Tag Archives: Chicken Recipe

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Chicken Tangri Kabab

Chicken Tangri Kabab

Chicken Tangri Kabab

Chicken tangri kabab is a famous North Indian chicken kabab where only drumstick of the chiccken is marinated in a yogurt-spice marinade for a longer peroid and then grilled . The difference between chicken tikka/ tandoori chicken with tangri kabab is , in tangri kabab , dry roasted grounded chick pea is used along with green chili paste . These two ingredients make it distinct from tikka or tandoori chicken . Dry roasted grounded chickpea can be substituted with “Besan” or gram flour , but that should be lightly fried before using. Tangri kabab has another different version where minced meat is stuffed inside a pocket made in the drumstick . May be next time I’ll try that too .
Though only drumstick or tangri is used , I prefer taking the whole leg, with thigh too . 🙂

Ingredients :

6 pieces chicken leg
1/3 rd cup yogurt
2 tea spoon ginger paste
1 tea spoon garlic paste
1 tea spoon garam masala powder
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
1 tea spoon green chili paste
1 teaspoon red chili powder
1 tea spoon paprika
1/3rd cup oil
1 tbl spoon dry roasted chickpea powder or Besan
salt to taste ( around 1 and 1/2 tea spoon)
A pinch of yellow ( not orange or red) food color ( optional)

Other ingredients :

Coal to give smoke
oil for smoking

Procedure:

1. Make some slit on the chicken . These cut marks would help the marinade go inside the legs .

2. Pat dry the chicken legs with a kitchen towel before you marinate . Now Marinate with all the ingredients mentioned above . Give coal smoke . For giving coal smoke , take a burning coal in an aluminium foil cup and place it on the bowl of the chicken . Put some oil over the burning coal and cover the entire bowl with a lid . Keep it like this for 10 minutes . Marinate the chicken for at least 12 hours . The more , the better . I did almost 20 hours . Cover the bowls with cling film or plastic and keep in the refrigerator.

3. Pre-heat the oven to 400 FH and bake the chicken for 20 minutes . Then broil another 15-20 minutes .

Enjoy with naan , paratha and raita .. 🙂

Notes :

1. Fry the besan for few minutes until fragrant , but please don’t over fry it . It would make the chicken taste bitter .

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Posted on June 21, 2014 by in Chicken, Chicken and Poultry, Glossary / Notes, Kabab / Kabob

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Tandoori Chicken

Tandoori Chicken

Tandoori Chicken

Who said you can’t make restaurant style tandoori chicken at home ?? Who said, you need ready made brand tandoori masala to get the authentic flavor ?? They are wrong !! Try this recipe and find on your own . 😀

Ingredients :

5 pieces of chicken leg ( Thigh and drumstick together)
1/2 ( half) cup of yogurt
2 teaspoon finely grated ginger ( almost look like paste)
1 heaped teaspoon finely grated garlic
1 tea spoon chili powder
1 heaped tea spoon paprika( it helps to bring out color)
1 tea spoon cinnamon powder
1/2 tea spoon nutmeg( jaifol) powder
1 tea spoon roasted and finely grinded cumin ( jeera) powder
Salt to taste
Pinch of red and orange food color
1/4 th cup oil+ 1 tbl spoon ghee
1 tea spoon keora water
1 and half tea spoon special masala

For the special masala :

Dry roast 2/3 red chilies , 1 tbl spoon cumin , 1 tbl spoon whole coriander , 4/5 cardamom pods , 2 tea spoon fennel ( mouri) , 9-10 cloves , 1 tea spoon black pepper , 1 tea spoon mace ( javetri) , 4/5 all spice . Now grind them into a fine powder . But remember don’t make the red dry chilies too dark or burnt.

Other ingredients :

To smoke the chicken :

1 coal
Ghee

Procedure:

1. Marinate the chicken pieces with all the ingredients. Smoke the chicken . To give the smoke , take a burning coal in a small metal or foil bowl . Place it over the chicken and add the ghee over the coal . Cover the bowl of the chicken with a lid so that the smoke is sealed inside . Keep it like this for 10 minutes . Now take out the coal , cover the bowl with plastic or cling film and keep it in the refrigerator for at least 12 hours . The more , the better .
This is how we smoke :

2. Pre heat the oven to 400 FH and bake the chicken for 20 – 25 minutes and then broil it another 15-20 minutes @ the same temperature or until the surface is little charred . You can add some onion rings over the chicken just 10 minutes before you turn off the oven . 🙂

3. Serve hot with naan , paratha or polau . 🙂

Tips :

1. To get the bright red color , do not use the red color only , that would give a kind of pinkish repulsive red color on the chicken . 😦 So to get the perfect color mix red and orange food color together .

