Archive for the ‘Indian Chicken’ Category

Chicken Fritters

Chicken Fritters

Ingredients :

=> 250 gm chicken- boneless and cut into small pieces
=> 2 eggs- slightly beaten
=> 1/2 cup all purpose flour
=> 1 Tbsp garlic paste
=> 1 Tbsp ginger paste
=> 1 Tbsp salt or to taste
=> Water
=> Oil for deep frying
Chicken Fritters
Method

=> Mix together the chicken, egg, flour, garlic and ginger glue, salt and enough water to have a thick player. Abandon it for 5-10 minutes.

=> Heat the oil and keeping the high temperature high drop bits of chicken and sear to a brilliant cocoa.

=> Drain on spongy paper and serve.

Raan Musallam

Raan Musallam

Ingredients :
=> 1 kg Raan, deboned
=> 4 chicken breast pieces, boneless
=> 50 ml mustard oil
=> 2-3 bay leafs
=> 2 sticks of cinnamon
=> 4 brown cardamoms
=> 8 green cardamoms
=> 2 florets of mace
=> 1/2 tsp black peppercorns
=> 1 1/2 tsp cumin seeds
=> 1 1/2 tsp coriander seeds
=> 100 gms ginger, garlic and green chilli paste
=> 150 gms hung curd
=> 2 Tbsp red chili powder
=> 2 Tbsp turmeric powder
=> 150 gms poppy seed, coconut and cashew nut paste
=> 100 gms fried onions
=> 3 Tbsp ghee
=> 50 gms cashew nut and raisins
=> 1 lime
Raan Musallam
Method

=> In a container, dry meal the cove leaf, cinnamon, cocoa cardamom, green cardamom, mace, dark pepper, cumin seeds and entire coriander seeds.

=> Transfer them into mortar and pestle, grind them finely to make crisp garam masala.

=> First, apply mustard oil to the chicken breasts and after that marinate them.

=> Next, marinate the raan, place the chicken breasts on it and include a layer of cashew nut and raisins.

=> Tie and move up the raan and chicken bosom together with the assistance of a string.

=> With the remaining marinade, make a fast sauce by cooking it out in mustard oil and adding a little water to it.

=> Ladle the sauce on to the cooked Raan.

=> Garnish with lime, sprinkle raisins, cashew nuts and browned onions.

=> Serve hot!

Khao Soi

Khao Soi

Ingredients :
-> 1 chicken-cooked, de-boned and cut into small pieces
-> 1 and 1/2 cups coconut milk, thick
-> 3 large onions, finely sliced
-> 3 cloves garlic, crushed
-> 1/2 cup chickpea flour
-> 2 cups thin coconut milk
-> 4 eggs, hard boiled
-> Some small coriander leaves, chopped
-> Green chillies, chopped
-> 500 gm rice noodles, cooked
Khao Soi
Method

-> Cook thick coconut drain in a pot, mixing always, until it gets to be sleek.

-> Add a large portion of the onions and all the garlic and broil, mixing at times.

-> Add chicken and cook, mixing continually for a couple of minutes. Put aside.

-> Mix chickpea flour with cool water to structure a slender cream. Add slight coconut milk to the skillet and concerning a bubble mix in the chickpea flour mixture. Cook and mix continually until it thickens a bit.

-> Add the chicken and onion mixture, and stew 3-5 minutes.

-> Stir in stew oil and expel from the hotness.

-> Serve in a huge dish with noodles, cut hard bubbled eggs, crude onions, coriander and green chillies as an afterthought.

Dhaniya Murgh

Chicken Rogini

Ingredients :
-> 1200 gm chicken thigh, boneless
-> 1 cup ghee
-> 5 Tbsp ginger, chopped
-> 5 Tbsp green chilli, chopped
-> 3 Tbsp ginger garlic paste
-> Salt to taste
-> 1 Tbsp turmeric powder
-> 1 1/2 Tbsp cumin powder
-> 2 1/2 Tbsp coriander powder
-> 1 1/2 Tbsp deggi mirch
-> 1 Tbsp yellow chilli powder
-> 1 1/2 Tbsp kasoori methi
-> 1 1/2 liter chicken stock
-> 1 1/2 cup yoghurt
-> 3/4 cup brown onions
-> 1/2 cup bhunna masala
-> 1 cup fried cashewnut paste
-> 2 Tbsp coriander seeds
-> 3/4 cup green coriander
-> 1 Tbsp garam masala powder
-> 1 Tbsp green cardamom powder
-> 1 1/2 cup fresh cream
Dhaniya Murgh
Method

-> Clean and trim the chicken.

