Yoghurt Chicken

Ingredients

1 whole chicken 

2 med. size tomatoes chopped 

2 tbs yoghurt 

2 medium size onions sliced 

Salt according to taste (mainly 1 1/2 tsp) 

1/2 tsp garam masala 

1 tbs garlic paste 

1 tbs ginger paste 

1/2 tsp chilli powder (or more if want spicy) 

1/2 tsp haldi powder 

Oil 8-10 tbs

Method

Heat oil in pan and add sliced onions. 

Saute the onions until golden brown and then take out and drain oil on paper or napkin. 

Grind the fried onions with tomatoes and yoghurt well. 

In the same oil add the chicken along with the garlic and gingerpaste. 

Mix well and stir for at least 5-10 mins. 

After the chicken is fried for a while add the grinded paste or mixture to the pan along with the rest of the ingredients and cook on low heat, mixing well. You can add a little bit of water if needed but better cook chicken in its own water. 

After chicken is tender mix well and remove from heat. 

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White Chicken Qorma

• Chicken 1 cut into 8 pieces
• Oil or ghee 3/4 cup
• Yoghurt 250 gm
• Cardamom 2
• Cardamom 1
• Cloves 2
• Salt to taste
• Red chilli powder 1 tsp
• Ginger, garlic paste 1 tbsp
• Onion 1
• Cinnamon 1
• Almonds 50 gms
• Nutmeg 1
• Cream as required

Method 

1. Add onion and yoghurt in a blender, mix salt, red chilli powder, ginger and garlic in yoghurt and blend well.
2. Then heat oil or ghee in a saucepan, add cardamoms, cloves, cinnamon and nutmeg and fry a little.
3. Then add yoghurt mixture in the saucepan and roast well.
4. Now add chicken and cover and cook on low flame till chicken tenderizes and when oil/ghee floats on top, sprinkle sloced almonds and simmer on low flame.
5. Add cream and serve hot.

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Chicken Marengo

• Butter 1 tbsp
• Virgin Olive Oil 2 tbsp
• Onion(sliced) 1
• Garlic Cloves 2
• Chicken thighs(Skinned) 12
• All-Purpose Flour 2 tbsp
• Grape Juice 1 cup
• Caned Toamtoes(crushed) 400 gms
• Tomatoe Paste 1 tbsp
• Sugar 1 tsp
• Salt & Ground Pepper to taste
• Prawns(Peeled) 225 gms
• Fresh Coriander(chopped)1/4 cup

Method

1. Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
2. Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
3. Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
4. Lower heat and add tomato paste, sugar, and salt and pepper to taste.
5. Cover & simmer for 40 minutes.
6. Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
7. Remove pan from heat and stir in coriander.
8. Taste for seasoning.
9. Serve hot, straight from the casserole.

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Chicken Mashrooms

• Olive oil 2 tbsps
• Chicken, cut into 10 serving pieces 1 1/2 kg
• Salt 1/2 tsp
• Freshly ground black pepper
• Small button mushrooms 1/2 pound
• Garlic finely chopped 1 tbsp
• Vinegar 1/2 cup
• Chicken stock quarter cup
• Juice of lemon 1
• Parsley leaves chopped 4 tbsps

Method

1. Heat olive oil in a heavy skillet.
2. Sprinkle the chicken with salt and pepper.
3. Put the chicken in the skillet in one layer and skin down.
4. Cook, uncovered, until brown, about 10 minutes.
5. Add the mushrooms.
6. Turn the chicken and cook for another 5 minutes.
7. Remove all fat from the skillet.
8. With the chicken in the skillet, add the garlic and stir.
9. Add the vinegar and stock.
10. Bring to a boil.
11. Add the lemon juice.
12. Sprinkle the chicken with parsley.
13. Cover and cook for five minutes.
14. You want about half cup of liquid.
15. If there is more than that in the pan, reduce it over high heat.

