Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Chicken Tikka Masala- The easy way
3:32 PM - Posted by Anjum - 16 comments
ShareThe way to a perfect dish of Chicken Tikka Masala may sound laborious with grilling the chicken and then making a gravy out of it.Not anymore....

  • Ingredients for the Tikka
  • Boneless chicken(bite size pieces)-500gm
  • Red chilli powder-2tsp
  • Jeera powder-1tsp
  • Turmeric powder-1/2tsp
  • Garam masala-1/2tsp
  • Ginger garlic paste-2tsp
  • Curds-2tbsp
  • Oil-2tbsp
  • Salt -to taste
  • Red food color-a pinch

Mix all the ingredients with the chicken and marinate for 2 hrs.Heat a non stick pan and roast the chicken on medium flame till crisp and cooked.

For the gravy:
  • Chopped onions-1cup
  • Ginger garlic paste-1tsp
  • Tomato puree-1cup
  • Jeera powder-1/2tsp
  • Chilli powder-1tsp
  • Turmeric powder-1/2tsp
  • Salt-to taste
  • Butter-2tbsp
Heat butter in a pan.
Add onions and saute til brown.Add ginger garlic paste and saute.
Add the remaining ingredients and saute for 2mins.
Add the chicken pieces now and add enough water to get the right consistancy.
Boil for 2 mins.
Serve hot garnished with chopped cilantro.


KFC Chicken- Clone Recipe
8:09 AM - Posted by Anjum - 3 comments
Share-Kentucky Fried Chicken is loved across the world and there are many recipes online that try to duplicate the great taste. After many tries at preparing the perfect chicken I have learned that there are several factors that have a great influence the perfect result.

Use  shortening versus vegetable oil.The shortening tends to do a better job at cooking the chicken.
There are no shortcuts.The chicken needs to be marinated for a long time.This makes the chicken extremely soft and juicy.
This recipe is so close to the real deal. Adjust the recipe as you wish until your happy with the results.


Ingredients:

  • Chicken-8 pieces (I used the drumsticks and thighs of a large chicken)
  • Red chilli powder-1tsp
  • Garlic powder-1tsp
  • Mixed herbs-3tsp( is easily available at large supermarkets)
  • Black pepper powder-1tsp
  • Meat tenderiser-1/4 tsp
  • Salt-to taste
  • Egg, beaten -1
  • Milk-1cup
  • Flour-2cups
  • Coarse bread crumbs-2tbsp
  • Shortening/ vegetable oil-to deep fry

Remove any excess skin and fat from the chicken pieces.
Soak the chicken in 5 cups of water and add the red chilli powder,garlic powder,mixed herbs,salt and meat tenderiser.
Mix well and let it marinate in the referigerator for 24 hours.
Combine the beaten egg ,a pinch of salt and milk in a bowl.
In another bowl, combine the coating ingredients (flour, salt, pepper and crumbs).
When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
I like to double coat my chicken for extra crispiness and texture.
Make sure that each piece is coated very generously.
Stack the chicken on a plate.
Drop the chicken, one piece at a time into the hot shortening/oil.
Fry on medium heat till golden brown.
Remove the chicken and drain in paper towels for about 5 minutes before eating.
Enjoyyy  the amazingly crisp and juicy KFC chicken !!
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Baked Chicken Spring Rolls
4:44 PM - Posted by Anjum - 5 comments
Share have been longing to try baking spring rolls insted of frying them.Finally,I tried it and they turned out to be perfect.
Delicious and crunchy without deep frying!"

Filling:
  • Chicken boiled and shredded-2cups
  • Carrot cut into juliennes-1cup
  • Capsium cut into juliennes-1cup
  • Cabbage shredded-1cup
  • Sliced onion-1cup
  • Black pepper powder-to taste
  • Salt-to taste
  • Ajinimoto- a pinch
  • Soy sauce-1tsp
  • Oil-to brush rolls
Heat 2tsp oil in a pan.
Saute onions o high flame till translucent.
Add shredded chicken and saute.Now add carrot and capsicum and saute.
Add salt,soy sauce,ajinomoto and pepper powder to taste.
Finally add shredded cabbage and toss.Switch off flame.
Let it cool.

