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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Tandoori Chicken

Posted by Sheeba | Labels: ,



Ingredients
  • Chicken Drumsticks - 12
  • Plain Yogurt - 6 tbsp
  • Ginger Garlic paste - 1 tbsp
  • Chilli Powder - 2 tbsp (add more or less based on required spice level)
  • Corriander Powder 2 tsp
  • Cummin Powder 2 tsp
  • Turmeric Powder - 1 tsp
  • Pepper Powder - 1 tsp
  • Chicken Masala Powder - 2 tsp
  • Tandoori Paste 2 tbsp
  • Lemon - 1
  • Carrot - 5
  • Celery - 4
  • Onion - 1
  • Oil - 2 tbsp
  • Salt

Marination - 1
  • Make small cuts in the fleshy parts of the drumstick
  • Make a paste of chilli powder (1 tbsp, 1/2 lemon juice and salt).
  • Apply the paste in the cuts you made in the drumstick
  • Keep it aside for 30 minutes

Marination - 2
  • Take the yogurt in a bowl
  • Add the remaining chilli powder, coriander powder, cumin powder, turmeric powder, pepper powder, chicken masala, tandoori paste and ginger garlic paste to the yogurt
  • Add the remaining lemon juice to the mix it well
  • Mix the drumstick pieces and add oil on top of it finally
  • Keep it aside for 6 to 8 hours

Preparation
  • Cut the carrots and celery into big pieces to form a layer (bed) in the baking pan (This will prevent the chicken getting soggy with the water coming out of the chicken. This is not needed if you have a grilling stand on top of the baking pan)
  • Arrange the chicken pieces one by one on the carrot and celery layer
  • Preheat the oven to 350°
  • Keep the pan inside the oven and bake for 45 minutes
  • Slice the onion vertically and fry it little bit in a pan
  • Sprinkle the fried onion on top of the tandoori chicken
  • Garnish with sliced lemon pieces

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Posted by Sheeba

Spring Onion Chicken

Posted by Sheeba | Labels: ,



Ingredients
  • Chicken - 1 (whole Chicken)
  • Spring Onions - 2 bunch
  • Cumin seeds - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Grated coconut - 1 tsp
  • Chilli powder - 2 tsp
  • Corriander powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Garam masala - 1 tsp
  • Corriander leaves
  • Lemon - ½
  • Oil
  • Salt

Preparation
  • Cut the onion bulbs from spring onions and grind it to a smooth paste.
  • Chop the rest of the green leaves very finely.
  • Add 2 tsp of oil in a pan and when oil is hot add cumin seeds.
  • Then add the grated coconut and stir a little bit and add the ground paste.
  • Now, add turmeric powder and ginger garlic paste.
  • Keep stirring for two minutes and then add chilli powder, corriander powder and salt.
  • Now, add the chicken and chopped spring onions.
  • Cover with a lid and cook for 20 minutes in a low flame.
  • Add corriander leaves, garam masala and the lime juice.
  • Mix well and serve hot.

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Posted by Sheeba

Pineapple Fried Rice

Posted by Sheeba | Labels: , , , ,

This is a very tasty recipe which is both spicy and sweet. This is a very famous Thai dish. It looks so colorful and yummy.


Ingredients
  • Basmathi Rice - 2 cups
  • Pineapple - 1 cup
  • Carrots - 1 cup (chopped)
  • Green Beans - 1 cup (chopped)
  • Eggs - 3
  • Shrimp or Chicken - 1 cup
  • Cashewnuts - 50 g
  • Raisins - 50g
  • Pepper powder - 1 tsp
  • Soy Sauce - 1 tsp
  • Chicken Masala
  • Sugar - 1 tsp
  • Salt - 1 tsp

Preparation
  • Boil the Basmathi Rice and cool it down for 2-3 hrs
  • Take Oil in a pan and add 3 eggs and keep mixing it.
  • Just before it becomes Egg scramble, add shrimp to it.
  • Saute it for 5 mins and add carrots and Beans and saute it until carrots and beans are cooked.
  • Add cashewnuts, raisins, sugar, pepper and salt.
  • Now add pineapple and then soysauce and a little chicken masala.
  • Saute it for 5 to 10 mins and then add cooked rice.
  • Mix for 2 mins and serve hot.

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Posted by Sheeba

Chilli Chicken

Posted by Sheeba | Labels: ,



Ingredients
  • Chicken - 1 Kg (boneless breasts preferred)
  • Kesari powder - ¼ tsp (optional, if you prefer red color)
  • grated ginger - 1 tsp
  • chopped garlic - 3 tsp
  • Chopped onion - 1 cup
  • Green spring onion - ½ cup (chopped)
  • Chilly sauce - 2 tsp
  • Soy sauce - 4 tsp
  • Tomato sauce - 4 tsp
  • Vinegar - 1 tsp
  • Corn flour - 3 tbsp
  • Salt
  • Oil - 1 tbsp

Preparations
  • Marinate the chicken with 1 tsp each of soy, chilli and tomato sauce anad add ginger and garlic to it.
  • Add Kesari powder to it and keep it aside for 30 mins.
  • Heat oil in a pan and add the chicken, sprinkle cornflour and keep stiring.
  • Keep it covered, and cook under low flame for 15 minutes.
  • Increase the heat and add onions and stir very well, till it reaches semi dry consistency.
  • Add chopped green onion and vinegar.
  • Add remaining sauces and mix well.
  • Serve with fried rice.