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Saag Chicken

Skinned chicken pieces - 3 lbs
Garlic pods(mined) - 5 nos
Onions(large & minced0 - 2 nos
Tomatoes(large & crushed) - 2 nos
Ginger(minced) - 1" piece
Milk - 4 tbsp
Spinach(Paalak/Cheera)
(chopped) - 4 bunches
Butter - 2 tbsp
Cayenne powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cardamom(Elakka) - 2 nos
Cloves(Grambu) -2 nos
Oil - 7 tbsp
Garam masala - 1 tsp
Salt - 1/2 tsp



Method

Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.

2)Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.

3)When cool, grind in blender and set aside.

4)Heat the remaining oil and add ginger, garlic and onions until lightly
brown.

5)Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.

6)Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.

7)Add chicken and milk.

8)Simmer until the chicken is tender.

9)Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.

10)Add butter and cover until ready to serve. 

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Shish Tauk

ngredients:- 1 kg —— Chicken breast, cut into 3-cm cubes 100 gms —— Garlic crushed 100 ml —— lemon juice 100 ml —— Olive oil 50 ml —— Yogurt 50 gms —— Tomato paste 100 gms —— Mushrooms Salt & white pepper —— to taste

Method: Mix together all the ingredients except mushrooms & refrigerate for at least three hours. Skewer alternately with mushrooms & grill till done. Serve hot with chutney and chapati

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Chicken kebab

Ingredients:-

• 250 gms —— boneless chicken
• Half tsp —— ginger and garlic paste
• 1 tsp —— lemon juice
• 1 tsp —— chili powder
• 5 tsp each —— yoghurt & cream
• 3 tsp —— chopped garlic
• Half tsp each —— cumin powder, kasuri methi, chaat masala & garam masala powder
• Salt —— to taste
• 50 gms —— butter

Method:-

1. Marinate chicken with all ingredients, except butter & chaat masala, for 15 minutes.
2. Skewer the chicken piece & grill in the oven or charcoal for 10
   minutes or until golder brown
3. Apply melted butter on chicken pieces.
4. Remove them from skewers & sprinkle chaat masala on top.
5. Serve hot with mint chutney.

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Chinese Chicken Noodles

Ingredients: Chicken (boneless) 300 grams Egg noodles (boiled) 500 grams Cabbage (finely chopped) 1 cup Capsicum (finely) cut 1 Spring onion (finely cut) 2 Green chillies cut in strips 2 Ginger 1 inch piece julienned Garlic julienned 4 cloves Red chillies 1 tsp crushed Soy sauce 1 tbsp Chilli sauce 1 tbsp Vinegar 1 tbsp Black pepper powder ½ tsp Salt ½ tsp Oil 3 tbsp

Method: • Heat oil in a pot and cook chicken on high flame till color changes. • Add all vegetables and fry for 1 minute. • Add remaining ingredients except noodles, mix and remove from flame. • Add boiled noodles, mix well and serve.

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Paprika chicken

 

Ingredients: Chicken breasts 4 cup Paprika 2tbsp Black pepper powder 1 tbsp Onion 1 Tomatoes (finely cut) 4 Fresh cream ½ cup Salt to taste Butter 2tbsp Oil as required

Method: • Cut chicken breasts in long strips • Season chicken with 1 tbsp paprika, salt and1/2 tbsp black pepper, and set aside. • Heat 1 tbsp butter in a wok; ad chicken; cook for 5 minutes and remove. • Heat little oil in wok, add onion; fry till golden • Add remaining paprika; cook for 1 minute • Add tomatoes and cook till tender • Add chicken, salt, remaining black pepper and cream; mix and serve hot

