Chicken Biryani - Malaysian Style

Ingredients:

For Curry:
60 ml oil
100 gms chopped onion
30gms chopped garlic
1 kg chicken ,cut into piece
100gms Malaysian curry powder


Ingredients for Malaysian Curry Powder:
2 tablespoons coriander seeds
1 tablespoon cumin seed
3/4 tablespoon fennel seed
1/2 tablespoon chili powder, to taste
1/2 teaspoon turmeric powder
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon pepper

For the rice:
2 Keiffer Lime
6 lime leaves
1 strip pandan leaf
2 lemon grass blades
500 gms basmati rice, soaked for 15 mins

Preparation:

For the chicken:

heat oil in a pan with a thick base
Saute onion till golden brown
Add garlic and saute for 3 more minutes
Add chicken and continue cooking for 10 mins
Add malay curry powder and stir till just cooked



For Rice:

In a separate pan, boil sufficient water to cook the rice
Add the ingredients and let it cook till rice is parboiled.
Stain the rice

To assemble,layer rice and chicken in a pot, ensuring that rice is at the top

Seal the pot with a lid and cook on low heat for 25 to 30 minutes

After opening the pan, fork it gently and mix it.

Serve hot

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South Indian Biryani

Ingredients:

280 gms ghee
25 gms cardamon
25 gms cinnamon
25 gms cloves
25 gms bay leaves
25 pepper corns
1 kg onion sliced
20 gms sliced green chilli
1 litre water
300 ml milk
100 gms chopped pineapple
100 gms cashew nuts
100 gms raisins
50 gms mint
50 gms coriander leaves
1/2 tsp rose water
600gms chicke cut into pieces
50 gms turmeric
50 gms chilli
50 gms coriander powder
50 gms chopped tomato
50 gms ginger-garlic paste
100 ml oil
15gms saffon
25gms garam masala
salt to taste
Carrot, beetroot, fried onions for garnishing

Preparation:

1. In a deep pan heat ghee and add all the whole spices
2. When it begins to brown add a handful of the sliced onion and 1 sliced chilli
3. Saute till onion is transparent
4. Then add water , milk and salt
5. Bring it to a boil and then add rice
6. When parboiled, add pineapple, mint , coriander leaves and rose water
7. Take it off the heat and keep it covered
8. Marinates chicken in a mixture of half the chilli, coriander and turmeric powders, ginger-garlic paste and salt
9. Heat oil in apan and deep fry the chicken until half done
10. Remove and keep aside
11. In the same pan ,saute remaning onion, ginger-garlic paste, green chillies, tomato and all the spices
12. Saute and then add a little hot water
13. Add chicken and cook untill done and the gravy thickens
14. Smear some ghee inside a large saucepan.
15. Layer rice and chicken
16. Cover it with a tight lid and then cook on low heat for 10 minutes
17. Garnish ith beetroot, carrots, fried onion , cashew nuts and raisins
18. Serve hot

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Dalcha

Ingredients:

280 gms chicken breast (deboned and julliened)
100gm channa dal
100gm toor dal
30gms tamarind pulp
2 gms turmeric powder
6 green chillies funely chopped
10gm coriander leaves chopped
120 gm onion finely chopped
2 sprigs curry leaves
20 ml oil
6 no.s of cloves
6 nos green cardamom
4" stick cinnamon
5gms red chilli powder
10gm garlic paste
12 gm ginger paste
2 medium sized tomatoes(blanched, skinned and chopped)
Salt for taste

For Seasoning:
4 dry red chillies
3 cloves garlic
4gms cumin seeds
2 gms mustard seed
3gm garam masala powder

For the stock:
5gm yellow chilli powder
2" stick cinnamon
3gms small cardamom
2gms cloves
2 nos bayleaves
10gm crushed ginger
4 cloves crushed garlic
10gm onion
salt to taste

Preparation:

To prepare stock:
Simmer the chicken carcass with dry spices, onion, ginger and garlic in 2 litres of water for an hour. Strain the stock and discard the chicken

To prepare the dals:
Soak the dals seperately for 3 hours. Pressure cook in 750 ml water along with salt, turmeric powder, half the green chillies, coriander and curry leaves till tender. Remove and make into a creamy paste in a blender.

