How To Prepare Chicken Tikka Masala

Ingredients To Prepare Chicken Tikka Masala

1 cup yogurt

1 cup lemon juice

2 teaspoons fresh ground cumin

1 teaspoon ground cinnamon

2 teaspoon cayenne pepper

2 teaspoons black pepper

1 tbsp fresh ginger

1 teaspoon salt

3 boneless, skinless chicken breasts, cut into bite-size pieces

4 long skewers

1 tbsp butter

1 clove ginger, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoon paprika (red paprika powder)

1 teaspoon salt

1 can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

How To Make Chicken Tikka Masala

Take a large bowl add yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne,black pepper, ginger and salt mix it with chicken cover it and refrigerate it for 1 hour. preheat a grill for high heat. lightly oil the grill gate. Thread chicken to skewers and discard the marinade Grill until juices run clear about 5 minutes on each sides.Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for one minute. season with 2 teaspoon cumin , paprika and 3 teaspoon salt. stir in tomato sauce and cream. simmer on low heat until sauce thickness about 20 mins. serve it and garnish it with fresh cilantro.  

How To Make Kerala Chicken Roast Recipe

Ingredients For Chicken Roast Recipe

1Kg Chicken

For Marination

1/4 tbsp turmeric powder

1/4 tbsp chili powder

1/4 tbsp coriander powder

1 tbsp vinegar/ lemon juice

5 Garlic & cloves

3-5 green chillies

salt for taste

For Roasting

3 medium onions

1 large tomato

2 green chilies

3 springs curry leaves

1/4 tbsp garam masala powder

1/4 tbsp pepper powder

1 lemon 

oil

Preparation Of Chicken Masala Roast

Take 1 kg chicken clan it and cut it into medium sized pieces . Take a bowl add turmeric powder, chili powder, coriander powder, vinegar/lemon juice, garlic & cloves , green chili, and salt for taste grind it and make a marination now mix the chicken pieces with the marination. and keep aside for an hour. Cut onions into very thin slices and fry them in a hot oil drain them and keep aside. fry the chicken pieces in the oil until almost done. Keep the pan covered so that the pieces could not burn but is cooked inside  drain them and keep a side. Heat 2 tbsp  of oil in another pan add green chilies and curry leaves sault it for 1 minute. Now add the prepared chicken and roast until it is dry. Make sure that all the chicken pieces are well coated with the tomato paste. Sprinkle garam masala and pepper powder and mix it well add lemon juice and mix well if needed add salt. Finally add the fried onions and mix well

The yummy Kerala Roasted Chicken is ready......

How to Prepare Kadai Chicken at Home?

KADAI MASALA:

4 redchillies
1 tsp peppercorns
1 tsp jeera
1 tbsp coriander seeds
1/2 tsp fenugreek seeds

For GRAVY

1 kg Chicken
2 tomatos
3 onions
3 tbsps cream for taste
1 capsicum diced (optional)
1 onion diced
2 tbsps chilli powder
1 tsp kasurimethi (Fenu Greek)
3 tbsp Chicken Masala
2 tbsp Ginger Garlic Paste
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
Coriander leaves
4 Whole Redchilly
oil
salt

Prepare kadai masala

Take Tomatos Heat a pan add Redchilli, Coriander seeds, Cumin seeds, Pepper corns, Fenugreek seeds, Roast it and grind it to coarse powder

How to Prepare Kadai Chicken Grevy

Heat a pan add oil, cumin seeds, redchilly, chopped onion, turmeric powder, salt cook till onions are browned .then add ginger garlic paste , Tomato puree,  Cook Chicken for 10 mins with lid on Cooker and Then add kadai masala,chilli powder and paste, cook till done then add diced onion and capsicum fry some time and add cream, kasuri methi, coriander leaves and sprinkle remaining kadai Masala and serve hot in Plate. Serve with some Lemon for More Taste

How to Cook Chicken Fried Rice?

How to Cook Chicken Fried Rice?

Ingredients

Boneless Chicken Small Pieces 100 grams

Rice 1 cup

Oil 4 tablespoons

Spring onions chopped 2

Garlic 3-4 cloves

Eggs whisked lightly 2

Salt to taste

Soy sauce 1 tablespoon

White pepper powder 1/2 teaspoon

Vinegar 1/2 teaspoon

Chicken Fried Rice Preparation Method

Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes.




