Some of my friends wanted Chicken recipes. I am posting here some from India and from across the world. These are the recipes which I have collected over the years. Since I don't eat any meat, I have not cooked any and cannot add my experiences to these recipes.
Chicken 69
Ingredients:
Chicken (boneless) 500gms
Ginger Garlic paste 20 gms
Pepper powder 20 gms
Garam Masala 15 to 20 gms
Oil 150 gms
Salt To taste
Coriander greens one bunch
Method:
- Cut chicken into big pieces.
- Chop the coriander greens finely
- Mix together, ginger garlic paste, pepper powder, salt and garam masala powder
- Apply this mixture to the chicken pieces, coating them well and leave them for half an hour
- In a pan place the chicken pieces and add a cup of water. Cook on low flame till done.
- In a separate pan heat oil, add chicken pieces few at a time and fry well
- Place them on a platter, garnish with finely chopped coriander greens
Chicken 65
Ingredients:
Chicken (boneless) 350gms
Egg one
Curds 1 cup
Corn flour 100 gms
Refined flour (Maida) 100 gms
Green Chilies 10-12
Curry leaves one big bunch
Ginger Garlic paste 3 tsp
Red chili powder 1 tsp
Garam Masala powder 1/4th tsp
Chinese Salt 1/4th tsp
(Mono sodium Glutamate)
Orange Red food colour a pinch
(mixed in little water)
Salt To taste
Oil For deep fry
Method:
- Cut chicken into pieces
- Break open the egg and beat it lightly
- In a vessel mix together cornflour, refined flour, red chili powder, china salt, ginger garlic paste. Mix well
- Add the beaten egg and mix well. Add a little water and mix the batter to a little thinner than the dropping consistency
- Add the chicken pieces and mix well so that the pieces are coated with the batter all over. Leave it for at least half an hour
- Now in a pan heat enough oil for frying.
- Once the oil is hot, fry the chicken pieces in it till browned. Leave them on a blotting paper to remove excess oil
- Now heat 2 tbsp of oil in a pan
- Slit the green chilies length wise and add to the oil. Let them fry for a minute
- Add curry leaves (separated from the sprigs), mix and fry for a minute
- Add curds, red colour, garam masala powder, salt and chicken pieces
- Mix well and fry on low flame till the entire curd dries up. Keep stirring from time to time
- Serve it hot on a platter decorated with cucumber, onion slices and lemon wedges accompanied by tomato sauce
Chicken Jaipuri
Ingredients:
Chicken(boneless) 500gms
Onions 100 gms
Tomatoes 75 gms
Ginger 50 gms
Garlic 25 gms
Coriander greens one bunch
Fresh cream 50 ml (Malai)
Cumin seeds 1/2 tsp (Jeera)
Fennel seeds 1/2 tsp (Saunf)
Turmeric powder 1/2 tsp
Garam Masala powder 1/2 tsp
Red chili powder 1 tsp
Salt To taste
Oil 75 to 100 gms
Method:
- Wash and clean the chicken
- Chop tomatoes finely and keep aside
- Grind together, chopped onion, chopped ginger, chopped garlic, cumin, fennel, turmeric, red chili powder.
- Now divide the masala (spices) paste into two parts. Apply one half to the chicken, coating the pieces well. Leave them for half an hour to marinate
- Now in a pan heat oil, add the spices paste kept separately. Fry well on low flame taking care to keep on stirring it so that it does not get burned. Fry till you can see that the oil separates from the spice paste
- Add garam masala powder. Mix well
- Add chicken pieces, salt and cover it. Cook on low flame.
- Cook till the chicken is almost done. Now add finely chopped tomato. Mix well and fry for another five minutes or so
- Serve hot garnished with finely chopped coriander greens with steamed Rice or Rotis
Butter Chicken
Ingredients:
Chicken 500 gms
Onions 100 gms
Tomatoes 250 gms
Ginger Garlic paste 3 tsp
Green Chilies 5
Coriander greens one bunch
Lemon one
Cashew nuts 50gms
Poppy seeds 25 gms
(Khus Khus-Hindi/ Gasa Gasaalu-Telugu)
Sunflower Seeds 25 gms
(Chironji -Hindi/Saara Pappu -Telugu)
Red Chilies 6-8
Kasuri Methi 1tsp
(dried Fenugreek leaves)
Garam Masala Powder 2 tsp
Orange Red food colour a pinch
(mixed in little water)
Salt To taste
Curds 1 cup
Butter 100gms
Oil 75 ml
Method:
- Clean chicken in water, squeeze out the water, cut into pieces
- In a vessel, put the pieces, add salt, lemon juice, garam masala (1 tsp), ginger garlic paste (1 tsp). Mix well so that the pieces are coated well. Marinate for an hour or so
- Chop tomatoes.
- Finely chop onions
- In a vessel, take tomatoes, half of onions, red chilies, garam masala (1tsp), salt and 1/2 cup water. Cook well. Cool and grind them to a paste
- Grind to a paste, Cashew nuts, khus khus, Sun flower seeds and a little water
- In a pan heat oil, add chopped onions (remaining), fry till golden in colour
- Add ginger garlic paste, fry till it loses its raw smell
- Now add the first paste (tomatoes and others) little by little, mix well and fry till the oil separates.
- Add the second paste (cashew nuts and others. Fry well
- Add chicken pieces mix well so that the gravy covers the pieces. Now cook it on low flame
- When the chicken is cooked, add green chilies (slit length wise), orange red colour, butter, kasuri Methi and cook for few more minutes.
- Serve hot garnished with finely chopped coriander greens
- This goes well with steamed Rice, Rotis or Pulao
Chili Chicken Curry
Ingredients:
Tender Chicken 500gms
Onions 100 gms
Ginger Garlic paste 25 gms
Red Chilies 10-12
Cumin seeds 1 tsp
Cloves 5-6
Tamarind pulp 1 tbsp
Salt To taste
Oil 50 ml
Method:
- Finely chop onions
- Grind together red chilies, ginger garlic paste, cumin, cloves and half of chopped onion to a paste
- Heat oil in a pan, add remaining onions till pink in colour
- Add the masala (spice) paste fry for few minutes
- Now cut chicken into pieces, and add it to the pan along with salt. Mix well, cover and cook on low flame
- When chicken is done add tamarind pulp mix and cook for few minutes
- Serve hot with steamed Rice or Rotis
