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Chicken
Karahi |
Ingredients
- Chicken 1 kg
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Oil 1 cup
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Onion, finely chopped
1 large
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Ginger garlic past 2 tbsp
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Tomatoes 5
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Salt to taste
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Red chilli powder 1 tbsp
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Turmeric powder 1 tsp
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Yogurt 1 cup
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Kasuri meethi 2 tsp
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Black pepper 1/2 tsp
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Garam masala 1 tsp
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Ginger 1 inch piece sliced
green chillies 6 to 8(depending on
your taste)
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coriander leaves for garnishing
Direction
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Heat oil in a large pan.
Add chicken and fry on low heat till the
water in the chicken dries.
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Now fry the chicken in
the oil till it turns light brown.
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Remove from oil and keep
aside.
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Add chopped onions in the
oil and fry for 4 to 5 minutes on a medium
heat or once the onions are slightly brown.
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Add the garlic and ginger
paste and cook for a further 1 minutes. Add
the tomatoes, salt, chilli powder, green
chilli, ground cumin and turmeric.
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Turn up the heat and
further cook for another 1 minute then put
in the chicken and yogurt .Mix well.
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Turn down the heat
slightly and cook till chicken is done.
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Turn up the heat and
further cook, stirring constantly until oil
separates.
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Stir in the ginger, black
pepper, garam masala and fenugreek and cook
for a further 5 minutes on very low heat.
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Serve hot sprinkled with
green coriander.
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Fried chicken |
Ingredients
Direction
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Marinate chicken with all above ingredients for
half and hour.
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Batter
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Eggs 2 or 3
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Cold water 3 tbsp
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Black pepper 1/2 tsp
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Mustard powder 1/2 tsp
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Salt a pinch
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Corn flour 3 or 4 tbsp
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Mix all the batter ingredients
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Dip the marinated chicken in the batter and
fry
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Chicken
Keema and Egg Recipes |
Ingredients:
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1/2 chicken keema
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7 tbsp oil
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1 tsp garlic 9 chopped)
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1 tsp ginger (chopped)
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1 medium onion chopped
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2 tomato chopped
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1tsp red chilli powder
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1 tsp jeera powder
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1 tsp dhaniya powder
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1/2 tsp turmeric powder
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1/2 Black pepper
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8-10 curry leaves
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5 hard boiled eggs.
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Salt to taste.
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2 cups water
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For Garnishing
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Coriander chopped
Directions:
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Heat, oil, sauté the garlic, ginger, onion,
add in tomatoes,powdered spices and salt to
taste.
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Add curry leaves and sauté for few minutes.
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Add in the keema and fry for 5-10 minutes
on high flame then let it simmer for 15 minutes
on low flame.
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Add 2 cups of water cover and cook for
another 30-35 minutes.
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Make 5 gaps in different areas and put eggs
in each gap.Sprinkel some black pepper on each
egg and let it simmer for 2-3 minutes.
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Garnish with chopped coriander.
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Chicken Nuggets |
Ingredients
Directions
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Cut chicken breast into 1 inch cubes.
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Combine corn starch, garlic and onion powder and
cumin in a bowl. Mix well.
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Coat each piece of chicken with the corn
starch/spice mixture.
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Sprinkle garlic salt and pepper over chicken
pieces.
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Refrigerate for 1-2 hours.
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Heat olive oil in skillet over medium heat.
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Add chicken pieces and cook golden brown.
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Badami Qorma |
Ingredients
whole masalas
other masalas
to add at end
Directions
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Heat oil, fry
onions till golden brown, remove with slotted
spoon and set aside.
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Heat Oil and add
whole masalas except cinnamon.
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Stir fry till
fragrant and crackling.
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Add 1 cup water
in which you've added all the other masalas and
the ginger and garlic.
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stir fry 1-2
minutes.
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Add in chicken
pieces and fry well on high heat till chicken is
white.
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Add in the
cinnamon stick and fry a little more.
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Lower heat,
cover and let the chicken cook in its own water
till its begun to soften.
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Meanwhile, blend
the yogurt with the fried onions and a tsp of
cumin powder.
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Add the yogurt
mixture to the chicken, stir well till all the
chicken is coated and cover and cook till
chicken is completely done (the oil will rise to
the top when the curry is ready).
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Stir in ginger,
nutmeg and garam masala.
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cover and turn
off heat after 20 minutes. Add little more
water if the gravy starts sticking to pot.
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stir in almonds
for garnish before serving.
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serve hot with
naans.
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Chicken
Shawarma |
Ingredients
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1/2 cup malt
vinegar
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1/4 cup plain
yogurt
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1 tablespoon
vegetable oil
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salt and pepper
to taste
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1 teaspoon mixed
spice
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1/4 teaspoon
freshly ground cardamom
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8 skinless,
boneless chicken thighs
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1/2 cup tahini
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1/4 cup plain
yogurt
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1/2 teaspoon
minced garlic
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2 tablespoons
lemon juice
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1 tablespoon
olive oil
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1 tablespoon
chopped fresh parsley
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salt and pepper
to taste
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4 medium
tomatoes, thinly sliced
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1/2 cup sliced
onion
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4 cups shredded
lettuce
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8 pita bread
rounds
Directions
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In a glass
baking dish, mix together the malt vinegar, 1/4
cup yogurt, vegetable oil, mixed spice,
cardamom, salt and pepper. Place the chicken
thighs into the mixture and turn to coat. Cover
and marinate in the refrigerator for at least 3
hours .
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In a small
bowl, mix together the tahini, 1/4 cup yogurt,
garlic, lemon juice, olive oil, and parsley.
Season with salt and pepper, taste, and adjust
flavours if desired. Cover and refrigerate.
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Preheat the oven
to 350 degrees F (175 degrees C).Cover the
chicken and bake in the marinade for 30 minutes,
turning once. Uncover, and cook for an
additional 5 to 10 minutes, or until chicken is
browned and cooked through. Remove from the
dish, and cut into slices.
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Place sliced
chicken, tomato, onion, and lettuce onto pita
breads and top with the tahini sauce.
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Chicken
Zinger Burger |
Ingredients
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3
Chicken Breasts (boneless, with skin)
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Lettuce
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˝
tsp. White Pepper
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1 tsp.
Salt
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3 tsp.
Mustard Paste
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Mayonnaise
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Cooking Oil (for deep frying)
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3
Buns
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For
batter
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3
tbsp. Refined Flour (Maida)
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1
tbsp. Corn Flour (Makai Ka Aata)
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1/2
tsp paprika powder
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1/2
tsp garlic powder
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1/2
tsp onion powder
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˝ tsp.
salt
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1-2
Egg
Directions
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Mix
all of the batter ingredients together and
make a batter and set aside.
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Marinate the chicken breasts with salt,
white pepper and mustard paste. Set aside
for half hour.
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Dip
the chicken breasts in the prepared batter
and deep fry in oil until well done.
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Slice
the bun and spread mayonnaise on the bun.
Put a leaf of lettuce and fried chicken
breast in bun and close bun and serve.
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You
can add sliced tomato and a slice of cheese
too.
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