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Chicken Tandoori
Ingredients:-
1 packet chicken legs or thighs
2 tbsp lemon juice
1/2 cup curd
1 tsp cumin-coriander powder
1 tbsp tandoori masala
1 tbsp ginger-garlic paste
1 tsp red chilly powder
Salt to taste.
Procedure:-
(1)Wash chicken throughly & make cuts in the leg & thigh pieces with a knife.
(2)Marinate them with the rest of the ingredients given above & keep it in the refrigerator overnight.
(3)Preheat oven to 450 degrees & then put the pieces in a oven proof container & put them in the oven.
(4)Let them roast for 30 minutes & then turn them over with little butter.
(5)Let them roast for another 20 minutes till done.
(6)Serve hot.
Seekh kebabs
Ground Goat/chicken -2 lbs
Onion-fried
Coriander – 2 tbsp, finely chopped
Green Chilies - finely chopped
Ginger Garlic Paste – 2 Tbsp
Coriander Seeds – 2 Tbsp
Whole Dry Red Chili – 2
Egg – 1 beaten well
Dry Mango Powder – 1 tsp(optional)
Whole Black Peppercorns – 1/2 tsp
Garam Masala – 1 tsp
Salt – to taste
Bread Crumbs
Method:
1. In pan, dry roast Coriander Seeds, Dry Red Chilies and Whole Black Peppercorns until golden brown and then cool them.
2. Wash and the meat & make it dry.
3. To the Meat, add Fried Onions, Coriander Leaves, Green Chilies, Ginger/Garlic Paste, Garam Masala, Dry Mango Powder (amchur) and Salt.
4. Grind the cooled whole spices into a fine powder and add it to the meat.
5. Mix well & cover and keep in the refrigerator for 2 hour to marinate.
6. Remove from fridge, and mix in 1 beaten egg. Then add bread crumbs to hold it together.
7. Shape them into ovals & roast them in a oven at 400 degrees for 40 minutes till done. Flip them over in between.
8. You can also shallow fry them in oil.
9. Serve hot with any chutney or sauce of your choice.
Butter Chicken
Ingredients:-
2 lbs chicken breasts or thighs boneless
4 tbsps butter
2 tbsps tomato ketchup
1 tbsps ginger-garlic paste
2 tsp cumin-coriander powder
1 tsp red chilly powder
1 tsp of turmeric powder
2 tsp of garam masala or any chicken curry masala powder
20 cashewnuts
2 tbsps curd
2 large onions
Salt to taste
Coriander leaves for garnishing
Procedure:-
1.Cut chicken into small pieces & wash them throughly.
2.Marinate them with salt, chilly powder, turmeric powder, chicken masala powder, cumin-coriander powder,ginger-garlic paste , tomato ketchup & curd. Leave aside for 30 minutes.
3.Cut onion into long strips.
4.In a pan take butter & fry onion till golden brown.
5.Put the marinated chicken pieces & cashewnut paste.
6.Put 2 cups of water & cook the chicken till done.
7.Garnish with coriander leaves & fried onions.
Chicken Dum Biryani (Dum Biryani is the most favorite dish. Chicken is cooked on slow flame dum with exotic spices.)
Chicken-2 lbs with bone washed & cut into big pieces
Rice- 3 cups(long grain preferred)
1/2 cup curd
1/2 packet biryani masala readymade
1 tomato finely chopped
2 onions cut into long strips
1/2 cup cashew nuts chopped
1 tbsp ginger-garlic-green chilli -coriander leaves paste
Saffron dissolved in warm water
1 tbsp oil
Butter as needed
Salt to taste
Coriander leaves for garnishing
Method:-
- Marinate chicken with ginger-garlic-green chilli-coriander leaves paste, salt, biryani masala & curd & keep this marination for atleast an hour.
- Soak rice in water for 30 minutes. Drain the water & then boil rice adding salt & water till rice grains start popping up. Rice should be half cooked. Drain the water completely from the rice.
- Soak saffron in water.
- Fry onions & cashew nuts in oil till onions & cashew nuts are nicely browned.
- Now start arranging layers of rice.
- In a vessel with a tight lid take butter add the tomatoes fry for five minutes. Close the heat. Now but chicken on top of the tomatoes & mix. Then add the rice & spread it out. Then add the saffron. Add remaining butter.
- Finally add the onions & cashews.Close with lid.
