chicken royal

                           Chicken royal

              Description

Main ingredients-chicken

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 45-50 minutes

Preparation time- 15-20 minutes

Level of cooking- medium

Servings- 5-6

Course- main course

             Ingredients

• Chicken- 1 kg
• Ghee- 3 tbsp 
• Onion,sliced- 4-5 
• Yogurt- 100 gms
• Small Cardamom- 6
• Large Cardamom- 2 
• Cloves- 3 
• Cinnamon- 1 small
• Star anise- 1
• Bay leaf- 2
• Green chilli paste- 1 tsp
• Garlic Paste- 1 tbsp 
• Ginger Paste- 1 tbsp
• Turmeric powder- 1 tsp
• Red chili Powder- 1/2 tsp
• garam masala powder- 1/2 tsp
• Chicken Stock- 600 ml 
• Salt- to taste 
• Nutmeg (Jaiphal),grated- 1/2 
• Coriander leaves for garnishing 

                  Method

Heat ghee in a pan.Add bay leaf and fry for 30 seconds.Add onions, green cardamom, large cardamom, cloves,star anise and cinnamon.Fry over medium heat till onions becomes translucent.Add garlic paste, ginger paste and green chilli paste.Stir for 30 seconds.Add coriander, turmeric,garam masala and red chilli powder and stir.cook till the masala leaves the oil.Then add 120 ml of chicken stock and salt and stir well.Take it to a boil.Reduce the heat and let it simmer.Stir it continously.Remove pan from heat.Mix the yoghurt.Return pan to heat and stir till the liquid evaporates.Add 480 ml of chicken stock.Take it to a boil.Reduce heat.Cover it and let it simmer.Stir occasionally.Add grated nutmeg and stir it well.Cover and let it simmer over very low heat till the gravy becomes thick sauce.Remove it from the heat.Garnish it with coriander leaves.

                         Serve with chapati or naan or tandoori roti or fried rice.

              

Chicken kali mirch

                          Chicken kali mirch

               Description

Cuisine- pakistani

Nutrition facts- calorie,carbohydrates,fat,protein and fibres.

Main ingredients- Black pepper powder(kali mirch)

Cooking time- 30-40 minutes

Preparation time- 10-15 minutes

Servings- 4-5

Level of cooking- medium

Course- starter

            Ingredients

• Chicken- 800 gms
• Curd-1 cup
• Ginger garlic- 2 tsp
• Green chilli paste- 1 tsp
• Garam masala- 1/2 tsp
• Cumin seeds(Jeera)- 1/2 tsp
• Coriander powder- 1 tsp
• Turmeric powder- 1 tsp 
• Kali mirch powder(black pepper)- 1/4 tsp
• Kasoori methi- 1/2 tsp
• Butter- 2 tsp 
• Lemon- 1
• salt- to taste

             Method

First marinate chicken in curd for 1 hour.

Melt butter in kadhai, put jeera and fry for some time then put coriander powder, kasoori methi, garam masala.Put half cup of water.Now put ginger, garlic and turmeric powder green chillies paste fry till it becomes little brown and then put marinated chicken,half cup of water and salt.Cook the chicken till it becomes dry.While serving add lemon juice onto it or cut lemon and put on plates.

                           Serve hot with chutney,

Chicken afghani

                             Chicken afghani

                    Description

Cuisine- afghani

Nutrition facts- calorie,carbohydrates,fat,fibres,protein.

Main ingredients- boneless chicken

Coking time- 30-35 minutes

Preparation time- 10-15 minutes

Servings- 2

Level of cooking-medium

Course- starter

                  Ingredients

• Chicken, boneless- 1/2 kg
• Ginger Garlic Paste- 2 tbsps
• Green chilli,paste-3
• Curd- 1 cup
• Black pepper, crushed (kali mirch)- 1 tsp
• Salt- to taste
• Lemon juice- 2 tsp

                  Method

Mix all the ingredients of the marinate together very well in a bowl.Clean the chicken and remove it of any fat that is seen.Now with a sharp knife, make random slits all over it.Cover the chicken very well with the marinate mixture and keep in a tightly covered bowl to refrigerate.Refrigerate the chicken overnight before cooking.Once this is done, you should remove the chicken from the marinate and grill for ten minutes on each side or till it cooked well.Remember not to let the chicken char.

