Tandoori Chicken

Absolutely requires no introduction its immensely popular around the world the blend of aromatic spices is amazing in this recipe. In the good old days making tandoori in the house was just a dream but now with all the things so easily available it can be made and enjoyed with the whole family. We enjoyed it with cabbage and capsicum salad some french fries, boiled eggs and of course the mint chutney.

Ingredients:
Chicken drumsticks - 9
thick curd - 3/4th cup
ginger - 1 1/2 "
garlic - 6 to 7 cloves
Lemon - 1small
mint leaves - 1/2 cup
coriander leaves - 1/2 cup
red chilli pwd - 1/2 tbs
turmeric - 2 tsp
garam masala pwd - 2 tsp
badshah tandoori masala - 1tbs
melted butter - 2 tbs
red food color - 1 tsp
salt - to taste

Method:

1.  Wash and completely dry the drumsticks with a kitchen towel. 
2. Grind mint, coriander, ginger and garlic together to a fine paste
3. Take a bowl add chicken, grounded green paste,squeeze lemon, add all dry masalas, curd, food color and salt nicely coat all to the chicken. Now transfer the chicken to the refrigerator minimum for 3 hrs.
4. Preheat the oven to 250 deg C for 15 min
5. Cover the tray with aluminium foil  now transfer the chicken to the tray. Brush them with some butter
6. Grill the drumsticks totally for 25 min. (Turn the chicken pieces after 15minutes and  brush with some butter)
7. Once done broil them for 5 minutes.
8. Remove and serve hot with mint chutney.

Chicken in Green masala

We usually make chicken in red gravy but hubby dear is fond of green masala. he prefers green chilies over red. So taught of making him happy and prepared the yummy chicken in green masala. We enjoyed with steamed rice and some rotis. Please do try it and I am sure you will fall in love with it.

Ingredients:
Chicken - 800gm
onion - 1 finely chopped
whole garam masala - 2 small sticks of cinnamon, few pepper corns and cloves
garlic - 4 to 5 finely chopped
curd - 1 cup
turmeric - 1/4 tsp
garam masala pwd - 1 tsp
salt - to taste
oil

Marination:
ginger garlic paste - 1 tbs
turmeric - 1/2 tsp
red chilli pwd - 1 tsp
garam masala pwd - 1/2 tsp
curd - 2 tbs (use it from the 1 cup curd listed above)
salt - to taste

Green masala/paste:
Mint leaves - 1 spring ( 8 to 10 leaves )
fresh coriander - 1 small bunch
green chilli - 4 ( as per your spice intake )
coconut - 1/2 cup grated
onion - 1 sliced
cashews - 10 soaked in warm water for 15 min
oil


Method:
Marinate the chicken with all the ingredients listed in the marination table and keep in refrigerator minimum for 30 min.

For preparing the masala heat oil in a skillet add the onions cook until they turn light brown now add the coconut and stir fry until it becomes brown switch off the flame. keep aside.while it cools start grinding the masala add mint leaves, coriander leaves, green chilies and cashews and grind (no need of adding water) grind to a paste now add the onion and coconut and grind to a fine paste. Keep aside

Now heat oil in a kadhai add the whole garam masala once it splutters add the chopped garlic and onions. Cook until onions become soft. Add the turmeric and garam masala pwd cook for a minute now add the green masala cook until the raw smell vanishes. By now your kitchen will be filled with a very inviting aroma. Add the chicken and coat it properly with the whole masala. Lower the heat add the curd and again mix. Check and add salt if required. Add water according to the required gravy and cover the kadhai with a open plate put water in the plate and cook on medium flame for 15 min.
After 15 minutes check if the chicken is cooked if not again cover and cook.
Enjoy with steamed rice or naan/paratha or even plain rotis.

 sending the recipe to http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html and http://riappyayan.blogspot.com/2012/01/announcement-of-my-event-spotlight.html

KFC Chicken fry

This recipe is adapted from one of my favorite blogs http://tastyappetite.blogspot.com/. I just love the way the dishes are been presented by Jay. I am a big fan of KFC and Jay had posted the fried chicken recipe it looked very perfect. The texture of the chicken was so very close to the original recipe without wasting much time I tried my hands on it. Except for the addition of Oats  I haven't made any changes from the original recipe.As I had boneless chicken I cut them in strings and went ahead to make the perfect KFC chicken fry.

