Jaipuri Murgh Masala

Wanna try delicious, spicy and a hot chicken dish, then here it is:- Jaipuri Murgh Masala is absolutely the true choice for this...:-)

Jaipuri Murgh Masala

I tried it with Maharastrian style Masale Bhat..U can have it with Plain rice, pulao, roti, chapati, naan or paratha....

Check out the details of the Jaipuri Murgh Masala at my website and try out the yummy food...:-)

KFC Style Fried Chicken

Hello Friends, hope u all r doing gr8...KFC-The name says it all...:-)

http://www.mugdhamohanty.com/2012/08/kfc-style-fried-chicken.html

Its long, i posted any thing in my blog, so  sorry to all of you..actually i was busy wid my kiddo, my lil darling son Bhaumik(Sonu)..So here is the hot spicy treat for U all...enjoy...:-)
I created my own website http://www.mugdhamohanty.com  , and will b updated all my things there itself...so its a request to all of U(my dear friends) to visit my site and guide me to do well..:-)

So Friends, enjoy my Hot and spicy treat for you all:- KFC Style Fried Chicken..:-)

Garlic Chicken

Garlic Chicken is a popular Chinese recipe..its an easy to make dish in which we have to stir fry chicken pieces, seasoned with garlic, chili and sauces...and here it goes:-

Ingredients

500 gm  Chicken
10-15 Flakes of Garlic ( Chopped )
1/2 Cup Vinegar
2-3 Green Chillies ( Chopped )
1/4 Cup Soya Sauce
1/4 Cup Tomato Sauce
1/2 tsp Ajinomoto
1/2 tsp Cumin Powder
1 tsp Pepper Powder
1 tsp Red Chilli Powder
Salt to taste
Few Chopped Coriander Leaves.

Method

Marinate the chicken pieces with salt and vinegar. Keep aside for 3 hours.
Heat oil in a kadai/pan and fry the chicken pieces till the colour changes. Keep aside in a bowl.
Fry the chopped garlic and green chillies in the remaining oil for 2-3 mins.
Add soya saucse, tomato sauce, cumin powder, red chilli powder, pepper powder and the fried chicken pieces to the garlic.
Stir Fry for 4-5 mins.

Add ajinomoto and mix well. Garnish with chopped coriander leaves.
Serve hot with rice/fried rice/roti/paratha/naan...enjoy.. :-)

*Sending this to Shobha's Cook It Healthy

Chicken Jagatpuri

Chicken Jagatpuri is very much similar to the chicken masala recipe, with a wonderful garnishing of fried eggs..The dish is very tasty with full of aroma and the garnishing made it more tempting and inviting..This is made by my husband and the name is dedicated to the place, where he had it...My husband during his bachelor days was a big fan of this dish made in a Dhaba of Jagatpur, a place in Cuttack, Orissa, India...So we kept the dish name as chicken jagatpuri...:)...and here it goes:-

Ingredients

Chicken - 1 kg

Onions(big) - 4 nos
(sliced thin)
Tomato(medium) - 2 nos
(cut into pieces)
Yoghurt/Curd - 2 tbsp
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Red chilly powder - 2 tbsp or as reqd
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Pepper powder - 1 tsp
Cumin(Jeera) powder - 1/2 tsp
Cinnamon - 1'' stick
Cloves - 3 nos
Salt to taste
Mustard Oil
2 hard boiled Eggs - Crushed  and fried for garnishing

Method

Marinate the chicken with little chilly powder, turmeric powder, curd, 1 tsp Mustard oil and salt.
Keep aside for 30 mins.
Hard Boil 2 eggs. Peel their skin and crushed them.
Heat oil in a pan/kadai and fry the crushed eggs for 2-3mins and keep aside..

Heat oil in the same pan/kadai.
Add 1 tsp sugar, when it turns to brown, add  cinnamon and cloves and fry for a min.
Add onions and fry, till they turn brown.Add the ginger-garlic paste and saute.
Add tomatoes and fry, until they blend well.
Add chilly powder, turmeric powder, coriander powder, cumin powder and pepper powder.
Fry for 2 mins.Add the marinated chicken and fry for 5-10 mins.
Add water as needed to the chicken.
Cover and cook, until the chicken is done and the gravy thickens.