- Put a frying pan or tawa below the pot. Start the heat on medium low flame & cook the biryani for 45 minutes. The chicken gets cooked first & the steam of the chicken cooks the rice completely.
- Garnish with coriander leaves.
- Serve hot with raita.
Chicken Rassa
2 tbsp ginger-garlic-coriander paste
3 Onions medium
2 tomatoes
2-3 cloves,
1 tsp coriander & cumin seeds
1 tsp poppy seeds
i tsp cinnamon powder
2-3 black peppercorns,
2-3 bay leaves
1 cup coriander leaves
2 tbsp lemon juice
2 tsp red chilly powder
2 tsp turmeric powder
2 tbsp garam masala powder
1 cup coconut
2 tbsp oil
Salt to taste
Ingredients:-
(1)Cut chicken into small pieces & wash them throughly. Then apply ginger-garlic coriander paste, red chilly powder, turmeric powder , salt & garam masala powder. Keep it in the fridge for 5 hours.
(2)Take oil in a pan add the whole garam masala with little onions & the coconut & roast it for some time.
(3)Grind it to a paste.
(4)IPut some oil ina pan fry one or two bay leaves & the onions for some ttime then put the chicken & stir it for some time. Then put the tomatoes & cook it till done when you can see the oil on the surface.
(5)Then put the coconut paste in it & give it a boil.
(6)Then put the garam masala powder salt & the lemon juice.
(7)Garnish with coriander leaves.
Chicken Vindaloo(A Goan Dish)
The "Vindaloo" style of cooking is of Goan origin - and is essentially a fiery-hot "sweet and sour" style curry.
2 lbs chicken cut into cubes
2 onions finely chopped
1 potato peeled & diced
2 tomatoes finely chopped
2 tbsp oil
For the vindaloo's paste
2 tsp mustard seeds
1 tsp fenugrek seeds
1 tsp black peppercorns
1 bay leaf
1 tsp salt
1 tsp of coriander seeds
1 tsp of cumin seeds
1 tsp of green cardamom
1 tsp of cinnamom powder
2-3 cloves
2 tsp of ginger garlic paste
1 tsp turmeric powder
1 tsp red chilly powder
2 green chillies
White vinegar
Salt to taste
Coriander leaves for garnishing
Procedure:-
- Grind the above ingredients with the white vinager to make a paste. Marinate the chicken in this for an hour.
- In a pan take oil once hot add the onions till they become golden brown. Remove them with a spoon.
- In the same oil put the chicken & fry it for a few minutes then add the onions & the tomatoes & a one cup of water. After about 10 minutes add the potatoes too.
- Cook till done. Adjust salt & garnish with coriander leaves.
Chicken Saagwala(A traditional indian recipe from Punjab)
Chicken boneless-2 lbs washed & cut into cubes
Spinach-1/2 bag washed & chopped fine2 cloves
2-3 black peppercorns
1 bay leaf
1 tsp cinnamom powder
1 small onion finely chopped
1 tsp red chilly powder
1 tomato pureed
1 tbsp ginger-garlic paste
1 tsp coriander-cumin powder
1 tsp garam masala powder
2 tbsp oil
1 green chilly
Salt to taste
Method:-
- In a thick bottom pan take very little oil & saute the spinach & green chilly for a while. Then blend the spinach in a food processor or blender & make a thick paste.
- In the same pan add the remaining oil & once hot add the spices. Then add the onions & fry the onions till golden brown. Add a little amount of salt.Then add the ginger-garlic paste. Cook for a minute till the raw smell of garlic goes away.
- Then add the tomato puree
- Then add the chicken along with red chilly powder, coriander-cumin powder & garam masala powder & fully cook the chicken. It should take about 20 minutes.
- Then add the palak paste & bring the mixture to a boil. Adjust salt.
- Serve hot with rotis.
Kadhai Murgh
Ingredients:-
2 lb boneless chicken/chicken drumsticks1 tbsp ginger-garlic paste2 tsp salt1 tsp red chilly powder2 medium onions finely chopped1 tsp coriander seeds1 tsp of cumin seeds3-4 black peppercorns2 red chillies crushed or made into paste2 tbsp oil/butter2 small firm tomatoes finely chopped1 large bell pepperCoriander leaves for garnishing
Procedure:-
(1)Wash chicken pieces & marinate them with ginger-garlic paste & salt.(2)Heat the oil in a kadhai and fry onions till light brown.(3)Make a ground mixture of coriander seeds, cumin seeds & black peppercorn with the red chillies. Add half of it to the onions(4)Add the tomatoes & cook till the oil separates.(5)Then add the chicken pieces. Then add the remaining masala powder. Add one cup of water & cook the chicken.(5)When all the chicken pieces are cooked put them to a kadai & add green pepper & half cook them.(6)Garnish with coriander and serve directly in a kadai.
