Archive for the ‘Indian Chicken’ Category

Fried Boneless Chicken

Fried Boneless Chicken

Ingredients :
=> 350 gm boneless chicken – diced
=> 1 egg – slightly beaten
=> 1/2 cup corn flour
=> 1/2 tsp garlic paste
=> 1/2 tsp ginger paste
=> Oil
=> Salt- to taste
Fried Boneless Chicken
Method :

=> Mix together the chicken, egg, corn flour, garlic and ginger glue, salt and enough water with the goal that the chicken pieces are “covered” with the hitter.

=> Keep aside for 1/2 hour.

=> Heat the oil and profound sear the chicken pieces over high hotness regardless and afterward bring down the high temperature till chicken is cooked through.

=> Drain on retentive paper and serve.

Chicken Nizami

Chicken Nizami

Ingredients :
-> 2 inch piece of cinnamon
-> 1 Tbsp hot milk
-> 1/4 cup oil
-> 1 medium onion-chopped
-> 1 tsp ginger-garlic paste
-> 2 bay leaves
-> 1 1/2 kg chicken-cut into 8 pieces
-> 1/2 cup water
-> 4 green chillies
-> 1/4 cup coconut-soaked in 1/2 a cup of hot water
-> Coriander leaves-roughly chopped
-> 4 Tbsp yogurt-whipped
-> 1/4 tsp saffron
-> 4 Tbsp cream-whipped

Grind together:
-> 1 tsp cumin seeds
-> 1 tsp poppy seeds
-> 3 cardamoms
-> 4 cloves
-> 10 dried red chillies
-> 1/4 tsp turmeric powder
-> 2 Tbsp desiccated coconut
Chicken Nizami
Method

-> Grind all the fixings from cumin seeds to the cinnamon to a fine glue.

-> Extract the milk from the drenched coconut and put aside.

-> Heat the saffron for 2 seconds, pound it, and after that absorb hot milk.

-> Heat oil and sear the onions till it is brilliant chestnut.

-> Add the ginger-garlic glue and sear for several minutes.

-> Add the ground glue and cove takes off. Give it a chance to stew for 5 minutes.

-> Add the chicken pieces and 1/2 some water and keep cooking, for roughly 20 minutes, over a low high temperature.

-> When the chicken is practically cooked, include the coconut milk, green chillies, coriander leaves and yogurt.

Ayam Goreng

Ayam Goreng

Ingredients :
=> 1 cup bone-less chicken
=> 2 Tbsp chopped onions
=> 1 tsp chopped garlic
=> 1/2 cup diced vegetables
=> 1/2 cup chicken stock
=> 1 tsp sambal paste
=> 1 Tbsp sweet soya sauce
=> Salt – to taste
=> Pepper – to taste
=> Oil
=> Fried onions – to garnish
=> Parsley – to garnish
Ayam Goreng
Method

=> Heat oil in a skillet and broil the chicken.

=> Once done, keep the chicken aside.

=> Now include the vegetables in a skillet, saute and afterward include the stock. Blend well.

=> Add the sambal glue and soya sauce. Cook for few minutes.

=> Season with salt and pepper.

=> Add the chicken to this mixture and blend well.

=> Serve decorated with sweet soya sauce, broiled onions and parsley.

Lemongrass Chicken

Lemongrass Chicken

Ingredients :
=> 4-5 chicken legs
=> Juice of 1-2 lemons
=> 1 tsp ginger paste
=> 1 tsp garlic paste
=> Salt – to taste
=> Pepper – to taste
=> 2 tsp honey
=> Oil – for shallow frying
=> 4-5 Tbsp water
=> A bunch of fresh lemon grass
Lemongrass Chicken
Method

=> Marinate the chicken in lemon juice, ginger glue, garlic glue, salt and pepper.

=> Heat some oil in a non stick dish, include the chicken marinade and blend for a couple of minutes.

=> Drop in the lemon grass, blend and include the water.

=> Cover and stew for around 20 minutes or till chicken is carried out.

=> Now include the nectar, blend well and cover again for a couple of minutes.

=> Serve the chicken with a lemon wedge.

Chicken Saagwala

Chicken Saagwala

Ingredients :

=> 1 chicken – cut into pieces

=> 1/4 cup oil

=> 3 cups pureed spinach

=> 1 tsp cumin seeds

=> 1 bay leaf

=> 1 tsp finely chopped ginger

=> 1 tsp finely chopped garlic

=> 1/2 cup onions – grated

=> 1/4 cup tomato puree

=> 2 tsp salt

=> 1/4 tsp garam masala

=> 1/2 tsp powdered red pepper

=> 1 tsp powdered coriander seeds

=> Cream for garnish
Chicken Saagwala
Method

=> Heat the oil and include cumin, when it splutters, include cove leaf, ginger and the garlic, and saute till a light cocoa.