Garnish with the fried eggs and serve hot with roti/paratha/naan/rice/biriyani....enjoy

Tandoori Chicken

Tandoori chicken is traditionally cooked in a tandoor...But we can make a perfect tandoori chicken in a oven too.Since we are cooking chicken in oven,to make the chicken tender, I ended up using baking powder as a meat tenderizer and it worked really well. Use thick curd in this recipe so that the marination holds on the chicken well.....

Ingrediants:

Chicken-Leg Pieces of Chicken
Baking Powder-1 tsp
Oil-1tblspn
 
For Marination:
 
Curd-1 ½ cups
Chilli powder-2 tblpsn
Pepper-1 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Coriander powder -1 tblspsn
Chat masala-2 tsp
Kasuri methi leaves-1 tblspn
Ginger Garlic paste-1 tblspn
Salt to taste
Lemon juice to taste
 
Method:

Clean the chicken and make slashes so that the chicken cooks evenly.
Add a tsp of salt,chilli powder,baking powder and mix together.Let it marinate for 15 min .
In a Bowl add Curd and all the ingredients given for marination and mix well.
Pour this over the chicken and let it marinate for 2-4 hours.
Preheat the oven to 200 degree for 10 min.
Now take a Baking tray and line it with foil.
In a small bowl mix oil and lemon juice and keep aside.This is the lemony base for the chicken.
Now place the marinated chicken in it and drizzle with a tsp of oil.
Place this in the center rack of the oven and cook for 20 min.
Now turn the chicken and cook for a further 15 min.
For every 10 min just apply the lemony base over the chicken so that the chicken does not get dry.
Now set the oven to broil and place the tray on the top rack,grill for 10 min..
Remove the chicken in a plate and serve hot with onions and mint chutney...

Methi Chicken

Sun dried fenugreek leaves gives this chcken dish an aromatic taste.

Ingredients

750 gms Chicken(Clean skin and cut in to medium sized pieces)
3 medium onions
2'' ginger
1-2 green chilii
few coriander leaves
2 tbsp oil
2 bay leaves
5 green cardamom
2 black cardamom
3 cloves
1'' cinnamon stick
4 black pepper
2 tbsp garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander powder
1/2  cup curd
1 tomato
6-7 cashew nut
3-4 tbsp dry fenugreek leaves(kasoori methi)
1 tsp chicken masala powder
Salt to taste

Method

Wash chicken pieces and marinate with 1/2 tsp turmeric powder,salt to taste, 1 tbsp curd and oil..
Keep aside for1/2- 1 hour...
Peel, wash and chop onions.
Peel, wash and chop ginger.
Remove stems, wash and chop green chillies.
Wash and chop coriander leaves.
Make a smooth paste of tomato and cashew nuts by adding lil water..
Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns. Sauté until cardamoms start to crackle.
Add onions and cook until translucent and soft.
Make sure to stir continuously.
Add ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chillies. Sauté for a minute. Add chicken pieces and beaten curd and cook on high heat for 3-4 minutes.
Add kasoori methi, cashew-tomato paste and three-fourth cup of water.
Cover the pan and cook on low heat for ten minutes.

Add chicken masala powder, salt and mix properly.
Serve hot garnished with chopped fresh coriander leaves.

Chicken Chow mein

Chinese noodles are versatile and there are so many ways to prepare them–stir-fry, pan-fry, boil, blanch, soup, gravy, or dry. I could never get bored of noodles. It’s one of the easiest foods to prepare at home, and the end results are always satisfying.

 

In China, chow mein is made with soft noodles. For crispy chow mein noodles, add more oil than the recipe calls for and cook the noodles longer to dry them out. Feel free to use paneer , cabbage, caroots, beans in veg chow mein or shrimp, egg, pork instead of chicken in non-veg chow mein.

