DRUNKEN CHICKEN RECIPES - Chinese New Year Recipes

INGREDIENTS:

1 kg Young Chicken (frozen chicken may not yield great results)

2 slices Ginger

230 g Chinese Wine

1/2 tsp Xanthoxylum Seeds

1 stalk Chinese Parsley

2 stalks Spring Onion

2 Tbsp Salt

1.5 kg Water

HOW TO COOK DRUNKEN CHICKEN
Wash and clean the chicken. Discard the intestines and the feet.
Bring the water to a boil. Add in ginger, spring onion and xanthoxylum seeds.
Poach Chicken in the boiling water for about 15 minutes. Turn off the fire and let it soak for another 5 minutes until cooked.
Remove chicken from the stock and let it cool. Strain oil from the stock and add in the salt. Add Chinese wine when the stock is cold.
Chop the cooked chicken into bite-size pieces and soak in the wine stock. Leave in the fridge for about 6 hours and the dish will then be ready.
Sprinkle some parsley on it before serving.
Serve slightly colder than room temperature.

CHETTINAD CHICKEN RECIPE - Chicken Recipes

Ingredients
1 kg: Chicken
1 1/2 cup: Onion
1 cup: Tomato
20 cloves: Garlic
1 big piece: Ginger
2 tsp: Pepper
2 tsp: Cumin seeds
2 tsp: Fennel (Jeera)
¼ cup: Coriander Powder
½ small cup: Chilli Powder
Cloves (lavangam) as required
Tamarind as required
Salt to taste
5 tsp: Oil
HOW TO COOK CHETTINAD CHICKEN

Wash the chicken and cut to pieces.
Mince garlic and ginger.
Powder pepper, cumin seeds and fennel together.
Fry the powders lightly and keep aside.
Season cloves in oil in a frying pan, add onion and tomato.
Sauté well adding minced garlic and ginger.
Add chicken with little turmeric powder and cook for 10 minutes.
Add chilli /coriander powders, salt and mix well.
Pour 4 cups of water and boil.
When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
When the gravy thickens to a paste, remove from fire.
Serve hot.

CHICKEN CURRY RECIPE - Chicken Receipes

Ingredients

1 full: Chicken (skinned and jointed)

1 1/4 cup : Tomatoes (skinned, deseeded and chopped)

3/4 cup: Onions (ground)

½ tsp: Kashmiri mirch

1 ½ tsp: Roasted, ground fennel seeds

1 tsp: Ginger powder

2-3: Cloves

2-3: Cardamoms (large)

2 tsp: Oil/ butter

350 ml: Water/ stock
HOW TO COOK CHICKEN CURRY

1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
2. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
4. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.

TANDOORI CHICKEN RECEIPE ; Chicken Recipes

Mughlai cuisine is famous worldwide for their richness in terms of flavors, aroma, and color. Tandoori Chicken is one of the most delicious dish from Mughlai cuisine. The best feature of Tandoori Chicken is it is easy to prepare and it is not as oily as other chicken dishes. Enjoy the real Tandoori chicken with us
Ingredients

8 no: Large Chicken pieces

1 1/4 cup: Yogurt

2 tbs: Lime Juice

½ quantity: Chopped Onion

3-4: Dried Red Chillies

2 tsp: Coriander Seeds

2 cloves: Crushed Garlic

1" piece: Grated Ginger

1-2: Clove

2 tsp: Garam Masala

2 tsp: Chilli powder

Salt to taste
HOW TO COOK TANDOORI CHICKEN

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together.
3. Mix the paste with garam masala and chilli powder. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.

MURG MUSSALLAM RECIPE: Chicken Recipes

Ingredients

1kg: Chicken (whole)

25 gm: Papaya (raw)

4 medium sized: Onions

2 inch long piece: Ginger

4 cloves: Garlic

Salt to taste

Masala 'A'

50 gm: Desiccated Coconut

20 gm. Chironji

8 gm: Cardamom (green)

8-10: Cloves

5 gm: Black Pepper

5 gm: Poppy seeds

5 gm: Cinnamon

Masala 'B'

250 gm: Curd

250 gm: Ghee

4 Eggs

30 gm: Almonds

20 gm: Cumin seeds

20 gm: Coriander seeds

5 gm: Chilli powder 2-3:

Silver leaves (clean and wash)

A pinch: Saffron

A pinch: Saffron colour (edible)

1 tsp: Kewra jal

HOW TO COOK MURG MUSSALLAM:

1. Clean and wash chicken. Take care to wash the inside well.
2. Prick all over with the fork. Grind the raw papaya to a paste. Apply it with salt on the chicken rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being used then there is no need to marinate in the papaya paste).
3. Meanwhile, finely slice the onions and fry in ghee till golden brown. Remove and grind half the onions to a paste and keep aside.
4. Also grind garlic and ginger to a paste. Lightly roast ingredients of Masala A and B separately on a griddle and grind to a paste.
5. For the stuffing, hard boil 4 eggs, chop and keep aside.
6. Blanch and peel the almonds and cut into the slivers. Keep aside.
7. Now, remove the papaya paste off the chicken completely. Dissolve the saffron colour in kewra jal and apply on the chicken rubbing inside also.
8. In a bowl, mix masala A and B in the curd and blend well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes.
9. Then mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken. Truss the chicken by bringing the wings and legs close to the body and tie with a thread.
10. Put a lagan or patili on fire and pour ghee which was used for frying the onions and the chicken along with the marinade.
11. Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread.
12. Place the silver leaves on the chicken and garnish with almond slivers.
13. Serve hot with the warqui paratha or sheermal.

BUTTER CHICKEN RECIPE - Chicken Recipes

INGREDIENTS

700gm: Raw Chicken

Marinade

½ kg: Curd

1 tsp: Ginger garlic paste

1 tsp: Red chilli powder

Salt to taste

Gravy

100 gm: White butter

½ kg: Tomato (pureed)

½ tsp: Black cumin seeds

½ tsp: Sugar

1 tsp: Red chilli powder

Salt to taste

To Prepare Chicken

100 gm: Fresh cream

75 gm: White butter

4-5: Sliced green chillies

½ tsp: Crushed fenugreek leaves

How To make/cook Butter Chicken:

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.


2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.


3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.


4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.


5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.


6. Cook till chicken is done.


7. Butter Chicken is ready to eat.


8. Serve hot with rice or naan.

MUSTARD CHICKEN RECIPE - Chicken Recipes

INGREDIENTS
4 boneless chicken breast halves (not big)
1/4 cup Dijon mustard
1/2 of a juicy lemon
1/4 cup salt & pepper
1/2 unseasoned dried bread crumbs
1/4 cup butter or margarine

HOW TO COOK MUSTARD CHICKEN
Squeeze lemon over both sides of chicken then seasoned with salt and pepper. Melt about 1/4 cup butter are margarine. Bush lightly with butter. In shallow broiler-proof pan, roast in preheated oven 425 oven turning twice for 15 to 25 minutes or until just barely tender. Remove from oven and cool slightly, spread the sides with a layer of mustard, then turn the breast side down into a bowl containing the crumbs. Please with fingers to make a thin layer of crumbs over the mustard return to baking pan , crumb side up. Repeat with the other 3 chicken breast. Drizzle the remaining melted butter (should be 2 Tablespoon-if not melt addition but evenly over the crumbs, brush butter evenly. Set broiler about 6-7 from heat. Preheated until the crumbs are golden brown. Watch careful that the crumbs do not burn.

HOW TO COOK LOUISIANA CHICKEN - Chicken Recipes

INGREDIENTS
1 Large chicken, cut into serving pieces
1 Medium onion, diced
1/4 cup Oil
1 tsp Chicken soup powder
1/4 cup Flour
1 1/2 cup Water
2 Medium celery ribs, thinly sliced
1/2 Tbs Salt
1 Large green bell pepper, cut into thin strips
1/2 tsp Hot paprika
HOW TO COOK LOUISIANA CHICKEN
Brown the chicken pieces in the oil on both sides. Do not burn it up. Remove the pieces. Stir the flour into the drippings and cook to a brown roux, stirring constantly. Add the celery, pepper and onion and cook until tender, stirring constantly. Add the soup powder, water, salt and paprika, bring to a boil. Cook for 5 minutes. Place the chicken in a baking dish. Pour the sauce over the chicken, bake uncovered for 45 minutes, or until done, basting often and skimming fat if you want. Serve with hot, fluffy rice.

BOURBON CHICKEN RECIPE - Chicken Recipes

Ingredients

• 2 lbs boneless chicken breasts, cut into bite-size pieces


• 1-2 tablespoon olive oil


• 1 garlic clove, crushed


• 1/4 teaspoon ginger


• 3/4 teaspoon crushed red pepper flakes


• 1/4 cup apple juice


• 1/3 cup light brown sugar


• 2 tablespoons ketchup


• 1 tablespoon cider vinegar


• 1/2 cup water


• 1/3 cup soy sauce

Directions

1. Heat oil in a large skillet.


2. Add chicken pieces and cook until lightly browned.


3. Remove chicken.


4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.


