Chicken 65

Ingredients
2 pounds skinless boneless chicken breast
1 teaspoon Chili Powder
1/2 teaspoon Black pepper
Salt to taste
2 Egg whites
2 Tablespoons Corn flour
2 Tablespoons Refined Wheat Flour or all
purpose flour
1 cup Butter milk
1 Tablespoon Ginger Paste
1 Tablespoon Garlic Paste
1/4 teaspoon orange food coloring
Salt to taste
2 Tablespoons Vegetable Oil
1 1/2 Tablespoons Lemon juice
Oil for deep frying


Preparation
1.Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken
pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
2.In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
3.Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to
medium and cook until the butter milk
mixture comes to a boil. Now add the
chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
4.Remove the skillet from heat and add
lemon juice. Stir well. Serve with white rice

Tandoori chicken

Ingredients

· 2 Breasts of Chicken
· 1 small cup yogurt
· 1 tsp ground coriander
· 1 tsp ground cumin
· ½ tsp ginger powder
· ½ tsp ground turmeric
· ½ tsp chili powder (or according to taste)
· 1 clove of garlic, crushed
· salt according to taste
· 1 tbsp of lemon juice

Dice the chicken breasts into neat one inch cubes and leave aside. Mix the spices and garlic into the yogurt. Low fat yogurt can be used if it’s your preference. Fresh ginger can also be used instead of powdered ginger.

At this point you can also mix in the lemon juice and salt. Do not leave the chicken to marinade for more than twenty minutes or it will be dry when it is being cooked.

Put the chicken onto skewers and either cook or barbeque under a grill using average heat until the chicken is cooked and brown.

Serve with a yogurt and mint “raita” along with fresh salad and naan (pita bread).

Butter Chicken

Ingredients

1. 1 kg boneless chicken skin removed
2. Juice of 1 lime
3. Salt to taste
4. 1 tsp red chilli powder (adjust to suit your taste)
5. 1 cup fresh yoghurt (must not be sour)
6. 2 tsps garam masala
7. 2 tsps coriander powder
8. 1 tsp cumin powder
9. 1/4 tsp turmeric powder
10. 8-10 peppercorns
11. 6 cloves
12. 1" stick of cinnamon
13. Seeds from 3-4 pods of cardamom
14. 2 bay leaves
15. 8-10 almonds
16. 2 onions chopped
17. 2 tsps garlic paste
18. 1 tsp ginger paste
19. 1/2 litre chicken stock
20. 3 tbsps vegetable/canola/snflower cooking oil
21. 3 tbsps butter
22. Salt to taste
23. Coriander leaves to garnish

Preparation

• Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
• Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
• Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
• Now add the chicken stock and remaining part of the mix to the chicken.
• Cook till the chicken is done and the gravy is reduced to half its original volume.
• Melt the butter and pour it over the chicken.
• Garnish with coriander leaves and serve with naans and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.

Chicken soup Easy Indian Recipe

Ingredients

chicken -1/2kg[cut into small pieces],

,onions 2 medium,ginger1inch piece pounded,

garlic3 big pods pounded roughly,

coriander powder,

chilli powder equal quantities[for those who don’t grind the chilli powder with coriander seeds]2tsp each.

roasted &powdered (sombu & pepper]

turmeric,

salt.

Method
Add 3tsp sunflower oil,temper mustard seeds&jeere.

now fry chopped onions,pounded ginger &garlic.fry chicken piece swell with turmeric.

then add chilly powder &coriander powder.&fry well

. add about 1l of water.&allow to boil.then simmer n low flame.till done.

now add sombu &pepper powder.&salt.when done add chopped cilantro&curry leaves. 

serve with hot idlies. M sure to have enough for the whole family.

DUM BIRYANI

Chicken dum briyani is one of my favorite briyani. Dum briyanis are considered one of the original and authentic way of preparing briyanis. Try out this recipe and if can send me an feedback.

Ingredients

1. Basmati Rice - 4 large cups
2. Boneless chicken breast - 300 gms
3. ( cut into 1" cubes )
4. Large onions - 3 no's
5. Large Tomatoes - 2 no's
6. Medium size potato - 1 no
7. ( cut into 1" cubes )
8. Fresh curd/plain yoghurt - 1 cup
9. Almonds - 8 to 10 pieces ( whole )
10. Kaju - 8 to 10 pieces
11. Raisins - 12 to 15 pieces
12. ( whole )
13. Garlic - 6 to 8 pods
14. Ginger - 1" inch stick
15. Ghee - 8 to 10 tsps
16. Cinnamon - 1" stick
17. Green cardomom - 3 pieces
18. Big Black Cardomom - 1 piece
19. Jeera - 1/2 tsp
20. Shahi Jeera - 1/2 tsp
21. Kalonji - 1/2 tsps
22. Dry Red chillies - 5 no's
23. Kasuri methi - 1/2 tsp
24. Dry Dhania seeds - 3 tsp
25. Turmeric powder - 1/2 tsp
26. Star anus - 1 whole
27. 250 gms wheat flour
28. salt to taste
29. Fresh green coriander chopped fine.

