Chicken Mazedar

Chicken Mazedar

Ingredients:

• 500 gms chicken
• 2 chopped onions
• 2 chopped tomatoes
• 1/2' ginger
• 4-5 green chillies
• chilly garlic sauce
• 4 tbspn lemon juice
• 1 tspn black pepper powder
• salt to taste
• Coriander leaves to garnish

Method:

• Boil onions,tomatoes,green chillies,ginger and grind it into a paste.
• Heat oil in a pan and fry the chicken pieces. Then add the grinded paste and stir fry till it starts leaving oil.
• Then add chilly garlic sauce,lemon juice,salt,black pepper powder.
• Garnish with coriander leaves.

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Chicken Changezi

Ingredients:

Chicken Changezi

• 500 gms chicken chopped in pieces
• 50 gms cashews
• 2 onions chopped
• 1 cup ghee
• 200 ml milk
• 1 chopped tomato
• 2 tbspn garlic-ginger paste
• 1 tspn garam masala powder
• 1 tspn coriander powder
• 1/2 tbspn chilly powder
• 1 tspn chaat masala
• 1 cup or 100 gms fresh cream
• 2 tbspn methi leaves
• 10-15 fried lotus seeds(makhane)
• 2 lemon juice
• 1 boiled egg cut in halves
• 1'' ginger(sliced in thin strips)
• 2-3 large green chillies cut
• salt to taste

Method:

• Heat the ghee in a pan and saute the chicken pieces for 5-7 minutes on medium flame.
• In another pan,heat 2 tbspn ghee and stir fry onions till translucent and brown. Add cashews and fry for 2-3 minutes.Strain this onion and cashews and when it cools down,grind it into a paste.
• In the left over ghee,add garlic ginger paste,tomatoes,red chilly powder,chaat masla,garam masala and coriander powder,salt and cook for 5 minutes
• Gradually add milk,keep stirring. Then add chicken pieces and cook for another 6-7 minutes on low heat.
• Add the grinded paste of cashews and onions into the mixture and cook on low flame for 5 minutes.
• Then add fried makhane,fresh cream,methi leaves,lemon juice and stir well.
• Garnish with boiled egg,strips of ginger and green chilly.

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Crispy Baked Chicken

Crispy Baked Chicken

Ingredients:

• 3 pounds cut chicken minces
• 1 tspn red chilly powder
• salt to taste
• 2-3 tbspn butter
• 1/4 cup bread crumbs
• 1 cup grated cheese
• pepper
• 1 egg
• 2 cups milk
• 2 cups flour
• 3 onions sliced into rings
• oil to fry 

Method:

• First for the french fried onions, soak the onions in milk, coat it with flour and fry it in deep fryer.
• Now, beat the egg and 1 tbspn milk,keep it aside.
• In an another container, mix red chilly powder,salt,bread crumbs,cheese,dash pepper and the french fried onions.
• Then take the chicken pieces,roll over the egg mix and then on the onion mix.
• Set it on a greased plate,spread butter and bake at350F for approx an hour.

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Fried Chicken Momos

Fried Chicken Momos

Ingredients:

• 250 gm flour
• 1/4 tspn baking powder
• 1 cup chicken pieces
• 1/2 tspn chopped garlic
• 1/2 cup chopped onions
• oil to fry
• black pepper
• 1 tspn soya sauce
• 1/4 tspn vinegar
• salt to taste

Method:

• Knead the flour,salt and baking powder with water into a hard dough.
• Take 1 tbspn oil in a frying pan, stir fry garlic and onion till translucent.
• After that add the chicken piece and saute it.
• Add sauce,black pepper,vinegar,salt and turn off the gas
• Now take small balls of dough, flatten it into small rounds,put some filling in between and seal folding the edges.
• Steam these for 10 minutes.
• Then deep fry these when its ready to serve
• Serve hot with sauces

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Roast Spring Chicken In Rich Plum Sauce

Serves: 4

Plum Sauce Chicken

Ingredients:

• 4 whole chicken
• 40 ml lemon juice
• 5 gm paprika powder
• 5 gm star anise powder
• 60 ml soya sauce
• 60 gm brown sugar
• Seasoning to taste
• Refined oil
• 30 gm chopped ginger
• 240 ml plum sauce
• 60 gm butter

Method:

• Marinate the whole chicken with seasoning,lemon juice,paprika powder,star anise powder, soya sauce, brown sugar and a little oil.
• Rest the chicken overnight and roast in oven at 200C for 45 minutes.
• Melt the butter in a pan and add the chopped ginger and saute.Add the plum sauce.
• Adjust the consistency and seasoning.
• Serve the chicken smothered lavishly with the sauce.

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Chicken Soup

 Preparation Time:10 minutes

Chicken Soup

 Cooking Time: 30 minutes

 Ingredients 
Serves: 2

• 500 mls chicken stock
• 1 stalk chopped celery
• 1 chopped onion
• 3 to 4 chopped carrots
• fresh corn
• 1 finely chopped garlic cloves 
• boneless chicken breasts with skin removed
•  fresh coriander leaves chopped

 Method 

•  Boil the chicken stock and add the carrots, corn,celery, onion and garlic.
•  Add the chicken and turn the flame to low. Cover and simmer for 20 minutes.
•  Remove the chicken from the pan and then carefully cut it into small pieces and return it to the pot.
•  Add coriander leaves and serve hot.

