Archive for the ‘Indian Chicken’ Category

Hari Mirch Keema

Hari Mirch Keema

Ingredients :
=> 1/2 kg chicken mince
=> 60 ml yoghurt
=> 1/2 tsp turmeric powder
=> 1/2 tsp cumin seeds
=> 50-100 gm ghee/oil
=> 3 sliced onions
=> 125 gm split and deseeded green chillies
=> 2 largely cut onions
=> 25 gm shredded garlic
=> 1 Tbsp chopped coriander
=> Poppadum case
=> 3 large poppadums
=> 1 Tbsp melted butter

Method

=> Combine yogurt, salt, turmeric, cumin seeds and minced meat.

=> Heat oil in a dish and cook cut onions until cocoa in shading. Include the minced mixture.

=> Pour around 400 ml of water. Stew until the water is half decreased.

=> Add green stew, onion lumps and garlic.

=> Continue cooking until all the fluid dissipates and meat is delicate.

=> Garnish with lime juice and coriander.

To put forth poppadum defense:

=> Dip the poppadum in water for a couple of seconds and line into an oiled dish.

=> Brush with dissolved spread and prepare at 170 degrees c for 20 minutes.

=> Serve the cooked mince in the poppadum case.

Schezwan Chicken

Schezwan Chicken

Ingredients :
-> 1/2 kg boneless chicken breasts
-> 4 Tbsp corn flour
-> 1 tsp salt
-> 1/2 tsp five spice powder
-> 75 ml oil
-> 7-8 dried red chillies
-> 2 tsp finely chopped garlic
-> 2 tsp finely chopped ginger
-> 6 spring onions – cut into 1′ lengths

Sauce:
-> 100 ml chicken stock
-> 2 tsp sugar
-> 1 Tbsp soya sauce
-> 1/2 tsp sesame oil
-> 1 tsp vinegar
-> 1 Tbsp Chinese wine/rum
-> 1/4 tsp five spice powder
-> 1/4 tsp black pepper
-> 2 tsp of corn flour – in 1 Tbsp stock/ water

Method

-> Coat chicken in corn flour, salt and five-spice powder. Brush off excess.

-> Stir-fry the chicken until lightly colored. Remove from pan.

-> Pour off all but 3 tbsp of oil.

-> Add chillies, garlic and ginger.

-> Cook for 30 seconds before adding onions and all the sauce ingredients.

-> Bring to a boil, return chicken to pan, heat through.

-> Serve with steamed rice.

Achaari Chicken

Achaari Chicken

Ingredients :
=> 1 kg chicken – cut into 8 pieces
=> 1/4 cup sarson ka tel
=> 1 tsp kalonji
=> 1 1/2 tsp sarson
=> 1 1/2 tsp saunf
=> 3-4 sabut lal mirch
=> 1 1/2 cup onions-sliced thickly
=> 1/2 cup tomato puree
=> 1 Tbsp salt or to taste
=> 1 tsp chilli powder
=> 1 tsp turmeric

Method

=> Heat the oil and include the sarson, kalonji, saunf and lal mirch.

=> Sauté over high hotness and include the onions. Cook till somewhat delicate.

=> Remove onions from dish and keep aside.

=> Add the chicken to the same dish and saute over high hotness till hazy.

=> Lower the high temperature and cook till delicate.

=> Add tomato puree and cook for 2-3 minutes.

=> Mix in the onions, salt, stew powder and turmeric and stew for around 5 minutes

Barbequed Chicken

Barbequed Chicken

Ingredients :
=> 1 chicken
=> 2 Tbsp vinegar
=> 1 Tbsp honey
=> 1 1/2 tsp salt
=> 1/2 tsp black pepper
=> 1 Tbsp tomato ketchup
=> 1 Tbsp oil

Method :

=> Wash and dry the chicken and prick all over with a fork.

=> Mix all the ingredients rubbing well all over the chicken.

=> Keep the chicken marinated for 4 hours, keep turning a few times.

=> Your chicken is now ready to barbeque.

=> While barbequing, keep brushing the chicken with the left over marinade.

Chicken Vindaloo

Chicken Vindaloo

Ingredients :
=> 250 gm boneless chicken
=> Salt to taste
=> Turmeric powder to taste
=> Butter to taste

For Vindaloo Masala:
=> Fenugreek seeds and cumin seeds in equal proportions

For the Main Preparation:
=> 4 Tbsp olive oil
=> 4 Tbsp chopped shallots
=> 1 1/2 tsp ginger garlic paste
=> 1/2 tsp red chilli powder
=> 1/2 tsp turmeric powder
=> 1/2 cup tomato puree
=> Salt to taste
=> 1 1/2 tsp vindaloo masala
=> 3 tsp tamarind water
=> Coriander leaves to garnish

Method

=> Marinate the chicken with salt and turmeric powder.

=> Saute the marinated chicken in spread for around 10 minutes. The chicken is prepared.

