Tandoori chicken:
ingredients:
mix all the ingredients in a bowl then add chicken, marinate for 2-3 hrs .then prepare your grill pan with foil then place chicken and then cook in an oven for 20 mins .then switch on the broil and place the tray close to the broil and cook for 10-15 mins . serve with lemon slices
ingredients:
firstly marinate chicken with salt ,turmeric , ginger garlic paste and red chilli powder for 20 mins then prepare the second marinade by mixing roasted gram flour, hung yogurt ,garam masala powder and mustard oil and mix with the chicken and leave for half hr. then prepare the pan covered with foil and put ur chicken on skewers and cook in the oven for 20 mins then put on broil and cook for 10 more mins , make sure u keep the tray on the top rack ,close to the heat
tips:
1.for roasted gram flour, heat up a pan until hot then take out from the flame add gram flour and toast it until raw smell is gone.
2.u can use bamboo skewers or metal skewers if you are taking bamboo skewers then make sure u soak the sticks in water for atleast 20 mins so that they don't burn totally under the high temp
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Spicy chilli chicken:
firstly marinate chicken with salt maida, cornflour, red chilli powder, ginger garlic paste , for half hour then in a pan heat oil in a pan then fry chicken with high flame for 5 mins then close lid and cook chicken until done ,in between keep flipping sides . then keep aside ,in the same pan add little more oil if necessary , add chopped ginger and garlic, green chilli and curry leaves fry for a min then add onion chopped and bell pepper chopped , and fry for 3 minutes then add fried chicken add soya sauce ,vinegar , pepper powder and coriander chopped mix well until all incorporated .
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Hara kabab:
preheat oven -500 Fahrenheit 260 celcius
ingredients:
first grind ginger ,garlic, green chillies, mint and coriander to a thick paste
then in a bowl marinate chicken with the green paste ,turmeric powder, garam masala powder , lemon juice ,salt mustard oil and yogurt ,for 1hr
then prepare your pan pu the chicken on skewers and bake for 25 mins then put on broil and cook for 10 more minutes
tips:to add crunch u can also add mushroom cubes and broccoli florets to the marinade and put them on skewers along with chicken , but make sure the salt is according after adding the veggies
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Sukha chicken:
ingredients:
dry roast the spices lightly , add it to the blender with onion ginger and garlic , grind it to paste then marinate the chicken with the paste and salt keep aside for 2-3 hrs.
heat a pan add oil then add the marinated chicken sauté for 3-4 minutes then close lid and cook until chicken is done, finally add bell peppers and coriander leaves and cook for 3 more mins
serve with rice as side dish or with rotis
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Dhaniya chicken:
ingredients:
put chicken in a bowl ,add salt, lemon juice , corriander leaf paste . mix well keep aside for atleast half hour. heat up oil in a pan , add cardamom , black pepper corns and cloves , saute until they are fragrant(see the cloves puff up)
quarter the lemon then add the pieces to the pan ,cover lid and cook on medium for 20-25 minutes . stir occasionally .switch off the heat and keep the pan covered for 5-10 minutes. serve hot
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procedure:
in a microwave bowl cook chopped spinach for 3 mins squeeze the water out, same way cook the chopped mushroom for 1 an half minutes
procedure:
mix chicken with corn flour ,half of pepper powder and salt
procedure:
procedure same as above,(previous recipe)add sesame, chopped spring onions and chilli flakes when u add chopped garlic
procedure:
marinate chicken with ginger garlic paste ,egg , red chilli powder, corriander powder, cornflour turmeric and salt ,mix well and keep aside for half hr
procedure:
make puree of the tomatoes
marinate chicken with red chilli powder green chilli paste, salt. turmeric ,ginger garlic paste pinch of sugar mix and keep aside for 1/2 hr
in a pan heat oil add tomato paste cook(low heat) until oil floats up and the raw smell is gone , add the marinated chicken close lid and cook on low heat until done, finally add coriander leaves and garam masala powder , mix cook for a minute . the masala should coat the chicken well
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Spicy red chicken:
ingredients:
firstly make slits if pieces are big so the pices absorb all the flavor.then marinate chicken with salt and lemon juice keep aside.
grind rice flour , red chilli , ginger ,garlic garam masala powder to a smooth paste.
then take it out to a bowl add salt and yogurt, mix well until smooth
apply the mixture to the chicken pieces and marinate it for 5 hrs in the refrigerator
heat oil in a pan place chicken fry for 1-2 mins ,flip then fry for 2 mins then reduce heat and cook with a lid closed -on low heat, flip in between fry until done finally add coriander leaves
tips: the flipping process is to ensure that the masala sticks to the chicken. if you close lid immediatly after adding chicken then the masala forms like gravy. and comes off the chicken.
you can fry this on a grilling pan or grill it
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Chicken tandoori kabab:
ingredients:
mix all the ingredients except chicken onion and bell peppers make a paste then add the chicken bell pepper and onion marinate in refrigerator for 2 hrs then put them on skewers and grill, or bake at 500F for 20 mins then broil for 15 mins (dark on edges) just brush with butter when its hot
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Chicken chettinad dry:
ingredients:
grind both chillies, curry leaves . ginger garlic , and onion together to paste with very little water(not very fine)
marinate chicken with this masala ,turmeric , lemon juice, rice flour and salt .refrigerate it for 2-3 hrs
then heat oil in a big pan place marinated chicken pieces (do not crowd the pieces) fry for 15 mins flip sides then add any masala left fry until chicken pieces are cooked through
tips: rice flour acts as binding agent and also the crisp the crust
Kashmiri or byadgi chillies will give volume to the masala coz they are thick chillies. and not very hot chillies
in case you ant to reduce spice you can just remove some seeds.
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Quick mutton pepper dry:
ingredients:
pressure cook mutton ribs with little salt-2 whistle(do not add water)it will leave some broth
take out the pieces to a bowl add turmeric . ginger garlic powder half of pepper powder lemon juice mix well keep aside
in a pan heat oil add onion chopped fry well(shouldn't brown)then add the mutton fry well for 5 -8 mins until the raw smell of ginger and garlic is gone then add the mutton water (while pressure cooking mutton)cook untill the gravy gets thick and dry, the oil seperates at this point then add pepper powder mix well for few minutes then serve
tips: while adding salt to the mutton make sure you don't add more coz there isn't much flesh in ribs and also remember if you are using a store bought ginger garlic paste it will always contain salt in it
I have used black pepper powder .preffered , if you have white pepper powder ad if you are using it then use less coz white pepper powder is spicier than black one
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Stuffed eggs:
ingredients:
cut the boiled eggs into half , pop out the yellows carefully into a bowl . mash the yellows mix in all the other ingredients until incorporated then stuff them back to the whites. u can do it by spoon or can fill it to a piping bag and pipe it on neatly
tip: this is a light and a quick starter for parties
you can also add chopped cilantro/coriander leaves to this dish
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Kung pao chicken:
ingredients:
in a small bowl add 1/2tsp of corn starch, 2tsp of soya sauce ,sugar 1tsp sesame oil,1tsp vinegar and 2tsp water mix together and keep aside
in a bowl take chicken add 2tsp corn flour ,1tsp soya sauce, pinch or two of salt, 1tsp vinegar mix and deep fry in oil and take out on a tissue.
then in another pan heat up 3tsp sesame oil add broken chillies then add chopped ginger sauté for a minute(do not brown) then add zucchini red bell pepper and pinch of salt fry for a minute or two then add fried chicken sauté for 2 mins then add the sauce mixture cook until it coats chicken well now add roasted peanuts and spring onion, saute for a minute or two then serve hot
tips: if you want spicy you can add more chilies /reduce too
2.do not over fry chicken it will become dry. and will not take in the sauce. chop chicken pieces to uniform sizes so that all the pieces fry equally
3.for peanuts roast then, allow to cool a little then rub the peanuts between palms do it until done the skin will separate and also the peanuts will separate into halves then just blow off the skin
4.be a little cautious with salt coz soya sauce has salt in it.
5.zucchini is the green long squash(yellow) like veggie
6.use less sodium soya sauce
7.sesame oil gives authentic taste ,may be you can try with veg oil if you don't have
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Nellore chicken:
ingredients:
in a bowl marinate chicken with chopped mint coriander red chilli,salt
heat up butter and oil in a pan add sliced onions and bell peppers add a pinch of salt (onion cooks faster) when its translucent add the marinated chicken and cook half way through add garam masala powder mix and cook until the yogurt gets thick and coats completely to the chicken pieces.
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Chicken wings in Asian zing sauce:
ingredients:
for sauce- mix all the ingredients together in a pan except vinegar and corn starch bring the mixture to boil then add the vinegar and corn starch while stirring constantly until it thicken slightly (it will thicken more until it cools)
then toss the hot wings with the desired amount of sauce and serve
tips: 1.season chicken just enough(2 -3pinch) for frying coz the sauce will have enough amount of salt in it
2.mix it when the sauce is hot
3make sure you buy chicken wings with skin on .the skin keeps the chicken moist and juicy
4.its a sweet and tangy sauce if you want it tangy then reduce sugar
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Labanese lemon chicken:
ingredients:
mix all the ingredients in a bowl except oil then add chicken mix well finally mix oil ,refrigerate for at least an hour
then grill it on a grill
you can bake in a preheated 500F oven for 20 mins then use the broil option for 10-15 mins for browning - in the conventional oven
for chilli garlic paste -soak 7-8 dry chilli whole(Kashmiri red chilli prefered) in warm water until they are soft then blend them in a blender with 5-6 cloves of garlic to paste . you can remove seeds to reduce spice,
seeds make the paste grainy too
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Chicken fingers:
ingredients:
cut chicken breasts to thin strips
make a paste with flour and egg season with little salt
in a plate spread corn flakes crushed
then marinate chicken with lemon juice ,salt , pepper powder , red chilli powder, garam masala powder , chat masala and dry thyme .keep aside for 45 mins
Heat up oil .dip the strips in the egg -flour mixture then roll on crushed corn flakes/bread crumbs fry until golden brown
you can bake it in 200 centigrade /400 farenhiet-preheated oven until slightly brown ,crisp and cooked
serve with tomato ketchup , sauce , blue cheese , or any dip of your choice
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Chilli eggs:
ingredients:
boil eggs then peel them and make gashes (vertically) keep aside
heat up a pan add oil add ginger chopped , garlic chopped , and green chilli chopped sauté for few seconds then add onion and bell pepper sauté for 2-3 mins season with some salt then add chilli paste sauté for a minute then add soya sauce , tomato ketchup , vinegar , chopped coriander , spring onion chopped mix well then add eggs .fry for few minutes then serve as it is or cut eggs into halves pour masala on top and garnish with more coriander leaves
tips: you can cut the eggs into halves and add to the dish
2.sugar cuts the acidity in this dish
3.i have used homemade chilli paste ,you can also use store bought one .make sure you check for spiciness.
4.chilli paste-take Kashmiri dry chillies slit and remove seeds then boil water in a pan add chillies close lid and take off heat wait until the chillies are soft then in a blender add very little water and grind to paste
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Garlic chilli chicken:
ingredients:
marinate chicken with ginger garlic paste,redchilli paste,salt , turmeric, pepper powder , coriander powder , garam masala powder , lemon juice for 1 hr
lamb meat/mutton-1/2 kg
pepper corns whole-2tbsp
fennel seeds-1 tbsp
salt
oil-2-3tsp
onion- cut thick slices-2
curry leaves-2 sprigs
garlic cloves chopped-2 1/2 tbsp.
procedure:
first pressure cook lamb with little salt untill soft
grind pepper and fennel with a mortar an pestle or a grinder
heat up a pan add oil add curry leaves then add sliced onion fry for 2-3 mins then add the cooked lamb(along with its cooked water ,about 3-4 tbsp) fry for a minute then add the ground spice and garlic chopped mix and fry for few more minutes ,check for salt add if necessary
tips: add very little water when you cook lamb , as the meat will ooze out its juices , incase there is more water after cooking then just open cook so tat the water(stock) condenses to 3-4 tbsp .
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Redchilli lamb:
ingredients:
firstly pressure cook lamb until tender -(7-8 wistle or more)
in a pan heat up oil add curry leaves and fennel seeds then add ginger garlic paste fry for 2 mins until raw smell is gone then add chopped onion,green chilli chopped and fry until slightly golden then add the fresh redchilli paste saute for 2-3 minutes
then add the cooked lamb with its water mix well then finally add pepper powder ,lemon juice and chopped garlic saute for few mins and serve
tips: add very little water when you cook mutton ,incase more then reduce it to 2-3 tbsp.
depending on your pressure cooker size and the lamb adjust the cooking time ,make sure the lamb meat is nice and soft or else the meat will be rubbery
make red chilli paste -by soaking chillies in warm water for few minutes until soft ,take out seeds and grind for a smooth and less spicy paste , for this recipe I have taken out max of its seeds. red chilli paste gives brightness to this dish.
