Recipe of Chicken do pyaza| Murgh do pyaza

 

 Ingredients:

• 300 gms chicken (whole)
• 2 onions thinly chopped
• 4 tomatoes pureed
• 1 tbsp fresh curd
• 6-7 pods garlic minced
• 1 inch ginger minced
• 2 tbsp ghee
• 2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp lemon juice
• Few ginger julienned
• Few onion rings
• Few tomato rings
• Few capsicum rings
• Fresh coriander chopped
• 1/2 tsp butter
• Salt to taste

Whole garam masala:

• 1 bay leaf
• 1 inch cinnamon
• 2 green cardamoms
• 1 black cardamom
• 3-4 cloves
• 3-4 pepper corns
• 1/2 tsp cumin seeds
• 1 mace
• 1/2 tsp nutmeg

Method:

1. Clean the chicken thoroughly and cut into medium size pieces.
2. Apply salt, red chilli powder and lemon juice on the pieces of chicken and keep aside.
3. Marinate the chicken in the mixture of curd, turmeric powder, coriander powder and garam masala powder.
4. Refrigerate for 30-40 minutes.
5. Melt the ghee in a kadhai and add whole garam masala.
6. Saute for few seconds until aroma and flavors of whole garam masala comes out.
7. Stir with ginger, garlic and add chopped onion.
8. Saute for few seconds and immediately add tomato puree.
9. Mix well and cover with the lid.
10. Leave to cook for 3-4 minutes on low flame.
11. Now add marinated chicken, mix gently, cover the pan and simmer the flame.
12. Leave for about 15-18 minutes until chicken is done.
13. Transfer the cooked chicken in a flat bowl, arrange the vegetable rings around the dish, sprinkle ginger julienne and chopped coriander, dollop with the butter and keep in the oven for few minutes just before the serving.

Recipe of chicken tikka| Chicken barbecue| Fried chicken boti

Chicken tikka  is a chicken dish served in British and Indian cuisine. It is popular in countries all over the world. It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tandoor, after marinating in spices and yogurt..

Ingredients:

Chicken - 1kg
Yogurt - 1 & 1/2 cup
Paprika - 1 tbsp
Garlic cloves - 4, pressed
Chili peppers - 1/8 tsp
salt -1 tsp
Cinnamon - 1/4 tsp
Ground cumin - 1/2 tsp
Ground cloves  - 1/8 tsp

 Method:

• Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
• For the marinade, combine all the remaining ingredients.
• Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
• To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

Recipe of Butter chicken| Delicious mouth watering recipe butter chicken

Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to New Delhi. Butter chicken is regarded to have been first introduced by Moti Mahal, Daryaganj . Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice.

Ingredients:

• Boneless chicken skin removed - 1 kg
• Juice of 1 lime
• Salt to taste
• Red chilli powder - 1 tsp
• Cloves - 6
• Peppercorns - 8 to 10
• Stick of cinnamon - 1 inch
• Bay leaves- 2
• Almonds 8 to 10
• Seeds from 3-4 pods of cardamom
• Fresh yoghurt- 1 cup
• Cooking oil - 3 tbsps
• Onions - 2chopped
• Garlic paste - 2 tsps
• Ginger paste - 1 tsp
• Coriander powder - 2 tsps
• Cumin powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Tomatoes, ground into a smooth paste in a food processor - 5 to 6
• Chicken stock - 1/2 litre
• Kasuri methi  - 2 tbsps
• Soft butter - 3 tbsps
• Coriander leaves to garnish

Method: 

• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!