Chicken masala recipe

Chicken masala recipe
Description
A thick gravy spicy dish for rice and chapati
Ingredients
Chicken- 1.5kgOnion- 4 largeTomato- 2Ginger grated - 2tspGarlic minced 12 clovesGreen chilli- 4 slitCoriander powder - 4tbspChilli powder - 2tbspPepper powder - 1tspGaram masala - 1tbspClove - 4Cinnamon - 1inch stickCardomom - 5Sauf - 1tspSaltCurry leaves
Preparation
Cut the chicken into small pieces. Pat dry and marinate with a lettle salt and turmeric. In a shallow vessel put some oil and heat. When hot add 1 tsp of fennel(sauf), cloves, cardomom and cinnammon. When fry add the thinly slices onion and fry till brown. Add ginger, garlic and green chillies and fry. Add the diced tomatoes and fry till dry. Now add chilli powder, coriander powder and garam masala and fry till oil starts seperating. Now add the chicken pieces and salt and fry till the masala coats on it. Now add the pepper powder and cook covered on low flame. Check after 10 minutes. Water must have come out of the chicken. Give the curry a stir. If you need more gravy add water at this stage. Cook uncovered until the chicken is properly cooked. Garnish with curry leaves.
Tips
1. You can add some thick coconut milk to this curry if you need more gravy. But do not boil after that.

Chilli chicken recipe

Chilli chicken recipe
Description
This is a dish made out of small pieces of chicken or shredded boiled chicken, and it can also be used to stuff parathas, with a dish name called (muthabak).
Ingredients
chicken boiled and shredded - 500 gramsonion sliced - 2 nosturmeric powder - a pinchchilly powder - 1/2 tspn or to tastecoriander powder - a pinchjeera powder - a pinchfennel (sauf) powder - 1/4 tspngaram masala powder - 1/4 tspngreen chillies - chopped as per ur tastecurry leaves - littlecoriander leaves chopped a littlesalt to tasteoil - 4 tspnorange food colour - till the dish is orange.
Preparation
Boil and shred chicken, along with little salt, pepper, ginger and garlic paste and whole spices a little keep aside.The heat oil in a heavy pan, and fry the onions till light brown in colour, then add curry leaves, sprinkle water to avoid burning, then add all the powder masala and fry for few minutes till u get a nice colour, add the shredded chicken, with salt to taste and food colour and coriander leaves, keep stirring . No need to add lots of water but just sprinkle water and cook on a low flame. Remove when its dry.U can eat this with parathas, or use it as a stuffing which will be featured soon.
Tips
Add little food colour at a time, so that the dish looks orange not red in colour, U can add green chillies and chilly powder as per ur desire for spicy food.

Capsicum Butter Chicken recipe

Capsicum Butter Chicken recipe
Ingredients
1kg chicken1/4kg capsicum6-7 medium sized onions100g butter50g cream1tbsp each of ginger- garlic paste, chilli powder1 cube cheesefinely cut coriandersalt to taste.
Preparation
Wash chicken pieces well and garnish with ginger-garlic paste. Keep it in a freezer for two hours. Cut onions finely and fry them in butter. When onions becomes brown add marinated chicken to it and add red chilli powder, salt and stir well. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate. This water will make the chicken tender. After 10 minutes remove the chicken from plate. Add cream and finely cut capsicum and stir chicken. Again cover it with a plate till all the water evaporates. Serve it hot and garnish with cheese and finely cut coriander leaves.

Chicken Briyani recipe

Chicken Briyani recipe
Ingredients
1 3/16 kg Chicken pieces ,5 T Ghee,2 T Blanched almonds, 2 T Sultanas, 4 sm Potatoes, peeled & halved ,2 lg Onions, finely chopped,5 Cloves garlic(finely Chopped),1 T Finely chopped fresh ginger, 1/2 ts Chilli powder ,1/2 ts Ground black pepper ,1/2 ts Ground turmeric,1 ts Ground cumin ,1 ts Salt ,2 md Tomatoes, peeled & chopped ,2 T Yoghurt , 2 T Chopped mint leaves 1/2 ts Ground cardamom ,2 Inch cinnamon stick.
--------------------------------BRIYANI RICE--------------------------------
500 g Basmati rice,2 1/2 T Ghee,1 lg Onion, finely chopped, A good pinch powdered ,Saffron or saffron strands ,5 Cardamom pods, 3 Whole cloves,1 Inch cinnamon stick, 1/2 ts Ginger powder , 2 T Rose water or rose essence 1 1/2 ts Salt ,4 c Strong chicken stock
Preparation
Chicken Savoury: Heat half the ghee in a small frying pan, fry almonds until golden, drain. Fry sultanas a few seconds and set aside. Fry peeled and halved potatoes until brown, drain and reserve. Pour any ghee left in pan into a large saucepan, add remaining ghee and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until tomato is cooked to a pulp. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.) When mixture is thick and smooth, add chicken pieces and stir well to coat them with spice mixture. Cover and cook over very low heat until chicken is tender, approx. 35-45 minutes. There should be only a little very thick gravy left when chicken is cooked. If necessary cook uncovered for a few minutes to reduce gravy. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Heat ghee and fry onion until golden. Add saffron, cardamom, cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice is coated with the ghee. Add rose water or essence and salt to hot stock, pour over rice mixture and stir well. Add chicken savoury and potatoes and gently mix into rice. Bring to boil. Cover saucepan tightly, turn heat to a very low and steam for 20 minutes. DO NOT lift lid or stir while cooking. Spoon briyani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately.

Chicken Tandoori recipes

Chicken Thandoori recipe
Ingredients
Chicken: 1 kg, Cloves: 12, Onion: 1, Ginger: 1 inch-piece, Yoghurt : 3 tb sp, Vinegar : 2 tb sp, Chilly powder: 2 tsp, Coriander : ½ tsp, Cumin: 1 tsp, Salt [required], Curry powder: 1 tsp, Lemon : 1
Preparation
Grind onion, garlic, ginger to a paste. Squeeze out its juice and throw residue away. Clean the chicken thoroughly and make three or four shallow cuts on either side. In a large plate beat the yogurt. In to this add the coriander and cumin powder, the onion- garlic, Ginger juice, the vinegar and the juice of the Lemon, with the back of a spoon blend this mixture well to form a smooth, thin paste. Apply into the chicken, rubbing carefully with a spoon. Allow the chicken to marinate for 4 hours in the refrigerator. Skewer the chicken, tie its legs to the skewer and place in oven. Allow it to cook for 20 minutes until it turns golden brown colour. Just before removing it pour one spoon hot fat over the Tandoori chicken. Set it alight and sprinkle with Indian curry powder. Garnish with raw onion rings and mint leaves. Serve immediately.

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