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Spicy Chicken Masala Recipe
Marinate: ½ kg chicken, washed and cut into medium sized pieces 3 tbsp curds(Dahi) 1 tsp red chilli powder (adjust to suit your spice level) ¼ tsp turmeric pwd(Haladi) salt to taste Make a paste: 6-7 cashewnuts(Kaju) 4-5 tbsps milk Dry roast and make a fine powder: 1” cinnamon(Dalchini) 10-12 curry leaves(Bay leaves/Tej Patta) 3 cloves(Lavang) Rest of the ingredients: 3-4 tbsps oil 2 big onions finely chopped 1 large tomato finely chopped 1 tsp ginger-garlic paste 1 tsp coriander powder(Dhania Powder) 3/4 tsp black pepper powder (adjust to suit your spice level)(Golmaricha) ¼ tsp cumin powder(Jeera ) coriander leaves for garnish(Dhania Patta)
1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts. 2. While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside. 3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside. 4. Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat. 5. Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute. 6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste. 7. Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes. 8. Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt. 9. Garnish with fresh coriander leaves.
2 CHICKEN PAKORA RECIPE Ingredients: 500 gm Boneless Chicken Pieces 2 tbsp Oil 1 tsp Ground Cumin 1 1/2 tsp Salt 1-2 each Chopped Green Chillies (Jalapeno) 1 Chopped Onion 1 tsp Ginger-Garlic paste 2 tsp Vinegar 1 cup Curd 1 tsp Lemon juice Preparation: Put everything but chicken and batter in blender and blend till fine Marinate the chicken pcs with the resulting mixture Keep in the fridge for 40 minutes. Put chicken in batter Deep fry it until its colour changes to golden brown Condiments Serve the chicken pakora with coriander or mint chutney or tomato ketchup .
Turn the chicken often so that it doesn't burn. because the fat catches fire while cooking and causes the chicken to burn. and when the fire does flare up. pressed 1/8 tsp chili peppers 1 tsp salt 1/4 tsp cinnamon (Dalchini) 1/2 tsp ground cumin (jeera) 1/8 tsp ground cloves (Lavang) A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups. either a wood or a charcoal fire will do. Dry the pieces. extinguish the blaze by spraying it with water from your spritzer. Wash the chicken and cut it up. For the marinade. . Mix the marinade and the chicken and leave it all day in the fridge.3 CHICKEN TIKKA RECIPE Ingredients: 1 (3 to 4 pound) chicken 1 1/2 cups yogurt (Dahi) 1 tbsp paprika (Degi mirch) 4 garlic cloves. To barbecue. combine all the remaining ingredients. turning once or twice. Cut off and discard as much of the fat as possible from under the skin. It takes about 30 minutes to cook the chicken tikka.
4 Recipe of crispy fried chicken Ingredient Name All-Purpose White Flour (Maida All-Purpose White Flour (Maida) Butter (Makhan) Corn Flakes Paprika (degi mirch) Salt Water Black Pepper (Pisi Kaali Mirch) Egg (beaten) Whole Chicken Unit cup cup cup cup tsp tsp tbsp tsp number pounds Directions | How to make Crispy Fried Chicken Quantity 1/2 1/3 1/2 1 1 1/2 1 2 1/4 1 3 Combine 1/3 cup of flour. Whisk together the egg and water. and black pepper in a food storage bag. by turning occasionally. and continue to cook. paprika. salt. Put chicken in bag and toss to coat. Heat the butter in a skillet over medium heat. . or until the chicken is tender and juices run clear. roll the chicken in the corn flake mixture. Lower the heat. Combine the corn flakes with the ½ cup of flour. Dip the coated chicken in the egg and water mixture. add the chicken and brown it well on all sides. for 35 to 40 minutes.
Remove them from oil and put it on paper napkin to take away the excess oil and they are ready to serve. 2.red food colour. Combine all Ingredients corn flour.5 Chicken Lollipop Ingredients to make Chinese Chicken Lollipops recipe : 2 lb / 1 kg of chicken wings (Chicken lollipops) 3 tsp Ginger Paste 3 tsp Garlic Paste 1 cup all purpose flour(Maida) 1/2 tsp Red Chilli Powder 2-3 tsp Corn Flour Red Food Colour 2 – eggs Oil for frying Salt as per taste Direction to make Chinese Chicken Lollipops recipe : 1. Served hot with Chilli Sauce. eggs.ginger-garlic paste.Salt and marinate chicken lollipops into this mix for about 2 to 3 hours before frying. red-chilli powder. 3. . 5. 4. To make it crispy.maida(all purpose flour).Allow the lollipops to fry on a low heat for about 5 to 7 minutes. Fry on high heat for 2 to 3 more minutes till they turn a little dark in colour. Now Heat oil in Pan and start adding the lollipops into the hot oil for frying.
