INDIAN CHICKEN CHOPS

Serves: 4
Cooking time (approx.): 15 minutes
Style: Indian Non-Vegetarian

8 medium pieces (about 800 grams) of chicken
1 cup(s) finely chopped coriander leaves
½ teaspoon(s) turmeric powder
1 teaspoon(s) black peppercorns
8 green chillies
1 tablespoon(s) each of chopped ginger and garlic
2 medium sized onion(s) chopped
2 tablespoon(s) clarified butter (ghee) / butter
salt to taste
finely chopped coriander leaves for garnishing


Make cuts on the chicken pieces. Grind together rest of the ingredients with the salt and rub this paste onto the chicken pieces. Keep aside for about an hour.

Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Drop in the chicken pieces and saute on medium level for about 12 minutes.
Cover and cook on low level for another 3 minutes or till the chicken pieces are tender and all the liquid has evaporated.
Garnish with finely chopped coriander leaves.

TIPS:

The green chillies can be increased or toned down according to individual tastes.
The chicken pieces can be basted with the butter and cooked in a pre-heated oven instead of the above method.
Can be served with: Ghee Rice, white rice or Indian bread (Roti).

source:syvum.com

SPICY CHICKEN STARTERS

Ingredients
2.1/2 lb. chicken wings
3 tablespoon Soy Sauce
3 tablespoon Sof brown sugar
2 tablespoon Corn Oil
1 teaspoon dry mustard
2 tablespoon Dry sherry
6 Tablespoon Tomatoketchup
chopped fresh parsley to garnish

Directions
Arrange Chicken Wings in single layer in Shallow Baking dish
Mix together soy Sauce, sugar, oil, mustard and sherry in a saucepan.
Heat gently until sugar dissolves
Pour sauce over Chicken Wings, Cover and Marinate for 1 hour
Heat oven to Gas mark 4
Cook Chicken - in marinade - in oven for 60 minutes, basing occcasionally whilst cooking.
Arrange chicken wings on a serving dish after draining off fat.
Mix Tomato ketchup with 4 tablespoon of remaining mainade
Pour into a small bowl.
Sprinkle chicken with sauce and chopped parsley.
If you so wish, the chicken may be left in the marinade for longer, or overnight, if more convenient. If you do this, use a glass dish.

source:grouprecipies.com

GRILLED CHICKEN IN GRAVY,

Serves: 4
Cooking time (approx.): 43 minutes
Style: North Indian (Mughlai) Non-Vegetarian

800 grams of chicken cut into 1" chunks (preferably boneless)
For the marinade
4 tablespoons yoghurt
4 tablespoons vinegar or lemon juice
1 teaspoon(s) each of cumin and red chilli powders
2 teaspoon(s) hot spice mix (garam masala) powder
2 tablespoon(s) thick fresh cream (optional)
2 teaspoon(s) each of ginger, garlic pastes
½ teaspoon(s) saffron soaked in little milk
1 tablespoon(s) dried fenugreek(kasoori methi) leaves (optional)
salt to taste
a few drops of edible orange-red color (optional)
1 tablespoon(s) butter for basting
For the gravy
2 big tomatoes finely chopped
2 onion(s) finely chopped
2 tablespoon(s) milk
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 teaspoon(s) hot spice mix (garam masala) powder
2 teaspoon(s) each of finely chopped ginger and green chillies
1 tablespoon(s) dried fenugreek (kasoori methi) leaves (optional)
2 tablespoon(s) butter / oil
salt and sugar to taste
finely chopped coriander leaves for garnishing


Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

Skewer the chicken chunks and grill them in a hot oven for about 25 minute(s) or till the chicken is almost done.
Baste the chicken chunks with butter and roast for another 8 minutes.
Heat the butter / oil on in a heavy-bottomed pan and fry the chopped ginger and garlic to golden brown. Add the onions and saute on medium level till they are browned but soft. Add the chopped tomatoes and fry till the fat separates. Add the spice powders and fry for a few seconds. Add the grilled chicken chunks and saute for a little time. Add the salt and sugar. Increase the heat and slowly add the milk stirring constantly. Simmer the chicken on low level for about 10 minute(s).
Garnish with finely chopped coriander leaves.