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Chicken Achari

Ingredients: • Chicken 1 kg • Tomato 3 • Onion 4 • Green chilli 6 • Ani seed 2 tbsp • Mustard seed 1-1/2 tsp • Onion seed 1-1/2 tsp • Red chilli to taste • Salt to taste • Turmaric 1/2 tsp • Ginger paster 1 tbsp • Garlic 1 tbsp • Yogurt 250 gm • Lemon juice 2 tbsp • Oil 1/4 cup Method: For Chillies:In a pan put ani seed, mustard seed, cumin and kalonji roast and gring. In ground masala add lemon juice to make thick paste. Cut green chillies in length wise and fill this masala. For Chicken:Heat oil in pan fry sliced onion until brown then add ginger garlic paste and fry. Add tomato, red chilli, turmeric and salt cook well. Now add chicken cook until tender then add yogurt and green chillies and remaining masala. Cook on slow flame for about 10 minutes then add julinne ginger and serve.

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Hot and Spicy Fried Chicken Wings

Ingredients:

• Chicken wings 8 pieces

• Garlic 1/2 kg

• Lemon 2

• Tomato ketchup 3 tbsp

• Oil 2 cup

• Capsicum 1

• Onion 1

• Green Chili 2

• Fresh Coriander 1/2 bunch

• Tomato 1

• Lemon 1

• Chili Garlic Sauce 3 tbsp

• For Chili Paste:

• Red Chili 4

• Talhar Pepper 6

• Ground Red Chili 10


Method:
For chilli paste: Put 1 cup water in a pan and add in Talhar pepper, whole red chili and ground red chili, cook well.
Put all these in a blender and blend it well to make thick paste. Chili paste is ready.
In a pan stir fry the garlic in oil.
Now add wings in it and fry them.
Now add lemon juice and ketchup and salt, fry lightly.
Now add water in it.
Let it cooked for 7-10 minutes and then add chili paste.
Continue cooking and add sliced capsicum, onions, tomatoes and fresh coriander in the pan.
Now add lemon juice, ketchup and chili garlic sauce in it and mix it well in pan.
Dish it out now and serve it hot and spicy chicken wings are ready to enjoy.

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Chicken Ginger

Ingredients:

• Chicken 1 kg

• Garlic paste 1 tsp

• Ginger paste 2 tsp

• Sliced onion 250 gram

• Crushed black pepper 1 tsp

• Fenugreek seed 1 tsp

• Red chili 1/2 tsp

• Whole spice powder 1 tsp

• Dry fenugreek leaves 1 tsp

• Curd or cream 4 tbsp

• Tomato paste 6 tbsp

• Salt to taste

• Green chili 6

• Fresh coriander as required

• Julienne cut ginger as required

• Oil as required

Method:
Combine chicken, salt, garlic paste, ginger paste, black pepper, 1 tbsp oil. Mix well and leave to marinate for 30 minutes.
In a pan heat 1/2 cup oil and sauté onion. When golden brown, add chicken.
Cook chicken on high flame so it does not release its water.
Add fenugreek seed, red chili, whole spice and dry fenugreek and braise.
Add some water so that spices do not stick to pan.
Add tomato paste, julienne cut green chili, ginger, coriander and 3 tbsp water. Toss it, cover and cook on low flame till chicken is done.
Add curd or cream, mix well.
When ready, takeout in a platter, garnish and serve hot with Naan.

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Chicken Nuggets

Ingredients:

• Chicken mince 500 gram

• Corn flour 2 tbsp

• Flour 4 tbsp

• Clove powder 1/2 tsp

• Black pepper as per taste

• Salt as per taste

• Bread crumbs 500 gram

• Eggs (beaten) 2

• Oil to fry

• Mixed spices 75 gram or 1/2 tsp

Method:
Combine mince, corn flour, clove powder, salt, black pepper, mixed spices.
Mix well.
Now to make nuggets take some portion of the mixture and shape as desired.
Whisk the eggs in a bowl.
Take each nugget and first coat it in flour, then in egg and then in bread crumbs.
Place nuggets in a separate plate and give some rest.
And then deep fry on medium heat till golden brown.
Serve hot with ketchup.

