Serves: 4 Cooking time (approx.

): 32 minutes Style: Indian Non-Vegetarian 3 tablespoon(s) oil 1 tablespoon(s) coriander seeds lightly roasted and crushed 3 dry red chillies pounded 3 large onions finely sliced 1 tablespoon(s) garlic paste 2 teaspoon(s) ginger paste 1 teaspoon(s) red chilli powder 2 teaspoon(s) coriander powder 1 teaspoon(s) hot spice mix (garam masala) powder 12 medium pieces (about 800 grams) of chicken 2 green chillies deseeded and slit salt to taste 4 large tomatoes pureed 6 tablespoons fresh coriander finely chopped 3 tablespoon(s) dry fenugreek leaves (kasuri methi) crushed finely chopped fresh coriander and shredded green chillies to garnish 1. Heat the oil in a wok (kadhai). Fry the crushed coriander seeds and pounded red chillies for a few seconds. Add the onions and fry for about 4 minutes or till light brown. Add the garlic and ginger paste. Saute till the onions are golden brown. 2. Add the spice powders and keep stirring for a few seconds. Add the chicken pieces and the slit green chillies. Stir-fry for about 8 minutes or till the chicken pieces are golden brown on all sides. 3. Add the tomato puree and salt. Bring to a boil. Cover and cook on low heat for about 20 minutes or till the chicken is tender. Increase the heat and stir well till the gravy is thick and oil floats on top. Sprinkle the crushed dry fenugreek leaves and mix well. Serve hot garnished with coriander leaves. TIPS:

Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. The amount of green and red chillies can be increased or decreased as desired.

Keep some amount of hot water ready if more gravy is desired.

Serve hot with: Cumin Rice (Jeera Chawal), steamed rice or Indian bread (Roti).

Lemon Chicken Recipe

By Priyanka Das | Chicken | Rating:

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Ingredients: Chicken - 1/2 Kg Egg (Anda) - 1 no's Sugar (Chini) - 1 teaspoon Garlic paste (Lehsun) - 1 teaspoon White flour (Maida) - 8 teaspoons Lemon sauce Oil for frying Salt to taste

Method: Marinate chicken with egg white, salt, sugar & garlic paste for 10 minutes. Dust the chicken with maida and fry the chicken in hot oil until tender & golden. Keep these pieces warm & dip them in lemon sauce.

Lemon chicken with garlic and butter. Cook Time: 55 minutes Total Time: 55 minutes

Ingredients:

4 to 5 pounds chicken parts 2 tablespoons grated lemon peel 1/2 cup lemon juice 2 cloves garlic, crushed 2 teaspoons dried thyme 1 1/2 teaspoons salt 1 teaspoon black pepper 1/4 cup melted butter 2 lemons, thinly sliced 1/2 cup chopped fresh parsley

Preparation:

Wash chicken parts and pat dry. Arrange the chicken in single layer in a large shallow dish.

In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and pepper. Spoon lemon mixture over chicken; refrigerate for 3 to 4 hours, turning several times to coat well.

Remove chicken from marinade and drain well, reserving marinade. Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter. Bake at 425 for 25 minutes. Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.

Garnish chicken with lemon slices and sprinkle with chopped parsley. Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately. Serve with hot cooked rice or noodles.

Lemon chicken recipe serves 8.

Shredded Chicken Baked in White Sauce Recipe

Ingredients: Chicken (cut into pieces) - 1 1/2 kg Garlic Flakes (crushed) - 1 1/2 tsp Ginger (crushed) - 1 1/2 tsp Water - 1 litre Flour - 1 tbsp Milk - 250 ml Butter - 1 tbsp Freshly ground Green chillies (finely chopped) - 2

black pepper - to taste

Coriander leaves (chopped) - 1 tbsp

Lemon juice - 1/2 tsp Salt - to taste Grated cheese - 100 gm Butter (cut into small cubes) - 75 gms Egg (lightly beaten) - 1 Method: 1. Place the

2. Boil till the chicken is tender and . 3. Remove the chicken from the dish but reserve the stock for later use. 4. Take the chicken off the bone and cut into long strips and set aside. 5. Place the stock back on the fire, adding a little more water if required. 6. Stir in the flour a little at a time, making sure it doesn't form any lumps. 7. Slowly pour in the milk and stir till the sauce is smooth. 8. Mix in one tbsp. of butter and allow the sauce to simmer for a few more minutes, till it thickens. 9. Remove from heat and set aside. 10. In a baking dish, place the at the base, and cover with the freshly ground black pepper, coating the chicken layer evenly. 11. Sprinkle in the chopped green chillies, followed by the chopped coriander. 12. Drizzle the lemon juice over the coriander and chilli layer. 13. Add salt to taste. 14. Pour on the white sauce to form an even layer and to cover the chicken totally. 15. Sprinkle the grated cheese over the white sauce and dot the cheese layer with cubes of butter. 16. Pour on the lightly beaten egg. 17. Bake in an oven at 180c till the top is nicely browned and the cheese has melted. Serve hot.

chicken in a dish with the crushed garlic, crushed ginger and one litre water. cooked

boneless chicken

Kadai Chicken Recipe

1/2 lb Chicken(cut into medium size pieces) 2 Onion (medium size)

1 Tomato 1 tsp Chilli powder 2 tsp Coriander powder 11/2 tsp Ginger-garlic Paste 1/2 tsp Fennel 1/2 tsp Turmeric powder 2 Cinnamon(medium size) 1/2 tsp Garam masala powder 4 Cloves 2 Bay leaves 1 tbsp Curd(optional) 1 tbsp Cumin seeds Oil Coriander leaves for garnishing Salt for taste Method: 1. Marinate the

2. Pre-heat the oil in a pan & spultter seeds, Cinnamon,Cloves & bay leaves. 3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato. 4. And now, add the .Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat. 5. Now,add the chilli powder & coriander powder & mix well with the chicken. 6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken. Read more: http://www.awesomecuisine.com/recipes/806/1/Kadai-Chicken/Page1.html#ixzz1hRYdcvFo Biryani Ingredients:

chicken with ginger-garlic paste,turmeric powder,garam masala & salt. fennel marinated chicken

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. , 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 . 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. Read more: http://www.awesomecuisine.com/recipes/81/1/Chicken-Biryani/Page1.html#ixzz1hRYsXPJu

Add chicken

whole spices

Ingredients: 600 gms boneless , cut into 1inch dice 1 1/2 tsp salt 1/4 tsp finely chopped ginger 1 egg white 1 1/2 tsp corn flour 5 tbsp oil Sauce: 2 tsp red chilli sauce 3 tbsp puree 1 1/2 tbsp soy sauce 1 1/2 tbsp vinegar 2 tbsp stock 2 tsp corn flour 2 tbsp water Method: 1. Marinate the chicken with salt and ginger for 10 minutes. 2. Beat together the egg white and corn flour and coat the with this batter. 3. Prepare the sauce by mixing the chilli sauce, tomato puree, soy sauce, vinegar and stock in a pan. 4. Make a paste of corn flour and water. 5. Place pan over medium heat for a minute. When the sauce starts to boil, add the corn flour mixture and thicken. Remove pan from heat. 6. Heat the oil in a frying pan and fry the chicken until tender. 7. Drain off as much oil as possible. 8. Heat the sauce once again and stir in the chicken. 9. Serve hot with steamed rice. Read more: http://www.awesomecuisine.com/recipes/2024/1/Chilli-Chicken-with-Gravy/Page1.html#ixzz1hRZkjTxy

chicken

tomato

chicken pieces