To prepare dalcha:
Heat oil in a non stick kadai, add all the dry whole spices. When they begin to crackle add the onions,garlic, ginger pastes. Stir fry, then add the rest of the green chillies and red chilli powder. Sprinkle a little water and saute till the masala turns golden brown.

Add the chicken,saute over medium heat for 3 minutes. Stir in the tomatoes, dal paste and stock. Cover and cook over medium heat till the chicken is tender.

Add the tamarind pulp and the remaining curry leaves. Cook for 4 minutes.

Season with dry roasted red chillies, cumin seeds, mustard seeds and cloves and sprinkle garam masala powder on top.Bring to final boil and serve hot with roti or rice.

Source:Femina

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Chicken Bijarani

Ingredients:

• 800gm boneless chicken (leg only)
• 1/2 tsp salt
• 1 tsp ginger-garlic paste
• 1/2 tsp red chilli paste

For Sauce:

• 1 tsp brown onion paste
• 2 tbsp tomato puree
• 10 crushed pepper corns
• 1/2 cup chicken stock
• 1/2 tsp butter
• 1/2 tsp coriander powder
• 1 tsp coriander leaves chopped
• 1 tsp chillies chopped

Preparation:

Rub pieces of chicken with salt and ginger-garlic paste and red chilli paste and leave aside for 60 minutes.

Grill the pieces of chicken on a grill in medium temperature till they are light brown and cooked

To prepare gravy:
Melt the butter in a pan, add crushed pepper corns and fry for a minute. Add brown onion paste and tomato puree and coriander powder and cook till oil separates. Now add chicken stock and grilled pieces of chicken and simmer till sauce starts sticking to the chicken pieces

Serve garnished with chopped green chillies and coriander leaves

Source:WomensEra

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Bharwan Chicken Makhani

The mouth water recipes for the famous Indian dhaba food Bharwan Chicken Makhani or the Stuffed Butter Chicken

Ingredients:

1. 240gm chicken breast
For stuffing:
2. 150gm minced chicken
3. 1 tsp ginger-garlic paste
4. 1/2 tsp clove powder
5. 1 tbsp coriander leaves chopped
6. 1 tsp black cardamom seeds crushed
7. 1/2 tsp salt  
For marinade:
8. 2tbsp oil
9. 1 tbsp red chilli paste
10. 1 tbsp ginger-garlic pste
11. 4 tbsp lemon juice
12. 1 tsp salt
For accompaniments:
13. 2 carrot
14. 1 1/2 cup beans
15. 1 tbsp carrots and french beans
16. 1/2 tsp butter
17. 1/2 tsp garlic finely chopped
18. 1/2 tsp cumin powder
For rice:
19. 1/2 cup basmati rice
20. 1 tbsp fennel seed
21. 1 1/2 tbsp butter
22. 2 leeks
23. 1/2 tsp salt
24. 4 tbsp pine nuts (optional)
For sauce
25. 250gm tomato puree
26. 1 large sized onion - boiled and pureed
27. 3/4 tbsp butter
28. 1 tsp salt 1 tbsp ginger-garlic paste
For garnishing:
29. 1/2 bunch coriander leaves

Preparation:

To prepare chicken:
Carve the breast of chicken in heart shaped and flatten with a steak hammer.

To prepare stuffing:
Mix ingredients 2-7. Place the chicken mince in middle of chicken breast and fold the other half of chicken breast over it. Seal the sides by tapping with the side of knife.

To prepare marinade:
Make a homogeneous mixture of ingredients No 8-12 and rub this mixture over prepared chicken breast and keep aside for 2hours.