Add eggs and cook for 1 minute, stirring continuously. Add rice, salt and cook for minute, stirring continuously, Add soy sauce, MSG, white pepper powder and mix thoroughly. Add vinegar, mix well and


Serve hot with Tomato sauce.

Chicken Bread Balls | Best Non Veg Snack Item

Chicken Bread Balls 

Ingredients:

1.Chicken

2.Onions

3.Pudina

4.Coriander

5.Oil

6.Eggs

7.Salt

8.Garam masala powder

9.Red chilli powder

10.Bread slices

11.Lemon juice

Preparation:

1.Blend chicken 250gms along with pudina,coriander leaves,red chilli powder,garam masala powder,green chillies,salt and lemon juice.Blend well into a fine paste.

2.Blend bread slices and keep aside,meanwhile break 3 eggs in a bowl and beat well.

3.Heat sufficient oil for deep frying.Prepare small balls with chicken mixture and dip them in egg mixture,coat well with bread powder.

4.Gently drop them in hot oil and deep fry till nice golden colour.Transfer into a bowl and garnish with coriander leaves and onions.

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Kerala Chicken Roast Recipie Step by Step Procedure

Kerala Chicken Roast Recipie Step by Step Procedure

Chicken roast Ingredients 
1 kg chicken

For the marination:
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp coriander powder
1 tsp vinegar / lemon juice
1" piece ginger
5 garlic cloves
3-5 green chillies
Salt, to taste

For roasting:
3 medium onions
1 large tomato (blanch it, remove skin & make puree)
2 green chillies, slit
3 sprigs curry leaves
1/4 tsp garam masala powder
1/4 tsp pepper powder
Juice of 1 lemon
Oil

How to cook Chicken Roast ?

Clean and cut the chicken into medium sized pieces.
Make a paste of all the ingredients under marination.
Marinate the chicken pieces with this paste and keep aside for an hour.
Cut onions into very thin slices & fry in hot oil. Drain them & keep aside.
Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned, but is cooked inside. Drain them and keep aside.
Heat 2 tbsp of oil in another pan (You can use the same oil in which we fried the chicken pieces. This will enhance the flavour). Add slit green chillies and curry leaves. Saute for 1 minute.
Add the tomato paste to this and saute for 1 minute.
Now add the prepared chicken & roast until it is dry.
Make sure that all the chicken pieces are well coated with the tomato paste.
Sprinkle garam masala & pepper powder & mix well.
Add lemon juice and mix well. Check for salt. Add a little if needed.
Now add the fried onions and mix well.
Tasty Kerala Chicken roast is ready.
Tip: The taste makers in this dish are the fried onions and lemon juice. So, be generous when adding them..


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How To Cook Hyderabadi Kheema Biryani

How To Cook Hyderabadi Kheema Biryani

Hyderabadi Kheema Biryani

Ingredients:

Mutton Kheema

Basmati rice

Ghee

Oil

Green peas

Tomato puree

Salt

Red chilli powder

Onions

Mint leaves

Coriander powder

Cumin powder

Garam masala powder

Ginger garlic paste

Cardamom

Cinnamon

Mace

Star anise

Pepper corns

Shahijeera

Bay leaf

Green chillies

Preparation:

Heat some oil in a pressure pan, add in onions, salt and saute for few minutes till slightly golden. Add green chillies, coriander, mint leaves and saute well.

Add red chilli powder, coriander powder, cumin powder and garam masala powder. Mix well for a minute.

Add mutton kheema and mix well, cook for two whistles till kheema turns tender and soft.

Remove the pressure, add green peas, tomato puree and cook for another few minutes on slow flame.

Melt some ghee in a pan, add all whole spices in a cloth and tie together.

Add tied cloth in ghee and saute till it extracts all flavours. Add onions and saute till golden.

Add coriander, mint leaves, green chillies and hot water 3 cups.

Add some salt as required, add soaked basmati rice and mix gently. Squeeze in some lemon and cook on low flame.

