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METHI CHICKEN
chicken with fenugreek
boneless chicken - 500 gms
marinade:
salt
yogurt - 5 tbsp
ginger paste - 1/2 tbsp
garlic paste - 1/2 tbsp
green chilli paste - 1 tsp
marinate chicken for 1 hour and GRILL till done.
garam masala:
dry roast and powder the following:
black cardamom - 1
green cardamom - 2
bay leaf - 1
cinnamon - 1 stick
cloves - 4
oil - 5 tbsp
cumin seeds - 1 tsp
onion - 1 large, ground
ginger paste - 1 tbsp
garlic paste - 1 tbsp
chilli powder - 1 tsp
coriander powder - 1 tsp
cumin powder - 1/2 tsp
turmeric - 1/4 tsp
salt
tomato - 2 large , ground
yogurt - 3 tbsp
fresh fenugreek leaves - 1 cup, chopped
1. heat oil and add cumin. then add onion paste and fry.
2. add the ginger garlic pastes and all the spices and garam masala powder.
3. add the tomato paste , yogurt and fenugreek leaves and cook till done.
4. now, add the grilled chicken pieces and simmer for a few minutes.
finish off with a tbsp of cream and a tbsp of melted butter/ghee :) (optional, ofcourse !!)
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KERALA CHICKEN STEW
chicken - 1 kg, cut into pieces.
onion - 2 large, sliced fine
ginger - 2 tbsp, grated
curry leaves
salt
green chillies - 8 to 10, slit (if u like it hotter, grind them and add)
2 cups thin extract of coconut milk
1 cup thick extract of coconut milk (or , use 3 cups of water and 5 to 6 tbsps of maggi coconut milk powder)
potatoes - 2, peeled and cubed
vinegar - 1 tbsp
ghee/butter - 1 tbsp
cinnamon sticks - a few pieces, broken
cloves - 6, broken
small red onions - 5, chopped
1. simmer together chicken, onion, ginger, curry leaves, salt and green chillies till chicken is half done.
2. add 2 cups of thin milk and potatoes. cook till done.
3. add thick milk and vinegar when chicken and potatoes are well cooked.
4. heat ghee in another pan and add the cinnamon , cloves and onions. when brown, add to the chicken stew.
5. serve hot with plain boiled rice.
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MURG DO PYAZA
chicken - 500 gms, cut into pieces
oil - 5 tbsp
onion - 300 gms, chopped
onion pasted - 200 gms
ginger - 1 tbsp
garlic - 1 tbsp
salt
chilli powder - 2 tsp
turmeric - 1/4 tsp
pepper powder - 1 tsp
tomatoes - 3, pureed
yogurt - 2 tbsp
cumin powder - 1 tsp
garam masala - 1 tsp
1. heat oil and add chopped onion, when brown add the paste and ginger garlic; and a little salt.
2. when browned, add chicken and fry till browned on all sides.
3. add chilli , turmeric, pepper and required salt. add 1/4 to 1/2 cup of water and cover ;cook till done.
4. add tomato puree and yogurt. simmer till raw smell is gone.
5. add cumin and garam masala powders.
6. let simmer a few minutes more and garnish with chopped coriander.
serve hot.
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PALAK MURG
chicken - 500 gms, cut into pieces
(u can also use boneless)
ghee - 5 tbsp
onion - 1 large , chopped
ginger grated- 1tbsp
garlic minced- 1 tbsp
tomato - 1, pureed
turmeric - 1/4 tsp
cumin powder - 1 tsp
chilli powder - 2 tsp
coriander powder - 2 tsp
garam masala - 1 tsp
salt
spinach - 2 cups, cleaned and chopped
cream - as needed
1. heat ghee and fry onion till brown; add ginger garlic and fry.
2. mix tomato puree and all the spices and salt. cook till oil separates.
3. add chicken and fry till water evaporates. then add spinach and cook till done.
4. stir in cream as required.
5. serve with rice or rotis.
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GRIDDLED CHICKEN KEBAB
chicken, minced - 250 gms
crisp fried onion slices - 2 tbsp (crumbled)
garam masala - 1/2 tsp
puffed gram powder - 2 tbsp (udaitha kadalai)
salt
lemon juice - 1 tbsp
grind the folowing:
onion - 1
ginger - a small piece
garlic - 4 pods
green chilli - 2 nos.
chopped coriander leaves - 2 tsp
mint leaves - 4 nos.
1. mix all together and leave for 15 minutes.
2. make flat patties (can use greased plastic sheets to do this).
3. heat a non stick pan and griddle the patties till done on both sides.
