Chicken Biryani

Ingredients:

300 gm long-grain rice

40 ml (2 tbsp) olive oil

1 onion, finely sliced

2 garlic cloves, crushed

2 tsp grated fresh ginger

1 tsp ground cumin

1/2 tsp ground chilli

1/2 tsp ground turmeric

1 tsp ground coriander

1 tsp sugar

4 chicken breasts cut into 2cm dice

2 cinnamon sticks

6 fresh curry leaves (optional)

150 ml thick plain yoghurt

3 tbsp sultanas

3 tbsp slivered almonds, toasted

1/3 cup roughly chopped coriander leaves

Slice lemon and onions for garnish

Preparation methods:

Cook the rice in salted water for 8 minutes, then drain and keep it aside.

Heat the oil in a large fry-pan over medium heat; add the onion and cook for 2-3 minutes.

Add the garlic, ginger and chicken and stirring it for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, and then reduce heat to very low.

Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, and then place the lid on top of the tea towel.

Cook for 9-10 minutes. Remove from the heat and wait for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine.

Garnish with the remaining coriander, sliced onions, lemons and offer chutney with the dish.

You can also use curd when serving.

Chicken 65

Ingredients:

1 kg skinless boneless chicken breast
1 tsp chilli powder
1/2 tsp black pepper
salt (as per taste)
2 tbsp refined wheat flour or all purpose flour

2 egg whites

1 cup butter milk
2 tbsp corn flour
1 tbsp ginger paste
1 tbsp garlic paste

2 tbsp vegetable oil
1 1/2 tbsp lemon juice
1/4 tsp orange food coloring
salt (as per taste)
oil for deep frying

Coriander leaves, slice onions, sliced lemon (for garnish)

Preparation method:

Cut chicken breast into bite sized pieces. Add chilli powder, black pepper and salt. Set aside for 30 minutes.

In a deep bowl, mix all the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.

Heat oil (for deep fry), in a deep skillet, fry the chicken pieces until they are golden brown from all sides.

Heat two tbsp oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food colouring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil.

Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed and the meat looks dry.

Remove the skillet from heat and add lemon juice, stir well. Garnish with coriander leaves, slice onions and lemon.

Badami Chicken

  

Ingredients

500 gm chicken

2 packages low fat plain yogur

2 small onions, chopped

10 cloves of garlic (Paste)

6 cloves (ground)

1 tbsp ginger

1 tbsp cardamom

1 tbsp cinnamon

2 tbsp oil

1 tbsp peanut butter

2 tbsp oil

1 tbsp chilli powder

1 can coconut milk

1/2 tsp turmeric

Salt (as per taste)

Preparation method:

Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, and peanut butter.

In a large pot, heat oil. Add the chopped onions. Fry them till they turn golden. Add the paste and fry.

While frying, add about 1/4 cup of water. Stir in yogurt until smooth. Add salt, turmeric, and chilli powder.

Add chicken. Stir to cover chicken.

Cook for 10 minutes, and then add the coconut milk.

Cook till finished, perhaps another 20-30 minutes.

Cut up thighs and replace meat in pot. Add any cooked vegetables and cook for another 2-3 minutes. Garnish with coriander leaves and serve hot.



Barbecue chicken

Ingredients:

6-8 chicken thighs/legs

Marinade:

1 clove of crushed garlic

1/4 cup of crushed ginger

1 large onion (paste)

7-8 red/green hot chili peppers

2 cups of plain yougurt

1/4 cup lemon juice

3 tsp paprika

5 tbsp Tandoori masala

3 tsp madras curry

5 tsp salt (as per taste)

Preparation method:

Mix all ingredients for marinade.

Deep the chicken pieces in the marinade paste and leave it for 8 to 12 hours.

Preheat barbecue and cook the chicken until juices run clear. Take out from barbeque and serve hot.