TIPS:

If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. To simplify further, the marinated chicken chunks can be stir fried in butter and then simmered in the gravy.
Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish considerably.

source:syvum.com

KADHAI CHICKEN

Stir-fried chicken cooked (in a wok called kadhai in India) with whole spices in a tomato gravy and garnished with dry fenugreek leaves (kasuri methi).



Serves: 4
Cooking time (approx.): 32 minutes
Style: Indian Non-Vegetarian

3 tablespoon(s) oil
1 tablespoon(s) coriander seeds lightly roasted and crushed
3 dry red chillies pounded
3 large onions finely sliced
1 tablespoon(s) garlic paste
2 teaspoon(s) ginger paste
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
1 teaspoon(s) hot spice mix (garam masala) powder
12 medium pieces (about 800 grams) of chicken
2 green chillies deseeded and slit
salt to taste
4 large tomatoes pureed
6 tablespoons fresh coriander finely chopped
3 tablespoon(s) dry fenugreek leaves (kasuri methi) crushed
finely chopped fresh coriander and shredded green chillies to garnish


Heat the oil in a wok (kadhai). Fry the crushed coriander seeds and pounded red chillies for a few seconds. Add the onions and fry for about 4 minutes or till light brown. Add the garlic and ginger paste. Saute till the onions are golden brown.
Add the spice powders and keep stirring for a few seconds. Add the chicken pieces and the slit green chillies. Stir-fry for about 8 minutes or till the chicken pieces are golden brown on all sides.
Add the tomato puree and salt. Bring to a boil. Cover and cook on low heat for about 20 minutes or till the chicken is tender. Increase the heat and stir well till the gravy is thick and oil floats on top. Sprinkle the crushed dry fenugreek leaves and mix well.
Serve hot garnished with coriander leaves.
TIPS:

Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
The amount of green and red chillies can be increased or decreased as desired.
Keep some amount of hot water ready if more gravy is desired.

source:syvum.com

Mughlai Whole Chicken in Gravy

Serves: 4
Cooking time (approx.): 29 minutes
Style: North Indian (Mughlai) Non-Vegetarian



800 grams chicken (whole)
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es) made into a paste
1 tablespoon(s) each of ginger, garlic pastes
4 cloves
1" piece cinnamon broken
4 brown cardamoms peeled
8 black peppercorns
10 almonds
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
2 large onion(s) finely sliced
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing



Make cuts on the chicken. In a bowl mix together half of the ginger-garlic paste and red chilli powder. Add the garam masala powder, turmeric powder, yoghurt and salt to taste. Mix well. Rub this marinade into the chicken very well and allow to marinate in the refrigerator for at least an hour or two.
In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool. Grind together browned onions, roasted spices, and the remaining ginger garlic pastes with a little water.

Heat half the oil in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on medium level for about 2 minute(s) or till the chicken is browned lightly. Remove fried chicken from the pan and keep aside.
Add the remaining oil, heat it till hot and fry the paste on medium level for about 2 minutes.
Add the chicken, marinade, tomato puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is fully tenderised.
Garnish with fresh cream (optional) and finely chopped coriander leaves.

