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CHILLY CHICKEN Ingredients: Chicken whole (cleaned and cut into pieces) Green chilli Red chilli powder White pepper powder Black pepper powder Yogurt (curd) Turmeric Powder Soya sauce Cornflour Ginger Garlic Onion Tomato Salt to taste Vegetable oil as required Green chilli and green coriander leaves for decoration
1 Kg 10 1/2 tsp 1/4 tsp 1/4 tsp 1/2 cup 1/4 tsp. 2 tbsp. 2 tbsp 1/2 inch 4 cloves 1 1
Method: 1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste. 2. Cut thin slices of green chilli. 3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour. 4. Then apply onion-tomato paste to the chicken and again marinate for half an hour. 5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs. 6. Add chicken marinade and fry until half cooked. Stir ocassionally. 7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil. 8. Cover and cook for 8-10 mins on low flame. keep a constant watch. Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.
Chicken Do Pyaza Ingredients: Chicken (whole) Thinly sliced onions Tomato puree Finely chopped garlic Finely chopped ginger
1-1/2 Kg 4 ( medium size) 3 cups 1 tbsp. 2 tbsp.
Finely chopped green chilli Red chilli powder Garam Masala Powder Coriander powder Turmeric Powder Salt to taste Vegetable oil Chopped green coriander leaves
1 tbsp. 1 tsp. 2 tsp. 1 tsp 1/2 tsp 7 tbsp. for garnishing
Method: 1. Thouroughly clean the chicken and cut into pieces. 2. Heat oil in a pan. Add ginger, garlic and green chili and fry over medium heat for 2 minutes. 3. Add tomato puree, garam masala, turmeric powder, red chilli powder, coriander powder and salt. Bring it to boil and then cook on medium for 5 minutes. 4. Add sliced onions and cook until it becomes tender. 5. Add chicken pieces. Stir well so that all the chicken pieces are coated well with gravy. 6. Add water. Bring it to boil on high and then reduce the heat to medium. 7. Cover the pan and cook until the chicken is tender and the gravy becomes thick. Garnish with coriander leaves and serve hot.
Grilled Chicken and Mozzarella Panini
Ingredients: 4 chicken boneless chicken breasts 8 slices of Italian bread 8 slices Mozzarella cheese 3 tablespoons olive oil 2 teaspoons fresh rosemary, chopped 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tomato, sliced Italian dressing Preparation: Preheat grill for medium-high heat. Brush chicken with olive oil and season with salt, pepper, rosemary, and garlic powder. Place chicken on a lightly oiled grill grate and cook for 7 minutes per side or until juices run clear and chicken in so longer pink. Remove from grill, allow to cool for 5-10 minutes, and cut into 1/2 inch slices. Drizzle Italian dressing on 4 slices on bread and on chicken pieces. Add tomato and cheese and sliced chicken breasts to bread. Cover with remaining 4 slices, brush with olive oil and place on grill. Cook panini for 4 minutes per side or until cheese melts. Remove from heat and serve.
Chicken Tikka masala
Ingredients to marinate: Marinate for about 1 hour Chicken - 500 gms of boneless chicken
Ginger & garlic paste - 4 tsp Turmeric powder - 1/4 tsp chilli powder - 1 tsp garam masala - 1 tsp Cumin powder - 1/2 tsp dhaniya powder - 1 tsp Salt to taste Curd - 1/2 cup beaten well To Marinate the chicken Take the beaten curd and mix all the above powders together and add salt Cut the chicken into medium size pieces and add it to the curd mixture, close the vessel with a lid and let it to marinate for about an hour. For the Gravy Ingredients: Onion - 1 chopped Tomato puree - out of one small tomato Ginger & garlic paste - 2 tsp Turmeric powder - 1/4 tsp Coriander powder - 2 tsp Ginger & garlic paste - 1 tsp Salt to taste Oil - 8 tsp garam masala powder - 2 tsp Coriander leaves Ground almond - 2 tsp (optional) Fresh Cream is optional to garnish Method For the chicken After the chicken is marinated, take them and bake them well in a pan with the flame very low in the stove or we you can put the chicken on the grill and cook it till they are cooked For the gravy: Heat oil in a pan, fry onions till they turn golden brown. Add ginger & garlic paste and let them fry till the oil separates Then add all the masala powders to it, and then add the tomato puree. Add salt to taste and then add little warm water and the ground almond paste its optional to add nd let the gravy to come to a boil. Then add the cooked chicken pieces, and let the gravy come to a boil after adding the chicken pieces. Remove the dish from the stove and add the coriander leaves, and the cream (optional ) to garnish
Chicken Makhani (Butter Chicken)
Ingredients: Tandoori Chicken Butter Cream Tomato puree Garam Masala Powder 1 whole 50 gms 1 cup 3 cups 2 tsp.
