Posts Tagged ‘chicken dinner ideas’

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

Chicken Dum Biryani

Chicken Dum Biryani

A sumptuous chicken and rice biryani cooked with such precision that none of the flavors are allowed to change color.
Ingredients :
=> 500 gm rice (long grain, basmati rice)
=> 6 (400 gm) chicken thighs (boneless)

Marinade:
=> 1 tsp white pepper
=> Pinch of salt
=> Juice of 1/2 lemon

For Masala:
=> 1/2 Tbsp desi ghee
=> 4-5 cardamoms
=> 1 bay leaf
=> Small piece of cinnamon
=> 2-3 cloves
=> 2 tsp garlic paste
=> 1 tsp ginger paste
=> 1 cup onion, sliced
=> 1 tsp yellow chilli powder
=> 2 tsp fennel or saunf powder
=> Salt to taste
=> 2 cups water
=> 1 cup yogurt
Chicken Dum Biryani
Finishing Spices:
=> 1 tsp green cardamom powder
=> 1/2 tsp fennel powder
=> 1/2 cup cream

For Rice:
=> 3 tsp rose water
=> Salt
=> Ginger, juliennes
=> 2 green chillies, sliced

Method

For the jhol:

=> Scrub and wash the rice and soak it in water for about 15 – 20 minutes.
=> Cut the chicken into even sized pieces.
=> In a bowl add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)
=> In the meanwhile heat some ghee in a pan and add all the spices for the masala.
=> When the spices turn slightly brown add the onions.
=> Cook the onions partially on slow heat to ensure that they do not change their color.
=> If you think the heat is getting too high to handle put in a little bit of water.
=> Once the onions are nice and glossy, well cooked and on the verge of changing color add a cup of yogurt.
=> Now add the yellow chilli powder.
=> Cook on low heat for a minute. Now add the chicken.
=> Then add the saunf powder.
=> Add some salt and mix well.
=> Now add some water.
=> Let it cook for a couple of minutes. (till the chicken is partially cooked)
=> Once done, remove from heat and let it cool down.
=> Once it cools down take the chicken pieces out and strain the gravy over the chicken.
=> Now add the finishing spices to the ‘jhol’ (the chicken and liquid). Add the cream to it.
=> This is the jhol or the infusion in which the rice will be cooked. Keep this aside.

For the rice:
=> In a pan heat some water. Add salt and rose water to it.
=> As soon as it comes to a boil add the rice. Cook it partially and keep aside.
=> In another pan heat half of the jhol you made earlier with all the chicken pieces.
=> Once this jhol comes to a boil add half of the rice to it.
=> Check the seasoning before adding rice after which you would not be able to adjust it.
=> Add the rice to the jhol and sprinkle some ginger juliennes and sliced green chillies.
=> Now add the other half of rice and jhol.
=> Let it cook on low heat covered with foil for about 10 minutes.

Amritsari Murgh Makhani

Amritsari Murgh Makhani

Succulent boneless pieces of chicken marinated and cooked in a rich gravy with cream, tomato and spices.
Ingredients
For the marination:
=> 500 gm chicken pieces (boneless)
=> 2 tsp ginger paste
=> 2 tsp garlic paste
=> 3 tsp sour curd
=> 1 Tbsp lemon juice
=> 2 tsp vinegar
=> 1 tsp coriander powder
=> 1 tsp cumin powder
=> 1/2 onion, chopped
=> 1 1/2 tsp red chilli powder
=> Salt to taste
For the gravy:
=> 6 tomatoes
=> 1 1/2 Tbsp butter
=> 1 tsp red chilli powder
=> 1 tsp ginger – finely chopped
=> 1 green chilli – finely chopped
=> 1/4 tsp orange color
=> 2 1/2 Tbsp fresh cream
=> 1 tsp coriander powder
=> 1 tsp cumin powder
=> 1 tsp sugar
=> Salt to taste
For garnishing:
=> 2 green chilies – chopped
=> 1 Tbsp butter
=> 2 Tbsp fresh cream
=> Fresh coriander leaves

Method:

=> Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.

=> Heat 1 1/2 tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.

=> In a saucepan, heat 1 1/2 tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.

=> Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.

=> Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.

=> Garnish with fresh cream, finely chopped green chillies and coriander leaves.

=> Serve with 1 Tbsp butter.