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CHICKEN RECIPES

CHICKEN RECIPES


Chicken Green Fry ::


Main Ingredients -


1)Chicken -1/2 kg
2)Coriander -150 gms
3)Pepper Powder -1 1/2 spoon
4)Garlic -one full
5)Salt
6)Oil
7)Haldi -1/4 Spoon.
8)Onion -1small
9)Green Chillies - 3-4

Method :


First boil the chicken, next make a paste of coriander, pepper powder, garlic.

Now heat oil in kadai, put onion, fry fr few minutes, then add coriander paste,haldi, salt, green chillies and Chicken.

Now add chicken stock and mix well. Within 10 - 15 minutes chicken Green Fry is Ready.u cn eat with chapathi or poori and of course with rice.


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Chicken Fingers Recipe 


Main Ingredients:-


500gm boneless chicken cut into long strips
1 tablespoon ginger garlic paste
2 tablespoon all purpose flour
Salt to taste
1/2 tablespoon red chilly powder
1/2 teaspoon garam masala powder
2 tablespoon lemon juice
2 beaten eggs in bowl
1 1/2 cup breadcrumbs
Oil for deep fry

Method


Marinate chicken with ginger, garlic paste, salt, redchilly powder, garam masala powder, lemon
Keep aside for half an hour

Mix all purpose flour in marinated chicken

Heat oil in wok

Take 1 by 1 chicken strip dip it in beaten eggs

Apply breadcrumbs on it

Fry chicken fingers in heated oil on medium flame

Serve with tomato ketchup


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Chicken kabab recipe


Main Ingredients

250gm minced chicken
1 finely chopped onion
Salt to taste
Ginger garlic paste
1 green chilly slit
1 teaspoon red chilly powder
1 tablespoon coriander powder
1/2 teaspoon garam masala powder
1 teaspoon chat masala
1 tablespoon fresh chopped coriander leaves
Oil for shallow fry

Method


Mix all ingredients well

Keep in refrigerator for 2 3 hours

Wet your palm with water

Take small balls and flatten in between of palm

Heat oil on tawa and put all kababs in heated oil and cook kababs well from both sides

Garnish with curd mint chutny

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Spicy Chicken(thick gravy) - SABA
Ingredients
1/2 kg chicken in medium pieces
1 tablespoon ginger garli paste
3 large onion thinly sliced
2 large tomatoes chopped
Salt to taste
1 teaspoon red chilly powder
1 tablespoon coriander powder
1 teaspoon garam masala
1/2 teaspoon black pepper powder
1 tablespoon Everest chicken masala
2 green cardamom
4 cloves
2 stick of Cinnamon
2 bay leaf
5 6 black pepper
1 cup water
1/2 cup oil
Fresh coriander leaves for garnishing
Method
Mainate chicken with turmeric, salt, ginger n garlic paste, keep aside for half an hour
Heat oil add akkha masala splutter
Add onion n cook on lower medium flame
till it turn in dark brown
Add tomatoes n all spices powder, mix it well
Add marinated chicken n water n stir it 2 minutes
Cover the lid and cook chicken on low flame for 20minutes in between keep stirring atleast twice n sprinkle black pepper powder
Switch off the gas n garnish with coriander leaves

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Chicken in KFC Style Recipe:-

Main Ingredients

Marination


1/2kg chicken (washed)
1 tablespoon ginger garlic paste
Salt to taste
1 teaspoon red chilly powder
1 tablespoon coriander powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1 lemon juice
2 tablespoon all purpose flour(maida)

For coating


2 beaten eggs
2 cups breadcrumbs
Oil for deep fry


Method


Marinate chicken for four hour n keep in refrigerator
Heat oil, take marinate chicken of 1 piece
Dip it in beaten egg n cover it with breadcrumbs and put it in heated oil n deep fry on lower medium flame

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Soya Chicken Fry



Mian Ingredients

4 whole chicken legs
4 tablespoon dark soya sauce
2 teaspoon black pepper powder
Little salt
1/2 cup oil or as per required

 Method 


Slit all chicken n marinate with soya sauce, black pepper powder n salt, keep aside for 30minutes

Take a pan add oil on a high flame n oil start smoking add chicken n cook again on high flame for 5minutes both side

Now medium flame and cover with lid for 5minute

Now remove lid again cook on medium flame in between sprinkle or spray water otherwise it will burn

