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Chicken Lollipops

Chicken wings are given shape of Lollipops. Nowadays these are easily available in the market.
Chicken Lollipops are marinated in chicken masala and ginger garlic paste; coated in a spicy red batter and deep-fried in oil. Serve hot as appetizer with salad.
Ingredients:
  • 10-12 Chicken Lollipops
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • Salt to taste
  • 1 tsp Chicken Masala
  • 1 tsp green chili paste
  • 1 tsp cilantro leaves paste
  • 1 tbsp lemon juice
  • 1 Egg
  • 2 tbsp Maida (or All Purpose Flour)
  • 2 tbsp Corn Flour
  • Salt to taste
  • ¼ tsp red food color
  • Cooking Oil for deep frying
Method:
  • Put all the chicken lollipops in a bowl.
  • Add ginger, garlic, cilantro leaves and green chili paste to the chicken. Mix well.
  • Add maida or all purpose flour, corn flour and chicken masala to the same. Break one egg into the bowl, add red food color, and salt to taste. Mix well.
  • Keep aside for 1 hour to marinate.
  • Heat some oil in a kadhai or wok on medium flame. Deep-fry chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil. Discard marinade.
  • Serve hot with salad as a appetizer
 
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Posted by on January 27, 2012 in Chicken Recipes, Non Vegetarian

 

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Chicken Chattinad

Chicken Chettinad is an authentic south Indian dish. You’ll find this listed in almost every South Indian restaurant menu. Traditionally, this dish is very spicy and oily and is cooked with some distinct ingredients such as poppy seeds, fennel seeds, coriander seeds along with tamarind.

I have modified the dish according to my own personal preferences. Chicken is cooked with freshly roasted and ground aromatic spices that give a very special aroma to the curry. Heat level of chicken is also adjusted according to my family’s requirements. It tastes great with parathas (Indian Flat bread).

Ingredients:

  • 1 pound chicken (you can use a whole chicken cut into small pieces or leg or thigh pieces)
  • 1 large onion sliced finely
  • 1 medium tomato chopped finely
  • 4-5 curry leaves
  • 1 tbsp lime juice
  • Salt to taste
  • ¼ cup fresh grated coconut
  • 2-3 tbsp cooking oil or ghee
  • Chopped coriander leaves to garnish

Chicken marinade:

  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder or Paprika
  • 2 green chilies finely chopped
  • ¼ tsp turmeric powder
  • 1 tbsp cooking oil
  • 1 tbsp lemon juice
  • 2 tbsp yogurt
  • ½ tsp salt

Spice mixture:

  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 aniseed stars
  • 2 dry red chilies
  • ½ ” piece of cinnamon
  • 2-3 green cardamom pods
  • 4-5 cloves
  • 8-10 peppercorns

Method:

  • Mix all the ingredients of the marinade with the chicken and keep aside for 2 hours.
  • Heat a heavy pan or skillet on a medium flame and roast the ingredients of spice mixture for 3-4 minutes (do not burn the spices). Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  • In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  • Add ginger garlic paste and fry for another 2-3 minutes.
  • Add the tomatoes and little salt; stir fry till tomato becomes pulpy.
  • Add the chicken and grated coconut, cover, and simmer till chicken is tender.
  • When the chicken is done add garam masala powder and lime juice; mix well and simmer for another 2 minutes. Turn off the flame and take out in a serving dish.
  • Garnish with coriander leaves and serve.
 
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Posted by on January 26, 2012 in Chicken Recipes, Non Vegetarian

 

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Chicken in Fried Onion Sauce

Fried onions give it a color and flavor which makes it special dish.

 

Ingredients:

  • 2 lb chicken
  • 2 medium onions chopped
  • 2 medium onions sliced thinly
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • 2 medium tomatoes finely chopped
  • 1 tbsp garam masala
  • 4 tbsp cooking oil

 

Method:

  • Cut chicken into serving pieces.
  • Put the chopped onions, ginger and garlic into the container of a food processor or blender. Blend until you have a paste.
  • Heat the oil in a large deep frying pan (preferably non-stick) over a medium flame. When hot, put in the sliced onions. Stir and fry the onions until they are a deep, reddish-brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put the onions in a plate and set aside.
  • After removing the fried onions add blended paste in the pan. Stir and fry the paste until it is brown. Now add the coriander, cumin, turmeric, red chili powder and chopped tomato. Put in 2 tbsp of the water, stir for about 3-4 minutes or until tomatoes become pulpy and sauce is formed.
  • Put in the chicken pieces and stir them around for a minute.
  • Pour in 2 cups of water and salt. Stir to mix and bring to a simmer. Cover, turn heat to low and cook for about 20 minutes or until chicken is close to tenderness.
  • Sprinkle in the garam masala and the fried onions. Mix, cook uncovered on medium heat for 7-8 minutes or untl the sauce reduces and thickens.
  • Serve with hot Tandoori roti or Nan and Salad.
 