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Tomato pepper chicken:
ingredients:
marinate chicken with salt and keep aside
ingredients:
mix all the dry ingredients with chicken then add olive oil mix and keep aside for 1 hr
3. for pesto recipe check chutneys sides and dips or you can also use store bought one
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Easy-peasy chicken:
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ingredients:
marinate chicken with ginger garlic paste ,turmeric salt, pepper powder 1/4 tsp
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curryleaf green chicken dry:
ingredients:
grind the ingredients for masala with little water, and keep aside
tips: do not add water when you add the masala ,you will not get a good tasting chicken , let the masala cook well with the chicken (oil seperates on sides)then add water if necessary
2.use a thick bottom kadahi or pan , than a nonstick
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Soy - chilli chicken:
ingredients:
for masala grind together onion . ginger garlic ,green chilli and coriander leaves chopped to paste and keep aside
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Onion chicken dry:
ingredients:
marinate chicken with red chilli powder ,ginger garlic paste ,cumin and coriander powder , turmeric powder, garam masala powder , corn flour ,salt .keep aside for 1/2 hour
add little more oil to the same pan heat up , add chopped garlic and slit green chilli fry for half a minute then add sliced onions fry for a minute then close lid and cook for 4-5 minutes then on high flame add soy sauce mix well until it coats all the pieces check for salt add coriander leaves optional serve with rice and dal
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Chicken masala dry:
marinate chicken with ginger garlic paste .roasted coriander and cumin powder ,kashmiri red chilli powder , turmeric powder, ghee, garam masala powder and salt ,keep aside for at least 1/2 hr
tips: take care while you add salt coz soy sauce is salty
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Cashew chicken tandoor:
ingredients:
make gashes on he chicken leg pieces ,so that they soak in all the flavours
in small ovens you can cook on default tandoor or grill option ,usually tats 30-35mins on the setting
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stuffed bell pepper:
ingredients:
cut 1/4 inch from the top (round) to make the bell peppers cup shaped , take out the seeds ,apply oil on the out side of the peppers
firstly add oil add chopped garlic as soon as it sizzles add onion fry until translucent then add chicken and mushroom when its half way cooked add herbs, chilli flakes ,pepper powder , lemon juice , salt fry until its 3/4 done then take the mixture to a bowl then let it cool down .
then add cheddar cheese coriander leaves half of the mozzarella cheese and mix well then stuff them equally into the pepper cups ,bake for 25-30 mins or until the peppers are soft and cooked then add rest of the bell peppers on top of the peppers and bake until melted.
tips: always remember cheese always have salt in them so check and add salt according to that
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Chat masala chicken dry:
ingredients:
first marinate chicken pieces with salt, red chilli powder, coriander powder, chat masala, garam masala and ginger garlic paste for half hour
and mix then close lid and cook until 8-10 mins then add little water ,so that it doesn't catch the bottom or burn then mix and close lid and cook until done.
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Tandoori fennel pepper chicken:
ingredients:
heat up a pan and roast fennel seeds and pepper together until aromatic,may be say 2 minutes.
then with a mortar pestle or blender grind to powder,not too fine.
Simple chicken tandoor:
ingredients:
- chicken- 1kg (drumstic and breast and thigh pieces)
- Kashmiri redchilli powder-2 tsp
- hung yogurt-2tbsp
- ginger garlic paste-2 1/2 tsp
- kasuri methi powder-1tsp
- chaat masala-1/4 tsp
- turmeric powder-1/4 tsp
- mustard oil-3tsp
- salt to taste
mix all the ingredients in a bowl then add chicken, marinate for 2-3 hrs .then prepare your grill pan with foil then place chicken and then cook in an oven for 20 mins .then switch on the broil and place the tray close to the broil and cook for 10-15 mins . serve with lemon slices
tips:1. always make gashes on the big pieces so tat chicken pieces takes all the flavours in
2.hung yogurt-take normal yogurt in a muslin cloth tie it an hang it so tat all the water content is drained off an very thick yogurt remains ,if u don't have a cloth then u can use a strainer too
3.just mix the remaining masala to a onion-long sliced and spread it on the baking pan or the foiled pan and then place the chicken pieces on it ,this acts like a bed and prevents the chicken from sticking to the pan or foil2.hung yogurt-take normal yogurt in a muslin cloth tie it an hang it so tat all the water content is drained off an very thick yogurt remains ,if u don't have a cloth then u can use a strainer too
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Chicken tikka kabab
ingredients:
- chicken 1/2 kg cut to small pieces
- turmeric-1/4teaspoon
- kasmiri red chilli powder-1teaspoon
- hung yogurt-1 1/2 teaspoon
- ginger garlic paste-1 1/2teaspoon
- mustard oil-2teaspoon
- garam masala powder-1/4 teaspoon
- gram flour-1 1/4teaspoon
- salt to taste
- preheat oven to 500 Fahrenheit or
firstly marinate chicken with salt ,turmeric , ginger garlic paste and red chilli powder for 20 mins then prepare the second marinade by mixing roasted gram flour, hung yogurt ,garam masala powder and mustard oil and mix with the chicken and leave for half hr. then prepare the pan covered with foil and put ur chicken on skewers and cook in the oven for 20 mins then put on broil and cook for 10 more mins , make sure u keep the tray on the top rack ,close to the heat
tips:
1.for roasted gram flour, heat up a pan until hot then take out from the flame add gram flour and toast it until raw smell is gone.
2.u can use bamboo skewers or metal skewers if you are taking bamboo skewers then make sure u soak the sticks in water for atleast 20 mins so that they don't burn totally under the high temp
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Spicy chilli chicken:
- chicken-10-12 pieces
- green chillies-1
- black pepper powder-1tsp
- corn flour- 3/4tsp
- maida or all-purpose flour-3/4 tsp
- Kashmiri red chilli powder-3/4tsp
- gingergarlic paste -1tsp
- soya sauce-2-3 tsp
- vinegar-1 1/2 tsp
- chopped ginger-1 1/2 tsp
- chopped garlic-1 1/2 tsp
- chopped bell peppers-3tbsp
- chopped onion-2tbsp
- coriander leaves chopped-2tbsp
- curry leaves 2 big sprigs
- salt to taste
- oil for shallow fry-about 2-3 tsp
firstly marinate chicken with salt maida, cornflour, red chilli powder, ginger garlic paste , for half hour then in a pan heat oil in a pan then fry chicken with high flame for 5 mins then close lid and cook chicken until done ,in between keep flipping sides . then keep aside ,in the same pan add little more oil if necessary , add chopped ginger and garlic, green chilli and curry leaves fry for a min then add onion chopped and bell pepper chopped , and fry for 3 minutes then add fried chicken add soya sauce ,vinegar , pepper powder and coriander chopped mix well until all incorporated .
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Hara kabab:
preheat oven -500 Fahrenheit 260 celcius
ingredients:
- chicken -15 pieces
- mint-15 leaves
- coriander leaves-7-8 sprigs
- green chillies-2-3 depending on spice
- garlic cloves-6
- ginger-4 pieces
- garam masala powder1/2 tsp
- hung yogurt-1tbsp
- lemon juice-few drops
- turmeric powder-1/4 tsp
- salt
- mustard oil -1tbsp
first grind ginger ,garlic, green chillies, mint and coriander to a thick paste
then in a bowl marinate chicken with the green paste ,turmeric powder, garam masala powder , lemon juice ,salt mustard oil and yogurt ,for 1hr
then prepare your pan pu the chicken on skewers and bake for 25 mins then put on broil and cook for 10 more minutes
tips:to add crunch u can also add mushroom cubes and broccoli florets to the marinade and put them on skewers along with chicken , but make sure the salt is according after adding the veggies
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Sukha chicken:
ingredients:
- chicken-15 pieces
- peppercorns-8-10
- cloves - 4-5
- coriander seeds-1teaspoon
- cumin seeds-1teaspoon
- whole red chillies (byadgi or kashmiri)-3
- cinnamon-1 inch stick
- cardamom -1
- onion-2 medium
- ginger -1 inch
- garlic cloves -6-8
- oil-2 tablespoon
- bell peppers -1/2 chopped
- coriander leaves-2tsp chopped
dry roast the spices lightly , add it to the blender with onion ginger and garlic , grind it to paste then marinate the chicken with the paste and salt keep aside for 2-3 hrs.
heat a pan add oil then add the marinated chicken sauté for 3-4 minutes then close lid and cook until chicken is done, finally add bell peppers and coriander leaves and cook for 3 more mins
serve with rice as side dish or with rotis
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Dhaniya chicken:
ingredients:
- chicken pieces-750 gms
- lemon juice-1tbsp
- lemon whole-1
- corriander leaves paste-4tbsp
- corriander powder- 1tsp
- chilli paste-1tsp
- oil-1tbsp
- ginger garlic paste-2tbsp
- black pepper corns-5-6
- cardamom-2
- cloves-5-6
- turmeric powder-1/4tsp
- onion sliced-1 medium
- yogurt-2tbsp
- salt
put chicken in a bowl ,add salt, lemon juice , corriander leaf paste . mix well keep aside for atleast half hour. heat up oil in a pan , add cardamom , black pepper corns and cloves , saute until they are fragrant(see the cloves puff up)
-
next add ginger garlic paste green chilli paste ,turmeric powder then mix well .now add onion and fry until golden,
- add yogurt to the marinated chicken and mix keep aside
quarter the lemon then add the pieces to the pan ,cover lid and cook on medium for 20-25 minutes . stir occasionally .switch off the heat and keep the pan covered for 5-10 minutes. serve hot
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Chicken rolls stuffed with feta cheese and spinach:
ingredients:
- boneless chicken breast -2 big
- spinach 1 bunch
- feta cheese-4tbsp or ricotta or may be paneer too if you are using paneer then use more cheddar
- cheddar cheese grated 4 tbsp.
- olive oil 1tsp
- finely chopped mushrooms-3 button or portabella mushrooms
- pepper-1/2 tsp
- garlic-4 cloves chopped
- salt lil
- preheat oven to 375F
procedure:
in a microwave bowl cook chopped spinach for 3 mins squeeze the water out, same way cook the chopped mushroom for 1 an half minutes
first flatten the chicken breasts with a meat pounder or a chapathi roller keeping it between plastic wrappers or a zip lock bag season both sides with little salt an pepper then in a bowl add spinach mushroom an all the ingredients spread on the flattened chicken an roll them then in a foil roll an wrap the chicken an keep the end side up so tat the juices don't come out, cook in a 375F oven for 25 mins or until
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Chicken Lettuce wraps:
ingredients:
- fresh cabbage lettuce -3-4 full layer cup
- chicken finely chopped to little bits-1cup
- shitake mushrooms finely chopped-4-5(dried ones soaked in water until soft)
- water chestnuts-1 small can or about 1/2 cup chopped
- spring onions-4-5 strands
- garlic cloves chopped-1 tsp
- cornflour-2 tsp
- hoisin sauce-11/4tsp
- soya sauce-11/4 tsp
- water-2tsp
- pepper-3/4 tsp
- oyster sauce-1tsp
- sugar-1/4tsp
- salt
- oil-2tsp
procedure:
mix chicken with corn flour ,half of pepper powder and salt
chop the soaked shitake mushrooms , keep aside
mix hoisin, soya and oyster sauces with water
in a pan heat oil then add chicken cook until done(doesn't take long )then add garlic chopped add shitake mushrooms, chest nuts , toss for a minute then add rest of the pepper powder, now add the sauce mix and spring onion stir well check for salt ,add if necessary then sprinkle sugar mix ,cook until slightly moist
way you eat this is take a lettuce leaf cup put 1-2 spoons of the prepared chicken wrap the lettuce and eat
tips:
when you add salt to the chicken remember that hoisin , soy and oyster sauce all three have salt in them
2.you can get shitake mushrooms in any oriental or Vietnamese store , and the sauces too ,wal-mart and other big stores carry these in their Asian food section
3 you will find in any big stores in canned veggies section
4cabbage lettuce is a type of lettuce which looks like cabbage , its a little tricky to peel the layers keeping the leaf intact , do it slowly and carefully
4soak shitake mushrooms for atleast 2 hours
5the chest nut can has preserve liquid , drain that liquid and rinse the chestnuts with little water
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Spicy lettuce wrap :
ingredients:
- chicken chopped ,small bits-1 cup
- chopped chest nuts -1/1/4 cup
- chopped spring onion-5 sprigs
- chopped soaked shitake mushrooms-4
- garlic chopped-1 tsp
- sesame seeds-1/2 tsp
- chilli flakes-1/2 tsp
- pepper powder-1/2 tsp
- hoisin sauce-1 1/2sp
- soy sauce-1 1/2tsp
- water-2tsp
- oyster sauce -1tsp
- oil-3 tsp
- salt, sugar
procedure:
procedure same as above,(previous recipe)add sesame, chopped spring onions and chilli flakes when u add chopped garlic
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Chicken pepper dry:
ingredients:
ingredients:
- chicken breast ,cut to bite size pieces-1
- pepper-1tsp
- ginger garlic paste-1 1/2tsp
- red chilli powder-3/4 tsp
- salt
- curry leaves -2 sprigs
- egg-1 small
- corn flour-1tsp
- coriander powder-1/2 tsp
- chopped garlic cloves-1bsp
- turmeric -pinch
- coriander leaves chopped 2 tsp
- vinegar-3/4 to 1 tsp
- oil for deep fry
- oil -2tsp
procedure:
marinate chicken with ginger garlic paste ,egg , red chilli powder, corriander powder, cornflour turmeric and salt ,mix well and keep aside for half hr
then deep fry the chicken until lightly crisp and golden brown on out side(medium heat) keep aside
in a pan heat oil in a pan add garlic curry leaves ,as soon as curry leaves splutter add chicken then add vinegar and pepper powder mix and cook until well mixed, garnish with chopped coriander leaves
tips:deep fried chicken tastes good ,but if you r health conscious then u can pan fry the chicken , just add 2-3 tsp oil in a nonstick pan place chicken each piece touching the bottom then cook on low flame, if you want crisp then just increase heat few minutes before flipping , close lid this will keep chicken moist .keep flipping sides of each piece, until cooked through.
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Tomato chilli chicken:
ingredients:
ingredients:
- tomatos- pureed-2
- chicken pieces-10
- oil-3-4 tsp
- red chilli powder-1/4 tsp
- pinch of sugar
- green chilli paste-1 tsp
- salt
- turmeric powder-1/4 tsp
- ginger garlic paste-1 tsp
- lemon juice-1/2 tsp
- garam masala powder-pinch
- coriander leaves chopped-2tsp
procedure:
make puree of the tomatoes
marinate chicken with red chilli powder green chilli paste, salt. turmeric ,ginger garlic paste pinch of sugar mix and keep aside for 1/2 hr
in a pan heat oil add tomato paste cook(low heat) until oil floats up and the raw smell is gone , add the marinated chicken close lid and cook on low heat until done, finally add coriander leaves and garam masala powder , mix cook for a minute . the masala should coat the chicken well
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Spicy red chicken:
ingredients:
- chicken-4-5 pieces(legs and wings or cut pieces)
- red chillies dry whole-4-5
- garam masala powder-1/4 tsp
- lemon juice-2-3 tsp
- curry leaves-5 leaves
- rice flour-1 1/2 tsp
- salt
- hung yogurt/thick yogurt-1/4 cup
- ginger-1 inch big
- garlic-5
- oil-4-6 tbsp.