Preparation

• Clean and wash the chicken pieces and keep aside.
• Heat 4 cups of water in a vessel and bring to a boil.
• Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water.
• Drain tomatoes and peel the skin.
• Cut two large onions into big pieces.
• Grind the ginger, garlic, onion and tomatoes to a smooth paste.
• Heat a kadahi and dry roast dry chillies, coriander seeds, jeera, shahi jeera, kasuri methi, star anus, cinnamon,  green and black cardamoms, kalonji, and before removing from gas just add the turmeric powder and mix well.
• Grind the roasted ingredients in a mixer to a smooth powder.
• Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well.
• Add this masala mixture to the chicken pieces,salt to taste, mix well and set aside to marinate for atleast 3-4 hours.
• Meawhile heat 6 cups of water in a vessel, add a teaspoon of salt and bring to a boil. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. ( Approximately takes 5 to 7 mins ).
• Drain in a collander and keep aside.
• Cut one large onion into thin long slices.
• Heat ghee in a kadahi and seperately fry Kaju, almonds and raisins. Remove and drain.
• In the left over ghee fry the thinly sliced onions till they are crisp and brown.Remove and drain.
• Now add the marinated chicken pieces along with the marinade and saute for 10 minutes till chicken is cooked and tender and the ghee seperates from the gravy.
• Now take a heavy bottomed vessel and coat it with ghee. Add a layer of rice, top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered.
• Now knead the wheat flour to make a nice dough.
• Take a right fitting lid for the vessel, cover and seal the lid to the vessel with the wheat dough.
• Take a heavy bottomed tava, heat it and put the gas on simmer. Now keep the vessel on the tava and cook for approximately 20-25 minutes.
• Remove and garnish with fried onions, almonds, kaju raisins and finely chopped fresh coriander.

Chicken Fried Rice Receipe

serves 6

Ingredients

        1 tb   Oil
       1       Egg, slightly beaten
       2 tb   Oil
       1 c    Chicken, finely diced
       1 md Onion, finely diced
     1/2 c   Water chestnuts, finely diced
     1/2 c   Bamboo shoots, finely diced
     1/2 c   Celery, finely diced
       1 c    Fresh bean sprouts
     1/2 c   Frozen peas (opt)
     1/2 c   Sliced mushrooms (opt)
       4 c    Cooked rice
               Soy sauce
               Salt
               Pepper

Method

1. Cut up and prepare all ingredients. Reserve.
  
2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
    Remove to plate and reserve.
  
3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
   chicken and onion together until cooked. (If leftover meat is used,
   just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
   minutes with wok covered. Uncover wok, add all the rest of the
   vegetables. Stir fry and cook covered for 2 additional minutes. Add
   cooked rice, season with salt, pepper, soy sauce. Reduce heat to
   medium. Take your turner and break up clumps of rice as finely as
   possible. Make sure rice takes up soy sauce and does not remain
   white. Keep stir-frying until all rice is broken up and heated
   through. Shut heat off. Cut up sheet of egg into small pieces and
   stir into rice, or remove rice to serving platter and garnish with
   egg slivers.

Spicy Dry Fried Chicken Curry Recipe

Ingredients

Whole chicken (1 about 2 to 3 pounds),

 fenugreek seeds (1tsp),

 mustard seeds (1tsp),

vegetable oil (3tbsp),

 salt (1 1/2tsp),

 chili powder (1 1/2tbsp),

black pepper (2tsp),

 ground coriander (1tbsp),

 ground turmeric (1/2tsp),

 fresh lime juice (2tbsp),

 coconut milk (1c),

 water (2c),

 garlic paste (1tsp),

 ginger paste (2tsp),

fresh curry leaves (3),

 cumin seeds (1 1/2tsp),

sliced onion (1large).

Method 

Take chicken, clean it and then cut it into pieces.

 Take a bowl, place the chicken in it and mix it with salt, chili powder, black pepper, coriander powder and turmeric powder.

 Cover the bowl and then keep it in the refrigerator.

 Take a large saucepan, place it over medium heat.

 Heat oil in it and fry mustard seeds, curry leaves, cumin seeds, onion and fenugreek in it for about 3 to 4 minutes.

 Add ginger and garlic paste in it and cook it for 2 minutes more.

 Then add chicken and water in it and mix it.

 Cover the pan and cook it for about 20 to 25 minutes

 Mix coconut milk in it and cook it by stirring until it gets dry.

 Then add lime juice in it and cook it until it gets dry.

When it gets cooked then decorates it with curry leaves and serves it.