Sunday, January 24, 2010

Chicken Recipes-2

Here are some more recipes...

Ginger Chicken

Chicken                750 gms
Onions                  350 gms
Ginger                   150gms
Garlic                      50 gms
Green Chilies          4-5
Coriander greens      one big bunch
Red Chili Powder   2 Tbsp
Soy Sauce              2 Tbsp
China salt                 2tsp
Garam Masala          10 gms
Orange red colour    1/2 tsp
Salt                          To taste
Oil                            150 -200 ml
  • Wash the chicken thoroughly, rub a little slat and keep aside
  • Finely chop coriander greens for garnishing
  • Chop onions and green chilies into small pieces
  • Grind together, onions, green chilies and salt.
  • Separately grind the ginger and garlic to a paste
  • Now heat oil in a pan. Add the onion paste and fry thoroughly
  • Add red chili powder, soy sauce, ginger garlic paste mix well and fry well
  • Add the chicken, salt and cook for 15 to twenty minutes on low flame
  • Add food colour(mixed in water0. Mix well
  • Season with garam masala
  • Serve hot garnished with finely chopped coriander greens

Punjabi Chicken

Chicken (leg pieces)     4
Onions                         100 gms
Tomatoes                     100 gms
Ginger Garlic paste        2-3 tsps
Coriander greens           one big bunch
Curds                           1 cup
Chat Masala                 10 gms
Garam Masala             5 gms
Red Chili powder        2 tsps
Salt                              To taste
Orange red colour        a pinch
Oil                               75 ml

  • Wash and clean chicken with water
  • Finley chop the onions and tomatoes separately
  • Mix together curds, ginger garlic paste, garam masala, red chili powder, food colour and salt
  • Now put the chicken legs in the mixture coat them well and let them marinate for an hour or so
  • Now heat 50ml of oil in a pan. Fry the chicken pieces well (keep the marinade separately) and keep aside
  • Heat the rest of the oil in the pan, add onions and fry till they are almost brown
  • Now add the marinade and tomatoes, mix and fry on low flame till the gravy thickens to the required consistency. Adjust salt to taste
  • Pour this gravy on to a serving plate
  • Arrange the chicken pieces
  • Serve hot garnished with finely chopped coriander greens

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