This is a very quick and easy recipe that can be made in just 10 minutes. You can pair it with dal chawal, parathas, dosas as a side dish or even enjoy it as a snack by itself. Spice level can be adjusted to your liking.
Ingredients:
Boneless chicken - 250 gms or as needed
Sambar powder - 1 tbsp
Salt - to taste
Turmeric powder 1/2 tsp
Onions - 3 medium
Garlic cloves - 7 or 8
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Roasted sesame seeds and peanut powder - 1 tsp
Coriander leaves - handful
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Dry red chillies - 2
Oil - 2 to 3 tbsps
Method:
1. Marinate the chicken cubes with little salt, turmeric and 1 tbsp of sambar powder,
2. In a pan heat oil and add the mustard seeds.
3. When they crackle add the dry red chilies and curry leaves.
4. Next add the onion cubes and saute them a bit until they change colour.
5. Tip in the marinated chicken and saute it.
6. Cover and cook on medium flame for 5 minutes.
7. Stir it intermittently and cook on low flame for 5 mote minutes.
8. Finally add some garam masala powder, roasted peanut and sesame seed powder and coriander leaves,
9. Serve it as a side dish with dal chawal, pulao, lemon rice, parathas or dosas. You can even enjoy it as a snack by itself.
Chicken 65 is a popular dish of South India. Itwas created by Chennai's famous chef A M Buhari at his Buhari Hotel There are many stories as to how this chicken preparation got its name.
This is a great party dish. Make and enjoy it with your family and friends.
What is Chicken 65 ?
Chicken 65is a spicy chicken preparation from South India. It is a fried chicken which is well marinated in a bright red sauce made with yogurt and chilli powder and spices. It is usually served with onions and lemons wedges. This Indian chicken dish is traditionally eaten hot, as a starter, aperitif or snack.
How did the dish get its name ?
Some say that the chicken was cut into 65 pieces and hence it was called by this name. While some believe that 65 ingredients were used to prepare this dish and that's how it was named. But the Buhari Hotel version says they called it Chicken 65 because it was first created in the year 1965 which sounds acceptable.
Do you need to serve any sauce with Chicken 65 ?
No, you do not need any sauceto serve with this snack as it is well marinated with many spices and is very delicious by itself.
Information Source - Google
Ingredients:
Chicken ..... 250 gms (with bones cut into small pieces)
Egg ............. 1
APF / maida ........ 1 tbsp
Corn flour (corn starch) ... 1 tbsp
Yogurt ....................... 1or 2 tbsps
Ginger garlic paste....... 1 tbsp
Turmeric powder ......... 1/2 tsp
Garam Masala ............ 1/2 tsp
Red food colour ......... 1 pinch
Red chilli powder ....... 1/2 tsp (add more if you like)
Kashmiri chilli powder ... 1/2 tsp
Salt ..................... to taste
For tempering:
Curry leaves ......... handful
Slit green chillies ... 5-6
Ginger julienes ...... from 1 inch piece
Lemon juice .......... 1 tbsp
Oil ... as needed to fry
Method:
1. In a large bowl marinate the chicken with the ingredients from the first list. Cover and set them aside in the refrigerator for few hours or overnight.
2. In a pan heat sufficient oil and deep fry the chicken pieces on medium flame turning them intermittently so that they get fried evenly and get cooked well.
3. It takes about 8-10 minutes depending on the size of the pieces. Boneless chicken takes less time.
4. Remove them on an absorbant paper towel.
5. Heat a tbsp of oil in a pan and lightly saute the ginger, curry leaves and green chillies.
6. Tip in the fried chicken pieces and toss them well.
7. Squeeze some lemon juice on them.
8. Serve them immediately with some onion slices and lemon wedges in a platter.
Hazari Chicken Tikka is one of he best among the variety of tikkas that I have ever tasted. It is our family favourite. These soft and succulent tikkas soaked in the creamy marinade for hours, skewered together in bamboo sticks and then baked to perfection are surely going to win your hearts too.
Traditionally they are made in a tandoor. But when we don't have that option we can always bake them in the oven. Finally the charred look can be done on the direct flame holding the skewer above the flame.
Ingredients:
Boneless chicken .... 250 gms (preferably leg and thigh portion)
Egg ........................ 1
Green chilli paste ... 1 tsp
Mustard oil ............ 1 + 1 tbsps
Cheese .................. 2 tbsps
Cream .................... 2 tbsps
Ginger paste ........... 1 tsp
Garlic paste ............ 1 tsp
Gram flour / besan ... 1 tbsp
Garam masala powder ... 1/2 tsp
Salt ............................. 1/2 tsp
Lemon ................... to squeeze on top
Chaat masala powder ... 1/2 tsp to sprinkle on top (optional)
Bamboo skewers ........... 2-3 as needed (soaked in water for 2-3 hours)
Method:
1. Soak the bamboo skewers in water for a 2-3 hours. This prevents them from burning in the oven .
2. Clean and cut the chicken pieces into big cubes for tikkas. Leg and thigh portion works better in tikkas.
3. Marinate them with egg, green chilli paste, grated cheese, cream, ginger and garlic pastes, garam masala powder,besan, salt and 1 tbsp of mustard oil . You may use any oil but mustard oil gives a better taste. Keep it refrigerated for minimum 4-5 hours or more.