To prepare accompaniments:
Boil carrots in salted water and when they are tender , remove
Blanch the french beans in salted water. Toss in butter with garlic and sprinkle with cumin for seasoning

To prepare rice:
Soak rice for 15-20 minutes. Prepare a stock with green part of leeks and fennel strains. Saute the white of chopped leeks in butter and add leek stock, rice and pine nuts. Simmer till almost all moisture evaporates. Put on dum for 10 minutes. Mix well.

To prepare Sauce:
Saute pureed onion in butter and ginger-garlic paste, tomato puree and cook till oil separates out. Correct the consistency.

Char-grill the breast of chicken. Place in the centre of plate. Place the carrots and arrange the sauted beans and pour sauce over the steak and garnish with a bunch of fried coriander leaves

Source:WomensEra

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Cream Chicken recipe in rich nuts paste of almond, cashew and watermelon seeds

Ingredients:

• 1 chicken (cut into 8 pieces)
• 150 gm water-melon seed, almond, cashew nut paste
• 50gm white onion paste
• 50 gm plain flour pooh (roasted maida)
• 200 gm fresh cream
• 250 gm white butter
• 500ml chicken stock
• 100gm mushroom sliced
• 100gm carrot
• 50 gm mint leaves chopped
• 1 tbsp white pepper
• 5 gm green cardamom powder
• 2tbsp ginger-garlic paste
• salt to taste

Preparation:

Take a heavy bottomed pan, heat butter and add ginger-garlic paste and onion paste. Saute for a while. Add chicken. Cook, put in cashew nut , almond and Water melon seed paste and chicken stock.Simmer it.Mix pooh with water and then strain. Add to chicken pot.

Now slowly put in cream, blanched mushroom and carrot. Flavour this with cardamom powder.

Serve hot. Garnish it with chopped mint leaves.

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Nattu Kozhi Curry Vindayi

Cooked with country chicken, lots of tomatoes, garlic, spices, cashew nuts, coconut milk and vinegar, the Pondicherry Vindayi tastes heavenly. Many Pondicherians feel the name "vindayi" has its origin in "vin d'ail", a French dish, meat cooked with wine.

Some say the Portuguese priests brought this Goan dish to this part of India. In fact, vinegar, a European condiment, is used intensively in Goan cuisine. And Goa is known for its vindalu. Vindayi and vindalu sound similar but the Pondichery vindayi tastes different.

Ingredients:

• Serves 6
• Cooking time 30 minutes
• Country chicken or mutton - 1 kg
• Onions - 5 big finely chopped
• Garlic - 2 big crushed
• Tomatoes - 7 big finely chopped
• Cumin seeds - 2 tbsp powdered
• Chilli powder - 1 heaped tbsp
• Cloves - 2
• Cinnamon - 1 small piece
• Bay leaf - Half a leaf
• Curcuma - 1 tsp
• Vinegar - 2 tbsp
• Gingili oil - 2 tbsp
• Cashew nuts - 8 ground to a fine paste
• Coconut - Half (extract the 1st, 2nd, 3rd milk)
• Salt to taste

Method:

• Grate half a coconut, put it in a mixer and run it with 100 ml of water. 
• Strain the liquid for the 1st milk. Keep aside.
• Repeat the operation for the second and third milk with 100 ml of water each time.
• In a deep frying pan, heat oil, add bay leaf, clove and cinnamon. 
• Let the spices splutter. Add onions, fry till golden, add garlic, cumin, chilli, curcuma and fry well. 
• Add tomato. Cook covered till the tomato is soft. 
• Add salt and then the chicken or mutton and fry till the gravy thickens.
• Add the second and third coconut milk. Cook on a low fire, till the meat is ready.
• Mix the cashew nut paste to the first milk and add it to the curry. 
• Add vinegar. Bring to a boil. The gravy should be thick. Turn off the stove.
• Serve piping hot with plain rice or ghee rice and Salade Pondichérienne.