- chopped coriander leaves-2 tbsp.
firstly make slits if pieces are big so the pices absorb all the flavor.then marinate chicken with salt and lemon juice keep aside.
grind rice flour , red chilli , ginger ,garlic garam masala powder to a smooth paste.
then take it out to a bowl add salt and yogurt, mix well until smooth
apply the mixture to the chicken pieces and marinate it for 5 hrs in the refrigerator
heat oil in a pan place chicken fry for 1-2 mins ,flip then fry for 2 mins then reduce heat and cook with a lid closed -on low heat, flip in between fry until done finally add coriander leaves
tips: the flipping process is to ensure that the masala sticks to the chicken. if you close lid immediatly after adding chicken then the masala forms like gravy. and comes off the chicken.
you can fry this on a grilling pan or grill it
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Chicken tandoori kabab:
ingredients:
- chicken pieces-1/4 kg/250 gms
- hung yogurt-2-3 tbsp.
- lemon juice-3/4 tsp
- turmeric-1/2 tsp
- chilli,-1-2corrinader-5tbsp and mint-2tbsp paste- grind to paste
- pepper powder-1/4 tsp
- red chilli powder-1/4 tsp
- onion cubes-take out layers
- oil-2tsp for marinade
- bell pepper cubes
- salt
- butter to brush after grilling
- preheat oven -500F
mix all the ingredients except chicken onion and bell peppers make a paste then add the chicken bell pepper and onion marinate in refrigerator for 2 hrs then put them on skewers and grill, or bake at 500F for 20 mins then broil for 15 mins (dark on edges) just brush with butter when its hot
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Chicken chettinad dry:
ingredients:
- chicken -8 big pieces
- dry red chillies whole-5-6
- ginger-1 inch piece
- garlic cloves-5-6
- greenchilli-1
- onion-1 small
- curry leaves-8- 10 leaves
- rice flour-3/4 tsp
- salt
- turmeric powder-1/4 tsp
- lemon juice-1 tsp
- oil for fry-3-4 tbsp.
grind both chillies, curry leaves . ginger garlic , and onion together to paste with very little water(not very fine)
marinate chicken with this masala ,turmeric , lemon juice, rice flour and salt .refrigerate it for 2-3 hrs
then heat oil in a big pan place marinated chicken pieces (do not crowd the pieces) fry for 15 mins flip sides then add any masala left fry until chicken pieces are cooked through
tips: rice flour acts as binding agent and also the crisp the crust
Kashmiri or byadgi chillies will give volume to the masala coz they are thick chillies. and not very hot chillies
in case you ant to reduce spice you can just remove some seeds.
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Quick mutton pepper dry:
- mutton ribs (singles)-6
- pepper powder-3/4 tsp-1tsp
- salt
- turmeric powder-pinch or two
- ginger garlic paste-1tsp
- lemon juice 3/4 tsp
- onion finely chopped-1 small
- oil-1-2 tsp
pressure cook mutton ribs with little salt-2 whistle(do not add water)it will leave some broth
take out the pieces to a bowl add turmeric . ginger garlic powder half of pepper powder lemon juice mix well keep aside
in a pan heat oil add onion chopped fry well(shouldn't brown)then add the mutton fry well for 5 -8 mins until the raw smell of ginger and garlic is gone then add the mutton water (while pressure cooking mutton)cook untill the gravy gets thick and dry, the oil seperates at this point then add pepper powder mix well for few minutes then serve
tips: while adding salt to the mutton make sure you don't add more coz there isn't much flesh in ribs and also remember if you are using a store bought ginger garlic paste it will always contain salt in it
I have used black pepper powder .preffered , if you have white pepper powder ad if you are using it then use less coz white pepper powder is spicier than black one
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Stuffed eggs:
ingredients:
- boiled eggs-5
- fresh chives-2tsp
- cayenne pepper-less than 1/4tsp
- mayonaise or sourcream-1-2 tsp
- pepper-1/4tsp
- smoked paprika-1/4tsp
- vinegar-few drops
- salt
cut the boiled eggs into half , pop out the yellows carefully into a bowl . mash the yellows mix in all the other ingredients until incorporated then stuff them back to the whites. u can do it by spoon or can fill it to a piping bag and pipe it on neatly
tip: this is a light and a quick starter for parties
you can also add chopped cilantro/coriander leaves to this dish
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Kung pao chicken:
- chicken cut to small bite size pieces-1 cup or about 15-18-pieces
- peanuts-3 tbsp.
- cornflour-2 1/2
- soya sauce-3tsp
- vinegar-2tsp
- sugar-1 tsp
- red bell pepper cubes-8 cubes
- whole redchillies-3 broken into halves
- sesame oil- for deep frying and 4tsp for cooking
- salt-very little
- spring onion-3 sprigs chopped
- zucchini-8 cubes
- chopped garlic -1tsp
- chopped ginger-1tsp
in a small bowl add 1/2tsp of corn starch, 2tsp of soya sauce ,sugar 1tsp sesame oil,1tsp vinegar and 2tsp water mix together and keep aside
in a bowl take chicken add 2tsp corn flour ,1tsp soya sauce, pinch or two of salt, 1tsp vinegar mix and deep fry in oil and take out on a tissue.
then in another pan heat up 3tsp sesame oil add broken chillies then add chopped ginger sauté for a minute(do not brown) then add zucchini red bell pepper and pinch of salt fry for a minute or two then add fried chicken sauté for 2 mins then add the sauce mixture cook until it coats chicken well now add roasted peanuts and spring onion, saute for a minute or two then serve hot
tips: if you want spicy you can add more chilies /reduce too
2.do not over fry chicken it will become dry. and will not take in the sauce. chop chicken pieces to uniform sizes so that all the pieces fry equally
3.for peanuts roast then, allow to cool a little then rub the peanuts between palms do it until done the skin will separate and also the peanuts will separate into halves then just blow off the skin
4.be a little cautious with salt coz soya sauce has salt in it.
5.zucchini is the green long squash(yellow) like veggie
6.use less sodium soya sauce
7.sesame oil gives authentic taste ,may be you can try with veg oil if you don't have
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Nellore chicken:
ingredients:
- chicken-10-12 pieces
- thick yogurt-3/4cup
- red chilli powder-1/2 to 3/4 tsp
- green chilli slit-1
- coriander /cilantro leaves chopped-4-5tsp
- mint/pudina leaves chopped-3tsp
- bell pepper long sliced-1/2 of 1
- salt
- onion-1 big long sliced
- ginger garlic paste -1 1/2 tsp
- garam masala powder-1/2 tsp or more
- oil-3tbsp
- butter-1 tbsp.
in a bowl marinate chicken with chopped mint coriander red chilli,salt
heat up butter and oil in a pan add sliced onions and bell peppers add a pinch of salt (onion cooks faster) when its translucent add the marinated chicken and cook half way through add garam masala powder mix and cook until the yogurt gets thick and coats completely to the chicken pieces.
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Chicken wings in Asian zing sauce:
ingredients:
- chicken wings-10
- pepper powder-1/4tsp
- salt -little
- corn flour/starch-2tsp
- corn flour/starch-1tsp
- rice wine vinegar-6tbsp
- sugar-1-2tsp as required
- chilli garlic sauce-6bsp
- tomato sauce 2tsp
- soya sauce-2 tbsp.
- ginger powder-3/4tsp
- garlic (grated)-1tsp
- lemon juice -1-2tsp
- corn syrup-2tbsp optional
- water-6tbsp
for sauce- mix all the ingredients together in a pan except vinegar and corn starch bring the mixture to boil then add the vinegar and corn starch while stirring constantly until it thicken slightly (it will thicken more until it cools)
then toss the hot wings with the desired amount of sauce and serve
tips: 1.season chicken just enough(2 -3pinch) for frying coz the sauce will have enough amount of salt in it
2.mix it when the sauce is hot
3make sure you buy chicken wings with skin on .the skin keeps the chicken moist and juicy
4.its a sweet and tangy sauce if you want it tangy then reduce sugar
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Labanese lemon chicken:
ingredients:
- chicken drumsticks-6
- lemon juice-2-3tbsp
- cornflour-1tbsp
- chilli garlic paste-1 1/2 tbsp.
- soya sauce-2tsp
- salt-
- vegetable oil -2 tsp
- black pepper-1/4tsp
- honey-1tsp
mix all the ingredients in a bowl except oil then add chicken mix well finally mix oil ,refrigerate for at least an hour
then grill it on a grill
you can bake in a preheated 500F oven for 20 mins then use the broil option for 10-15 mins for browning - in the conventional oven
for chilli garlic paste -soak 7-8 dry chilli whole(Kashmiri red chilli prefered) in warm water until they are soft then blend them in a blender with 5-6 cloves of garlic to paste . you can remove seeds to reduce spice,
seeds make the paste grainy too
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Chicken fingers:
ingredients:
- chicken breasts-2 / 500 gms
- pepper-3/4tsp
- eggs-1
- plain corn flakes -1/2 cup crushed or bread crumbs
- all purpose flour-1 1/2 tbsp
- red chilli powder-3/4 tsp
- salt
- lemon juice-1 tbsp.
- garam masala powder-1/2 tsp
- chat masala -1/4 tsp
- dry thyme-1/2tsp
cut chicken breasts to thin strips
make a paste with flour and egg season with little salt
in a plate spread corn flakes crushed
then marinate chicken with lemon juice ,salt , pepper powder , red chilli powder, garam masala powder , chat masala and dry thyme .keep aside for 45 mins
Heat up oil .dip the strips in the egg -flour mixture then roll on crushed corn flakes/bread crumbs fry until golden brown
you can bake it in 200 centigrade /400 farenhiet-preheated oven until slightly brown ,crisp and cooked
serve with tomato ketchup , sauce , blue cheese , or any dip of your choice
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Chilli eggs:
ingredients:
- eggs -4
- onion sliced or chopped-1 small
- spring onion chopped-2-3 sprigs
- bell pepper chopped-1/2 of 1
- salt
- garlic cloves chopped-4-5
- ginger chopped-3/4 tsp
- green chilli chopped-1
- coriander leaves chopped - 2tsp
- oil-2-3 tbsp.
- soya sauce-2tsp
- chilli paste-3/4 to 1tsp
- tomato ketchup or sauce-1- 1 1/2 tsp
- vinegar- 1/2 tsp
- sugar -1 pinch
boil eggs then peel them and make gashes (vertically) keep aside
heat up a pan add oil add ginger chopped , garlic chopped , and green chilli chopped sauté for few seconds then add onion and bell pepper sauté for 2-3 mins season with some salt then add chilli paste sauté for a minute then add soya sauce , tomato ketchup , vinegar , chopped coriander , spring onion chopped mix well then add eggs .fry for few minutes then serve as it is or cut eggs into halves pour masala on top and garnish with more coriander leaves
tips: you can cut the eggs into halves and add to the dish
2.sugar cuts the acidity in this dish
3.i have used homemade chilli paste ,you can also use store bought one .make sure you check for spiciness.
4.chilli paste-take Kashmiri dry chillies slit and remove seeds then boil water in a pan add chillies close lid and take off heat wait until the chillies are soft then in a blender add very little water and grind to paste
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Garlic chilli chicken:
ingredients:
- chicken -8-10
- red chilli paste-3tsp
- onion sliced thick-1
- ginger garlic paste-1tbsp
- turmeric-1/4tsp
- cumin seeds-1/4tsp
- fennel seeds-1/4 tsp
- coriander powder -1 1/4 tsp
- pepper powder-1/2 tsp
- lemon juice- 11/4tsp
- garam masala powder-1 pinch
- garlic chopped-1 1/2 tsp
- coriander leaves chopped/cilantro-2tsp
- curry leaves-1 sprig
- salt
- oil-2-3 tbsp.
marinate chicken with ginger garlic paste,redchilli paste,salt , turmeric, pepper powder , coriander powder , garam masala powder , lemon juice for 1 hr
heat up a pan add cumin and fennel seeds and curry leaves as they crackle add the marinated chicken also add sliced onion mix and close the lid and cook untill almost done,let the chicken cook in its own juices(if you think its drying add very little water) lastly add chopped garlic and corinader leaves cook for few more minutes ,check for salt ,add if necessary.
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Lamb pepper fry:
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Lamb pepper fry:
ingredients:
lamb meat/mutton-1/2 kg
pepper corns whole-2tbsp
fennel seeds-1 tbsp
salt
oil-2-3tsp
onion- cut thick slices-2
curry leaves-2 sprigs
garlic cloves chopped-2 1/2 tbsp.
procedure:
first pressure cook lamb with little salt untill soft
grind pepper and fennel with a mortar an pestle or a grinder
heat up a pan add oil add curry leaves then add sliced onion fry for 2-3 mins then add the cooked lamb(along with its cooked water ,about 3-4 tbsp) fry for a minute then add the ground spice and garlic chopped mix and fry for few more minutes ,check for salt add if necessary
tips: add very little water when you cook lamb , as the meat will ooze out its juices , incase there is more water after cooking then just open cook so tat the water(stock) condenses to 3-4 tbsp .
