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Archive for the ‘Chicken’ Category

Chicken Liver Masala

Chicken Liver Masala

Curried liver prepared by diced potatoes and frozen green peas.

Ingredients

  • 450 gms chicken liver
  • 4 tbsp. oil
  • 1 onion, chopped finely
  • 1 stick cinnamon, broken into pieces
  • 225 gms potatoes, peeled and diced
  • 1 1/4 tsp. salt or to taste
  • 90 ml warm water
  • 4 garlic pods, crushed
  • 3 tomatoes
  • 100 gms frozen green peas
  • 3 green chilies
  • 1/2 tsp. garam masala powder

Mix to a paste with two tsp. (10 ml) water:

  • 2 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. turmeric powder
  • 1/2 tsp. chili powder

Serve with

    Serve with plain fried rice or chapatis or rotis.

Method

1. Clean the liver, and cut roughly into small pieces.
2. Heat two tbsp. oil over medium heat and fry the onions and cinnamon until the onions are soft.
3. Add the potatoes to it and 1/4 tsp. salt and stir-fry the potatoes for about two minutes. Add the water.
4. Cover the pan and simmer until the potatoes are tender.
5. Heat the remaining oil over medium heat in another wide pan. Add the garlic and stir-fry for 1 minute.
6. Add the spice paste, lower the heat and stir-fry for about two minutes.
7. Add half of the tomatoes, stir and cook for a further two to three minutes.
8. When the mixture is fairly dry, add the liver and stir-fry the liver for 5 minutes.
9. Add the remaining tomatoes and stir-fry for five to six minutes.
10. Cover the pan and simmer for about 10 minutes. Add the potatoes mixture, green peas, green chilies and the remaining salt and cook for a minute or two.
11. Adjust the heat and cook, uncovered, for further five minutes.
12 .Stir in the garam masala powder and remove from heat.

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Gingered chicken Wings

Gingered chicken Wings

Marinated Chicken wings in fresh Ginger.

Ingredients

  • 1 kg chicken wings
  • 4 tbsp. Soya sauce
  • 1 tbsp. honey
  • 2 tbsp. lemon juice
  • 2 tbsp. grated fresh ginger
  • 2 tbsp. tomato ketchup
  • 1 tbsp. Oil

Advice

    Do not Overcook.

Serve with

    Green mint chutney or chili sauce.

Method

1. Cut the chicken wings and divide each wing into 2 pieces.
2. Mix the remaining ingredients together and marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
3. Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.

Dilruba Chicken

Dilruba Chicken

Boneless chicken stir-fried with onions, ginger, peppers, herbs and spices

Ingredients

  • 3-4 lb. Boneless Chicken
  • 2 medium onions
  • 1 cup milk
  • 2 tsp. chopped ginger
  • 2 tsp. garam masala
  • 6 tbs. vegetable oil
  • 1 tsp. ground turmeric
  • 2-3 fresh minced green cayenne peppers
  • 1 cup fresh plain curd
  • Salt and red chilies according to taste
  • 1/4 cup finely chopped almonds
  • A few strands of saffron, soaked in 2 tbsp. warm milk
  • 1/4 cup finely chopped walnuts
  • Minced fresh cilantro
  • 1/4 cup melon seeds
  • Almonds/cashews for garnishing

Serve with

    Mughlai roti or Naan.

Method

1. Blend the onions and ginger into a smooth paste.
2. Heat the oil in a pan and gently brown the onion-ginger mixture, stirring often.
3. Add the chicken and curd. Combine well.
4. Cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
5. Grind the almonds, walnuts and melon seeds until quite fine.
6. Stir them into the milk, then add the mixture to the chicken along with leftover spices.
7. Cook over medium heat, stirring often, until the chicken is very tender and the gravy becomes thick .
8. Stir in the saffron with milk mixture and cook for 5 minutes.
9. Serve Hot.

