Crunchy Chicken

Ingredients:

1 whole chicken (1.7 Kg), cut into pieces

4 cups oil for deep frying

Marinade:

4 cups water

1 tbsp salt

½ tbsp monosodium glutamate

Coating:

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 ½ teaspoons salt

¾ teaspoon ground black pepper

¾ teaspoon monosodium glutamate

Preparation method:

In a large bowl take water, salt and monosodium glutamate and mix well. Soak the chicken pieces into this; cover and refrigerate to marinate for 20 minutes.

In a bowl, mix egg and milk. In a separate bowl, mix the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.

Dip chicken pieces into flour mixture, then egg/milk mixture, then again in flour mixture, making sure each piece is well coated. Stack coated pieces on a plate.

Heat the oil in a deep pan on a medium flame for deep frying.

Drop 4 chicken pieces one by one, into hot oil. Fry it for 12 to 15 minutes or until golden brown. Do the same for rest pieces. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly).

Drain fried chicken for about 5 minutes on paper towels and serve with tomato ketchup.

Chicken Tikka masala

Ingredients:

For marinade:

1 kg chicken (breast or thigh) skinless and cut into 2" chunks

1 cup fresh yogurt (not sour)

6 peppercorns/ 2 dry red chillies

2 tbsp ginger paste

3 tbsp garlic paste

3-4 tbsp garam masala

3 tbsp lemon juice

1/2 tsp orange food coloring

1 cup finely chopped fresh coriander leave

For the gravy:

2 medium-sized onions finely chopped

6 cloves garlic chopped fine

5 pods cardamom

6 medium-sized chopped tomatoes

3 tbsp almonds blanched and ground to a paste

3 tbsp vegetable/ sunflower cooking oil

2 tbsp garam masala

2 tsp soft brown sugar

1 cup cream

Salt to taste

Preparation method:

Grind the all marinade ingredients (except yoghurt)

Pour the above mix into a large bowl and add yoghurt. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken into skewers and keep ready. Preheat your oven or grill to medium high (200 C/ 400F).

Place the skewers on the grill racks in your oven. Roast open till the chicken is browned on all sides and tender. Keep aside

Now to make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion, cook till light brown. Add the cardamom and the garlic. Fry it for 2-3 minutes.

Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.

Add the grilled Chicken Tikkas and stir. Cook for 10 minutes on a medium flame.

Add the cream and mix well. Turn off the flame.

Garnish the dish with coriander leaves and serve hot.

Chicken Kurma

Chicken Korma

Ingredients:

1 kg chicken
1 cup onions (sliced)

2 tbsp poppy seeds (khuskhus)
1/2 cup yogurt
2 cloves garlic

2 tsp ginger paste
3-4 green cardamoms

1 tsp cumin seeds
1/2 cup coconut (scraped)
1/2 cup yogurt
3 tbsp oil
6 red chillies
salt to taste
1/4 cup fresh cream

Coriander leaves

Preparation Method:

Clean, wash and skin the chicken. Cut the chicken into 14-15 pieces.

Soak poppy seeds in 1 cup warm water for 10-12 minutes.

Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.

Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15-20 seconds.

Add chicken pieces and cook on high heat for 5-6 minutes stirring constantly. Make sure the chicken does not brown.

Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes. Add fresh cream and stir it.

Garnish with fresh coriander leaves.

Chicken Fried Rice

 

Ingredients:

300 gm boneless chicken pieces (cubes)
2 eggs

4 cups cooked white rice
2 minced garlic cloves
1 cup frozen peas and carrots
1 onion (diced)

2 tbsp oyster sauce
½ cup soy sauce
Sesame oil (for stir frying)
Vegetable oil

Coriander leaves

Preparation method:

Fry chicken pieces in oil until it fully cooked or golden brown. Drain on paper towels and set aside. Beat eggs and fry in oil and scramble. Remove from pan and set aside.

In a wok add 1 tsp of sesame oil and one tsp of vegetable oil, fry the diced onion and garlic for 1 minute in medium heat, add peas and carrots mix and fry it until vegetables are done to desire tenderness.

Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying.

Add the scrambled egg and chicken pieces and mix well. Stir it for 3-4 minutes. You can garnish with coriander leaves.

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.

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.