-> Heat ghee in a lagan. Include ginger, stew and ginger garlic glue, and broil it.

-> Add the chicken and saute well till sautéed.

-> Add salt, turmeric, cumin powder, coriander powder, deggi mirch, yellow stew, kasoori methi.

-> Add some chicken stock and cook the mixture.

-> Remove the chicken, when the mixture becomes scarce and keep warm.

-> Add garam masala powder and green cardamom powder

Chicken Villeroy

Kolhapuri Chicken

Ingredients :
-> 4 large boneless chicken breasts
-> 100 ml white wine
-> Salt and pepper

For The Filling
-> 1 Tbsp spring onion
-> 1 tsp butter
-> 150 gm mushroom paste
-> 2 Tbsp fresh breadcrumbs
-> 50 gm chicken mince
-> 1 egg white
-> 2 Tbsp thick cream

For The Sauce
-> 25 gm butter
-> 1 tsp flour
-> 250 ml chicken stock
-> 3-4 Tbsp cream
-> Lemon juice
-> Salt and pepper
-> Butter
-> 1 Tbsp chopped parsley, to garnish
Chicken Villeroy
Method

For the filling:

-> Soften the onion in butter. Add mushrooms. Cook for 5 minutes.

-> Stir in the crumbs. Cool mixture.

-> Beat egg white into chicken mince.

-> Season and add cream. Mix with mushroom mixture.

-> Slit the chicken breasts to form a pocket.

-> Fill with the mushroom mixture.

-> Set chicken in a buttered dish. Season. Pour in the wine.

-> Cook at 180 degrees C until tender for about 15-20 minutes.

For the sauce:

-> Melt butter in a saucepan. Stir in flour. Cook for 2 minutes.

-> Pour in stock, stir until boiling. Add cream, lemon juice and seasoning.

-> Strain in chicken juices. Finish with butter.

-> Coat chicken with sauce.

-> Garnish with parsley and serve with mashed potatoes.

Rara Chicken

Rara Chicken

Ingredients :
-> 1 kg chicken, cut into pieces
-> 1 cup yogurt
-> Salt, to taste
-> 1 cup oil
-> 1 bay leaf
-> 1 black cardamom
-> 4 green cardamom
-> 1 tsp cumin
-> 1 tsp coriander powder
-> 1 tsp garlic paste
-> 2 tsp ginger paste
-> 1 onion , chopped
-> 2 tsp ginger , shredded 1 tsp chilli powder
-> 2 whole red chillies
-> 1 cup tomato ,chopped
-> 1 tsp turmeric powder

Method

-> Whisk together the yogurt and salt and marinate the chicken in it for an hour.

-> Heat the oil and add the bay leaf, both cardamoms, and cumin.

-> When the seeds splutter add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes.

-> Cook until tender. Add the tomatoes and chopped ginger and stir. Then add the whole red chillies.

-> Stir fry till the chicken pieces are coated with the masala. Serve hot.

Chicken Shawarma

Chicken Fritters

Ingredients :
=> 8 skinless, boneless chicken thighs

For the marinade:
=> 1/2 cup malt vinegar
=> 1/4 cup plain yogurt
=> 1 Tbsp vegetable oil
=> Salt and pepper to taste
=> 1/4 tsp freshly ground cardamom
=> 1 tsp all spice

For the sauce:
=> 1/2 cup tahini
=> 1/4 cup plain yogurt
=> 1/2 tsp minced garlic
=> 2 Tbsp lemon juice
=> 1 Tbsp olive oil
=> 1 Tbsp chopped fresh parsley
=> Salt and pepper to taste

For plating:
=> 4 medium tomatoes, thinly sliced
=> 1/2 cup sliced onion
=> 4 cups shredded lettuce
=> 8 pita bread rounds

Method

=> Preheat the broiler to 350 degrees F (175 degrees C).

