Tag Archives: Chicken

Tandoori Chicken

Ingredients:

1 Chicken ( cut into eight parts) or a mixture of chicken parts (breast, drumsticks)

Remove the skin and make cuts/slits (2 or 3) on the pieces

Marinade:

1 Cup Yoghurt

2 tblspoon ginger garlic paste

1.5 tblspoon Olive oil

2 tblspoon Red Chilli Paste (see my recipe for Red Chilli Paste)

3 tblspoon Tandoori Masala Powder (see my recipe)

1 tsp salt

Mix the above and apply to chicken. Make sure to insert the marinade into the cuts/slits. Cover and keep the marinated chicken in the refrigerator overnight or at least eight hours.

Remove from refrigerator, mix the chicken well and place the chicken on a tray. Apply a little oil on the chicken pieces or spray with Canola or any other vegetable oil. Preheat the oven at 250 degrees fan bake and bake for 25 minutes. Remove, apply the remaining marinade to the chicken, turn over and bake for 10 minutes.

Cut an onion into rings, add a little of the marinade to the rings. Place the onions rings on a tray and place in oven and bake it along with the chicken, when you turn over the chicken.

Remove the chicken and the onions. Keep onions aside for Garnish.

Change the oven setting from Fan Bake to Fan Grill. Apply little oil to the chicken and place the chicken under the grill for 5 to 7 minutes. Check and see that it does not burn. Remove and turn over the chicken and place it back under the grill for another 5 minutes.

Remove- Tandoori chicken is ready.

Serve with baked onions rings, lemon/lime wedges or pieces, coriander leaves. You can serve with mint chutney or tamarind chutney.

 

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Tandoori Masala Powder

1 tblspoon Pepper Corns

3 tblspoon Cumin Seeds

4 tblspoon Coriander Seeds

1 tblspoon Fenugreek Seeds

1 tblspoon Green Cardamom Seeds

1 tblspoon Black Cardamon

2 pieces Turmeric

1 tblspoon cloves

3 piece cinnamon

1 tablespoon mace

All the above to be dry roasted and dry ground along with the below powders

¾ tblspoon Nutmeg Powder

1 tblspoon Garlic Powder

1 tblspoon Ginger Powder

1 tsp salt

After the spices are ground, allow to cool. Then store in airtight container or ziplock bag. Use as required.

Chicken Lollipop or Drums of Heaven

 

Ingredients:

15 Chicken Wings ( cut them at the joints to separate into three parts- throw away the tip of the wing)

Remove thin bone from the part that has a thin and thick bone. Pull the flesh to one the end of the thick bone, to form lollipops. The other part of the wing, pull the flesh to one end of the bone.

Marinade:

1 spoon of Red Chilli paste (see Recipe)

1 tsp of Soy Sauce

8 cloves Garlic and 1 small piece ginger (paste)

1 tsp pepper powder

1 tsp vinegar

1 tsp salt

Marinate the lollipops with the above marinade for an hour.

Batter:

1 cup Cornflour

1 cup Standard Flour or Maida

1 egg

3 tblsp oil

1 spoon Red Chilli Paste

1 tsp salt

Add Sufficient water to form thick batter of pouring consistency. Keep aside for half hour

 

Frying

Heat sufficient oil in a deep pan. Dip the lollipops in the batter and drop them in the hot oil. Do not crowd them. Fry in batches on medium heat. Keep turning them so that they are fried on all sides. Remove onto paper towels to absorb the oil.

Serve with Schezwan Sauce (see recipe). Garnish with chopped onions leeks and lemon wedges. Cover the tips with pieces of Aluminium Foil. This is only for presentation.

Marathi Chicken

Marathi Chicken

Ingredients:

1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.

15 Red Chillies

1 Pod Garlic

2 inch piece Ginger

2 Heaped Tsp Cummin Seeds

1 Tsp Pepper

1 Heaped Tsp Kuskus

3 med pieces Cinnamon

10 cloves

Soak the above in half cup of vinegar overnight or 6 hours.

Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.

Other ingredients:

3 Onions sliced

1 chopped tomato

4 green chillies (split into two)

A handful of raisins

Half cup tomato Ketchup

A bunch of coriander leaves (chopped)

Salt to taste

Method:

Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.

Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.

Add tomato ketchup and coriander leaves and remove from stove. Serve hot

Chicken Sukka ( Mangalorean)

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Chicken Sukka (Mangalorean)

1 Kg Whole Chicken (small sized)

Ingredients:

12 Dry Red Chillies

4 Seeds Garlic

½ tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

All the above ingredients to be ground fine in water.

1 Onion Chopped

15 Curry Leaves

1/3 to 1/2 scraped Coconut

A little garam masala (1/2  tsp)

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Chopped coriander leaves few stalks.

Method:

Cut chicken into small pieces, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder. Don’t add water or a little water if required.

Grind and remove the masala and reserve the masala water.

Heat a tablespoon oil in a pan and fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.

Heat two tablespoons oil and fry the chopped onion. When brown add the curry leaves and fry for a minute. Add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken pieces and fry till they are coated with the masala. Now add the boiled meat water, vinegar and allow to cook till the meat is nearly dry.

Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add garam masala and finally add chopped coriander leaves. Mix and remove from flame.

 

 

Chicken Ghee (Clarified Butter) Roast

Ghee Roast

Chicken Ghee (Clarified Butter) Roast

1.5 Kg Chicken

Ingredients:

Marinade:

1cup curds

1.5 tsp turmeric powder

1 lime ( Juice)

Salt to taste (1.5 tsp)

Masala:

15 Kashmiri Chillies

8 Red Chillies

15 Pepper Corns

1.5 tsp cumin seeds

3 tsp Coriander seed

1 tsp Fenugreek seeds

15 flakes garlic

1 lemon sized tamarind soaked in water

1 cup Ghee

3 tsp sugar

Three sprigs curry leaves

3 tbls chopped coriander

Method:

Cut the chicken into medium pieces and marinate in the marinade ingredients overnight or at least 6 hours in refrigerator.

Dry roast the chillies, pepper, coriander, cumin, fenugreek and then grind all the ingredients to a fine paste using little water.  Keep the masala water.

Heat half of the ghee in a pan and add the marinated chicken pieces and fry till almost cooked. Remove the pieces and water.

Add the remaining ghee and fry the ground masala till rawness goes and oil comes out of the mixture. Add the fried chicken, some of the water and salt to taste. Cook till water dries up. Add Sugar and mix well.

Garnish with curry leaves, chopped coriander leaves and remove from fire.