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Redchilli lamb:
- boneless lamb pieces-15
- redchilli paste-2tbsp
- curry leaves-10-12
- onion chopped- 1 small
- garlic chopped-2tsp
- pepper powder- 1/4tsp
- green chilli-1/2 to 1
- fennel seeds-2 pinch
- lemon juice-few drops
- ginger garlic paste-1/4tsp
- oil-2-3 tsp
- salt
firstly pressure cook lamb until tender -(7-8 wistle or more)
in a pan heat up oil add curry leaves and fennel seeds then add ginger garlic paste fry for 2 mins until raw smell is gone then add chopped onion,green chilli chopped and fry until slightly golden then add the fresh redchilli paste saute for 2-3 minutes
then add the cooked lamb with its water mix well then finally add pepper powder ,lemon juice and chopped garlic saute for few mins and serve
tips: add very little water when you cook mutton ,incase more then reduce it to 2-3 tbsp.
depending on your pressure cooker size and the lamb adjust the cooking time ,make sure the lamb meat is nice and soft or else the meat will be rubbery
make red chilli paste -by soaking chillies in warm water for few minutes until soft ,take out seeds and grind for a smooth and less spicy paste , for this recipe I have taken out max of its seeds. red chilli paste gives brightness to this dish.
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Tomato pepper chicken:
ingredients:
- chicken -10-12 pieces
- chopped tomato-1 1/2
- garlic chopped-2tsp
- pepper powder- 3/4tsp
- green chilli-1
- curry leaves-15
- chopped or crushed ginger-1/2 tsp
- chopped coriander leaves/cilantro
- corn starch-3/4 tsp
- oil-2tbsp
- salt
marinate chicken with salt and keep aside
heat up oil in a pan then add curry leaves ,chopped garlic ,green chilli slit and crushed ginger saute for few seconds(do not brown them)
then add chopped tomato fry untill soft
then add chicken mix well then close lid and cook for 10 mins in its own juices
then add 1/4 cup water mix then close lid and cook until chicken is done(and the water almost dries and the tomato coats chicken well)
then add pepper powder ,c hopped coriander leaves and mix finally mix few tablespoons of water to the corn starch dilute well then add it to the chicken and mix until coats well on chicken.
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spiced chicken burger: serves 2----------------------------------------------------------------------------
ingredients:
- chicken breast - 1 cut to 2 pieces
- burger buns-2
- mayonnaise-3-4 tbsp
- basil pesto-2 tbsp
- tomato slices-4-6
- lettuce
- cheese slices -optional
for marination:
- smoked paprika/paprika/ kashmiri red chilli powder-1tsp depending on what you are using
- salt
- dry basil-1/4tsp
- dry thyme-1/4 tsp
- garlic powder-1/2 tsp
- pepper powder-1/4tsp
- olive oil-1tbsp
- ginger powder-2pinch
mix all the dry ingredients with chicken then add olive oil mix and keep aside for 1 hr
you can grill ,bake or pan fry the chicken
for oven preheat oven to 200 C / 400 F ,grease the baking tray with little olive oil
then cook for 25 mins , for conventional oven bake for 20 mins broil for 5-10 mins. slice the chicken pieces into two (as shown in pic)
for pan frying ,if the breasts are very thick then slice it into 2 so that it cooks fast and doesn't become rubbery.
then slightly toast the buns on pan then apply mayonnaise on one side and apply pesto on the other ,then place the chicken and tomato slices and lettuce ,and serve
tips:1.you can use garlic paste if you don't have garlic powder
2.smoked paprika is not so spicy , so if you are using that you can also use a little cayenne pepper powder with it , using normal chilli powder will give that indian taste3. for pesto recipe check chutneys sides and dips or you can also use store bought one
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Easy-peasy chicken:
ingredients:
- chicken - 8-10 pieces
- chopped onion -3tsp
- turmeric powder-1/4tsp
- ginger garlic paste-1 1/2 tsp
- whole garlic cloves-6-7
- pepper powder-3/4 tsp
- lemon juice-few drops
- green chilli- 1 slit
- corn flour/starch-1/2 tsp diluted in little water
- chopped cilantro/coriander leaves- 2tbsp
- salt
- oil-2-3tsp
marinate chicken with ginger garlic paste ,turmeric salt, pepper powder 1/4 tsp
then heat up a pan add oil add chopped onion ,pinch of salt and green chilli when the edges of onions it slightly turns golden add the marinated chicken coriander leaves and garlic whole , mix and close lid and cook for 5-6 mins then add 1/4 to1/2 cup water and cook until chicken is almost done and the water dries up
next add lemon juice and remaining pepper powder ,mix and cook for 2-3 mins finally add the diluted corn starch ,mix and cook untill it coats the chicken well
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curryleaf green chicken dry:
ingredients:
- chicken-8 pieces with bone
- pepper powder-1/2 tsp
- slices onion -1/2 of 1
- finely chopped tomato-1/2 of one
- turmeric powder-1/4tsp
- juice of lemon-1/2 of one
- salt
- oil-3-4tbsp
- for masala:
- garlic cloves-3 big
- green chilli-1
- cumin seeds-1/2tsp
- curry leaf-3 sprigs
- ginger- 3 slices
grind the ingredients for masala with little water, and keep aside
in a pan heat up oil then add turmeric powder ,onion, fry until edges turn golden ,then add finely chopped tomato until soft and mushy , fry for a minute more. then add the chicken and salt mix well, then close lid and cook until they change color may be about 8-10 mins
then add the ground masala mix well close lid and cook until chicken is done .( add very little water if necessary)add pepper powder and mix .cook until the gravy is thick and well coated on chicken ,lastly add lemon juice mix well for 2 mins and done
2.use a thick bottom kadahi or pan , than a nonstick
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Soy - chilli chicken:
ingredients:
- chicken -with bone-10 pieces
- turmeric-1/4tsp
- tomato chopped-1 small
- onion chopped-3tbsp
- pepper powder-1/2tsp
- whole green chillies-3
- soy sauce-3tsp
- tomato sauce-1tbsp
- salt
- oil-4-5tbsp
for masala:
- onion-1 medium quartered
- garlic cloves-6 big cloves
- ginger-1 1/2 inch piece
- green chilli-1-2 depending on its spicyness
- coriander leaves chopped-3tbsp
for masala grind together onion . ginger garlic ,green chilli and coriander leaves chopped to paste and keep aside
marinate chicken with salt and turmeric powder keep aside
heat up a pan add oil then add onion fry until its golden brown then add tomato chopped close lid and cook until soft then fry a little more to take out the moisture ,then add the ground masala and fry until oil seperates on sides and all the moisture and rawness is gone and it becomes thick
then add chicken , and pepper powder and mix close lid and cook for at least 10-15 mins then add very little water for the chicken to cook , also add whole green chillies.
close lid and cook until chicken is done ,now cook on a high flame to reduce the gravy once its thick and well coated on chicken add soy sauce and tomato sauce mix well cook for few more mins and done
Onion chicken dry:
ingredients:
- chicken-15 pieces
- cornflour-1 1/2 tbsp
- kashmiri red chilli powder-11/4tbsp
- garam masala powder- 1/2 tsp
- salt
- turmeric powder-1/4tsp
- ginger garlic paste - 1 1/4tbsp
- coriander powder- 3/4tsp
- cumin powder-1/2tsp
- salt
- oil-4-5tbsp
- green chilli-2
- garlic chopped-1tbsp
- onion thick sliced-2 medium
- soy sauce -2-3 tsp
- chopped coriander leaves -2tsp optional
marinate chicken with red chilli powder ,ginger garlic paste ,cumin and coriander powder , turmeric powder, garam masala powder , corn flour ,salt .keep aside for 1/2 hour
heat up a pan add 3-4 tbsp oil keep each chicken pieces touching the bottom of the pan. cover lid and cook on low heat until one side is golden and cooked flip cover lid and cook until chicken is fully cooked .take all the pieces on to a plate .
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Chicken masala dry:
- chicken pieces-15
- kashmiri red chilli powder-3/4-1tsp
- ghee/clarified butter- 3/4 tsp
- garam masala powder- 1/2tsp
- roasted coriander and cumin powder- 1tsp
- turmeric powder- 1/4tsp
- ginger garlic paste -1 tsp
- salt
- finely chopped coriander leaves-3tbsp
- soy sauce-3/4tsp
- green chilli slit-1-2
- garlic chopped-1tbsp
- onion chopped -1 small
- chopped tomato-1/2 of 1
- oil-3-4 tbsp.
marinate chicken with ginger garlic paste .roasted coriander and cumin powder ,kashmiri red chilli powder , turmeric powder, ghee, garam masala powder and salt ,keep aside for at least 1/2 hr
heat up a pan add oil then add slit green chillies and chopped onion fry until onions are translucent then add tomato chopped ,cook until soft .now add marinated chicken, chopped garlic and coriander chopped mix well then close lid and cook until 1/2 done then add just enough water to cook the chicken ,and until the grevy gets thick and coats the chicken pieces finally add soy sauce cook for 1-2 minutes and serve
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Cashew chicken tandoor:
ingredients:
- chicken legs-4
- ginger garlic paste -1 1/4 tbsp
- hung curd/yogurt-1 tbsp
- turmeric powder-1 pinch
- garam masala powder-1/4tsp
- pepper powder-1/4tsp
- green chilli-2-3
- coriander leaves chopped-4tbsp
- whole cashews-4
- almonds-2
- corn flour-1tsp
- lemon juice-1tsp
- mustard oil-2-3tsp
- salt
make gashes on he chicken leg pieces ,so that they soak in all the flavours
grind coriander , ginger garlic paste ,green chilli cashews , almonds, and hung yogurt to a thick paste(add water -very little)
marinate chicken with the ground paste , salt ,pepper powder, garam masala powder ,turmeric powder, corn flour , lemon juice mix well finally add mustard oil and keep aside for at least 2 hrs
preheat oven to 200C or 500F in conventional big ovens(as in usa) (that takes around 10-15mins)
once preheated place the chicken pieces on a oven safe grill pan ,you can foil the plate too .place chicken pieces and cook for 20 mins then switch on the broil option ,flip the chicken pieces and place under broil cook for another 10-15 mins untill done and the pieces have slight burnt marks on them
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stuffed bell pepper:
- bellpeppers-4 medium
- chicken cut to small pieces-1cup
- onion chopped
- chopped bell peppers from the cut top part of the bell pepper
- chilli flakes-3/4 tsp
- pepper powder-1/4 tsp
- sharp cheddar cheese-1/2 cup
- mozzarella cheese-1/2 cup
- garlic cloves chopped-5-6
- coriander leaves chopped-2tsp
- mixed dry herbs-basil oregano , and rosemary-1/2 tsp
- lemon juice-1/4-1/2 tsp
- chopped mushroom , button or portabella-2-3
- garam masala optional
- salt to taste
- oil-2-3 tbsp.
cut 1/4 inch from the top (round) to make the bell peppers cup shaped , take out the seeds ,apply oil on the out side of the peppers
firstly add oil add chopped garlic as soon as it sizzles add onion fry until translucent then add chicken and mushroom when its half way cooked add herbs, chilli flakes ,pepper powder , lemon juice , salt fry until its 3/4 done then take the mixture to a bowl then let it cool down .
then add cheddar cheese coriander leaves half of the mozzarella cheese and mix well then stuff them equally into the pepper cups ,bake for 25-30 mins or until the peppers are soft and cooked then add rest of the bell peppers on top of the peppers and bake until melted.
tips: always remember cheese always have salt in them so check and add salt according to that
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Chat masala chicken dry:
ingredients:
- chicken pieces- 10
- finely chopped onion - 1 big
- chat masala- 1/2 tsp
- coriander powder- 3/4 th tsp
- ginger garlic paste - 1 1/4 tsp
- garam masala - 1-2 pinch
- kashmiri red chilli powder- 3/4 to 1tsp( according to your spice level)
- salt
- oil- 3-4 tbsp.
first marinate chicken pieces with salt, red chilli powder, coriander powder, chat masala, garam masala and ginger garlic paste for half hour
heat up a pan/kadahi add oil then add chopped onion fry until edges are golden then add the marinated chicken
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Tandoori fennel pepper chicken:
ingredients:
- chicken pieces- 15
- hung yogurt- 1 1/2 tbsp.
- ginger garlic paste-1tbsp
- fennel seeds-1 1/4tsp
- whole pepper corns- 1 3/4
- turmeric powder-1/4tsp
- mustard oil-1 1/2 tbsp.
- few drops of lemon juice
- salt
heat up a pan and roast fennel seeds and pepper together until aromatic,may be say 2 minutes.
then with a mortar pestle or blender grind to powder,not too fine.
next in a bowl take chicken,ground spice,hung yogurt,ginger garlic paste,salt,few drops of lime juice,turmeric powder mix well and then add mustard oil,mix again and rest for at least 2 hours .upto 6 hours is best
oven temperature- 500F to 200C
oven temperature- 500F to 200C
preheat oven ,bake for 15- 20 mins,then broil for 10-15 minutes or until brown(black on edges)in the regular big convention oven,or in small ovens you can use the tandoor option.
tips:
1.if you are using drumsticks then make gashes so that it takes in the masala well
2.if the chicken pieces are small reduce the cookin time a little or else the chicken might get dry
----------------------------------------------------------------------1.if you are using drumsticks then make gashes so that it takes in the masala well
2.if the chicken pieces are small reduce the cookin time a little or else the chicken might get dry
Simple chicken tandoor:
- chicken pieces-15
- Kashmiri redchilli powder- 1 1/2 tsp or more
- hung yogurt- 2tbsp
- gingergarlic paste- 1 1/2 tsp
- lemon juice- 1/2 of one lemon
- garam masala - 1/4tsp
- salt
- mustard oil- 2tbsp
procedure:
in a bowl take chicken add redchilli powder,ginger garlic paste,hung yogurt,garam masala powder ,salt and lemon juice mix well then add mustard oil mix again and rest for atleast 3-4 hours or more
preheat oven to 500 F or 200 C
bake for 15-20 minutes then broil for 10-15 mins ina big conventional oven or use the tandoor option in the small ovens
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Simple chicken dry:
ingredients:
in a blender take chicken ,green chilli, garlic, ginger, chopped onion ,mint leaves and coriander leaves and pulse coarsely.
now chop the chicken to small little cubes then add it to the blender along with the coarse herb mixture and salt pulse until blended,do not grind too much it will turn like paste.keep it slightly coarse
take it out on to a bowl now add garam masala powder ,pepper powder and bread crumbs .mix well and rest the mixture for atleast 15-20
now take small portions of the mixture and roll around the stick ,heat up oil in a non stick pan and fry on low heat on all sides until done .
for yogurt dip -take yogurt in a bowl add tobacco sauce 1tsp,salt to taste and sugar a little less than 1/4tsp,you can adjust ingredients according to your taste. remember tobasco is tangy and spicy sauce so taste the dip once and then adjust to your taste
tip: 1.because its minced meat it will take less time to cook, you can prepare one first and check for salt , also it'll help to check the cooking time . over cooking will make the kababs rubbery and dry.
