder (1 1/4tsp)
12. garam masala (1tsp)
13. dhania powder (1tsp)
14. ginger made into paste (1/2”)
15. garlic made into paste (6cloves)
16. turmeric (1tsp)
17. fresh coriander leaves (for garnish)
18. salt (to taste)
Method of preparation:-
1. Take a pan, heat the oil in it. Add cardamom, cinnamon stick, bay leaf, cloves, red chili and fry them until the bay leaf turns golden brown. Add the chopped onions and fry them for 2 minutes. Add ginger garlic paste and fry for 4-6 minutes.
2. Now add chicken and fry for 5 minutes. Sprinkle the chili powder, dhaniya powder, salt, cumin powder and turmeric powder. Cover the chicken and cook it for about 15 minutes until ¼th cooked. Add the can of tomato paste, reduce the heat and again cook it on low heat.
3. When the chicken gets cooked then add the whipping cream and cook for a few minutes. Now add garam masala and coriander leaves. After 1 minute take off the pan from the heat. Serve it hot.
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Chicken Curry North Indian Style Recipe
Ingredients
1. Chicken-drumsticks thighs, breast pieces (1lb)
2. finely chopped onions (2med.)
3. mustard seeds (1/2tsp)
4. plain yogurt (1small carton)
5. cloves (2)
6. cardamom (2pods)
7. vegetable oil (4tbsp)
8. garam masala (1tsp)
9. chili powder (1tsp)
10. cumin powder (1/2tsp)
11. garlic (4cloves)
12. freshly ground pepper (1/2tsp)
13. ginger (1/2” piece)
14. coriander seeds (1/3tsp)
15. salt (to taste)
Method of preparation:-
1. Take chicken, remove the fat from it and then apply salt and pepper to it. Then sprinkle the chili powder over it. Add yogurt in the chicken, mix it properly with your hands until the chicken is covered with yogurt. Keep it aside for 1 hour before cooking. If the chicken is kept in the refrigerator then keep it for 4 hours.
2. Take a large heavy pan, heat oil in it. When the oil gets hot then adds the mustard seeds, coriander seeds, cloves, cardamom and then fries them for about 30 seconds. Add onions and fry them for 2 minutes until the onions get brown.
3. Now reduce the heat to low and add ginger and garlic paste and fry it for 4-6 minutes. Add garam masala and cumin powder. Now brush off the excess yogurt from the chicken and put the chicken in a large pot.
4. Add all the fried ingredients from the pan. Cook the chicken uncovered for about 4 minutes. Now reduce the heat to low and cover the pot. Cook it for 25 minutes until the chicken gets tender by stirring it every 5 minutes.
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Chicken Kathi Roll Recipe
Ingredients
1. Refined flour or maida rotis (4)
2. boneless chicken breasts (250gms)
3. chopped green chillies (4)
4. garlic (3cloves)
5. ginger (1/2” piece)
6. cumin powder (1tsp)
7. sliced onion (2med.)
8. chaat masala (1/2tsp)
9. carrot cut into thick strips (1med.)
10. chopped coriander leaves (2tbsp)
11. green chutney (4tbsp)
12. oil (2tbsp)
13. salt (to taste)
Method of preparation:-
1. Make the paste of garlic, ginger and two of the green chillies. Take a bowl, put the chicken cubes in it. Add the paste of ginger, garlic and green chillies and then mix the salt in it. Keep the chicken to marinate for an hour.
2. Take a pan, heat the oil in it. Saute the chicken cubes in the oil and then add chaat masala and cumin powder in the sauteed chicken. Mix the sliced onion and carrot strips.
3. Heat the tawa, put one teaspoon of oil on it and then lightly heat the rotis on it. Apply green chutney on each roti and then place 6-8 pices of cooked chicken and sprinkle with remaining chopped green chilies and coriander leaves.
4. Spread a spoonful of onion and carrot mixture and then sprinkle the salt. Now roll the roti tightly over the stuffing and serve it. This is the chicken kathi roll.