After chicken turn crispy it will be ready to serve

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Chicken Dum Biryani Recipe



Mian Ingredients


1 kg chicken in medium pieces
1 kg basmati rice boiled(add little salt n do not overcooked the rice)
6 onions sliced
5 tomatoes chopped
4green chilly chopped
1 table spoon garlic paste
1 table spoon ginger paste
1 cup curd
Salt to taste
1 tablespoon red chilly powder
1 table spoon coriander powder
1/2 tea spoon garam masala powder
1 table spoon Everest chicken masala
1 table spoon Everest shahi biryani masala
1/2 tea spoon kewda
1 tea spoon gulab water
1 pinch of kesar food colour
3 table spoon milk
8 10 kaju fried
1 onion sliced fried
1 cup oil for cooking

Method 


Marinate chicken with salt, red chilly powder, coriander powder, garam masala powder, everest chicken masala n keep it in refrigerator overnight

Take large deep wok heat oil n add onions saute on low flame till onions colour get light golden

Add ginger n garlic paste n saute

Add chopped tomatoes n saute till all the mixture have to turn into paste it will take half n hour

Now add everest shahi biryani masala n saute for 2min on low flame

Add curd n marinated chicken mix well n cover with lid n cook chicken till oil come on the top of masala n chicken get cooked well it will take 45minutes

Now take boiled rice n spread all rice on the masala

Now take milk in cup n mix kewda n gulab water in it n pour it on the rice all the side
Cover it with vid n

Remove wok from gas, keep tawa on gas n heat it, now keep wok on the tawa n cook biryani for 15 20minutes on low flame

Garnish it with kaju n fried onions

Enjoy chicken sum biryani with mix veg raita

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Chicken lollypop



Main Ingredients:-

Chicken lollypop 1/2 kg (washed)
1 cup all purpose flour(maida)
Salt to taste
1tea spoon red chilly powder
1/2 teaspoon Ajinomoto
1/2 teaspoon ginger garlic paste
1 pinch orange red colour
Oil for deep fry

Method 


Mix all ingredients n keep aside or refrigerate it for half an hour

Heat oil in wok n put 1 by 1 lollypop in heated oil n deep fry all lollypop

Take out n keep it on absorbing paper Sprinkle some chaat masala n have it with any chilly sauce
Ready to eat


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CHICKEN FRIED RICE 


Main Ingredients


2 cup basmati rice 95% boiled(do not over cooked the rice)
1 cup plain fried cube sized boneless chicken pieces
2 eggs
1teaspn ginger garlic chopped if u don't like chopped u can use in paste
2green chilly chopped
1 capsicum sliced
1teaspn Ajinomoto
Salt 1/4 teaspn
1table spoon soya sauce
1 tea spoon vinegar
1/2 cup Spring onion
1/2 cup oil

Method

First take wok n boil basmati rice add little salt n 1 tea spoon cooking oil(do not over cooked the rice n don't keep it on steam) check rice have cooked 95% after that strain extra water from rice n shift rice on tray

Take wok heat oil n add eggs in it n stir for 2min on medium flame

Add chicken, ginger, garlic n green chilly cook for 2 minute on low flame

Add capsicum n saute for 2min

Now add salt remember u already added salt in rice while boiling,

Add Ajinomoto, soya sauce and vinegar stir it and

put boiled rice in mixture n mix well n cook for 3 min on medium flame n keep stirring while cooking fried rice(mixture have to cover rice well)

Add spring onion

Switch off flame

Serve n enjoy

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Chicken Crisp Recipe


Boneless chicken 1/2kg(washed n clean)
1 table spoon Ginger garlic paste
Salt to taste
1tea spoon red chilly powder
1teaspn coriander powder
1/2 tea spoon garam masala powder
1 tea spoon chicken masala powder
1 lemon juice
1 cup All purpose flour
1 table spoon cornflour
1/2 litre oil for fry
Chat masala for sprinkle

Method 


Marinate chicken with salt, redchilly powder, coriander powder, garam masala, chicken masala, ginger garlic paste, 1lemon juice keep it in refrigerator for an hour

Make batter maida cornflour 1pinch salt not more then 1pinch (salt already used in marination)

Heat oil and take marinated chicken pieces dip in batter 1 by 1 n deep fry in all chicken in heated oil on medium flame

When its done take out chicken crisp n keep it on absorbing paper

Sprinkle little chat masala on it

Ready to serve

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Chicken Gravy for chapathies 


Main Ingredients:


Chicken - 1 kg (cut into small pieces)
Desi Ghee - 4 tbsp
Onions - 4 medium sized and thinly sliced
Garlic Paste - 3 tbsp
Ginger Paste - 3 tbsp
Red Chili Powder - 3 tbsp
Coriander Powder - 2 tbsp
Cumin Powder - 1 tbsp
Turmeric Powder - 1 tsp
curd - 1 cup whisked
Kasoori Methi - 2 tsp
Garam Masala - 1 tsp
Salt as per taste

Method:


1. Heat ghee in a heavy bottom pan, fry the sliced onions till they get crisp golden brown; take out 3/4th of the fried onions and crush them when they get cool crush them.

