Kadai chicken

Kadai Chicken

Ingredients

chicken 1 kg
2 onions thinly sliced
2 tomatoes chopped
1/2  tbsp ginger paste
1/2 tbsp garlic paste
1 green chilli
1 tsp cumin seeds crushed
1 bay leaf
1 tsp garam masala
1/2 tsp ginger powder
1/2 tsp turmeric powder
1 tsp red chilly powder
2 tsp coriander seeds crushed
Ginger strips to garnish 2 tbsp
For marinate
1 onion thinly sliced and fried .
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tsp garam masala
1/2 tsp turmeric
Salt to taste

Method

Wash and pat dry the chicken.
Mix all the ingredients for marinate and keep aside.
Rub masala in chicken well and refrigerate for one hour
Heat oil in the thick kadai.
Add cumin seeds and bay leaf.
Once it starts to splutter add the sliced onion.
Cook the onion till it is pinkish.
Add the ginger and garlic paste and then turmeric, red chilly powder, crushed coriander seeds and garam masala.
Next add tomatoes.
Cook this till the tomatoes get mashed
Add in the chicken and mix well.
Cover with lid and let the chicken cook for 20 minutes at low heat in its own juices.
Cook  till the chicken is cooked through. Garnish with ginger and green chilli strips.

Mughlai Chicken Koftas

Mughlai Chicken Koftas

Ingredients

1/2 kg chicken keema
100 gms chicken liver
½ Tsp of cinnamon powder
Salt to taste
mustard oil
Onions 2 boiled and pasted
1 tbsp ginger-garlic paste
1 tbsp of coriander powder
1 tbsp of red chilli powder
½ cup of tomato puree
½ tsp garam masala powder

Method

Blend cinnamon powder, salt ,chicken keema  and chicken liver to a good mix.

Divide the mix into  equal portions.

Shape them into Flat koftas.

Fry koftas in oil. Keep aside.

Heat oil in a pan.

Add boiled onion paste and cook till onions turn pink.

Add ginger-garlic paste.
Sauté for a minute, then add coriander powder and red chilli powder.
Stir in tomato puree

Cook for few minutes on a high flame, stirring continuously.

Add two cups of water and bring it to a boil.

Add chicken koftas and cook for ten minutes, stirring occasionally.

Add garam masala powder.

Simmer for five minutes.

Serve.

  

Desi Ghee Murgh Handi

Desi ghee Murgh Handi

Ingredients

1 kg Chicken
Onion slices fried 1 cup
crushed fresh red chillies 2
garam masala 2 tsp
Crushed cumin seeds 2 tsp
1 tsp coriander powder
1 tbsp Ginger garlic paste
2 cups curd
red chilli powder 1 tsp
Haldi 1 tsp
Salt to taste
desi ghee 1 big ladle
Cardamom powder 1 tsp

Method

Grind fried onion slices. Make a paste.
In a big bowl. whisk  curd well. Add onion paste and all spices. Red chilli paste. Ginger garlic paste, salt and mix well.
Add chicken pieces and marinade well. Keep for half an hour in refrigerators for flavours to develop
Take handi or some pot with small mouth.
Put ghee and heat over low flame.
Add marinaded chicken. Stir for three mins.
Cover and cook for 45 mins  to 60 mins at very very low heat. Check two three times in between.
Cook till ghee leaves sides.
Make gravy as per your choice.
Finish with sprinkling cardamom powder.

Koftas in cherry sauce

Koftas in cherry sauce

Ingredients:

For koftas

chicken mince 1/2 kg
Fine chopped  One onion.
Chopped garlic 3-4 tsp
fine flour 1 tbsp
Black pepper powder 1/2 tsp
salt
Oil for deep frying
For sauce
Fresh cherries 20
cinnamon  small stick powdered
salt
sugar to taste
Salt
Dry red chillies 2
ginger paste 1 tsp
cloves 1-2
2  onions, sliced and fried and pasted
lemon juice 2 tsp

Method

Mix minced chicken, chopped onion and garlic, Flour, salt n pepper.  Make balls and fry in hot oil till brown.
Pour Fresh cherries (deseeded) into blender and puree until smooth.
Add sugar, ginger, cloves, cinnamon powder ,dry red chillies, salt, fried onions and lemon juice and blend again.
Take a wok add oil , cook cherry puree  and  stir over low heat till oil separates.
Add koftas  to sauce and heat again for 1-2 minutes, gently stirring them to cover with sauce. Serve as dry koftas richly covered in sauce.

BADAMI MURGH

Badami Murgh

 

Ingredients

1 kg chicken ...
2 thinly sliced onion
2 tomatoes chopped
20-30almonds deskinned
Cumin powder 1 tsp
Corriander poeder 1 tsp
Garam masala 1/2 tsp
Red chilli pwdr 1 tsp
Haldi 1/2 tsp
Ginger garlic paste 2 tsp
Salt
Mustard oil 1 ladle.
1 tbspn lime juice.


Method

Marinade chicken in lime juice and ginger garlic paste and salt for 30 mins.

Heat a pan over a medium heat and add the ground almonds and stir fry dry till pink colour


Remove from the heat and add the garam masala, cumin powder, corriander powder and keep aside in a bowl.

In big wok add oil and heat till smokey.

Add onions. Fry till pink. Add tomatoes and cook in medium heat till they soften. Add red chilli powder and turmeric powder and salt to taste .

Remember there is salt in marination too.

