Chicken Karahi

Ingredients:-

Chicken 1 (1-1/2 Kg)

Onion chopped 3

Tomatoes 8

Ginger Garlic paste 1 Table spoon

Salt 1-1/2 teaspoon

Red Chillies 1 teaspoon

Turmeric 1/4 teaspoon

Dhania powder 1/2 teaspoon

Black pepper 1/2 teaspoon

Green Chillies whole 4

Cooking Oil 3 or 4 desert spoon

Method:-

Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

Serve hot with Naan or Chapati.

Chicken Pizza

For Dough Ingredients:-

Maida 2 Cups
Yeast 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
Oil 2 TBsp
Milk 3/4 Cup

For Topping:-

Chicken boiled & shredded 1/2-1 Cup
Tomatoes 2 cut into cubes
Capsicum 1 cut into cubes
Onion 1 chopped
Pickled Black Olives 6-8 cut into halves
Salt to taste
Red Chillies powder 1/2 tsp
Green Chillies 2 chopped
Ketchup to taste
Pizza Sauce to taste
Black Pepper to taste
Mozzarella Cheese to taste

Method:-

Take luke warm milk, mix sugar & yeast. Cover it for 15 minutes.
Mix Maida, salt, oil & yeast mixture. Knead the dough well. Cover it for 2 hours.
In a pan take 1 TBsp , saute onion, then add tomatoes, chicken, salt, red chillies powder. Cook little. Then add capsicum, green chillies, black pepper. mix & cook little.
Roll the dough on pizza pan. Spread pizza sauce, then spread the above chicken mixture. Sprinkle olives, tomato ketchup, cheese & black pepper.
Put it in the preheated oven for 10-12 minutes, until it is done.
Serve hot with tomato ketchup.

Chicken Chopsway

Ingredients:-

Chicken boneless Julian strips 500 gms

Brown Sugar 2tsp
Salt to taste
Soya Sauce 4 TBsp
Chicken Stock 2 Cup
Sesame oil 1TBsp
Onion thick slices 2
Garlic cloves chopped 2
Bean Sprouts 1-2 Cup
Cornflour to make it thick
Black pepper 1/4 tsp

Method:-

Take chicken in a bowl. Mix brown sugar, soya sauce well & put it aside.

In a pan take 2 TBsp oil. Saute chicken. When chicken is tender add onion, garlic & fry.
Add chicken stock, sesame oil, cornflour disolved in water. Mix bean sprouts & put the flame off, as bean sprouts should be crispy. Sprinkle black pepper. Take out in a dish.

Serve with boiled rice & corn crakers i.e. papar.

Chicken Manchurian

Ingredients:-

Chicken boneless cubes 300 gms
Corn flour 1-1/2 tsp
Sugar 2 tsp
White pepper 2 pinch
Egg 1
Garlic thinly chopped 2
chillie sauce 1 TBsp
Soya Sauce 1 tsp
White vinegar 1-1/2 TBsp
Tomato ketchup 2 TBsp
Green Chillies chopped 2 & 2
Green onion chopped 1 & 1
Chicken Stock optional
Red chillie flakes 1/2 tsp
Salt to taste

To Serve with:-
Noodles boiled 1 Cup
Corn Craker (Papar) fried

Method:-

Mix chicken, cornflour, sugar, white pepper, egg & put it aside for 15 minutes.

Deep fry the marinated chicken to golden on low heat & take out in a plate.

In another pan add fried chicken, garlic, green chillies, green onion, tomato ketchup, chillie sauce, vinegar & mix chicken stock. Add cornflour dissolved in little water gradually, according to the thickness you like. Add red chillies flakes, salt & mix. It is ready to serve.

Serve with noodles & corn crackers.

For noodles take 2 TBsp oil in a pan. Saute garlic, green onion, green chillies & mix boiled noodles, white vineger. Mix & take out in a bowl.

Chicken Makhani

Ingredients:-

700gms whole chicken

For the marinade:-

to taste salt
2-1/2 tsp red chilli powder
1 cup yoghurt
2 lemon juice
2tbsp ginger/garlic paste
1 TBsp zeera powder


For the gravy:-

50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream

Method:-

Make slits on the chicken. Rub marinade all over it and keep aside for at least 15 minutes. Put it on the skewer and grill for 15 minutes. Let it rest for 10 minutes and then grill again for 10 minutes. Cut into small pieces and keep aside.

To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.

Add khoya and cashew paste. Stir in remaining ingredients except cream and cook for 20 minutes. Stir in cream on low heat to make thick gravy. Add chicken and cook for 10 minutes.

Serve with Nan or boiled rice.