Chicken Recepies








Butter Chicken




Ingredients:
  • Chicken (boneless) - 500 gm
  • Plain thick yogurt - 1/2 cup
  • Garam masala - 1 tsp
  • Cumin powder - 1 tsp
  • Tandoori masala - 2 tsp
  • Ginger Garlic paste  - 2 tsp
  • Juice of 1/2 lemon
  • salt - to taste, Butter - for frying
For Gravy:
  • Onion - 1 no
  • Garlic paste - 1 1/2 tsp
  • Ginger paste - 1 1/2 tsp
  • Tomatoes - 2 nos
  • Tomato sauce or paste - 2 tbsp
  • Fresh cream - 1/4 cup
  • Honey or sugar - 2 tsp 
  • Coriander and Fenugreek leaves  - few
  • Salt - to taste
  • Kashmiri chilli powder - 1 tsp
  • Cashew nuts - 4-5 nos (soaked in hot water)



Preperation


  • Combine the ingredients for marinade and put in the chicken pieces.
  • Mix well and leave it to marinade in a fridge for an hour.
  • Melt butter in a pan on medium flame and fry the chicken pieces.
  • Cook the chicken till it is 3/4th done.  Later it will cook in the gravy.
  • In the same pan, add little butter and fry onions, ginger and garlic paste.
  • When it turns brown add chilly powder and add tomatoes. Continue frying at low heat till the tomatoes are mashed up.
  • When the gravy is cool, grind the soaked cashews along with the marinade in a blender.
  • Pour the gravy back to the pan and allow to cook on low flame .
  • Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.





Tandoori Chicken




Ingredients
  • Large Chicken pieces - 8 nos
  • Yogurt - 11/4 cup:
  • Lime Juice - 2tspn
  • Chopped Onion  - 1/2 quantity 
  • Dried Red Chillies - 3 to 4
  • Coriander Seeds - 2 tspn
  • Crushed Garlic - 2 cloves
  • Grated Ginger - 1 piece
  • Clove - 1/2
  • Garam Masala  - 2 tspn
  • Chilli powder - 2 tsn
  • Salt to taste


Method
  • Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
  • Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
  • Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
  • Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
  • Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
  • Keep pouring oil and masala over the chicken pieces in between.










Chettinaud Chicken



Ingredients
  • 1 tbsp poppy seeds, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp aniseed/fennel seeds
  • 3 dry red chillies
  • 1" piece of cinnamon
  • 2 cardamom pods, 3 cloves
  • 1/2 cup grated coconut
  • 2 tsps ginger paste, 2 tsps garlic paste
  • 2-3 tbsps vegetable/sunflower/canola oil or ghee
  • 10-15 curry leaves
  • 2 large onions sliced fine
  • 1 star anise
  • 2 tomatoes chopped fine
  • 1 tsp chilli powder (optional)
  • 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
  • Salt to taste
  • 2 tsps lime juice
  • Chopped coriander leaves to garnish





Preparation:
  • Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  • Mix the ginger and garlic pastes with this powder and keep aside. •In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  • Add the spice paste and star anise and fry for another 2-3 minutes.
  • Add the tomatoes and chilli powder and stir well to mix all the ingredients.
  • Add the chicken, cover and simmer till it is tender.
  • When the chicken is done add lime juice, mix well and turn off the flame. Garnish with coriander leaves and serve.






Chicken Curry



Ingredients
  • 1 kg chicken pieces of your choice, skin removed
  • 2 large onions sliced thin, 2 large tomatoes diced
  • 2 tbsps garlic paste, 1 tbsp ginger paste
  • 2 tsps coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder, 2 tsps garam masala powder
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • Chopped coriander to garnish





Preparation:
  • Heat the oil in a pan and fry the onions till golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off fire. Grind the onions into a smooth paste in a food processor. Remove into a separate container. Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.
  • Heat the remaining oil again and add the onion paste. Fry for 2-3 minutes. Now add the tomato paste and all the spices. Mix well.
  • Fry the masala till the oil begins to separate from it.  Add the chicken to the masala and brown well. Add 1 1/2 cup of hot water to the chicken, simmer and cover. Cook till the chicken is tender.
  • Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.








Chicken Tikka Masala



Ingredients


For marinade:
  • 1 cup fresh yogurt (should not be sour)
  • 1 cup finely chopped fresh coriander leaves
  • 2 tbsps ginger paste, 3 tbsps garlic paste
  • 3-4 tbsps garam masala
  • 6 peppercorns/ 2 dry red chillies
  • 3 tbsps lime/ lemon juice
  • 1/2 tsp orange food coloring
  • 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
For the gravy:
  • 2 medium-sized onions finely chopped
  • 6 cloves garlic chopped fine, 5 pods cardamom
  • 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
  • 2 tbsps garam masala
  • 2 tsps soft brown sugar
  • 1 cup single cream
  • 3 tbsps almonds blanched and ground to a paste
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • Salt to taste





Preparation:
  • Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
  • Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
  • Thread the chicken onto skewers and keep ready.
  • Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
  • To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
  • Now add the cardamom and the garlic. Fry for 2-3 minutes. Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste  forms.
  • Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
  • Add the cream and mix well. Turn off the flame. Garnish the dish with chopped coriander leaves and serve hot with Naans.





