METHI CHICKEN
Ingredients:
1 kg chicken, cut in to medium sized pieces, 1 tbsp whole garam masala (cloves, cardamon & cinnamon), 2 no bay leaves, 2 cups onions, chopped, 2 tbsp green chillies, chopped, 2 tbsp ginger, chopped, 2 tbsp garlic paste,1 tbsp coriander powder, 1 tsp turmeric powder, 2 tbsp methi, 1 tbsp coriander, chopped, 1 tsp garam masala powder, 1 cup yogurt, 4 tbsp oil, Salt to taste.
Method:
Heat the oil and saute garam masala and bay leaf. Add chopped onions and cook untill translucent, stirring in between. Add chopped ginger, garlic paste, turmeric powder, coriander powder, chopped green chillies and sauteed chicken pieces, yogurt and cook on a high flame for 5 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and 3/4th cup of water. Cover the pan and cook on a slow flam for ten minutes.
Method:
Marinate the chicken fillets in all the above marinating ingredients and refrigerate for 2-3 hours in a saucepan. Heat the saucepan and cook the chicken till tender. for the pepper sauce, heat oil in a frying pan and add garlic. Sprinkle Maida, stirring all the time so that no lumps are formed. Add chicken soup and all the ingredients for sauce.Cook till it reaches pouring consistency. Heat the sizzler plate. Place on a wooden tray. Place a cabbage leaf and a chicken fillet on it. Pour the hot pepper sauce over it. Arrange boiled vegetables, French fries and tomatoes around the chicken. Add 2-3 knobs of butter on the hot sizzler plate.
1 1/2 Ib chicken (boneless/skinless breast pieces), 1 1/2'' pieces ginger, 10-12 cloves garlic, 1/2 cup yogurt, 2 onions sliced, 2 tomatoes chopped, 2 tsp chilli powder, 1/2 tsp turmeric, 1/2 cup grated coconut, 7-8 cloves 7-8 pepper corns, 1 1/2 tsp coriander seeds, 1'' cinnamon, 1/2 tsp fennel seeds, 7-10 cashew nuts, 15-20 almonds, 2-3 tbsp ghee (butter) or oil cilantro for garnishing, Salt to taste.
Method:
Blend ginger, garlic and yogurt to a paste. Heat ghee or oil in a skilled and fry the onions untill golden brown. Add the yogurt paste to the onions and fry brown. Add chilli powder and turmeric. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the plan. While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste. Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.
300 gms chicken, boneless, 12 green chillies, 75 gms oil, 25 gms dried coconut, grated, 20 gms poppy seeds, 2 tsp garam masala, 1 cup fresh yogurt, 1/4 cup fresh cream, 2-3 onions, finely chopped, 1 tsp ginger-garlic paste, Few coriander leaves, chopped, 1/4 tsp turmeric, 1/2 tsp chilli powder, Salt to taste.
Method:
Mix the grated coconut, poppy seeds and grind to a fine paste by adding little water. Keep it aside. Heat 3-4 tbsp of oil in a pan and fry the finely chopped onions untill brown. Then add ginger-garlic paste, ground coconut paste, turmeric, chilli powder and fry for few more minutes. Now add fresh cream, yogurt and mix well. Boil untill the mixture thickens to a gravy and remove from heat. Keep it aside. Heat the remaining oil in another pan and fry the whole green chilli untill they splutter. Then add chicken pieces, stir well and cook untill the pieces are tender. Add the above prepared gravy to the chicken pieces along with salt and garam masala powder. Cook for another 5-10 minutes, sprinkle chopped coriander leaves and serve if hot.
2 Ibs. ground chicken, 2 medium size onions, 2 tsp ginger paste, 3 tsp garlic paste, 1 bunch of cilantro leaves, 1 tsp whole cumin seeds, 1 tsp white pepper, 1 tsp garam masala, 2 eggs, Salt to taste.
Method:
Chop onions coarsely. Chop cilantro coarsely. Grind together onions, ginger, garlic, cilantro, cumin and white pepper. Add this to the ground chicken. Mix in the eggs and salt. Shape into 2 inch long sausages; place these on pre-wet wooden skewers or metal ones. Place on a cookie sheet lined with foil to catch the drippings. Cook in a pre-heated 350 degree oven for 20 minutes. At this stage you are ready to store the kababs in foil for use the next day OR Grill over charcoal fire or in rotisserie for 2 to3 minutes. Garnish with fresh cilantro leaves and lemon wedges. Enjoy with MInt Chutney.