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Crispy Chicken and Cheese Recipe
Ingredients
1. Boneless chicken breast, chunks (2 ½ inch pieces)
2. chopped garlic (4-5)
3. bread crumbs (1c)
4. beaten egg (1)
5. cheese cubes (200gms)
6. crushed peppercorns (4-5)
7. chopped fresh coriander leaves (1tbsp)
8. lemon juice (2tsp)
9. tomato ketchup (1tbsp)
10. salt (to taste)
11. sprig of parsley (for garnishing)
For sauce:-
1. Mayonnaise (6tbsp)
2. tomato ketchup (3tbsp)
Method of preparation:-
1. Take a bowl, put the chicken cubes in it. Add crushed peppercorns, garlic, salt, beaten egg, coriander leaves, lemon juice and tomato ketchup in the bowl. Keep them for marinate for an hour.
2. Take a plate, place the bread crumbs in it. Take toothpick and string the chicken cubes on each toothpick and place a cheese cube between the chicken cubes. Roll them in the bread crumbs to coat them all around.
3. Dip them in the marinade and again roll them in the breadcrumbs for double coating. Press them to stick the bread crumbs firmly on them.
4. Take a kadai, heat oil in it. Slide the chicken and cheese fingers in the hot oil for deep frying. Drain and place them on the paper towel.
5. Take a bowl, mix the mayonnaise and tomato ketchup in the bowl to make a sauce. Place the fried chicken and cheese finger on the serving dish, garnish it with the sprig of parsley and serve it hot with the prepared sauce.
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Chicken Tikka Sandwich Recipe
Ingredients
1. Chopped chicken tikka (8)
2. chopped onion (1med.)
3. chopped green capsicum (1small)
4. white bread (8 slices)
5. mayonnaise (2tbsp)
6. fresh coriander leaves (2tbsp)
7. green chutney (as required)
8. butter (as required)
9. chaat masala (1/2tsp)
Method of preparation:-
1. Take chicken tikka, mash it in a masher. Add onion, coriander leaves, capsicum, green chutney and chaat masala and then mix it well. Add mayonnaise and mix it well.
2. Take the bread slices, apply butter on one side of the bread slice. Spread the filling on the four slices and then cover with another slice each. Apply butter on the outer slice of the sandwich and then place them one by one in the preheated grill.
3. Grill them until they get golden brown. Now cut them into triangle and then serve them immediately. You can also serve the sandwiches without grilling them, Trim the edges, cut into triangles and then serve them.
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Chicken Seekh Roll Recipe
Ingredients
1. Mince chicken (400gms)
2. chopped green chillies (3)
3. ginger paste (1tbsp)
4. yogurt (4tbsp)
5. rotis (4)
6. chaat masala (1/2tsp)
7. garam masala (1/2tsp)
8. green chutney (4tbsp)
9. chaat masala (2tsp)
10. sliced onion (2med.)
11. oil (to shallow fry)
12. fresh mint leaves (a few)
13. salt (to taste)
Method of preparation:-
1. Take a bowl, add the mince chicken in it. Add sliced onion, green chilli, ginger paste, salt, chaat masala and garam masala powder in the bowl and mix them well.
2. Take another bowl, put some water in it and dampen your hands. Take some portion of mince chicken, roll it into a ball shape and then wrap it around a skewer. Gently press it to make the seekhs.
3. Take a tawa, place it over heat, heat the oil on the tawa.Now put the seekh on the tawa and cook it. Add more oil and turn to cook all sides. Heat the prepared rotis on tawa.
4. Take a bowl, put yogurt in it. Add green chutney and mix it. Apply this on the rotis and put the sliced onion over it, place the chicken seekh, sprinkle fresh mint leaves, chaat masala and then roll it. Serve it hot by wrapping it in paper napkin or silver foil.
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Chicken Fingers Recipe
Ingredients
1. Boneless chicken breast (4)
2. oil (to deep fry)
3. corn flakes (1/2c)
4. cornflour (1tsp)
5. tomato ketchup (2tbsp)
6. egg beaten (1)
7. vinegar (1tbsp)
8. soy sauce (1tbsp)
9. honey (2tbsp)
10. black pepper powder (to taste)
11. salt (to taste)
Method of preparation:-
1. Take chicken breast and cut it into strips. Take a large bowl, place the chicken strips in the bowl, add black pepper powder, salt, honey, soya sauce and vinegar in the bowl.Mix them well.
2. Mix the beaten egg with the chicken and then add the tomato ketchup. Now add cornflour and cornflakes and mix it well. Keep it for 10 to 15 minutes.
3. Take cornflakes and then crush them. Roll the chicken fingers in the crushed cornflakes until they get well coated.
4. Take a kadai, heat the oil in it. Deep fry the chicken fingers until they get golden brown. When the chicken fingers get fried then serve them hot with chutney.