For the Vindaloo Masala:

=> Roast the fenugreek seeds and the cumin seeds in an open dish and afterward crush them together to a masala.

For the Main Preparation:

=> Heat oil in dish. Include hacked shallots, ginger garlic glue, red stew powder , turmeric powder, tomato puree, salt, chicken, vindaloo masala and tamarind water.

=> Mix it well. Vindaloo chicken is prepared. Trim with coriander leaves and serve hot with rice.

Grape Chicken

Grape Chicken

Ingredients :
-> 1 kg black grapes
-> 8 boneless chicken breasts with skin
-> Salt and pepper
-> 4 Tbsp melted butter
-> 350 ml chicken stock

Garnish:
-> Chopped parsley
-> Extra grapes

Method

-> Blend grapes in a sustenance processor and strain.

-> Place skin and seeds in a heating dish under chicken. Store juice.

-> Season chicken well and layer with dissolved spread.

-> Bake at 190 degree C for 10-15 minutes or until chicken is delicate.

-> Remove chicken from tray.

-> Pour juice from tray into a pot with chicken stock and remaining grape juice.

-> Cook over high hotness till the sauce decreases.

-> Strain and pour over chicken.

-> Garnish and serve.

Chilli Garlic Wings

Chilli Garlic Wings

Ingredients :

=> 6 chicken wings – pricked
=> 1 egg – slightly beaten
=> 1/2 cup corn starch/corn flour
=> 1 Tbsp garlic paste
=> 1 tsp red chilli – paste
=> 1 tsp salt
=> 1 tsp soya sauce
=> 2 tsp vinegar
=> Oil – for deep frying

Method

=> Mix together the chicken, egg, corn flour, garlic glue, bean stew glue, salt, soya sauce, vinegar and enough water, with the goal that the chicken pieces are covered with the player.

=> Keep aside for 60 minutes.

=> Heat oil and profound sear the chicken wings over high hotness regardless and after that bring down the hotness till wings are practically cooked through.

=> Drain on a permeable paper and keep aside.

=> Just before serving, hotness the oil again and sear the wings in hot oil till cocoa.

=> Drain on permeable paper and serve.

Chicken Sajji

Chicken Sajji

Ingredients :

-> 1 whole chicken with skin

-> 20 gm garlic

-> 15 gm ginger garlic paste

-> 1 tsp cumin powder

-> 1 tsp coriander powder

-> 1 tsp garam masala

Method

-> In a container take red bean stew powder, salt, lemon juice, ginger & garlic glue, cumin powder, coriander powder, garam masala beat, and somewhat yellow shading.

-> Marinate the chicken with garlic and salt, keep this for 60 minutes and afterward wash this off.

-> Dry the chicken. At that point grill it on charcoal flame or tandoor. Topping properly.

Chicken Seekh Kebabs

Chicken Seekh Kebabs

Ingredients :

=> 1 cup minced meat

=> 1/2 tsp chilli flakes

=> 1 tsp ginger & garlic paste

=> 2 tsp lemon juice

=> 1/2 tsp coriander powder

=> 1/2 tsp cumin powder

=> 1/2 tsp garam masala

=> 3 tsp onion paste

=> 1 tsp bread crumbs

=> 1 egg, yolk and white separated

=> 1 tsp olive oil

=> Salt to taste

Method

=> In a nourishment processor, grind meat, bean stew chips, ginger & garlic glue, lemon juice, coriander powder, cumin powder, garam masala and salt to a smooth glue.

=> To this blend, include onion glue, bread pieces, egg yolk and white of the egg, oil and pound once more. Put aside in a refrigerator for one hour.

=> Grease the sticks then separation the mixture into equivalent divides and spread every part onto a stick making a consistently straightened shape around every stick.

=> Grill the kebabs on an open air grill flame broil or an indoor barbecue dish until done. Trim with lemon or lime wedges and present with delectable crisp cilantro or mint chutney.

Chicken Chopsuey

Chicken Chopsuey

Ingredients :
-> 1 1/2 cups chicken-cooked and shredded thinly
-> 1/2 cup capsicums-shredded fine
-> 1/2 cup onions-sliced thin
-> 2 tsp garlic-chopped fine
-> 2 Tbsp oil
-> 200 gm noodles-boiled and drained well
-> 2 Tbsp vinegar
-> 1/2 tsp soya sauce
-> 1 tsp sugar
-> Salt to taste
-> 2 Tbsp corn flour
-> Oil to deep-fry

Method

-> Mix together the vinegar, soya sauce, sugar, salt and corn flour and add enough water to make up to a glass.

-> Keep aside.

-> Heat the 2 tbsp oil and include the onions and garlic.

-> Saute till a bit delicate.

-> Add chicken and capsicum and stirfry over high hotness for a moment.

-> Add the sauce fixings and heat to the point of boiling once more.

-> Deep sear the noodles over high hotness till cocoa.

-> Drain.

-> Transfer noodles to a serving dish, pour the chicken mixture over and serve.