Posts Tagged ‘Chicken roast’

• Chicken saagwali Recipes

  Date: 2010.09.18 | Category: Chicken Recipes, Indian Recipes | Response: 0

  Ingredients: – 500 grams chicken, 1 big tomato, 1 big onion, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 2 tablespoons thick curd, ½ teaspoon garam masala (hot spice mix), ½ inch cinnamon, 2 green cardamoms, 1 big bay leaf, 3 green chillies, 500 grams spinach, 1 tablespoon oil and salt to taste.

  

  Preparation time : – 25 minutes Serves : – 2

  HOW TO PREPARE: – Assort the spinach leaves and discard all the hard stems and retain only the leafy parts. Boil it in a little water with salt. Then let it cool and make a puree of it and set it aside. Finely chop the green chillies, tomato and onion each separately and set it aside. Take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the bay leaf, cardamom, cinnamon and sauté briefly. Now put the onions and sauté till golden brown. Add the ginger garlic paste and sauté till the raw smell leaves and then add the tomatoes. Mix it all up and sauté till the oil begins to leave the edges of the pan. Put the chicken pieces and add salt to taste. Mix well and simmer and cook for five minutes. Pour in the spinach puree and cook for another ten minutes or till the chicken is done. Garnish with butter flakes and serve hot

  

  Chicken saagwali Recipes

• Chicken yakhini Recipes

  Date: 2010.09.16 | Category: Chicken Recipes, Indian Recipes | Response: 0

  Ingredients: – 500 grams chicken, 1 cup curd(yoghurt), 1 green cardamom powdered, 1 red chilly, 1 bay leaf, 1 clove, ½ teaspoon cumin seeds, ½ teaspoon hot spice mix(garam masala), ½ teaspoon fennel seeds, ½ teaspoon dry ginger powder, ½ teaspoon cinnamon powder,1 tablespoon oil and salt to taste.

  

  Preparation time : – 25 minutes Serves : – 2

  HOW TO PREPARE: – Take a frying pan and pour the oil and bring to heat. When the oil is very hot add the cumin seeds. Sauté till its golden brown and add the bay leaf, cloves, red chilly and sauté briefly. Add the chicken pieces and sauté till it begins to give out oil. This will take around five minutes. Then put in the fennel seeds, dry ginger powder, cloves, cardamom powder and fry for a while. Then add the beaten curd and stir well. Add half a cup water and keep stirring till it begins to boil. Cover and cook for 20 minutes or till the chicken becomes tender. Sprinkle the garam masala and keep it covered till you serve so that the aroma is still kept inside

  

  Chicken yakhini Recipes

• Chicken Recipes

  Date: 2008.07.30 | Category: Chicken Recipes | Response: 0

  Chilli Chicken recipe

  Ingredients: Boneless chicken cut into small cubes(1 whole chicken), 1 tablespoon tomato sauce, 1 tablespoon chili sauce, 2 tablespoons Soya sauce, 2 tablespoons vinegar, Salt to taste, 6 green chilies, 4 big onions (chopped), 1 heaped tablespoon corn flour, 2 eggs, 1 teaspoon ajinamoto, Refined cooking oil.

  Preparation: Wash the chicken pieces and dry them. Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.Beat the eggs and pour them on the chicken pieces. Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours.Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the rest of the sauces and a pinch of salt. Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan. Add the ajinamoto. Stir well and serve hot.

  Dry Chicken Roast

  Ingredients: Chicken 1 kg, Turmeric powder 1/2 tsp, Chillie powder 1 tsp, Coriander powder 1/4 tsp, Garam masala powder 1/2 tsp, Ginger 1″, Garlic 5 to 6 flakes, Salt as required, Oil 1 tbs, Butter 1 tsp.

  Preparation: Clean the chicken and to it add ginger—garlic paste and all the above said powders, salt and marinate it for an hour. Then steam cook it for 5 minutes in the pressure pan. In a non stick pan heat the oil and butter and then add the steam cooked chicken to it and keep roasting till it is dry. Garnish with coriander leaves, onion, carrot and lemon. Tastes good with fried rice and vegetable noodles.

  Chicken Curry

  Ingredients: 1 full: Chicken (skinned and jointed), 1 1/4 cup : Tomatoes (skinned, deseeded and chopped), 3/4 cup: Onions (ground), ½ tsp: Kashmiri mirch, 1 ½ tsp: Roasted, ground fennel seeds, 1 tsp: Ginger powder, 2-3: Cloves, 2-3: Cardamoms (large), 2 tsp: Oil/ butter, 350 ml: Water/ stock.

  Preparation: Fry the chicken in hot oil for 5 minutes to seal. Remove from pan. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.