Murgh Masallam

Murgh Masallam

A spicy dish of chicken with curd in a tangy hot gravy

Ingredients

  • 750 gms chicken
  • 1 tsp. ginger
  • 12-14 garlic cloves
  • 1 large onion
  • 1 cinnamon stick
  • 2 whole brown cardamom pods
  • 4 whole green cardamom pods
  • 1 tsp.anise seeds
  • 12-14 black peppercorns
  • 6-8 cloves
  • 1 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2 green chilies
  • 1/2 cup yogurt
  • 1/4 cup oil or ghee (clarified butter)
  • Salt according to taste
  • Fresh coriander leaves

Method

1. Clean and wash the chicken.
2. Mash the ginger into a paste and mince the garlic.
3. Heat oil in a large frying pan. Add anise seeds and allow it to sputter.
4. Now add onions, cinnamon stick, cardamoms , green chillies, peppercorns, cloves, garlic and ginger.
5. Cook until the onions are cooked but not browned.
6. Add the chicken, turmeric, and chili powder and cook on a medium heat, Keep on stirring it.
7. When the oil starts to separate add the yogurt and cook till the chicken is done and the gravy is thick.
8.  Finally, add the fresh coriander leaves.

Cocktail ChickenA spicy chicken preparation

Ingredients

  • 1 lb. boneless chicken (cut into small cubes)
  • 2 tbsp. garlic paste
  • 1 tbsp. ginger paste
  • 1/2 bunch of coriander
  • 6 small green chili paste
  • 2 tbsp. soya  sauce
  • 2 tbsp. oil
  • 1 tbsp. lemon Juice
  • Salt According to taste

For Garnishing:

  • 1 tsp.sliced ginger
  • 1 Tsp.coriander leaves

 Method

1. Take the small pieces of chicken and mix with lemon and salt.
2. Marinate the chicken for about 10-15 minutes. Heat oil in a pan add the marinated chicken and fry for few seconds. 3. Then add garlic paste, ginger paste, coriander and green chili paste and mix all together.
4. After few minutes add the soya sauce and let the chicken cook till tender.
5. When chicken is cooked garnish with ginger and coriander leaves and serve with drinks.

 

Honey Lemon Chicken

Honey Lemon Chicken

Marinated Chicken wings in Honey & ginger.

Ingredients

  • 750 gms chicken breasts
  • 2 tbsp. honey
  • Juice of 3 lemons and rind of 1 lemon
  • 5 garlic cloves crushed
  • 1 tsp. crushed ginger
  • 1 tsp. red chili powder
  • Salt and pepper according to taste
  • 3 tbsp. oil

Advice

    Do not overcook.

Serve with

    Green mint chutney or chili sauce.

Method

1. Lightly prick the chicken breasts with a fork.
2. Mix the remaining ingredients together and cooked over medium heat for about 10 minutes.
3. Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
4. Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.

 

Yogurt Chicken

Yogurt Chicken

An Indian-style chicken dish with yogurt and red pepper

Ingredients

  • 700 gms chicken
  • 2 tbsp. vegetable oil
  • 3 medium onions
  • 2 garlic pods
  • 1 tsp. cayenne (red pepper)
  • 1 tbsp. coriander
  • 2 tsp. masala seasoning
  • 2 cups curd
  • 2 tsp. salt

Serve with

        Plain rice

Method

1. First prepare the gravy, take oil in a pan that has a lid, cook sliced onions.
2.When the onions begin to brown, add garlic. Evaporate all the moisture and add the cayenne, coriander, and masala seasoning.
3. Add the yogurt. Lower heat and simmer for 10 minutes, partly covered. Remove from heat.
4. Cut the chicken into pieces.
5. Blend the onion-and-spice mixture in food processor.
6. Over medium-high heat, heat the oil until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 5 minutes, then cook for 5 more minutes, stirring occasionally.
7. Add the onion-and-spice mixture to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover, and simmer for 30 minutes.
8. Let it cool. Reheat over low heat, just before serving.


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