2. Please , do smoke the chicken to get the authentic flavor . Don’t skip this part . Many are confused to lit the coal . I always do on my stove top . It’s nothing really difficult .

3. The time in the oven always varies depending on each oven . While broiling , don’t put the baking tray so close to the heat . In some oven things get broiled sooner than others . So always keep an eye while broiling .

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Posted on May 27, 2014 by in Chicken, Chicken and Poultry, Glossary / Notes

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Crispy Fried Chicken

Posted on March 6, 2014 by | 4 comments

Crispy Fried Chicken

Crispy Fried Chicken

I have experimented so many times before developing this recipe and alhamdulillah it turned out to be just perfect .For the restaurant style crispy fried chicken , you have to follow 3 simple steps !!! Often our fried chickens are dried out and becomes tasteless while frying and often the outside is not crispy at all , rather becomes very soggy !!! Here you go with some tricks , that would make the chicken , juicy and tender inside and at the same time the outer crust would be super crispy in Sha Allah!!! 🙂

Step 1:

Brine the chicken : That would make the chicken juicy and tender even after deep frying . It enhances the flavor too .

Ingredients :

6 pieces of chicken drumstick
1/2 a cup milk
1 tbl spoon yogurt
1 tbl spoon of sugar
2 tea spoon of salt

Prick the chicken pieces with a fork and soak them into the mixture of milk , yogurt , sugar and salt for at least 4 hours . The more the better . After 4 hours take the chicken pieces out of the mixture and pat dry with a kitchen towel .

Step 2 :

Marinade the chicken:

Ingredients :

1 egg
1/2 a cup of flour
1/3 rd cup of milk
1 tea spoon White or black pepper powder
1 tea spoon ( heaped) chili powder / paprika
1 tea spoon garlic paste
1 tea spoon ginger paste
Sugar 1 tea spoon
Salt to taste

Marinade the chicken pieces in this batter for another 2 hours at least . If you find the marinade too dry , add little milk too for the right consistency .

Step 3 :

Coating :

Ingredients :

2/3 rd cup of flour
2/3 rd cup of rice flour
1/4 th cup of Cornflour / corn starch
1 tea spoon of garlic powder
1/2 tea spoon of ginger powder
1 tea spoon of Chili powder
1/2 tea spoon of white pepper powder
1/2 tea spoon of baking powder
1 star anise crushed into powder ( optional , though it gives beautiful flavor )
1 tea spoon of chicken stock powder / or one chicken stock cube , powdered
Salt to taste

This coating mixture will be dry . Mix them together .

Other important ingredient:

1 bowl of chilled water

Procedure :

1. Take out the chicken pieces from the marinade and coat in the coating mixture . Now this step is important . soak them all into the chilled water.

2. Now Again roll into the coating mixture . The coating should not be smooth . It should look like this

soaking into the chilled water would make the coating look crumbly . If your coating is crumbly , your chicken will be crispy . Rest the chicken pieces into the fridger for at least half n hour before frying .

3. Heat oil on medium low flame and then place the chicken pieces into the oil . The chicken should be submerged into oil . Don’t try to turn over until one side is golden brown . Fry both side very well . You can fry the chicken with lid on . But many times I forgot to do so . But that doesn’t really make any difference . The temperature of oil is very important to get the crispy crust .

Enjoy with your favorite dip , sauce and French fries !!

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Chicken Curry , my way

Posted on February 3, 2014 by | 8 comments

Chicken Curry , my way

Chicken Curry , my way

Ingredients:

1 chicken , cut in pieces ( 1 kg )
Fried Onion/ bereshta of 2 medium onions
2 tbl spoon of onion paste
2 tea spoon of ginger paste
2 tea spoon of ginger ,fine julian cut
2 tea spoon garlic paste
1 tea spoon garam masala powder *
4/5 green cardamom , 1 stick of cinnamon , 2 bay leaves
2 tea spoon red chili powder
Half tea spoon turmeric powder ( heaped)
Less than half tea spoon coriander powder ( level)
Salt to taste
Oil

Garam masala:

2 Dry red chilies
Cumin seed 1 tbl spoon
Coriander seed 1 tbl spoon
Green cardamon 5 or 6
Black pepper 1 tea spoon
Cloves 1 teasppon
2 long pepper
Allspice 1 teaspoon
Kababchini 1 teaspoon
Fennel 1 teaspoon
Mace 1 teaspoon
Nutmeg half a teaspoon
1 star anise
1 black cardamom
1 small cinnamon stick ( 1″)

Dry roast the masala and then grind them into a fine powder.