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Posted by Sheeba

Butter Chicken Masala

Posted by Sheeba | Labels: ,



Ingredients
  • Chicken - ½ Kg  (preferably chicken breasts)
  • Chicken masala - 1 tsp
  • Garam masala - 1 tsp
  • Yoghurt - 4 to 5 tsp (thick)
  • Tomatoes - 2 (blended to smooth paste)
  • Onions - 2 (chopped)
  • Cashew nuts paste - 4 tsp
  • Ginger garlic paste - 1 tsp
  • Chilli powder - 2 tsp
  • Butter - 3 to 4 tsp
  • Salt

Marinate
  • Mix the chicken with chicken masala, garam masala, 3 tsp of yoghurt and salt and set aside for nearly 2 to 3 hours.

Preparation
  • Heat 2 tsp of butter in a pan and fry the marinated chicken. Keep them aside.
  • Take 2 tsp of butter and add onions and ginger garlic paste to it. Fry them until oil separates out.
  • Then add cashewnut paste, tomato paste, chilli powder and let it cook for 15 mins.
  • Add 1 tsp of yoghurt and after 2 mins add the fried chicken pieces and let it cook for 30 to 40 mins so that it becomes very soft and the mixture blends well with chicken.

Butter chicken masala is ready. It could be served with Naan or fried rice.

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Posted by Sheeba

Chicken Tikka

Posted by Sheeba | Labels: ,

Ingredients
  • Chicken breast - 1½ lbs (boneless preferred)
  • Chili powder - 1 tsp
  • Coriander powder - 1 tsp
  • Lime juice - 2 tbsp
  • Garlic pods - 2
  • Grated ginger - 1 tsp
  • Oil - 2 tbsp
  • Yogurt - ½ cup

Preparation
  • Clean chicken and cut into small cubes. Thread onto short skewers.
  • Put skewered chicken into a pan.
  • In a bowl, mix together yogurt, ginger, garlic, chili powder, coriander, salt, lime juice and oil.
  • Pour over skewered chicken and turn to coat completely in marinade.
  • Cover and refrigerate overnight to allow chicken to absorb flavors.
  • Heat grill and place skewered chicken on grill rack and cook 5 to 7 minutes.

Serve hot,garnished with lime slices.

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Posted by Sheeba

Creamy Chicken-Rice Soup

Posted by Sheeba | Labels: , ,

Ingredients
  • Boiled chicken - 1 cup (cut into small pieces)
  • Onion - 1 (finely chopped)
  • Raw rice - ½ cup
  • Celery - ¼ cup (chopped)
  • Butter - 2 tbsp
  • Maida (All purpose flour) - 2 tbsp
  • Water - 2 cups
  • Milk - 2 cups
  • Black pepper powder - as per taste
  • Salt

Preparation
  • Mix celery, chopped onion, rice and water.
  • Cook until rice is cooked well and water evaporates.Keep aside.
  • Mix butter and maida in a bowl and then add 1 cup milk to make a smooth paste.
  • Add the paste to the rice mixture.
  • Put to boil and stir continuously so that no lumps are formed.
  • Add chicken pieces and remaining milk and stir continuously.
  • Add pepper powder and salt.
  • Cook for 5 minutes.Serve hot.

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Posted by Sheeba

Chicken in Coconut Milk

Posted by Sheeba | Labels: , , ,

Ingredients
  • Whole chicken - 1 (cut into small pieces)
  • Thick coconut milk - 1 1/2 cup
  • Light coconut milk - 1 cup
  • Onion - 1 (chopped)
  • Green chillies - 3 (split vertically)
  • Cumin seeds - 1 tbsp
  • Large capsicum - 1
  • Tomatoes - 3 (chopped)
  • Ginger garlic paste - 1 tbsp
  • Boiled eggs - 2 (cut into half)
  • Lemon - 1
  • Salt

Preparation
  • Marinate chicken with ginger and garlic paste for 30 minutes.
  • Then cook them without water until the water that comes off chicken dries.
  • In a pan mix light coconut milk, chicken pieces,onion, chillies, tomatoes, cumin seeds, salt and bring to boil.
  • When milk dries add thick coconut milk and cook into gravy consistency.
  • Season with chopped capsicum and lemon juice.
  • Garnish with egg slices.

Chicken is ready to be served with with rice or parathas.