Ingredients

2 boneless, skinless chicken breasts

Marinade:-1 tablespoon oyster sauce, 1 teaspoon soy sauce, Salt and pepper to taste, 1 tsp cornflour

Sauce:- 1/4 cup water , 1 tablespoon oyster sauce, 1 tablespoon soy sauce, Salt and pepper, to taste, 1 tbsp cornflour mixed with 4 tablespoons water .

1packet dry noodles
1 tbsp chopped cabbages
1 capsicum
1onion
Few spring onion
1 tbsp chopped carrots
oil for frying and stir-frying, as needed

Method

 

Cut the chicken into thin strips.
Add the marinade ingredients, adding the cornflour at last.
Marinate the chicken for 20 to 25 minutes.
The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, in a small bowl dissolve 1 tbsp cornflour with the 4 tbsp water. Whisk the water with the oyster sauce, soy sauce, salt, pepper and cornflour and water mixture and set aside.

Soften the noodles by placing them in boiling salted water.

Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Chop the capsicum in half, remove the seeds and chut into chunks.

Peel and chop the onion. Chop the spring onion.

Heat a kadai or frying pan over medium-high to high heat. Add 2 tbsp oil.

When the oil is hot, add the noodles.

Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil.

Add the onion and the meat.

Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the vegetables seasoning with a bit of salt while stir-frying if desired.

Remove the vegetables from the pan when finished stir-frying. Add more oil as needed. 

Give the sauce a quick restir.
Add all these ingredients back into the pan.
Add the sauce, stirring quickly to thicken. Mix everything together.
Stir in the chopped spring onions.
Pour the mixture on top of the noodles.Mix properly.
Garnish the chow mein with spring onions. Serve hot.

Kashmiri Murgh Masala

Ingredients
1 kg Chicken(Washed)
2 tbsp Cashew nuts
2 tbsp Ghee
1/2 cup Curd(Beaten)
1 cup Onion (sliced)
5 flakes Garlic (minced)
6 Green Cardamom
2 tsp Aniseed
1 tsp Red Chilli Powder
2 Tomatoes (cut into small pieces)
1'' fresh Ginger (minced)
Few Raisins
Chopped coriander and mint leaves
Salt to taste

Method

Heat the oil, add the onion and stir until it changes its color.
Mix garlic & ginger continue to fry till light brown.
Add chicken and cook for about 15 - 20 minutes on medium high flame.
Mix Curd, tomatoes, red chilli powder.
Make a paste of cardamom,aniseed and cashew nuts.
Add this masala paste to the chicken and keep cooking .
Stir it constantly for 20 - 30 minutes or till the chicken is fully cooked.
Garnish with raisins,coriander leaves and mint leaves.
Serve hot with rice/roti/paratha/naan/kulcha.

Mughlai Chicken

Ingredients

1 Chicken (cut into chunks) (I used only the leg pieces as its my fav)
2 Cinnamon Sticks
350 gm Ghee
2 Medium Sized Onions (grated)
4 Lightly beaten Eggs
4 tsp Sugar
6 tsp Ground almonds
1-1/2 inch Ginger (grated)
9 Garlic cloves
6 Green cardamoms
chopped coriander leaves for garnishing
Salt to taste
5-6 tbsp Thickened Cream (whisked)


Method

Heat the ghee or butter in a large cooking pan over moderate heat.

Fry the onions with the salt until it turns light brown.
Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
Fry until the onions are golden brown.
Add chicken and cook it. Stir it for about 15 minutes.
In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
Lower the heat. Pour the egg and cream mixture into the cooking pan.
Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
Garnish with coriander leaves and serve hot with roti/paratha/rice.

Chicken Momos

Ingredients

This one's a really simple recipe for a delicious appetizer.

2 cups refined flour(maida)
1/4 tsp baking powder
1 cup chicken (minced)
(For vegetarians we can use grated paneer or cabbage in place of chicken).
1 tbsp oil
1/2 cup onions, finely chopped
1 tsp garlic chopped
1/2 tsp Soya sauce
1/2 tsp black peper powder
salt to taste
1/4 tsp vinegar

Method

Mix the flour, salt and baking powder and knead to a stiff dough, with water.

Heat oil and add the onion and garlic. Saute till a little soft and add the chicken.