Procedure:

1. Fry the onion until golden brown . Keep them aside .

2. In the same oil add the whole garam masalas and fry then add onion ,ginger-garlic paste , fried onion and little water . Add the chili powder , turmeric powder , coriander powder and salt . Fry well adding water little by little .

3. Add the chicken pieces and chopped ginger ( julian cut). Add very little water and cover the lid . Cook on low-medium flame for at least 45 minutes . The chicken will release water . Let the chicken to be cooked in it’s own water . After 45 minutes add enough water to get the right consistency of gravy and to cook the chicken well . You don’t need much water if it’s soft chicken . Only a little water needed . But if using hard chicken , cook the chicken adding water little by little another 45 minutes at low flame . Then Add the water for the final consistency .

4. Add the garam masala powder and cover the lid . Turn off the stove and keep the chicken pot on the turned off stove , until you serve . You will see , the oil separates from the gravy !!!

Enjoy !!!

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Zafrani Chicken Korma

Posted on January 20, 2014 by | 12 comments

Zafrani Chicken Korma

Zafrani Chicken Korma

I love Korma !!! Love to cook them pretty often as the whole family are too fond of this delicacy . Korma has it’s origin in central Asia . With Mughals , some special Central Asian recipes too, took over the South Asia region , Korma is one of them . 🙂 As time went by , it got too many variations and improvisation , having it’s root in Mughlai quisine. Basically the word “Korma” derived from the Urdu word korma or kormah , meaning braised meat . Urdu “Kormah” derived from the Turkish “kavurma” literally meaning “cooked meat” . The process of braising involves searing of foods at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.

Ingredients:

1 chicken , cut in 8 pieces
1/3 rd cup of onion Paste
4 tbl spoon of fried onion or bereshta
1 and 1/2(half) tbl spoon of ginger paste
2 tea spoon of garlic paste
1 tea spoon of poppy seed powder ( optional)
2 tea spoon of nut paste ( I grinded cashew and almond together into a powder , then added little water)
Whole spices , like 4/5 green cardamoms , 1 cinnamon stick , 5/6 cloves
1/2 ( half ) teaspoon of white pepper powder
1/2 (half) teaspoon of mace powder
1/4 th tea spoon of nutmeg powder
1 cup of heavy cream + regular liquid milk ( half a cup of heavy cream + half a cup of regular milk)
Ghee ( or you can use both ghee and oil together)
Salt to taste
Sugar to taste
Handful of whole green chilies
Saffron soaked in 2 tbl spoon of milk ( if you wish , you can use little saffron food color)
Keora water

Procedure:

1. Heat ghee . Add the whole spices , fry for a while then add the chicken pieces and fry for few minutes .

2. In a small bowl combine onion paste , fried onion , ginger paste , garlic paste, nut paste , poppy seed powder, salt together . Now Add the mixture to the chicken and cook . Cook very well adding small quantity of water little by little , what we call in Bangla “koshano” . When the spices are well cooked add water , enough to make the chicken tender but not too well done .

3. When the water dried out add the cream and milk . Don’t cover with lid . When almost to the desired consistency add hand full of whole green chilies . Add white pepper , nutmeg and mace powder and little sugar. Add the saffron soaked milk. Sprinkle some keora water and turn off the heat . Keep the pot on the stove with lid on , until you serve.

Serve with polau or naan or paratha .

Enjoy!!!!!

Notes:

1. To get the best flavor from the mace , please dry roast them for a while befor you grind them.

2. Try to use home made bereshta or fried onion , as it gives you the best result . But remember , don’t over fry the bereshta , they may ruin the color of the korma .

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Chicken Katsu , Japanese Chicken cutlet

Chicken Katsu , Japanese Chicken cutlet

Chicken Katsu , Japanese Chicken cutlet

This Japanese style chicken cutlet needs very few ingredients , but the taste is so good .

Ingredients:

For Marinade:

Chicken breast , 1
Black pepper 1 tbl spoon
Lemon juice 2 tbl spoon
Salt to taste

Other ingredients:

1 beaten egg
Flour mixed with chili powder to coat the chicken
Breadcrumbs ( preferably Panko, Japanese style breadcrumb)

Oil to fry

Procedure:

1. Flatten the chicken breast with a kitchen hammer or the rolling pin . Prick the breast with fork . Marinate the breast with lemon juice, black pepper and salt .