Chicken Tikka Masala
2 bay leaves,1 tsp cinnamom powder,2 cloves,2-3 whole black pepper corns,1 black cardamom,1 big onion finely chopped,1 tomato finely chopped,1/2 cup cashewnut powder,2 tbsp oil1/4 cup fresh cream Chicken tikka cut into pieces,1 tsp red chilly powder1 tsp garam masala powder1/4 tsp turmeric powder1 tsp coriander-cumin powder1/4 cup lime juiceSalt to tasteCoriander leaves for garnishing
Procedure:-(1)In a pan take oil, once hot add the whole spices then add the onions & cook till golden brown. Add the ginger-garlic paste. Saute till the raw smell of garlic goes away.(2)Then add the tomato & cook till tomato turns pulpy. Then add the dry powders. Then add the cashewnut powder with little water Then add chicken tikka & cook for sometime till chicken is cooked.Finally add cream.Adjust salt. Garnish with corianderleaves & lemon juice
Spicy Chicken
Water – 2 cups (approx)
Oil – 2 tbsp
Cinnamon powder-1 tsp
Black Cardomom – 1
Cloves – 3
Bay Leaf – 2
Peppercorns – 1/4 tsp
Onions – 2 medium, finely chopped
Tomato paste-2 tbsp
Ginger-Garlic paste-1 tbsp
Salt – to taste
Red Chili Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Garam Masala – 1tsp
Coriander-Cumin powder-1 tsp
Coriander leaves-for garnishing
Procedure
1. Wash the Chicken well.
2. Heat a pan on medium heat.
3. Once hot, add in the Oil (hold back 1 tsp for later).
4. Allow it to heat up and add in Cloves, Peppercorns, Bay leaves.
5. Fry and then add in the Onions.
6. Fry the onions for about a minute.
7. Then add ginger-garlic paste.
8. Cook and stir frequently. Let the Onions turn brown.
9. Add in the tomato paste.
10.Once the Oil starts , turn off the flame and allow the masala to cool down a bit.
11.Blend the Masala into a smooth paste. Keep aside.
12.Heat the pan once again and add in the balance of the Oil (1 tsp).
13.Once the Oil is hot, add in the Cinnamon Stick and the Black Cardamom.
14. Add in Turmeric Powder.
15. Mix and add in the Masala Paste.
16. Add Red Chili Powder, Coriander Cumin Powder.
17. Add a little bit of water to avoid the Powders burning and to help them mix in the Masala well.
18. Once it is well mixed, add in the Chicken and allow it to seal.
19. After the chicken has turned white, add in the desired amout of water.
20. Mix well and add Salt. Mix again.
21. Cover and cook till it is done, stirring frequently in between.
22. Garnish with Cilantro.
Green Chicken/Pudina Chicken
Chicken boneless 2 lbs washed and cut into small pieces
2 medium onions cut into long strips
1 cup pudina/mint leaves
1/2 cup curd beaten
1/2 cup butter
2 tsp ginger-garlic paste
1 tsp coriander-cumin powder
1 tsp turmeric powder
2 tsp red chilly powder
1 tsp chicken curry masala(optional can be bought from any indian grocery store)
Coriander leaves
Salt to taste
Procedure:-
- In a pan take butter. Then put the onions & fry them till golden brown. Then make a paste of mint, coriander leaves, ginger garlic paste & coriander cumin powder.. Add it to the chicken.
- Put the chicken in the pan. Add turmeric powder & red chilly powder.Add the curd & let it cook for 20 minutes then add salt. Cook it again for a few minutes then serve hot.
Chicken Masala Curry
2 lbs Chicken cut into small pieces
1 tbsp ginger-garlic paste
2 medium onions finely chopped
1 large tomato finely chopped
1 tsp turmeric powder
20 cashew nuts ground into a powder
2 tsp Red Chili Powder
2-3 cloves
few curry leaves
1 tsp coriander-cumin powder
1 tsp black pepper powder
1 tbsp curd
Salt to taste
2 tbsp Oil
1 tbsp chopped Coriander leaves
Method:-
- Marinate chicken with salt, red chilly powder, curd & half of the ginger-garlic paste.