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Tandoori Chicken

Tandoori Chicken Served With Green Chutney

Preparation Time: 18 hours
Cooking Time: 20 minutes
Total Time: 18 hours, 20 minutes

 Ingredients: 

• 1 kg chicken with skin removed 
• 1 cup fresh yogurt
• 1 tspn paste of garlic
•  6 tbspns Tandoori Masala
•  Salt to taste
•  Cooking oil
•  1 tbspn Chaat Masala 
•  Onion rings and lemon to garnish 

 Preparation: 

Tandoori Chicken And Onion Rings

• Make deep slashes in the chicken pieces for better mariantion.
•  Mix Tandoori Masala, yoghurt, 2 tbsps cooking oil and salt into a smooth paste.
•  Grease the paste over the chicken pieces and let this paste peneterate into the slashes made in the chicken.
•  Marinate for 12-18 hours in refrigerator after covering it with a lid.
•  Preheat the grill(medium)/oven at 180C and put the chicken on it. Let it get brown on both the sides, brush the cooking oil as and when necessary.
• Once its browned, reduce heat and then cover the grill .Cook untill the chicken gets tender.
•  Garnish with sprinkled Chaat Masala,lime juice, lime wedges and onion rings.

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Chicken Tikka Masala

 Preparation Time: 12 hours
Total Time: 12 hours

 Ingredients: 

•  For marinade: 
• 1 cup fresh yogurt
•  3 tbsps garlic paste
•  2 tbsps ginger paste
•  1/2 tsp orange food color
•  3-4 tbsps garam masala
•  2 dried red chillies
•  3 tbsps lemon juice
•  1 cup finely chopped coriander leaves
•  1 kg chicken (breast or thigh) with skin removed and cut into 2" chunks

 For the gravy:

•  2 chopped onions 
• 6 cloves chopped garlic
•  5 pods cardamom
•  5 chopped tomatoes
•  2 tbsps garam masala
•  2 tsps soft brown sugar
•  1 cup cream
•  3 tbsps blanched almond paste
•  3 tbsps cooking oil
•  Salt to taste

 Preparation: 

•  Grind all marinade ingredients except yoghurt into a fine paste.
•  Add yoghurt to the marinated paste and mix well and then add the chicken pieces.
•  Cover the bowl and leave it to refrigerate to marinate for an overnight.
• . Thread the chicken pieces onto the skewers.
•  Preheat the oven/grill at 200C. Put the skewers on the grill racks in the oven. Roast till the chicken is golden browned equally on all sides and becomes tender.
•  For gravy/ sauce: 
• Stir fry the onion on medium flame.
•  Add cardamom and garlic and fry for 3-4 minutes.
•  Add brown sugar, tomatoes,  garam masala, almonds and mix thoroughly. 
• Cook for 5-10 minutes
• . Add grilled Chicken Tikkas and stir and Cook for another 10 minutes.
•  Add cream and mix properly and turn off the flame.
•  Garnish with coriander leaves and serve it hot.

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Chicken Fry

Chicken Fry

 Preparation Time:4 hours
 Cooking Time:25 minutes
 Total Time:4 hours 45 minutes

 Ingredients:
 1 kg chicken which is cut into 8 pcs

 For marination:

•  1/2 cup mustard oil
•  1/2 tspn garlic paste
•  1/2 tspn ginger paste 
•  2 tspn chilly powder
•  2 tspn ajwain 
•  2 tbspn vinegar
•  2 tbspn gram flour
•  5 cloves-roasted and powdered
•  1 tspn fenugreek seeds 
•  4-5 peppercorns
•  2 black cardamoms seeds
•  2 tsp cumin seeds
•  2 tbsp lemon juice 
•  salt to taste
•  coriander for garnishing

 Method 

•  Prick the lumps of the chicken pieces  at 2-3 places and marinate the mixture and keep aside for 3-4 hrs. Fenugreek seeds,peppercorns, cardamoms seeds,cumin seeds are roasted and pwdered for marination.
•  Then heat the oil and put the chicken pieces into it. 
•  Now deep-fry the chicken for 15-20 minutes over a medium flame, till it is tender.
•  Garnish it with lemon and coriander leaves.

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Butter Chicken

Butter Chicken (Murg Makhani)

Preparation Time: Approx 1 hour
Cooking Time: 40 minutes
Total Time: 1 hour, 40 minutes

 Ingredients: 
 1 kg chicken(boneless) with its skin removed
 1 cup yoghurt
 3 tbspns cooking oil
2 chopped onions
 2 tspn garlic paste
 1 tspn ginger paste
 2 tspn coriander powder
 1 tspn cumin powder
 1/4 tspn turmeric powder
 3-4 tomatoe paste
 half litre chicken stock
 2 tbspns kasurimethi
 3 tbspns unmelted  butter
 2 tbspn lime juice
 1 tsp red chilly powder
 6 cloves
 8-10 peppercorns
 1" stick of cinnamon
 2 bay leaves
 8-10 almonds
 3-4 pods of cardamom
 salt as per taste
Coriander leaves for garnishing

Preparation:

Butter Chicken And Naan

• Mix and marinate the chicken,salt , lime juice and the red chilly powder in a bowl for approx1 hour.
• Roast the cinnamon, cloves, peppercorns,almonds  bay leaves  by frequent stirring till it gets light brown colour and then cool and mix the cardamom seeds.Grind into a coarse powder.
•  Mix the fresh yoghurt,the powdered paste prepared above, coriander, cumin and turmeric powder together and add to the chicken kept for marination. Leave it to marinate for another an hour. 
• Stir fry the onions in cooking oil on med heat. Fry till a golden brown in color and then add the  garlic,ginger paste. Fry for a minute.
• Seperate the chicken from the chicken-spice mix and fry till it turns opaque and the flesh colour turns pinkish.
• Now mix the tomato paste, kasuri methi, chicken stock and remaining yogurt-spice mix to the chicken. Cook till the chicken gets tender and the gravy is automatically reduced to half its original volume. 
• Melt the butter and spread it upon chicken. 
• Garnish it with fresh coriander leaves and serve with Kaali Daal and Naan 

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