2. In the same ghee add the ginger & garlic paste and all the dry spices with 4 tbsp water and fry the masala.

3. Add the chicken and bhunno on medium heat till it gets a nice golden brown color.

4. Add the whisked curd, kasoori methi and fry and stir  till the ghee starts leaving the sides.

5. Add the remaining fried onions and 2.5 cups of boiling water and mix well. Cover and simmer till chicken is tender and desired quantity of gravy remains.

6. Serve with chapati and rice.

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Butter chicken




Main Ingredients

•Chicken 800 grams
•Lemon juice 1 tablespoon
•Kashmiri red chilli powder 1 teaspoon
•Salt to taste
•Butter 2 tablespoons
•For marinade
•Yogurt 1 cup
•Salt to taste
•Garlic paste 1/2 teaspoon
•Garam masala powder 1/2 teaspoon
•Kashmiri red chilli powder 1 teaspoon
•Ginger paste 2 tablespoons
•Lemon juice 2 tablespoons
•Mustard oil 2 tablespoons


•FOR MAKHNI GRAVY


•Butter 50 grams
•Ginger paste 1 tablespoon
•Green chillies,chopped 4-5
•Red chilli powder 1 tablespoon
•Salt to taste
•Dry fenugreek leaves (kasuri methi) 1/2 teaspoon
•Whole garam masala 1 tablespoon
•Garlic paste 1 tablespoon
•Tomato puree 400 grams
•Garam masala powder 1/2 teaspoon
•Honey 2 tablespoons
•Cream 1 cup

Method


Make incisions with a sharp knife on breast and leg pieces of the chicken.

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

Apply this marinade to the chicken pieces and refrigerate for three to four hours.

Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done.

Baste it with butter and cook for another two minutes.

Remove and set aside.
Heat butter in a pan.
Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes,

add ginger-garlic paste and chopped green chillies.
Cook for two minutes.

 Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
 Bring to a boil. Reduce heat and simmer for ten minutes.

Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.

Serve hot with naan or parantha

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Chicken Pakora!!


Main Ingredients :


1. Chicken(skinless
and boneless) -1lb
2. Salt - to taste
3. All purpose flour - 1 cup
4. Rice flour - 2 tablespoons
5. Corn flour - 2
tablespoons
6. Food color - a
pinch (optional)
7. chillipowder - 1
teaspoon /per
taste
8. Egg - 1
To grind:
1. Ginger garlic
paste - 1 tablespoon
2. Onion - 1/2 chopped roughly
3. Green chillies - 2
4. Cilantro - 1/2 cup
5. Dhania seeds - 2 teaspoons

Method:


1. Clean the chicken and cut
them into bite size
pieces and set it
aside.
2. Grind the ingredients under
the "to grind" section into a coarse mixture.
3. Add this ground
mixture to the chicken and give it
a quick mix.
4. Then add salt,
chilli powder and
food color. add the
flours little by
little. Spray water
if needed and mix
it with the rest of
the ingredients.
5. Make sure the
batter coats the
chicken pieces evenly. The batter
should not be too
thick or very thin.
6. Whisk an egg
and add it to the
battered chicken. Set it aside for 30
mins.
7. Deep fry till it
turns reddish
brown.
Serve it with tea

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Dry Chili Chicken!! 


Main Ingredients:


500gm boneless chicken pieces, cut into small cubes
1 onion, cut into cubes
1/2 of a green capsicum / bell pepper, cut into cubes
1 tbsp soya sauce
1/4 tsp white vinegar
1 tbsp green chilli sauce
1 tsp freshly ground black pepper
2-3 green chillies, slit (we used the large red chillies that have lesser heat)
1 tsp dry red chilli flakes (optional)
1 tbsp minced garlic
1 tbsp cornflour
1 tbsp all purpose flour or maida
1 egg (optional)
Salt to taste
A pinch of sugar (optional)
Oil
Spring onions for garnish:

Method 


1. Marinate the chicken in 1/2 tbsp soya sauce, egg, salt, pepper, flour, cornflour, half the garlic and half the green chilli sauce for atleast 30 mins. Leave it for an hour or two if you have the time.