Add cooked kheema to the pan and spread it all over in the rice,cover and cook on low flame for another 2-3 minutes.Switch off the flame and rest it for another 5 minutes.Gently fluff the rice and serve hot with raita.

http://www.todayincity.com/recipes/non-veg/cook-hyderabadi-kheema-biryani/

Chilli-chicken-Indian Food recipes

Chili Chicken

recipe-indian-chicken-cooking-dishes

Serves 4 – 6

Ingredients

1 pound boneless, skinless chicken thighs (6 to 8 smallish ones)

2 tablespoons dark soy sauce, plus extra if required

Ground black pepper, to taste

1/2 teaspoon bouillon powder (or 1/2 a stock cube)

1 to 2 tablespoons neutral cooking oil

1-inch piece ginger, finely chopped

2 cloves garlic, finely chopped

1 to 2 green bird’s eye chili(s), sliced (add more if you like your sauce spicy)

1 medium green bell pepper, sliced

1/2 tablespoon red wine vinegar

1/2 tablespoon cornstarch

1/2 teaspoon sugar

Salt to taste

Fresh, chopped cilantro, to garnish

Sliced green onions, to garnish

Cooked rice or noodles, to serve

Description

Cut each chicken thighs into 2 to 3 smaller pieces. Place them in a large bowl, and stir in the soy sauce, black pepper and bouillon powder. Cover and refrigerate for a couple of hours, or even overnight.


When ready to cook, let the chicken come to room temperature on the counter for 20 minutes. Heat the oil in a saucepan over medium-high heat, and add the ginger, garlic and bird’s eye chili. Sauté for a minute, until fragrant, then add the green pepper and chicken. Fry for 2 to 3 minutes, coating the chicken in the ginger, garlic and chili mixture.


Turn down the heat, and simmer gently for 10 to 15 minutes, covered, until the chicken is cooked. If the pan looks like it’s drying out, add 1/4 cup of water.


Whisk the vinegar, cornstarch and sugar in a small bowl. Once the chicken is almost cooked, uncover the pan, and add the vinegar-cornstarch mixture. Continue to cook for a few more minutes, until the sauce thickens slightly. Taste and add salt to taste.


Serve, garnished with green onions and cilantro, over rice or noodles. This dish re-heats and freezes very well; the dish is even better on the second day. Leftovers will keep refrigerated for 1 week or frozen for up to 3 months.
Recipe Notes
You can also garnish the finished dish with extra sliced, hot bird’s eye chilis.
This dish has a lovely, thick brothy texture. If you want it thinner, skip the cornstarch, and just add the sugar and vinegar.

Indian Recipes.

World-famous-food-Chicken-drumsticks-easy-recipe

Chicken Drumsticks

INGREDIENTS

5 -6chicken drumsticks
garlic powder
pepper
salt
olive oil

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DIRECTIONS

Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ).
Add drumsticks (space enough apart so they aren't touching each other).
Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.
Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).
Bake another half an hour (or until cooked til 160 degrees)).

Southern-Fried-Chicken

Southern Fried Chicken

How to prepare Southern Fried Chicken ?

Ingredients

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder 

Southern Fried Chicken:

4 eggs
1/3 cup water
1 cup hot red pepper sauce2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2 -pound chicken, cut into pieces
Oil, for frying, preferably peanut oil

Direction:

To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

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Telugu-vantalu-Chicken-Roast-recipe

Chicken Roast

Very Easy to prepare and Tasty to eat

Spicy-chicken-legs-recipe-s

Spicy Chicken Legs Recipe

I usually make this roast recipe using chicken legs and Nehal is extremely fond of it. Few spices go into its making and ensure you marinate the chicken for at least 3-4 hrs if not overnight and roast the chicken well. You can play around with the spices of your choice and add herbs like mint and rosemary.

Spicy Chicken Legs Recipe

Marination:3 hrs, Cooking: 45 mts

Serves 4-5 persons

.

Ingredients:

4-5 chicken legs, make slits all over

1 tbsp ginger-garlic-green chilli paste

1/4 tsp red chilli powder

3/4 tsp black pepper pwd

large pinch turmeric pwd

3/4 tbsp coriander powder

large pinch cumin pwd

pinch of garam masala pwd

1 tbsp hot and sweet tomato chilli sauce

2 1/2 tbsps hung yogurt

1 tbsp lemon juice

salt to taste

2 tbsps oil

Procedure

1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.
2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.
3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.