- In a pan take half of the oil & fry the onions till golden brown add the ginger-garlic paste & fry for a minute.
- Then add the coriander-cumin powder & black pepper powder & now add the tomatoes along with red chilly powder & turmeric powder
- Grind this into a smooth paste.
- In the same pan take the remaining oil & add the marinated chicken & fry for 2 minutes. Then add the paste. Add cashew nut powder & then grind cloves & curry leaves into a powder & add it to the chicken.
- Add water & cook till chicken is fully cooked.
- Garnish with coriander leaves
- Serve with chapati or rice.
Tangdi Kebab
“Tangdi Kabab” are cooked with chicken drum sticks. These are spicy pieces of food.
Chicken drumsticks 6
Oil for basting
Chaat masala ½ teaspoon
Lemon juice 1 tablespoon
For the marinada
Ginger-garlic paste 2 tablespoons
Lemon juice 2 tablespoons
Salt to taste
Oil 2 teaspoons
yogurt ½ cup
Ginger-garlic paste-1 tbsp
Red chilli powder 2 teaspoons
Garam masala powder 1 teaspoon
Lemon rind 1 teaspoon
Procedure:-
Make light cut on the chicken legs.
- Put the above marinade on the chicken legs & leave it in the refrigerator for 1 hour
- Heat the grill. Once hot grill the chicken in it for 45 minutes at 450 degress basting with oil regularly.
- Sprinkle chaat masala and lemon juice & onion wedges and serve hot.
Chicken Biryani
Ingredients:-
Rice Basmati 2 cups
Chicken pieces-2 lbs
Whole garam masala 2 tnsp
Sliced onions-1 cup
Ginger-Garlic paste- 1/4 cup
Red Chilly powder-2 tbsp
Turmeric powder-2 tbsps
Bay leaves -2
Coriander leaves 2 tbsps
Tomatoes-2
Yogurt-1 cup
Garam masala powder-3tspns
Butter-1 stick
Golden fried onions-3/4 cup
Ginger-1 one inch piece
Oil-3 tbspns
Cashewnuts -20 fried
Procedure:-Pick wash and soak rice in water for about thirty minutes.
Cook rice in pressure cooker with half of the garam masala.
Peel ginger and cut into thin strips. Wash & chop the tomatoes.
Mix salt, ginger garlic paste, yogurt, half of the red chilli powder & half of the garma masala powder & keep the chicken pieces in this for an hour.
Heat oil in a thick bottom pan. Add the remaining whole garam masala & let it crackle. Add cut onions and saute until light golden brown.
Then add marinated chicken chicken & cook on high heat for 5 minutes. Then add the tomatoes with remaining garam masala powder, turmeric powder & red chilly powder.
Add chopped green coriander & mix well.
Now arrange alternate layers of chicken & rice. Sprinkle remaining garam masala powder, ginger jullienne, fried sliced onions, butter & fried cashewnuts in between the layers & on top.
Cook in a pre-heated oven, for ten to twelve minutes. Cook on a indirect low flame for ten to twelve minutes.
Serve hot with raita of your choice.
Chicken Chettinad(An authentic south indian dish from Tamil Nadu.)
2 lbs chicken thighs cut into pieces
1 sprig curry leaves
2-3 red chillies whole
1 tsp red chilly powder
2 tsp turmeric powder
1-2 star anise
2 tsp poppy seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
2-3 cloves
1 tsp garam masala powder
1 tsp cinamon powder
1/2 cup coconut
2-3 garlic cloves
Ginger
2 medium onions finely chopped
1 medium tomato finely chopped
2 tbsp oil
1 tbsp lemon juice
Salt to taste
Coriander leaves for garnishing
Method:-
- Marinate the chicken with red chilly powder, turmeric powder, garam masala powder & salt.
- In a pan dry roast all the wet & dry spices along with the coconut & red chillies till the coconut is of a brown color. Grind with water to make a thick paste.
- In a pan take oil & to this add the onions, fry onion till golden brown. Add curry leaves. Then add the ground masala.
- Add the chicken & fry for two minutes. The chicken should be evenly coated with the masala.
- Then add the tomatoes & lemon juice.
- Then add 2 cups of water & cook the chicken on a low-medium flame till the chicken is fully cooked.
- Adjust salt & red chilly powder as per taste. Garnish with cilantro.