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Honey Mustard BBQ Chicken

Ingredients:

• Chicken drumsticks 12 pieces

• Ketchup 120 ml

• Orange juice 120 ml

• Olive oil 2 tbsp

• Garlic paste 1 tsp

• Mustard paste 1 tsp

• Oregano 1 tsp

• Black pepper 1/4 tsp

• Vinegar 60 ml

• For Glaze:

• Honey 2 tbsp

• Mustard seeds 1 tsp

• Lemon rind 1 tsp

• Salt to taste

Method:
Prick the drumsticks with a fork.
In a bowl combine ketchup, orange juice, garlic paste, mustard paste, salt, oregano, black pepper and vinegar.
Marinate the drumsticks in the mixture for at least 20 minutes.
Heat the grill pan and brush with the oil.
Place the drumsticks on the grill pan and pour oil on them and grill from both sides.
When they are grilled, put them in a baking tray and bake for 15 minutes.
Combine the ingredients of the glaze and simmer.
When drumsticks are ready, place them in the serving dish and drizzle glaze on them.
Garnish and serve hot.

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Chicken Reshmi Kebab

Ingredients:

• Chicken mince (lean with minimal fat) 1 kg

• Onion 1 large

• Coriander 1 bunch

• Green chillies (finely chopped) 4-5

• Coconut flakes (roasted and powdered) 2 tbsp

• Almonds (roasted and powdered) 1 tbsp

• Poppy seeds (khush khush) roasted and powdered 1 tbsp

• Cumin seeds (roasted and crushed) 1 tsp

• All spice powder 1 tsp

• Green cardamom (elaichi) powder 1/2 tsp

• Salt as required

• Egg 1

• Ghee or butter 2 tbsp

• Ginger and garlic paste 2 tbsp

• Bread slices soaked in water and excess water gently squeezed out 2

Method:
In a food processor add all above mentioned ingredients.
Blend so that the mixture is very fine.
Let the mixture rest for 20-30 minutes
Soak skewers in water, or oil chopsticks.
Make long kebab shapes with the skewers.
For oven: Line up the kebabs on a foiled oven pan and brush with ghee/oil.
For pan fry: Heat oil in a pan, and cook each kebab.
For grill: Cook over barbecue, brushing with oil and turning as each side is cooked.
Serve reshmi kebabs with chutney and naan.
Note: You can replace chicken with boneless fish fillets.

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Chicken Curry With Chickpeas

Ingredients:

• Ghee 1/4 cup

• Onion (big) 1

• Ginger garlic paste 1 tbsp

• Turmeric 1/2 tsp

• Corriander powder 1 tsp

• Salt 1 tsp (or according to taste)

• Red pepper (crushed) 1 tsp

• Chicken 1.5 kg

• Water 1 cup

• Yogurt 1/2 cup

• Chickpeas (boiled) 1/2 kg

• Black pepper (crushed) 1 tsp

• Jaifal jawitri (crushed) 1/2 tsp

• Garam masala 1 tsp

• Fresh coriander for garnish

Method:
Boil the onion and then grind it.
Take ghee in a pan and heat it for a while.
Add onion paste and ginger-garlic paste in it.
Cook them for sometime.
Now add turmeric, corriander, salt and red pepper in it.
Cook them for a while.
Then add chicken in it and cook for some tme.
After that, add yogurt and water in it.
Cook the ingredients till chicken gets tender.
Now add boiled chickpeas in it.
Cook for a while then add black pepper in it.
Also add jaifal jawitri and garam masala in it.
Mix them all, cover the lid.
Cook them on slow heat for 10-15 minutes.
When the oil comes on top, take off the dish.
You can garnish with fresh coriander.

