Ingredients:
Chicken 1 kg.
Yogurt 1/2 cup
Soya sauce 2-3 tsp.
Corn flour 3-4 tbsp.
Ginger -garlic paste 1 tsp
Salt to taste
Red food coloring
Oil for deep frying.
Preparations:
1.Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates.
2.Keep the chicken pieces aside.
3.Mix soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and put the cooked chicken pieces in it and keep it for 4-5 hours.
4.Deep fry the chicken pieces in oil and drain.
Blog Archive
Pepper chicken
Ingredients:
Cleaned Chicken cut to small pieces 1 kg
onions chopped 3
tomatoes chopped 2
ginger-garlic paste 2 tbsp
mustard seeds 1 tsp
Chicken masala 1 tsp
red chili powder 3 tsp
cumin seeds 2 tsp
turmeric powder 1/2 tsp
freshly ground pepper powder 4-6 tsp
coriander powder 2 tsp
fresh coriander leaves, finely chopped a few
Salt to taste
Oil for frying
Preparations:
1.In a pan, heat the oil, add mustard seeds and fry until seeds splutter.
2.Add ginger-garlic paste onions and Saute until they turn golden brown in color.
3.Then add chicken pieces. Sprinkle chicken masala, red chili powder, turmeric powder and salt and allow them to cook.
4.Add cumin seeds, coriander powder and pepper powder.
5.After 10 minutes, add coriander leaves, tomatoes and mix well.
6.Cover the pan and let the chicken cook well.
7.Serve hot with chapathis,Rice or parathas
Cleaned Chicken cut to small pieces 1 kg
onions chopped 3
tomatoes chopped 2
ginger-garlic paste 2 tbsp
mustard seeds 1 tsp
Chicken masala 1 tsp
red chili powder 3 tsp
cumin seeds 2 tsp
turmeric powder 1/2 tsp
freshly ground pepper powder 4-6 tsp
coriander powder 2 tsp
fresh coriander leaves, finely chopped a few
Salt to taste
Oil for frying
Preparations:
1.In a pan, heat the oil, add mustard seeds and fry until seeds splutter.
2.Add ginger-garlic paste onions and Saute until they turn golden brown in color.
3.Then add chicken pieces. Sprinkle chicken masala, red chili powder, turmeric powder and salt and allow them to cook.
4.Add cumin seeds, coriander powder and pepper powder.
5.After 10 minutes, add coriander leaves, tomatoes and mix well.
6.Cover the pan and let the chicken cook well.
7.Serve hot with chapathis,Rice or parathas
Chicken Lolipop
Ingredients:
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Pepper powder ¼ tsp.
Chicken masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Red colour A pinch
Water ½ cup
Oil for deep frying
Salt to taste.
Preparations:
1.Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes. Remove and cool.
3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
5.Serve hot.
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Pepper powder ¼ tsp.
Chicken masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Red colour A pinch
Water ½ cup
Oil for deep frying
Salt to taste.
Preparations:
1.Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes. Remove and cool.
3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
5.Serve hot.
Butter Chicken
Ingredients:
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Preparations:
1.Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2.Put the chicken into a large mixing bowl and pour over the yogurt mixture.
3.Set aside.
4.Melt together the butter and oil in a medium karahi, wok or frying pan.
5.Add the onions and fry for about 3 minutes.
6.Add the chicken mixture and stir-fry for about 7 to 10 minutes.
7.Stir in about half of the coriander and mix well.
8.Pour over the cream and stir in well.
9.Bring to the boil.
10.Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Preparations:
1.Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2.Put the chicken into a large mixing bowl and pour over the yogurt mixture.
3.Set aside.
4.Melt together the butter and oil in a medium karahi, wok or frying pan.
5.Add the onions and fry for about 3 minutes.
6.Add the chicken mixture and stir-fry for about 7 to 10 minutes.
7.Stir in about half of the coriander and mix well.
8.Pour over the cream and stir in well.
9.Bring to the boil.
10.Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
Chicken Recepies
Chicken Fry:
Ingredients:
1.6 chicken drumsticks
2.1 tablespoon ginger garlic paste
3.1 teaspoon coriander powder
4.1 teaspoon, lemon juice
5.½ teaspoon green chilly paste
6.½ teaspoon red chilly powder
7.1 pinch turmeric
8.½ teaspoon garam masala (hot spice mix )
9.½ tablespoon ghee
10.salt and pepper to taste.
Preparations:
1.Take the chicken drumsticks and make slits on all sides.
2.Now take a big bowl and put the chicken in it.
3.Now add the turmeric, red chilly powder, green chilly paste, garam masala, coriander powder, ginger garlic paste, lemon juice, salt and pepper to taste and ghee.
4.Now blend it all together nicely and let it marinate for 3 hours.
5.Then take a frying pan and pour oil for deep frying, bring to heat.
6.Then fry three pieces at a time.
7.Fry till it turns a dark brown colour.
8.Keep turning the pieces over so that it gets cooked evenly.
9.Remove from flame and pat dry the extra oil with some paper towels.
10Sprinkle the lemon juice and serve hot.
Ingredients:
1.6 chicken drumsticks
2.1 tablespoon ginger garlic paste
3.1 teaspoon coriander powder
4.1 teaspoon, lemon juice
5.½ teaspoon green chilly paste
6.½ teaspoon red chilly powder
7.1 pinch turmeric
8.½ teaspoon garam masala (hot spice mix )
9.½ tablespoon ghee
10.salt and pepper to taste.
Preparations:
1.Take the chicken drumsticks and make slits on all sides.
2.Now take a big bowl and put the chicken in it.
3.Now add the turmeric, red chilly powder, green chilly paste, garam masala, coriander powder, ginger garlic paste, lemon juice, salt and pepper to taste and ghee.
4.Now blend it all together nicely and let it marinate for 3 hours.
5.Then take a frying pan and pour oil for deep frying, bring to heat.
6.Then fry three pieces at a time.
7.Fry till it turns a dark brown colour.
8.Keep turning the pieces over so that it gets cooked evenly.
9.Remove from flame and pat dry the extra oil with some paper towels.
10Sprinkle the lemon juice and serve hot.
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