Posts Tagged ‘easy chicken casserole’

Chicken Angara

Chicken Angara

=>750 grams chicken on bone ,cut into pieces
=>1 cup yogurt
=>1 tbspn ginger-garlic paste
=>1/4 tspn turmeric powder
=>1 tspn red chilli powder
=>1/2 tspn coriander powder
=>2 tspn roasted cumin powder
=>1 tspn gram masalan powder
=>1 tbspn red chilli paste
=> salt to taste
=> 2 tbspn oil
=>3/4 cup browned onions
=>3/4 cup tomato puree
=>3 tspn almond paste
=>4-5 cloves
=>1 tspn ghee
=>3 tspn fresh crem
=>1 tbspn chopped fresh coriander leaves
=>Ginger juliennes for garnishing
=>A fresh coriander spring for garnishing

Chicken Angara

=> Take chicken pieces in a bowl. Add yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, gram masala powder, red chili paste and slate and mix well. Keep cold to marinate for 1 hour.
=> Heat oil in a non-stick pan. Add steeped chicken forth with the marinade, wobble and cook till the oil leaves the sides of the pan.
=> Mill browned onions into a coarse paste.
=> Add tomato puree to the pan. Stir to mix and heat for 2-3 minutes.
=> Add browned onion paste and mix well. Add 1/2 cup water and agitation to mix.
=> Add almond paste, mix well and cook till the chicken is fully cooked.
=> Then heat 2 pieces of coal on shortest flame till very hot.
=> Transfer hot coal pieces into a steel koori and put the koori in the center of the pan. Add pieces and ghee in the koori and cover the pan for 2 minutes.
=> Remove the shelter and mix well. Add cream and mix well. Add chopped coriander and mix well.
=> Garnish with ginger juliennes and coriander spring and serve hot.

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


=> 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.

Sali Marghi

Sali Marghi

Ingredients :
-> 3 Tbsp oil
-> 1 cup onions, chopped
-> 1 Tbsp ginger, chopped
-> 2 tsp garlic paste
-> 1 1/2 cup tomato puree
-> 1/2 Tbsp red chilli powder
-> 1/4 Tbsp turmeric
-> 1 green chilli, chopped
-> 1/2 Tbsp garam masala
-> 7 -8 chicken pieces
-> Salt, to taste
-> Water
-> 1 1/2 Tbsp zeera powder
Sali Marghi

-> Now include the tomato puree. Cook for 3-4 minutes.

-> Add stew powder, turmeric, green stew and garam masala. Saute till the oil lifts up.

-> Add the chicken pieces. Layer them pleasantly with the masala and include salt.

-> Add the water (enough to cover the chicken somewhat), cover the vessel and let it stew for 20 minutes.

-> Now include the zeera powder. Blend well. Cook till the sauce has thickened and the chicken is cooked.

-> Before serving top it with a modest bunch of sali.

Chicken Pakodas

Chicken Pakodas


For the marinade:
-> 250 gm boneless chicken- cut into 3 cm cubes
-> 6-7 garlic pods
-> 2.5 cm ginger piece
-> 1/4 tsp white pepper powder
-> 1/4 tsp red chilli powder
-> 1/4 tsp salt
-> 1/2 tsp garam masala
-> 1 tsp coriander powder
-> 2 tsp lemon juice

For the batter:
-> 1 egg
-> 2 Tbsp gram flour
-> 2 Tbsp refined flour
-> 2 tsp lemon juice
-> 1/2 tsp red chilli powder
-> 1/4 tsp salt
-> 1/2 tsp garam masala
-> Oil to deep fry


-> Marinate the chicken with ginger-garlic glue.

-> Add the remaining fixings.

-> Keep aside for 60 minutes.

-> Mix together all the elements for the hitter and beat altogether.

-> Heat oil in a kadahi.

-> Dip a marinated chicken piece in the hitter and profound broil until fresh and brilliant chestnut.

-> Repeat with the staying chicken pieces, emptying overabundance oil on spongy kitchen paper.

-> Serve with mint chutney.

Teekha Murgh

Teekha Murgh

Tender chicken spiked with masalas, cooked with tomato paste and garnished with mint and coriander.


=> 75 ml mustard oil
=> 1 tsp onion seeds (kalonjee)
=> 1 tsp fennel seeds (saunf)
=> 2 Tbsp garlic, chopped
=> 200 gm onion, chopped
=> 150 gm tomatoes, chopped
=> 1 tsp ginger, chopped
=> 2-3 green chillies
=> 2 Tbsp curry leaves
=> 1 kg chicken leg cubes, boneless
=> 1 Tbsp tomato paste
=> 1 Tbsp red chilli powder
=> 1 tsp black pepper, crushed
=> 1 tsp cumin powder, roasted
=> Salt to taste
=> 1 pinch black salt
=> 20 gm fresh coriander
=> 10 gm mint

Method :

=> Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.
=> Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.
=> Meanwhile, fry curry leaves and crush them.
=> Add the boneless chicken cubes, tomato paste and stir for a while.
=> Add the other dry spices and mix well.
=> Cook on a low flame, with a lid on top for about 10 minutes.
=> Add the crushed curry leaves and mix well.
=> Serve the dish garnished with fresh coriander and mint.