                Sprinkle chat masala powder, lemon juice and serve hot.

Chicken korma

                         Chicken korma

                 Description

Cuisine- Punjab

Main ingredients- Boneless chicken
Nutrition facts- calorie,carbohydrates,protein,fat,fibres
Cooking time- 40-50 minutes
Preparation time- 10-15 minutes
Servings- 4
Level of cooking- medium

Course- main course

                Ingredients

• Chicken- 1/2 kg
• Oil- 1 cup
• Ghee- 2-3 tsp
• Jeera- 2 tsp
• Cardamoms- 8-10
• Cloves- 6-7
• Garlic paste- 2 tbsp
• Coriander powder- 1 tbsp
• Black pepper powder- 1/2 tsp
• Lemom juice- 1
• Cinnamom- 2 medium
• Bay leaf- 2
• Chili- 1 tbsp
• Salt- to taste- 1 tbsp
• Ginger paste- 1 tsp
• Yogurt- 1 cup
• Coriander leaves- 1 tbsp for garnishing
• Onions, sliced and fried (puree this with the yogurt)- 2 
• Garam masala- 1 tsp
• A few strands of saffron, mixed in 3 tsp of water

                Method

Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour

Heat the oil into the pan, then put a dollop of ghee.Put bay leaves, cardamom, cinnamon, cloves, garlic and fry the mix properly. Then add the marinated chicken and let it cook for about 2-3 minutes. Keep stirring it. 

Once it becomes brown, add coriander and chili powder. Add salt to taste.Add ginger paste, mixture of fried onions and yoghurt, let it cook for a minute.Then put garam masala and saffron for flavor.If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the chicken. Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.Keep stirring occasionally.Garnish it with coriander leaves.

                             Serve hot with rice or tandoori roti.

Chicken chilli

                              Chilli chicken

         Description

Cuisine- china

Main ingredients- green chillies,boneless chicken

Nutrition facts- calorie,carbohydrates,protein,fat,fibres.

Cooking time- 15-20 minutes

Preparation time- 15-20 minutes

Servings- 4

Level of cooking- medium

Course- starter

       Ingredients

• Boneless chicken- 500 grams
• Green chillies,chopped- 6-8
• Cornflour/ corn starch- 2 1/2 tbsps
• Salt- to taste
• Black peppercorns,crushed- 1/2 tsp
• Egg- 1
• Soya sauce- 2 tbsps
• Oil plus to deep fry- 1 tbsps
• Ginger-garlic paste- 1 tsp
• Ajinomoto- a pinch
• Tomato ketchup- 2 tbsps
• Garlic,chopped- 6-8 cloves
• Onions- 2 medium
• Green capsicums,seeded thick strips- 2 medium
• Red chilli sauce- 2 tbsps
• Chicken stock- 1 cup
• Vinegar- 2 tbsps

        Method

Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, 1 tsp of ginger garlic paste,egg and mix. Add a little soya sauce and mix.Marinate for 20 minutes. Heat sufficient oil in a pan and deep fry the chicken pieces till golden. Take care not to overcook. Drain and set aside.

Heat oil in another pan. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce,tomato ketchup and stir. Add a little chicken stock and bring the mixture to a boil. Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss.Add ajinomoto. Add blended cornflour and mix. Add salt and cook for a minute. Add vinegar and stir. The starter is ready. If you want gravy add some more stock and let it come to a boil. 

                    Serve hot with noodles or plain rice or chapatis.