=> In a little bowl, combine the tahini, 1/4 glass yogurt, garlic, lemon juice, olive oil, and parsley.

=> Season with salt and pepper, taste, and change flavors if coveted. Cover and refrigerate.

=> Cover the chicken and prepare in the marinade for 30 minutes, turning once.

=> Uncover, and cook for an extra 5 to 10 minutes, or until chicken is seared and cooked through.

=> Remove from the dish, and cut into cuts.

=> Place cut chicken, tomato, onion, and lettuce onto pita breads.

=> Roll up, and top with tahini sauce.

Quick Chicken Curry

Lal Murgh

Ingredients :
-> 1 kg chicken
-> 3 large onions, paste
-> 2 large tomatoes, pureed
-> 1 Tbsp garlic paste
-> 1 Tbsp ginger paste
-> 2 tsp coriander powder
-> 2 tsp cumin powder
-> 1/2 tsp turmeric powder
-> 1/2 tsp red chilli powder
-> 1 tsp garam masala powder
-> 2 Tbsp oil
-> Salt to taste
chicken curry in a hurry
Method

-> Heat oil in a skillet and sauté the onion glue, garlic & ginger glue till brilliant chestnut.

-> Add tomato puree. At the point when the tomato puree becomes scarce, include coriander powder, cumin powder, garam masala, red bean stew powder, turmeric powder and salt. Let the flavors cook.

-> Add chicken pieces into the masala. Blend well and cook till they are brilliant chestnut.

-> Add 1/2 glass of water and mix. Spread with a cover and let it stew till the chicken is cooked.

-> Garnish with slashed coriander and serve

Diced Chicken in Black Bean Sauce

Rara Chicken

Ingredients :
-> 250 gm chicken
-> 50 gm red & yellow peppers
-> 10 gm sugar
-> 5 gm salt
-> 10 gm black bean sauce
-> 10 gm chili paste
-> 5 ml soya sauce
-> 10 gm garlic
-> 5 gm red chili – chopped
-> 1 Tbsp oil
-> 10 gm corn flour
Diced Chicken in Black Bean Sauce
Method

-> Slice Chicken. Add oil in wok and mix garlic, chili and add the meat and saute.

-> Add black bean and toss away. Add 1 cup of water. Add soya sauce and cook for a while.

-> Add corn flour (mixed in a little water). Let the curry thicken and take off the fire.

-> Serve Hot.

Stewed Chicken and Eggplant

Chicken Fritters

Ingredients :
-> 2 aubergines-cut lengthwise
-> 2 spring onions-chopped
-> 1 Tbsp celery
-> 3 Tbsp garlic-thinly chopped
-> 3 Tbsp ginger-thinly chopped
-> 3-4 Tbsp fermented rice
-> 1 Tbsp hot bean sauce
-> 10-12 thin slivers of chicken
-> 2 large spoons chicken stock
-> 1 Tbsp sugar
-> 1 tsp ajino moto
-> 1 Tbsp soya sauce
-> 1 Tbsp cornflour (dissolved in water)
-> 1/2 Tbsp black vinegar
-> Sesame oil (only few drops)
-> 1 Tbsp wine
-> Vegetable oil
stewed chicken dish
Method

-> Deep broil the aubergine pieces till they are brilliant in shading.

-> Drain all the oil out and keep them aside.

-> Put oil in the wok again and include the chicken fragments, the spring onions, garlic, ginger, celery and matured rice.

-> Add the hot bean glue to this mixture and permit it to cook for 1/2 a moment.

-> Add the chicken stock, fricasseed egg plant pieces, wine and blend for a couple of minutes.

-> Now include sugar, ajino moto, soya sauce, additionally include some cornflour blended in water to thicken the sauce.

-> Now, include the dark vinegar and a couple of drops of sesame oil right at last.

-> Stewed egg plant is prepared to serve.