Ingredients:
boneless chicken - 1/2 kg
eggs - 2
milk - 2 to 3 tbsp
maida - 1 1/2 cup
oats - 1/2 cup
garlic powder - 2 tsp
onion powder - 3 tsp

red chilli powder - 1 tsp
pepper powder - 1/4 tsp
oil - to fry
salt - to taste

Marinade:
Lemon juice - 1 tbs
red chilli powder - 1/2 tsp
pepper powder 1/2 tsp
salt

Method:
Wash and clean the chicken pat dry and keep aside. Coat the chicken with the ingredients under marination and keep in the refrigerator for 1 hr minimum. Now take a bowl break eggs add milk with a pinch of salt and whisk to a smooth mixture keep aside. Start heating oil in kadhai. Now take another plate add the plain flour, oats, garlic powder, onion powder, red chilli powder, pepper, salt and mix.
Take a piece of chicken roll in the  flour mixture and coat it. Now dip the chicken in egg batter and again roll in the flour dust the extra flour and deep fry in the heated oil. Fry until crisp golden brown on medium flame. Drain on a kitchen towel.


Enjoy with ketchup.


P.S. I have added Oats to the flour just to get the crispy crunch KFC texture.

Chicken Curry - Maharashtrians style

This is a typical Marathi style chicken curry spicy and yummy. I have added some raw cashews (kachhe kaju) which were sent specially from my native place. We enjoyed the curry with Appams. The chicken was too tasty as it was made with gaaavthi kombdi.Guys here goes the recipe.

Ingredients:
Chicken - 1 kg cut in medium to small sized pieces
ginger garlic paste - 1/2 tbs
onions - 1 large sized
tomatoes - 1 medium sized
crushed garlic - 6 to 7 cloves
red chilli powder - 2  to 3 tsp
turmeric - 1 tsp
garam masala - 2 tsp
goda masala - 3 tbs
salt - to taste

Marination:
Ginger garlic paste - 1/2 tbs
red chilli powder - 1 tsp
turmeric - 1/4 tsp
garam masala powder - 1/2 tsp
salt - little

Method:
Marinate chicken with all the ingredients under marination and keep in refrigerator for 30 min minimum.
Heat oil in a skillet add the crushed garlic along with onions as the onions start tuning pink add the ginger garlic paste and cook until raw smell goes away. Add the red chilli powder, turmeric and garam masala powder sprinkle very little water now add the goda masala and cook until oil leaves the corners. Throw tomato and cook until mushy.
Add the chicken and stir fry for 2  to 3 minutes add salt and mix it properly. Add little water and cover it a lid ( Fill in little water in the lid as well ). After approximately 8 minutes check if the chicken is well cooked if not then cover and cook for some more time. If you feel that the water is more then increase the flame and let the chicken cook without covering. This helps in drying the gravy but be careful of overcooking.
Enjoy with steamed rice, roti, paratha. We enjoyed with Appams.

sending the recipe to http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html and http://riappyayan.blogspot.com/2012/01/announcement-of-my-event-spotlight.html

Butter chicken

Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to a Punjabi restaurant called Moti Mahal in Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in Daryaganj, Delhi.

The name itself makes you feel hungry.Have tried many ways of making, but this particular recipe has come out the best. Its almost the same as you get in the restaurants.


Marination - Minimum for 1 hr
Boneless chicken - 500gm
Tandoori masala - 1 tbs
Curd - 1/2 cup
Ginger Garlic paste - 1 tbs
Salt to taste


Gravy
Onion - 2 medium size finely chopped
Tomatoes - 2 medium sized (blanched) & grinded
ginger garlic paste - 1/2 tbs
butter - 4 tbs ( You can combine it with oil as well )
Cream - 1/4 cup fresh cream
Cashew - 1 tbs soaked in water and grinded to a paste
Kasoori Methi - 1 tsp
turmeric - 1/2 tsp
red chilli powder - 1 tsp (Preferably Kashmiri)
garam masala - 1/2 tsp
chopped coriander for garnishing

Method

Heat half of the butter in a cooking vessel add the marinated chicken and cook till 3/4th done.Keep aside

Heat the remaining butter in the same vessel add onions along with a bit of salt & ginger garlic paste fry till the onions turn pinkish brown. Add kasoori methi ( rub it with the palms )turmeric powder, red chilli powder, garam masala powder fry with the onions for sometime then add the tomatoes, cashew paste. After a few minutes add the chicken & salt cover and cook until the chicken is fully cooked. Add cream and cook for a 2 to 3 min on medium low flame. Garnish with chopped coriander and a bit of cream. Enjoy with hot parathas, phulkas or steamed rice.

Cashews soaked in warm water

Frying onions in butter

Marinated chicken