MINT CHICKEN
Ingredients:
1/2kg chicken, 1 cup chopped onion, 5 tomatoes, cut into small pieces, 1 1/2 tsp ginger garlic paste, 3 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 2 tsp salt, 3 tbsp oil, 1/2 cup scraped coconut, 5 tsp mint leaves, 5 tsp sesame seeds, 1 inch piece cinnamon, 2 cloves, 1 cardamom.Method:
Cut, clean and wash the chicken pieces. Add salt, turmeric powder and keep aside. Fry the coconut in a kadai (without oil) untill light brown and grind with mint leaves, sesame seeds, cinnamon, cloves and cardamom. Heat oil in kadai, add ahe onions and fry untill brown, then add the ginger gaelic paste. Now add the chicken, chilli powder, coriander powder and saute for few minutes. Add the tomatoes and ground mixture. Add little water and cook till the chicken is completely cooked. Allow this to be on medium flame for 10 minutes. Garnish with fresh cut coriander leaves.SIZZLING PAPPER CHICKEN
Ingredients:
6 chicken fillets, 2 tsps vinegar, 4 tsps tomato sauce, 2 tsps oil, 1 tsps worcestershire sauce, 1 tsps mustard Salt to taste, For the pepper sauce, A few drops of Tabasco sauce ,1 tsps Worcestershire sauce ,1 tsps Maida (all-purpose flour), 2 tsps oil, 4 tsps tomato puree, 3 cups chicken bone soup, 10-15 peppercorns, 1 tsps garlic, crushed and ground, Few boiled vegetables, French fries & tomatoes for garnishing. Method:
Marinate the chicken fillets in all the above marinating ingredients and refrigerate for 2-3 hours in a saucepan. Heat the saucepan and cook the chicken till tender. for the pepper sauce, heat oil in a frying pan and add garlic. Sprinkle Maida, stirring all the time so that no lumps are formed. Add chicken soup and all the ingredients for sauce.Cook till it reaches pouring consistency. Heat the sizzler plate. Place on a wooden tray. Place a cabbage leaf and a chicken fillet on it. Pour the hot pepper sauce over it. Arrange boiled vegetables, French fries and tomatoes around the chicken. Add 2-3 knobs of butter on the hot sizzler plate.
MURGH BADSHAH
Ingredients:1 1/2 Ib chicken (boneless/skinless breast pieces), 1 1/2'' pieces ginger, 10-12 cloves garlic, 1/2 cup yogurt, 2 onions sliced, 2 tomatoes chopped, 2 tsp chilli powder, 1/2 tsp turmeric, 1/2 cup grated coconut, 7-8 cloves 7-8 pepper corns, 1 1/2 tsp coriander seeds, 1'' cinnamon, 1/2 tsp fennel seeds, 7-10 cashew nuts, 15-20 almonds, 2-3 tbsp ghee (butter) or oil cilantro for garnishing, Salt to taste.
Method:
Blend ginger, garlic and yogurt to a paste. Heat ghee or oil in a skilled and fry the onions untill golden brown. Add the yogurt paste to the onions and fry brown. Add chilli powder and turmeric. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the plan. While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste. Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.
MURGH MIRCH MASALA
Ingredients:300 gms chicken, boneless, 12 green chillies, 75 gms oil, 25 gms dried coconut, grated, 20 gms poppy seeds, 2 tsp garam masala, 1 cup fresh yogurt, 1/4 cup fresh cream, 2-3 onions, finely chopped, 1 tsp ginger-garlic paste, Few coriander leaves, chopped, 1/4 tsp turmeric, 1/2 tsp chilli powder, Salt to taste.
Method:
Mix the grated coconut, poppy seeds and grind to a fine paste by adding little water. Keep it aside. Heat 3-4 tbsp of oil in a pan and fry the finely chopped onions untill brown. Then add ginger-garlic paste, ground coconut paste, turmeric, chilli powder and fry for few more minutes. Now add fresh cream, yogurt and mix well. Boil untill the mixture thickens to a gravy and remove from heat. Keep it aside. Heat the remaining oil in another pan and fry the whole green chilli untill they splutter. Then add chicken pieces, stir well and cook untill the pieces are tender. Add the above prepared gravy to the chicken pieces along with salt and garam masala powder. Cook for another 5-10 minutes, sprinkle chopped coriander leaves and serve if hot.
CHICKEN RESHMI KABABS
Ingredients:2 Ibs. ground chicken, 2 medium size onions, 2 tsp ginger paste, 3 tsp garlic paste, 1 bunch of cilantro leaves, 1 tsp whole cumin seeds, 1 tsp white pepper, 1 tsp garam masala, 2 eggs, Salt to taste.
Method:
Chop onions coarsely. Chop cilantro coarsely. Grind together onions, ginger, garlic, cilantro, cumin and white pepper. Add this to the ground chicken. Mix in the eggs and salt. Shape into 2 inch long sausages; place these on pre-wet wooden skewers or metal ones. Place on a cookie sheet lined with foil to catch the drippings. Cook in a pre-heated 350 degree oven for 20 minutes. At this stage you are ready to store the kababs in foil for use the next day OR Grill over charcoal fire or in rotisserie for 2 to3 minutes. Garnish with fresh cilantro leaves and lemon wedges. Enjoy with MInt Chutney.
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