Dhai Chicken

Ingredients: 

Chicken 1 cut into small pieces
oil 1/2 cup
onion 1 sliced or chopped
ginger / garlic 1 tsp
haldi 1/2 tsp
chilli powder 1 &1/2 tsp
button red chillies chopped 4
sugar 1 tsp
salt 1 tsp levelled
cashew nuts or almonds roasted and ground 8
curd 1 cup ful
all spices 1 tsp
coriander leaves chopped 1 tbsp
Tomato 1 small sliced


Instructions: 

• Heatoil.Fry onion,ginger/garlic,haldi,chillies,sugar and salt till light brown.Add 
• chicken pieces and stir till chicken turns golden then add ground cashew nuts, stir to 
• mix, than add 1 cup water when it boils, cover pan lower heat. When chicken is 
• almost tender add curd and all spices, chopped corinder and tomatoes slices.Stir 
• well and simmer for 10 minutes.Serve with bread or rice.

Source : another website

Chicken Dhansak

Ingredients:

800g Diced Chicken, breast or dark meat as you prefer
1 Cup/300ml Water or Chicken Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
1 Teaspoon Chilli Powder
2 Teaspoons Garam Masala Powder
1 Teaspoon whole Fennel Seeds
200ml Pineapple Juice and 100ml Mango Chutney
50ml Natural Yogurt
2 Tablespoons Tomato Puree
200ml Pureed Onion
400ml Pureed Lentils
Roughly chopped fresh coriander leaves to garnish
If you would like to buy all of the above spices please add them to your basket. You can remove any spices or products which you already have from the basket.


Method :

• To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.
• 
  
• Heat a large saucepan on a high heat. Once it is hot add the whole seeds and toast them until they sizzle and crackle. Now add the oil and then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.
• 
  
• Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
• 
  
• Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well.
• 
  
• Add the pineapple juice and mango chutney and stir in well.
• 
  
• Mix the Yogurt, Tomato Puree, Onion Puree, Lentil Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.
• 
  
• Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.

Source : another website

CHICKEN PALAK

Ingredients


2 onions, sliced
1 clove garlic, crushed
1 tomato chopped
Pinch of salt
1/2 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 pint milk
8oz spinach
4 chicken breasts
8oz long grain rice
1 teaspoon salt


Method

• Fry the onion and garlic over a gentle heat for 10 minutes. Add tomato, salt and spices and cook for 5 mins. Stir in the milk and spinach and chicken cover and cook untill the chicken is tender and cooked.
• Put in the rice, 1 pint of water and salt, bring to the boil and stir lower the heat to simmer,
• cover and cook until the rice is cooked.
• Serve the chicken while hot.

Source : another website

chicken dopiaza

Ingredients 

3 tablespoons vegetable oil or ghee
1 large onion chopped into biggish pieces
2 chicken breasts, skinned and cut into 1 inch cubes
half a batch of Basic Curry Sauce
half teaspoon hot chilli powder
1 teaspoon ground dry-roasted cumin seed
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes. N.B. your kitchen will smell of fenugreek for days but you can't make a curry without getting a smelly kitchen, now can you?
half teaspoon garam masala (Indian mixed spice, bought or home made)
Method

• Heat the oil in a big heavy frying pan
• Add the pieces of onion and fry gently until translucent but not brown (well not too brown)
• Remove the onion pieces from the pan with a slotted spoon and set aside
• Drain off the oil, put the pan back on the heat and fry the chicken pieces over moderate heat until they are sealed and have turned white
• Put the curry sauce, chicken, chilli powder and the ground, roasted cumin into a heavy pot and cook for 30 minutes, stirring from time to time
• 10 minutes from the end add the fenugreek leaves, garam masala and the reserved onion pieces. By this time you should have a rich, thick sauce (it will darken during the cooking)
• Simmer gently for the last 10 minutes

