Tandoori Chicken

Ingredients:

Chicken Drumsticks - 2 lbs (about 6-7 leg pieces)
Yogurt - 1 cup
Red Chilli Powder - 2 tsp
Tandoori Chicken Masala - 1 tbsp
Ginger-Garlic Paste - 1 tbsp
Lemon Juice - 2 tsp
Red food color - 2 drops mixed in a tsp of water (optional)
Turmeric - a pinch
Salt as per taste

Process:

Take a large bowl, put yogurt, red chilli powder, ginger-garlic paste, tandoori chicken masala, lemon juice, turmeric, salt, red food color (I did not use color) and mix well.

Clean the drumsticks and make 2-3 slits on each piece.

Add the drumsticks to the above mixture until it coats all the pieces. Cover and refrigerate for 2-4 hrs.

Take a baking tray, cover it with aluminium foil and prick all over the aluminium foil with a toothpick (you might wanna use a cooking spray...just in case if it sticks...I didn't).

Place the pieces on the tray and broil them for 45 - 55 mins on 400 degrees (it took 50 mins for me).

Mouth-watering Tandoori Chicken is ready to eat....it tasted great....Ajay n one of my frnds daughter (Stavya) loved it.... in fact she asked me to make it for her this coming weekend :)

Kheema Pulao

Ingredients:

Kheema (Mutton/Chicken/Turkey) - 1 lb
Basmati Rice - 2 cups
Water - 3 cups
Onion - 1 big (chopped)
Green Chillies - 4
Ginger-Garlic Paste - 1 tbsp
Garam Masala (Any Store bought Curry Masala) - 2 tsp
Red Chilli Powder - as required
Salt as per taste
Cardamom - 2
Cloves - 4
Sajeera - 2 tsp
Cinnamon Stick - 2 1" sticks
Bay Leafs - 2
Star Anise - 1
Coriander leaves - handful
Oil

Process:

Heat oil in a pan, add cloves, cardamom, cinnamon stick, bay leafs, sajeera, star anise and fry for a min or so.

Add onions and green chillies, fry until onions turn transparent and add ginger-garlic paste and fry for 2 mins.

Add Kheema (washed and cleaned), red chilli powder, garam masala, salt. Close the lid and fry until the Kheema is well cooked.

Now add rice and fry for 2 mins and add water (Ratio 1:1 1/2) and mix well and check for salt.

Cook covered until the rice is done. Sprinkle chopped coriander leaves.

Yummyyyy Kheema Pulao is ready within less than an hour.

Serve hot with Raita or Kurma of your choice.

Chicken Masala Curry

Ingredients:
Chicken - 2 lbs
Onions - 3 small
Tomato - 1 (optional, I didn't use this time)
Ginger-Garlic paste - 1 tbsp
Lemon juice - 1 or 2 tbsp (optional)
Cardamom - 1
Cloves - 5
Cinnamon Stick- 1 small
Turmeric - a pinch
Red Chilli Powder - 1 tbsp (as per taste)
Chicken Curry Masala - 2 or 3 tsp
Salt - as per taste
Coriander - handful

Method:

Clean and cut the Chicken into small cubes (use a pinch of turmeric while cleaning).

Heat oil in a pan, add cloves, cardamoms, cinnamon stick, green chillies, onions and fry till they become translucent. Add Ginger-Garlic paste, fry for a min then add tomato and fry for 2-3 mins.

Add the Chicken pieces, salt, red chilli powder. Mix well and add some water if required. Cook covered.

When the Chicken is cooked, add chicken curry masala, lemon juice and check for salt.

Garnish with coriander leaves.

Saucy Chicken Masala is ready to be served.

Chicken Pacchi Masala (Green Chicken)

Hi Folks,

Today I want to share Green Chicken with all of you that I have done this along with my friend for Valentines day.It turned out extremely delicious that I shared with my neighbours too.The process is not really that difficult.The more it is marinated the better it tastes.

Ingredients:

Boneless or Chicken with bones : 2 pounds
Mint: 1 - 1.5 Bunches
Cilantro : Half - 1 bunch
Onions: 3 Big
Ginger Garlic Paste - 2 spoons
Green Chilli: Around 12-15 (We wont be using red chilli powder later.)
Lemon : 1
Garam Masala : 1 -1.5 spoons
Masala : All normal kinds available handy
Curd : 5-6 spoons
Salt to taste
Oil: 4-5 spoons.

Process:

The day before cooking marinate the foll way:

1) Take mint leaves, cilantro, onions,green chillies and blend them to make a fine paste.
2) Wash the chicken properly and put the chicken in a bowl.Take the blended paste and put it all over the chicken.Now take the curd , garam masala , salt and add it to the mix.Squeeze lemon into it.Now mix all the contents very nicely so that every chicken piece nicely absorbs all the flavors added.
3) Put it aside overnight.

Day of cooking:

1) Put a kadai and add oil to it.Wait till the oil is good for frying and add the masala which includes Cardamom stick,Cloves,Elachi and anything else that you have.
2) Add some finely chopped onions, little mint and cilantro and fry them till the onion turns little brown.
3) Add little ginger garlic paste.Not much since we added it in the marinated mix.
4)When you think the ginger garlic mix is also good to go, add the marinated chicken.
5) Put the lid open for few secs and stir it.
6)Now put the lid close and let the chicken cook.(It might take about 15 - 20 mins in medium flame)
7)Now add little garam masala powder and salt to taste.Its all upto you if you want to add red chilli power (Which I didnt do).
8) Let it cook for few more mins.

Delicious and spicy Green Chicken is ready to go on to the plates.Its good with both rotis and also rice.

Butter Chicken

Ingredients:
Chicken boneless - 2 lbs
Onions - 2 big
Tomatoes - 5
Cashews - 10
Cardamoms - 2
Cloves - 5
Cinnamon Stick - 3 (1-inch pieces)
Butter - 2 tbsp
Olive oil - 1 tbsp
Yogurt - 2 tbsp
cream - 1tbsp
Ginger-Garlic Paste - 2 1/2 tbsp
kasoori methi - 1 tsp
Red Chilli Powder - 2 tbsp or as per taste
Salt - as per taste
Coriander leaves - handful
Garam Masala/Chicken Curry Masala - 1 tbsp (I used Shan Chicken Curry Masala)

Method:
1) Cut the Chicken into small cubes and use a pinch of turmeric powder while cleaning.
2) Put the cleaned Chicken pieces in a large bowl then add yogurt, 2 tbsp ginger-garlic paste, 1 tbsp red chilli powder, salt, 1/2 tbsp Chicken curry masala and kasoori methi. Mix them well and marinate for an hour or so.
3) Meanwhile make Onion paste, tomato puree and cashew powder.
4) In a sauce pan, heat butter and olive oil, add in cardamoms, cloves, cinnamon sticks and fry for 1 min
5) Add onion paste and fry for 5-6 mins, then add the remaining ginger-garlic paste and fry for an other minute.
6) Add the tomato puree, close the lid and cook for 7-8 mins, then add the cashew powder.
7) Add the marinated Chicken to this mixture and cook on medium flame until the chicken is well cooked.
8) Lastly, add the remaining red chilli powder, Chicken curry masala and check for salt.
9) When done, add cream and 1 drop red color (optional) mixed with some water. And garnish with a handful of fresh coriander leaves.

Butter Chicken is done. Serve hot with rice or rotis.