Courtesy : The Hindu
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Indian Butter Chicken (Chicken Makhani)

Restaurtant style Indian Butter Chicken or Chicken Makhani / murg makani- मुर्ग़ मक्खनी chicken in a mildly spiced tomato sauce. The most famous Indian dish world wide. Butter chicken is usually served with naan, roti, parathas or steamed rice. Its gravy can be made as hot or mild as you like so it suits most palates.Re-create this rich, velvety, Indian restaurant favourite at home with the most simplest Butter Chicken recipe. You can also try adding Tandoori chicken pieces (instead of marinating)for a different flavour.

Ingredients:

• 1 medium Tomato
• 2 inch Cinammon Sticks
• 3 Green cardomom Pods (Crushed with rolling pin)
• 1/2 tsp Black pepper crushed
• 3 tbsp butter (unsalted)
• 1 tbsp oil
• 2 tsp Ginger finely chopped
• 2 tsp Garlic finely chopped
• 1 tsp salt
• 2 tbsp tomato puree
• 250g of butter (unsalted)
• 250g whipping cream
• 1 tbsp flaked almonds

Marinade:

• 1 kg Boneless chicken
• 450gm Yoghurt
• Juice of 1 lemon
• 1 1/2 tsp Garam masala
• 2 tsp Red chilli powder

Preparation:

1. Mix all of the items mentioned in marinade together.
2. Marinade for at least 4 - 5 hours, preferably overnight in the fridge.
3. If you like it a little spicier just add some more garam masala and chilli powder.
4. Chop the tomatoes and make it puree almost smooth in a blender.
5. Add 1 tsp butter to the saucepan
6. Place the tomato puree, Cinammon, cardomom and crushed black pepperin a saucepan.
7. simmer gently for 30 mins.
8. Cool slightly and then pass through a sieve to remove any seeds, etc
9. Heat the oil and gently fry the ginger and garlic for one minute
10. Add the marinated chicken and stir fry until the chicken is browned for around 10 minutes
11. Add the tomato puree and butter and cook for about 5 minutes
12. Add the sieved tomato sauce and bring to the boil, reduce heat and simmer for 10 minutes
13. Add the cream, mix well and continue to simmer until sauce is reduced, around 10-15 minutes
14. Transfer to a serving dish and sprinkle with flaked almonds
15. Serve with rice and naan bread.

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The Indian - Chicken Tikka

Tikka means pieces, chunks or bits. A very delicious dish in which pre-marinated pieces of chicken are grilled.It is traditionally baked skewers with small pieces of chicken, usually boneless, in a clay based oven called tandoor, after marinating in spices and yogurt.

It is typically eaten with a green coriander & tamarind chutney, served with onion rings and lemons. A very good appetizer dish

Ingredients

• 500g Boneless chicken/ chicken thigh,chicken breast - skinless and off the bone
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tbsp lemon juice or vinegar
• Salt, to taste
• 1/2 cup thick drained yoghurt
• 1 tsp red chilli powder /deghi mirch
• 1 tsp garam masala
• 3 tbsp oil
• a pinch of tandoori color (optional)
• a pinch of chat masala (optional)

Preparation

Wash and pat-dry the chicken. Press with a kitchen towel. Rub the chicken pieces with garlic, ginger paste, salt, chilli powder, garam masala, lemon juice and oiul. Leave aside for an hour.

Add beaten yogurt and tandoori colour, chat masala (optional). Refrigerate for 6 to 8 hours to marinate the chicken tikka.

Preheat the barbecue or grill and put the chicken pieces on the skewers. Baste with the marinade and cook under the grill or keep the skewers on a greased wire mesh of the barbecue.

Turm them 2-3 times for even browning. Brush with oil, remove from skewer when they are cooked. Sprinkle chat masala.

Serve hot with onion and chilli salad and mint chutney.

