Chicken Recipes

1. Chicken 65

Ingredients:

2 chicken breasts - skinned, cut bite sized1 tsp chilli powder1 tsp salt1 tsp black pepper powder2 egg white2 tbsp cornflour2 tbsp maida1 cup butter milk2 tbsp ginger-garlic paste2 tbsp oil1 tbsp lemon juiceoil for deep-fryingMethod:

Mix the chicken, salt, black and red pepper and keep aside for an hour then mix in the cornflour, maida and egg white.Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till cooked through and a light brown.Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. Lower the heat to medium and add buttermilk, and salt to taste. Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.


2. BUTTER CHICKEN

Ingredients:

1/4 pint/150ml natural yogurt 2 ounces/50g ground almonds 1 1/2 tsp chili powder 1/4 tsp crushed bay leaves 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1 tsp garam masala 4 green cardamom pods 1 tsp ginger pulp 1 tsp garlic pulp 14 ounce/400g can tomatoes1 1/4 tsp salt 2 pounds/1kg chicken, skinned, boned and cubed3 ounces/75g butter 1 tbsp corn oil 2 medium onions, sliced 2 tbsp fresh coriander, chopped4 tbsp cream

Method

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
· Put the chicken into a large mixing bowl and pour over the yogurt mixture.
· Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
· Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

3.Malwani Chicken

Ingredients:

1 chicken-cut into pieces1 tsp cumin seeds1 tbsp coriander seeds2-3 dried red chillies1 cup coconut-grated1 cup onions-grated2 tsp ginger-garlic paste1 tsp salt or to taste1 tsp turmeric powdertamarind pulp from 20 gm tamarind1 cup coconut cream


Method:

Dry roast the cumin, coriander and the chillies. Take them off the pan, and grind them to a paste along with the grated coconut. Heat oil and add the onions and ginger-garlic paste. Saut?ill onions are brown. Add the chicken over high heat and saut?ill opaque. Add the ground paste, salt and turmeric and saut?ill fat separates. Add water to cover, bring to a boil, then lower the heat and cook till chicken is tender. Add the tamarind and coconut cream, simmer for a few minutes and serve.


4. CHICKEN TIKKA MASALA

Ingredients-

Part A:2 lbs. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting)
Part B:5 oz. tomato paste 10 oz. tomato puree 2 lbs. tomatoes, chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger, juliennedhoney to taste

Method
· Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
· Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
· While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
· Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
· If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

5. COCONUT CHICKEN CURRY

Ingredients
1/4 cup whole unsalted cashews 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces Salt To Taste1/4 cup vegetable oil 1/4 tsp black mustard seeds 1/4 tsp cumin seeds 1/4 tsp ground coriander 1 tbsp curry powder 1 medium onion, thinly sliced 1 tsp finely grated fresh ginger 1 garlic clove, minced 1 (14 ounce) can unsweetened coconut milk 1/4 cup frozen peas 2 tbsp chopped cilantro

Method
· Preheat the oven to 350 degrees F.
· Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
· Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
· Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
· Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
· Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
· Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

6.CHICKEN KORMA
Ingredients:
1 (2 1/2 pound) cut-up chicken 2 cups yogurt 3 cloves garlic 2 medium onions, chopped 1 tsp paprika 2 tsp fresh ginger, chopped 2 tsp peanut or sunflower oil2 tsp ground coriander 1/2 tsp ground chili 1 tsp cumin Seeds of 2 peeled cardamom pod 1 tsp poppy seed 1 tsp turmeric 1 bay leaf 2 tbsp fresh coriander, chopped
Method:

· Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
· Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
· Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
· Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

7. CHICKEN CURRY
Ingredients:
1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic, minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken, diced 1 (3 ounce) can mushrooms, drained Salt To Taste
Rice Ring1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold

Method:
· Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
· Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
· Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
· Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.



8.Chicken Fry.
Ingredients:
1 kg chicken- cut into 8 piecesMix together for marinade1/2 tsp ginger paste1/2 tsp garlic pastesalt to taste2 tsp chilli powder2 tbsp vinegar2 tbsp gram flour2 tsp ajwain5 cloves-roasted and powdered1 tsp fenugreek seeds-roasted and powdered4-5 peppercorns-roasted and powderedseeds pf 2 black cardamoms-roasted and powdered2 tsp cumin seeds-roasted and powdered1/2 cup mustard oillemon twists and coriander to garnishMethod:
Prick the chicken in 2-3 places, marinate in the mixture and keep for 3-4 hrs.Heat the oil in a heavy-based pan and put the chicken pieces into it.Deep-fry over a medium flame, till the chicken is tender. Takes 15-20 minutes.Serve garnished with lemon twists and coriander leaves.

9.INDIAN CHILLI CHICKEN
Ingredients
500-600gms. boneless chicken (cut into1-inch cubes)2 tbsp Soya sauce1 egg2 tbsp corn flour / corn starch5-6 green chilies (finely chopped)2 green onion tops (finely chopped), if available1 tsp garlic pasteSalt To Taste1/2 tsp white pepper powder or to taste1 tsp sugarA pinch of ajinomoto (optional)2 cups chicken broth / water1 tbsp oilOil to fry

Method:

· Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
· Heat oil and deep fry the marinated chicken pieces till golden brown.
· Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
· Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
· Add fried chicken pieces to it and cook for few minutes.
· Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
· Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

10. CHICKEN DRUMSTICKS
Ingredients:

6 Chicken Drumsticks1 tbsp ginger-garlic paste2 tbsp All-purpose flour (maida)2 tbsp corn flour2 eggs (beaten)1/4 tsp pepper / chili powderA pinch of sugarSalt To Taste1 tbsp Soya sauceOil for frying

Method:
· In a bowl add Soya sauce, ginger-garlic paste, sugar.
· Add chicken wings coat well and set aside for 1/2 hour.
· Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
· Heat oil in a wok / kadhai.
· Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
· Serve chicken drumsticks hot with thin slices of onions and lemon.