2. if the mixture seems sticky and hard to roll to the stick just apply a little oil on your palm and then roll, once to roll the mixture around the stick just use both your palms to give them a long and cylindrical shape.
Sesame malai kabab:
ingredients:
chicken - 1 whole chicken breast finely chopped
onion- 3 tsp finely chopped
heavy cream- 3tbsp
sesame seeds- 1 1/4 tbsp
chopped coriander leaves- 2 tbsp
ginger- 1/2 tsp
garlic- 5-6 cloves chopped
kashmiri red chili powder- 3/4 tsp
green chili- 1
garam masala powder- 1/2 tsp
bread crumbs- 1 1/2 tbsp
salt
oil for shallow fry
tooth picks
for dip:
hung yogurt- 1cup
chat masala powder- little less than 1/4 tsp
green chilli- 1/2
chopped coriander- 2tbsp
procedure:
for dip:
take all ingredients along with half of the yogurt and blend to paste.add and mix this paste to the remaining yogurt.keep aside
for kababs:
in a blender/mixi add chicken,sesame seeds,onion,garam masala powder,green chili,red chili powder,ginger,garlic,cream,salt and pulse until blended but still slightly coarse.
take it out to a bowl ,add bread crumbs ,mix . take lemon size portions and shape them cylindrical covering tooth picks.
add oil to a pan and place all the kababs and cook on all sides until done
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spicy lamb chops dry:
ingredients:
mutton chops-9-10 pieces
onion chopped- 1
garlic chopped-1 1/2 tsp
turmeric powder- 1/4 tsp
garam masala powder- 1/4 tsp
kashmiri red chili powder- 1 1/4tsp
pepper powder- 1/2 tsp
hung curd- 2 1/2 tbsp
lemon juice- 1tsp
ginger garlic paste- 1 tbsp
chopped coriander leaves- 3 tsp
salt
oil-4-5 tbsp
procedure:
pressure cook the lamb with salt and 3-4 tbsp water,the lamb will leave its juices while it cooks, until the mutton is tender (i cooked for 5 whistles and 6 minutes in simmer)
now take out the cooked lamb chops in a bowl (keep the coked water aside we will need it later),add red chili powder ,turmeric powder,garam masala powder ,pepper powder,yogurt,lemon juice,chopped coriander leaves and ginger garlic paste,mix well and keep aside for 15 minutes
heat up a pan add oil then add chopped onion fry until edges turn golden ,next add chopped garlic and saute for a minute (on low heat). now arrange the chops in the pan slowly mix (make sure all the pieces touch the pan)close lid and cook on one side for 5 mins(it will ooze some water because of the yogurt) then flip and cook on all sides ,and until the raw smell of the spices are gone . serve hot.
tip:1. cooking time of lamb may differ depending on the meat how young or old the lamb is,its always good to cook a little more than to under cook, specially red meat
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Yogurt chicken chili:
ingredients:
chicken bone less - 12-15 pieces
egg-1
all purpose flour-1 tbsp
pepper powder- 1/2 tsp + 1/2 tsp
green chili slit- 4-5
ginger garlic paste- 1 tbsp
garam masala powder- 1/2 tsp
onion - 2 chopped
chopped coriander leaves-2tbsp
soy sauce- 2tbsp
tomato sauce- 1 tbsp
thick yogurt- 2tbsp
oil - for deep frying
procedure:
mix chicken with egg ,pepper powder-1/2 tsp,salt,and all purpose flour and deep fry the chicken pieces ,keep aside
in a non stick pan add oil then add chopped onions and fry until the onions are translucent .then add green chilies and fry for 2-3 minutes
in the meanwhile mix yogurt,soy sauce pepper powder 1/2 tsp garam masala powder and ketchup in a bowl
add this mixture to the pan saute for a minute once and add the fried chicken pieces and chopped coriander leaves mix well and cook for a minute or two ,serve hot
TIP: check for salt at the end add if necessary ,because soy sauce contains salt and we have added salt to chicken pieces
2. if you are using home made garam masala add less.
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Yogurt and pepper lamb chops:
ingredients:
lamb chops-6-7
onion chopped-1 big
ginger garlic paste- 1 1/2 tbsp
pepper powder- 3/4 -1 tsp
hung yogurt-2tbsp
lemon juice- 1tsp
turmeric powder-1/4 tsp
garam masala-3/4 tsp
green chili-1 slit
chopped coriander leaves-2 tbs
oil- 4tbsp
salt
procedure:
pressure cook the mutton until tender with few tablespoons of water and salt (i cooked 6 whistle+ 6 minutes on simmer)depending how old the lamb is
then take out the chops on to a bowl while keeping the broth aside for later use, then add pepper powder ,yogurt, garam masala powder,ginger garlic paste and lemon juice mix well keep aside for 20 minutes
heat up a big non stick pan and add oil then add chopped onion and fry until the edges are golden then add turmeric powder and green chili slit, saute . then add the chops ,placing each piece in contact with the pan (do not over crowd the pan) so the pieces fry well, close lid for 5-6 minutes (it will ooze some water content), open lid, flip sides and fry on both sides . until the masala coats on to the chops.
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Fennel chicken:
ingredients:
chicken-15 pieces
tomato chopped- 1 big
yogurt-thick- 3 tbsp
kashmiri red chili powder- 3/4 tsp
chat masala -1/2 tsp
garam masala powder- 1/4 tsp
fennel seeds crushed-1/2 tsp
coriander leaves chopped-2tbsp
ghee/clarified butter-1/2 tsp
oil-2tbsp
procedure:
marinate chicken with red chili powder,salt,chat masala, and garam masala powder.keep aside for 20 minutes
heat up a kadahi add oil and ghee ,when it melts add the chicken mix,after 2 minutes add tomato chopped and very little water(so that the spices do not catch the bottom of the pan), mix .close lid and cook on low for 10 minutes.next add yogurt ,coriander leaves and crushed fennel mix well close lid and cook until done.if you want thick gravy kind, then you can add little water just after adding fennel.or you can cook until the gravy coats on to the chicken.
tip:1. garam masala i used is home made i use only 3 ingredients mix of cloves,cinnamon and star anise,its a strong masala ,store bought one you can add more .
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sesame soy chicken:serves 2
ingredients:
chicken chopped to small pieces- 1 bowl
corn flour- 1/2 tsp
pepper powder- 1/4 tsp
green chili slit-1
tomato sauce/ketchup- 2 1/2 tbsp
soy sauce- 2tbsp
vinegar- 1/2 tsp
sesame seeds- 1/2 tsp
salt
oil- 3 tbsp
procedure:
mix chicken ,cornflour,pepper powder and very little salt in a bowl
in a small bowl mix soy sauce,ketchup and vinegar
in a pan heat up oil add chili when it splutters then add the chicken . fry for around 1-2 minutes,chicken turns to white color ,then add some water for the chicken to cook. close lid and let it cook for 8-10 minutes then add the sauce mix and cook until sauce thickens now add the sesame seeds mix until well coated,serve with tooth picks
tips:
1. you can adjust the sauce according to your taste ,and you can also add a little sugar if you want it a little sweet.
in the picture the dish might look more saucy but resting the dish for few minutes in the pan will dry up the sauce and more sticked on to the pieces.
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pepper chicken wrap:
mini chapatis / tortilla
chicken boneless- 1 small breast whole-chopped to small cubes
pepper powder - 1tsp or more
ginger garlic paste -1/2 tsp
Worcestershire sauce- 3tbsp
tomato ketchup-2tsp
vinegar-1/2tsp
soy sauce- 3tsp
green chili- optional - 1 chopped
onion chopped - 1 big
salt
oil - 3-4 tbsp.
toppings of your choice
procedure:
heat up oil in a pan add onion, ginger garlic paste and chili fry for a minute now add chopped chicken pieces ,and salt saute for a minute close lid and cook until done .
mix soy sauce, vinegar, Worcestershire sauce, tomato ketchup mix. en is done add the sauce mix ,stir well next add the pepper powder ,saute until the sauce is well coated on the chicken.
now place the chapatis and spread cheese garlic spread and the chicken, wrap and enjoy you can add any type of spread ,lettuce, sour cream, grated sharp cheddar or any topping of your choice
tip: while adding salt ,remember we are using 3 different sauces which contain salt in them so be careful in adding salt to the chicken.
---------------------------------------------
caramelised onion and shredded chicken burgers:serves- 4-5
ingredients:
burger buns- 4-5
chicken breasts -1 whole
smoked paprika- 3/4 tsp
red chili powder- 1/2 tsp
ginger garlic paste- 1/4 tsp
tomato ketchup- 3 tbsp
soy sauce-3 tsp
toasted sesame seeds-1 tbsp
vinegar-3/4 tsp
red chili sauce- 2tsp for extra heat
dill or garlic cheese spread
honey mustard sauce
lettuce optional
black olives
eggs-4-5
oil for chicken-3 tsp
butter
salt
mushroom and onion topping:
onion sliced- 2 big
button or portobello mushroom- 6-7-sliced
butter- 1 tbsp
oil- 2 tsp
pepper powder- 1/4 to 1/2 tsp
salt for seasoning
procedure:
mix red chili sauce,ketchup,soy sauce,smoked paprika,vinegar and red chili powder together
pressure cook chicken breast with very little water and salt then shred .heat up a pan add oil then add ginger garlic paste (ginger garlic paste will splutter) so quickly add the sauce mixture saute quickly and add the shredded chicken,mix well until the raw smell is gone and the sauce is well coated ,lastly add sesame seeds.
heat up a nonstick pan add butter and oil ,next add the sliced onion and mushrooms ,add a little salt then cook until they are soft and caramelised add pepper powder and cook for a minute or two .keep aside
prepare the buns by toasting them with little butter
heat up oil in a pan .break eggs to a bowl add salt and sprinkle some pepper ,beat well and hen pour it to the pan close lid and cook on one side for a minute then flip and cook for a minute .take out on to a plate and cut to required portions .
you can also make them like sunny side up/half cooked or flip and cook on both sides ,which ever way you prefer(it will taste good if the yolk is soft and creamy)one egg for one burger.
now time to finish the burger ,take the toasted burger smear one side with cheese spread ,put a slice of egg then spread a good portion of shredded chicken mixture then spread the caramelised onion mixture now squeeze the honey mustard as you like.close with the other half of the bun smeared with cheese spread. pierce a tooth pick with olive in the middle to finish.
tips:
1. taste the chicken mixture for salt ,we have added while cooking chicken and also sauces have salt in them ,add only if necessary.be a little low on salt with chicken ,onion and egg
2.i'm cutting the extra calories so just keeping cheese slices out you can add if you want.
---------------------------------------------
Coriander mint chicken dry:
ingredients:
chicken - 15 pieces
onions finely chopped- 1
tomato sliced -1 big
ginger -3/4 inch
garlic cloves -6
green chili-2-3
garam masala powder- 1/2 tsp
chopped coriander leaves- 4 tbsp
pudina/mint leaves chopped- 3 tbsp
turmeric powder- 1/4 tsp
oil- 4-5 tbsp
salt
procedure:
crush chili ,coriander,mint ginger and garlic together in a mortar and pestle,not a paste,crush roughly until all ingredients are mixed and crushed .you can pulse this in a small blender
in a bow, add salt and turmeric to chicken pieces and keep aside
heat up oil in a pan add chopped onions fry for a minute then add tomato sliced add a little salt and close lid cook until the tomatoes are soft .next add garam masala powder saute for a minute then add the chicken pieces mix close lid for 10-12 minutes. chicken cooks in its own juices.
now take of lid and add the crushed mixture .mix well cook until done.you can add very little water if necessary incase the pieces are a little tough. you can dry the dish totally if you are using as a side dish for rice or you can leave it a little gravy like for roti
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Chicken stir fry in peanut sauce: indo chinese fusion
finger licking good i bet you.. try out yourself and share the experience
ingredients:
chicken boneless or with bone- 16-18 pieces small
corn flour- 2tsp
soy sauce- 1 1/2 tsp
egg-1
salt
oil for deep fry
for peanut sauce:
byadgi/kashmiri chili- 8-9 (seeds removed)
roasted peanuts- 1 tbsp
garlic cloves- 5-6
sugar- 1/4 tsp
vinegar- 2 tsp
salt
for stir fry
red bell pepper cubed- 1/2 of one
green bell pepper cubed-1/2 of 1
onion big cubed- 1
garlic chopped -1 1/2 tbsp
fresh red chili roughly cut to 2-3 pieces each-3 chilies
soy sauce-2 tsp
coriander leaves chopped- 2 tbsp
salt and vinegar
oil -3-4 tbsp
procedure:
Marinate chicken with cornflour egg and salt for 1/2 to an hour
Blend,kashmiri / byadgi chili ,garlic,peanuts,salt,sugar and vinegar together to a smooth paste
deep fry chicken until done .keep aside
in a wok or a pan heat up oil then add chopped garlic ,onion cubes, chilies ,bell peppers sprinkle some salt and fry them on high flame for about 1- 2 minutes then add about 4-5 tbsp of the ground peanut sauce,add the fried chicken mix well on a medium low flame ,and let the sauce coat and keep stirring cook at the same time , about 5 minutes add little vinegar ,soy sauce and coriander leaves chopped ,mix it up .taste and add vinegar if necessary.