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Posted by on January 26, 2012 in Chicken Recipes, Non Vegetarian

 

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Chicken with Capsicum

 

Chicken cooked with capsicum/green bell pepper makes an excellent dish, can be served as a side dish with Roti (Indian flat bread) and a dish with gravy.

Ingredients:

  • 1 pound chicken boneless cut into thin long pieces
  • 1 large sized green bell pepper / capsicum chopped into thin long pieces
  • 1 large onion sliced thinly
  • ½ tsp ajwain (carom seeds)
  • Salt to taste
  • 3 tbsp cooking oil

For Marination:

  • 1 tbsp ginger garlic paste
  • 1 tsp chicken tandoori masala (available at Indian Grocery Stores)
  • 1 tbsp oil
  • 1 tsp lemon juice
  • ½ tsp salt
  • 1 tbsp maida (white Flour)

Method:

  • Marinate the chicken for about an hour.
  • Heat the oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, add carom seeds and onion; fry a little.
  • Stir in chicken pieces without marinade, and sear for 5-6 minutes. Now add marinade and cook for another 5-6 minutes.
  • Cover and simmer on low heat until the chicken is fork tender.
  • Add sliced capsicum and cook uncovered on medium heat, for another 1-2 minutes or until the oil separates from the gravy and capsicum is just done. This dish should have almost no gravy, just a coating sauce. If it is too dry, add 1/4 cup of water and mix well.
  • Turn off the heat and spoon the Chicken Capsicum onto a serving platter.
  • Sprinkle the lemon juice and garnish with fried onions.
  • Serve with Roti or Paratha as a side dish.
 
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Posted by on January 25, 2012 in Chicken Recipes, Non Vegetarian

 

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Murg Methi Malai

This is a wonderfully simple dish; the delicious gravy is made from yogurt, cream, fried onions and fragrant Kasuri Methi (dried Fenugreek leaves).

 

Ingredients:

  • 1 pound Chicken
  • 1 Bay leaf
  • ¼ cup fried Onions
  • ½ cup Yogurt
  • 1 tbsp Ginger Garlic paste
  • 1 tsp Chicken Tandoori Masala (available in Indian Grocery Store)
  • 1 tsp Maida (All Purpose Flour)
  • ½ tsp Black Pepper powder
  • 1 tbsp Lemon juice
  • 1 tbsp Kasuri Methi
  • 2 tbsp Malai (or heavy cream)
  • ½ cup Milk
  • 3 tbsp Cooking oil
  • Salt to taste
  • 1 boiled Egg to garnish
  • 1 tbsp Butter

 

Method:

  • Cut the chicken into serving pieces.
  • In a bowl mix yogurt, ginger garlic paste, black pepper powder, lemon juice, 1 tbsp oil and ½ tsp salt. Marinate the chicken in this yogurt mix for at least an hour.
  • Heat 2 tbsp of oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, stir in only chicken pieces, without its marinade, and sear it for 3-4 minutes. Add marinade, chicken tandoori masala, crushed fried onions, crushed Kasuri Methi and maida, and cook for 5-6 minutes.
  • Add ½ cup milk. Cover and simmer on low heat until the chicken is fork tender.
  • Add dried crushed fenugreek leaves, and simmer on low heat for another 3-4 minutes or until the oil separates from the gravy. Taste and adjust the salt in gravy.
  • Now churn the malai and add to the curry. Mix it well.
  • Garnish with fried onions, butter and boiled egg.
  • Serve with Roti or hot white Rice.

 


Do You Know?

How to Handle Fresh Chicken Safely: Fresh Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Make the grocery your last stop before going home. At home, immediately place chicken in a refrigerator that maintains 40 °F. Use it within 1 or 2 days, or freeze it at 0 °F. If kept frozen continuously, it will be safe indefinitely.

 
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Posted by on January 25, 2012 in Chicken Recipes, Non Vegetarian

 

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Shahi Chicken Korma

Chicken is cooked in a rich sauce of onions, yogurt and nuts.

It could be served with Baghara Chaawal (Fried Rice) or Stir fried Indian Flatbread and a vegetable.

