Tandoori Chicken

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Ingredients :
1 pound boneless chicken
2 sliced onions
3 limes
5 whole green chillis
3 tbsp onion paste
½ tsp ginger paste
½ tsp garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp curds
salt to taste
¼ tbsp cinnamon powder
¼ tsp cloves powder
2 tbsp oil

Method :
Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl.
Add 1 tbsp oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
Once the oven is ready, place the tray inside the oven for 45 minutes.
If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes.
Now keep all the chicken pieces in a tray or plate.
Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.

Chicken Biryani

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Ingredients :

8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
¼ tsp cayenne pepper
½ tsp ground cumin

For garnishing :
1 tbsp fried onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
¼ tsp ground cinnamon
¼ tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper

Method :

Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
Drain and reserve. Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds.
Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.
Reduce the heat to low and cook undisturbed for 10 minutes.
Remove from heat and rest, still covered, for 5 minutes.
Uncover, sprinkle with the garnishes and serve.

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you!

Chicken Khurma

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the Indian Chicken Recipes, click here.

Ingredients :

1-1.5lb chicken
2 medium Onions
3 big Green Chillies, chopped
1/2 inch Ginger, chopped
1/4 cup Coconut grated
1/2 tsp turmeric powder
1/2 tsp Coriander powder
1/2 tsp Cumin seed powder
1 tsp Saunf
Garam masala
1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1)
Salt to taste
4 tsp Oil
2 tbsp Coriander leaves

Method :

Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside.
Grind the grated coconut with some water and set aside.
In a pan, heat oil and add the garam masala items and then the rest of the onions.
Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute.
Then, add the turmeric powder, coriander powder, cumin seed powder and salt.
Fry this mixture for a while maybe adding a little bit of water.
Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr - 1 hour (or until chicken is done).
When the chicken is cooked, stir in the coconut paste with some water and bring to a boil.
Add the coriander leaves for garnish.
Goes well with rice and rotis.

Butter Chicken

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Ingredients :
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste

For the marinade :
1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
½ tsp jeera
5 tbsp yoghurt

Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.
Garnish with coriander.