Chicken Saagwaali




Ingredients:


500 grams chicken, 1 big tomato, 1 big onion, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 2 tablespoons thick curd, ½ teaspoon garam masala (hot spice mix), ½ inch cinnamon, 2 green cardamoms, 1 big bay leaf, 3 green chillies, 500 grams spinach, 1 tablespoon oil and salt to taste.







HOW TO PREPARE: -
  • Assort the spinach leaves and discard all the hard stems and retain only the leafy parts. Boil it in a little water with salt. Then let it cool and make a puree of it and set it aside.
  • Finely chop the green chillies, tomato and onion each separately and set it aside.
  • Take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the bay leaf, cardamom, cinnamon and sauté briefly. Now put the onions and sauté till golden brown. Add the ginger garlic paste and sauté till the raw smell leaves and then add the tomatoes.
  • Mix it all up and sauté till the oil begins to leave the edges of the pan. Put the chicken pieces and add salt to taste. Mix well and simmer and cook for five minutes. Pour in the spinach puree and cook for another ten minutes or till the chicken is done. Garnish with
  • butter flakes and serve hot.






Chicken Pistewalla



Ingredients 
  •  Boneless chicken 600 grams
  • Yogurt 1/4 cup
  • Lemon juice 1 tablespoon
  • Salt to taste
  • Green chilli paste 1 teaspoon
  • Ginger paste 2 tablespoons , Garlic paste 2 tablespoons
  • Boiled onion paste 1/2 cup
  • Cloves 6-8 , Cinnamon 1 inch stick
  • Pistachios 1/2 cup
  • Green cardamom powder 1 teaspoon
  • Cream 1/2 cup
  • Oil 3 tablespoons 



Method
  • Clean and cut chicken into one-inch sized cubes. Marinate chicken in yogurt, lemon juice, salt, green chilli paste, ginger and garlic pastes for half an hour.
  • Heat oil in a kadai. Add cloves and cinnamon. Sauté on medium heat for a minute. Add boiled onion paste and cook for five minutes until onion paste starts to change its colour to light pink.
  • Boil pistachio nuts in one cup of water for ten minutes. When cool, rub them to remove skin. Slice eight to ten pistachio nuts and keep aside for garnishing.
  • Grind remaining into a smooth paste in a blender. Add marinated chicken to the cooked onion paste and cook on high heat for five to seven minutes
  • Add pistachio nut paste, cardamom powder and one cup of water. Bring it to a boil and then add salt. Cook on dum for ten minutes. Finish with fresh cream. Serve hot, garnished with slivers of pistachio nuts.







Kozhi Pidi



Ingredients
  • Chicken (tender) - 1
  • Garlic - 1/2 tsp, Ginger - 1 piece  
  • Onion pieces - 1 level cup
  • Green chillies - 8 nos
  • Coconut (big) - 1 no
  • Dalda or Ghee - 3 oz
  • Button onions (sliced)
  • (Kunjulli) - 1 tbsp
  • Cumin seeds(Jeerakam) - 1/4 tsp
  • Turmeric - 1 piece
  • Coriander broiled(Pachha malli)-2 tsp
  • Rice powder - 1 cup
  • Butter - 1 tbsp
  • Cinnamon(Karugapatta) - 1 piece , Cloves(Grambu) - 6 nos
  • Pepper corns(Kurumulaku) - 10 nos, Aniseed(Perinjeerakam) - 1 pinch   



  
 Method
  • Clean the chicken and cut into pieces of desired size.
  • Grind together cumin seeds, turmeric, garlic and coriander.
  • Heat dalda in a pan and fry the sliced small onions followed by cinnamon, cloves, pepper corns, aniseeds and the ground masala.
  • Saute` onions, green chillies, ginger and finally the chicken pieces.
  • Grate coconut and make three extractions of coconut milk. The first extraction with one cup water, the second with three cups and the third with 2 cups of water.
  • Add the third extraction of coconut milk with a little salt and allow it to simmer.
  • Mix the flour with salt and one cup of boiling water along with butter and mix well. Make balls off this mixture.
  • When the chicken is cooked, add the second extraction of milk and bring to boil.
  • Put in the dumplings, cover the dish and continue to simmer.
  • When the chicken is tender, add first extraction of coconut milk. Do not boil once the first milk or the thick milk has been added.




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