Source : another website

Chicken Biryani Recipe

Ingredients:
Chicken - 1, about 900 gms, cut into 8 pieces
Ghee or Oil - 1 cup
Onions - 2, medium sized and sliced
Onions - 2, medium sized and minced
Ginger - 2, two inch pieces, minced
Garlic - 5 cloves, minced
Garam Masala Powder - 1 tblsp
Turmeric Powder - 1/2 tsp
Black Pepper Powder - 2 tsp
Salt - 1 1/2 tsp
Tomato - 1, large, minced
Coriander Leaves - 1/2 cup, minced
Rice - 1 cup
Black Cardamoms - 2
Green Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 2 to 3


Method:
1. Wash chicken and set aside to drain.
2. Heat ghee or oil in a heavy-based pan over moderate heat.
3. Add sliced onions and fry till brown.
4. Remove onions from pan, drain and set aside for garnish.
5. Remove half the oil from the pan and return to moderate heat.
6. Add minced onions, ginger and garlic.
7. Cook over low heat for 2 to 3 minutes till well blended.
8. Add chicken, spice powders and salt.
9. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan.
10. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
11. Add tomato and coriander leaves and cook for about 5 minutes.
12. Wash rice and soak in water for 15 minutes.
13. Drain rice and add to pan with whole spices.
14. Stir till rice turns translucent.
15. Mix in 2 cups of water.
16. Cover pan and put a weight on the lid.
17. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
18. Garnish with the reserved fried onions.
19. Serve hot.





Source : another website

Chicken Anarkali Recipe

Ingredients:

Chicken breast - 1
Paneer - 30 gms, grated
Raisins - 15 gms, small pieces
Cashew nuts - 20 gms, small pieces
Coriander leaves - 1 bunch
Lemon - 1
Gram flour - 25 gms
Oil for frying

For the gravy

Onions - 50 gms, chopped
Green chillies - 3
Ginger-garlic paste - 1 tbsp
Khus khus seeds - 25 gms
Coconut - 20 gms, grated
Cashew nuts - 20 gms
Yogurt - 1/2 cup
Butter - 50 gms
Chilli powder - 1/2 tsp
Garam masala - 1/4 tsp
Oil - 50 gms
Salt as per taste

Method:
1. In a salt and lemon juice mixture, place the chicken for about 10 minutes.
2. To make the required ball shapes, you have to mix the paneer, cashew nuts, raisins and salt and then shape them with your hands.
3. Now, place the ball at the center of the breast piece and cover the edges.
4. With a little consistency, mix the gram flour in water and then soak the stuffed chicken piece in it. Fry the substance till its colour changes to golden brown.
To prepare the gravy:
5. After heating the oil in a pan, place the onions and the green chillies and fry them till they turn brown. During this process, you can also add the ginger-garlic paste.
6. Once the colour changes to the desired colour, add the khus khus seeds, coconut, garam masala, chilli powder, yogurt and the cashew nuts and fry. Soon the oil will float to the top.
7. Once that is done, add the butter and the chicken to the gravy and let it cook for a few minutes.
8. Garnish with a little coriander leaves before serving.



Source : another website

Chicken Tikka

Ingredients:

1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

Ho to make indian barbecue chicken :

• 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.

Source : another website

Chicken Bhuna Curry Recipe

Ingredients


1kg (2 lbs) of skinless chicken breasts
12 tablespoons (180g or 6 oz) butter
2 tablespoons (30ml) garam masala
1 can (14oz) chopped tomatoes
5cm (2 inches) peeled and chopped fresh ginger root
3 large onions, peeled and finely chopped
3 teaspoons (15ml) turmeric
1 teaspoon (5ml) ground cumin powder
1 1/2 teaspoons (7.5ml) ground coriander powder
3 teaspoons (15ml) paprika
6 whole cardamoms
1 teaspoon (5ml) salt
6 cloves of garlic, peeled and grated
3 green chillies, finely chopped
2 finely chopped tomatoes
2 red bell peppers, seeded and sliced