Filling the spring rolls:

Thaw the spring roll pastry as per the instructions in the package.
Carefully remove a sheet and cover the rest with a moist cloth to prevent drying.
Keep the filling in the bottom and wrap .
Grease the baking sheet and place the wrapped spring rolls.
Brush them with oil and bake at 350F for 30-35 minutes or until they are golden brown.
Flip the rolls after 15 minutes and flip them back again after 30 minutes.
The spring rolls were very crispy and tasty.
You would never deep fry your spring rolls again, once you taste this.
These spring rolls can also be made using phyllo pastry sheets,but the fat content is more.


Butter Chicken
9:41 AM - Posted by Anjum - 6 comments
ShareButter Chicken is among the best known Indian foods all over the world.
Marinate
  • Boneless chicken-1kg
  • yoghurt-400gms
  • lemon juice-2tbsp
  • garam masala-1tsp
  • Red chilli powder-2tsp

 Mix all of the above together and marinate for at least 4 hours, preferably overnight in the fridge.
 Grind together:

  • Cinammon stick-2 inch
  • Chopped toamatoes-3 big
  • Green cardomom-3
  • Black pepper-1/2tsp

Place all of the above in a saucepan and simmer gently for 30 mins. Cool slightly and then pass through a sieve to remove any seeds.
  • Oil-1tbsp
  • Finely chopped ginger-2 tsp
  • Finely chopped garlic-2tsp
  • Salt-to taste
  • Tomato puree-2tbsp
  • Butter-4tbsp
  • Cream-1cup
Heat the oil and gently fry the ginger and garlic for one minute.
Add the marinated chicken and stir fry until the chicken is slightly browned.
Add the tomato puree and butter and cook for 5 minutes
Add the sieved tomato sauce and bring to the boil, reduce heat and simmer for 10 minutes
Add the cream, mix well and continue to simmer for around 10 minutes
Transfer to a serving dish and garnish with fresh cream and chopped corriander leaves.
Serve with roti,rice or bread.
If you like it a little spicier just add some more garam masala and chilli powder.



Tandoori Chicken legs
7:01 AM - Posted by Anjum - 7 comments
ShareTandoori chicken is an easy and quick meal to prepare. Just marinate the meat overnight or at least for 4 hours and place in the oven. You can also use chicken breast but I think the thigh leg pieces are more tender, moist and flavorful.


Ingredients:
  • Whole chicken thighs(deskinned)-4nos
  • Ginger garlic paste -1tbs
  • Full fat thick yogurt-4tbsp
  • Lemon juice-1tsp
  • Red food colour(optional)-1/2tsp
  • Garam masala-1/2tsp
  • Oil-2tbsp
  • Salt-to taste
  • Red chilli powder-2tsp
Clean and skin the chicken of all fat. Make 3-4 deep diagonal incisions into the flesh of each piece using a sharp knife.
Add all ingredients of the marinade and mix together. Spread all the mixture over the chicken. Make sure all the marinade penetrates and coats the chicken. Don't forget to rub the marinade into the slits. Rub evenly.
Refrigerate overnight or for atleast 4 hours

Preheat the oven to 400°F.

Remove the chicken 15 minutes before cooking to get it back to room temperature.
Transfer on to the oven grill. Bake for around 10 minutes on each side at 350 degrees F or  until both sides are well roasted. The marinade should totally be absorbed. Brush chicken with oil.
Cook for 2 more minutes.
Garnish with onion, lemon wedges, and cilantro. Accompany with raita and basmati rice.

Bon Appétit!