tip:
1. i do not like too much coating on my chicken so i have used less ,you can use more corn starch and a little maida /all purpose flour too if you want crispy
2. use more chilies as per your taste and the heat of the chili
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Bok choy chicken:
ingredients:
chicken with bone or boneless - 1 pieces
bok choy chopped-1 big bunch
garlic chopped- 1 1/2 tbsp
ginger julienne-1 tbsp
onion- 2 cubed
soy sauce- 2tsp+1 tbp
tomato sauce- 2 1/2 tbsp
sugar- 1/4 tsp
worcestershire sauce- 1tbsp
chili flakes- 3/4 tsp
pepper powder- 1/4 tsp
corn starch 1 1/2-2 tbsp
salt
oil for deep frying
1 tsp cornflour diluted in some water
procedure:
marinate chicken with 1 tbsp soy sauce ,little salt,pepper powder and corn flour mix and keep for 15 minutes
heat up oil and deep fry the chicken pieces ,take out on a paper towel
in a pan add oil add garlic,ginger and onions ,saute on high heat for a minute and half then add bok choy chopped saute for a minute then add the sauces,mix well
now add the fried chicken, sugar and chili flakes,give it a toss finally add the diluted corn flour ,mix well for 2 minutes and serve hot.
tip:1. check for salt at the end ,we have just added salt only to chicken ,but the sauces have salt in them ,add if necessary
2. you can adjust the sauces according to your taste
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spicy masala chicken dry:
ingredients:
chicken- 18- 20 pieces
onion finely chopped-2
pepper powder- 1/2 tsp or more
turmeric powder- 1/4 tsp
oil-5-6 tbsp
salt
water
for masala:
byadgi red chilies-7-8
coriander seeds-1 tbsp
cumin seeds-1 tbsp
cardamom -3
cinnamon - 2 inch pieces
fennel seeds- 1/2 tsp
garlic- 8-9 cloves
lemon juice of 1 lemon
ginger- 3 slices
chopped coriander leaves-2 tsp
procedure:
dry roast coriander,cumin,byadgi chili,cardamom and cinnamon for around 1 1/2 to 2 minutes. cool it
then grind it along with ginger, garlic, lemon juice chopped coriander and enough water to fine paste in a blender
in a bowl take chicken,salt and add the ground masala mix well keep aside for at least for half hour to 1 hour
heat up a pan add oil fry the chopped onions until the edges are golden ,now add in the marinated chicken add the turmeric powder mix well ,close lid and cook for 5-6 minutes then take off the lid add 3/4 cup of water ,give a stir close lid again and cook until the chicken is done(around 20 minutes) and the masala thickens and starts coating the chicken pieces lastly add pepper powder and mix ,fry for 2-3 minutes and done.
tip:
1. i have used chicken with bone ,boneless chicken takes less time to cook
2. taste the chicken before adding pepper powder .add according to your taste depending on the heat of masala .
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Lamb masala spicy
ingredients:
lamb - 1/2 kg boneless or with bone
onion sliced- 2 big
pepper powder- 1/2 - 1tsp
lemon juice- 1tbsp
chopped coriander- 2-3tbsp
oil- 4-5 tbsp
for masala:
byadgi dry chilies/kashmiri dry chilies-7-8
cumin seeds-1 heap tsp
curry leaves- 2 sprigs
ginger- 2 slices
garlic cloves big-8-9
water
procedure:
grind the masala ingredients with very little water to a slightly coarse paste
mix mutton with the ground masala keep aside for 15-20 minutes
pressure cook the marinated lamb with very little water , because the juices of mutton will ooze out when cooked- i've pressure cooked it for 2 whistles and 15 minutes on simmer
heat up a pan add oil and fry onions until edges turn golden then add the coked mutton cook on high until the water dries up add pepper powder,lemon juice and chopped coriander mix well and serve hot
tips: the lamb i bought was tender - cooking time depends on the meat
2. i like the lamb tender and well cooked tender enough to come of the bone softly
3. check the video.
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Jhatpat chili garlic chicken:
ingredients:
chicken - 12-14 pieces
onion thinly sliced - 1 big
chopped tomato- 1
garlic paste - 3/4 tsp
corn starch- 3/4 tsp
green chili slit- 5-6
garlic chopped - 2 1/2 tsp
chopped ginger- 3/4 tsp
turmeric powder- 1/2 tsp
garam masala powder- 1/2 tsp
soy sauce- 1 tsp
pepper powder- 1/4 tsp
chopped coriander- 2 tsp
oil- 4-5 tsp
salt
procedure:
marinate the chicken with salt,garlic paste,pepper powder,turmeric powder and corn starch for at least 20 minutes
heat up oil in a pan add the chopped garlic chopped ginger and chili saute for 12-15 second(do not brown the garlic) .take them off to a plate . now add the onion ,fry until soft . next add chopped tomato add the marinated chicken saute for few seconds then close lid and cook until the chicken is almost done ,may be around 15-20 minutes.now add garam masala powder and soy sauce mix well.cook until done. finally add the kept aside chili and garlic and chopped coriander
tips: i have used chicken with bone pieces medium sized
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Boneless chili chicken: deep fry-desi version
ingredients:
chicken boneless- 16-18 bite size pieces
egg-1
all purpose flour- 2 tsp
cornflour- 2 tbsp
pepper powder- 1/4 tsp
salt- little
oil for deep fry
---------
for the masala
ginger garlic paste- 3/4 tsp
tomato ketchup 3tbsp
soy sauce- 2 tbsp
vinegar-1 tsp
kashmiri red chili powder- 1/2 to 3/4 tsp
garam masala powder- 1/2 tsp
chat masala - 1/2 tsp
bell pepper green- 1big- cubed
onion- 1 big -cubed
chopped coriander- 2tsp
chopped mint- 2tsp
green chili slit and cut to 4 pieces- 3-4 chilies
oil as required
procedure:
first mix all the ingredients for marination and keep aside for 15 minutes
next deep fry the marinated chicken and keep aside.just cook enough or else the chicken will be rubbery.
in a small bowl mix tomato ketchup,soy sauce,garam masala powder, chat masala powder,vinegar,red chili powder
in a pan heat up oil just enough to saute the onion and peppers.
firstly on high heat add the onion and bell pepper along with the ginger garlic paste. add a pinch of salt ,saute for 1 minute then add the green chili saute for one more minute then add the sauce mix saute for few seconds and add the fried chicken pieces ,mix well finally add the chopped coriander and mint leaves
tips:
1. make sure that you drain out the excess water after you wash and clean the chicken .
2. we are adding different sauces which will contain salt ,so add little to the marination ,and add very little to the onions and bell pepper
3. you can also add red chili sauce instead of ketchup for extra spice
4. its tangy spicy and slightly sweetish
5. you can also add salt at last after tasting ,instead of adding to the bell pepper and onion.
-----------------------------------
Mushroom chicken momos- steamed
Ingredients:
chicken breast meat finely chopped -5 tbsp
button mushrooms- 5 finely chopped
ginger chopped- 1tsp
onion- 2 medium -finely chopped
light soy sauce- 1/2 tsp
pepper powder- 1/2 tsp
chopped green chili for extra heat -1 (optional)
chopped coriander leaves- 2tbsp
salt
oil- 2-3 tbsp
for the dough
all purpose flour or maida- 1 1/2 cup
salt
water
procedure:
first make a soft dough by mixing flour water and little salt ,keep aside covered with a wet cloth
in a pan heat up oil add chopped onion mushroom ginger and chicken add a little salt and saute until the moisture is gone.do not make it too soft.do it on a medium high flame. finally add soy sauce, chopped coriander leaves and pepper,mix well and take off heat . allow it to cool
take small half lime size balls dust it with flour and roll the edges of the dough ,keeping the center of the dough a little thicker than the edges.now take a little chicken filling ,place it in the center and fold it to a half circle.now seal the edges .(easiest way to make momo) when all the momo's are ready place them in a steamer ,make sure you grease the steamer plate and apply a little oil on the bottom of the momos ,so as they wont stick to the container .steam it for 12- 14 minutes .
you can take the same momo and connect both corners and pinch it to join in the middle,that makes another shape of momo.
this portion makes around 20 momos.
For the peanut chutney:dipping sauce
roasted peanuts- 2tbsp
dry kashmiri red chilis- 2- 3
soy sauce- 3/4 th tsp
sugar- 1/2 tsp
vinegar- 1 1/2 tbsp
green bell pepper- 1/2 of one
tomato- 1 small
garlic clove- 1
coriander leaves chopped- 2tbsp
little water to get to desired consistency
if you want it to be too sweet and sour just adjust the amount of sugar and vinegar.
blend it to a chutney ,to your desired texture,slightly grainy or smooth
in a bowl take chicken add redchilli powder,ginger garlic paste,hung yogurt,garam masala powder ,salt and lemon juice mix well then add mustard oil mix again and rest for atleast 3-4 hours or more
preheat oven to 500 F or 200 C
bake for 15-20 minutes then broil for 10-15 mins ina big conventional oven or use the tandoor option in the small ovens
--------------------------------------------------------------------------------------------------
Simple chicken dry:
ingredients:
- chicken pieces- 15 medium pieces
- kashmiri redchilli powder-1 1/2 tsp
- everest garam masala powder- 1 tsp
- chat masala- 1/4tsp
- curry leaves- 1 sprig
- chopped corriander leaves- 2tsp
- fennel seeds- 1/2 tsp
- oil-2tbsp
- 3/4tsp ghee
- salt
procedure:
marinate chicken with kashmiri red chilli powder ,salt,garam masala powder,chat masala and rest for half hour
heat up a thick bottom kadahi add oil and ghee. add fennel and curry leaves as they sizzle next add the marinated chicken,mix well and close lid and cook for 4- 5 mins
then add just enough water for the chicken to cook also add chopped coriander leaves. bring to boil and close lid until chicken is done then open the lid and cook until the dish is dry(do not dry completely, leave it moist,or else the chicken pieces will get dry and hard)
tip: this is a best dish to make when you want to have something very quick for lunch and dinner specially as a side dish
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malai seekh kabab:
chicken- breast -2 (1 whole breast)
pepper powder- 1/4 tsp
green chilli-1
heavy cream- 1tbsp
onion-1 finely chopped
ginger chopped- 1/4 tsp
garlic chopped- 1tsp
chopped coriander leaves- 2tsp
garam masala powder- 1/2 tsp
bread crumbs- 1tsp
a little Kashmiri red chilli powder for a dash of colour
oil- for pan fry
salt
tooth picks or wooden skewers as required
procedure:
chop chicken to small pieces then add it to a blender or food processor along with ,ginger, garlic, pepper powder , heavy cream ,green chilli, and finely chopped onion. pulse until well blended (it should be slightly coarse).
add chopped coriander leaves, garam masala powder ,bread crumbs and salt mix well
heat up a nonstick pan ,keep the heat on low .take a tooth pick and a small lemon size ball of mix and roll it around the tooth pick . cook on low heat .keep turning sides , minced chicken cooks faster .so cook one first and check and also will help you taste for salt and spice .coz minced kababs when cooked longer turn rubbery.
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malai seekh kabab:
chicken- breast -2 (1 whole breast)
pepper powder- 1/4 tsp
green chilli-1
heavy cream- 1tbsp
onion-1 finely chopped
ginger chopped- 1/4 tsp
garlic chopped- 1tsp
chopped coriander leaves- 2tsp
garam masala powder- 1/2 tsp
bread crumbs- 1tsp
a little Kashmiri red chilli powder for a dash of colour
oil- for pan fry
salt
tooth picks or wooden skewers as required
procedure:
chop chicken to small pieces then add it to a blender or food processor along with ,ginger, garlic, pepper powder , heavy cream ,green chilli, and finely chopped onion. pulse until well blended (it should be slightly coarse).
add chopped coriander leaves, garam masala powder ,bread crumbs and salt mix well
heat up a nonstick pan ,keep the heat on low .take a tooth pick and a small lemon size ball of mix and roll it around the tooth pick . cook on low heat .keep turning sides , minced chicken cooks faster .so cook one first and check and also will help you taste for salt and spice .coz minced kababs when cooked longer turn rubbery.
tip: 1. I used chicken breasts ,you can also use store bought minced chicken .
