Chicken is the most common item of non-vegetarians. Yere are some recipes that give more taste to Chicken items....
GARLIC CHICKEN
Ingredients:
1 lb chicken drumsticks
1 cup plain yogurt
4 green chilies
1 medium sized onion (finely chopped)
1 small root of ginger
3 cloves garlic
Salt and black pepper to taste
4 tbsp oil
Cilantro for garnishing
Method:
Blend green chilies, ginger, garlic, and black pepper to a fine paste.
Add yogurt to this mix.
Marinate chicken drumsticks with the above mix and leave it for an hour.
In a non-stick pan, heat enough oil and let onions fry until brown.
Add chicken drumsticks to the onions and fry them until done.
Add some salt to taste and garnish with cilantro.
GINGER CHICKEN
Ingredients:
1 lb chicken drumsticks
1 cup plain yogurt
4 green chilies
1 medium sized onion (finely chopped)
1 small root of ginger
3 cloves garlic
Salt and black pepper to taste
4 tbsp oil
Coriander leaves for garnishing
Method:
Blend green chilies, ginger, garlic, and black pepper to a fine paste.
Add yogurt to this mix.
Marinate chicken drumsticks with the above mix and leave it for an hour.
In a non-stick pan, heat enough oil and let onions fry until brown.
Add chicken drumsticks to the onions and fry them until done.
Add some salt to taste and garnish with coriander leaves.
GONGOORA CHICKEN
Ingredients:
500g chicken
50g onions, chopped
25g green chilies
Salt to taste
75g oil
2 tsp khus khus seeds powder
5g garam masala
2 tsp cumin seeds
2 tsp coriander seeds
20 small bunches of gongura leaves
2 tsp ginger-garlic paste
1 tsp chili powder
Cilantro for garnishing
Method:
Cut the chicken into small pieces.
Heat oil in a pan, fry onions until golden brown. Add ginger-garlic paste, chili powder and fry for some more time.
Add chicken pieces, salt and cook 15 minutes. While it is cooking, add khus khus powder, garam masala, cumin seeds and coriander seeds.
Fry green chilies and gongura leaves in a separate pan and make a thick paste in a blender.
Add this paste to the chicken pieces and cook for another 10 minutes.
Garnish with cilantro leaves.
GREEN CHICKEN
Ingredients:
2 lb chicken
3 tomatoes (finely chopped)
2 onions (finely chopped)
1/4 inch long chopped ginger
1 bunch cilantro leaves, chopped
1 tsp red chili powder
5 cinnamon cloves
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp garam masala (optional)
Salt to taste
3 tbsp vegetable oil or butter
Method:
Clean the chicken and cut them into pieces
Heat oil in a large deep non-stick pan and add onions.
Add cinnamon, ginger, powders and fry them until onions turn golden brown.
Make paste of cilantro and red chili powder in blender using water.
Add paste to onions-spices mixture and fry for a couple of minutes.
Add chopped tomatoes & salt to the paste and cook on high heat for 3-4 minutes (till tomatoes are kind of mushy).
Add chicken pieces and a glass of water and bring to boil (takes about a minute or two).
Once boiling takes place, turn down the heat to low, and let it cook for about 40 minutes. Stir occasionally.
Serve hot with parathas or plain rice.
PALAK CHICKEN
Ingredients:
500g chicken
2 bay leaves
100g butter
4g cinnamon
3g methi (fenugreek) powder
60g garlic paste
40g ginger paste
10g finely chopped ginger
3g bajra powder
60g vegetable oil
200g onions paste
100g chili powder
100g palak, ground and made into puree
180g tomatoes
3g white pepper powder
40g water
Salt to taste
Method:
Heat oil in a pan, add bay leaves, cinnamon and make them splutter. Then add ginger-garlic paste, onion paste, methi and chili powders, and tomatoes. Fry for sometime.
Also add palak puree, water, bajra powder and cook for another 10-15 minutes.
Heat butter in a separate bowl, add chicken pieces and fry until they turn golden brown.
Place chicken pieces in palak mixture, add salt, white pepper powder and cook them until they are done.
PEPPER CHICKEN
Ingredients:
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely chopped
Salt to taste
Oil for frying
Method:
Clean the chicken and cut into small pieces
In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.
Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.
Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapathis or parathas.
Hope these recipes would be liked by all!!!!
Try these recipes and have good time... Have Fun...