2. Roll in the flour mixture . Dip in egg and then coat very well with the breadcrumb.

3. Heat oil in a pan and fry the chicken breast on medium low heat . Take enough oil . Fry each side well , so that the center gets well cooked .

Serve hot !!!!!!

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Posted on November 28, 2013 by in Glossary / Notes

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Chicken Korma in coconut milk!!!!!!!!

Posted on October 8, 2013 by | 3 comments

Chicken Korma in coconut milk!!!!!!!!

Chicken Korma in coconut milk!!!!!!!!

My husband often calls me “The Korma Queen” 😀 . Yes, why not? I do love to experiment with korma. In my family , korma is that special delicacy , we cannot think any special occasion without !!!!!! You are not in good mood ? cook korma, eat korma !!!!!!!! Got something very special ? cook korma, eat korma !!!! Celebration /cook korma, eat korma !!! Someone’s visiting you? Cook korma, eat korma!!!!!!! 😀 We do adore korma so much!!!!!!!!!! ❤ ❤ ❤

Ingredients:

1 chicken ( small) 1 kg
Onion Paste Half Cup
Ginger paste 1 and half table spoon
Garlic 2 teaspoon
Whole Cinnamon
5/6 Whole Cardamom
2/3 bayleaves
5/6 cloves
Half teaspoon Black pepper
Fried onion 1/4 th cup
Coconut milk 1 cup
Regular milk Half cup
Salt to taste
Sugar to taste
Oil
Ghee 1 or 2 table spoon
A handful of whole green chilies
Keora water ( optional)

Procedure:

1. Marinate the chicken with onion paste, ginger paste , garlic paste and whole garam masalas.

2. Heat oil and add the chicken with the marinade . Add little warm water. Cover the lid and cook on medium low flame . The chicken will release water too. When the water is reducing, add hot water. Cover the lid and cook .

3. When the chicken is almost done and water is reduced add the coconut milk and regular milk. Don't cover the lid now . Add the crushed fried onion ( bereshta) and little sugar . I added 1 teaspoon of sugar . 🙂

4. Add handful of green chilies . Put 1 or 2 tbl spoon of ghee and cover the lid. Turn off the heat . And keep that on the stove until you serve. Sprinkle keora water before you serve .

Enjoy!!!!!!!!!!!

005

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Chicken 65

Posted on March 19, 2013 by | Leave a comment

Chicken 65

Chicken 65

Chicken 65 is a very popular South Indian dish, originated from Chennai . I often wondered ,why is it Chicken 65 !!!!!!!!!! There are many stories related to the name , like 65 spices are used or it takes 65 dayz to prepare the marinade for the chicken. Some account even claimed that this preparation is made of chicken 65 days old!!!!!!!!!!!! hahahahahahaha …But some say, it became a great hit during mid 60s, specially in 1965. So it’s named Chicken 65 !!!!!!!! Whatever the theories may be , I simply love this dish . Just like the origin of the name , the recipe of Chicken 65 may vary . Here is my version of Chicken 65. 😀

Ingredients:

For the marinade:

Boneless chicken, cut in cube, 400 gram ( I took thigh meat)
Half a teaspoon ginger paste (optional)
1 beaten egg
Half a teaspoon ajinomoto/ tasting salt
Salt to taste
1/4 th teaspoon of crushed black pepper
Cornstarch 2 tbl spoon ( depending on the quality) or enough to nicely coat the chicken

Other Ingredients:

Cumin seeds little less than 1 teaspoon
Chopped Ginger 1 teaspoon
Chopped garlic half teaspoon
Ginger Paste 1 teaspoon
Garlic paste half teaspoon
Chili-garlic sauce 1 tbl spoon
Chili Powder half a teaspoon ( or according to your taste)
Chopped green chilies 1 tbl spoon or less depending how hot you want
Red food color few drops , dissolved in 1 tbl spoon of water
Curry leaves
Salt to taste

Cooking method:

1. Marinate the chicken pieces with the ingredients mentioned above for marinade for half n hour .

2 . Deep fry the chicken pieces in hot oil on medium low heat until light brown . Don’t make it crunchy . Just a little golden brown.

3. Heat oil in a wok . Add the cumin seeds, chopped ginger and garlic and sautee a little . You will feel the aroma within 1 minute or so . Now add the chopped chilies and curry leaves . Add ginger-garlic paste , chili powder , chili garlic sauce, salt and little water . Add the food color and cook for a minute. Add little water before you put the chicken . Add the chicken and mix very well with the spices . Cook for a while and now it’s ready to serve .

It goes great with parata, Naan , roti or even rice and pulao .