2. you can use home made thick malai or milk cream instead of heavy cream
3. I used my home made garam masala -a mix of cinnamon clove and star anise.
4. if you are adding red chilli powder check the spiciness of green chilli and adjust accordingly
check for yogurt herb dip recipe-for kababs in chutney sides and dips
------------------------------------------------
Fusion chicken tacos:
ingredients:-
hard shell tacos or soft tacos
chicken - 1 whole medium size breast cut to small bite size pieces
kashmiri red chilli powder-1/2 tsp
pepper powder-1/4 tsp
chat masala-3/4 tsp
garam masala powder-1/4 to 1/2 if its home made ,if its store bought one use 3/4 tsp
ginger garlic paste- 1tsp
tomato ketchup- 2-3 tbsp
mustard sauce - 11/2tsp
chopped coriander- 2tbsp
salt
oil- 3-4 tbsp
for the red cabbage salad
red cabbage shredded- 1 cup
carrot shredded- 3tbsp
mayonaise- 1 tbsp
cheese spread- 1tsp
procedure:
marinate chicken for 1/2 hour with kashmiri red chilli powder,chat masala,ginger garlic paste ,garam masala and salt as required ,coz chat masala and ginger garlic paste will have salt in it.
mix cabbage,carrot ,mayonaise and cheese spread together,you can keep it the refrigerator for 15 mins just to get cool, the cool salad taste better with chicken
heat up a pan add oil ,next add the marinated chicken and saute for few minutes then close lid and cook on low heat until done.next add both the sauces and 2-3 tbsp of water, mix well and cook for 2-3 mins finally add chopped coriander leaves
now take taco shells fill the chicken as required and then top it with the cabbage salad and serve ,this can be a starter as well as a full meal
tip :1.some store bought tacos shells you can use directly ,some might need a few minutes heating to get crisp
2. i used pepper flavour cheese spread (amul brand)
3. you can make this with mini tortillas and mini chapathis
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Hara seekh kabab:
ingredients:
chicken- 1whole breast
garlic- 3 big cloves
ginger- 1/2 tsp
green chilli- 1
chopped onion- 1tbsp
mint leaves chopped- 11/2 tbsp.
coriander leaves chopped- 2 1/2 tbsp.
garam masala powder- little less than 1/4 tsp or store bought- 1/4 tsp
pepper powder- 1/4tsp
bread crumbs- 1tbsp
salt
oil for pan frying
tooth picks
quick yogurt dip : to go with the kababs
thick yogurt- a small cup
tobasco sauce
salt
sugar
procedure:
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Fusion chicken tacos:
ingredients:-
hard shell tacos or soft tacos
chicken - 1 whole medium size breast cut to small bite size pieces
kashmiri red chilli powder-1/2 tsp
pepper powder-1/4 tsp
chat masala-3/4 tsp
garam masala powder-1/4 to 1/2 if its home made ,if its store bought one use 3/4 tsp
ginger garlic paste- 1tsp
tomato ketchup- 2-3 tbsp
mustard sauce - 11/2tsp
chopped coriander- 2tbsp
salt
oil- 3-4 tbsp
for the red cabbage salad
red cabbage shredded- 1 cup
carrot shredded- 3tbsp
mayonaise- 1 tbsp
cheese spread- 1tsp
procedure:
marinate chicken for 1/2 hour with kashmiri red chilli powder,chat masala,ginger garlic paste ,garam masala and salt as required ,coz chat masala and ginger garlic paste will have salt in it.
mix cabbage,carrot ,mayonaise and cheese spread together,you can keep it the refrigerator for 15 mins just to get cool, the cool salad taste better with chicken
heat up a pan add oil ,next add the marinated chicken and saute for few minutes then close lid and cook on low heat until done.next add both the sauces and 2-3 tbsp of water, mix well and cook for 2-3 mins finally add chopped coriander leaves
now take taco shells fill the chicken as required and then top it with the cabbage salad and serve ,this can be a starter as well as a full meal
tip :1.some store bought tacos shells you can use directly ,some might need a few minutes heating to get crisp
2. i used pepper flavour cheese spread (amul brand)
3. you can make this with mini tortillas and mini chapathis
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Hara seekh kabab:
ingredients:
chicken- 1whole breast
garlic- 3 big cloves
ginger- 1/2 tsp
green chilli- 1
chopped onion- 1tbsp
mint leaves chopped- 11/2 tbsp.
coriander leaves chopped- 2 1/2 tbsp.
garam masala powder- little less than 1/4 tsp or store bought- 1/4 tsp
pepper powder- 1/4tsp
bread crumbs- 1tbsp
salt
oil for pan frying
tooth picks
quick yogurt dip : to go with the kababs
thick yogurt- a small cup
tobasco sauce
salt
sugar
procedure:
in a blender take chicken ,green chilli, garlic, ginger, chopped onion ,mint leaves and coriander leaves and pulse coarsely.
now chop the chicken to small little cubes then add it to the blender along with the coarse herb mixture and salt pulse until blended,do not grind too much it will turn like paste.keep it slightly coarse
take it out on to a bowl now add garam masala powder ,pepper powder and bread crumbs .mix well and rest the mixture for atleast 15-20
now take small portions of the mixture and roll around the stick ,heat up oil in a non stick pan and fry on low heat on all sides until done .
for yogurt dip -take yogurt in a bowl add tobacco sauce 1tsp,salt to taste and sugar a little less than 1/4tsp,you can adjust ingredients according to your taste. remember tobasco is tangy and spicy sauce so taste the dip once and then adjust to your taste
tip: 1.because its minced meat it will take less time to cook, you can prepare one first and check for salt , also it'll help to check the cooking time . over cooking will make the kababs rubbery and dry.
2. if the mixture seems sticky and hard to roll to the stick just apply a little oil on your palm and then roll, once to roll the mixture around the stick just use both your palms to give them a long and cylindrical shape.
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Egg wala chicken:
ingredients:
chicken- 12-14 pieces medium
red chilli powder-1 tsp
pepper powder- 1/4 tsp
turmeric powder- little less than quarter tsp
garam masala powder- 1/2 tsp to 3/4
salt
marinate the spices with chicken for 1/2 hr
onion- finely chopped-1 big
chopped coriander leaves- 2tbsp
garlic - 5 cloves crushed
ginger chopped- 3/4 tsp
eggs- 2
soya sauce- 1 1/2 tbsp.
tomato ketchup/sauce- 2tbsp
water- 3/4 th cup
procedure:
take the marinated chicken in a kadahi add 3/4 cup of water bring it to boil ,and then put on low and cook until the chicken is fully cooked and the masala water is reduced to 2-3 tbsp. then break in 2 eggs (heat on medium) and run the spatula so the egg gets scrambled and coated to the chicken.(check salt ,coz later we will be adding sauces)
in a non stick pan add oil ,when its slightly hot then add crushed garlic ,ginger chopped and chopped onion ,fry until edges of the onion turns golden then add the chicken ,add soya sauce ,ketchup and chopped coriander mix well . an excellent starter and side dish!
tip:
1.add just enough salt to chicken ,soy sauce contains salt in it ,if the chicken has less salt then you can add it when you are scrambling the eggs with chicken
2. do not over cook the eggs ,or else the dish will be dry, leave them slightly undercooked when you mix with chicken, because the eggs will further cook for few more minutes when you add the sauces
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ingredients:
chicken - 1 whole chicken breast finely chopped
onion- 3 tsp finely chopped
heavy cream- 3tbsp
sesame seeds- 1 1/4 tbsp
chopped coriander leaves- 2 tbsp
ginger- 1/2 tsp
garlic- 5-6 cloves chopped
kashmiri red chili powder- 3/4 tsp
green chili- 1
garam masala powder- 1/2 tsp
bread crumbs- 1 1/2 tbsp
salt
oil for shallow fry
tooth picks
for dip:
hung yogurt- 1cup
chat masala powder- little less than 1/4 tsp
green chilli- 1/2
chopped coriander- 2tbsp
procedure:
for dip:
take all ingredients along with half of the yogurt and blend to paste.add and mix this paste to the remaining yogurt.keep aside
for kababs:
in a blender/mixi add chicken,sesame seeds,onion,garam masala powder,green chili,red chili powder,ginger,garlic,cream,salt and pulse until blended but still slightly coarse.
take it out to a bowl ,add bread crumbs ,mix . take lemon size portions and shape them cylindrical covering tooth picks.
add oil to a pan and place all the kababs and cook on all sides until done
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spicy lamb chops dry:
ingredients:
mutton chops-9-10 pieces
onion chopped- 1
garlic chopped-1 1/2 tsp
turmeric powder- 1/4 tsp
garam masala powder- 1/4 tsp
kashmiri red chili powder- 1 1/4tsp
pepper powder- 1/2 tsp
hung curd- 2 1/2 tbsp
lemon juice- 1tsp
ginger garlic paste- 1 tbsp
chopped coriander leaves- 3 tsp
salt
oil-4-5 tbsp
procedure:
pressure cook the lamb with salt and 3-4 tbsp water,the lamb will leave its juices while it cooks, until the mutton is tender (i cooked for 5 whistles and 6 minutes in simmer)
now take out the cooked lamb chops in a bowl (keep the coked water aside we will need it later),add red chili powder ,turmeric powder,garam masala powder ,pepper powder,yogurt,lemon juice,chopped coriander leaves and ginger garlic paste,mix well and keep aside for 15 minutes
heat up a pan add oil then add chopped onion fry until edges turn golden ,next add chopped garlic and saute for a minute (on low heat). now arrange the chops in the pan slowly mix (make sure all the pieces touch the pan)close lid and cook on one side for 5 mins(it will ooze some water because of the yogurt) then flip and cook on all sides ,and until the raw smell of the spices are gone . serve hot.
tip:1. cooking time of lamb may differ depending on the meat how young or old the lamb is,its always good to cook a little more than to under cook, specially red meat
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Yogurt chicken chili:
ingredients:
chicken bone less - 12-15 pieces
egg-1
all purpose flour-1 tbsp
pepper powder- 1/2 tsp + 1/2 tsp
green chili slit- 4-5
ginger garlic paste- 1 tbsp
garam masala powder- 1/2 tsp
onion - 2 chopped
chopped coriander leaves-2tbsp
soy sauce- 2tbsp
tomato sauce- 1 tbsp
thick yogurt- 2tbsp
oil - for deep frying
procedure:
mix chicken with egg ,pepper powder-1/2 tsp,salt,and all purpose flour and deep fry the chicken pieces ,keep aside
in a non stick pan add oil then add chopped onions and fry until the onions are translucent .then add green chilies and fry for 2-3 minutes
in the meanwhile mix yogurt,soy sauce pepper powder 1/2 tsp garam masala powder and ketchup in a bowl
add this mixture to the pan saute for a minute once and add the fried chicken pieces and chopped coriander leaves mix well and cook for a minute or two ,serve hot
TIP: check for salt at the end add if necessary ,because soy sauce contains salt and we have added salt to chicken pieces
2. if you are using home made garam masala add less.
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Yogurt and pepper lamb chops:
ingredients:
lamb chops-6-7
onion chopped-1 big
ginger garlic paste- 1 1/2 tbsp
pepper powder- 3/4 -1 tsp
hung yogurt-2tbsp
lemon juice- 1tsp
turmeric powder-1/4 tsp
garam masala-3/4 tsp
green chili-1 slit
chopped coriander leaves-2 tbs
oil- 4tbsp
salt
procedure:
pressure cook the mutton until tender with few tablespoons of water and salt (i cooked 6 whistle+ 6 minutes on simmer)depending how old the lamb is
then take out the chops on to a bowl while keeping the broth aside for later use, then add pepper powder ,yogurt, garam masala powder,ginger garlic paste and lemon juice mix well keep aside for 20 minutes
heat up a big non stick pan and add oil then add chopped onion and fry until the edges are golden then add turmeric powder and green chili slit, saute . then add the chops ,placing each piece in contact with the pan (do not over crowd the pan) so the pieces fry well, close lid for 5-6 minutes (it will ooze some water content), open lid, flip sides and fry on both sides . until the masala coats on to the chops.
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Fennel chicken:
ingredients:
chicken-15 pieces
tomato chopped- 1 big
yogurt-thick- 3 tbsp
kashmiri red chili powder- 3/4 tsp
chat masala -1/2 tsp
garam masala powder- 1/4 tsp
fennel seeds crushed-1/2 tsp
coriander leaves chopped-2tbsp
ghee/clarified butter-1/2 tsp
oil-2tbsp
procedure:
marinate chicken with red chili powder,salt,chat masala, and garam masala powder.keep aside for 20 minutes
heat up a kadahi add oil and ghee ,when it melts add the chicken mix,after 2 minutes add tomato chopped and very little water(so that the spices do not catch the bottom of the pan), mix .close lid and cook on low for 10 minutes.next add yogurt ,coriander leaves and crushed fennel mix well close lid and cook until done.if you want thick gravy kind, then you can add little water just after adding fennel.or you can cook until the gravy coats on to the chicken.
tip:1. garam masala i used is home made i use only 3 ingredients mix of cloves,cinnamon and star anise,its a strong masala ,store bought one you can add more .
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sesame soy chicken:serves 2
ingredients:
chicken chopped to small pieces- 1 bowl
corn flour- 1/2 tsp
pepper powder- 1/4 tsp
green chili slit-1
tomato sauce/ketchup- 2 1/2 tbsp
soy sauce- 2tbsp
vinegar- 1/2 tsp
sesame seeds- 1/2 tsp
salt
oil- 3 tbsp
procedure:
mix chicken ,cornflour,pepper powder and very little salt in a bowl
in a small bowl mix soy sauce,ketchup and vinegar
in a pan heat up oil add chili when it splutters then add the chicken . fry for around 1-2 minutes,chicken turns to white color ,then add some water for the chicken to cook. close lid and let it cook for 8-10 minutes then add the sauce mix and cook until sauce thickens now add the sesame seeds mix until well coated,serve with tooth picks
tips:
1. you can adjust the sauce according to your taste ,and you can also add a little sugar if you want it a little sweet.
in the picture the dish might look more saucy but resting the dish for few minutes in the pan will dry up the sauce and more sticked on to the pieces.
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pepper chicken wrap:
mini chapatis / tortilla
chicken boneless- 1 small breast whole-chopped to small cubes
pepper powder - 1tsp or more
ginger garlic paste -1/2 tsp
Worcestershire sauce- 3tbsp
tomato ketchup-2tsp
vinegar-1/2tsp
soy sauce- 3tsp
green chili- optional - 1 chopped
onion chopped - 1 big
salt
oil - 3-4 tbsp.
toppings of your choice
procedure:
heat up oil in a pan add onion, ginger garlic paste and chili fry for a minute now add chopped chicken pieces ,and salt saute for a minute close lid and cook until done .
mix soy sauce, vinegar, Worcestershire sauce, tomato ketchup mix. en is done add the sauce mix ,stir well next add the pepper powder ,saute until the sauce is well coated on the chicken.
now place the chapatis and spread cheese garlic spread and the chicken, wrap and enjoy you can add any type of spread ,lettuce, sour cream, grated sharp cheddar or any topping of your choice
tip: while adding salt ,remember we are using 3 different sauces which contain salt in them so be careful in adding salt to the chicken.