6 Recipe of chicken pakora Ingredient Name besan flour chicken chilli powder corn flour dhaina powder egg food colour ginger & garlic paste lemon masala powder salt Unit tbsp grams tbsp tbsp tbsp number pinch tbsp number tbsp to taste Directions | How to make Chicken Pakora Quantity 2 500 half 2 1 1 little 1 half 1 half Mix all the Ingredients expect lemon and marinate for 10 mins Deep fry the chicken pieces . Serving Ideas Serve it with lemon pieces and Onions .
garlic flakes in small slices. salt. chilli powder. garnish with oinons slices and corainder leaves. take a kadadi pour oil and keep it on stove when oil is heated u drop the chicken pieces slowly in oil untill it comes golden .7 Recipe of Chilli Chicken Ingredient Name boneless chicken chilli powder chilli sauce coriander powder corn flour egg garam masala garlic ginger & garlic paste green chillies oil salt soya sauce tomato sauce water Unit grams tbsp to taste tbsp tbsp piece tbsp slice tbsp piece to fry to taste tbsp to taste cup Directions | How to make Chilli Chicken 1 1 1 1/2 1 Quantity 500 1 1 1/2 1 1/2 1 1 5 1 1/2 6 Take boneless chicken clean and wash it then marinate with ginger & garlic paste. (garam masala.. then add 1/4 glass of water and boil it when the water is boiling then ddrop the chicken which is fried then add soya sauce and 1 tbsp corn flour (u have to mix corn flour in 1/2 glass of water ) add it then add chilli sauce and tomato sauce it is ready to service .and lemon slice. corainder powder r optional) and leave it for 5 minutes. After that take pan a place on the stove now u add 1 tbsp oil green chillies (should be lenght wise ). egg . .
for 20 mins.Take a bowl.close it &press it wih hand softly. take spring rolls sheet cut into two . refrigrate it for 5 minutes now your crispy chiken is ready to fry.marinate chicken with all above ingredients.serv it hot with ketch up.8 Recipe of crispy chiken Ingredient Name Aginomoto black pepper powder chicken boneless cubes red chilli powder red chilli sauce Unit tsp tsp grams tsp tsp Quantity half 1 250 2 3 Directions | How to make Crispy Chiken 1. remov it on tissue . Recipe Tips Serving Ideas u can add 1tsp of cornflour in marination to keep it tight its great with sauce of chilli garlic. now take a knife do a cut vertically & now take this patti on news paper put 2 to 3 cubes of marinated chicken roll it add egg wash . deep fry it till golden brown.or with mint chutney. chilli garlic sauce.it will b in a rectriangular shape. .
9 Recipe of Onion Chicken Ingredient Name clarified butter (ghee) / butter / oil chicken coriander leaves (tightly packed) ground to a paste each of coriander and cumin powders each of ginger. Rub in the yoghurt and the coriander paste all over. Those who prefer less gravy may like it this way. garlic pastes each of red chilli. Garnish with finely chopped coriander leaves. cook covered tightly on medium level for about 12 minute(s) or till the chicken is almost cooked. Recipe Tips: There is a variation of this dish which uses white vinegar instead of yoghurt and lemon juice. Add the clarified butter (ghee) / butter / oil and the rest of the ingredients and fry on low level for about 6 minute(s) or till the chicken is fully tenderised and well coated with the gravy. Mix in the onion rings and allow to marinate for an hour in a tightly covered heavybottomed pan. . black pepper and hot spice mix (garam masala) powders finely chopped coriander leaves for garnishing green chilli(es) finely chopped lemon juice medium onion(s) cut into rings Salt tomatoes finely chopped yoghurt Directions | How to make Onion Chicken Unit tbsp grams cup tsp tsp tsp Quantity 2 800 1 1 1 1 to taste number tsp number to taste number cup 2 1 2 2 8 Make cuts in the chicken pieces.
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