Method

• Cut the chicken breasts pieces into small bite-sized pieces
• Melt 4 tablespoons (60g or 2 oz) of the butter in a pan over a low to medium heat, making sure the butter does not burn
• Add the garam masala and mix well
• Put a small handful of chicken pieces into the pan and stir well until the chicken is completely coated with the juice
• Remove the chicken and put aside
• Repeat the chicken coating process until all of the chicken has been coated
• Heat the oven to 200C (400F)
• Put the chicken into a casserole, add 1/2 of the can of chopped tomatoes (including juice), mix well and then cover and put the casserole into the oven
• Cook the chicken for 20 minutes, stirring well every 5 minutes
• Melt 8 tablespoons (120g or 4 oz) of the butter in a large pan over a medium to high heat
• Add the ginger and the onion and stir-fry until the onions are oooked (takes about 10-15 minutes) stirring regularly
• Add the turmeric, cumin, coriander, paprika and cardamom pods and stir-fry for 2 minutes
• Add 1 cup (250ml or 1/2 pint) of water and bring to the boil
• Reduce the heat and simmer for 5 minutes, stirring regularly
• Add the salt, garlic, green chillies and the other half can of chopped tomatoes and then simmer for another 10 minutes, stirring regularly. The liquid will leave the curry as the cooking continues so be sure to keep stirring to make sure the curry doesn't stick to the pan. Add more water, if required
• Add the chicken pieces and mix well
• Put everything into the casserole, cover and put into the oven
• Cook for 25 more minutes

Source : another website 

• Serve hot on rice, garnished with the chopped tomatoes and sliced bell peppers

Chicken Malai Curry Recipe

Ingredients:

30 gms ghee
1 onion, chopped
2 cloves garlic, crushed
1 1/2 kg chicken pieces
2 1/2 cups (625ml) thin coconut milk
2 tblsp fresh lemon juice
curry mixture
1 tblsp ground coriander
1 tsp ground mustard
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp chilli powder

How to make chicken malai curry:

• Melt ghee in a frying pan. Saute onion and garlic until onion is tender.
• Combine all curry mixture ingredients.
• Add coconut milk and lemon juice. Simmer, uncovered, for about 45 minutes or until the sauce begins to thicken and the chicken is tender.

Source : another website 

Chicken Tikka Marsala Recipe

Ingredients:

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Preparation:

• Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
• Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
• While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
• Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
• If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

Source : another website 

Butter Chicken Recipe

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Source : another website 

CHICKEN KORMA RECIPE

Ingredients:

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

How to make chicken korma:

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

Source : another website 

INDIAN CHICKEN CURRY

1 lb. boneless skinless chicken breast 2 lb. onions 1 lb. tomatoes 1 sq. inch ginger 4 cloves garlic 2 tsp. tumeric 2 tsp. coriander 2 tsp. cumin 1 tsp. crushed red pepper (more or less to taste) Salt to taste 4 tsp. cooking oil Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically. Source another website

Chicken with spinach

Watch recipe6 mins

Try this healthy curry recipe packed full of spinach goodness.

Ingredients

• 500g/1lb 2oz spinach leaves, washed
• 6 tbsp vegetable oil
• 3 black cardamom pods
• 2 bay leaves
• 5cm/2in piece cinnamon
• 3-4 green chillies, pricked with a knife
• 1 large onion, chopped
• 2cm/¾in piece ginger, peeled and chopped
• 11 garlic cloves, peeled, left whole
• 3 large tomatoes, cut into quarters
• 800g/1lb 12oz chicken, jointed, skin removed
• 2 tsp ground coriander
• 1½ tsp garam masala
• salt, to taste
• 4 tbsp plain yoghurt, stirred
• freshly ground black pepper
• basmati rice, cooked according to packet instructions, to serve

Preparation method

1. In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.
2. Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.
3. Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.
4. Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.
5. When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.
6. Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out.
7. Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice.
   
   
   Source Another website