Wednesday, March 18, 2009

Kadai Chicken

INGREDIENTS:
Whole Chicken-1/2KG/500GMS
Medium Tomatoes-8-10 nos.
Coriander leaves-2 tbsp.
Medium onions-2 nos.
Garlic paste-2 tbsp.
Ginger, finely chopped-2 tbsp.
Dry red chilies-6-8 nos.
Chopped green chilies-8 nos.
Red chili powder-1 tsp.
Whole Coriander (dhania)-1 tbsp.
Garam masala powder-1 tsp.
Whole Garam masala-1tsp.
Oil-2 tbsp.
Coriander powder (dhania powder)-1tsp.
SaltAs per taste

PREPARATION:
1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown.
5. Put in tomatoes, ginger, dhania powder and red chili powder.
6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.
8. Serve hot

Tuesday, March 10, 2009

Chicken Curry

Ingredients:
chicken -500gms
Onions-2nos
Tomato-1no
Gingergarlic paste-2tsp
cloves,cinnamon,cardamom-2nos
Salt to taste
Coriander leaves
Oil-2tbsp
Turmeric a pinch
Coconut-2tbsp
Chilli pwd-11/2tsp
Coriander pwd-11/2tsp

Preparation:
1.Clean and cut chicken into small pieces.
2.Grind half onions,gingergarlic paste,corianderleaves into paste.
3.Take a pan add oil,all spices,remaining onions,turmeric fry them for few mints.
4.Then add cleaned chicken into that add salt and fry them on high flame for5mints then simmer untill water goes.
5.Then add grinded paste,chilli pwd,coriander pwd fry for another 5mints,then add chopped tomato and fry them again till raw smell goes.Then add required water and grinded coconut water to that and allow to cook till the gravy becomes thick.
6.finelly add coriander leaves
7.Serve hot with rice or chappathi.

Thursday, March 5, 2009

SPICY CHICKEN BIRYANI

Ingredients:

For Marinade:
Chicken-250gms
Curd -1/2cup
Chillipowder-1tsp
Corianderpowder-1tsp
Turmeric powder a pinch
Gingergarlic paste-1tsp
Mint leaves-1/2cup
Coriander leaves-1/2cup
For Rice:
Basmati rice-11/2cup
Onions-2nos
Green chillies-2nos
Chilli powder-1tsp
coriander powder-1tsp
Gingergarlic paste-1tsp
Cinnamon-2nos
Bayleaf-1no
Cloves-2nos
Cardamom-2nos
Salt to taste
Oil-2tbsp
Butter-1tbsp

Preparation Method:
1.Clean and soak rice for 10-15mnts
2.Clean and Chop chicken to required size.Mix
curd,chillipwd,coriander,turmeric,mint and coriander leaves to the chicken.Let it marinate for 10-15mnts.
3.Mean while chop onions,chillies.Heat oil and butter,add all the whole spices.Then saute in onions till they are brown in colour,add gingergarlic paste.Fry well.
4.Then add the chicken marinade.Cook on high flame for 5mins and simmer till the oil comes out.
5.Add the rice,salt,3cups of water and pressure cook for 2 whistle.
6.Serve with Raita.