Red chilli powder Coriander powder Ginger paste Garlic paste Green chilli paste Salt to taste Chopped green coriander leaves
1 tsp. 1/2 tsp. 1 tsp. 1 tsp. 1 tsp. for garnishing
Method: 1. Take 1 whole tandoori chicken and cut it into pieces. 2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside. 3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well. 4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces. 5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for 10 minutes. Garnish with coriander leaves and rest of the cream and serve hot.
Chicken Manchurian rian can be eaten as a starter /snack for which it would have to left in its gravy less form ,or alternately it can also be prepared in a gravy and served with noodles or fried rice . Ingredients Chicken ± 500 gm ± boneless cut into very small pieces Cornflower - 100gm Oil ±for frying Salt ±to taste Pepper ±to taste Soya sauce ± 3 tablespoons
For seasoning in case of Dry manchurian Onion ± 2 no - finely cut (the kind you¶d use for an omlette) Green chillies ± 2-3 ±cut into small pieces Garlic ±5-7 flakes ±sliced Vinegar ±one tea spoon Soy sauce ± 2 tea spoons For Gravy in case you are making the wet kind of manchurian
Cornflour ± 3 table spoons Green chillies ±4-5 cut into small pieces Onions ±2 cut finely Soy sauce ±1 table spoon Sugar-2 teaspoons Coriander leaves ±-very finely cut ±1 table spoon Vinegar ±1 teaspoon Pepper ±to taste Salt ±to taste Garlic flakes ± 6-7 ± peeled n sliced Water ± 300ml
Procedure 1) Wash the chicken thoroughly and cut into small pieces 2) Take boiling water & immerse there pieces only for about a minute . Drain the water dry the pieces 3) Add all the seasoning i.e. soy sauce ,salt ,pepper to the chicken 4) It this recipe there is not need to marinate the chicken so almost immediately take corn flour and add salt and pepper to it and dip the pieces in the corm flour to make small lemon sized balls 5) Take oil in a kadhai or deep fryer and fry the manchurian first on medium heat and then on high flame to give the golden color 6) Remove from the flame on keep on a paper tissue or white paper to make it less oily
For Dry Manchurian 1) Take oil in a pan and add onion to it ,fry till it becomes translucent 2) Add green chillies and garlic 3) Ad the soya sauce & vinegar 4) Add the manchurian into this and fry for about a minute 5) Serve hot as a snack /starter
For gravy 1) Take oil in a large pan or even a vessel and heat it 2) Add onions to it sauté the onions & add the coriander . Next add the green chillies and garlic flakes 3) Take corn flour in a small bowl and add cold water to it . Mix it to make a smooth paste 4) To the onion n chillies add water and allow it to boil 5) Add sugar n dissolve it in the water . next add the rest of the spices soy sauce ,salt ,pepper and vinegar 6) Add the cornfour mixture and allow it to boil . keep checking till the powdery taste of cornflour disappears . The gravy will show a sudden increase in thinckness when its almost done .if you feel its too watery add a little more of corfluer dissolved in water .Adjust the spices 7) When the tase and consistency both of the gravey seems alright add the balls n keeep in fire for about a minute or two
So here is your manchurian ready .Eat it either with fried rice , zeera rice or noodles
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Chicken boneless 300 gm Black pepper ½ tsp (crushed) Tikka spice 1, ½ tbsp Lemon juice 2 3 tbsp
Garlic 1 tbsp (chopped) Butter as required Salt to taste Coal 1 piece Oil for frying For Chapatti: Flour 2 cup Salt a pinch
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. In big bowl, sift flour with salt. Now add required lukewarm water and knead a smooth dough. Place in a air tight box and refrigerate for half and hour. Divide dough in small balls and roll them out into a thin circular on floured surface. Cook the chapattis on a griddle pan until done. For Filling: In a mixing bowl, add cubed chicken, chopped garlic, tikka spice and lemon juice, mix well. Melt butter and fry chicken til golden. Place a piece of burning coal and drizzle a few drops of oil over it. Immediately cover and let it sit for 5 minutes. Now take a chapatti spread a layer of butter over it, then add a bit of chicken and roll it. Repeat with the remaining chapattis and serve.
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