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 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.

Chicken Tikka

INGREDIENTS:

1 kg chicken (breast or leg pieces)

For Marination:

1 cup yoghurt
2 tbsps ginger paste
3 tbsps garlic paste
1 tbsps garam masala
1 tsp zeera powder
1/2 tsp black pepper powder
2 dry red chillies
3 tbsps Lemon juice
1/2 tsp food color orange
to sprinkle cooking oil (for shine)
Salt to taste

Method:

Mix all the ingrdeidients for marination to a smooth paste.
Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken onto skewers and keep ready.

Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.

For shine brush with some cooking oil.

serve hot with Naans, raw onion rings, tomato, cucumber & lemon pieces.

Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala: Make a small bowl out of aluminum foil

and place on top of the cooked Chiken Tikka Masala. Now burn a golf ball-sized lump of coal till red hot. Place this piece of

coal in the foil 'bowl' and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka and serve.

Sprinkle lemon juice at serving time.

Pickled Chicken

Ingredients:-

Chicken 1 kg
Cooking oil 1/2 Cup
Cumin (jeera) seeds (roasted & crushed) 1 TBsp
Sabit Dhania (roasted & crushed) 1 TBsp
Garlic, Ginger paste 2 tsp
Lemon juice 1-2 tbs
Mustard (sarson) seeds 4 tsp
Nigella (kalonji) 1/4 tsp
Red chilli powder 1 tsp
Salt to taste
Turmeric (haldi) powder ½ tsp
Tomato puri 1 Cup
Salt to taste
Garam Masala powder 1/2 tsp
Green Chillies whole 4-5
Zeera powder 1/2 tsp

Method:-

In a pan fry ginger garlic paste in oil. Make it soft. Add Chicken. Fry. Add Tomato puri, salt, red chillies powder & haldi powder. Cover lid & cook till tender. sprinkle garam masal powder & zeera powder.

For Achari Mixture:-

Roast zeera powder & dhania powder & crush them. Add mustard seeds, asafoetida, little salt & lemon juice. Mix it & put it in green chillies with a cut lengthwise. Fry these green chillies in little oi l.

Put the left over acahri mixtutre in chicken curry.

At serving time pour the green chillies fried with little oil.

Not:- This Curry is more tasty the next day.

Time: Preparation: 30 minutes, Cooking: 1 hour

Serve with naan or paratha.

Garnish with corriander leaves & ginger slices.