Alfredo sauce chicken

Ingredients

1 1/2 cup wild rice, cooked

1 1/2 cup long grain rice, cooked

6 boned, skinned chicken breast halves

17 oz alfredo sauce

1/3 tsp pepper

1/2 tsp dried tarragon

1/4 tsp seasoned salt

1 1/2 cup chopped asparagus

1 1/2 cup sliced mushrooms

1/3 cup red bell pepper, sliced, roasted

 Preparation method:

 

Heat oven up to 350 degree.

Mix rices, 3/4 cup of the alfredo sauce, 1/4 tsp of the tarragon and the pepper in ungreased 13x9x2 inch baking dish.

Spray 12 inch skillet with cooking spray; heat over medium high heat.

Sprinkle chicken with seasoned salt. Cook chicken in skillet 4-5 minutes, turning once, until brown. Place chicken on rice mixture.

Mix remaining alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers. Spoon over chicken and rice.

Cover and bake for 1 hour or until juice of chicken is no longer pink . Take it out and serve hot.

Butter Chicken

Ingredients:

500 grams boneless chicken

juice of 1 lemon1 cup yogurt

1 tsp red chili powder

2 tsp ginger

2 tsp garlic1 tsp garam masala

2 cardamoms

1 cinnamon stick

2 cloves

4 medium ripe tomatoes, blended

1 tbsp tomato paste

1 1/2 tbsp tandoori masala

3 tbsp butter

1 tbsp honey

1 tbsp dried fenugreek leaves

250 ml thick creamSalt (as per taste)

Extra butter or coriander to garnish

Preparation method:

1. Marinate the chicken cubes in lemon juice, salt, chili powder, yogurt, ginger, garlic and tandoori powder for at least half an hour. Overnight is best.
   
2. Preheat the oven to the highest grill setting. Place the chicken on a baking tray closest to the grill and grill for at least 10 minutes on each side or until cooked.
3. To prepare the gravy, heat and melt the butter. Add to it the cardamoms, cinnamon sticks and cloves. Stir it for 1 minute. Add tomatoes and tomato paste; let this simmer on low to medium heat, half covered, for about 15-20 minutes.
4. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water.
5. Add the rest of the ingredients as well as the grilled chicken and simmer for another 15 minutes. Garnish with butter or coriander.

Kashmiri Chicken

                 Kashmiri Chicken is one of the most delicious spicy Chicken recipe which is lovable most of the Indian. Last time one of my friend from UK came to India and said me this recipe is very famous in UK also. So today we will prepare this, Ingredients you needed

Ingredients:

1/2 kg broiler chicken (cut into medium sized pieces)
2 big onions (finely sliced)

8 to 10 cashew nuts ( paste)
4 to 5 dates or few raisins (paste)
10 to 12 Kashmiri chillies (whole)
2 inch piece ginger (ground to a paste)
1/2 tsp turmeric powder
1/2 tsp mustard seeds

1½ tsp orange colour
1/2 tsp peppercorns
1 tsp cumin seeds
2 pieces cinnamon
4 to 5 cloves
4 tbsp oil
1 big tomato (made into a puree)
1 full pod garlic (ground to a paste)

2 cups hot water
finely chopped coriander leaves (to garnish)
Oil for deep frying the chicken pieces
Salt (as per taste)

 Preparation method

1. Clean and wash the chicken pieces.
2. Apply turmeric powder, orange colour and salt to chicken pieces.
3. Marinate the chicken for an hour.
4. Deep fry the chicken pieces and keep it aside.
5. Grind together Kashmiri chillies (remove the seeds), mustard seeds, cumin seeds, peppercorns, cinnamon and cloves to a fine paste.
6. In a heavy bottomed kadai lightly heat 4 tbsp oil.
7. Fry the onions on a low flame till they are golden.
8. Add the ginger-garlic paste and sauté for few seconds (30-40 sec).
9. Add the tomato puree and cook for few minutes on a low flame.
10. Add the fried chicken pieces and mix gently.
11. Add hot water and cook on a low flame till the chicken is tender.
12. Add the cashewnuts and date paste and mix well. Simmer for five minutes.
13. Remove from gas and garnish with finely chopped coriander leaves and serve hot with jeera rice, green peas pulao, hot rotis or nan.