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Chicken 65

One of the most popular dishes in India.Its a punjabi dish. Serve wit plain rice, chappati or Naan

Ingredients:

1 Kg Chicken Boneless or with Bone(as you prefer)

Red Chilli powder 1 tsp

Black pepper powder 1/2 tsp

Salt to taste

2 Egg White

2 Tbsp Corn flour

2 Tbsp Refined Wheat Flour

1 cup Butter Milk

1 tbsp Ginger paste

1 tbsp Garlic paste

1/4 tsp Orange food color

2 tbsp Vegetable oil

1 1/2 tsp Lemon Juice

Oil for deep frying

Method:

Cut Chicken breast into small bite size pieces

To this add chilli powder, pepper powder and salt to taste

keep aside for 30 -45 mins. After 30-45 mins, take a deep bowl.

Mix all the ingredients below-

the chicken pieces,corn floyr, egg whites and refined flour/maida/all purpose flour.

In a deep skillet heat oil and when oil is hot, fry the chicken pieces until they are light brown on all sides.

Also,fry the chicken pieces in medium heat so that they are well done inside, instead of turning brown right away, if the heat is high. Remove from heat and keep aside.

Heat the two teaspoons of oil in a wide skillet and when oil is hot add garlic and ginger pastes and fry until it turns brown.Now lower the heat to medium low and add butter milk, food colour and salt to taste.

Now raise the heat to medium and cook till butter milk mixture comes to boil. Now add the fried chicken pieces and stir.

Raise the heat and cook, while stirring periodically until the liquid is evaporated and meat looks dry.

Remove the skillet from heat add lemon juice . Stir well.

Serve with dal and rice or have it with roti or Naan.

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Chicken Curry Andhra Style

Ingrdients:

1 chicken
2 1/2 tbsp ginger paste
2 1/2 tbsp garlic paste
1 1/2 tbsp green chilli paste
1 1/2 tbsp lime juice
100 gms refined flour
2 tbsp corn flour
1/4 tsp cooking soada
1 tbsp red chilli powder
1 tbsp pepper powder
1 tspmustard seeds
3 tbsp curry l eaves
salt to taste
oil for deep frying
pinch of tandoori colour

Method:

Clean and cut chicken into medium sized pieces
Marinate it in ginger garlic paste, soda, chilli powder, lime juice, pepper powder, green chilli paste and salt


for 30 minutes.
Cook chicken for 10 minutes till tender and completely dry
Make thick batter out of flour,corn flour,tandoori color, salt and water approx 1/2 cup.
Dip chcicken pieces in the batter and deep fry till light brown.
Drain off well and keep aside.
Heat 1 tbsp oil fry mustard seeds and curry leaves
Add fried chciken pieces to it.
Mix well.Add 1 tbsp water stir for a minute and serve hot.

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Shahi Chicken

Ingredients:

Chicken
4 tbsp; raisins and nut
2 tbsp garam masala
1 lime
1 tbsp. oil
pinch of chilli powder
salt
boiled potatoes
and egg to decorate

Method:

Stuff the chicken with raisins and nuts mixed with garam masala
squeeze the juice from the lime and mix it with oil, chilli powder and salt
Pour over the chicken and leave aside to marinate for an hour
Stitch the chicken and cook it in pre-heated oven 190 degree C for 1/2 hour or cook in a heavy bottomed pan
with little oil, sprinkling water.
Serve the chicken with butter
Decorate with potatoes and eggs.

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Tandoori Chicken

Ingredients:

Chicken skinned and cut into 4 pieces,
juice of 2 lemons,4 tsp.
salt
2 garlic cloves sliced
1 large onion sliced
1 tsp coriander
1/2 tsp red food colouring
1/2 tsp chilli powder
2 tsp fresh grated ginger
1 cup curd

Garnish:

lettuce leaves
1-2 tomatoes finely sliced
1/2 onion into rings
a few wedges of lemon

Method:

Make 3 deep cuts in each piece of the chicken
Rub the piece with lemon juice and salt
blend the remaining ingredients to paste
smear the masala well on each piece
Put the chicken in a baking dish lined with foil
roast in a moderate oven(180 degree C) for an hour
and roast for a further 15-20 minutes until the chicken piece are well browned.
Garnish and serve.

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