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Steamed Chicken Buns

Ingredients:

Flour Ingredient:


• Refined flour ½ kg

• Vinegar 4 tbsp

• Baking powder 1 tbsp

• Salt to taste


Filling Ingredient:


• Chicken mince ½ kg

• Garlic, ginger paste 1 tbsp

• Oyster sauce 2 tbsp

• Soy sauce 2 tbsp

• Black pepper ½ tsp (crushed)

• Corn flour dissolved in water 5 tbsp

• Onion 3

• Sesame seed oil 3 tbsp

• Salt to taste

• Oil 3 tsp


Method:
• Mix baking powder, salt and vinegar in refined flour and knead into soft dough with luke- warm water.
• Wrap dough in plastic and leave aside for 2:30 hours.
• Heat oil in a pot and fry onion till golden, add ginger, garlic and fry for 2 minutes, add mince and fry on high flame.
• Add black pepper, oyster sauce, soy sauce, sesame oil and salt, and fry on high flame.
• Add cornflour and make thick gravy.
• Remove from flame, roll out dough and cut into rounds with the help of a cup.
• Place chicken mixture in center and shape into buns.
• Fill steamer with water and place buns in steamer for 25 minutes, remove.
• Serve hot.

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Steamed Chicken Buns

Ingredients: Flour Ingredient: • Refined flour ½ kg • Vinegar 4 tbsp • Baking powder 1 tbsp • Salt to taste Filling Ingredient: • Chicken mince ½ kg • Garlic, ginger paste 1 tbsp • Oyster sauce 2 tbsp • Soy sauce 2 tbsp • Black pepper ½ tsp (crushed) • Corn flour dissolved in water 5 tbsp • Onion 3 • Sesame seed oil 3 tbsp • Salt to taste • Oil 3 tsp

Method: • Mix baking powder, salt and vinegar in refined flour and knead into soft dough with luke- warm water. • Wrap dough in plastic and leave aside for 2:30 hours. • Heat oil in a pot and fry onion till golden, add ginger, garlic and fry for 2 minutes, add mince and fry on high flame. • Add black pepper, oyster sauce, soy sauce, sesame oil and salt, and fry on high flame. • Add cornflour and make thick gravy. • Remove from flame, roll out dough and cut into rounds with the help of a cup. • Place chicken mixture in center and shape into buns. • Fill steamer with water and place buns in steamer for 25 minutes, remove. • Serve hot.

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Chicken and pineapple kebabs

Ingredients:

Chicken (breast pieces) 2

Pineapples 1 can cubed

Tomatoes 2

Capsicums 2

Lemon juice 1 tbsp

Honey 1 tbsp

Mint leaves few

Salt ½ tsp

Oil 1 tbsp


Method:
• De-seed capsicums and tomatoes and cube them.
• Cut chicken pieces into 1 inch cubes.
• Blend few pieces of pineapple, mint leaves, lemon juice, oil, honey and salt in a blender.
• Skew chicken piece, tomato, capsicum and pineapple on wooden skewer and repeat process.
• Repeat process on skewers with remaining kebab ingredients.
• Brush prepared mixture on skewers.
• Heat grill pan and grease, place skewers in it, grill both sides till golden.

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Chicken Dumplings

Ingredients:

Chicken breasts(cut in small pieces) 3

Semolina 2 tbsp

Gram flour 2 tbsp

Green chillies paste 1 tsp

Coriander 1 tsp Crushed

Whole white cumin ½ tsp

Onion 1 grated

Fresh coriander ¼ cup finely cut

Mint (finely cut) 1 tbsp

Red chillies 1 tsp Crushed

Eggs (beaten) 2

Baking powder 1 tsp

Salt 1 tsp

Oil for frying


Method:
• Mix chicken, salt, semolina, gram flour chillies, cumin, coriander, onion, fresh coriander, mint and red chillies in a bowl.
• Before frying add eggs and baking powder and mix well.
• Heat oil in a wok, fry spoonfuls of chicken mixture until golden.
• Remove chicken dumplings on absorbent paper.

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