Ingredients:

  • 2 pounds chicken cut into 2 inch pieces washed and drained
  • 2 cups plain yogurt
  • 10 raw almond powdered
  • ¼ cup heavy cream

Onion Masala:

  • ¼ cup vegetable oil
  • 1 tsp cumin seeds
  • 1 cup finely chopped onions
  • 3-4 garlic cloves
  • 1 inch ginger

Nuts Mix:

  • ¼ cup raw cashew
  • 1 tbsp white poppy seeds
  • 1 tbsp desiccated unsweetened coconut
  • 1 tbsp whole fennel seeds
  • 1 bay leaf
  • ¼ tsp carom seeds

Dry Spice Powder:

  • 1 tsp ground coriander seeds
  • ½ tsp ground cumin seeds
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 tsp red chili powder (or paprika)
  • Pinch of saffron

Whole Garam Masala:

  • 1 whole brown cardamom
  • 2-3 cloves
  • 1 inch cinnamon stick

Method:

  • Prepare yogurt: Line a fine mesh sieve with two layers of cheese cloth and place over a bowl. Pour in the yogurt, cover, and refrigerate overnight.
  • Prepare marinade:
    • Onion Masala: Warm the oil in a non stick skillet over medium high heat and add the cumin seeds, then after few seconds, the chopped onions, garlic, and ginger. Sauté for about 5 minutes until the onions are lightly brown. Lift them out of the oil, leaving as much oil behind as possible, and put them in a food processor or a blender.
    • Nuts Mix: Warm a small frying pan over medium heat and add the cashews, Poppy seeds, coconut, fennel seeds, bay leaf and carom seeds. Toast for a few minutes until they change color and smell roasted. Transfer to a clean spice grinder and powder finely. Add this powder to the food processor
    • Yogurt: Scrap the strained thickened yogurt into the food processor as well.
    • Dry Spice Powder: Add the ground coriander, ground cumin, garam masala powder, salt, saffron and red pepper powder (paprika), to the food processor.
    • Mince well all the ingredients, and then transfer to a large mixing bowl.
  • Marinate Chicken:
    • Put cubed chicken in the mixing bowl and coat well.
    • Marinate for 2-3 hours in the refrigerator.
  • Cook Chicken: Warm left over oil in the nonstick skillet over medium high heat.
    • Add the whole cardamom, clove, and cinnamon.
    • Pour in the chicken pieces without its marinade and stir fry continuously for 10 minutes. By this time the moisture should have evaporated and the oil should be floating on the top.
    • Stir in marinade, reduce the heat to low and cook for 10-12 minutes. Boil off the excess liquid if any. The sauce should be very thick at the end of the cooking time.
    • Cool for 5 minutes. Powder the almonds in a clean coffee grinder and mix them into the chicken curry along with the heavy cream.
  • Garnish with chopped fresh coriander leaves.
  • Serve with Baghara Chaawal (fried rice) or crispy Ande Ka Parantha and Baghara Baingan or any other green vegetable.

Do You Know?

Mughlai cuisine is a style of cookery developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi, Kashmir, and Lucknow in Uttar Pradesh.

The cuisine is strongly influenced by Persian and Turkish cuisines of Central Asia. The food served in the vast majority of Indian restaurants in the Western hemisphere draws inspiration from Mughlai cuisine.

 
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Posted by on January 25, 2012 in Chicken Recipes, Non Vegetarian

 

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Hare Dhaniye Wala Murg (Cilantro Chicken)

Chicken cooked in sauce of fried onions and tomato with lots of fresh green Cilantro (coriander leaves).

Ingredients:

  • 5 skinless boneless chicken thighs, each cut into 6 pieces, washed, dried

For the Marinade:

  • 1tbsp vegetable oil
  • 1 tsp chicken Tandoori Masala (available in Indian Grocery Stores)
  • 1 tbsp lemon juice
  • ¼ cup plain yogurt
  • Salt to taste

For the Gravy:

  • 3 tbsp vegetable oil
  • ½ tsp cumin seeds
  • 2 medium onions thinly sliced
  • 1 tsp garlic grated
  • 1 tsp ginger grated
  • ½ cup diced tomatoes
  • 2 green chilies chopped finely
  • 1 tbsp ground coriander seeds
  • ½ tsp ground cumin seeds
  • ½ tsp red chili powder/cayenne
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • Salt to taste
  • 1 cup packed fresh coriander leaves and upper tender stems – chopped, washed and drained

Method:

  • In a mixing bowl mix all ingredients of marinade well. Now toss in the chicken and coat well. Refrigerate for at least 1 hour.
  • To cook, warm oil in a non stick skillet over medium to high heat and add the cumin seeds. After a few seconds, add the onions. Sauté for about 4-5 minutes, until onions are golden. Add grated ginger, grated garlic, green chilies chopped, diced tomatoes and all dry spices (without garam masala powder) and salt; cook on low heat for 5-6 minutes or until the oil separates from the gravy.
  • Stir in the chicken and its marinade. Cover, and cook at medium low for 30 minutes or until chicken is tender, stirring occasionally. Add little water if required.
  • Fold in the chopped coriander leaves and garam masala powder. Simmer for 2-3 minutes.
  • Serve hot with Boiled Rice or Roti, Sabji and Raita of your choice.
 
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Posted by on January 25, 2012 in Non Vegetarian

 

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