Turn around over high heat till chicken is almost cooked.

Take it off the heat and mix in the soya sauce, salt, vinegar and black pepper.

Roll the dough thin (translucent) and cut into 4"-5" rounds.

Take a round, wet edges and place some filling in the center, bring edges together to cover the filling, twist to seal and fill the rest in the same way. 

Steam for about 10 minutes and serve hot with  tomato-chilli paste(sambal)
you can also serve it with any of the sauces of ur choice...

For recipe of tomato-chilli paste(sambal),see the link :
http://mugdha-cookingfundas.blogspot.com/2011/04/sambaltomato-chilli-paste.html

Noorjahani Murg

Serving - 4
Cooking time- 30 min

Ingredients

800 grams chicken
1 inch ginger
8 garlic flakes
4 green chillies
4 cloves
1 inch cinnamon stick
3 black cardamoms
1 teaspoon aniseed (saunf)
2 cups curd (whisked)
6 tablespoons ghee
4 bay leaves
3 medium onions(Chopped)
Salt to taste
6-7 strands of saffron soaked in 2 tablespoons of lukewarm milk
4 boiled eggs (peeled and quartered)
2 -3 almonds,cashew nuts and raisins
Few chopped coriander leaves

Method

Grind ginger, garlic, green chillies, cloves, cinnamon, cardamoms and aniseeds to a fine paste with a little water to a smooth paste.
Prick the chicken well with a fork.
Mix the curd with the ground spices and rub it over the chicken.
Keep it in a refrigerator to marinate for three to four hours .
(If u are n a hurry,then at least marinate it for 1 hr)
Heat the ghee in a deep non stick pan and add the bay leaves and sauté for half a minute.
Add onions and let them brown well. Add the chicken along with marinade and mix well.
Cook on medium heat till nearly done.
Add salt and saffron milk and cook till the masala begins to coat the chicken and it is well browned.
Transfer the chicken into a serving bowl and garnish with boiled eggs,fried dryfruits,coriander leaves and onions..
Serve hot with roti/paratha/rice/poori.

Note:- A variation to this recipe is, we can also prepare this with coconut milk and cream instead of using curd.

Chicken Paratha

I made it with kadhai chicken....

Ingredients


For Stuffing

300 gms chicken breast (vegetarians can substitute it with Boiled potatoes)
1/2 cup finely chopped onions
1/2 cup finely chopped capsicum
1/4 cup tomato cubes
1/4 tsp chilli powder
1/4 tsp black pepper (kalimirch) powder
finely chopped ginger and coriander (dhania)
turmeric powder (haldi) and salt to taste

For Paratha Base

2 cups whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
2 tsp ghee or oil


Method

For paratha


1.Mix all the paratha ingredients (except ghee/oil) with water to make it into a nonsticky dough.
2.Add ghee/oil to the dough kneed it well into the dough and leave dough aside covered with a damp cloth until the stuffing is prepared.

The stuffing and dough can be made earlier and stuffed and served whenever required.

Chicken can be substituted with mutton, potato,paneer or cauliflower as long as it minced properly.

For stuffing


1.Cook chicken breast with little water and salt until soft.
2.When cooked squeeze and drain water from chicken.
3.Pinch it into small pieces with your fingers to make it more or less minced.
4.Heat oil in pan, fry onion, tomatoe, capcicum and ginger one after another. add chicken pieces followed by chilli powder, pepper, turmeric powder and salt(to taste.)
5.Cook well and reduce all the moisture.Add dhania at the end. 
 
For parathas


1.Divide the dough into small equal portions.
2.Roll each portion into thin circles or squares. roll two at a time.
3.Take one rolled dough and spread the stuffing in the center leave the edges. cover it with another rolled dough portion.
4.Seal the edges and press it with a fork.
5.Heat 1/2 teaspoon of ghee/oil in a frying pan /or thava.
6.Place the paratha gently in the pan and fry both the sides until golden.
7.I know you can''nt resist any more.
8.So relish the mouth watering spicy pocket paratha immediately with any side dish of your choice.
(i made kadhai chicken as side dish)
9.Serve hot.