=> Add onions and saute till delicate.

=> Add the chicken over high hotness and turn around till murky.

=> Lower the hotness and let it cook, blending a couple times, till delicate.

=> Add tomato puree and stirfry till fat differentiates.

=> Add the salt, garam masala and the red pepper and blend till decently blended.

=> Add spinach and saute for 2-3 minutes.

=> If you need a more slender sauce, include a little water and cook some more.

=> Turn around a couple times and serve hot decorated with the cream.

Chicken Rogini

Chicken Rogini

Ingredients :
=> 1 kg chicken-cut into 8 pieces-marinated with 2 tsp each of ginger & garlic paste for an hour
=> 1/4 cup ghee
=> 4 cloves
=> 1/8 tsp cinnamon-broken small
=> 1 tsp chilli powder
=> 1/2 cup hung curd
=> 1 1/2 tsp salt or to taste
=> 1/2 tsp garam masala
=> 1/2 tsp kewra essence or water

Method

=> Heat the ghee and include the cloves, cinnamon and bean stew powder.

=> Add the chicken and saute over high hotness, till somewhat misty. (around 5-7 minutes)

=> Add the yogurt and keep sauteeing over high hotness till decently blended.

=> Lower the hotness and stew uncovered, till fat divides, blending sporadically to abstain from searing.

=> Add the salt, garam masala and kewra.

Jerk Chicken

Jerk Chicken

Ingredients :

=> 2 pieces chicken legs

=> 3-4 lime – halved

=> 1 tsp jerk seasoning powder (bottled)

=> 3 tsp jerk seasoning paste (bottled)

=> Olive oil

Method

=> Wash the chicken with lime and water and empty and keep aside.

=> Sprinkle some flavoring powder over the chicken and rub the glue altogether.

=> Coat it with some olive oil. Do likewise with the other piece.

=> Heat olive oil in a container and gently cocoa the chicken on both the sides.

=> Then flame broil it or heat it in a broiler for around 15-20 minutes.

=> Serve hot with stew sauce and bastard sauce.

Chicken Mousse

Chicken Mousse

Ingredients :

-> 1 large chicken – cooked, skinned and minced

-> 50 gms butter

-> 12 curry leaves

-> 1 tsp garlic paste

-> 1 tsp curry powder

-> 1 1/2 Tbsp flour

-> 125 ml chicken stock

-> 150 ml milk

-> 50 gms butter

-> 50 gms hung yoghurt

-> 125 ml whipped cream

For Garnish:

-> Chopped herbs

-> Sliced tomatoes

Method

For the Chicken Sauce:

-> Add flour, followed by stock and milk. Thicken over a moderate flame. Then cool.

-> Gradually add the sauce to minced chicken.

-> Beat in butter and hung curd. Season well.

-> Fold in cream. Spoon into a lightly oiled mould. Chill overnight.

-> Garnish the chicken mousse with tomatoes and herbs.

-> Serve the Chicken Mousse with toast.

Chicken Afghani

Chicken Afghani

Ingredients :

=> 1 chicken-cut into pieces

=> 1 Tbsp magaz

=> 1 cup kaju

=> 1 Tbsp khus khus – soaked for 1 hour

=> 1 cup cream

=> 2 Tbsp butter

=> 2 tsp powdered black pepper

=> 5-6 chhoti elaichi

=> Salt to taste

Method

=> Grind together the magaz, kaju, khus, pepper and elaichi.

=> Prick the chicken pieces in 2-3 spots.

=> Mix with whatever is left of the fixings and marinate for 5-6 hours.

=> Grill in a tandoor or electric flame broil till brilliant and serve hot.

Chicken Patties

Chicken Patties

Ingredients :
=> 3 cups refined flour
=> 1 Tbsp salt
=> 2 cups unsalted butter
=> 1 cup iced water
=> 1 kg chicken-boneless, chopped fine
=> 1 cup onions-chopped fine
=> 2 Tbsp butter
=> 1 Tbsp salt
=> 1 Tbsp pissi kali mirch
=> Egg yolk-mixed with 2 Tbsp milk for brushing

Method

=> Mix maida, salt and 1 glass margarine into a brittle consistency.

=> Add a percentage of the water and keep on mixxing into a brittle mixture.

=> Add some more water till no dry particles remain.

=> Cover in plastic wrap and refrigerate for 1 hour or thereabouts.

=> Beat the margarine into a 6″ square between two sheets of plastic.

=> Roll the mixture into a rectangle 12″x 26″.

=> Press edges to seal and refrigerate for 15 minutes.

=> Chill. Furthermore rehash twice all the more before utilizing as needed.

=> Heat margarine and include onions when spread melts.

=> Saute till onions are a bit delicate.

=> Roll mixture 1″ thick, cut into rectangles.