Notes:

1. While putting it on oil for deep frying , try to add few at a time . Always use a wide utensil like karahi or wok to deep fry the chicken , that would save your time.

2. I sometimes , don’t even deep fry them . I fry them in enough oil ( not deep frying) until brown . It works too .. 😀

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Chicken Pakora

Posted on March 9, 2013 by | 3 comments

Chicken Pakora

Chicken Pakora

Ingredients:

For marination:

Cubed boneless chicken 250 gram ( you may take breast meat or thigh meat)

Yogurt 1 tbl spoon

Ginger paste 1 teaspoon

Garlic paste half teaspoon

Little amount of turmeric , 1/4th teaspoon

Chili powder half teaspoon

Coriander powder 1/4th teaspoon

Salt to taste

Kabab Masala Powder half teaspoon

For Kabab Masala , dry roast cumin ( jeera), Whole coriander ( dhonia), Cardamom ( elach), cinnamon( Dalchini), cloves ( lobongo/long), black pepper, nutmeg ( jaifol), mace (javetri),fennel ( sauf/mouri), dry chili together and grind them into a smooth powder.

For the Batter:

All purpose flour half cup

Gram Flour/ Besan 1/8 th cup or 2 tbl spoon

Corn Starch 1 tbl spoon

Baking soda 1/4th teaspoon ( optional)

Baking Powder 1/4th teaspoon

Little salt

A pinch of red chili powder

A pinch of red food coloring (optional)

1/4th teaspoon of Cumin seed

1/4 th teaspoon of Fennel seed ( mouri/sauf)

Chilled Water

Cooking Method:

1. Marinate the chicken with all the ingredients mentioned above for marination for at least 1 hour. The longer you marinate , the yummier it is.

2. Make the batter with all the ingredients mentioned for batter. Make a medium thick batter. It shouldn’t be too runny or too thick. But Consistency should be thick enough to cover the chicken. Take out the chicken cubes from the marinade and put into the batter.

3. Heat oil and deep fry the pakoras on medium low heat. the longer you fry . the crispier the pakora will be.

4. Serve with your favorite dip or sauce.

My Favorite Dipping for Pakora:

Take 2 tbl spoon of Mayonnaise and 2 tbl spoon of plain yogurt. Mix well, add little sugar, finely chopped garlic, a pinch of mustard powder ( optional) and sprinke little salt, if needed.. . You may add chopped mint if you like….. Yummy and creamy!!!!!!!!!!!!!!!!!

007

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Posted in Chicken, Chicken and Poultry, Glossary / Notes, Snacks, Snacks and Lighter Fare

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Chicken Roast Desi Style

Posted on February 26, 2013 by | 11 comments

Chichen roast desi style

Chicken roast desi style

Ingredients:

1. 1 chicken, cut in 4 or 6 pieces
2. Yogurt half cup + 1/8th cup for marination
3. 1 and half table spoon of ginger paste
4. 2 teaspoon garlic paste
5. 3/4 th cup of chopped onion
6. tomato sauce 1 and half tbl spoon
7. Tamarind sauce ( store bought) 1 teaspoon
8. Chili powder 1 teaspoon
9. Coriander Powder half teaspoon
10. Salt
11.Bayleaf, cinnamon, cardamoms
12. Pinch of yellow food color ( optional)
13. Sugar to taste
14. Oil+ ghee
15 Maowa/ khoya 1 tbl spoon, make it loose with your hand
16. Handful of green chilies
17. Special Garam masala powder

For Special Garam Masala Powder grind half teaspoon of cumin, half teaspoon of whole coriander, 4/5 cloves, 3/4 cardamoms,half teaspoon black/white pepper, 1 teaspoon poppy seed , little mace and nutmeg together into a fine smooth powder.

Cooking Method:

1. Marinate the chicken pieces with 1/8 th cup yogurt and and salt.

2. In another bowl tale half cup pf yogurt, whisk it and add ginger paste, garlic paste, salt, tomato sauce, tamarind sauce, chili powder, coriander powder, garam masala powder and food color in it.Mix well.

3.In a wok heat oil+ghee and fry the chicken for a while. Keep aside the chicken pieces ..

4.Now add bayleaf, cinnamon and 2 cardamoms in the oil , fry a little then add chopped onion and fry until they turn brown.Pour the yogurt mix and the chicken. Add little water and cover with a lid. When oil separates add sugar and handful of green chilies. Add maowa/khoya…Turn off the stove and keep the wok on it with lid on for 5 / 10 minutes.
Enjoy your Chicken roast with Polau/ Pilaf, Paratha..

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