Best Indian cuisines » Chicken Recipes http://bestindiancuisines.com/blog indian cooking, indian recipes, india dishes, chicken recipes, non vegetarian recipes Fri, 27 Jan 2012 04:22:28 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Pepper chicken http://bestindiancuisines.com/blog/pepper-chicken-4/ http://bestindiancuisines.com/blog/pepper-chicken-4/#comments Tue, 20 Sep 2011 05:24:12 +0000 vcode http://bestindiancuisines.com/blog/?p=1021 Ingredients : – 500 grams chicken, 1 teaspoon ginger paste, 1 teaspoon garlic paste, ½ teaspoon garam masala(hot spice mix), 2 tablespoons tomato puree, 2 tablespoons freshly chopped coriander leaves, 1 tablespoon pepper corns coarsely powdered, few curry leaves, 2 tablespoons oil and salt to taste.

Preparation time : – 20 minutes Serves : – 2

HOW TO PREPARE : – Make slits on all sides of the chicken and add pepper, salt, half of the ginger garlic, garam masala. Mix it all up and let it marinate for tow to three hours. Take a frying pan and heat half the oil. Now put in the chicken pieces and keep turning then over again and again. Cook the chicken till they are a light brown all over. Remove from the pan and pat dry the extra oil with some paper towels. Ensure that the pieces are kept warm. Now pour in the remaining oil in the same pan and add the curry leaves. Let it crackle and add the ginger garlic paste. Sauté for 30 seconds and add the tomato puree. Simmer and cook till the oil begins to leave the edges of the pan. Put in the chicken, marinade, coriander leaves and remaining garam masala. Pour in half a cup hot water, cover and cook on a low flame for 15 minutes or till the chicken is done. Garnish with fresh coriander leaves and freshly ground pepper and serve.

]]> http://bestindiancuisines.com/blog/pepper-chicken-4/feed/ 0 Chicken musaallam http://bestindiancuisines.com/blog/chicken-musaallam-6/ http://bestindiancuisines.com/blog/chicken-musaallam-6/#comments Mon, 18 Jul 2011 05:48:23 +0000 vcode http://bestindiancuisines.com/blog/?p=993 Ingredients: – 500 grams whole chicken, ½ cup curd(yoghurt), 1 green chilly made into a paste, 1 tablespoon ginger garlic paste, 2 cloves, ½ inch cinnamon, 2 brown cardamoms peeled, 4 pepper corns, ½ teaspoon cumin seeds, ½ teaspoon turmeric powder, ½ teaspoon garam masala, ½ teaspoon red chilly powder, 5 almonds, 1 teaspoon coriander seeds, 1 big onion, ½ cup tomato puree, 1 tablespoon oil and salt to taste.

Preparation time : – 30 minutes Serves : – 2

HOW TO PREPARE: – Beat the curd and set it aside. Finely slice the onion and set it aside. Now take the chicken pieces and make cuts in them on all sides. Make a marinade with half the ginger garlic paste, curd, turmeric, red chilly powder, garam masala and salt to taste. Mix it up well and set it aside in the refrigerator for two hours to marinate. In a pan roast the coriander seeds, cumin seeds, cloves, peppercorns, cinnamon, cardamoms, almonds till a nice aroma begins to rice. Fry the sliced onion too. Then make a paste of the roasted spices, fried onions, ginger garlic paste and a little water. In a pan heat half the oil and add the chicken without the marinade and fry it for 2 minutes or till the chicken become brown in colour. Remove the chicken from the pan and set it aside. Pour in the remaining oil into the pan. Fry the paste in it for two minutes. Now add the chicken, the marinade, tomato puree, red chilly powder and ½ cup water. Bring to boil and add salt to taste. Mix it well, cover and cook on a low flame for 25 minutes or till the chicken is tender. Garnish with fresh cream and coriander and serve

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