TANDOORI CHICKEN
The most popular variation of grilled chicken in the IndianCuisine!INGREDIENTSMETHODChicken 1 No.Lemon juice 3 tsp.Red chili powder 2 tsp.Curd (Yogurt) As per tasteGarlic paste 1 tsp.Ginger paste 1 tsp.Garam masala powder ½ tsp.Mustard oil 1 tsp.Oil For bastingSalt As per taste1. Skin the chicken and make diagonal incisions allover.2. Mix 1 tablespoon red chili powder, salt and 2tablespoons lemon juice. Apply this to the chicken andleave it for half an hour.3. Hang Curd/Yogurt in the muslin cloth for some time.Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam MasalaPowder and mustard oil. Mix well.4. Apply this marinade to the chicken. Put the chickenonto the skewer and roast in the tandoor oven.5. When chicken is almost done, baste it with oil, roastagain till done.6 Serve hot with onion slices and lemon wedges.BACK TO TOP
Tandoori ChickenChicken 65CHICKEN 65
INGREDIENTSMETHOD1 lb chicken1/2 cup yogurtA pinch of ajinomoto2-3 tsp soya sauceMix the chicken pieces with yogurt, salt and cook thechicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.Mix ajinomoto, soya sauce, corn flour, ginger-garlic
3-4 tbsp corn flour 2-3 green chilies1 tsp ginger-garlic pasteSalt to tasteRed food coloringOil for deep fryingpaste, red coloring and salt in a vessel and marinatethe cooked chicken pieces in it. Marinate for 4-5 hours.Deep fry the chicken pieces in oil and drain.Also deep fry the sliced green chilies and decorate onthe top of the chicken pieces.BACK TO TOP
GINGER CHICKEN
Chicken shreds with mushrooms prepared in Soya - ginger sauceINGREDIENTSMETHODCooked & shredded Chicken 500gmsDried Mushrooms 4 nos.Finely chopped onion 1 no.Chicken Stock ¼ ltr.Soya Sauce ¾ cupFresh ginger,finely chopped 1 tbsp.Garlic clove, crushed 1 no.Vinegar 4 tbsp.Sugar 1 tsp.Cornflour 1 tbsp.Sherry 1 tbsp.Tomato puree 1tsp.Pepper To tasteSalt To taste1. Put the Soya sauce, onion, ginger, garlic,vinegar, sugar, tomato puree, salt and pepper in asaucepan.2. Bring to a boil and simmer for 2 minutes.3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thinslices.4. Heat the oil in a saucepan and add the chickenshreds. Cook for 3-4 minutes.5. Add the stock and the Soya sauce mixture,together with the cornflour mixed with sherry, tothe chicken.6. Add the mushrooms and cook till saucethickens slightly.7. Serve hot.BACK TO TOP
CHILLY CHICKEN
The most popular Chicken preparation. Chicken in chili and Soyasauce gravy.INGREDIENTSMETHODChicken boneless 800 gms.Ajinomoto A pinchWhite pepper powder ½ tsp.Sugar 1 tsp.Soya Sauce 2 tbsps.Cornflour 2 tbsps.Egg 1 no.Chopped green chilies 8 nos.Chopped Garlic 6-8 clovesOil 1 tbsp.Oil to fry -Salt As per taste1.Marinate the boneless chicken pieces (one inchcubes) in 1 tablespoon. Soya sauce, salt, egg and 1tablespoon cornflour for ten minutes.2.Deep fry chicken in hot oil till light brown.3.Heat 1 tablespoon oil in a wok. Add chopped garlicand chopped green chilies and toss for 15 seconds.4.Add 2 teacups of chicken stock or water. Bring it to aboil. Add ajinomoto, sugar, white pepper powder, saltand rest of the Soya sauce.5.Add fried chicken pieces and cook for 3 minutes.6.Add rest of cornflour, after dissolving it in water. Stir constantly.7.Garnish with chopped spring onions and green chilies julienne.
CHILLY CHICKEN
Daawat.comINGREDIENTSMETHOD1 lb boneless chicken1 onion chopped1 capsicum (blended)4-5 green chilies chopped2 tomatoes chopped1 tsp turmeric2 tbsp ginger-garlic pasteFew drops of venigar andsoya sauceSalt to tasteOil for fryingMix vinegar, ginger-garlic paste, salt, turmeric, capsicumpaste, and soya sauce in a bowl and marinate thechicken for 3-4 hours.Remove only the chicken pieces from the marinade anddeep fry in oil. Keep it aside.Heat oil in a pan, add onions, green chilies, andtomatoes and fry them for a while.Add the remaining gravy from the marinade and friedchicken pieces to the pan and cook for 15-20 minutes.Serve hot with fried rice.BACK TO TOP
PEPPER CHICKEN
Daawat.comINGREDIENTSMETHOD1 whole chicken cut up3 onions (finely chopped)2 tomatoes (finely chopped)2 tbsp ginger-garlic paste2 tsp fennel seeds powder (saunf powder)1 tsp mustard seeds1 tsp garam masala3 tsp red chili powder 2 tsp cumin seeds1/2 tsp turmeric powder 4-6 tsp freshly ground pepper powder 2 tsp coriander powder 2 tbsp fresh coriander leaves, finelychoppedSalt to tasteOil for fryingClean the chicken and cut into small piecesIn a non-stick pan, heat the oil, add mustardseeds and fennel seeds powder, and fry untilseeds splutter.Add ginger-garlic paste onions and allow themto cook until they turn golden brown in color.Then add chicken pieces. Sprinkle garammasala, red chili powder, turmeric powder andsalt and allow them to cook.Add cumin seeds, coriander powder andpepper powder. When the chicken is half cooked, add coriander leaves, tomatoes andmix well.Cover the pan and let the chicken cook well.Serve hot with chapathis or parathas.BACK TO TOP
SZECHWAN CHICKEN
A tasty dish with a combination of fried chicken pieces andspring onions in spicy chicken stock.INGREDIENTSMETHODChicken, medium size 1 no.Oil For deep frying
For the Marinade
Ginger paste 1 tsp.Garlic paste 1 tsp.Chili paste 1 tsp.Soya sauce 2 tbsps.Cornflour 2 tbsps.Egg 1 no.Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.Finely chopped ginger 1 tsp.Finely chopped garlic 1 tbsp.1. Cut the chicken,retaining the bone,into small serving sized pieces.2.Combine all the ingredientsmentioned under 'For the Marinade'and rub on the chicken pieces and setaside for 30 minutes.3.Heat oil in a frying pan and deep frythe chicken pieces,a few at a time, tillgolden brown and cooked.4.Drain and set aside. Heat 3tablespoons of spicy chili oil or ordinaryoil in a pan.5.Add the ginger, garlic, red chilies,sesame seeds and spring onion and
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Indian Nonveg Recipes
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| Category: | Uncategorized. |
| Rating: | (1 Rating) |
| Upload Date: | 02/13/2009 |
| Copyright: | Attribution Non-commercial |
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