Posts Tagged ‘chicken casserole’

Beer Chicken Cubes

Beer Chicken Cubes

A few simple ingredients and a great outcome. Chicken cubes marinated in beer and cooked in butter.

Ingredients :

-> 1 can beer
-> 250 gm diced chicken cubes
-> 100 gm butter
-> 1 carrot, grated
-> 1 green chilly, chopped
-> A few coriander leaves, chopped
-> Salt to taste
-> A little ginger, finely sliced

Method

-> Marinate the chicken in beer for half an hour.

-> In a non stick pan put 100 gm of butter and allow the marinated chicken to get cooked cover it for 20 minutes.
Beer Chicken Cubes
-> Add salt and the ginger pieces.

-> Serve it hot with grated carrot, green chilly flakes and coriander leaves.

Balinese Chicken Satay

Balinese Chicken Satay

Chicken satay made with Balinese flavors of ginger, chillies, turmeric, white pepper, garlic and a hint of sugar.
Ingredients :

-> 2 pieces of boneless chicken breasts, cubed in 1 inch pieces
-> 5 long fresh red chilies, chopped and de-seeded
-> 1 inch of fresh turmeric, sliced
-> 1 inch ginger, sliced
-> 1 onion, chopped
-> 8-10 garlic pods
-> 4-5 Tbsp of vegetable oil
-> 1/4 tsp white pepper
-> 1/4 tsp sugar
-> Salt to taste

Method :
-> Grind all the ingredients together except the chicken into a soft thickish paste.

-> Coat the chicken cubes with the paste and leave to marinate for 1 hour.

-> Skewer the chicken, 3-4 pieces on each stick.

-> Cook for 10-12 minutes on a barbeque or grill it in a pre-heated oven for 10-15 minutes at 180 degrees.

-> Serve hot.

Kerala Chicken Roast

Kerala Chicken Roast

Teamed up with some chillies, fried onions and lemon juice to bring out that extra zing in this dish.

Ingredients :
=> 1 kg chicken
For the marination:
=> 1/4 tsp turmeric powder
=> 1/4 tsp chilli powder
=> 1/4 tsp coriander powder
=> 1 tsp vinegar / lemon juice
=> 1″ piece ginger
=> 5 garlic cloves
=> 3-5 green chillies
=> Salt, to taste

For roasting:
=> 3 medium onions
=> 1 large tomato (blanch it, remove skin & make puree)
=> 2 green chillies, slit
=> 3 sprigs curry leaves
=> 1/4 tsp garam masala powder
=> 1/4 tsp pepper powder
=> Juice of 1 lemon
=> Oil

Method :

=> Clean and cut the chicken into medium sized pieces.
=> Make a paste of all the ingredients under marination.
=> Marinate the chicken pieces with this paste and keep aside for an hour.
=> Cut onions into very thin slices & fry in hot oil. Drain them & keep aside.
=> Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned, but is cooked inside. Drain them and keep aside.
=> Heat 2 tbsp of oil in another pan
=> Add slit green chillies and curry leaves. Saute for 1 minute.
=> Add the tomato paste to this and saute for 1 minute.
=> Now add the prepared chicken & roast until it is dry.
=> Make sure that all the chicken pieces are well coated with the tomato paste.
=> Sprinkle garam masala & pepper powder & mix well.
=> Add lemon juice and mix well. Check for salt. Add a little if needed.
=> Now add the fried onions and mix well.
=> Tasty Kerala Chicken roast is ready.

Murgh Malaiwala

Murgh Malaiwala

Chicken drumsticks marinated with ginger-garlic and cooked in milk, cream, chillies, saffron and a rose petal garam masala.
Ingredients:
For the gravy:
=> 1 cup cream
=> 3 green chillies, chopped
=> 1 onion, chopped
=> 2 1/2 cup milk
=> 1 tsp green cardamom powder
=> 1 tsp chopped ginger
=> 2 Tbsp chopped coriander leaves
=> 1/2 tsp dry ginger powder
=> 1 tsp white pepper powder
=> 1 tsp kasoori methi
=> 2 tsp garam masala
=> A pinch of saffron
=> 2 tsp chopped almonds
=> Salt, to taste

For the marinade:
=> 5 chicken drumsticks
=> 1 tsp ginger paste
=> 1 tsp garlic paste
=> 2 tsp white pepper powder

For the garam masala:
=> 1 black cardamom (badi elaichi)
=> 6-8 green cardamoms (choti elaichi)
=> 1 piece mace (javitri)
=> 2 tsp cumin seeds (zeera)
=> 4-5 cloves (laung)
=> 1 cinnamon (dalchini)
=> 4-5 black peppercorns (kali mirch)
=> 6-7 dried rose petals

Method :

For the marination:

=> Make small incisions in the drum sticks of chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes.

For the garam masala:

=> Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.

For the gravy:

=> Heat a pan and add cream, onions, green chillies, and cook till the onions are soft.

=> Now add the milk and the marinated chicken, mix well.

=> Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.

=> Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well.

=> Garnish with chopped almonds and serve hot.

Masaledar Chicken Lollipop

Masaledar Chicken Lollipop

Spicy and full of flavor. These chicken lollipops are lip smacking!
Ingredients:
For the masala:
=> 8 guntur chillies
=> 6-7 boriya mirch
=> 1 inch knob of ginger, bashed
=> 5-6 cloves of garlic
=> 2 green chillies
=> 2 tsp cumin
=> 1 tsp fennel
=> 5-6 peppercorns
=> 1 stick cinnamon
=> White pepper, a pinch
=> 4 cloves
=> 15 curry leaves
=> 1 tsp coriander seeds
=> Handful of coriander leaves
=> 1 tsp turmeric
=> A pinch of sea salt
=> 1-2 tsp oil

For the chicken:
=> 8-10 chicken lollipops with the skin
=> 1 tsp turmeric
=> Salt, to taste
=> 1-2 tsp red chilli powder
=> 2 tsp oil + Oil to sear the lollipops
=> Sugar, a pinch

For the base:
=> 2-3 tsp oil
=> 2 tsp mustard seeds
=> 7-8 curry leaves
=> 1/2 onion, julienne
=> 1 1/2 Tbsp masala
=> 3 tsp tamarind paste
=> 1 tsp jaggery powder
=> Juice of 1/2 lemon
=> Coriander leaves, to garnish

Method:
For the masala:
=> Dry roast all the ingredients together in a pan for a minute.
=> In a mortar and pestle pound together all the ingredients.
=> Transfer this in the blender and make a fine paste.

For the chicken:
=> Marinate the chicken lollipops with turmeric, salt, red chilli powder and 2 tsp oil.
=> In a saucepan add a little oil and sear the lollipops from all sides till they are half cooked.
=> Add sugar and cook some more.

For the base:
=> Add refined oil in the pan followed with mustard seeds, few curry leaves and onion. Bhuno them well together.
=> Add the masala and chicken lollipop into the base and saute them well together.
=> Add tamarind extract, jaggery and water. Mix them well and cover the top.
=> Add little lemon. Toss well and cook till chicken is well done.
=> Garnish with coriander leaves.
=> Serve hot.