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caramelised onion and shredded chicken burgers:serves- 4-5
ingredients:
burger buns- 4-5
chicken breasts -1 whole
smoked paprika- 3/4 tsp
red chili powder- 1/2 tsp
ginger garlic paste- 1/4 tsp
tomato ketchup- 3 tbsp
soy sauce-3 tsp
toasted sesame seeds-1 tbsp
vinegar-3/4 tsp
red chili sauce- 2tsp for extra heat
dill or garlic cheese spread
honey mustard sauce
lettuce optional
black olives
eggs-4-5
oil for chicken-3 tsp
butter
salt
mushroom and onion topping:
onion sliced- 2 big
button or portobello mushroom- 6-7-sliced
butter- 1 tbsp
oil- 2 tsp
pepper powder- 1/4 to 1/2 tsp
salt for seasoning
procedure:
mix red chili sauce,ketchup,soy sauce,smoked paprika,vinegar and red chili powder together
pressure cook chicken breast with very little water and salt then shred .heat up a pan add oil then add ginger garlic paste (ginger garlic paste will splutter) so quickly add the sauce mixture saute quickly and add the shredded chicken,mix well until the raw smell is gone and the sauce is well coated ,lastly add sesame seeds.
heat up a nonstick pan add butter and oil ,next add the sliced onion and mushrooms ,add a little salt then cook until they are soft and caramelised add pepper powder and cook for a minute or two .keep aside
the onions look lighter because of the flash
prepare the buns by toasting them with little butter
heat up oil in a pan .break eggs to a bowl add salt and sprinkle some pepper ,beat well and hen pour it to the pan close lid and cook on one side for a minute then flip and cook for a minute .take out on to a plate and cut to required portions .
you can also make them like sunny side up/half cooked or flip and cook on both sides ,which ever way you prefer(it will taste good if the yolk is soft and creamy)one egg for one burger.
now time to finish the burger ,take the toasted burger smear one side with cheese spread ,put a slice of egg then spread a good portion of shredded chicken mixture then spread the caramelised onion mixture now squeeze the honey mustard as you like.close with the other half of the bun smeared with cheese spread. pierce a tooth pick with olive in the middle to finish.
tips:
1. taste the chicken mixture for salt ,we have added while cooking chicken and also sauces have salt in them ,add only if necessary.be a little low on salt with chicken ,onion and egg
2.i'm cutting the extra calories so just keeping cheese slices out you can add if you want.
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Coriander mint chicken dry:
ingredients:
chicken - 15 pieces
onions finely chopped- 1
tomato sliced -1 big
ginger -3/4 inch
garlic cloves -6
green chili-2-3
garam masala powder- 1/2 tsp
chopped coriander leaves- 4 tbsp
pudina/mint leaves chopped- 3 tbsp
turmeric powder- 1/4 tsp
oil- 4-5 tbsp
salt
procedure:
crush chili ,coriander,mint ginger and garlic together in a mortar and pestle,not a paste,crush roughly until all ingredients are mixed and crushed .you can pulse this in a small blender
in a bow, add salt and turmeric to chicken pieces and keep aside
heat up oil in a pan add chopped onions fry for a minute then add tomato sliced add a little salt and close lid cook until the tomatoes are soft .next add garam masala powder saute for a minute then add the chicken pieces mix close lid for 10-12 minutes. chicken cooks in its own juices.
now take of lid and add the crushed mixture .mix well cook until done.you can add very little water if necessary incase the pieces are a little tough. you can dry the dish totally if you are using as a side dish for rice or you can leave it a little gravy like for roti
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Chicken stir fry in peanut sauce: indo chinese fusion
ingredients:
chicken boneless or with bone- 16-18 pieces small
corn flour- 2tsp
soy sauce- 1 1/2 tsp
egg-1
salt
oil for deep fry
for peanut sauce:
byadgi/kashmiri chili- 8-9 (seeds removed)
roasted peanuts- 1 tbsp
garlic cloves- 5-6
sugar- 1/4 tsp
vinegar- 2 tsp
salt
for stir fry
red bell pepper cubed- 1/2 of one
green bell pepper cubed-1/2 of 1
onion big cubed- 1
garlic chopped -1 1/2 tbsp
fresh red chili roughly cut to 2-3 pieces each-3 chilies
soy sauce-2 tsp
coriander leaves chopped- 2 tbsp
salt and vinegar
oil -3-4 tbsp
procedure:
Marinate chicken with cornflour egg and salt for 1/2 to an hour
Blend,kashmiri / byadgi chili ,garlic,peanuts,salt,sugar and vinegar together to a smooth paste
deep fry chicken until done .keep aside
in a wok or a pan heat up oil then add chopped garlic ,onion cubes, chilies ,bell peppers sprinkle some salt and fry them on high flame for about 1- 2 minutes then add about 4-5 tbsp of the ground peanut sauce,add the fried chicken mix well on a medium low flame ,and let the sauce coat and keep stirring cook at the same time , about 5 minutes add little vinegar ,soy sauce and coriander leaves chopped ,mix it up .taste and add vinegar if necessary.
tip:
1. i do not like too much coating on my chicken so i have used less ,you can use more corn starch and a little maida /all purpose flour too if you want crispy
2. use more chilies as per your taste and the heat of the chili
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Bok choy chicken:
ingredients:
chicken with bone or boneless - 1 pieces
bok choy chopped-1 big bunch
garlic chopped- 1 1/2 tbsp
ginger julienne-1 tbsp
onion- 2 cubed
soy sauce- 2tsp+1 tbp
tomato sauce- 2 1/2 tbsp
sugar- 1/4 tsp
worcestershire sauce- 1tbsp
chili flakes- 3/4 tsp
pepper powder- 1/4 tsp
corn starch 1 1/2-2 tbsp
salt
oil for deep frying
1 tsp cornflour diluted in some water
procedure:
marinate chicken with 1 tbsp soy sauce ,little salt,pepper powder and corn flour mix and keep for 15 minutes
heat up oil and deep fry the chicken pieces ,take out on a paper towel
in a pan add oil add garlic,ginger and onions ,saute on high heat for a minute and half then add bok choy chopped saute for a minute then add the sauces,mix well
now add the fried chicken, sugar and chili flakes,give it a toss finally add the diluted corn flour ,mix well for 2 minutes and serve hot.
tip:1. check for salt at the end ,we have just added salt only to chicken ,but the sauces have salt in them ,add if necessary
2. you can adjust the sauces according to your taste
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spicy masala chicken dry:
ingredients:
chicken- 18- 20 pieces
onion finely chopped-2
pepper powder- 1/2 tsp or more
turmeric powder- 1/4 tsp
oil-5-6 tbsp
salt
water
for masala:
byadgi red chilies-7-8
coriander seeds-1 tbsp
cumin seeds-1 tbsp
cardamom -3
cinnamon - 2 inch pieces
fennel seeds- 1/2 tsp
garlic- 8-9 cloves
lemon juice of 1 lemon
ginger- 3 slices
chopped coriander leaves-2 tsp
procedure:
dry roast coriander,cumin,byadgi chili,cardamom and cinnamon for around 1 1/2 to 2 minutes. cool it
then grind it along with ginger, garlic, lemon juice chopped coriander and enough water to fine paste in a blender
in a bowl take chicken,salt and add the ground masala mix well keep aside for at least for half hour to 1 hour
heat up a pan add oil fry the chopped onions until the edges are golden ,now add in the marinated chicken add the turmeric powder mix well ,close lid and cook for 5-6 minutes then take off the lid add 3/4 cup of water ,give a stir close lid again and cook until the chicken is done(around 20 minutes) and the masala thickens and starts coating the chicken pieces lastly add pepper powder and mix ,fry for 2-3 minutes and done.
tip:
1. i have used chicken with bone ,boneless chicken takes less time to cook
2. taste the chicken before adding pepper powder .add according to your taste depending on the heat of masala .
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Lamb masala spicy
ingredients:
lamb - 1/2 kg boneless or with bone
onion sliced- 2 big
pepper powder- 1/2 - 1tsp
lemon juice- 1tbsp
chopped coriander- 2-3tbsp
oil- 4-5 tbsp
for masala:
byadgi dry chilies/kashmiri dry chilies-7-8
cumin seeds-1 heap tsp
curry leaves- 2 sprigs
ginger- 2 slices
garlic cloves big-8-9
water
procedure:
grind the masala ingredients with very little water to a slightly coarse paste
mix mutton with the ground masala keep aside for 15-20 minutes
pressure cook the marinated lamb with very little water , because the juices of mutton will ooze out when cooked- i've pressure cooked it for 2 whistles and 15 minutes on simmer
heat up a pan add oil and fry onions until edges turn golden then add the coked mutton cook on high until the water dries up add pepper powder,lemon juice and chopped coriander mix well and serve hot
tips: the lamb i bought was tender - cooking time depends on the meat
2. i like the lamb tender and well cooked tender enough to come of the bone softly
3. check the video.
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Jhatpat chili garlic chicken:
ingredients:
chicken - 12-14 pieces
onion thinly sliced - 1 big
chopped tomato- 1
garlic paste - 3/4 tsp
corn starch- 3/4 tsp
green chili slit- 5-6
garlic chopped - 2 1/2 tsp
chopped ginger- 3/4 tsp
turmeric powder- 1/2 tsp
garam masala powder- 1/2 tsp
soy sauce- 1 tsp
pepper powder- 1/4 tsp
chopped coriander- 2 tsp
oil- 4-5 tsp
salt
procedure:
marinate the chicken with salt,garlic paste,pepper powder,turmeric powder and corn starch for at least 20 minutes
heat up oil in a pan add the chopped garlic chopped ginger and chili saute for 12-15 second(do not brown the garlic) .take them off to a plate . now add the onion ,fry until soft . next add chopped tomato add the marinated chicken saute for few seconds then close lid and cook until the chicken is almost done ,may be around 15-20 minutes.now add garam masala powder and soy sauce mix well.cook until done. finally add the kept aside chili and garlic and chopped coriander
tips: i have used chicken with bone pieces medium sized
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Boneless chili chicken: deep fry-desi version
ingredients:
chicken boneless- 16-18 bite size pieces
egg-1
all purpose flour- 2 tsp
cornflour- 2 tbsp
pepper powder- 1/4 tsp
salt- little
oil for deep fry
---------
for the masala
ginger garlic paste- 3/4 tsp
tomato ketchup 3tbsp
soy sauce- 2 tbsp
vinegar-1 tsp
kashmiri red chili powder- 1/2 to 3/4 tsp
garam masala powder- 1/2 tsp
chat masala - 1/2 tsp
bell pepper green- 1big- cubed
onion- 1 big -cubed
chopped coriander- 2tsp
chopped mint- 2tsp
green chili slit and cut to 4 pieces- 3-4 chilies
oil as required
procedure:
first mix all the ingredients for marination and keep aside for 15 minutes
next deep fry the marinated chicken and keep aside.just cook enough or else the chicken will be rubbery.
in a small bowl mix tomato ketchup,soy sauce,garam masala powder, chat masala powder,vinegar,red chili powder
in a pan heat up oil just enough to saute the onion and peppers.
firstly on high heat add the onion and bell pepper along with the ginger garlic paste. add a pinch of salt ,saute for 1 minute then add the green chili saute for one more minute then add the sauce mix saute for few seconds and add the fried chicken pieces ,mix well finally add the chopped coriander and mint leaves
tips:
1. make sure that you drain out the excess water after you wash and clean the chicken .
2. we are adding different sauces which will contain salt ,so add little to the marination ,and add very little to the onions and bell pepper
3. you can also add red chili sauce instead of ketchup for extra spice
4. its tangy spicy and slightly sweetish
5. you can also add salt at last after tasting ,instead of adding to the bell pepper and onion.
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Mushroom chicken momos- steamed
Ingredients:
chicken breast meat finely chopped -5 tbsp
button mushrooms- 5 finely chopped
ginger chopped- 1tsp
onion- 2 medium -finely chopped
light soy sauce- 1/2 tsp
pepper powder- 1/2 tsp
chopped green chili for extra heat -1 (optional)
chopped coriander leaves- 2tbsp
salt
oil- 2-3 tbsp
for the dough
all purpose flour or maida- 1 1/2 cup
salt
water
procedure:
first make a soft dough by mixing flour water and little salt ,keep aside covered with a wet cloth
in a pan heat up oil add chopped onion mushroom ginger and chicken add a little salt and saute until the moisture is gone.do not make it too soft.do it on a medium high flame. finally add soy sauce, chopped coriander leaves and pepper,mix well and take off heat . allow it to cool
take small half lime size balls dust it with flour and roll the edges of the dough ,keeping the center of the dough a little thicker than the edges.now take a little chicken filling ,place it in the center and fold it to a half circle.now seal the edges .(easiest way to make momo) when all the momo's are ready place them in a steamer ,make sure you grease the steamer plate and apply a little oil on the bottom of the momos ,so as they wont stick to the container .steam it for 12- 14 minutes .
you can take the same momo and connect both corners and pinch it to join in the middle,that makes another shape of momo.
this portion makes around 20 momos.
For the peanut chutney:dipping sauce
roasted peanuts- 2tbsp
dry kashmiri red chilis- 2- 3
soy sauce- 3/4 th tsp
sugar- 1/2 tsp
vinegar- 1 1/2 tbsp
green bell pepper- 1/2 of one
tomato- 1 small
garlic clove- 1
coriander leaves chopped- 2tbsp
little water to get to desired consistency
if you want it to be too sweet and sour just adjust the amount of sugar and vinegar.
blend it to a chutney ,to your desired texture,slightly grainy or smooth
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