Tangdi Kabab

Serves: 2

Time: 25-30 mins

Ingredients

Oven temp: 220 C
Chicken Leg Piece-2
1 tsp ginger paste
1 tsp garlic paste
1 tbsp salt
1 cup (200 gm) Hung Curd
1 tsp Kashmiri red chilly powder
1/4tsp Turmeric powder
1/2 tsp Garam masala powder
1/2 tbsp Gram flour(besan)
1/2 tsp Chaat masala
2 tsp Lemon juice
Onion rings for garnishing
Oil

Method

Clean and dry chicken legs with a clean and absorbent kitchen towel.
Make three to four long deep incisions.
Apply lemon juice and keep aside.
Roast gram flour in a microwave bowl on Microwave LOW (50%) for five minutes stirring twice in between. Cool and mix with hung curd, ginger and garlic paste, turmeric powder, garam masala powder, red chilli powder, and salt.
Marinate chicken legs in above mixture and refrigerate for one to two hours.
Preheat the oven to 220C.
Place marinated chicken legs on a flat dish and roast for five minutes in the preheated oven.
Reduce oven temperature to 180C and further cook for fifteen to twenty minutes or till completely cooked. Turn legs couple of times to ensure even cooking and colour.
Serve hot sprinkled with chaat masala and onion rings.

Chicken Dopyaza

This Indian recipe is a famous chicken dish in which chicken is sauteed in fresh onions, tomatoes, and a creamy curry sauce.

Ingredients

1 kg chicken

3 Big onions

2 tsp garlic paste

2 tsp ginger paste

1 tbsp kasoori methi

1 tbsp red chilli powder

1 1/2 tbsp desi ghee

2 tomatoes

1 small cup curd

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

3 tsp cream

1 tbsp chopped coriander leaves

Salt  

For the garam masala:

1 tsp green cardamom powder
1 tsp mace powder
1 tsp clove powder
1 tsp cinnamon powder
1/4 tsp black cardamom powder
5-6 Black peper
Mix green cardamom powder, mace powder, clove powder, cinnamon powder and black cardamom powder.

Method

Cut chicken into even size pieces and marinate with 1 tsp garlic paste, 1 tsp ginger paste, salt and some red chilli powder.

Finely chop two onions and cut the other into large pieces.
Blend tomatoes to make a puree.
Heat desi ghee in a pan.
Add remaining garlic and ginger paste with black peper.
When it turns brown, add chopped onions and cook till it turns golden brown.
Now add tomato puree and salt.
Take some curd in a bowl, add turmeric and red chilli powder and mix it well.
Add this mixture to the tomato puree and cook for some time.
Add coriander powder, cumin powder, and the marinated chicken. Cook for sometime.
Now add the onion cut into large pieces, water and garam masala.Cover the lid and cook till done.
For the garnish: Add cream, coriander leaves and kasoori methi to the chicken .
Serve hot with rice,roti or paratha.

Kalmi Kabab

Serves: 2
Time: 15-20 mins

Ingredients:

Oven temp: 220 C
Chicken Leg Piece-2
1 tsp ginger paste
1 tsp garlic paste
1 tbsp salt
1 cup (200 gm) Hung Curd
2 laung (cloves)-roasted and powdered
1/2 tsp dalchini-broken, roasted and powdered
1/2 tsp kala jeera-roasted and powdered
1/2 tsp Black pepper powder
1 tsp Kashmiri red chilly powder
A large pinch of kesar (saffron)
2 tbsp Lime juice
1/4 cup (30 gm) maida
1 egg slightly beaten
1 large onion sliced for garnishing

Method

Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing/
Let marinate for 2-3 hours.
Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes.
A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.
Serve, garnish with sliced onions.

Chicken Sweetcorn Soup

Ingredients

• 2 Cups chicken stock
• 2 Cups water
• 1/2 Cup chicken(cooked & shredded) 
• Egg whites( 2 eggs)
• 2tbsp Corn flour
• 3tbsp Sweet corn
• 2 Pinch Black pepper powder
• 1 Pinch Ajinomotto
• Spring onions (finely chopped)
• Salt to Taste

Method

• Mix sweet corn in water,add chicken stock,shredded chicken,ajinomotto and bring it to boil.
• Now mix corn flour in 4tbsp water to make a thick solution.
• Add this to the boiling soup.
• When it starts to bubble and thicken, add egg whites & stir(Need continuous stirring while adding egg whites else they will form big lumps).
• Garnish with salt, pepper and chopped spring onions.
• Serve hot.