Stir for five mins.

Add the marinaded chicken and cook for 3 min, stirring, gradually.

Cook chicken by covering wok till it is 80% done and all water ftom chicken dries up.

Add almond mixture snd cook in low heat till chicken is done.

Serve this with rotis See More

Lahori Chicken Karahi

Lahori Chicken Karahi

Ingredients

1 kg chicken, cut into small pieces
4 tbsp desi ghee
2 tbsp mustard oil
2 tbsp ginger garlic paste
1/2 cup curd
4 tomatoes, grated
1/2 black pepper, freshly ground
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chili powder
salt
1 tsp garam masala
4 green chilies, thinly sliced
handful fresh coriander leaves, chopped

Method

Heat oil  in a  Karahi till smokey
Add desi ghee and ginger garlic paste.
Stir fry and add  chicken in it.
Cook at high heat with constant stirring till chicken becomes whitish in color.
Add  red chili powder, coriander powder, cumin and salt.
Cook for 2 minutes then add 1/2 cup water.
Cover with the lid and cook 10 minutes on medium heat.
Now add tomatoes, black pepper and curd in it.
Cook on high flame till oil leaves sides and chicken is done.
Switch off stove.
Add Garam masala over it. Garnish with  green chilies and fresh coriander leaves.
Lahori Chicken Karahi s ready.

Malai kabab Tikka

Malai Kabab Tikk

Ingredients:

Frozen raw chicken kababs 1 packet
Fried onion paste 3 tbsp
Tomato puree (cooked) 2 tsp
Full fat cream 1/2 cup
3/4cup Curd
Garlic minced 4-5 cloves
Ginger grated 1"
Red chilli flakes 1 /2 tsp
Black pepper pwdr 1 tsp
Salt
Butter melted 1 ladle

Method

-Defrost kababs
Cut in desired size pieces.  In a kadai ,add 2tsp butter,shallow fry the chicken kababs till golden brown at a very low heat.  keep aside.
In a mixing bowl, add cream, , garlic , ginger, salt n red chilli and black pepper pwdr.
Beat everything well with fork.  Add sauteed kababs pieces and rest of melted butter.
Mix well in marination.
Keep bowl for one hour .
Take another wok  and put over low flame and add the marinated kababs .
Cook  for 10 mins.
Now mix in onion paste. Add tomato puree.  And cook for another two three mins.

Corriander Chicken Sukha

Corriander Chicken Sukha

 Ingredients

Chicken- 800gm ...
Coriander leaves chopped - a bunch
Salt
red chilli powder 1 tsp
Ginger garlic paste- 2tblsp
Oil -3-4 tblsp
Cumin seeds- 1tsp

For masala :

5 fresh redchillies
Tamarind pulp 1tsp
Coriander seeds- 1tblsp
Jeera- 1 tblsp
cinnamon
2 cloves
elaichi- 3 pcs
peppercorns- 5-6 pcs
garlic flakes- 8-10
ginger 1” long piece
turmeric powder- 1tsp
garam masala powder- 1tsp

Method:

Marinate chicken with salt,ginger garlic paste.

Keep aside for ½ an hour.

Grind all the above masala ingredients & make a smooth paste.

Grind the coriander leaves to a smooth paste.

Heat oil in a kadai. add cumin seeds.

Add the marinated chicken & the above grinded masla paste and red chilli powder.

Stir & sauté for 5 min.

Add 1 cup of water to the gravy & let the curry boils.

Cover the lid . let the chickens cook for 15-20 min till tender.

Then add the coriander paste and stir till a sukha gravy consistency reached.

Switchoff flame and let the curry stands for half an hour before serving.

Teekha Murg Masala

Teekha Murg masala

Ingredients

Chicken 1 kg
Curd 1 cup
Oil ½ cup
dry red chilies 3 crushed
Onion 1 cup finely chopped
Garlic paste 1 tbsp
Ginger paste 2 tbsp
Green chilies 2 chopped
Coriander powder 1 tsp
Chili powder 1 tsp heaped
Tomatoes 2 grated
Kasori methi 1 tbsp
Garam masala 1tsp
1 tsp

Method

Marinade chicken with yogurt and salt for 30 minutes.
Heat oil , crushed red chilies chopped onion, fry till onion become pink.
Add  ginger garlic  paste with chopped green chilies, chili powder, coriander and grated  tomatoes, fry well till oils separates
A dd chicken with 1 cup water, cover and cook till chicken done, lastly add kasori methi, garam masala, serve garnished with coriander leaves.

Burmease Chicken Curry

Burmease Chicken Curry

Ingredients

1kg chicken
2 tsp corriander powder
1  tsp fresh grounded turmeric
4 tbsp  vegetable oil
1 tsp red chilli powder
2 tsp sweet paprika
2 onions ( chopped)
4 garlic cloves ( chopped)
1 " ginger chopped
1/2 cup tomato puree
2 tbsp fish sauce

Method

Sprinkle corriander powder, salt and grounded turmeric over the chicken and set aside.
In a blender  blend onions, garlic, paprika, chilli powder and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
Add the chicken and turn up the heat stirring for another few minutes.
Add the tomatoes puree and stir for a further 5 minutes. Add 2 cups of warm water n  fish sauce.
Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very gently simmer for at least 45 minutes until the chicken is very tender.
Remove the lid and simmer for a further 15 minutes to reduce the sauce as per your choice.
pls add salt carefully as we are adding fiah sauce to the curry.