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hi all
Ramadan has started.......will not be posting.....i hope to be back next month with a few more new recipes (if i happen to learn & try them :P )
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Hope you have a great Ramadan Ayesha, enjoy the festivities. :)
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MEXICAN CHICKEN
chicken breasts - 6, halved
oil - 3 tbsp
onion - 2, chopped
garlic mince - 1 tsp
chilli powder - 2 tsp
sesame seed - 1 tsp
cumin powder - 1/2 tsp
cinnamon powder - 1/4 tsp
salt to taste
tomato - 2, chopped
chicken stock - 1/2 cup
tomato sauce - 1/2 cup
raisins - 1 tsp
unsweetened cocoa powder - 1/2 tsp
hot chilli sauce - 1 tsp
Toasted pumpkin seeds or slivered almonds
1. fry chicken in hot oil until chicken is lightly browned evenly. Add onion, garlic, chili powder, sesame seed, salt, cumin, and cinnamon. saute.
2. Stir in tomato, chicken stock, tomato sauce, raisins, cocoa powder, and hot chilli sauce. Simmer, till done.
3. To serve, place chicken over boiled white rice and spoon sauce over chicken and rice.
4. Sprinkle with pumpkin seeds or almonds.
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KOZHI MILAGU VARUVAL
chicken pieces - 1 kg
marinate for 1 hour in the following;
juice of 1 lemon, salt , 1 tsp turmeric, 1 tsp chilli powder and 2 tsp of ginger garlic paste
ginger: garlic ratio is 2 :1
dry roast and powder following:
black pepper - 2 tbsp
cumin -2 tsp
cinnamon - a small stick
cloves - 6
oil - 3 tbsp
onion - 2, very finely chopped
chopped ginger and garlic - 1 tsp
curry leaves
salt
coriander leaves
1. heat oil and add the onion, ginger garlic mince, curry leaves and a little salt.
2. when brown, add the dry powder and stir.
3. add the chicken along with the marinade and cook on slow fire till done. (can sprinkle water if dry before the chicken gets cooked).
4. add needed salt and the spice lovers can add more crushed pepper.
5. garnish with chopped coriander leaves.
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KONKANI CHICKEN GASHI (mangalorean)
chicken - 1 kg
ghee/oil - 2 tbsp
onion - 1 chopped
grind to a paste the following:
fresh coconut - 1 cup, grated
turmeric powder - 1/4 tsp
corinader seeds - 2 tbsp, dry roasted
whole red chilli - 8 nos, roasted
kashmiri chilli powder - 1 tsp
cumin seeds - 1 tbsp, roasted
black pepper - 10, roasted
onion - 1
ginger - a small piece (optional)
garlic - 6 pods
salt
tamarind - a little
rice - 1 tbsp, soaked
1. heat oil/ghee and add the onion, fry till brown.
2. add the paste and needed water , bring to boil , till raw smell is gone.
3. add chicken and simmer till done.
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CHICKEN 65
I wonder if what they say is true , that the actual chicken 65 has 65 ingredients....!!
well, mine surely doesnt....lets count :)
1. chicken - 1kg, cut into small bite size pieces (boneless preferred)
marinade:
2. yogurt - 4 tbsp, thick
3. lemon juice - 1 no
4. ginger - 3 tsp
5. garlic - 1 1/2 tsp
6. turmeric - 1/4 tsp
7. red chilli powder - 3 tsp
8. coriander powder - 1 tsp
9. cumin powder - 1 tsp
10. garam masala powder - 1/2 tsp
11. soya sauce - 1 tbsp
12. salt
13. pepper
14. corn flour - 2 tbsp
15. maida - 1 tbsp
16. egg - 1
17. oil - 1 tbsp
18. orange colour (optional)
19. ajinomoto (avoiding this is better)
20. tomato ketchup - 2 tbsp
garnish:
21. lemon wedges
22. chopped coriander leaves
23. onion rings
24. fried green chillis
25. oil for frying
oops( may be i should call it chicken 25) :)
method:
just mix all the items and marinade 2 to 3 hours and deep fry .
garnish and serve.