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Posted by Sheeba

Pepper Chettinad Chicken

Posted by Sheeba | Labels: , ,

Ingredients
  • Chicken - 2 lb
  • Mustard - ½ tsp
  • Cumin Seeds - 1 tsp
  • Cardamom - 5
  • Cloves - 5
  • Bay leaves - 3
  • Cinnamon -1 stick
  • Onion - 2
  • Turmeric - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Green chili - 4
  • Tomato - 4
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Red chili powder - 1 tsp
  • Ground pepper - 1 tbsp
  • Curry leaves
  • Coriander leaves

Preparation:
  • Clean and Cut the Chicken into small pieces.
  • Chop Onion, Coriander Leaves, tomato and Green Chili.
  • Take oil in a pan and heat it. When hot, add Mustard, Cumin seeds.
  • When the mustard splutters, add Cardamom, Cloves, Cinnamon, Bay Leaves and fry for a minute.
  • Add onion, salt a little and saute till onion is golden brown color.
  • Add turmeric, ginger garlic paste and saute for 5 mins.
  • Add Green chili and curry leaves and fry for a minute.
  • Add chopped tomatoes, Chili Powder, Coriander Powder, Cumin Powder.
  • Fry this in a medium heat till oil separates out.
  • Add Chicken, stir well and cover it with lid and cook.
  • Little bit of water can be added to make a gravy.
  • Cook it for 10 more min or till the chicken is cooked well.
  • Add Pepper powder and coriander leaves.

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Posted by Sheeba

Chicken Pakora

Posted by Sheeba | Labels: , ,

Ingredients
  • Chicken - ½ Kg (boneless preferred)
  • Corn flour - 100g
  • Custard powder - 100g
  • Chilli powder - 1 tsp
  • Elaichi powder - 1 tsp
  • Cloves - 1 tsp
  • Salt
  • Oil

Preparation
  • Semi liquid paste of corn flour and custard powder is made by adding water and salt, chilli and elaichi clove powder are added to taste.
  • The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts.
  • Fry the pieces in oil

Your crispy and delicious chicken pakoda is ready.

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Posted by Sheeba

Chicken Biriyani

Posted by Sheeba | Labels: , , ,



Ingredients
  • Chicken - 1 Kg
  • Onions - 3 (chopped)
  • Tomatoes - 3 (chopped)
  • Green chillis - 3
  • Ginger garlic paste - 3 tsp
  • Coconut milk - 1 cup
  • Basmathi Rice - 2 cups
  • Lemon - ½
  • Ghee - 5 tsp
  • Cinnamon - 1 stick
  • Bay leaves - 3
  • Chicken masala - 4 tsp
  • Salt
  • Oil
  • Corriander leaves

Preparations
  • Soak the Basmathi rice in water for 1 hour.
  • In a cooker, add oil and when its heat add cinnamon and bay leaves. 
  • Then add chopped onions and fry for some 10 mins and then add chopped tomatoes and stir well.
  • when the oil separates out, add ginger garlic paste and mix well.
  • Then add 2 tsp of chicken masala and add chicken and add ½ cup water and salt to taste and close the cooker. Wait for 1 whistle.
  • Dry the Basmathi rice. Take a pan, add 2 tsp of ghee and fry the rice for 10 mins
  • Now, add the rice to cooker and add 2½ cups of water, 1 cup coconut milk, 2 tsp of chicken masala, juice from lemon, salt to taste, 2 tsp ghee and corriander leaves and close the cooker.
  • Wait for 2 whistles and switch off.

Biriyani is ready. It can be served well with raitha, chicken curry and chicken 65.

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Posted by Sheeba

Chicken Pulao

Posted by Sheeba | Labels: ,

Ingredients
  • Basmati rice - ¼ Kg
  • Chicken - ½ Kg
  • Onion - 2 (chopped finely)
  • Cloves - 3
  • Cinnamon - 1"
  • Cardamoms - 2
  • Bay leaves- 4
  • Ghee - 4tbsp
  • Corriander leaves (chopped)
  • Cummin seeds - 2 tsp
  • Black pepper - 5
  • Green chillies - 7
  • Garlic pods - 3
  • Ginger - ½"
  • Corriander seeds - 1 tbsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Salt

Preparation
  • Make a paste of Cummin seeds, pepper, Green chillies, Garlic, Ginger, Corriander, Red chilli powder, Turmeric powder and Salt.
  • Wash the rice and soak it for 1/2 hour.
  • Cut chicken into small pieces.
  • Heat oil in a kadai.Fry the onions till golden brown.
  • Add the grounded masala and simmer for 2 minutes.
  • Add cloves, cinnamon, cardamoms, and bay leaves.
  • Fry chicken pieces for 5 minutes.
  • Add rice to it and add water required to cook the rice.Stir well.
  • Let the chicken and rice cook.Once done garnish with corriander leaves.

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Posted by Sheeba
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