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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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