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can someone give any other chicken recipe which has a taste completely different from the ones given ..
all the ingredients are almost same.. expect for few.
i tried tandoori chicken.. it was gud mostly because of the tandoori powder.. :D
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MOROCCAN CHICKEN
oil - 1 tbsp
chicken breasts - 8
chickpeas - 200 gms, cooked
apricot dry - 4, chopped into four
onion- 2, finely chopped
garlic - 1 tsp, minced
turmeric - 1/4 tsp
cumin powder - 1 tsp
cinnamon powder - 1/2 tsp
clove powder - 1/4 tsp
chilli powder - 1/2 tsp (or more)
chicken stock - 1/2 litre
tomato puree - 2 tbsp
lemon juice - 1 tbsp
spinach - 1 cup, chopped
black pepper - as needed
1. Heat the oil and brown the chicken well in it . Remove and place in a ovenproof dish with the chickpeas and dried apricots.
2. Fry onion and garlic in a tbsp of oil and add all spices and fry.
3. Add all items, except spinach and pepper ; bring to boil.
Note : A little white sauce can be added to thicken.
4. Mix the spinach and pour it over the chicken and bake covered for 30 minutes at 180C.
5. Season with freshly ground black pepper.
Serve with cous cous/ rice.
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CHILLI CHICKEN
boneless chicken - 500 gms
marinade:
soy sauce - 1 tbsp
egg - 1, beaten
cornflour - 1 tsp
salt
pepper
red chilli powder - 1/2 tsp
marinade chicken for an hour and deep fry in oil till golden brown. drain and keep aside.
oil - 1 tbsp
onion - 1, chopped
garlic - 2 tsp, minced
green chilli - 2 to 3, slit open
vinegar - 1 tbsp
soy sauce - 2 tsp
chicken stock - 3 tbsp
sugar - 1 tsp
salt
pepper
spring onion leaves - 1/4 cup , chopped
1. heat oil and saute onion and garlic; add green chilli.
2. add the vinegar , soy and stock; simmer.
3. add chicken and other items, except spring onion.
4. when chicken is well coated with the sauce, remove.
5. garnish with spring onions.
variations:
* capsicum pieces can be added along with chilli ( chicken capsicum)
* cornflour diluted with water can be added in the end and cooked to get a thick sauce instead of dry recipe.
* instead of only garlic, finely chopped ginger can also be added.
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hi ayesha,
am a vegetarian but i do cook chicken and mutton for my hubby. can u give me some tips on cleaning chicken?. thanx in advance
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TIPS FOR CLEANING CHICKEN
1. if frozen, allow to defrost in the refrigerator or use the defrost option on your microwave.
2. place the chicken on a cutting board; cut the wings (the end joint ) and discard.
3. make a slit on the skin along the back bone.
4. cut the skin at the end of the legs i.e., drumsticks.
5. now you can easily peel off the skin from the body.
6. cut into pieces as desired ; wash with vinegar/lemon juice and warm water; drain and use.
note:
1. some say, theres no need to wash chicken, as cooking kills any bacteria.
----- but i have always been cleaning my chicken :) from the time i started cooking...
2. some say, washing chicken will leave ur cutting board and sink contaminated.
------ you should always clean up these things after use with vinegar and salt and hot water...
3. some say, the skin can be left on , and can be removed after cooking
------ true,only if its roast chicken, etc... :)imagine making a gravy.
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thanx a lot ayesha for ur prompt response
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glad to be of some help,...:)
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ayeshasadique ,
i need a help from you... i want a recipe.. which is a side dish for biriyAni..
a brinjal gravy a very tasty one... i did this in several methods but i dint get the exact taste.... :D
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i hope what u are asking for is BAGARE BAINGAN
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please check my veggy thread
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thx ayesha i will check now.. :D
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CHICKEN CURRY
chicken and potatoes in a spicy tamarind gravy
chicken - 1, cut into pieces
oil - 3 tbsp
cinnamon - 2 sticks
cloves - 6
methi seeds - 1 tsp
onion seeds(kalonji) - 1 tsp
onion - 2, finely sliced
turmeric - 1/4 tsp
ginger paste - 2 tbsp
garlic paste - 1 tbsp
coriander powder - 2 tbsp
chilli powder - 1 tbsp (or as per taste)
tomatoes - 4, chopped
green chillies - 3, slit
coconut - 2 tbsp, ground
curry leaves -a handful
potatoes - 2, quartered
pepper powder - 1 tsp
salt to taste
tamarind soaked in water - a lemon size
coriander leaves
1. heat oil and fry cinnamon, cloves, methi and onion seeds.
2. add onion and brown.
3. add turmeric and ginger garlic paste.
4. when browned add the chilli and coriander powders, followed by chicken. saute till all the water dries.
5. add the rest of the items except tamarind.
6. cook till done.
7. when cooked add the tamarind water and simmer for 10 to 15 minutes.
8. garnish with coriander leaves and serve.
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the same recipe can be prepared using lamb instaed of chicken