2. Heat a shallow pan with about 1/4 cup oil and lightly fry the chicken pieces until golden brown. Set aside.

3. In the remaining oil, add chopped garlic and the chillies and flakes and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (2-3 mins). Add vinegar and mix well. Top off with the fried chicken and the remaining quantities of ingredients used to marinate (1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce, salt, sugar, and pepper).

4. Stir all the ingredients until well combined and fry for another 3-4 mins. Garnish with some chopped spring onions and serve hot

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Shanwari Chicken Karahi 


Deep Fried Chicken With Some Spices You Can Make Great And Awesome Taste

Main Ingredients


>Chicken Small Pieces 1 Kg
>Oil 1 Cup ( I Use Sarson Ka Tail )
>Crushed Garlic 5 Cloves
>Ginger/Garlic Paste 2 Tbs
>Tomatoes Larg 2 Thin Slices
>Zeera Crushed 1 Tbs
>Crushed Chillie 1 Tbs
>Black Pepper 1 Tsp
>Garam Masala 1 Tsp
>Methi 1 Tsp

For Garnishing



>Ginger Thin Slice
>Green Chillies
>Dhaniya

Method 


>Add Oil In Karahi
>Add Chicken Pieces
>Fry In Crushed Garlic Till Golden
>Add Ginger/Garlic Paste
>Add All Dry Spices
>Mix Well
Leav It On High Flame 5 Minutes
Again Stir On High Flame 1 Minute
Keep 1/2 Cut Green Chillies on Top Of Chicken And Slow Down The Flame For About 5 Minutes

SHANWARI CHICKEN KARAHI


Is Ready
Garnish With Ginger and Dhaniya
Serv In Same Karahi
With Nan And Zeera Raita

Regards
Chef  Mohan

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CHICKEN TIKKA MASALA RECIPE

(In Oven )

Main Ingredients


Part A:


2 lbs. boneless chicken breast

1/4 cup yogurt

3 tsp minced ginger

3 tsp crushed garlic1/4 tsp

white pepper1/4 tsp

 cumin powder1/4 tsp

 mace1/4 tsp

nutmeg1/4 tsp green cardamom powder

1/4 tsp chili powder

1/4 tsp turmeric

3 tbsp lemon juice

4 tbsp vegetable oilMelted margarine (for basting)


Part B:


5 oz. tomato paste

10 oz. tomato puree

2 lbs. tomatoes, chopped

2 tsp ginger paste

2 tsp garlic paste

2 tsp green chilies

1 tbsp red chili powder

2 tsp cloves

8 green cardamoms

Salt To Taste

green peas (fresh or frozen)

3 tbsp butter

2/3 cup cream

1 tsp fenugreek

2 tsp ginger, julienned

sugar to taste

few sprigs of green coriander


METHOD 



Whisk all of the ingredients in Part A together in a large bowl.

Add the chicken breast, cut into 2 inch cubes.Marinate overnight in the refrigerator.

Preheat oven to 350º F.Bake the chicken for 8 minutes,

Basting with margarine or Ghee or clarified butter (Dalda /vasapathi)  twice.

Drain excess marinade and bake for another 2 minutes.

While doing this, make the sauce in Part B

.Deseed and chop green chilies

.Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

 Add ginger and garlicpaste, green chilies, red chili powder, cloves, cardamoms, and salt.

 Cook over low heat until reduced to a thick sauce.

Strain through a strainer and bring to a boil.

Add butter and cream. Stir.If the chicken tikka marsala sauce tastes sour,

Add sugar to taste.

Add fenugreek and ginger juliennes, stir,

and serve with chopped green coriander

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CHICKEN SPRING ROLL


Main Ingradients 


• ½ kg boneless Chicken
• 1 large Potato (chopped)
• 1 Onion (chopped)
• 2 Carrots (chopped)
• 15 Beans (chopped)
• 4 leaves of Cabbage (chopped)
• 2 Green Chilies
• 1 tbsp Chilly Powder
• 1 tbsp Pepper Powder
• 1 tbsp Chicken Masala
• ½ cup Oil
• 10 Spring Roll Pastry Wrappers
• Salt (to taste)

Methods:


1.slice chicken into small piece
2.mix with chilly powder, peeper powder & salt . Marinate for 1/2 hour.
3.heat oil in a pan & fry the chicken pieces . Remove & keep aside.
4.heat 4 tbsp. oil in a saucepan & fry potatoes , carrots, beans , cabbage , onion & green chillies . Flavour with salt & stir for 5 minutes.
5. stir in chicken masala & fried chicken.
6.cook for another 5 minutes.
7.stuff the pastery wrappers with the chicken mixture.
8.heat oil in a frying oan & fry the rolls until golden on all sides.
9. serve hot with your favourite sauce