Murg Malai Kabab
8:59 AM - Posted by Anjum - 16 comments
ShareThese are irresistible tender grilled pieces of chicken that melt in your mouth as they are marinated in thick yogurt, creme (malai), cheese, herbs & spices and grilled to perfection.
This makes an excellent appetizer or as a main meal with grilled vegetables and your choice of rice, or bread.
The Malai Kabab makes a great party dish, and everytime I serve them they disappear quite quickly. Try it out, & you will not regret it:
Ingredients:
  • Boneless chicken breast pieces-500gm
  • Black pepper powder-1tsp
  • Salt-to taste
  • Meat tenderiser-1/4tsp
  • Ginger garlic paste-2tsp
  • Thick curds-1cup
  • Grated Cheese-2tbsp
  • Milk cream-2tbsp
  • Cornflour-1tsp
  • Chopped cilantro(corriander leaves)-2tbsp
  • Chopped green chillies-1tbsp
Wash chicken pieces and pat dry with paper towel.
Add pepper powder,meat tenserizer,salt and ginger garlic paste.Squeeze out water from the ginger garlic paste before adding.
Mix well.Let it marinate for 30mins.
Now add the curds,cheese,cornflour,chillies and cilatro.Mix well.Refrigerate for 1 hour.
Insert the chicken pieces into wooden skewers.Leave 1 inch free on both ends.
Arrange over baking tray.
Preheat oven to 200 degrees.
Bake on broil mode for 10mins on each side.
Sprinkle lime juice and chat masala.
Serve hot.
Now how can a hungry carnivore resist this awesomely yummy and tempting dish! 10 mins later my plate went....
From this to..
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Chicken Biryani & Pudina(mint) chutney.
11:42 AM - Posted by Anjum - 8 comments
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Biryani is derived from the Persian word 'Birian'. In Farsi, Birian means 'Fried before Cooking'.
In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: 1. It gave the rice a nutty flavor 2. It burned the outside starch layer gelatinizing it. After the rice is stir-fried, it was boiled in water with spices till half cooked.
In an earthen pot called Handi, the rice and meat are layered, bottom and top layer are always rice. An interlayer of some condiments may be introduced between the meat and the rice. Cardamom, Mace, Screwpine essence, rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook.
Now,many variations of the "Biryani" are enjoyed all over the world.
So here is mine...
Ingredients:
  • Chicken pieces-1kg
  • Basmathi Rice-750gms
  • Thick full cream curds-400ml
  • Sliced onions-2big
  • Sliced tomatoes-2big
  • Green chillies-10
  • Ginger garlic paste-5tsp
  • Red chilli powder-2tsp
  • Dhania powder-2tsp
  • Garam masala-1tsp
  • Salt-to taste
  • Chopped mint leaves-1 cup
  • Chopped cilantro-1cup
  • Fried onions-1cup
  • Oil-1cup
  • Ghee-2tbsp
  • Rose water-1tsp

 
Marinate the chicken pieces with curds and a tsp of salt for around 4 hrs.
Heat oil.Fry onions and green chillies till golden brown.
 
Add ginger garlic paste and saute for 2mins.Now add all the powdered spices and saute till oil separates.
Add the marinated chicken and saute on high flame.Close lid and simmer flame and cook till the meat is 80% done.Add chopped mint and cilantro.Check for salt.
Switch off flame.There is no need to add water.The water in the curds is sufficient.
The greavy or "akhni" is done.
(If making mutton biryani,you will need to pressure cook it till the meat is 80% done)
Now boil water in a large pot.Add salt and rice to boiling water.Use enough water so that the rice boils well freely.
Strain rice.
 Heat another heavy bottomed pot.Spread a layer of rice and sprinkle fried onions over it.Now layer the rice with the gravy.Over this,follow the same steps-rice,fried onions and gravy.The topmost and bottom layers shall be rice.
Finally pour ghee and rose water over the topmost rice layer.Cover lid and let "Dum" on minimum flame for about 15-20mins.Keep something heavy over the tip or wrap an aluminium foil
OR(oven method)
layer the same in a baking dish.Cover with aluminium foil .Preheat to 175degrees and bake for 20mins.
Switch off flame and let it stand for 10mins.
Now open lid and very gently fold in the layers without breaking the chicken pieces as they are very tender at this point.
 Serve hot with bagare baingan or curd raita or pudine ki chutney.

 
 Pudiney ki chutney:
Grind together-
  • Pudina leaves-1bunch
  • Grated coconut-4tbsp
  • Green chllies-4
  • Garlic-3cloves
  • Tamarind-grape size
  • Cumin(jeera)-1/2tsp
  • Salt-to taste

 Enjoy the divine meal.....