TIPS:

To make this dish richer, a desired amount of fresh cream could be added at the stage when the chicken is almost but not fully done.
Whole chicken cut into pieces can be used to make this dish if it is preferred.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).

source:syvum.com

BADAMI CHICKEN

Ingredients :
1 whole chicken,cut into small pieces
1 cup yoghurt
6 onions, chopped
1 ginger
10 cloves of garlic
6 cloves
2 cinnamon
cardamoms
10 cashewnuts
10 almonds
1 cup coconut milk
½ cup oil
Salt to taste
½ tsp turmeric
chilli powder to taste

Method :
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.
While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.
Now add the yoghurt and the chicken.
Season it well with salt, haldi and chilli powder.
Cook for 10 mins, then add the coconut milk.
Cook till done, garnish with coriander leaves.

source:recipesindian.com

SWEET AND SOUR CHICKEN

Ingredients:
1/2 kg of Boneless chicken (skinned and cleaned from the shop)
2 whole lime to be squeezed to take out the juice.
2 tbsp of sugar.
1 pinch of Ajino motto.
1tsp of salt
1tsbp of cornflour
1/2 tsp of Ginger Garlic paste
Refined Oil for frying the chicken.
1 medium sized Chopped Onion
2 cloves of Gralic finely chopped.
2 celery leaves for garnishing

Method:
Mix 1/2 cup of water into the sugar and make thick syrup

Mix the lime juice in it stir it for sometime ( syrup should be thick) and simmer it for sometime.

Keep it aside
Marinate the chicken pieces with cornflour, ginger paste and salt.

Heat the oil in non stick kadai

Fry the marinated pieces till brown in colour.

Keep it aside after its fried.

source:sify.com
Try to make the chicken pieces if possible into finger shaped.

Fry the chopped onions, garlic till pink in colour

Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for sometime

Add the celery leaves into it

Simmer for sometime adding ajino motto in it.

Its ready to eat and this recipe is enjoyed by the kids.

Chicken And Mushrooms In Barbecue Sauce

Ingredients :
1 kg chicken
250 gms fresh mushrooms

For the Sauce :
2 onions
30 garlic cloves
2 tsp black pepper powder
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp vinegar
1/2 cup dark corn syrup
1/4 cup fresh orange juice
2 tbsp cornflour
2 tbsp red pepper sauce
2 tbsp soya sauce
1 tsp worchesterchire sauce

Method :
Lightly coat the pan with oil and put the chicken and mushrooms to cook (either grill or broil, as you like).
Start on the sauce while it cooks. The chicken has to be 3/4 cooked before adding the sauce.
Fry the onion in a little oil, till light brown.
Stir together the brown sugar, corn syrup, cornflour and chilli powder, and then add to the onions.
Add 1/2 cup of water and blend well.
Add the rest of the ingredients, except for the orange juice.
Simmer on a low flame for 30 minutes. Stir occasionally.

Once the sauce is to the consistancy you desire, you can now pour it over the chicken and mushrooms in the last quarter of the cooking time, and mix it well so that it covers every part of the chicken.
If the sauce is excess, it can be served as it is, for individual helpings.


source:recipesindian

NEW YEAR'S DAY GOOD LUCK SALAD

Ingredients
1 lb yukon gold potato
2 tablespoons cider vinegar
2 cups cooked black-eyed peas, drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 cup chopped celery
3/4 cup chopped red onion
3/4 lb turkey kielbasa, diced and lightly sauteed
1/4 cup chopped fresh cilantro
salt
pepper
1/2 cup sliced radish
Dressing
1/2 cup canola oil
1/3 cup sugar
4 tablespoons sherry wine vinegar
3/4 teaspoon salt
3/4 teaspoon pepper
1 teaspoon Tabasco sauce

Directions

1In a saucepan (big enough to accomodate the potatoes without crowding), add potatoes, water to cover, and 1 teaspoon salt per quart of water.

2Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced.

3Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them.

4When cool enough to handle, peel and cut into 1/4-inch cubes.

5Put potatoe cubes in a large bowl and sprinkle with the cider vinegar while still warm.

6To make the dressing: in a bowl, whisk the canola oil, sugar, vinegar, salt, pepper, and Tabasco until well blended.

7To the potatoes add the black-eyed peas, bell peppers, celery, onion, sausage, and cilantro.

8Pour the dressing over all and mix gently to coat thoroughly.

9Season with salt and pepper.

10Cover and refrigerate.

11May serve chilled or at room temperature.

12Right before serving, garnish with radish slices.

source:recipezaar