4. Now take the soaked bamboo sticks and insert the marinated chicken pieces into them. If some marinade is left keep it for coating the chicken again while baking.
5. Place them in a baking tray lined with foil paper brushed with little oil.
6. Bake the chicken at 200 C for about 25 to 30 minutes turning the side once or twice. While turning the side spoon the remaining marinade on top and also some mustard oil.
7. Once the chicken is done remove from the oven. Roast it directly on the gas flame to give the charred look.
8. If you like chaat masala flavour you can sprinkle a little and squeeze some lemon juice over the pieces before serving.
9. Serve hot.
Notes:
1. Boneless leg and thigh pieces are better for tikkas
2. Mustard oil should preferably be used for this recipe. It gives the best results.
3. Besan can be replaced with little corn flour / corn starch also.
4. Baking time may vary a little depending on the sizeof the oven and the chicken pieces. Keep a check on that.
Chicken khichda is a very healthy one pot meal made with chicken, dal and rice cooked together with aromatic spices. This dish is cooked in many regions with a little variation according to their own taste. Hyderabadi chicken khichda is a bit spicier and broken wheat also is added to it while the Bangla Deshi Khichda has adapted Bengali flavours.
In this recipe I have used only yellow moong dal as it is lighter on the stomach. I have adjusted the ingredients to our liking. You can also take a mixture of assorted dals handful of each. Chicken also can be replaced with mutton.
Ingredients:
Chicken ........ 200 gms (I used boneless)
Rice .............1 cup
Moong dal ... 1/2 cup
Cumin seeds .. 1/2 tsp
Pepper corns .... 6-7
Bay leaves ...... 1
Cinnamon stick .. 1" piece
Cloves ............. 4-5
Onions .......... 1 cup
Tomatoes ..... 1
Ginger paste .. 1 tsp
garlic paste ... 1 tsp
Green chillies .. 1-2
Coriander leaves .. handful
Mint leaves .... few
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ........ 1/2 tsp
Red chilli powder .. 1/4 tsp
Salt ................ to taste
Desi ghee ............. 2 -3 tbsps
Oil ....................... 1/4 cup to fry the onions for garnishing.
Method:
Wash the chicken and cut into tiny pieces.
Soak the rice and dal together for at least one hour.
In a pressure cooker heat 2 tbsps desi ghee or oil. Drop in the whole spices mentioned in the list.
When they give out an aroma add 1/2 cup the sliced onions. (save the remaining to deep fry for garnishing) and the ginger garlic paste.
Saute a bit. Add the tomato pieces and green chillies.
After the Tomato is soft tip in the chicken pieces.
Add the salt and spice powders.
Saute until the spices are well blended with the chicken.
Now add the soaked rice and dal.
Add 3 cups of water.. Adjust the salt. Add the mint and coriander leaves.
Close the pressure cooker and cook for 3 whistles and reduce the heat.
After 1/2 a minute close the gas. Allow the pressure cooker to cool down.
Meanwhile heat the oil in a kadai and fry the remaining onions to golden brown colour.
Remove them and set aside for garnishing.
Open the cooker and stir carefully. At this stage you can add a spoonful of ghee and mix or you can add it in the plates individually while serving.
Garnish with coriander leaves, crispy fried onions and a spoonful of ghee and serve immediately.
Amritsari methi malai murgh is a rich and creamy chicken dish with the flavours of kasoori methi and spices. It goes well with naans, tandoori and roomali rotis.
Marinate the chicken pieces with ginger garlic paste, yogurt, salt and half quantity of the spice powders mentioned in the list. Save the rest for later use.
Set it aside for at least one hour or more preferably in a refrigerator.
Blanch the tomatoes. Peel the skin and grind them with the onion and green chillies.
In a pan heat 2 tbsps of ghee or oil and add the remaining spice powders. Reduce the flame or else they will burn.
Add a little water. Stir the spices.
Now tip in the marinated chicken pieces. Stir fry them.
Simmer to cook in their own juices stirring a couple of times.
In a separate pan heat the remaining oil and add the blended paste. Add salt and kasoori methi.
Saute until the oil separates.
When the chicken pieces are almost done add them to the gravy pan. Add some coriander leaves.
Stir to mix and add little water if you need a little gravy. Check the salt.
Finally stir in the cream.
Mix immediately. Give a boil or two and remove from the gas.
