Chicken Recipes

Quick Chicken Curry

Fry 2 large onions and once golden brown add 1kg of cut chicken and continue frying on a slow flame till a good aroma arises. Meanwhile, blend 2 tbsp coriander seeds, 1 tsp jeera, 4 pepper corns, ¼ tsp garam masala, 1 tsp salt, 1 tsp chili powder, ½ tsp haldi powder, 2 tbsp tomato paste, 1 tsp ginger garlic paste, 1 cut onion, 15 whole cashew nuts. Once the chicken is cooked, add the masala and simmer for a while before serving.

Tandoori chicken

Blend well the following 1 chopped onion, 200ml of thick curd, 7g of garam masala, 3 dried chilies, a pinch of red colour, 2 tbsp coriander seeds, juice of 1 lemon, half tsp ginger garlic paste and 2 tsp salt. Add this marinade to washed and 1 kg drip dried chicken. Marinate for 4 hours in a fridge, and then pack and freeze. Fry either in OTG or frying pan in a low flame. Bon appetite!

Tomato chicken preparation - Very versatile !

Place the cloves of 3 garlics in 5 tbsp of oil for 10 minutes. The garlics will impart a lovely taste into the oil. Now fry them on a low flame to avoid the garlics from burning. Add and fry 5 diced onions. Now add 1½ kg of well blended tomaotes. Once it is boiled and a little thick, add 2 tsp pepper powder, 2 tsp oregano, 2 tsp basil (dry tulsi leaves) and a pinch of ajinomoto (optional). Once it simmers, add 1 kg of shredded chicken and 3 finely chopped chillies. Simmer for 10 minutes.
This preparation may be used as a pizza topping, as a sandwich filling, as a accompaniment to pasta or just as a curry. It is very versatile and quite healthy.

Butter Chicken

Fry 2 onions in oil till transparent and then add 2 cinnamon sticks and continue frying. Once a good aroma arises, add a little water and 2 tsp ginger garlic paste while stirring continuously. Once it gets thick, add 2 tsp turmeric, 3 tsp chilli, 2 tsp coriander powder with 1 tsp salt and mix well. Pour in 2 tbsp tomato paste and 1 tbsp cashew paste and add a little water if needed. When it starts to boil, add the 1kg diced chicken. Then add sufficient water for the chicken to boil. The gravy should get thick according to your requirement. Before switching off the fire, add butter and serve hot with rice/chapati/dosa.

Chicken Masala

Cut 1kg chicken into pieces and marinate with 4 tbsp curd and 1 tsp of salt and keep aside for an hour. Meanwhile heat oil and fry 1 tsp turmeric powder and quickly add 3 diced onions and fry till light brown. To this add 2 tsp ginger garlic paste, 2 tsp chilli and 2 tsp coriander powder and stir well until the oil comes out clear. Now add the chicken and sufficient water to make good sauce. • Cover and let cook on gentle heat till chicken is done.

Chicken Moglai

Heat the ghee or butter in a large pan over moderate heat and fry 2 diced onions with the 1 tsp salt until translucent. To this add 2 tsp ginger garlic paste, 6 cardamoms, and 2 cinnamon sticks. Stir-fry until the onions are golden brown. and then add the chunks of 1kg chicken and cook, stirring occasionally, for about 15 minutes. • In a small bowl, mix together the 4 eggs, 4tsp sugar, 8 ground almonds and 4 tbsp milk cream. Reduce the flame to a minimum and pour this mixture into the gravy and simmet till the chicken is tender. Serve hot!

Sauté vegetable and chicken

Heat 6 tbsp of oil and add 3 onions, ½ kg chicken (cubed/sliced), ½ kg shred cabbage and ½ kg shred carrot. Once a good aroma arises, add 4 tsp Garam masala powder (equal parts of cardamom, cinnamon and cloves), 2 tsp salt and 3 tbsp light soy sauce. Resist the temptation to add water while heating since the veggies give out the water. In case the veggies stick to the pan, add a tomato for flavour, water and dont forget to reduce the flame!

This dish is quite versatile. In case you are in a hurry, just put some of this mixture in a pressure cooker, with rice and the required quantity of water. Cook for two whistles and you are good to go! A veritable time saver. Also works great as a combination with pasta or as a sandwich filling.



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