Best Indian cuisines » cooking 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 Badam chicken recipes http://bestindiancuisines.com/blog/badam-chicken-recipes/ http://bestindiancuisines.com/blog/badam-chicken-recipes/#comments Sat, 25 Sep 2010 08:20:01 +0000 vcode http://bestindiancuisines.com/blog/?p=706 Ingredients : – 500 grams chicken thighs, 6 cashew nuts, 6 badams( almonds), 1 tablespoon corn flour, 1 egg, ½ tablespoon pepper powder, ½ cup curd(yoghurt), half a lemon, oil for frying and salt to taste.

Preparation time :- 15 minutes Serves : – 2

HOW TO PREPARE : – Take a bowl and add the curd, lemon juice, pepper powder and salt. Put the chicken pieces into this and mix well. Let it marinate for an hour at least. Next in another bowl beat the egg and corn flour well so that there aren’t any lumps. Now take a blender and put in the cashew nuts and almonds. Make a nice paste. Add this paste to the egg corn flour mix. Stir well and ensure that all the ingredients have blended well. Dip the chicken into this mixture and deep fry in hot oil. Remove from flame and serve hot

Badam chicken recipes

]]> http://bestindiancuisines.com/blog/badam-chicken-recipes/feed/ 0 Chicken saagwali Recipes http://bestindiancuisines.com/blog/chicken-saagwali-recipes/ http://bestindiancuisines.com/blog/chicken-saagwali-recipes/#comments Sat, 18 Sep 2010 04:58:31 +0000 vcode http://bestindiancuisines.com/blog/?p=673 Ingredients: – 500 grams chicken, 1 big tomato, 1 big onion, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 2 tablespoons thick curd, ½ teaspoon garam masala (hot spice mix), ½ inch cinnamon, 2 green cardamoms, 1 big bay leaf, 3 green chillies, 500 grams spinach, 1 tablespoon oil and salt to taste.

Preparation time : – 25 minutes Serves : – 2

HOW TO PREPARE: – Assort the spinach leaves and discard all the hard stems and retain only the leafy parts. Boil it in a little water with salt. Then let it cool and make a puree of it and set it aside. Finely chop the green chillies, tomato and onion each separately and set it aside. Take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the bay leaf, cardamom, cinnamon and sauté briefly. Now put the onions and sauté till golden brown. Add the ginger garlic paste and sauté till the raw smell leaves and then add the tomatoes. Mix it all up and sauté till the oil begins to leave the edges of the pan. Put the chicken pieces and add salt to taste. Mix well and simmer and cook for five minutes. Pour in the spinach puree and cook for another ten minutes or till the chicken is done. Garnish with butter flakes and serve hot

Chicken saagwali Recipes

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