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Chicken Pullao Recipe
Ingredients
1. Basmati rice (1/2kg or 2 c)
2. boneless chicken (1lb)
3. onions cut lengthwise (2large)
4. tomato cut into small pieces (1)
5. chilies cut lengthwise (2large)
6. ginger (1” piece)
7. coconut powder (1/2c)
8. garlic (1clove)
9. mint leaves (5)
10. coriander leaves (10-15)
11. cardamom (2)
12. cinnamon stick (1”)
13. cloves (3-4)
14. bay leaf (1)
15. salt (3tsp)
16. butter (2tbsp)
17. yogurt (1c)
Method of preparation:-
1. Take a vessel, place it over heat. Heat the butter in the vessel. Fry cinnamon, cloves, cardamom and bay leaves in the vessel. Now put the sliced onions and chilies in the vessel and fry them on low heat until the onion turns brown.
2. Add ginger and garlic paste and fry until the oil gets separates. Add the chopped tomatoes and fry for about 1 minute. Now add chicken with yogurt and salt and fry it for 1 minute. Add the coriander leaves and mint.
3. Cover the vessel and cook until the gravy becomes a little thick. Cook the rice in the separate vessel. Put the semi cooked rice into the chicken and mix it. Keep it to cook with the chicken. When the chicken pullav gets ready then take off the vessel from the heat and serve it hot.
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Egg Cooked With Meat and Fried (Nargisi Kofta) Recipe
Ingredients
1. Ground lean meat (1lb)
2. water (3/4c)
3. chopped onion (1/4c)
4. chopped ginger (1” piece)
5. chopped garlic (4cloves)
6. salt and pepper (to taste)
7. turmeric (1/2tsp)
To mix with meat:-
1. Besan (4tsp)
2. oil for frying
3. egg for mixing and coating (1)
4. hard boiled eggs (6)
5. yogurt (1tsp)
6. garam masala (12tsp)
For curry:-
1. Chopped onion (2)
2. green onion (1)
3. chopped tomatoes or paste (2)
4. chopped ginger (1” piece)
5. chopped garlic (8cloves)
6. turmeric (1/4tsp)
7. coriander leaves (10-15)
8. garam masala (1/2tsp)
9. salt and pepper (to taste)
10. oil or ghee
Method of preparation:-
1. Take a pressure cooker, heat the water in it and then add the meat, garlic, ginger, onion, turmeric, salt and pepper. Pressure cooks it for about 10 minutes or at 15psi.
2. Now reduce the pressure and drain half the liquid. Add besan and cook for about 10 minutes. Knead until the besan gets slightly sticky. Add egg yolk, yogurt and garam masala and then knead it well.
3. Take hard boiled eggs, coat them in this kneaded mixture and deep fry them in hot oil. Take a pan, heat ghee in it and fry the onions to a golden brown. Then add tomatoes, garlic, ginger and yogurt and then fry them well until it becomes like a paste of masala.
4. Add 1 ½ cup of water and green sprigs of onion cover the pan and cook for 10 minutes. When the curry gets ready then pours it in the serving dish and cut the koftas in half and arrange them over the curry.
5. Cover and bake for 15-20 minutes at 250 degrees F. Garnish it with chopped coriander leaves and the garam masala and then serve it.
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Pork Curry Recipe
Ingredients
1. Pork (1lb)
2. ginger (2” piece)
3. garlic (4cloves)
4. onions (3med.)
5. tomatoes (2 med.)
6. potatoes (2med.)
7. water (2c)
8. hot Vindaloo paste (2tsp)
9. garam masala (1/2tsp)
10. vinegar (2tsp)
11. salt (2tsp)
12. chopped coriander leaves (for garnish)
Method of preparation:-
1. Take pork, clean, wash, trim and dry it. Now cut it into 1” cubes. Make chicken curry with the masala like onion, garlic, ginger and tomato. Add the vinegar and Vindaloo paste and cook it for about 2 minutes.
2. Add the pork, garam masala, water and salt. Pressure cook it for about 20 minutes or if you cook it in the heavy sauce pan then cook it for 1 ½ hour until the pieces get tender. Cut the potatoes into cubes, add and cook the cube potatoes pieces and coated in the liquid.
3. Cook it for 30 minutes to boil down the amount of water until the potatoes get cooked. When the pork curry gets ready then garnish it with chopped coriander leaves and serve it with chapatti or rice.
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