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Badami chicken |
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Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.
While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.
Now add the yoghurt and the chicken.
Season it well with salt, haldi and chilli powder.
Cook for 10 mins, then add the coconut milk.
Cook till done, garnish with coriander leaves.
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Chicken 65 |
| Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil).
Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.
An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.
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Chicken Biryani |
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Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
Drain and reserve. Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds.
Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
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Mysorian Chilli chicken |
| Marinate the chicken for 10 minutes with 1 tsp oil, 1/4 th tsp turmeric powder & salt and keep aside.
Take 4 tbsp of oil in a pan and add all the ingredients and saute till light brown.
Add 140 ml. of water and remove from fire.
In another pan take 2 tsp of oil and saute the marinated chicken for 2-3 minutes and add 100 gms of above paste and cook.
Add 100 gms of tomato puree and some water to make gravy.
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Tandoori Chicken |
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Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl.
Add 1 tbsp oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
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