5. Add chicken and bring to a hard boil.


6. Reduce heat and simmer for 20 minutes.


7. Serve over hot rice and ENJOY.


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EASY CHICKEN FRY

Ingredients:
chicken- 1 kg (big pieces)

ginger garlic paste - 3 tsp

onions - 2

tomatoes - 2

lemon - 1

green chillies - 6

garam masala - 1 tsp

coriander powder - 2 tsp

cumin powder - 1 tsp

chicken tikka masala- 3 tsp

pepper powder - tsp

red chilli powder - 1 tsp

oil - 5 tbsp

salt to taste
Method:
Wash chicken and keep aside.
Grind coarsely onions, tomatoes n green chillies.
In a bowl add ginger garlic,garam masala ,lemon and all other powders
Then add the grinded onions and tomatoes with chilly.
Add 2 tsp of oil and mix well.
Let it marinate for minimum of 30 mins.
Heat pan. Add the marinated content in it an let it cook for 30 mins on medium heat or til the chicken is well cooked and water of gravy dries up.
Separate the chicken pieces from the gravy in the pan.
Heat oil in another pan.
Take out just the chicken pieces without gravy and fry til golden brown.
Don't over fry (5 mins or so is enough).
Take out the chicken from oil, lastly fry the gravy in the same oil for 5 mins, add pepper powder.
Now add the fried chicken pieces into it and mix well.
Serve hot.
CLICK HERE For more Chicken Recipes.

MINT CHICKEN FRY

Ingredients:
Chicken - 1/2 Kg (chopped, cleaned and broken into medium size cubes)

Mint Leaves - 1 bunch cleaned and washed

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Red Chilli powder - 1 tbsp

Cloves - 4

Cinnamon - 2
Method:
First lit the stove and keep the pan. Pour just 3 tbsp of oil. Once the oil is heated, put the cloves and the cinnamon in the oil.
Then put the chicken in it and close the lid for some time.
Open the lid and put some salt as per required and turn the chicken pieces and again close the lid for some time. Water is not required as the chicken contains some water pores in it and can cook well.
After 5 minutes put the ginger, garlic paste and mix it along with the chicken. Then put 1 tbsp of chilli powder and turn it well. Then allow the chicken to cook for some time.
After 5 minutes put the mint leaves and mix it well and close the lid and off the stove. Do not open the lid for some time. Allow the chicken and the mint flavour to mix well. After few minutes serve hot.
Time: 20 minutes Experts: 10 minutes

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CHICKEN KABAB PULAO - Chicken Recipe

Ingredients:
For Pulao :
basmati rice - 2 cups
ghee - 1/3 cup
onion - 1 cup, sliced
garlic - 2 tsp, minced
cloves - 6
cardamoms - 6
cinnamon - 2 sticks, 5cm each
mace - 2 blades
saffron - a big pinch (soaked in little milk)
raisins - 2 tbs
palmonds - 2 tbsp( blanched and sliced)
For Chicken :
chicken - 1 small, about 750 gm
turmeric powder - ½ tsp
chili powder - 1 tsp
coriander powder - 1 ½ tsp
black pepper powder - ½ tsp
poppy seeds (खसखस) - 1 tbsp
almonds - 1 tbsp
curds - ½ cupoil or ghee - 5-6 tbsp
onion - ½ cup, sliced
garlic - 4 flakes, chopped
salt to taste
Method:
For Pulao :
Wash the rice well. Drain completely.
Add 4 cups of water and soak for ½ hour.
Heat the ghee in a thick bottomed pan.
Add all the ingredients from onion to mace.
Fry till the onion is golden brown.
Add the rice with the soaking water. Add salt.
Crush the soaked saffron in milk and add to rice.
When the water begins to boil, cover the pan tightly and lower the flame.
Leave undisturbed till the water is absorbed and rice is cooked.
Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice without breaking the grains.
For Chicken :
Clean the chicken and wipe dry. Prick all over with a fork.
Powder poppy seeds and almonds together.
Mix them with rest of the masala , curds and salt.
Rub some of this paste inside the chicken.
Fill the chicken with some of the pulao and truss securely.
Rub some of the curd mixture over it.
Heat the ghee or oil in a kadai. Fry onion and garlic.
Add the chicken and fry, turning the birds carefully a couple of time.
When the chicken is browned, add the remaining curd mixture.
Cover and simmer till the chicken is cooked.
To serve, arrange the pulao on a serving dish.
Untruss the chicken and place over the pulao.
Pour the gravy from the kadai over it.

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