 
 


Chicken Tikka
8:11 AM - Posted by Anjum - 18 comments
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Chicken Tikka is traditionally baked in skewers with small pieces of chicken, in a tandoor, after marinating in spices and yogurt.
Since we usually dont have tandoors at home,I used an oven instead.
Usually,boneless chicken of the chicken thigh gives best results.However,small pieces of chicken breast or small pieces of the usual chicken with bone can also be used.
Ingredients:
  • Chicken pieces-500gm(I have used pieces with bone here)
  • Ginger garlic paste-1tsp(squeeze out the water from it.
  • Thick curds-3tbsp
  • Red chilli powder-1 tsp or to taste.
  • Turmeric powder-1/2tsp
  • Garam masala powder-1/2tsp
  • Kasoori methi powder-1tbsp(crush the dried leaves between the palms)
  • Red food color-a pinch(optional)
  • Bell peppers(capsicum) chopped into large thin squares-as required.
  • Onions chopped into large thin squares-as required
  • Lemon juice-1tsp
  • Salt-to taste
  • Bamboo Skewers
Mix all the ingredients together except the vegetables and marinate for about 6 hours.
Preheat the oven to 225 °C.
Mix the veggies with the marinate.
Slide the marinated chicken pieces into the skewers,alternating with bell pepper and onion pieces.
Leave 2" free on both ends of the skewers.
Arrange the skewers onto a baking tray.
Roll up a small piece of aluminum foil into a cylinder.Place two of these cylinders on both sides of the baking tray(the ends of the skewers will rest on these).This allows easy dripping of the liquids whilst baking.
I find the method of baking on a wire mesh too messy .Using this method all the drippings are collected in the tray itself.
Bake for 15minutes on broil mode preferably.
After 15mins,remove tray and place the mesh on which the baking tray rests,one level up.This is to get the pieces closer to the filament on the oven and get the pieces nice and brown.
Turn each of the skewers upside down.
Bake for another 10-15minutes till golden brown.
Sprinkle kabab masala and lime juice over the kababs.
Serve hot .
For kabab masala,mix chaat masala with crushed dried mint leaves.


Chicken Korma Curry
10:23 AM - Posted by Anjum - 4 comments
ShareThe origin of Korma can be traced back to the Mughal reign in India.The korma is still a very popular dish in India and Pakistan

In India the North Indian Korma is different from the South Indian Khurma. Both are delicious though. In northern India the korma is a mild yet spicy white curry. In Southern India a korma consists a tomato based gravy which is very hot and spicy.

My way of making the Korma is a blend of both the methods.

Ingredients:
  • Chicken pieces-1kg
  • Thick Curds-400gms
  • Chopped onions-3nos
  • Tomato puree-Of 3 tomatoes
  • Ginger garlic paste-4tsp
  • Red chilli powder-3tsp
  • Corriander(dhania)powder-3tsp
  • Turmeric powder-1tsp
  • Garam masala powder-1/2tsp
  • Coconut-1/4th
  • Cashewnuts-few(optional)
  • Salt-to taste
  • Oil-1cup
  • Corriander leaves(cilantro)-for garnish
  • Lemon wedges-for farnish

Method:.
Marinate the chicken with 2tsp salt for around 2-3 hours.Overnight in the refridgerator is better.

Heat oil in a large pot.
Add the chopped onions and fry till golden brown.
Add ginger garlic paste and fry till the raw smell goes away.
Add the powdered spices and fry.
Add the marinated chicken pieces and fry well for around 5mins till the water oozes out of the chicken
Now add the tomato puree and let it boil for about 5 mins.

Add a glass of water and close the lid.Let it cook on low flame till the chicken is tender.
Meanwhile grind the coconut and the cashews with a little water to a fine paste.
Add this to the korma and boil for 2 mins.

Check the consistancy.It you like it to be thick or watery,reduce it on hig flame or add water.
Check salt and add some if required.
Garnish with chopped cilantro.

Note:
Marinating the chicken in curds makes the chicken soft and juicy and less chewy and fibrous.
Do not cook in a pressure cooker,cook on low flame instead.The chicken will taste much better this way.
The same method can be used for mutton korma as well.You will have to use the pressure cooker for this.




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