Archive for the ‘Chicken Recipes’ Category

• Chicken paratha

  Date: 2011.07.06 | Category: Chicken Recipes | Response: 0

  Ingredients: – 1 cup boneless chicken, 1 egg, ¾ cooked chapattis, 1 tablespoon coriander leaves, 2 green chillies, 1 small capsicum, ½ cup finely chopped onions, 1 tomato, 1 teaspoon garam masala(hot spice mix), 1 teaspoon roasted cumin powder, ½ teaspoon red chilly paste, little bit coriander leaves, 2 tablespoons oil and salt to taste.

  Preparation time : – 25 minutes Serves : – 2

  HOW TO PREPARE: – Take a pan and heat some oil and add the onions. Sauté till the onions are golden brown. Add the green chillies, red chilly powder, cumin powder, finely chopped capsicum, chopped tomatoes and chicken cut into tiny pieces. Sauté everything well till the oil begins to leave the edges of the pan and the chicken is done. Now add the coriander leaves and garam masala. Mix it up well and remove from flame. Now in a bowl add some gram flour, egg, salt, a pinch of garam masala, little bit water and make a thick batter. Now take the chapatti and fill it with the chicken and roll it. Then roll this stuffed chapatti in the gram flour coating and shallow fry it till all the sides are evenly cooked. Garnish with butter flakes and serve with pudina chutney.

• Chicken musaallam

  Date: 2011.06.29 | Category: Chicken Recipes | Response: 0

  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.

• Chicken chettinadu

  Date: 2011.06.08 | Category: Chicken Recipes | Response: 0

  Ingredients : – 500 grams chicken, 1 onion, 1 large tomato, ½ teaspoon turmeric, ½ teaspoon red chilly powder, 1 teaspoon lemon juice, few curry leaves, 1 teaspoon khus khus (poppy seeds), 3 red chillies, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ½ teaspoon fennel seeds, ½ inch cinnamon, 2 cloves, 1 cardamom, 1 teaspoon ginger garlic paste, 1 tablespoon oil and salt to taste.

  Preparation time : – 30 minutes Serves : – 2

  Chicken chettinadu.HOW TO PREPARE : – Take a small pan and pour a little oil. When the oil is really hot add the poppy seeds, cumin seeds, fennel seeds, coriander seeds, cloves, cardamom, cinnamon, red chillies and sauté briefly. Now in a blender put the ginger garlic paste and add the fried ingredients. Blend it to make a fine paste. Now peel the onion and finely chop it. Next wash the tomatoes and chop them too. Take a frying pan and heat the oil. Then add the onions and sauté till its golden brown. Then put in the curry leaves, the paste we just made, turmeric, red chilly powder and fry for a while. Then add the tomatoes and sauté till the oil begins to leave the edges of the pan. Add the chicken and cook well on a medium flame. After about five minutes add 1 cup water, lemon juice and salt to taste. Stir well, cover, simmer and cook for 20 minutes. When the chicken is tender remove from flame. Garnish with coriander leaves and serve.