*Note

To make chicken stock in home:-

Ingredients:-3cups water, 1 onion(cubed) , 1 carrot(cubed) , 3 beans(cut in to fine shape) ,2 cloves,

1 inch ginger(minced), 2 garlic(crushed), chicken parts(bones,neck,legs,thighs and some meat),pepper,

Salt.

Method:-Mix all the ingredients and pressure cook up to 3 whistles,let the steam release,filter the stock and keep aside.

Chicken Korma

Ingredients

• 800  grams of chicken.
• 2  Cups slightly sour curd .
• ½  Cup cashew nut paste .
• 4  cloves .
• ½  tsp turmeric powder .
• 1  tbsp each of ginger, garlic and green chilly pastes .
• 1  tsp each of cumin and coriander powders .
• 1  cardamom crushed .
• 1  tbsp ghee / butter .
• Salt to taste .
  Golden brown fried onion rings, fresh cream and finely chopped coriander leaves for garnishing.

Method 

• Heat ghee / butter in a heavy-bottomed pan on medium level till hot. 
• Add the ginger-garlic and chilly pastes and fry for a few more seconds. 
• Add curd and fry on medium level for about 3  minute(s).
• Add the chicken pieces, little water and mix well. 
• Cover and cook on medium level for about 15  minutes or till the chicken is half - cooked. 
• Add the cashew nut paste and fry for a little while. 
• Add water as required and sprinkle salt to taste. Mix well. 
• Cover and cook on low heat for about 15  minutes or till the chicken is tenderized and the gravy is thick.
• Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander.  

Note

• Soak cashew nuts in water for 1/2 hour or so before making a paste. Alternatively, the cashew nut paste can be replaced by either grinding fried poppy seeds or grated coconut.
• For best results, ghee should be used as the cooking medium.

Chicken Butter Masala

The most popular and yummy chicken recipe is Chicken Butter Masala...lets enjoy...:-)

Ingredients:

1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Coriander leaves for garnishing

Marinade:

1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl

Method:

Marinate the chicken in the marinade for 4-5 hours.
Heat oil in a pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then fry till oil separates.

Add the cashew nut paste, chili powder, tomato paste and cook for 10 more minutes.
Add chicken.Mix well and cook until it is done.
Add the butter and cream
Garnish with coriander leaves.

Lemon Honey Chicken

Ingredients:

750gms chicken
2 tbsp honey
Juice of 3 lemons and rind of 1 lemon
5 garlic cloves crushed
1 tsp. crushed ginger
1 tsp. red chili powder
Salt and pepper according to taste
Oil

Method:

Lightly prick the chicken pieces with a fork.
Mix the remaining ingredients together and cook over medium heat for about 10 minutes.
Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.
Do not overcook. Serve with Green mint chutney or chili sauce.

Dahi Chicken

Ingredients

800gm chicken cut into pieces
1 cup curd
1 tsp mint leaves, minced or finely chopped (optional)
1 tbsp cornflour
2 onions - Sliced
2-3 green chillies (adjust to taste)
1" piece ginger
1 tsp. Chicken masala powder(MDH or Everest)
1 tsp Kasoori methi.
Salt to taste

Method

Grind onion, ginger, mint leaves and green chillies to make a paste.
Add oil to a pan.Add onion paste. Mix well.
Add chicken and all other ingredients except cornflour. Mix well.
Cook uncovered for 10 mins. Stir once after 2 mins.
Mix cornflour in 1 tbsp. curd. Add to chicken and mix well.
Cook uncovered for another 4-5 mins.
Add chicken masala powder and garnish with kasoori methi.
Serve hot with rice/roti/paratha/naan...

Note: If thicker gravy is desired, increase cornflour to 2 tbsp.