Thankyou for reading

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how-to-make-chicken-samosa-South-indian-kitchen-recipes

CHICKEN SAMOSA

Ingredients:

Soft and boneless chicken finely minced - 1 cup

Red chilli powder - 1 tsp

Coriander leaves (chopped) - 1 tsp

Mint leaves (chopped) - 1 tsp

Curry leaves (chopped) - 1/2 tsp

Garlic ginger paste - 1 tsp

Garam masala - 1/2 tsp

Lemon juice - 1 tbsp

Turmeric powder - 1/4 tsp

Eggs - 2

Salt

Wheat flour - 2 cups

Butter - 1 tsp

Oil

How to make Chicken Samosa:

Add butter and salt in wheat flour.

Make it a soft dough (elastic but not sticky).

Heat 1- 2 tbsp of oil in a pan.

Fry chicken.

Add red chilli powder, turmeric powder, garlic ginger paste, salt, garam masala
powder, coriander, mint and curry leaves.

Cook them on low flame for about 15 - 20 minutes.

Add lemon juice.

Keep it aside and let it cool.

Take prepared wheat dough.

Make small rolls of dough and roll it into a 4"-5" diameter circle.

Cut it into two parts like semi-circle.

Now take one semi circle and fold it like a cone.

Use water while doing so.

Place a spoon of chicken filling in the cone and seal the third side using a drop of
water.

Heat oil in a frying pan to fry chicken samosas.

Take egg white in a bowl.

Heat oil in a pan to deep fry chicken patties.

Dip these samosas in egg.

Drop them in heated oil.

Fry till they turn into golden brown.

Serve them hot with green chutney or ketchup.

Note:

You can also add frozen samosa wraps instead of using wheat dough.

chicken-recipes-how-to-make-chicken-wings-fry

CHICKEN WINGS FRY

Ingredients:


Chicken wings - 4

Corn flour - 1 tbsp

Maida (All purpose flour) -. 1 tbsp.

Ajinomotto - 1/2 tsp.

Salt to taste

Garlic ginger paste - 1tsp

Turmeric powder - Pinch

Red chili powder - 1 tsp.

Garam masala powder - 1 tsp.

Oil to deep fry

Egg - 1


How to make Chicken wings fry


Procedure:


Take cleaned chicken wings in to a bowl.

Beat egg in a bowl.

Mix corn flour, maida, ajinomotto, turmeric powder, red chili powder, garam
masala powder, salt and garlic ginger paste in a bowl.

Add chicken wings and egg. Mix them all well.

Keep it aside for half an hour.

Heat oil in wide sauce pan.

Drop marinated chicken wings in hot oil and deep fry them till they turn light
brown.

Remove from oil and drain them on paper towel to absorb extra oil and serve.

Popcorn-chicken-like-KFC-style

Popcorn chicken recipe that turns out better than the KFC style

Ingredients 

½ pound about 250 to 300 grams of boneless chicken fillet
2 tbsps. corn flour
1 large egg

Telugu-vantalu-Chicken-liver-tikka

Chicken Liver Tikka

How to do Chicken Liver Tikka?

Andhra-kitchen-vantalu-Chettinad-Chicken

CHETTINAD
CHICKEN చెట్టినాడు
చికెన్

About Chettinad

Chettinad is the home of the Nattukottai Chettiars (Nagarathar), a prosperous banking and business community. It is also known for its local cuisine, architecture, and religious temples.

TAVA MURG (తవా ముర్గ్ )

TAVA MURG (తవా ముర్గ్ )

Special Chicken Curry

How to do Chicken Curry?

Andhra Style Chicken Pickle

Andhra Style Chicken Pickle (ఆంధ్ర చికెన్ ఊరగాయ )

ఆంధ్రా స్టైల్.. చికెన్ ఊరగాయ ఎలా చేయాలి?

How to do Andhra style chicken pickle?

Cheese Chicken Kabab

Cheese Chicken Kabab (చీజ్ చికెన్ కబాబ్)

కావలసినవి  :

బోన్ లెస్ చికెన్ : అర కేజీ 

లెమన్ జ్యూస్ : పావు కప్పు 

ఫ్రెష్ క్రీమ్ : పావు